Spaghetti Napolitan

21Nov09

http://1tess.wordpress.com

My husband doesn’t like ketchup very much. So, with J out of town, it’s my chance to make spaghetti Napolitan: spaghetti with ketchup sauce—hardly a typical Italian pasta dish. The recipe comes not from Naples but from Yokohama, Japan. Recipes include mushrooms, peppers, onions, hot dogs, tonkatsu sauce, and ketchup. Sometimes other kinds of sausages, slices of ham, or bacon are used instead of the hot dogs. Sometimes the sauce includes other vegetables such as Eggplant, D, Carrots, Broccoli, And so on.
[no dill, dates, daikon, dandelion, durian, nor dioscorea (yam)]

Filed under: Noodles, Stir-Frying, Western Influenced food   |  7 Comments
Tags: Spaghetti Napolitan

A Stir-Fry: dry curry!

11Nov09

http://1tess.wordpress.com

I kept catching a whiff of curry all morning, and I was afraid that my clothes were perfumed with the scent. I was a bit apprehensive about how strong the smell would be after heating the curry. My co-workers don’t have adventurous tastes, and mild as Japanese curry is, it does smell exotic. L. announced she brought in pumpkin cake for dessert and I realized that I didn’t smell like leftovers; it was the dessert! And no one complained about the stinky lunch. The Japanese spice mix has undertones of cinnamon and pumpkin pie spice!
(or maybe they were too polite to complain?)

Filed under: Grilling and Pan-Frying, Rice, Stir-Frying   |  Leave a Comment
Tags: Japanese curry

Velveted Chicken and Cashews

12Oct09

http://1tess.wordpress.com

Chicken stir-fried with miso sauce and cashews is another Chinese dish adapted to Japanese tastes. The technique of marinating the chicken in egg white, cornstarch, and a bit of sesame oil tenderizes the chicken and keeps it moist when it’s cooked. This is the secret Chinese restaurants use to achieve that special texture of meats [...]

Filed under: Grilling and Pan-Frying, Japanese Food, Poultry, Stir-Frying, Yakimono   |  4 Comments

Mabo Tofu Japanese Style

10Oct09

http://1tess.wordpress.com

Chinese food is popular in Japan. The seasonings are adjusted  to Japanese tastes: sweeter and less spicy.  The Chinese use oyster sauce and lots of garlic to make sauces for fish and meats. The Japanese use only rice and soy products: sake, mirin, soy sauce, and just a hint of garlic. One of the most [...]

Filed under: Asian Influenced Food, Grilling and Pan-Frying, Japanese Food, Pork, Stir-Frying, Tofu   |  10 Comments
Tags: mabo tofu

Stir-Fried Liver and Chinese Chives 2

07Oct09

http://1tess.wordpress.com

When I prepared this recipe last year it had been years, perhaps decades, since I’d eaten liver. I remembered liver as tough and flavorless, but the recipe is in the book, and my plan is to eventually cook all the recipes. My husband was out of town so I wouldn’t have been subjecting him to [...]

Filed under: Asian Influenced Food, Beef, Grilling and Pan-Frying, Japanese Food, Pork, Stir-Frying, Yakimono   |  6 Comments