Appetizers

Shumai　シウマイ

February 20, 2012
Thumbnail image for Shumai　シウマイ

Making fresh and tasty shumai at home is not difficult. Just follow these easy steps for delicious straight from the steamer Japanese shumai.

103 comments

Mom’s Shrimp Ball

February 2, 2012
Thumbnail image for Mom’s Shrimp Ball

Crunchy and flavorful deep fried shrimp ball made with black tiger prawns.

113 comments

Spinach Ohitashi (Japanese Spinach Salad with Bonito Flakes)

January 26, 2012
Thumbnail image for Spinach Ohitashi (Japanese Spinach Salad with Bonito Flakes)

Classic Japanese side dish, boiled spinach marinated in light soy and garnished with bonito flakes. Very simple and quick to prepare.

107 comments

Kinpira Gobo (Braised Carrot & Burdock Root) きんぴらごぼう

January 5, 2012
Thumbnail image for Kinpira Gobo (Braised Carrot & Burdock Root) きんぴらごぼう

Simple Japanese stir fry vegetable dish with julienned burdock root and carrot in soy sauce.

94 comments

Pearl Balls – Guest Post By Weeknite Meals

December 21, 2011
Thumbnail image for Pearl Balls – Guest Post By Weeknite Meals

Delicious steamed pork meat ball with water chestnuts covered in sweet rice, Chinese New Year food recipe.

97 comments

Chawanmushi with Shrimp えび茶碗蒸し

December 6, 2011
Thumbnail image for Chawanmushi with Shrimp えび茶碗蒸し

Silky savory steamed egg with shrimp, fish cake, shiitake mushroom, topped with sea urchin (uni) and salmon roe (ikura).

95 comments

Seared Tuna Sashimi (Aburi Toro) 炙りとろ

November 16, 2011
Thumbnail image for Seared Tuna Sashimi (Aburi Toro) 炙りとろ

Seared Otoro Tuna – Super fatty tuna belly seared with blow torch, enjoy with yuzu extract and garnish with green onion.

79 comments

Japanese Clams (Sake Steamed Clams)

November 14, 2011
Thumbnail image for Japanese Clams (Sake Steamed Clams)

(Asari no Sakamushi) Fresh manila clam steamed with julienned ginger, sake, chili pepper, and garnished with black pepper.

105 comments

Chawanmushi with Matsutake Mushroom 松茸の茶碗蒸し

October 17, 2011
Thumbnail image for Chawanmushi with Matsutake Mushroom 松茸の茶碗蒸し

Savory silky steamed eggs with matsutake “pine” mushroom (Japan’s truffle), create different textures by including shrimp and fish cake.

76 comments

Japanese Grilled Eggplant (Yaki Nasu) 焼きなす

October 10, 2011
Thumbnail image for Japanese Grilled Eggplant (Yaki Nasu) 焼きなす

Spicy grilled Japanese eggplant with citrus soy sauce and yuzu pepper. Garnish with bonito flakes and chopped green onion.

103 comments

Temari Sushi

October 3, 2011
Thumbnail image for Temari Sushi

Temari Sushi is a casual sushi that we can make at home. You don’t need sushi chef’s skill to make these cute delicious little balls of sushi. Featured on Celebration.com.

86 comments

Momofuku Fried Chicken

September 26, 2011
Thumbnail image for Momofuku Fried Chicken

As you might have guessed by now, my children loves chicken drumettes and it’s true especially for my son. Whenever I make Teba Shio (Japanese Salted Wings) or other Asian styled chicken drumettes for dinner, he always ignores his rice and eats mostly just the drumettes for the meal. This Momofuku drumettes are very simple to prepare and it’s extremely tasty. They can be served both as an appetizer or the main course.

99 comments

Eggplant with Sesame Ponzu Sauce

September 12, 2011
Thumbnail image for Eggplant with Sesame Ponzu Sauce

Ponzu sauce is very versatile, it’s probably best known as the dipping sauce for Japanese shabu shabu. It’s also popular with thinly sliced halibut or sea bream sashimi. I enjoy experimenting with ponzu sauce and found it goes really well with pan fried eggplants. Garnish with shiso to add more complexity to this delicious vegetarian recipe.

82 comments

Chawanmushi (Savory Steamed Egg Custard)

September 7, 2011
Thumbnail image for Chawanmushi (Savory Steamed Egg Custard)

One of the dish my husband kept requesting me to make since we have been dating is Chawanmushi. He said it reminded him of his happy childhood growing up in Taiwan, enjoying the warm savory egg custard bite after bite. Chawanmushi is very easy to make but try to use real dashi so the taste will be authentic.

88 comments
Page 3 of 5
1
2
3
4
5