Here is a very quick and healthy chicken burger steak which we use ground chicken and tofu to make the patties. In Japan this dish is called Tofu Hambagu, however my husband pointed out that people may misunderstand it as “vegetarian” dish, so I changed the name since it contains ground chicken. If you are not a big tofu fan, you might be surprised that you won’t probably noticed the use of tofu here. It’s healthier and much more economical than just chicken only.
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Today I’m guest posting at A little bit of everything while the author Roxana is back home in Romania. She’s featuring several guest bloggers who were born outside of the US and today is my turn. You probably remember her from the guest post Vegan Green Tea Cookies she shared on Just One Cookbook. She is extraordinary talented with baking and you should definitely check out the delicious Vegan Zucchini Bread she just shared on her blog the other day.
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Chawanmushi is a Japanese egg custard appetizer which consists of ginkgo nuts, shiitake mushrooms, kamaboko (Japanese fish cake), and an egg mixture flavored with dashi, soy sauce, and mirin. The egg custard is steamed in a cup and often served as a cold or hot appetizer. There are many variation and we also put other seasonal ingredients include shrimp, fish, or veggies. I’ll be sharing a basic egg custard with chicken today.
When Tuttle Publishing asked me if I would like to review Bee Yinn Low’s first cookbook last month (Bee is the author of the popular Asian recipe website Rasa Malaysia.com), I was thrilled and accepted immediately because this was the cookbook that I was eying on to get my own copy. The best part was I didn’t have to wait until it’s officially released (September 10, 2011)!
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Japanese cooking uses thinly sliced beef and pork for many dishes. One of the most common way to utilize these thin slices of meat is to roll something with it.
Today I’m guest posting at An Italian Cooking in the Midwest while the author Paola (or Pola) is having a wonderful adventure in Southeast Asia. As the name of her blog suggests, she is an Italian who lives in the US Midwest and shares a variety of Italian dishes including ones that we’re not too familiar in America. Since I love Italian food, I am really glad to have learned a lot from visiting Paola’s blog. I think one of the links that ties Paola and I together is that we both love Japanese and Italian food.
Last Friday my blogger friend Sissi shared the recipe of Aji-no-hiraki (Japanese Salted and Grilled Horse Mackerel) on her site With A Glass. She calls it “Scary-Looking Delicacy” and when I went to see the photo on her site, I burst into laughs while most of you probably feel horrific at the sight of this least photogenic dish (in her words).
I laughed because I actually held one post in draft that I was reluctant to post for months, and that is today’s recipe. Living in the US for 15 years now, I barely see fish with head being served at a restaurant and I thought this photo might possibly cause you to lose your appetite. Sissi however provided enough courage for me to post this recipe, and I even think my picture is less scary than hers…. is it?
The fish is called Shishamo (Japanese smelt) and it’s one of Japan’s delicacies and popular appetizer. Usually it’s grilled or fried whole and served with its roe intact (komochi shishamo) in Izakaya or more traditional restaurants. We can buy Shishamo frozen at Japanese market here in the US. While growing up I didn’t like Shishamo that much at all. My mom told me I had to eat at least one fish because they are good source for calcium. Now I’m a mother of two and it’s ironic I’m trying to feed Shishamo to my kids. But guess what, my kids looooove Shishamo and they each eat 4 whole fish, and they even eat it from its head! While researching Shishamo for this post, I came across this blog and there are places in Japan that serves fresh Shishamo sushi when they are in season. My husband is already putting this on his to-do list if we visit Japan during the right time.
I know today’s recipe is not for everyone because you can’t get Shishamo. But if you live close to a Japanese supermarket and find these scary looking delicacies, please give it a try!
First of all, I want to thank all of you for your kind messages and supportive votes for CBS San Francisco’s Most Valuable Blogger award finalist (Voting is open everyday until September 9th). For those of you who had nominated my blog – it was really an amazing surprise!!! I appreciate each one of your votes and thank you so much! (Update: Just One Cookbook won this award! Thank you for your support!)
Today’s menu is not Japanese food. When I saw Deconstructed Eggplant Parmesan post at my blogger friend Kayo’s (Kay) site at My Home Cooked Meals, I immediately fell in love. I’ve never cooked Eggplant Parmesan before but I love eggplants, tomato sauce, and pasta, and her pictures made me super hungry. However, I had one problem: my husband wants meat (or any kind of seafood) with all his dinners. So what I did was to use my favorite Meat Sauce instead of tomato sauce. And guess what my husband said… he absolutely loved it! He said the combination of meat sauce and panko crusted eggplant was just perfect. The taste of crispy eggplants and cheese with the tartness of the tomato blended very well together. He even brought the leftover next day for his lunch. My kids normally don’t like eggplant but even they enjoyed extra serving of crispy eggplant on the side.
Have a wonderful weekend everyone!
This morning I received an email saying that I’ve been named as a Finalist for this year’s CBS San Francisco’s Most Valuable Blogger award in the Dining/Entertainment category!!! It was such an unexpected wonderful surprise and both my husband and I are still in shocked!
My Bay Area fans and readers of Just One Cookbook, THANK YOU SO MUCH!!! I feel really honored to be selected and I wish that I can thank each one of you in person for being part of my blog life.
The voting will end on September 9th, 2011 and if you enjoy my blog, would you please cast your vote for me? It’s just one click. You can support for me by clicking on the badge below and click on Just One Cookbook. Thank you!
This month instead of reviewing on restaurants around SF Bay Area and beyond, we decided to do a product review on a new snack called cruncha ma me. The company is based in Berkeley and we wanted to support local Bay Area companies, so here’s the review from my husband Shen.
This past weekend was the last weekend we spent together before my son goes to Kindergarten. I know it’s absurd I am thinking as if he’s going off to college, but it’s definitely strange seeing my little baby grow up so quickly. He’s starting his new school this Wednesday and he’s really excited about going to a “big boy” school.
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