Tag Archives: Japanese


Yes, I do occasionally share from non-Islamic sites, and this recipe looked delicious and well worth sharing, especially as I love Japanese style food and wish I could get the time to try my hand at cooking more often.

Taken form www.foreign2food.com – http://foreign2food.com/2016/03/09/komatsuna-japanese-mustard-spinach-flat-bread/

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Being a father of 2 children. I am always concerned about what my kids are eating. And in today’s day and age we have so many artificial this and high sugar that advertised at kids. It’s always a a relief when you are able to make some that not only tastes great, but is also healthier tan what they would get from the shops.  Here is my recipe for Japanese mustard spinach ( 小松菜 ) flat bread.

Makes around 10 medium size flat breads.


  • Half a bunch of Japanese mustard spinach (or regular spinach if you can’t find the Japanese version).
  • 2 cloves of crushed garlic
  • 200 ml of water
  • 3 cups of strong white flour
  • 2 tsp of baking powder
  •  1 tsp of salt
  • 3 tsp of dried Oregano
  • a few twists of cracked black pepper


1.Take your spinach and garlic and quickly sweat them off in a dry pan, until the Spinach starts to wilt and there is a nice smell of garlic in the air.wp-1457406942926.jpeg

2. Addthe spinach, garlic and water into a blender and give it a whiz until you get a nice smooth liquid.


wp-1457406962116.jpeg3. In a big bowl add in your flour, salt, dried oregano, baking powder and black pepper. Then slowly add in your spinach liquid and mix until you start to form a ball and it begins to come away from the edges. If you run out of liquid before this happens, don’t fret, just add in small amounts of water until you get the correct consistency. Alternatively  if you have left over spinach liquid, that’s okay too. Just pop it in a container and throw into the fridge or freezer and you can use it as part of a sauce , stew or another dish in the future.


4. Lightly flour your bench and turn the dough out. knead the dough until it has becomes more elastic. Then make a long sausage shape with the dough by rolling it out with two hands. Once your dough is roughly 40 cm in length, mark out 10 equal size pieces using a sharp knife.


5. Place a large frying pan on a medium low heat on your stove top and let it heat up a little. whilst this is happening cut your dough into ten equal size balls.

6. After you have cut out your 10 equal size pieces of dough, grab yourself a rolling pin and roll each one out, making sure to spin the dough consistently so you get a nice even shape and it doesn’t stick to your board. If you see this starting to happen add a little extra flour to your work surface and/or rolling pin.


7. Place each rolled out flat bread into the pan (Please make sure it is a dray pan, no oil or butter needed). cook on both sides for 30 seconds to a minute. Keep an eye on your first flat bread. If it is browning quickly then lower the heat a little. You want each side to have slight dark spots, but still have a malleable texture, so you can use them for making wraps!


8. Once you have cooked off each flat bread, let them cool completely on a rack and then you can store them in zip lock bags in the cupboard for a couple of days, or place them in the freezer and then just thaw them when you want to use them. They should keep for up to a week in the freezer.

You can then use them for wraps or cut them into slices and toast them off a little more to use as a snack with dips or cheeses.


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