All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.
2011-10-28
Gobo, ninjin, renkon no kinpira / kinpira saute with gobo burdock root, carrot and lotus root
Labels:
10 min,
2 easy,
bento,
carrots,
gobo,
make ahead,
picnic,
Recipes - Japanese,
renkon,
stir-fry,
vegetables
2011-10-26
Ebi to shantoreru no rabiori / ravioli with prawns and chanterelle mushrooms
Ravioli filled with mildly sweet prawns paired with chanterelle mushrooms, in a simple butter & parmesan cheese sauce.
Labels:
4 difficult,
60 min,
boil,
chanterelle,
pasta,
prawns,
Recipes - Western,
saute,
seafood,
shrimp
2011-10-25
Hakusai to sakana no tochimushi / napa cabbage and fish steamed with black bean paste
Labels:
2 easy,
30 min,
fish,
hakusai,
Recipes - Japanese,
seafood,
steam,
vegetables
2011-10-24
Konsai to tofu no akadashi / red miso soup with root vegetables and tofu
Labels:
2 easy,
30 min,
carrots,
daikon,
gobo,
Recipes - Japanese,
saute,
simmer,
soup,
vegetables,
yakidofu
2011-10-23
Chapuche / japchae stir-fried vermicelli and vegetables
Labels:
2 easy,
30 min,
bento,
carrots,
dried shiitake,
eggs,
gobo,
hoshi-shiitake,
kamaboko,
kinsai,
make ahead,
party,
picnic,
potluck,
Recipes - Korean,
stir-fry,
vegetables
2011-10-22
2011-10-20
2011-10-19
Koebi to tofu no mabo harusame / mapo bean vermicelli with bay shrimps and tofu
Quick but as tasty as mapo tofu.
1/2 of recipe with 50g mung bean vermicelli:
280 calories per serving; 17.4 g protein; 10.5 g fat; 28.3g carbohydrate; 26.7 g net carbs; 869 mg sodium (with 50% reduced-sodium soy sauce; 1364 mg with regular soy sauce); 75 mg cholesterol; 1.6 g fiber
280 calories per serving; 17.4 g protein; 10.5 g fat; 28.3g carbohydrate; 26.7 g net carbs; 869 mg sodium (with 50% reduced-sodium soy sauce; 1364 mg with regular soy sauce); 75 mg cholesterol; 1.6 g fiber
Labels:
2 easy,
30 min,
bay shrimp,
bento,
mung bean vermicelli,
Recipes - Chinese,
seafood,
shrimp,
stir-fry,
tofu,
vegetables
2011-10-17
2011-10-15
Dinner, October 14, 2011
Recycling sushi rice. There is a small amount of frozen sushi rice, and some leftovers from two nights ago in the fridge.
![](http://3.bp.blogspot.com/-L4T1Ab_gIX4/TqwDa-8Ri2I/AAAAAAAAEQE/rKEDt9bqFno/s200/Dinner+10142011_comp2.jpg)
![](http://3.bp.blogspot.com/-L4T1Ab_gIX4/TqwDa-8Ri2I/AAAAAAAAEQE/rKEDt9bqFno/s200/Dinner+10142011_comp2.jpg)
2011-10-14
Kinshitamago / julienned egg crepe
Labels:
10 min,
2 easy,
eggs,
Ingredient preparation,
make ahead,
pan-fry,
Recipes - Japanese
2011-10-13
Konsai to shiozake no misoshiru / miso soup with root vegetables and grilled salted salmon
Labels:
2 easy,
30 min,
carrots,
chanterelle,
daikon,
fish,
potatoes,
Recipes - Japanese,
seafood,
shiozake,
simmer,
soup,
vegetables
2011-10-11
Nasu to piiman no kareeraisu / curry rice with eggplant and green pepper
This, or something like this, was my favorite lunch when I was helping out in a curry rice cafe in Tokyo. The dish was so good and motivated me to cook the curry sauce myself.
Labels:
10 min,
2 easy,
eggplant,
green peppers,
Recipes - Japanese,
rice,
saute,
simmer,
vegetables
2011-10-10
Satoimo to ika no nimono / baby taro root with calamari
Labels:
2 easy,
30 min,
bento,
calamari,
picnic,
Recipes - Japanese,
satoimo,
seafood,
simmer,
vegetables
2011-10-09
Satoimo baby taro roots
Colocasia esculenta
Colocasia or Elephant Ear is probably better known as an ornamental plant. The starchy corms of Colocasia esculenta are eaten in many tropical regions. In Japan, it is said that satoimo has been cultivated since the 10th century BC or before. Japan is at the northern end of cultivation.
2011-10-08
Tofu to sake no chige / jjigae Korean stew with tofu and salmon (quick version with kimchi)
Labels:
2 easy,
30 min,
chanterelle,
fish,
kimchi,
Recipes - Korean,
seafood,
soup,
stew,
tofu
2011-10-07
Shiso to sakura ebi no tamagoyaki / omelet with perilla leaves and dried shrimp
An omelet with goodies! Perilla leaves accentuate the mild egg flavor, while dried shrimp adds a toasty taste.
Labels:
10 min,
2 easy,
bento,
eggs,
make ahead,
pan-fry,
picnic,
Recipes - Japanese,
sakura ebi,
shiso
2011-10-06
Sasara scrub brush
This brush made of bundled finely split bamboo or wood comes in really handy to clean pots and pans, especially those made of iron that have ingredients stuck to the bottom. Over time, frying pans made of iron become semi-non-stick when properly cared for. Brushing with sasara and a minimum amount of soap and rising under cool water is usually sufficient for cleaning. (Drying on hot cooktop and thinly spreading a tiny amount of oil after cooling complete care.) Sasara also removes most ingredients stuck to the bottom of other pots and pans (enamel-coated and stainless) relatively effortlessly.
2011-10-05
Mizuna to age no nibitashi / mizuna and thin deep-fried tofu in broth
Labels:
10 min,
2 easy,
mizuna,
Recipes - Japanese,
simmer,
usuage,
vegetables
Zaru strainers
Strainers come in various materials, but in our kitchen bamboo strainers are most often used. In addition to efficient draining, they are lightweight, do not conduct heat (no burning of hands or food), feel soft to the touch, and do not make a clattering noise when stacked.
They need to be dried between use and appreciate an occasional day in the sun and boiling water shower for hygiene reasons. Like other bamboo products, zaru take on a darker tint over the years.
2011-10-04
Kanitama donburi / crabmeat and egg on rice
Labels:
1 very easy,
10 min,
crab,
donburi,
eggs,
Recipes - Japanese,
rice,
seafood,
simmer
2011-10-03
Kenchinjiru / root vegetable and tofu soup
Warm and hearty. This is originally a temple dish cooked with kombu kelp and dried shiitake mushroom stock. As with many temple vegan dishes, sesame oil adds depth and a rich taste.
2011-10-02
Rangiri diagonal cut
Rangiri is to cut or dice vegetables diagonally, which creates a large surface for faster cooking and better absorption of flavor without compromising chunky texture.
2011-10-01
Hakusai to kaibashira no nikomi / napa cabbage stewed with dried scallops
Labels:
2 easy,
60 min,
dried scallops,
hakusai,
make ahead,
Recipes - Chinese,
simmer,
slow cook,
stew
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