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Showing posts with label mitsuba. Show all posts
Showing posts with label mitsuba. Show all posts
2018-09-13

Kurumafu no katsudon / gluten cake cutlet rice bowl

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While normal katsudon features pork cutlets as the main ingredient, this features cutlets made with gluten cakes. As gluten cake cu...
2018-03-15

Chawanmushi / steamed savory custard

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Heavenly soft custard that quickly disappears on your tongue after releasing its umami -packed flavor. When serving only a smal...
2018-02-06

Kabu to satoimo no surinagashi / Japanese turnip and baby taro root potage soup

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A gentle, creamy soup for cold days. This takes full advantage of the sweet yet refreshing taste of kabu turnips. Satoimo baby t...
4 comments:
2017-06-16

Kanso asari gohan / steamed rice with dried clams

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Just like dried scallops , dried clams make an aromatic broth by simply soaking them in water. When the rehydrated clams and rehydration wat...
2016-06-16

Kaburamushi / steamed fish with grated Japanese turnip

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Another super-light steamed fish dish topped with a fluffy white blanket of turnip and aromatic gin-an dashi sauce. This is generally regar...
2016-04-16

Mitsuba to kumiage-yuba no wasabijoyu-ae / mitsuba and fresh tofu skin dressed with wasabi soy sauce

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Wasabijoyu-ae -- dressing the main ingredient in wasabi soy sauce -- is a common way to enjoy either mitsuba or kumiage-yuba on its own. W...
2016-03-27

Kumiage-yuba to kani no ankakedon / fresh tofu skin and crab sauce over steamed rice

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Heavenly creamy fresh yuba meets sweet Dungeness crab! Mitsuba , with its refreshing bouquet and taste, works as a highlight as the other in...
2015-04-25

Ebi-iri tanuki donburi / shrimp and tempura pearls over steamed rice

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At our house, we call this "fake tendon ." Tempura pearls perform the wonderful trick of transforming this sober combination into...
2015-02-06

Nasu no yanagawa-fu / simmered eggplant and burdock root with egg

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Very satisfying! The creamy eggplant is a huge plus. As the eggplant is deep-fried, this is substantial enough to be served as a main dish....
2014-12-16

Hasumushi / steamed fish with grated lotus root, with light thickened sauce

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A comforting steamed fish dish for winter. Enjoy the fresh taste of in-season fish that has been sealed beneath a blanket of grated lotus r...
2014-07-03

Tamago fuwafuwa / steamed egg soufle over broth

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This simple egg dish with a very descriptive name (fluffy egg) may not look like anything special today, but it is supposed to be the oldes...
1 comment:
2014-06-12

Kinshi uri no tosazu-ae / spaghetti squash in bonito flake infused sweetened rice vinegar dressing

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One of the standard Japanese dishes featuring kinshi uri ( somen kabocha ) spaghetti squash. Adding katsuobushi bonito flakes to sweetened ...
2014-06-04

Gobo to satsumaage, shimeji no donburi / burdock root, deep-fried fishcake and shimeji mushrooms over steamed rice

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This is a reduced-sodium version of my standard gobo donburi . By desalinating satsumage fishcake and replacing part of soy sauce with ric...
2014-04-20

Asari no sakamushi / steamed clams with sake

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A very simple, very flavorful and absolute knockout clam dish. This is one of the simplest versions of steamed clams in Japanese cooking. ...
2013-09-27

Kani zosui / steamed rice with crab and egg in broth

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A gentle, savory rice dish with quickly simmered crabmeat in soy sauce flavored dashi . Egg adds extra mildness while mitsuba highlights the...
2013-09-26

Moyashi to mitsuba no ohitashi / bean sprouts and mitsuba in light broth

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Crisp and juicy moyashi is transformed into a small, refined dish by the addition of mitsuba with its clean, faintly bitter taste and aroma....
2013-09-23

Kakitamajiru, mitsuba-iri / egg flower clear soup with mitsuba

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Eggs are one of the best matches with mitsuba . This distinctive aromatic Japanese herb instantly perks up an easy clear soup with fluffy eg...
2013-08-24

Kabu no ebi-ankake / Japanese turnips with thickened prawn sauce

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A very soothing dish. Soft, juicy kabu turnips and naturally sweet prawns make a tender twosome, and the distinctive taste and aroma of mits...
2013-01-15

Ozoni / New Year's Day soup with rice cakes

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Ozoni or zoni varies by region and family. Soup ingredients reflect regional specialties. Mochi rice cakes can be grilled squares (more comm...
2012-10-20

Kobashira, shiitake, mitsuba no kakiage / mixed tempura with bay scallops, shiitake mushrooms and mitsuba

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The classic combination of kobashira bay scallops and mitsuba is stunning in tempura. Shiitake mushrooms add an earthy note and tender text...