I love shiitake dashi, and I use it all the time. Dried shiitake are very flavorful and full of umami. This dashi is 100% vegetarian/vegan and very flexible.
(more…)
Eating Japan!
Homemade Japanese Recipes, Traditional To Contemporary
How to make shiitake dashi (Japanese shiitake mushroom soup stock recipe)
How to make nikujaga (Japanese simmered meat and potatoes)
Nikujaga is a simmered, sweet Japanese meat and potato stew. All my Japanese cookbooks proclaim “Men love this dish!”, but it really appeals to anyone who is a meat-and-potatoes lover.
(more…)
Asagohan nabemono (Japanese style breakfast hotpot)
Sometimes I make a nabemono, or Japanese-style hotpot, for breakfast. This is a simple, rustic nabemono that I made to use up some old cabbage and burdock root (gobo).
(more…)
Recipe for Japanese flatfish (sole)
Karei (flat fish – a type of sole) is a popular, quick-cooking whitefish that is typically seen as a Winter dish, but since it’s so light in flavor and readily available, I like to cook it year-round. Karei should be served as soon as it is cooked, and if you can get fresh sole wherever you are, so much the better. I buy the Japanese import sole, but any flat fish variety will do. (more…)
Udon with a moon
Otsukimi, or “Moon Viewing”, is a Japanese tradition where a variety of foods are prepared and consumed while enjoying the full harvest moon. The foods involved represent the shape of the full moon, such as round onigiri, mochi and udon with a “moon”, or raw egg. Udon with a moon is delicious on a chilly autumn night, the partially-cooked egg richly flavoring the udon broth while it is eaten. It is simple and elegant with a beautiful tradition attached to it, and it is also one of my favorite quick meals, so there you have it.
(more…)
Not logged in