Stir-Fry on an Electric Stove?

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Can I make stir-fried Chicken, Cashews, and Miso on an electric stove?
Stir-frying requires high heat!
Yes!
I was disappointed to see an electric stove in our new house. This stainless steel stove has a black glass top, a “warm and serve” zone, two large expandable burners, and two small ones. It has a regular oven which can be set to “convection,” a “vari broil” broiler, and is “self-cleaning.” Plus it even has a “warm and serve” drawer. So, yes, it is a nice piece of equipment.
Turns out, I can’t really complain! It’s nothing like my mother’s 1960′s electric stove.

Chukasoba with Stir Fried Flowers and Scallops

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Japanese food is supposed to be a feast for the eye, but my skill at fruit and vegetable carving is limited. I saw a YouTube video about how to cut beautiful cupped flowers which looked easy. I had the fattest carrots I could find (from the video, Japanese carrots look very thick) and some slender zucchini for my victims. Peel the carrot, then mark 5 lines down its length. Make two cuts for each petal to remove a ‘v’ shaped shred. The idea is that you want a flower shape on each end. OK. Trim one end like a blunt pencil. Cut, or shave around all five petals, and continue to a sixth. Remove your first flower.
Well, I’m not putting the video up: this is not something to try at home! You notice my flowers are flat—a homey touch, those irregularities.

Spaghetti Napolitan

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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!

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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?)

Mabo Tofu Japanese Style

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mapo-tofu_8482Chinese 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.

This recipe is composed from several recipes for Japanese-style mabo tofu. I haven’t tried Chinese mabo tofu, but this version was spicy enough for me! I’d say that mabo tofu is like American chili: everyone has a favorite interpretation—there are no mabo tofu police standing by to determine if your recipe is authentic or not!