Marinated Pork Medallions with Melted Leeks

Have a special occasion coming up, and want to try something new that’s guaranteed to have your guests begging for seconds? These marinated pork tenderloin medallions are so deliciously tasty that they always get rave reviews, even from people who “don’t like Japanese food.” (Bonus: they’re easy to make and turn out perfect every time)Continue reading “Marinated Pork Medallions with Melted Leeks”

Chicken & Ginger Yakitori Meatballs

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) sugarContinue reading “Chicken & Ginger Yakitori Meatballs”

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 (sesameContinue reading “Sesame-Miso Hotpot”

The Ninth Attachment Cocktail/Mocktail

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. For one cocktail: 1/4 c. (60 ml) Apple-Ginger Sour Mixer (recipe below) 1/4 c. (60 ml) still or sparklingContinue reading “The Ninth Attachment Cocktail/Mocktail”

Japanese Summer Rice Bowl

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 vinegar 2 T. (34g) white miso 1 T. (15ml) water 1 knob ginger, grated 3 T. (45g) sesame tahini (orContinue reading Japanese Summer Rice Bowl

Okinawan Brown Sugar Dessert Sauce

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 to make Okinawan Brown Sugar Sauce—a very Japanese delight that can top anything from ice cream to that traditional Japanese summertimeContinue reading “Okinawan Brown Sugar Dessert Sauce”

Sweet & Salty Miso Sauce

Sweet & Salty Miso Sauce 6 Japanese eggplants (or one big European one) Salt Oil for searing Toasted sesame seeds, for garnish For Dengaku Sauce: 1/4 c. (68g) white miso, or 2 T. (34g) white miso mixed with 2 T. (34g) red miso* 2 T. (30ml) mirin (sweet rice wine) 2 T. (30ml) sake 2Continue 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 TangyContinue reading Japanese Chicken Salad with Tangy Soy-Lemon Dressing

Yakitori Chicken Mini-Burgers

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, not the firm sponge-y kind) 2 cups (120g) panko (or regular breadcrumbs) 1 medium yellow onion, chopped fine 2 eggs 1 cube chicken consommé ½ t (3g) salt ½ tContinue 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 youContinue reading Creamy Sesame Noodles