Dress up a bouquet of colorful spring vegetables in this decadently creamy dressing that’s made without cream! The surprise ingredient is silken tofu, so not only will your loved ones be begging for second helpings of vegetables, they’ll get all the enjoyment of cream without the dairy. • Spring Vegetable Salad with Creamy Sesame DressingContinue reading “Spring Vegetable Salad with Creamy Sesame Dressing”
Category Archives: Japanese Home Cooking
Miso-Butter Potatoes
Move over, french fries! You may think that potatoes don’t sound like an authentic Japanese dish, but the stand selling hot miso-butter potatoes at all the winter festivals has a line a mile long, because they are awesome. Miso makes everything you put it in taste deeper and richer (while also secretly being good for you!)Continue reading “Miso-Butter Potatoes”
Savory Japanese Beef & Vegetables/Curry Rice
This month’s recipe delivers a leftovers transformation that might be even better than the first night! Savory Beef & Vegetable Simmer Makes 4 servings (or two servings the first night, and two the second) 4 potatoes, peeled2 carrots, peeled2 onions, peeled12 oz. (340g) flavorful beef (I use ribeye)2.5 c. (600ml) dashi (Japanese soup stock, which can beContinue reading “Savory Japanese Beef & Vegetables/Curry Rice”
Tasty Ginger Pork
This dish is fast, easy, and will make your kitchen smell delicious! Tasty Ginger Pork Serves 4 Ingredients:12 oz. (340 g) pork loin or tenderloin2 yellow onions2 T (30ml) oilSalt1 knob of fresh ginger root (about twice the size of your thumb)3/4 c. (175 ml) mirin (sweet rice wine)*3/4 c. (175 ml) sake (Japanese riceContinue reading “Tasty Ginger Pork”
Nutty Noodles
These savory noodles are deeply satisfying, even though they are made from only five ingredients. Walnuts give them a deep autumnal flavor that feels just right for the season, and although they’re a very traditional Japanese dish, everybody loves them. Best eaten at room temperature, they perfectly bridge the gap from summer into fall. •Continue reading “Nutty Noodles”
Easy Japanese lunchbox supper
It’s summertime, and the last thing you want to do is slave over a hot stove, so what kind of meal can you pull together that turns leftovers and other stuff you’ve already got in your fridge into a feast for the senses? • Easy Japanese Lunchbox Supper Ingredients: Rice (warm or cold) Snap PeasContinue reading “Easy Japanese lunchbox supper”
Mint-Cilantro Udon & Hamachi with Tomato-Ginger Sauce
Here are two recipes from this month’s book giveaway! Check back in July to see if you won this month’s drawing, but in the meantime please enjoy a delightful summertime supper of Japanese-flavored pesto noodles and seared fresh fish with a piquant tomato-ginger sauce, courtesy of chef and author Eric Gower. • Mint-Cilantro Udon withContinue reading “Mint-Cilantro Udon & Hamachi with Tomato-Ginger Sauce”
Sweet Sesame Greens
Horensō Goma-ae This magical Japanese way to serve up spinach reduces an entire day’s worth of virtuous greens to a few delicious bites that will leave your family asking if there’s more. Yes, it’s that good. (And it’s fast! Five ingredients, fifteen minutes.) Ingredients: Serves 4 8 oz. (227g) baby spinach leaves 1/4 cup (35g)Continue reading “Sweet Sesame Greens”
Spicy Japanese Eggplant
One day in Tokyo, I was at a lunch made by the women in this crazy Japanese women’s club I belong to, where each member had made one dish to contribute (and they all looked like they had been made by professional chefs and styled by photo stylists aieeee!) When I tasted the eggplant dish,Continue reading “Spicy Japanese Eggplant”
Kinako Shortbread Cookies with Salted Black Sugar Buttercream
‘Tis the season for cozy pleasures, so how about a sweet holiday treat with a delightful Japanese twist? These buttery shortbread cookies have a satisfying nutty flavor that comes from the Japanese roasted soybean flour known as kinako, and they’re topped with a sparkly crunch of turbinado sugar. Sandwich them together with Okinawan black sugar-flavoredContinue reading “Kinako Shortbread Cookies with Salted Black Sugar Buttercream”
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