10 Ways to Make Japanese Side Dishes in Small Bowls a.k.a KOBACHI

1. Eggplant Wrapped in Pork with Miso Sauce

Ingredients (for 2 servings)

・3.5 oz (100g) Thinly sliced pork
・3.5 oz (100g) Eggplant
・A pinch of Salt and pepper
・1-2 tsp Flour
・1 tsp Oil
・1 tbsp Sake

・1 tbsp Miso paste☆
・1 tbsp Mirin☆
・1/2 tbsp Sugar☆
・1 tsp Grated ginger☆
・1/2 tsp Soy sauce☆


1. Cut eggplant into small pieces.

2. Sprinkle salt and pepper on thinly sliced pork and a dash of flour.

3. Wrap eggplant with pork.

4. Oil the pan, and cook eggplant wrapped in pork. When lightly browned all over, add sake, cover and cook over low heat for 3 minutes.

5. Cook for 3 more minutes on different sides.

6. Mix ☆ in a bowl, and pour it into the pan. Cook until the sauce is tossed with the pork and the miso has cooked down.

2. Sweet & Sour Chicken

Ingredients (for 2 servings)

・5 oz (140g) Chicken
・5 oz (140g) Onion
・3.5 oz (100g) Green bell pepper
・2 oz (60g) Carrot
・1 tbsp Oil

Sweet & sour sauce
・2.5 tbsp Rice vinegar☆
・2 tbsp Ketchup☆
・2 tbsp Sugar☆
・1 tsp Soy sauce☆
・1/2 tbsp Potato starch☆


1. Cut chicken and vegetables into bite-size pieces.

2. Stir-fry carrot and onion with oil. When they almost get soft, add bell pepper. Stir-fry for 1-2 minutes, and take out from the pan once.

3. Cook chicken in the pan (Brown the chicken skin). Mix ☆ in a bowl, and pour it into the pan. Stir-fry over high heat for 2 minutes, tossing the sauce throughout.

3. Broccoli and Egg Salad with Oyster Mayo

Ingredients (for 2 servings)

・5 oz (140g) Broccoli
・2 oz (60g) Chikuwa (Boiled fish paste)
・2 Boiled eggs
・A pinch of Salt

Oyster mayo sauce
・2 tbsp Mayonnaise☆
・1/2 tbsp Oyster sauce☆
・A pinch of Salt and pepper☆
・1-2 tbsp Dried bonito flakes☆


1. Cut broccoli into small pieces and boil it with a pinch of salt. Slice chikuwa, and cut boiled eggs.

2. In a mixing bowl, combine broccoli with chikuwa, boiled egg, and ☆.

4. Fried Shrimp and Komatsuna with Garlic Miso

Ingredients (for 2 servings)

・3.5 oz (100g) Komatsuna (Japanese mastered spinach)
・1.7 oz (50g) Shrimp
・1 tsp Sesame oil
・1/2 tsp Garlic powder
・A pinch of Salt

Miso sauce
・1 tbsp Miso paste☆
・1 tbsp Mirin☆
・1/2 tbsp Sake☆
・1/2 tbsp Sugar☆


1. Cook shrimp with sesame oil. Sprinkle garlic powder, salt, and pepper. Add komatsuna and stir-fry until it’s cooked.

2. Mix ☆ in a bowl, and pour it into the pan. Stir-fry for a while, tossing the sauce throughout.

5. Crispy Fried Lotus Root


Ingredients (for 2 servings)

・3.5 oz (100g) Lotus root

・1/2 tbsp Soy sauce☆
・1/2 tsp Chicken stock powder☆
・1/2 tsp Grated ginger☆
・1/2 tsp Grated garlic☆
・1/2 tsp Sugar☆

・1 tbsp Flour
・1 tbsp Potato starch
・Oil for frying


1. Slice lotus root. Mix it with ☆ in a bowl.

2. Coat the lotus root with the mixture of flour and potato starch.

3. Fry in oil until crisp.

6. Okra and Yam Salad with Japanese Plum

Ingredients (for 2 servings)

・7 oz (200g) Japanese yam
・1.7 oz (50g) Okra
・A pinch of Salt
・Japanese pickled plum (as much as you want)

・2 tsp Soy sauce☆
・1 tsp Sugar☆
・1 tsp Sesame oil☆
・1 tsp Rice vinegar☆
・1/2 tsp Dashi powder☆
・2 tsp White sesame seeds☆


1. Rub salt into okra and let sit for 1 minute. Cook for 2 minutes in boiling water, and cool slightly.

2. Slice Japanese yam and okra. Mince pickled plum.

3. In a mixing bowl, combine vegetables with pickled plum and ☆.

7. Carrot & Crab Sticks Refreshing Mayo Salad

Ingredients (for 2 servings)

・2.8 oz (80g) Komatsuna (Japanese mastered spinach)
・1.4 oz (40g) Carrot
・1/2 tsp Sesame oil
・1.4 oz (40g) Crab sticks

・2 tsp Soy sauce☆
・2 tsp Rice vinegar☆
・1 tsp Sesame oil☆
・1 tsp Sugar☆
・1 tsp Mayonnaise☆
・1 tsp Ground white sesame☆


1. Shred carrot and stir-fry with sesame oil. Add komatsuna and stir-fry for a while. Cool them slightly.

2. In mixing bowl, combine [1] with crab sticks and ☆.

8. Chikuzenni (Simmered Chicken and Vegetables)

Ingredients (for 2 servings)

・5.6 oz (160g) Chicken
・5.6 oz (160g) Bamboo shoot
・5.3 oz (150g) Lotus root
・4 oz (110g) Konjac (Yam cake)
・3.5 oz (100g) Gobo (Burdock)
・1.7 oz (50g) Carrot
・3 Shiitake mushrooms
・1 tsp Sesame oil

・0.4 cup (100ml) Water☆
・3 tbsp Soy sauce☆
・2 tbsp Sake☆
・2 tbsp Sugar☆
・1.5 tbsp Mirin☆
・A pinch of Dashi powder☆

・Snap peas


1. Cut chicken and vegetables into small pieces.

2. Cook chicken in a pot. Pour a little oil, and stir-fry carrot, gobo, and lotus root.

3. When root vegetables are slightly cooked, add the rest of ingredients. Add ☆, and stir to combine. Cover and simmer for 3 minutes on low heat.

4. Stir once and cook again for 3 minutes.

5. Remove the lid and reduce to a simmer until a little of the liquid remains in the bottom.

9. Corn & Potato Tempura

Ingredients (for 2 servings)

・4.2 oz (120g) Potato
・2 oz (60g) Canned corn
・3 tbsp Minced green onion
・3 tbsp Flour
・1/2 tbsp Potato starch
・2 tbsp Water
・Oil for frying


1. Dice potato. Mix it with corn, minced green onion, flour, potato starch, and water.

2. Fry in oil for 2-3 minutes on each side.

10. Simmered Kabocha with Minced Pork

Ingredients (for 2 servings)

・10.6 oz (300g) Kabocha squash
・3.5 oz (100g) Ground pork
・1/2 tsp Grated ginger
・1 tbsp Sake

・0.4 cup (100ml) Water☆
・1 tbsp Soy sauce☆
・1 tbsp Sugar☆
・1/2 tbsp Sake☆
・A pinch of Dashi powder☆

・1 tsp Potato starch
・1 tsp Water


1. Cut kabocha squash into small pieces.

2. Cook ground pork in a pot with grated ginger and sake.

3. When it’s cooked, add kabocha and ☆. Simmer until kabocha get soft.

4. Add the mixture of potato starch and water. Simmer on high heat for 2 minutes to thicken the soup.

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