Kinpira Miso Gobo (Burdock with Miso)
For those not familiar with gobo (or burdock), it’s one of those wonder-veggies that has loads of fiber, iron and calcium. When lightly sauteed it’s got a pleasantly fibrous crunchy texture without being stringy or tough. When cooked for longer periods of time it will get tender while retaining it’s structure. Flavor wise, gobo is [...]
Karei raisu (Japanese curry rice)
In a country where you can get everything from hamburgers to underwear out of a vending machine, it’s no surprise that home cooks have many instant options that make “cooking” a meal as simple as slice and bake cookies.
For some dishes like mapo tofu, it’s become the accepted norm to combine a packet [...]
Sukiyaki
No… I’m not going to bust out singing that Japanese pop song from the 60’s that got renamed for the US market by some culturally insensitive prick record executive. Instead you get my rendition of this ubiquitous dish that’s become synonymous with Japanese food. Not that I have anything against record execs, or even renaming [...]
Tofu stuffed squid
Over the past month I’ve seen a couple bloggers writing about stuffed squid and it got me curious. Kyoto Foodie posted about ika meshi that they picked up at Takashimaya. Then last night, Jonny at We Are Never Full posted a delightful looking Morcilla Stuffed Squid.
On the way home from work tonight, I stopped [...]
Shabu Shabu Salad
When in need of a quick simple meal I often turn to Japanese food for inspiration. While some preparation and presentations can be extremely time-consuming, at it’s core, Japanese food is about simplicity.
Shabu Shabu is typically considered a winter dish because it involves cooking paper thin slices of meat and vegetables in dashi at [...]
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