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2013-12-29

Koebi to tofu no mabo harusame / mapo bean vermicelli with bay shrimp and tofu (milder version)

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This is a reduced-sodium version of the original koebi to tofu no mabo harusame recipe of October 2011. By cutting back on soy sauce, part...
2013-12-22

Ainame no dyukuseru-yaki / grilled ling cod with duxelles

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Tasty mushroom sauce adds amazing aroma and depth to a simple fish dish. This is a very easy fish dish that looks pretty impressive at the ...
2013-12-21

Dyukuseru / duxelles / minced mushroom saute

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Sauteed mushrooms with their concentrated flavor are handy as a filling for rolled meat dishes and a topping for grilled fish as well as an...
2013-12-20

Tom cooks 14. Kyabetsu to age no misoshiru (miso soup with cabbage and thin deep-fried tofu)

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A long time ago when my friend got sick, her husband made her miso soup. His effort to comfort her really did touch her heart, she said. But...
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2013-12-18

Kani to mibuna no mazegohan / steamed rice with crab and mibuna mustard greens

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A common winter-season duo of crab and mibuna mustard greens is mixed in steamed rice. The hidden flavor of a piece of kombu kelp and sake ...
2013-12-17

Lunch bento, December 5, 2013

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Tom likes to hike even in below-freezing temperatures. He usually makes a sandwich or grabs one at a store, but a warm lunch must be nice on...
2013-12-09

Fu champuruu / Okinawan-style stir-fry with wheat gluten cakes

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Fu wheat gluten cakes come alive in champuruu , a common Okinawan stir-fry dish. Fu is soaked in egg before frying, making this dish very f...