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Showing posts with label make ahead. Show all posts
Showing posts with label make ahead. Show all posts
2019-10-17

Daikon to ika no misoni / daikon radish and calamari simmered in miso-flavored broth

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The humble daikon takes on the flavor of calamari, becoming something gentle yet deeply aromatic. This is my mom's kind of dish, ...
2019-09-19

Nagaimo no acharazuke / Chinese yam pickled in spicy sweetened vinegar

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By simply adding taka no tsume red chili pepper to sweetened vinegar, you have another standard marinade for pickles. Fresh nagaimo ...
2019-09-05

Mabbuha / matbucha / stewed bell pepper and tomato salad

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A bit fruity, sweet, sour and picante with a creamy texture. While it goes with many kinds of dishes, I like pairing it with an eggp...
2019-09-02

Kabu no shinodamaki / Japanese turnip rolled in thin deep-fried tofu, simmered in broth

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Usuage thin deep-fried tofu wrappers absorb the flavor of dashi -based broth and kabu turnip, and each bite fills your mouth with the...
2019-06-08

Karashina no karashi-bitashi / mustard greens in mustard-flavored light dashi

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A simple variation of a standard ohitashi , cooked vegetables marinated in light dashi . Among basic seasonings (soy sauce, salt, sa...
2019-01-14

Kurumi daifuku / soft rice cake with sweetened azuki bean paste and walnuts

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Toasted walnuts add a rich taste and crunch to a standard everyday daifuku rice cake. Turbinado in soft gyuhi mochi goes really well...
2018-06-25

Furaido onion / onion chippu / fried oinion

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A handy, toasty and crunchy topping or deep-tasting ingredient for lots of Southeast Asian dishes and more. While widely available a...
2018-06-21

Fuki to satsumaage no nimono / Japanese butterbur and deep-fried fishcakes in broth

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This is a reduced-sodium version of previously posted fuki to kamaboko no nimono (Japanese butterbur and fishcakes in broth). The p...
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...
2018-02-21

Mineoka-dofu / Mineoka-tofu / milk kudzu pudding

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Often made today with cream and sugar as a dessert, this milk pudding originally was improvised as a quasi-tofu dish about 300...
1 comment:
2018-02-11

Ebi no nikogori suigyoza / shrimp shui jiao dumplings

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Delightful and tasty dumplings featuring shrimp. I used to use coconut oil as a pork fat substitute, but I could not fully get use...
2018-01-30

Bakuraba / baklava

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This satisfies Tom's new habit of eating sweets without increasing sodium intake. But when I made these baklava earlie...
2017-10-18

Okara-konnyaku no nikumiso-fu / sweet and salty fried ground soybean pulp yam cakes

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A meaty meat-less topping for noodles, rice and more. This is the latest popular creation using okara soybeans at our house. It a...
2017-10-16

Murasaki tamanegi to renkon no amazuzuke / red onion and lotus root in sweetened vinegar

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A handy small side dish or condiment to accompany other dishes or in a bento box. Its pleasant color and refreshing taste offer a ni...
4 comments:
2017-10-12

Okara-konnyaku / soybean pulp yam cakes

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Okara-konnyaku is a hybrid of okara soybean pulp (rich in soluble fiber) and konnyaku yam cake (rich in non-soluble fiber), and has be...
2017-10-11

Kabocha-dofu no akadashi / Japanese pumpkin tofu with red miso soup

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A variation of gomadofu [sesame tofu] featuring kabocha pumpkin. Among the many ways to enjoy this creamy tofu, serving it with bl...
2017-09-07

Satsumaimo no taruto / sweet potato tart

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A very easy and delicious tart with satsumaimo sweet potato. One of our favorites for fall, it tastes like a rich sweet potato pudding. ...
2 comments:
2017-09-04

Guriin oriibu no chuuka-aji / Chinese-flavored green olives

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An experiment on simultaneous desalination and flavoring with a Chinese taste. Instead of adding salt to water to draw out the excess sodi...
2017-08-27

Somen no tsuketsuyu, goma-aji / sesame-flavored dipping sauce for thin wheat noodles

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Ground toasted sesame seeds and chili bean sauce make this somen noodle dipping sauce taste richer and more satisfying. Great cold or hot. ...
2017-08-18

Chabukusa, matcha-aji / crepe wrapper cake, matcha flavor

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Also called tsuyabukusa or fukusa , this little cake tastes similar to everyday dorayaki or taiyaki . The sea sponge look is not just unique...
5 comments: