Recipes for Tom
One day Tom will make Japanese food.
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2013-03-28
Hikozuri / bamboo shoot saute with sweetened miso
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A regional specialty of Kumamoto in southern Japan. A small amount of ground sesame seed is the secret ingredient in the miso sauce. ...
2013-03-27
Biitsu no amazuzuke / beet marinated in sweetened rice vinegar
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Slightly sweet, a bit sour … crunchy-crispy fresh beets!
2013-03-26
Niratama misoshiru / miso soup with garlic chives and egg
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A quick and tasty miso soup with the distinctive flavor of nira and the soft taste of egg.
2013-03-25
Yamu to harapenyo no itamemono / yam and jalapeno pepper saute with oyster sauce
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A bit sweet and slightly spicy. Yam and oyster sauce contribute to the sweetness, while sauteed jalapeño pepper adds a softly spicy tingle. ...
2013-03-24
Tom Cooks 10: Kaki furai (panko deep-fried oysters)
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Our fridge is usually filled with fresh ingredients, and those that stay good longer sometimes get neglected. A jar of oysters had been si...
2013-03-22
Tsuruna no sujoyu-ae / New Zealand spinach in vinegar soy sauce
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A quick dish of succulent New Zealand spinach with a spicy tobanjan twist. The vinegar in the dressing makes this a refreshing companion for...
2013-03-20
Takenoko to sakura ebi no itamemono / bamboo shoot saute with sakura ebi dried shrimp
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Thinly sliced bamboo shoot is pleasantly light in texture, while sakura ebi provide a toasty note. An easy little side dish.
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