Japanese Food Archives - Page 104 of 107

Archive by category "Japanese Food" (Page 104)

Time saving prep ahead lunch box fillers

Now that the temperature is heating up, it’s time to spend less time in the hot kitchen making lunches. Mini Burger Patties – They are top with salsa and cheese top with gravy top with bbq sauce and canned pineapple top with ponzu and grated daikon cut up over a salad add to a lettuce wrap Daikon Steaks – Recipe here. They get softer after being frozen but I prefer them that way. eat as is mix in with simmered veggies (nimono) dice and mix with canned tuna and mizuna – no dressing needed Steamed Broccoli (or other veggie that freezes well) eat as is or topped with dressing top with cheese cut up and mix in pasta add to an omelette…

Kyoto Restaurant Recommendation: Shiawase Gohan (Happy Meal)

This is a guest post from one of my clients: Takaokaya. Takaokaya has been making beautifully handcrafted bedding and cushions in Kyoto since 1919. Third generation proprietor, Koichi Takaoka is going to tell us about one of his favorite Kyoto restaurants: Shiawase Gohan. Takaoka-san says: Shiawase Gohan (幸せごはん) means happy meal, or happy food. Shiawase Gohan opened about three years ago and owner chef, Nakamura-san, I have known for about 15 years. He was chef at a restaurant a friend introduced me to. I went there for many years and then when he moved onto a new restaurant I followed him there and continued to enjoy his delicious creations…

Ebichiri

Ebichiri (lit. ”shrimp chili”) is grilled shrimp with doubanjiang, which may or may not contain chili peppers (based on which level of spiciness you choose). Originally a Szechuan dish from China, Ebichiri has been modified to fit the Japanese palate. Yield: 2 servings Time: 25 minutes Ingredients 18 pieces of shrimp (216g) 1 clove of garlic (minced) 1 tbsp ginger (minced) 1/4 cup green onion (chopped) Spices 2 tbsp sake (for uncooked shrimp) 1/4 tbsp salt and a dash of pepper (for uncooked shrimp) 2 tbsp katakuriko (potato starch for uncooked shrimp) 1/2 tbsp oyster sauce 1 tbsp soy sauce 1 tbsp sugar 4 tbsp ketchup 1 tbsp chicken soup powder 1 tbsp doubanjiang dash of salt and pepper Preparation De-vein shrimp, and wash with cold water Put shrimp in a small bowl, add salt and pepper…

Tohato Ame Oni Bloomin’ Onion Snack (sour cream)

I read a lot of cooking blogs because I’m always interested in expanding my range of cooking skills. There was a time, for instance, when I was trying to master the art of making a really good steam cake. One of the Chinese recipes said something to the effect of, ‘We Chinese traditionally ate fruit after meals for dessert, but, ha, ha, Western cuisine has corrupted us.’ Every time I read

Thin-Sliced Pork Nabe

It’s getting cold outside and this time of year we find ourselves making a lot of nabe. The preparation is simple, clean-up is a snap. And, best of all, it’s a delicious meal that everyone loves.We start by putting a piece of kombu in water in a nabe and simmer it. While the kombu is simmering we cut any vegetables we have in the house. This day it was broccoli, leeks, Napa cabbage, shimeji and enoki mushrooms, and carrots.We then take out the kombu and add the sliced vegetables to the water. We also add some protein, sometimes tofu or fish, but today it was thin-sliced pork.And, for a …

Yomogi Mochi

Yomogi mochi is a traditional Japanese sweet which is also called “Kusa Mochi”.It is a mochi (glutinous rice cake) flavored with Japanese mugwort.Usually it is stuffed with sweet red bean paste.Yomogi is a Japanese herb.It has a nice fresh fragrance.

Kisentei, Tokyo Midtown 喜扇亭東京ミッドタウン

When I booked at Kisentei for a business dinner, I knew that I was going to pay through the nose. Nevertheless there’s nothing like a 130,000+ yen bill (five heads) to focus one’s mind on whether cost-performance was achieved. Don’t get me wrong, the food at this, the Tokyo Midtown member of the Imahan group (whose Yurakucho branch I reviewed last year) was fine. However there was nothing that really stood out as being particularly good, and I think for that price there should be something that really knocks your socks off. Even the wagyu was, well you know, only kind of nice.

Tonjiru

This is tonjiru(豚汁), ton means “pork” and jiru means “soup”. This is a kind of miso soup with simmered pork and vegetables. It is likely to be eaten in autumn or winter when it’s cold using winter vegetables like taro(里芋, satoimo) and burdock(牛蒡, gobou). But I make it whenever I feel like it, it’s yum yum…with savory flavor from simmering pork and all the vegetables. I feel GENKI(元気) when I eat this!!Cooking time: 15minsServings: 2Ingredients:60g sliced pork back ribs(豚ばら肉), cut into small size50g burdock(牛蒡), cut into strips and put in water for a minute30g carrot(人参), slice80g konnyaku(蒟蒻), slice and parboil10cm Japanese leek(長ねぎ), slice600cc dashiSeasonings:3 and 1/2 tablespoon shinshu miso(信州味噌)Directions:Put dashi in a sauce pan. Heat to boil…

Quinoa Flat Bread (Gluten Free)

I came across this recipe on Pinterest a week or so ago and thought one of my gluten-free friends would like it. I didn’t actually intend to make it myself but she happened to come over later that week so we tried it out. I have to say I was pleasantly surprised. We didn’t follow the suggestion of putting the pan in the oven and subsequently it wasn’t crispy on the bottom. The top was delightfully crispy and the Parmesan cheese I sprinkled over the top was great. I wanted to try it again pan fried. I made it twice because I wanted to try a couple of…

