Side Dishes

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

January 5, 2012
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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
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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
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Silky savory steamed egg with shrimp, fish cake, shiitake mushroom, topped with sea urchin (uni) and salmon roe (ikura).

95 comments

Chawanmushi with Matsutake Mushroom 松茸の茶碗蒸し

October 17, 2011
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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
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Spicy grilled Japanese eggplant with citrus soy sauce and yuzu pepper. Garnish with bonito flakes and chopped green onion.

103 comments

Matsutake Gohan (Wild Pine Mushroom Rice)

October 5, 2011
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Holding the warm rice bowl between your hands and smelling matsutake gohan is one of the simple luxury the Japanese enjoys during fall. Fresh matsutake mushroom are available now so enjoy them before the season is over.

76 comments

Kabocha Pork Stir Fry

September 19, 2011
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It’s the beginning of fall and various pumpkin recipes are starting to appear on websites and magazine. It made me think of sharing this easy and quick Kobocha recipe today. Kabocha is sometimes referred to as Japanese pumpkin or Kabocha squash in the US. It’s a very nutritious vegetable with a very sweet flavor, even sweeter than butternut squash and it is rich in beta carotene. I used Korean seasoning called Gochujuang (hot pepper paste) for flavoring this dish.

57 comments

Winner of CBS SF Most Valuable Blogger Awards and Broiled Salmon & Salmon Onigiri (Rice Ball)

September 16, 2011
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Making broiled salmon is much easier than most people think, simply pre-heat toaster oven to 400 degrees and bake it for 25-30 min. Our family signature sauce with broiled salmon is yuzu soy sauce. The citrus soy taste blends perfectly with fatty salmon and white rice. With the leftover salmon, I usually make salmon onigiri and enjoy them the next day with my children for lunch.

92 comments

Chawanmushi (Savory Steamed Egg Custard)

September 7, 2011
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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

Japanese Tofu (Hiyayakko) 冷奴

August 17, 2011
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During Japan’s hot warm summer, it’s always nice to enjoy cold food such as zaru soba and cold tofu. The delicate taste of chilled tofu mixed with bonito flake and a splash of soy sauce seems to cool off the summer heat, even just a bit.

63 comments

Brussels Sprouts with Bacon and Thyme

August 1, 2011
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I am a strong believer that veggies are important in our diet. I try to make my kids to eat as many vegetables as possible but it’s not easy. My kids really enjoy this Brussels sprout recipe (most likely because there is bacon) so hopefully your family will enjoy it as well.

70 comments

Octopus Salad (Tako Su)

June 22, 2011
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Tako Su (octopus salad) is a common appetizer served in Izakaya (Japanese tapas) style restaurants. The sweet vinegar taste wakes up the taste buds and readies your stomach for a night of delicious food.

66 comments

Agedashi Tofu

June 13, 2011
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Agedashi tofu literally translate to deep fried tofu inside dashi broth. I previously shared agedashi tofu recipe but it was served with teriyaki sauce. Here’s the traditional agedashi recipe and it’s very simple to make. Enjoy!

89 comments

Green Bean Shiraae

May 11, 2011
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It’s been a while since I posted a side dish so I want to share a popular green bean recipe. Side dishes (Osouzai, お惣菜) are predominately vegetables. As I had mentioned in my previous posts, typical Japanese meal consists of a bowl of rice, a bowl of miso soup, the main dish, and 1-2 side dishes. A popular way to prepare side dish is Shiraae, mixing lightly-cooked vegetables with crumbled tofu, miso, and sesame seeds. Spinach and green beans are commonly used for Shira-ae dish.

63 comments
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