Category Archives: Stir-Frying
Japanese Stir-Fried Rice with Curry
This Japanese curry is exceptionally easy to make, and except for the Japanese curry powder, the ingredients are easily found in grocery stores.
Japanese Stir-Fried Rice with Curry
This Japanese curry is exceptionally easy to make, and except for the Japanese curry powder, the ingredients are easily found in grocery stores.
Stir-Fried Rice with Okra
This Japanese stir-fry is one of my favorites because I enjoy the sweet smoky rich flavor of chōzume.
Years ago, during a visit to San Francisco we bought a bag of hot steamed buns with an intriguing flavor. The filling included lop cheong (la chang: 臘腸): Chinese sausage.
Stir-Fried Rice with Okra
This Japanese stir-fry is one of my favorites because I enjoy the sweet smoky rich flavor of chōzume.
Years ago, during a visit to San Francisco we bought a bag of hot steamed buns with an intriguing flavor. The filling included lop cheong (la chang: 臘腸): Chinese sausage.
Black Kikuage Yaki Udon
| two bowls of noodles hands clasped across the table hot steam drifts between
|
In winter the sky is a dull white dome, and staring out at the half-lit shadowless landscape while eating noodles, I console myself thinking that as long as there is pasta in the world, I’m okay. |
Black Kikuage Yaki Udon
| two bowls of noodles hands clasped across the table hot steam drifts between
|
In winter the sky is a dull white dome, and staring out at the half-lit shadowless landscape while eating noodles, I console myself thinking that as long as there is pasta in the world, I’m okay. |
Spaghetti Napolitan
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)]
Spaghetti Napolitan
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)]
A Stir-Fry: dry curry!
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?)
A Stir-Fry: dry curry!
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?)
Velveted Chicken and Cashews
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
Velveted Chicken and Cashews
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
Mabo Tofu Japanese Style
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
Mabo Tofu Japanese Style
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
Stir-Fried Liver and Chinese Chives 2
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
Stir-Fried Liver and Chinese Chives 2
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
Japanese Summer Stir-Fry: Natsuyasai no Mamemiso Itamame
Both Mr. Tess and I forgot that I made this recipe in May.
He said it was a very good dinner. Must have been delicious,
because I made it twice.
Perhaps adding some lovely green beans and tofu made it seem unique.
Japanese Summer Stir-Fry: Natsuyasai no Mamemiso Itamame
Both Mr. Tess and I forgot that I made this recipe in May.
He said it was a very good dinner. Must have been delicious,
because I made it twice.
Perhaps adding some lovely green beans and tofu made it seem unique.
Summer Vegetables and Miso in a Wok
This recipe is a variation of Eggplant and Miso in a Wok, which is a popular home-style summer dish in Japan. The sauce in that version is flavored with sesame oil and ginger. Here the sauce is sweet-salty and spicy—most enjoyable.
Summer Vegetables and Miso in a Wok
This recipe is a variation of Eggplant and Miso in a Wok, which is a popular home-style summer dish in Japan. The sauce in that version is flavored with sesame oil and ginger. Here the sauce is sweet-salty and spicy—most enjoyable.
Stir-Fried Hijiki Rice
This is another post using hijiki sea vegetable and brown rice. Ms. Shimbo uses a number of Western ingredients from the pantry and refrigerator: anchovy paste, parmesan cheese, and olive oil. She also suggests adding sun-dried tomatoes. The rice could be left-over and refrigerated, or make it fresh in the morning and refrigerate until dinner-time. I loved the combination of flavors in this recipe, and I’m sure you will too! I pan-fried some tilapia, blanched a bit of spinach, and cut some yellow tomatoes to make the meal more hardy.
Stir-Fried Hijiki Rice
This is another post using hijiki sea vegetable and brown rice. Ms. Shimbo uses a number of Western ingredients from the pantry and refrigerator: anchovy paste, parmesan cheese, and olive oil. She also suggests adding sun-dried tomatoes. The rice could be left-over and refrigerated, or make it fresh in the morning and refrigerate until dinner-time. I loved the combination of flavors in this recipe, and I’m sure you will too! I pan-fried some tilapia, blanched a bit of spinach, and cut some yellow tomatoes to make the meal more hardy.
Stir-Fried Chicken and Cashews, to the rescue!
Something possessed me to buy a package of nine very large boneless skinless chicken breasts—likely the fact that it cost only $1.00 more than the small package of four. Am I missing some point when it comes to logic in supermarket sale pricing?
Stir-Fried Chicken and Cashews, to the rescue!
Something possessed me to buy a package of nine very large boneless skinless chicken breasts—likely the fact that it cost only $1.00 more than the small package of four. Am I missing some point when it comes to logic in supermarket sale pricing?
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