Hourensou no Ohitashi

“Hourensou” is the Japanese word for spinach. This is a quick, healthy side dish or appetizer. The dashi gives it a unique Japanese flavor. Enjoy! Yield: 2 servings Time: 15 minutes Ingredients 1 bunch of spinach (hourensou) Spices 3/4 cup Dashi soup or 3/4 cup hot water mixed with 1 tsp hon-dashi (soup stock powder) 1 tbsp soy sauce One pinch of katsuobushi Preparation Boil spinach for 3 minutes (until slightly wilted) Submerge in cold water then wring out with a paper towel Chop spinach into 2″ pieces Mix dashi soup and soy sauce in a bowl Add spinach and refrigerate for 10 minutes Transfer the spinach to a serving dish, discard the liquid, and top with katsuobushi

McDonald’s Pork Tatsuta (product information)

Image from McDonald’s Japan I’m not sure how aware people outside of Japan are of the "chicken tatsuta" which is seasonally available in Japan, but it became so familiar to me that I took it for granted that "everyone" would know what it was. This is akin to my assuming everyone knows what Cap’n Crunch cereal is and how it is regarded and will get jokes about it chewing up the roof of your

Buri (Yellowtail) Teriyaki

Teriyaki Yellowtail ぶり照り焼きGrowing up in Minnesota, teriyaki chicken was a dish we had a lot as seafood was something we rarely saw unless it was canned tuna or a McDonald’s Filet-O-Fish. The teriyaki sauce is irresistible as it is sweet and when cooked becomes a bit caramelized.What makes this recipe better than what I grew up with is that it includes mirin, a sweet syrup that gives a glaze to the sauce and adds umami. Be sure to look for hon-mirin at the supermarket. It is authentic mirin and is not at all like the mass produced mirin.Buri (yellowtail) is in season this time of year. It is a fish …

Hiyamugi

Hiyamugi is a Japanese thin noodle made of wheat flour.Hiyamugi noodle is similar to “Somen noodle”.But hiyamugi noodle is slightly thicker than somen noodle in size.HIyamugi is usually served in cold water with ice and some vegetables.We take a bite full of noodles and dip in the dipping sauce, and eat.Hiyamugi is nice in summer.

June Seasonal Japanese Seafood ６月旬の魚

The waters are warming up around Japan and many of the fish coming to market now are lean like katsuo. Here is a sashimi platter at our home, Izakaya Sakamoto. The big fish in the back is Tokyo Bay aji, iwashi, lean katsuo, kisu, and shiriyake-ika.This tsubugai sashimi was served at a izakaya specializing in shōchū, Bettako. One of the joys of eating sashimi in Japan is the wide variety of shellfish. Tsubugai has a rich texture. Here it is served with some grated daikon, julienned myōga, and green onions.At a recent class at Elizabeth Andoh’s A Taste of Culture, we made a full meal from her latest collection of recipes, Kibō Recipes and Stories from Japan’s Tohoku. The rice dish is …

Mackerel simmered in tomato sauce (can be gluten-free)

I spotted this recipe on Cookpad (Japanese) and I couldn’t resist trying it. It looked simple and I knew if I made one small adjustment it would be fabulous. I happened to have some mackerel in the fridge and the supermarket had a bag of super ripe tomatoes on the discount veggie rack and I knew it was fate. The original recipe called for one can of tomatoes but they are in season now so fresh is best. I will try this again with canned tomatoes but I think I will splurge on expensive canned tomatoes as the freshness of the tomatoes was one of the reasons I enjoyed this so much. Mackerel simmered in tomato sauce 4 mackerel…

Horenso no Gomaae

Horenso means spinach.I have already introduced you “Horenso no shiraae” as a dressed food.In this time, I introduce you other dressed dish of spinach.This is boiled spinach dressed with sesame sauce.We usually boil spinach in hot water.Put it cold water.Squeeze it, and mix it with sesame sauce which is made by mixing grounded sesame seeds, soy sauce, and sugar.

Hummus Workshop Announcement

I’m doing my first workshop. I’ve been wanting to for a long time but never got going on the planning but the lovely Lisa of Serendipity Cafe suggested it and I jumped on board. It’s almost summer and it’s the perfect time to start playing around with hummus recipes. I love hummus in sandwiches, as dip and by the spoonful. There are so many things you can do with it once you have the basics down. Come join me in learning the basics of hummus. From there you will be able to experiment with different flavors and textures. We will make hummus and then eat a healthy dinner together. Date: Sunday June 9th, 2013 …

Mushroom Chicken

This is a quick recipe to make, and is great for cold weather, paired with a Sapporo or even some sake for a comfortable night at home. Yield: 2 servings Time: 20 minutes Ingredients 1/2 pound thigh chicken (chopped) 6-8 shitake mushrooms (quartered) 1 carrot (chopped) 1 bunch of broccoli (chopped) Spices 2 tbsp soy sauce 1 tbsp mirin 2 tbsp sugar 2 tbsp sake dash salt Preparation Mix spices (soy sauce, mirin, sugar, sake) and 1/2 cup water in a small bowl Heat oil in a saucepan Add chicken to the saucepan and sauté for 2 minutes Add carrot and sauté for 3 minutes Add shitake and broccoli and stir Add mixed spices and boil for 10-15 minutes over medium heat, stirring occasionally, until liquid is nearly evaporated.

Category: Japanese Food