Category Archives: Beef
Oxtail Soup 곰탕 (テールスープ)
Oxtail soup is the broth of the gods! It’s deeply robustly beefy delicious.
Shopping so often in the little Korean grocery store means that I see many foods which are unfamiliar. Though it leads me to a neighboring cuisine, I can’t help but be curious. I rarely see the tails of cattle for sale anywhere else! Imagine my surprise when I saw some lovely fresh oxtails in my regular grocery store. I grabbed a couple of packages and hurried home to find my Korean cookbook.
Oxtail Soup 곰탕 (テールスープ)
Oxtail soup is the broth of the gods! It’s deeply robustly beefy delicious.
Shopping so often in the little Korean grocery store means that I see many foods which are unfamiliar. Though it leads me to a neighboring cuisine, I can’t help but be curious. I rarely see the tails of cattle for sale anywhere else! Imagine my surprise when I saw some lovely fresh oxtails in my regular grocery store. I grabbed a couple of packages and hurried home to find my Korean cookbook.
Chicken Sandwiches, Fruit, and Soups
A hearth is the heart of a home, but in last Saturday’s storm, the wood was wet and too (two) tired people were not able achieve much warmth in the new house. Even so, the house is becoming a home with some home-made food.
Chicken Sandwiches, Fruit, and Soups
A hearth is the heart of a home, but in last Saturday’s storm, the wood was wet and too (two) tired people were not able achieve much warmth in the new house. Even so, the house is becoming a home with some home-made food.
Udon with Hambagu Sauce
Not one to let a good hambagu languish in the fridge, nor one to eat the same meal day after day, I added a bit more beef stock to the pan, mashed the pattie to thicken the sauce, and boiled up some udon for a quick supper after work. Though it was made from leftovers, it was good enough to fool myself!
Oh, no recipe. Just a short trip into memory. A little sad, a little happy…
Udon with Hambagu Sauce
Not one to let a good hambagu languish in the fridge, nor one to eat the same meal day after day, I added a bit more beef stock to the pan, mashed the pattie to thicken the sauce, and boiled up some udon for a quick supper after work. Though it was made from leftovers, it was good enough to fool myself!
Oh, no recipe. Just a short trip into memory. A little sad, a little happy…
Sometimes You Just Want a Hambagu!
If you shop when you’re hungry, then you’ll come home with a surprise. My plan was to cook a new dish from Hiroko Shimbo’s book (The Japanese Kitchen): pork belly braised with daikon, then simmered in a flavorful sauce involving hours and hours of cooking time. As I looked at the displays of fruits, vegetables, fish, and meats many quick and simple possibilities lured me toward one of the fastest meals I could cook. Japanese-style hamburgers are delicious!
Sometimes You Just Want a Hambagu!
If you shop when you’re hungry, then you’ll come home with a surprise. My plan was to cook a new dish from Hiroko Shimbo’s book (The Japanese Kitchen): pork belly braised with daikon, then simmered in a flavorful sauce involving hours and hours of cooking time. As I looked at the displays of fruits, vegetables, fish, and meats many quick and simple possibilities lured me toward one of the fastest meals I could cook. Japanese-style hamburgers are delicious!
Japanese Creamy Sesame Sauce
Shabu shabu is a party on a plate. In winter, sharing a hot pot with friends is an entertaining dinner. This version of shabu shabu is like eating a bouquet of summer: cool with colorful fruit and vegetables. Prepare it in the morning before the kitchen is hot. You can bring it to a potluck party, or serve it as an amuse gueule. The sauce with crudité makes a nice change from the usual sour cream-type of dip
Japanese Creamy Sesame Sauce
Shabu shabu is a party on a plate. In winter, sharing a hot pot with friends is an entertaining dinner. This version of shabu shabu is like eating a bouquet of summer: cool with colorful fruit and vegetables. Prepare it in the morning before the kitchen is hot. You can bring it to a potluck party, or serve it as an amuse gueule. The sauce with crudité makes a nice change from the usual sour cream-type of dip
Japanese Family Recipe: Tongue Stew
That made me curious because I’d made my version recently, so I commented that I’d be interested in the recipe.
She called her mother, who hadn’t made it for a long time. Hiroko’s mother and her sister collaborated to take make this delicious stew. You will find their recipe and notes they made in preparing the meal on her blog.
Japanese Family Recipe: Tongue Stew
That made me curious because I’d made my version recently, so I commented that I’d be interested in the recipe.
She called her mother, who hadn’t made it for a long time. Hiroko’s mother and her sister collaborated to take make this delicious stew. You will find their recipe and notes they made in preparing the meal on her blog.
Pasties: food in dough, food in memories
http://1tess.wordpress.com Past-Tees are wrapped in Pays-Tree! Pasties are wrapped in Pastry. ha! That should tell you about how to pronounce the name of the meal I’m talking about. My father grew up in the U.P. in Iron County, Michigan. He
Pasties: food in dough, food in memories
http://1tess.wordpress.com Past-Tees are wrapped in Pays-Tree! Pasties are wrapped in Pastry. ha! That should tell you about how to pronounce the name of the meal I’m talking about. My father grew up in the U.P. in Iron County, Michigan. He
Japanese Pan-Fried Beef with Vegetables
It’s a poor sort of memory that only works backwards.—Lewis Carroll
Cooking is low on my list of concerns. Yet we must eat, and even find pleasure in doing so. This recipe is certainly easy to prepare and enjoyable to eat. That is the best recommendation I can make.
Japanese Pan-Fried Beef with Vegetables
It’s a poor sort of memory that only works backwards.—Lewis Carroll
Cooking is low on my list of concerns. Yet we must eat, and even find pleasure in doing so. This recipe is certainly easy to prepare and enjoyable to eat. That is the best recommendation I can make.
Curry Udon
 |
What’s not to like! Udon and Curry Two of my favorite foods come together in one dish. |
Curry Udon
|
What’s not to like! Udon and Curry Two of my favorite foods come together in one dish. |
Hambaagu: Japanese-Style Hamburgers
Japanese hamburger steak is a quintessential 洋食 yoshuko dish.
Yoshoku recipes were developed during the Meiji period. The Emperor lifted the ban on red meat for commoners, and promoted Western cuisine, in hopes that the Japanese would become as large and strong as Westerners.
(examples of Japanese Western-style dishes)
Hambaagu: Japanese-Style Hamburgers
Japanese hamburger steak is a quintessential 洋食 yoshuko dish.
Yoshoku recipes were developed during the Meiji period. The Emperor lifted the ban on red meat for commoners, and promoted Western cuisine, in hopes that the Japanese would become as large and strong as Westerners.
(examples of Japanese Western-style dishes)
Veal Soup ~ Chikuzen-Style
I’d encourage my readers to give taro a try! I made Chikuzen-ni in July, and we were so impressed by the way the taro added a lovely smoothness and slight thickening to the soup that J. was inspired to make a beef stew in August. The other day I saw some veal shoulder chops on sale, and it occurred to me that I could make the Japanese recipe but substitute the veal for the traditional chicken. Veal Soup ~ Chikuzen-Style
I’d encourage my readers to give taro a try! I made Chikuzen-ni in July, and we were so impressed by the way the taro added a lovely smoothness and slight thickening to the soup that J. was inspired to make a beef stew in August. The other day I saw some veal shoulder chops on sale, and it occurred to me that I could make the Japanese recipe but substitute the veal for the traditional chicken. 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
Recent Comments