Chef Glo’s Splendid Kitchen goes to Japan for easy Japanese or Japan themed recipes that you can serve for Valentine’s Day.

Gomaae – Spinach with Sesame Dressing

  • 1 bag of ready to eat baby spinach
  • 1 tsp of mirin
  • 3 tbsp roasted white sesame seeds
  • 1 1/2 tbsp soy sauce
  • 1 tbsp white sugar
  • Salt to taste
  • 1 tbsp vinegar


  1. Wash and rinse spinach and make sure there is no visible dirt.  Remove excess stems. Pat dry with a paper towel.
  2. Prepare an ice bath and set it aside.  
  3. Fill a large pot halfway with water, add vinegar, salt and bring to a rolling boil. 
  4. Heat a skillet to low heat and toast sesame seeds. In a small bowl, combine the sesame seeds, soy sauce, sugar, sake, and mirin. Mix well.
  5. Add spinach to boiling water and cook for 30-45 seconds. Drain and soak with ice bath until cooled.
  6. Drain the spinach and make sure to remove as much water as possible. Collect the spinach and roughly chop.
  7. Toss the spinach in the sesame dressing.
Splendid Kitchen: Japan
Chef Glo and Emman showing off their Japanese dishes in another episode of Splendid Kitchen on Kumu.

Beef Sukiyaki

  • ⅔ cup mirin
  • ½ tsp dashi powder or seasoning
  • ⅔ cup water
  • ⅔ cup soy sauce
  • 1-2 tablespoon brown sugar
  • 1 lb beef ribeye, sliced into very thin strips
  • 8 ounces firm tofu, cut into steaks
  • 8-12 pieces shiratake mushrooms
  • 1 package enoki mushrooms
  • 1 medium yellow onion, sliced into rings
  • 8 scallions, cut into 2 inch pieces
  • 1 small napa cabbage, cut into 1 to 2 inch segments
  • Carrots sliced into circles or strips
  • 8 ounces noodles, shiratake, vermicelli or udon


  1. To make sukiyaki broth or Warishita combine the first five ingredients in a small pot and bring to a rolling boil and simmer for 1 minute. Turn off heat and set aside.
  2. If you are using udon or shirataki noodles, cook the noodles in boiling water for about a minute then drain.  If using vermicelli or glass noodles, soak in boiling water for about 20 minutes before using.
  3. In a medium sized brasier or medium depth pot, heat up the meat for 30 seconds and add a small amount of sukiyaki sauce.  Arrange the vegetables and noodles. Cover and let simmer for about 3-5 minutes.  Serve immediately.
Splendid Kitchen: Japan
Credit: @EmmanMega

Sushi Bake

  • 4 cups freshly cooked rice
  • 3 tablespoon rice vinegar
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 medium cucumber diced
  • 2 cups Kani shredded or cut into chunks
  • 8oz cream cheese
  • ¼ cup Japanese mayonnaise
  • Shriracha sauce, optional
  • salt to taste
  • Furikake
  • 20 sheets Korean roasted seaweed sheets

Directions for SUSHI RICE

  1. Mix the rice vinegar, salt, and sugar in a small bowl, mix well. Pop it in the microwave to warm until salt and sugar are totally dissolved.
  2. Pour the mixture to the freshly cooked rice and toss until evenly distributed.

Directions for CREAMY TOPPING

  1. In a bowl, combine the cream cheese, Japanese mayonnaise, and Sriracha, then mix. 
  2. Add in the chopped Kani, and ¾ of the cucumber. Make sure to leave enough kani and cucumber for additional layering later. Add salt to taste.


  1. In a rectangle pan (8x6in), spread the sushi rice evenly then lightly press down. Sprinkle a thin layer of Furikake on top of rice until fully covered.
  2. Add the creamy topping then spread evenly. Sprinkle the remaining kani and cucumber bits and a bit more Furikake on top. Drizzle with Japanese Mayonnaise and Sriracha if desired.
  3. Bake at 350°F for 15 to 20 minutes. Enjoy by scooping a portion then wrapping it in nori.

I hope you enjoyed this recipe.  We would love to hear your feedback, please tag us @sweetspicesbyglo and @PalabasTayo on Instagram and show us your delicious renditions of this meal.

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