Candy at OEH – Part 3

Eating is a daily activity that we all partake naturally, instinctively. Some people spend their entire day focusing on what to buy/cook/eat for their next meal, while others have their meals prepared for them. Eating is also universal. It’s an activity that can easily bring people together.

After living in Japan for nearly 18 years it’s a topic that never gets boring. As I love spending my day thinking about what to buy, how to cook it, and savour ever mouthful as I eat. Because I’m a FOODIE I’m always looking for a new recipe to add to my repertoire of recipes.

Another important factor in being a FOODIE is to share what I cook. Living at OEH gives me an excellent opportunity to do both. Since moving in I’ve shared several meals with my housemates. In this blog, I’ll share a two of my autumn recipes with you.

In the first picture I prepared a batch of Goulash. It’s quite simple recipe and it’s nothing like the traditional Hungarian Goulash.


  • 300g ground beef, pork or chicken
  • 1 bag of macaroni salad noodles
  • 4 tablespoons of Oroshi tare (item one in the first photo)
  • ½ zucchini, thinly sliced
  • 1 carrot, shredded
  • 1 medium onion, minced
  • 1 tub of small curd cottage cheese (if available, item two in the first picture)
  • Oil
  • Salt
  • Pepper


  1. Boil the macaroni salad pasta per the directions on the package.
  2. In a fry pan, heat up a tablespoon of oil and add the minced onion.
  3. In a bowl, mix the ground meat with salt and pepper.
  4. Once the onions have become translucent, add the ground meat mixture.
  5. Cook until nice and brown. Drain off the grease.
  6. After draining the pasta, place in a large bowl along with the Oroshi tare, zucchini, and carrots, and cottage cheese. Mix thoroughly.
  7. Serve hot.

The second picture in this blog is a stack of Japanese persimmons (kaki) pancakes. I love adding fruit to my pancake batter and Japanese persimmons make a perfect match. Again this is a super simple recipe.


  1. Make a batch of pancake batter. Be sure to reduce the milk/water by 15ml.
  2. Chop up 1/2 Japanese persimmon per 100g of flour and fold into the batter.
  3. Heat a greased griddle/fry pan with oil. Prepare the pancakes as usual.
  4. Add a dash of cinnamon after topping the pancakes with butter and syrup.

If you have the chance to make either of these recipes, I’d love to hear from you. Bon apetit!