Kani no karee-itame / poo pad pong karee / crab curry saute

A very flavorful Thai dish that reflects Chinese and Indian influences. It used to be one of my favorite dishes in Bangkok.

Tom cooks 11. Sakana to yasai, kinoko no hoiruyaki, miso-fumi (grilled fish, vegetables and mushrooms in foil, miso flavor)

Tom doesn't really measure ingredients. That’s fine, as long as his eyeballing method is close to what it should be.
But a big chunk of red miso in a small prep bowl was obviously too much when only 2 tsp was needed.
“You said 2 tbsp!” Tom said.

Nope. Look at the recipe again, it says 2 tsp. I think I should ask him to prepare a red miso soup one day … then he would have a better sense of balance between the amount and the taste.
I was glad that I came down to the kitchen to check on him.

Toriniku to piinattsu no togarashi-itame / gong bao ji ding / kung pao chicken

A popular Chinese dish originally from Sichuan. Here is a colorful, sauteed version for home kitchens. Make sure to marinate chicken long enough for maximum flavor, and toast peanuts well prior to use for a nice crunch.

Kani-dashi no tofu no misoshiru / crab-shell stock miso soup with tofu

Crab shells make a flavorful broth. A simple combination of soft tofu and green onion tastes so good with it.

Sakana to takenoko no paeriya / paella with fish and bamboo shoot

Fish, bamboo shoot and asparagus are grilled for an extra toasty note -- a great springtime paella!

Tsuruna to enoki no karashijoyu-ae / New Zealand spinach and enoki mushrooms in Japanese mustard soy sauce dressing

One of Tom's favorite tsuruna dishes. The nostril-clearing punch of karashi mustard goes really well with the clingy texture and taste of New Zealand spinach.

Tamago sando / egg salad sandwiches

One of the common sandwiches I grew up with.  The filling: hard-boiled eggs separated into yolks and egg whites; yolks are mashed and mixed with mayonnaise; egg whites are finely chopped and mixed in with yolks. For maximum flavor, the amount of mayonnaise used is quite high. Shiokoji tamago hard-boiled eggs marinated in salted rice malt eliminate the mayo and still give a rich taste.