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2012-03-31

Lunch, March 30, 2012

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I have been trying to make a good nagaimo Chinese yam dumpling soup for some time, and I wanted to try it with less potato starch for a soft...
2012-03-30

Ebi to abogado no wasabi sarada / prawn and avocado salad with wasabi dressing

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Prawns, avocado, wasabi and soy sauce go together wonderfully well. Serve with salad greens to add a fresh note to the rich taste.
2012-03-29

Chirashizushi / sushi with assorted ingredients and julienned egg crepe

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In my hometown, chirashizushi features root vegetables cooked in broth, unlike the chirashizushi topped with raw, marinated or cooked seafo...
2012-03-27

Zukkiini no namuru / zucchini namul saute or salad

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Another simple namul with zucchini. Saute for a richer taste or simply mix with sesame oil for a fresh taste.
2012-03-26

Nira no champuruu / Okinawan-style stir-fry with tofu and garlic chives

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Nira garlic chives go very well with eggs. The combination becomes substantial when sauteed with firm tofu, making this dish a great match w...
2012-03-24

Sakana no tochimushi / steamed fish with douchi black beans

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A quick steamed fish with a very Chinese flavor from green onions, ginger and douchi black beans. Currently one of my favorite fish dishes. ...
2012-03-23

Age-renkon dango no amakarani / deep-fried lotus root nuggets in salty-sweet sauce

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Grated lotus root is almost chewy, and totally different from the crunchy, crispy texture when it is cut or sliced. This recipe is originall...