Super Easy Rice Cooker Recipe: Roast Beef

Hello people. It’s Mr. Wada back on duty. Christmas is right on the corner. Do you have ideas already what food to prepare? I have a suggestion for your Christmas dinner, that is, ‘roast’ beef’! I used a rice cooker to cook it instead of an oven. So, you could try it easily.


Super Easy Rice Cooker Recipes: Roast Beef


Roast beef

500 grams of beef (eye of round roast)
some salt & pepper



1 1/2 tsp of butter
1/2 tbsp of soy sauce
1 tsp of chiken soup powder
4 tbsp of water



You need a thermometer to check temperature.


1. Sprinkle salt and pepper over the beef, scrub, and tenderize by fork.
2. Grill beef (only the surface) for a few minutes on both sides.
3. Get the meat out, cover with saran wrap, and put into a ziplock (let all air out).
4. Pour plenty of hot water (about 59 °C/138.2 °F) in the rice cooker, and press KEEP WARM button.
5. Place the meat (packed in ziplock) in the rice cooker, close the cover and leave it for 60 minutes.

Make sure the temparature stays above 54 °C/129.2 °F  (the rice cooker will do but just in case, check every 10-15 minutes for a few times).


Preparing the Sauce

Transfer the juice of the meat (from the ziplock) into the pan. Add all the sauce ingredients  and heat up for a bit. And, it’s done.

Pour it over the sliced roast beef. Tada!




How do you find it? Well, it isn’t only for Christmas. It would be very satisfying for a night that you crave for something meaty. Please try it and let me know how it goes.

See you around!


Easy Japanese Recipes: Daikon Mochi

Daikon Mochi Recipe: finished product

Hi guys! It’s Mrs. Wada back on duty. I tried to make daikon mochi for the first time yesterday and Mr. Wada liked it. So I thought of sharing it here. By the way, daikon is Japanese word for Japanese raddish.

Daikon Mochi Ingredients

Here are the ingredients: (Makes 6 pieces)

– 1/2 of daikon (Japanese raddish), grated
– katakoriko (potato starch), 20% of the weight of the daikon
– dashi powder (stock powder or even some salt)
– sesame seeds (optional)
– 1-2 tbsp of sesame oil (or any cooking oil)
– mixture of soy sauce and vinegar

For topping:
– sesame seeds (optional)
– chopped green onions

How to Prepare Daikon Mochi

  1. Wash and peel the daikon. Grate it and squeeze out some of the juice.
    Tip: It tastes even better with some juice left behind.
  2. Weigh in the grated daikon to get the amount of potato starch to add, which is 20 percent.
  3. In a bowl, mix the grated daikon, potato starch, dashi powder and sesame seeds and make small balls.
  4. Heat up some oil in the pan and fry the daikon mochi. Slightly press it to flatten. Cover the pan.
  5. Fry until it turns light golden brown. Do the same on the other side.
  6. Transfer to plate and pour the soy sauce-vinegar mixture on top.
  7. As an option, add chopped green onions and sesame seeds for toppings.

Simple, right? Can be a good addition to your meal or pair for beer, maybe? Oh, don’t throw the excess juice from daikon. I used it for miso soup. No waste! How about give it a try and let us know!

Authentic Japanese Miso Soup Recipe (Miso Shiru)

Only few weeks left for this year and there’s still much to do. Is it the same for you?

Have a nice week everyone!