Okay, so this is incredibly tasty and easy to make. I make it so often that I forget what an essential part of my meals this is. Simply put, salmon shio-yaki (lit. salmon salt grilled) is a fillet of salmon with the skin liberally salted and broiled on high heat. This makes a very tender, versatile meal that keeps well for bentos or onigiri. I’m using fresh Alaskan King salmon here, but you can use any fish you want. I’ve used saba, halibut, cod, sanma, smelt… it’s all delicious. (more…)
I love taro root (satoimo), and I love finding new ways to use it. This furry, starchy tuber has a wonderful texture when simmered.
So to continue with the kinpira theme, here is a konnyaku kinpira with shiitake and sesame.
Happy Halloween! I know everybody loves the sweet, spicy, earthy kinpira gobo recipe I posted back in August, but I have another one to share with you. It is less sweet, more salty, quicker to make and perfect for the upcoming holiday season (erm, if you observe Japanese New Years [...]
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.
Okay, a really quick one! I love tsukemono (pickled things), especially fast recipes that I can throw together five minutes before bed and have delicious pickled veggies with my breakfast. Hakusai no sokuseki-zuke is just that. Slightly spicy, sweet and delicious cabbage pickles go great with steamed rice, grilled fish, [...]
Ekiben, or “Railway bento” are a particular type of bento that I really hadn’t heard of until I went to Japan the first time. Ekiben are simply bento served at train stations and on trains.
Tsukune is so awesome and simple to make. Everybody loves these things. Tsukune is, simply enough, a Japanese-style chicken meatball usually served in izakaya and yakitori restaurants. I’ve seen them (and eaten them) made in so many different ways that there doesn’t seem to be one “correct” way to do [...]
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.
Saba shioyaki time! Okay, so you’ve already learned how to make salmon shioyaki, and you’ve all learned how to clean and cut saba (mackerel), now we can combine those two techniques to make the incredibly easy and delicious dish. saba shioyaki.
Black cod kasuzuke very delicious, very popular in the U.S. and surprisingly easy to prepare. Black cod can be a bit pricey, but I assure you; it’s worth it. I had this dish for the first time at Maneki in Seattle’s International District years ago and I fell in love [...]
Not logged in