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Showing posts with label hakusai. Show all posts
Showing posts with label hakusai. Show all posts
2019-04-27

Gomoku ankake udon / wheat noodles with thickened soup and assorted ingredients

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Udon often is mentioned as a good choice when feeling unwell. When made with hot, thickened soup, it warms your body from inside...
2018-04-28

Kyabetsu to hakusai no sakura ebi iri ohitashi / cabbage and napa cabbage in light broth with dried shrimp

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The soft green color of cabbage and napa cabbage makes a nice contrast with the pretty pink of sakura ebi . Both vegetables are mi...
2018-03-11

Takenoko no tsukeyaki / sauteed bamboo shoots in citrus soy sauce

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This saute can be either strongly or softly flavored by adding or not adding marinade to the frying pan toward the end. Simply sa...
2017-01-15

Suigyoza no chige-fu nabe / jjigae-style hotpot with shui jiao dumplings

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A spicy red hotpot for chilly days, very filling yet gentle on your stomach. Have lots of fresh lemon wedges ready -- they will work some am...
2016-06-05

Asazuke hakusai kimuchi / quick napa cabbage kimchi

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Sodium-savvy kimchi that we can eat without hesitation. This is a quick version inspired by non-fermented salad-like baechu geotjeori . Quic...
2015-08-22

Hakusai no biitsu-amazu-zuke / napa cabbage marinated in beet sweetened vinegar

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Ruby red pickles! Since the sweetened vinegar in which beet slices are marinated is too pretty to throw away after beets are gone ... the th...
2014-06-07

Kaisen chukadon / Chinese-style seafood saute over steamed rice

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A tasty Japanese donburi of a classic Chinese dish. This is a reduced-sodium version of a previously posted chukadon recipe. It uses more v...
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2014-04-03

Hakusai to tamago no okakaitame / stir-fried napa cabbage and egg with bonito flakes

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The gentle taste of hakusai napa cabbage is further softened by egg, while a small amount of katsuobushi bonito flakes provides a counterpu...
2014-01-24

Papurika no surinagashi / miso soup with red bell pepper

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Tom's favorite vegetable, red bell pepper, is transformed into a sweet, slightly sour miso soup. Hakusai napa cabbage and cauliflower a...
2013-11-09

Hakusai to satsumaage no nibitashi / napa cabbage and deep-fried fishcakes in light broth

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An easy desalination prep step not only reduces sodium content, it also improves the flavor of satsumaage , making it taste milder and more...
2013-02-18

Hakusai to radisshu no gomaabura-ae / napa cabbage and radish with sesame oil

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Crisp like lettuce! Great when wanting a fresh, easy side dish with a refreshing yet mellow taste.
2013-02-15

Yosenabe / hot pot with assorted ingredients

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A very light yet satisfying nabe hot pot served with ponzujoyu citrus-flavored soy sauce. One of the first dishes that comes to our minds wh...
2013-02-07

Chirimushi / steamed fish, tofu, vegetables and mushrooms, with citrus-flavored soy sauce

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A very light main dish with white fish, tofu and vegetables served with ponzujoyu citrus-flavored soy sauce. Great when you want something g...
2012-12-15

Chukadon / Chinese-style saute with sauce over steamed rice

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Another standard Japanese Chinese dish. Assorted ingredients are sauteed and flavored in Chinese style -- often meaning a combination of gin...
2012-12-03

Sake no chanchanyaki / salmon and vegetable saute with miso sauce

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A regional dish from Hokkaido that includes salmon, cabbage, onions and other vegetables. Sweetened miso sauce sends off an appetizing aroma...
2012-11-26

Hakusai to kani no chanpuruu (champuruu) / Okinawan-style saute with crab, tofu and napa cabbage

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The sweet inner leaves of hakusai are a great match with crabmeat. Together with tofu and egg, this is a satisfying, flavorful and nutritiou...
2012-11-07

Kaki no dote-nabe / hot pot with oysters, broiled tofu and vegetables with miso

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Miso is pasted along the inside edge of the pot so you can adjust the taste as you eat. The combination of oysters, miso and a squeeze of le...
2012-09-10

Shiromizakana to hakusai no misoitame / white-fleshed fish and Chinese cabbage saute with miso

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Sauteing instead of deep-frying fish and using minimal oil in the following process results in a mild, comforting Chinese dish.
2012-05-03

Hakusai to asari no nibitashi / napa cabbage and clams in light broth

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A quick soupy dish with canned clams. Hakusai 's subtle sweetness joins with the deep flavor of clams. Ginger, a great companion for cla...
2012-01-25

Hakusai to age no nibitashi / napa cabbage and thin deep-fried tofu in light broth

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Hakusai 's tender sweetness is slightly intensified by the oil from usuage . A soothing dish.