All over Japan, these absolutely delicious chicken meatballs are a must-try at yakitori restaurants. Skewered and slathered in a tangy sauce, they never fail to be a crowd pleaser! Makes 40 small meatballs (They freeze really well if you seal them into a container after boiling) 1 lb. (500g) ground chicken 2 t. (8g) sugarContinueContinue reading “Chicken & Ginger Yakitori Meatballs”
Tag Archives: Japanese Home Cooking
Sesame-Miso Hotpot
Serves 2* For the broth: 3 c. (700ml) dashi (Japanese smoked bonito soup stock, which can be made with boiling water and instant Hon-Dashi* granules) ¼ c. (32g) miso (I mix half white miso, half red miso) 2 T. (30ml) mirin (Japanese sweet rice wine for cooking) 1 T. (15ml) tahini or Japanese nerigoma (sesameContinueContinue reading “Sesame-Miso Hotpot”
The Ninth Attachment Cocktail/Mocktail
I hope you’ll laugh when you start reading The Last Tea Bowl Thief and understand what the name means! These cocktails/mocktails are built around a surprise ingredient. It’s a traditional Japanese taste that’s becoming all the rage at modern Tokyo bars: fruit-infused vinegar. These apple-ginger sours are sophisticated and satisfying, with or without the alcohol.ContinueContinue reading “The Ninth Attachment Cocktail/Mocktail”
Japanese Summer Rice Bowl
This rice bowl features Poached Salmon with Spicy Miso, Chilled Snow Peas with Soy-Lemon Dressing, and Peppery Marinated Mushrooms This delicious topping is rich in umami goodness, and can be used on fish, chicken, cold veggies and salads with equally tasty success! Spicy Miso Topping 2 T. (30ml) soy sauce 3 T. (45ml) rice vinegarContinueContinue reading “Japanese Summer Rice Bowl“
Okinawan Brown Sugar Dessert Sauce
Vanilla ice cream topped with Okinawan brown sugar syrup and roasted soybean flour is a favorite summer treat in Japan Dessert is the hardest thing to decide on for a Japanese meal, because most Japanese “desserts” are pretty disappointing, especially when compared to (duh) chocolate. Which is why I’m delighted to show you how toContinueContinue reading “Okinawan Brown Sugar Dessert Sauce”
Sweet & Salty Miso Sauce
Dengaku Sauce is one of those tasty toppings that makes even people who “don’t like Japanese food” beg for seconds. Everything from eggplant to slices of pork tenderloin to skewers of grilled chicken will disappear in record time if slathered in Dengaku. Sweet & Salty Miso Sauce 6 Japanese eggplants (or one big European one)ContinueContinue reading “Sweet & Salty Miso Sauce”
Japanese Chicken Salad with Tangy Soy-Lemon Dressing
Summer is heating up in Japan, and this salad is the perfect way to avoid slaving over a hot stove! It tastes fresh and summer-y, satisfying enough to be a light meal in itself, or as a side with rice and grilled meat. It’s a great way to use leftover rotisserie chicken, and the TangyContinueContinue reading “Japanese Chicken Salad with Tangy Soy-Lemon Dressing“
Yakitori Chicken Mini-Burgers
This is a little less than half a recipe. I usually freeze half of them, then throw together a batch of sauce on another night for an easy five-minute dinner Serves 8 (if one serving size is 5 mini-burgers) Chicken Mini-Burgers 12 oz (340g) ground chicken 12 oz (340g) silken tofu (the soft, custard-y kind,ContinueContinue reading “Yakitori Chicken Mini-Burgers“
Creamy Sesame Noodles
You’ll never guess how healthy these sesame noodles are, because they’re decadently creamy…without the cream. Creamy Sesame Noodles Ingredients: 3.5 oz. (100 g) dried Japanese soba (buckwheat) noodles or regular pasta 2 T. (about two) sliced green onions Toasted sesame seeds, for garnish Diced cooked chicken (optional, but it makes a satisfying lunch if youContinueContinue reading “Creamy Sesame Noodles“
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