Today I’m guest posting my recipe at Chef and Steward. Chef Lij and Kari are a husband and wife team behind their blog. Chef Lij is a sous chef at a fine-dining restaurant in a Five-Star hotel while Kari is a writer and photographer for the blog. Aren’t they the best food blogger team? They are expats currently living in Dubai, but originally from Jamaica. I hope you have some time to visit their site to see their co-effort creations on their blog. All the food looks outstanding and food photography is simply beautiful. Kari asked me to make traditional autumn food so I prepared Chawanmushi with Matsutake Mushroom for them. Please click HERE to read my post.
Update: Photos are updated in November 2013.
Today I’m sharing another recipe requested by a reader and it is Wafu Dressing. Wafu (和風) means Japanese-style. You might have a similar Japanese food term that starts with “Wa” and that is Wagyu (和牛), which means Japanese beef. In Japanese, Wa (和) means Japanese style. Washoku means Japanese meal, and in Japanese hotels you can request for Washitsu which is Japanese style rooms with tatami and traditional futon setup instead of mattress. Okay enough about Japanese lesson…
Wafu Dressing refers to a salad dressing that consists of soy sauce, rice vinegar, and vegetable oil. Every household has slightly different recipe and this is my version with grated onion to make it extra flavorful. On a side note, if you replace half of the vegetable oil with sesame oil, we call it Chuka (中華) Dressing, meaning Chinese-style dressing in the Japanese culinary world. It’s kind of funny to me that the Japanese has a “Chinese” dressing since I know from my Taiwanese husband that salad exists in the Chinese food culture but it’s not common.
There are so many kinds of Wafu Dressing choices available in Japanese supermarkets, but homemade dressing has no MSG and preservatives and the best part is you can adjust the flavor as you wish. The ingredients are very typical for Japanese cooking so I hope you will give this a try.
A couple of months ago I was requested by a reader to make Negi Miso Sauce. This particular sauce consists of mainly Tokyo negi onions and miso (Tokyo negi onion resembles a giant green onion, usually over 2 feet long). It tastes a bit salty from the miso, yet sweet at the same time for preservative purpose. The Japanese use this sauce as a dip for cucumbers and carrot sticks. Other ways to enjoy include spooning a little bit of this paste on top of rice or tofu to provide flavors, and sometime this can be used as marinade for fish and meat. I also love smothering this paste on Yaki Onigiri (Grilled Rice Ball).
[click to continue…]
It’s Columbus Day in the US and I hope you are enjoying the long holiday weekend with your family and friends. Today I’m sharing a very easy Japanese eggplant dish called Yaki Nasu (it means Grilled Eggplant in Japanese). Part of the reason for sharing this recipe is because I received a lot of requests for eggplant recipes from readers. Grilled Eggplant is a simple and traditional Japanese eggplant recipe we enjoy at home.
Does your favorite Japanese restaurant offer different types of donburi? Donburi is a very common dish served on both lunch and dinner menus in Japan. Remember I mentioned before that Japanese food is not just all about sushi? This particular recipe uses raw fish but served casually Donburi (rice bowl) style, which represents home cooking. I have a few reasons why I wanted to share today’s “recipe” even though there is actually no cooking involved and it takes less than 15 minutes to prepare if rice is cooked in advance.
Matsutake mushroom (pine mushroom) – a delicacy from Japan are highly prized by the Japanese for its distinct aromatic odor and flavor. In Japan, wild matsutake mushrooms are hard to find and the high quality ones can cost up to $1,000 per pound and the exotic ones for up to $2,000. Luckily, we are able to find them in the local Japanese supermarket for about $40 per pound (US grown). Living up to its reputation, the aroma and flavor this mushroom offer is simply amazing.
I hope everyone had a great weekend. I took a week off to update my site. Um, where’s the update you might ask? It’s our new Recipe Index. I have to give a huge credit for my husband because he did the majority of work by creating codes while I just did the tedious “cut and paste” part. Updating the recipe index with a better thumbnail for each recipe had been my #1 to-do list for a while. I wanted my Recipe Index to be more user-friendly and visually attractive so users can tell with a quick glance what the dish is (even if they don’t recognize the name). Hopefully this will help with your recipe browsing experience making it easier and more fun. I still have Recipe Index by List, Ingredient, and A-Z available in case you prefer the old version. I also modified my recipe box – I think the new version is easier to read and print out. I hope you like these new updates.
If you are not familiar with “Momofuku”, it’s a restaurant group in New York City owned by Chef David Chang. I’ve been hearing about Momofuku’s fried chicken from friends for a while so when I saw Chicken Wings with Momofuku Octo Vinaigrette recipe at A Cup of Mai back in June, I knew I wanted to try making it right away. Mai used Steamy Kitchen’s recipe, originally from Momofuku Cookbook by David Chang, so I also followed most of Steamy Kitchen’s recipe. My kids still have hard time eating chicken wings because of the bones so I made this dish with drumettes. I was going to serve this recipe as a main dish but it was so popular with my family that it ended up with just as an appetizer!
Update: Photos updated in November 2013
Today’s recipe Sesame Dressing was one of the readers’ request a while ago. Since my son loves Japanese sesame dressing, I keep making different versions. This particular dressing is actually my husband’s favorite. I wrote down the recipe so that I can make it again, but usually I keep altering the recipe to see if I can improve it. He likes this particular one because he likes the taste of vinegar in it (so yes, it may be a little sour for some of you). Some sesame dressing is too creamy (more mayonnaise) and he doesn’t like it too much. This dressing on the other hand has just enough mayonnaise to be called “sesame dressing”. I’m happy because it’s healthier version by using less mayo. You might want to add more mayo if you prefer the dressing to be more creamy.
Black cod, or sablefish, is known sometimes as “butterfish” as they are silky rich in omega-3 fats. This creamy white flesh pairs extremely well with sweet miso paste that is a tiny bit salty, and I’m pretty sure you will fall in love with this recipe. Black Cod with Miso is a popular Japanese dish served around the world and also offered in fine Japanese restaurants such as Nobu.