Currying Flavor: Karei Raisu

09Nov09

http://1tess.wordpress.com

Curry on rice is almost a national dish of Japan—many eat it at least once a week. And why not: it’s delicious, easy to make with the widely available instant curry roux, can be made with a variety of ingredients, keeps well (even improves) as leftovers, and is inexpensive. It’s a meal I am fond of.

From The New York Times, 23 October, 2008
“Indian curry came to Japan from England,” explained Hiroko Shimbo, the Japanese chef and cookbook author. “Roux of course came from France.” It was only natural that someone would put them in the same dish, she added, then paused for a moment and laughed. “It’s perfect for Americans,” she said. “It’s a very American impulse to mix.”
a recipe from Hiroko Shimbo

Pages: 1 2 3

Filed under: Asian Influenced Food, Japanese Food, One Pot Cooking, Rice, Western Influenced food   |  2 Comments
Tags: Japanese curry

Hot Pot with Nerimono: Oden

02Nov09

Autumnal weather means hot food is once again inviting. My daughter and I went shopping for ingredients to make a Japanese hot pot on the evening before she returned to California. The hot-pot dish is called “oden” in which an assortment of fish-cakes and dumplings are cooked in dashi, kombu stock, or chicken stock, with other ingredients including daikon, konyaku, and potatoes. It was great fun to see the variety of fish and seafood cakes or dumplings; we couldn’t resist buying too many because they looked so interesting.

Pages: 1 2

Filed under: Fish and Seafood, Japanese Food, Nabemono, One Pot Cooking   |  9 Comments
Tags: oden

Hiyashi-shabu no Goma Dare

22Aug09

Again I’m repeating a favorite summer recipe from the past. This meal can be prepared ahead of time. Prepare it in the morning while it is cool, and cooking is not unpleasant; or cook the beef, cut the fruit and vegetables, then chill the sauce for a dinner to host without stress. The colors of the fruits and vegetables arranged on a serving platter are stunning.

Filed under: Beef, Japanese Food, Nabemono, One Pot Cooking, Salads, Dressings, and Sauces, Vegetables   |  2 Comments
Tags: Sesame Sauce

Dumplings and Mung-Bean Noodle Hot Pot

31Mar09

Round, round, round… making meatballs is relaxation. My mind moves ’round from one topic to another, settling to meditate on an idea—how a compliment from a stranger can brighten a day. Oh, love sought is good, but given unsought, is better. A surprise is to be wondered at just because it is unexpected, and so [...]

Filed under: Harusame Mung Bean Noodles, Japanese Food, Nabemono, Noodles, One Pot Cooking, Pork   |  2 Comments
Tags: dumplings, hot-pot, Japanese Cooking

Tori-nabe: Chicken Hot Pot

12Jan09

Sharing a large pot of chicken and vegetables cooked in broth at the table is entertaining, fun, and soul-warming. —Hiroko Shimbo
And so it’s true. You might ask why I’d make a hot pot meal for only me! Good question. I’ve not been cooking much since Mr. Tess and Miss Tralita flew off after the holidays. After eating a (small) bag of chocolates for dinner one evening, I’m hungry for real food again. This meal may be best enjoyed with company, but it’s satisfying and warm. And being a soup of sorts, it’s good for a second and third meal.

Filed under: Japanese Food, Nabemono, One Pot Cooking, Tofu, chicken   |  2 Comments
Tags: hot-pot, Japanese Recipes, tori-nabe