Autumn/Fall

Potato-Leek Gratin

April 1, 2011

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

Potato & Leek Soup

March 23, 2011

I was inspired to make the leek and potato soup after browsing on Foodbuzz and found one I really liked. Unfortunately while I was browsing I had accidentally closed the window and I lost the recipe page. After spending some time to look for the recipe, I gave up and decided to experiment on my own. Luckily my entire family all enjoyed it, let me know what you think.

15 comments

Sukiyaki

March 14, 2011

My mom is from Kansai area so even though I grew up in Kanto, we typically eat Sukiyaki Kansai style at home. Kansai style sukiyaki cooks the beef first then the rest of the ingredients as well as the broth is added. By cooking the beef on the cast iron pot, it caramelizes the meat and provides an extra dimension to the taste. Don’t buy the ready made Sukiyaki sauce from supermarket since they tend to be too salty. Try making your own sukiyaki broth today.

22 comments

Meat Doria

February 25, 2011

There is something irresistible about the smell of burnt cheese from the oven. One of my favorite open baked cheese dish is Meat Doria. What is Doria? In Japan we call rice gratins “Doria.” Doria consists of sauteed ingredients in either white sauce or tomato sauce poured over cooked rice and then baked in oven or oven toaster.

19 comments

Taiwanese Hot Pot and Homemade Meatballs

February 18, 2011

My husband introduced me to the wonderful taste of Taiwanese Satay sauce after we got married. Japanese hotpot is usually cooked in a flavored broth and the food is enjoyed as is. Taiwanese hotpot is different because not only is it cooked in a flavored broth, the food is also dipped into the hotpot dipping sauce after cooking to enjoy. The taste is pretty amazing blending in the perfect amount of spice mixed in with sesame oil, soy sauce, and vinegar. If you enjoy Thai and other Southeast Asian food, you’ll probably love the dipping sauce just like me.

2 comments

White Stew

February 16, 2011

Stew/Curry type of rice dish are very popular in Japan. These dish are usually very easy to prepare and can serve a large party of people. White stew makes great comfort food and you can always freeze the leftover for another rainy day. If you’ve tried white stew before without tuna, try it again with tuna next time.

10 comments

Napa Cabbage Cream Penne

January 30, 2011

I believe different types of dish has the power to change how people feel. When it’s hot and sunny outside, the cool crisp salad tastes extra refreshing. Personally, whenever the weather is cold and raining I always crave some comfort food. This easy to prepare cream penne pasta will quickly warm you up. It’s easy and simple but it tastes goooood! My kids had seconds or thirds and they both said “Hmmmm it’s yummy!!” Think bacon, pasta, cabbage, and cheese broiled in the oil.

6 comments

Homemade Chashu Ramen

January 26, 2011

I feel today’s recipe should get a lot of attention. Japanese love Ramen but I learned from my Taiwanese American husband and his friends that the Chinese love ramen even more! In most Japanese supermarkets you can buy an assortment of fresh ramen noodles with prepped soup base in the refrigerated section. The typical flavors available are shio (salt), shoyu (soy sauce), tonkotsu (pork stock), and miso. The different ramen flavors originated from different parts of Japan. Shoyu is from Kanto (Tokyo) area, tonkotsu from Kyushu in the south, and shio and miso are from Hokkaido in the north.

It may not be as perfect as your favorite ramen shop noodles, but homemade Chashu ramen is relatively easy and tastes pretty good!

10 comments

Sweet Onion Takikomi Gohan

January 21, 2011

Takikomi Gohan is a Japanese rice dish seasoned mainly with soy sauce. We have different kinds of mixed rice depending on seasons, and we put chestnuts, bamboo shoots, Matsutake (very expensive mushrooms), and so on. My kids love rice, so I like to mix different kinds of vegetable in it, and sometimes meat. Instead of having a bowl of white rice, we eat Takikomi Gohan along with main dish.

2 comments