Recipes for Tom
One day Tom will make Japanese food.
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2012-02-29
Ishikari-nabe / Ishikari hot pot with salmon, tofu and vegetables
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A specialty nabe hot pot from the Ishikari region in Hokkaido. Along with salmon, produce for which Hokkaido is famous -- potatoes, onions a...
2012-02-28
Shimofuri “frosting” for quick-boil sealing
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Shimofuri literally means "frosting," and is a technique to seal in umami , or savory taste. Shimofuri is often used for fish and ...
Shungiku garland chrysanthemum
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Glebionis coronaria An edible chrysanthemum with a distinctive taste and aroma. This cold-season vegetable is a common in...
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2012-02-27
Arugura to mizuna no namuru / namul salad with arugula and mizuna
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A combination of nutty arugula and slightly spicy mizuna , boosted by sesame oil and garlic.
2012-02-25
Ebi to yurine-iri ganmodoki / deep-fried tofu patties with prawns and lily bulbs
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Prawns and lily bulbs boost the flavor and texture of ganmodoki .
2012-02-24
Yurine / bai he / dried lily bulbs
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Lily bulbs are used in soup, steamed dishes, sautes and deep-fries, and are also a key ingredient in traditional confectioneries. Fr...
2012-02-23
Daikon no kawa no kinpira / kinpira saute of daikon radish skin
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A tasty, crispy dish of daikon skin, which gets mildly sweet when sauteed. When I get very fresh daikon , I peel the skin a little thick (4-...
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