Homemade Bagel

Kenichi's bagels


–       4 cup flour (I use wholemeal flour)

–       1 tbsp vegetable oil

–       1 tbsp sugar

–       1 ½ tsp salt

–       2 tbsp yeast

–       1 ½ cup water


–       Mix all the ingredients until it is stiff (not to stiff though).

–       Knead the dough for about 10 minutes.

–       Leave it in the fridge for 30 minutes (Kenichi said “so the yeast can grow!”)

–       Cut it into 8 pieces.  Shape the dough. The way I shape is by making a ball out of the dough, then make a hole in the middle and pull it and making it into a circle. Not to hard though, otherwise you are going to break it.

–       Preheat oven, 30 degree C, put all the bagel shaped dough into a baking tray. Make sure you spread oil or butter on the baking tray so the dough won’t stick to it. Put the baking tray into the oven for 30-40 minutes.

–       Bring water to boil.  After 30-40 minutes, boil the bagels, wait until it floats, turn it around and wait for 1 minute, move it back to the baking tray. At this stage, the bagel don’t really look like one, mine looked really ugly and I was upset but it will look like a bagel once you bake it.

–       Preheat oven, 230 degree C, put the dough in the oven for 20 minutes


I tried to make green tea bagel but it didn’t turn out as green as the bagel in Japan but Kenichi said it tasted like green tea.

Last but not least, this was my bagel.

ham, cheese, egg, and lettuce bagel


Potato Salad


–      3 potatoes

–       1 carrot

–       1 onion

–       1 cucumber

–       1 egg

–       salt and pepper

–       1 ¼ cup mayonnaise (I use Japanese one)


–       Peel potato and carrot and boil it. Boil egg at the same time as well. Then drain the water, cut into bite-sized pieces. Peel the egg and finely chop it. Let it cool. If you don’t have time to let it cool, then you can run it under cold water.

–       In the mean time, slice onion and cucumber thinly. Sprinkle with salt. Leave it for 10 minutes than squeeze gently to remove excess juice.

–       When the potato, carrot, and are already in room temperature, sprinkle some salt and pepper. Mix it well.

–       Mix potato, carrot, egg, cucumber, and onion in a large bowl, add mayonnaise and mix it well.

–       Put it in the fridge until meal time

Salmon Teriyaki

So last night we were planning to have dinner outside but both Kenichi and Kenshin were sleeping so I decided to make salmon teriyaki. It was really easy.


– 3 medium size salmon

– 2 tbsp soy sauce (to marinate)

For sauce

– 2 tbsp soy sauce

– 1 1/2 tbsp mirin


– Marinate the salmon with soy sauce. Leave it aside for 10-15 minutes.

– On a small bowl, mix soy sauce and mirin, and stir it (for sauce).

– Heat the oil (don’t use too much oil otherwise it’s going to be oily). Fry the salmon until it’s medium rare, then move it into a large plate. Use low heat when frying salmon.

– With the same pan, turn it to high heat, pour the sauce, bring to boil, and let it simmer for about 1 minutes.

– Put the salmon back into the pan, try to pour the sauce all over the salmon. Let it simmer for awhile or until the salmon is cooked.

– Move it into serving dish.


You can put grated daikon (white radish) along with your salmon teriyaki. Kenichi likes grated daikon with soy sauce so I made it for him last night. I, personally, don’t like it. It is bitter and a bit spicy.

I didn’t take picture cos we were too hungry last night. Will take pictures when I cook it again next time.