Korokke (コロッケ) is a popular Japanese deep fried dish with potato as its main ingredients. Potato and ground beef is perhaps the most popular incarnation of korokke. Other variations include tuna korokke, vegetables korokke, and kabocha korokke just to name a few. Korokke is so common that you can buy this freshly made in almost […]
Ozoni (お雑煮) is Japanese soup with mochi rice cakes. This soup is traditionally prepared as part of osechi or Japanese New Year dishes. There is no de facto recipe for ozoni since most household will have their own recipe as to what should be included in the soup. The zo (雑) means miscellaneous, so you are […]
Umani (旨煮) is a Japanese simmered dish, think of it as a stew, of meat and root vegetables in dashi, sake, mirin, and soy sauce. The rule for an umani is pretty simple, choose your meat, this can be chicken, beef, or pork, and add as many vegetables as you like. Since umani is popular […]
Today is Christmas Eve, people. And before I forget, let me wish you all a very happy holiday. I hope you all get to spend some quality time with loved ones. And for those taking a trip this holiday, stay safe and stay warm. I am sure most of you are looking forward to sit […]
When the temperature dips, I love busying myself in the kitchen because: (1) baking is easy, mostly prep work, and the rest, I can sit back and relax with a cup of hot coffee while the oven does its thing, and (2) since I am using the oven, the temperature in the house will definitely […]
Hambaagu (ハンバーグ) is Japanese interpretation of Salisbury steak. Unlike the original Salisbury steak though, hambaagu is made with a combination of beef and pork. A 50:50 ratio is easy to remember and will definitely work and is what I usually use, though some prefers a ratio of 60% beef to 40% pork and even 70% […]
I love pound cakes, they are so easy to make and always make a good choice for an afternoon tea 🙂 And if, like me, you happen to be both a pound cake and a matcha lover, you really need to give this recipe a try.
Sumashi-jiru (すまし汁) is a Japanese clear soup, as opposed to miso-shiru(みそ汁) which of course is cloudy due to the addition of miso paste into the soup. Sumashi-jiru is very easy to prepare, and since the soup is very simple, it is best if real dashi stock is used instead of using bouillon. For daily consumption, […]
Nitsuke (煮つけ) is a Japanese cooking technique to infuse food with soy sauce and sugar. If you are okay with eating whole fish – I know that most Westerners are not used to seeing a whole fish with eyes and tails presented as dinner item – then go ahead and use 4 whole rock fishes […]
Amazu-zuke (甘酢漬け) is a Japanese technique of pickling fresh vegetables in sugar and rice vinegar. The most well known example of an amazu-zuke is gari, or pickled ginger, the ever present companion to sushi. In my opinion, radish, daikon, and turnip are also good when pickled with this technique.
Tempura (てんぷら) is a Japanese dish made from deep frying seafood and vegetables in batter. Shrimp is probably the most iconic of the tempura ingredients, but you can also use other seafood like squid, scallop, and fish fillet. For vegetables, my favorite ingredients are kabocha and sweet potato, although fresh shiitake mushroom, bell pepper, shisho leaf, […]
Nimono (煮物) is a basic Japanese cooking technique in which the ingredients are simmered in soup stock – typically dashi – and further seasoned with soy sauce, sake, and mirin. You will want to use the heaviest bottom pot/pan you own to prepare a nimono so the heat will spread much more evenly. An otoshibuta […]
A tataki is a quick seared dishes served with a dipping sauce, and often considered as a sashimi dish. Since it is a quick seared, try to cook the beef to rare or medium rare. Even if you are squeamish with eating rare steak, please don’t cook the beef anymore than medium.
Kenchin jiru (けんちん汁) is a Japanese soup that evolves from the Buddhist tradition with a strict rule to observe vegetarian in their diet. The original soup stock is made with konbu kelp and soy sauce, and the main ingredients are crumbled tofu and vegetables. It has since been widely adopted in Japanese households and the […]
This is a good way to enjoy a good cut of beef like sirloin or tenderloin. The beef is thinly sliced and only lightly blanched, so it should remain tender and juicy. To get an even and neat slices of beef, it is easier if the beef is placed in the freezer first so it […]
Yu doufu (Japanese: 湯豆腐) is a Kyoto dish celebrating the refine taste of tofu. This is a very simple and I think elegant dish, and more importantly, easy to prepare at home. Though at a glance this dish looks like a vegetarian dish, be aware that the dipping sauce is made with dashi, hence it […]
Kakitama Jiru (かきたま汁) is the Japanese version of egg drop soup. The ingredients list to make this soup is really short: egg, dashi, soy sauce, ginger, potato starch (片栗粉), and some greens like chopped scallions, or if you have access to it, trefoil (三つ葉). I have been hunting down trefoil for a while in the […]
Dashi is the basis of Japanese cooking. It is very easy and super quick to whip up a batch at home as long as you can find the requisite ingredients, which consist only of konbu kelp, bonito flakes, and water. Of course, these ingredients can be quite pricey, but it really makes the dishes (especially soup […]