Classic Japanese nimono dish cooked with chicken, shitake mushrooms, lotus root, konnyaku, taro, and burdock root in a savory dashi stock.
Easy and fun cucumber wrapped sushi topped with ikura (salmon roe), hamachi (yellowtail), tuna, and amaebi (sweet shrimp).
Kakuni – Slow cooked pork belly in soy sauce glaze, serve with shiraga negi and egg on the side.
Simple tofu cooked in a kombu (seaweed) stock, serve with ginger and scallion.
Sweet and tangy Japanese cucumber salad with wakame seaweed and crab stick.
Refreshing tuna poke appetizer with avocado, lemon juice, ogo seaweed, marinated in spicy soy sauce and sprinkled with sesame seeds.
Traditional karaage recipe, aka Japanese fried chicken, golden fried to perfection with tender juicy chicken on the inside.
Crispy fried sliced lotus root chips (renkon) sprinkled with Himalayan Pink Salt and dried seaweed powder (Aonori).
Onigiri with ume (plum), okaka (bonito flake), and salted salmon. Rice review for Far West Rice short grain rice.
Sweet tangy BBQ chicken wings marinated in soy sauce, sesame oil, honey, apple, and gochujang.
Baby abalone sautéed with garlic, butter, dashi, and lemon juice.
Boiled spear squid drizzled with a sweet tart miso vinaigrette, enjoyed as izakaya style appetizer.
Barbecued giant little neck clam with soy sauce, butter, mirin, and sake. Perfect summer grilled appetizer.
Crispy golden fried chicken wing coated with savory sweet garlic soy dressing, garnish with white sesame.
Hi, I'm Nami. Thanks for stopping by Just One Cookbook. You can read little bit more about me here.
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