Recipes for Tom
One day Tom will make Japanese food.
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2013-02-28
Sakura gohan / steamed rice with salted cherry blossoms
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Enjoy the soft, tangy taste and aroma of salted cherry blossoms as a harbinger of a warm, bright spring.
2 comments:
2013-02-26
A pound of fish
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The seafood counter at Uwajimaya in Seattle attracts lots of customers and people admiring the variety of fish, and I join the crowd severa...
2013-02-25
Kani to satoimo, horenso no nagaimo soosu guratan / crab, baby taro root and spinach gratin with Chinese yam sauce
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A Japanese-style gratin with Chinese yam sauce flavored with white miso and soy sauce. It is much lighter and gentler than a bechamel sauce ...
2013-02-23
Amazake no moto, amazake / amazake base & drink
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A strikingly sweet wonder drink made of rice malt. While today this opaque, white drink is more strongly associated with winter, especiall...
2013-02-22
Renkon no nanbansu-zuke / fried lotus root marinated in spicy soy sauce vinegar
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A crunchy renkon dish that is both spicy and sour. Make this a day in advance to enjoy its full flavor.
2013-02-21
Kani no iimushi / steamed sweet rice and crab with light soy-sauce flavored dashi sauce
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Dig into the sweet rice and enjoy the blended taste of crab and slightly salty gin-an sauce. A recent “wow” dish for me.
2013-02-20
Hakusai napa cabbage
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Brassica rapa var. pekinensis Also called nappa cabbage, hakusai has oblong yellowish-green leaves with white firm ends t...
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