Simple and easy shoyu ramen with spicy chili bean paste, chicken stock, dashi stock. Top with soft boiled egg, fish cake, and homemade chashu.
Easy and hearty corn chowder made with rotisserie chicken, baby red potatoes, corn, and garnished with crispy bacon bits.
Kakiage Don - Deep fried golden vegetables with shrimp, crunchy veggie tempura with carrot, sweet potato, and gobo with homemade sauce over rice.
(Asari no Sakamushi) Fresh manila clam steamed with julienned ginger, sake, chili pepper, and garnished with black pepper.
Classic Japanese fall recipe, pan fried Teriyaki Sanma (pacific saury) dressed in homemade teriyaki sauce, with ginger, sake, mirin, and soy sauce
Warm hearty Hong Kong style Borscht soup with oxtail and stew beef, onion, celery, carrot, tomatoes, potatoes, and cabbage.
Salted Sanma (pacific saury), simple Japanese baked fish recipe with grated radish dipping sauce.
Savory silky steamed eggs with matsutake "pine" mushroom (Japan's truffle), create different textures by including shrimp and fish cake.
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.
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.
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.
Each region in Asia has their own variation of wonton. Japanese wontons tends to be a bit more blend than compared to Chinese style wontons. My kids really enjoy these wontons and they can each eat about 10. Making wonton is not as difficult as you think so give it a try!