Vegetables, Tofu & Eggs

Fried Lotus Root with Pork

July 4, 2011
Thumbnail image for Fried Lotus Root with Pork

Lotus root is an unusual Asian vegetable you don’t usually see served in many US restaurants. In Japan, it’s often simmered and served as “nimono”. Here’s my favorite recipe for lotus root, ground pork sandwiched between two slices of fried lotus roots. It’s actually quite delicious, give it a try!

86 comments

Agedashi Tofu

June 13, 2011
Thumbnail image for Agedashi Tofu

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

Spring Rolls with Sesame Ponzu Vinaigrette

June 3, 2011
Thumbnail image for Spring Rolls with Sesame Ponzu Vinaigrette

I know I probably say “this recipe is my husband and my favorite recipe” quite a bit, but this spring roll is really one of our favorites. It very quick to prepare since only pork belly has to be cooked. The soft rice paper wrapped around fresh veggie and crunchy pork belly dipped in a citrus soy sauce… it’s just perfect.

157 comments

Green Bean Shiraae

May 11, 2011
Thumbnail image for Green Bean Shiraae

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

Korokke (Potato & Meat Croquette) コロッケ

April 27, 2011
Thumbnail image for Korokke (Potato & Meat Croquette) コロッケ

Korokke (Japanese Croquette) is by far my favorite food that my mom makes. Every time I go back to my home in Japan, or when my mom visits us, I always request her to cook Korokke for me. My mom makes her Korokke without recipes so this is my original recipe that I have developed over the past years, learning from both my mom’s method and adjusting the taste and texture to my preference. The Japanese usually enjoy Korokke with Tonkatsu sauce but the Taiwanese use ketchup. Try both and let me know what’s your preference.

137 comments

Napa Cabbage Gyoza

April 18, 2011
Thumbnail image for Napa Cabbage Gyoza

I always love to challenge myself to make better Gyoza by experimenting with different ingredients and seasonings. What’s fun about Gyoza is that you can be creative with its filling. You can wrap any ingredients you like in the Gyoza skin and create your own invention. For the Gyoza recipe today, I added napa cabbage which is not a typical Gyoza ingredient. For this particular recipe you don’t need to dip gyoza in any sauce because it has enough seasonings and taste.

62 comments

Tonjiru

April 13, 2011
Thumbnail image for Tonjiru

Tonjiru is the perfect miso soup to enjoy on a cold and rainy day. The thick broth with pork belly and vegetable warms you up right away at that first sip. Try the Tonjiru recipe and show your friends a new kind of miso soup.

42 comments

Soboro Don (Ground Chicken Bowl) 三色そぼろ丼

April 11, 2011
Thumbnail image for Soboro Don (Ground Chicken Bowl) 三色そぼろ丼

Ground chicken sauteed with soy sauce, mirin, sake, complemented with eggs and green peas over rice. Classic Yakitori restaurant dish.

68 comments

Potato-Leek Gratin

April 1, 2011
Thumbnail image for Potato-Leek Gratin

I LOVE gratin dish. It’s one of my favorites since childhood. As I was wondering what to do with the leftover leek from last week, my fellow blogger Shannon from Living with Umami told me she was going to cook Potato-Leek Gratin. Shannon made the gratin and shared the recipe on her blog. On the same night I also cooked her yummy gratin! It was so good! If you enjoy the recipe please let Shannon know as well.

52 comments

Spinach Gomaae (Spinach with Sesame Sauce)

March 30, 2011
Thumbnail image for Spinach Gomaae (Spinach with Sesame Sauce)

Update: Pictures updated in August 2012. Goma means sesame seed in Japanese and goma-ae are dishes prepared with sesame seasoning.  We usually mix this ground sesame seasoning with spinach or green beans.  This is one of the most common Japanese side dishes, or we call it Osouzai (お惣菜) in Japanese, and you often find them included in [...]

57 comments

Agedashi Tofu

March 28, 2011
Thumbnail image for Agedashi Tofu

Agedashi tofu is usually deep-fried tofu served in dashi-based soup and topped with finely chopped green onion, ginger, grated daikon, and katsuobushi. I’ve decided to experiment with it by coating the tofu in a teriyaki sauce. My husband absolutely loved the dish and I have a feeling we’ll be seeing this more often on our dinner table.

52 comments

Miso Soup

March 3, 2011
Thumbnail image for Miso Soup

Simple and savory tofu miso soup made with dashi stock, wakame (Japanese seaweed), and tofu.

30 comments

Okonomiyaki

March 2, 2011
Thumbnail image for Okonomiyaki

Okonomiyaki (aka Japanese pizza) is a Japanese pancake dish including a variety of ingredients and usually associated with Osaka and Hiroshima areas (West) of Japan. Okonomi means “what you like” and Yaki means “grilled.” Regardless of the region and style, the main ingredients is always cabbage. This particular recipe is from my friend who’s originally from Hiroshima.

25 comments

Oyakodon (Chicken and Egg Bowl) 親子丼

February 4, 2011
Thumbnail image for Oyakodon (Chicken and Egg Bowl) 親子丼

The literal translation of Oyakodon (Chicken and egg over rice) means “parent-and-child rice bowl.” The typical ingredients include chicken (as in parent), egg (as in child), and onions. The ingredients are simmered together in a sauce then served on top of a large bowl of rice. It’s a very common Donburi dish and served at most traditional Japanese “diners.”

45 comments
Page 3 of 4
1
2
3
4