Break-Fast: Pasta in a Sour Bath

30Sep09

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To break the Yom Kippur fast, I wanted to make something light, flavorful, and easy to eat and cook. Last year I made kreplach before the fast, and I considered making them this year to break the fast, but I didn’t want to spend the day preparing food in front of my husband, who was [...]

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Filed under: Eggs, Miscellaneous, Non Japanese Food, Noodles   |  3 Comments

Youvarlakia Avgolemono: a Greek meatball soup

20Sep09

http://1tess.wordpress.comWhen I was thinking about what to make for Rosh Hashanah, I looked back to what I did last year—traditions make the holidays. Hmm… does twice makes a tradition? This soup is so good, one should really make it more than once a year.
An irrelevant side-note: did you notice the word avgolemono ends in ‘mono‘ just as many of the Japanese cooking techniques I have on this blog (see my side-bar): agemono, yakimono, nabemono, mushimono, tsukemono, gohanmono! Synchronicity!

Filed under: Beef, Eggs, Miscellaneous, Non Japanese Food, Shiromono, Soups   |  7 Comments
Tags: avgolemono, Greek food, meatballs

Chawan Mushi (a mushroom variation)

24Aug09

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In Japan, chawan mushi is a very popular savory custard. There are even special cups with lids for preparing and serving the dish. The traditional recipe is made with dashi, eggs, and chicken, shrimp, and mushrooms plus seasonal ingredients like gingko nuts, mitsuba, yuzu citron, kinome, or lily buds. This recipe is a variation of [...]

Filed under: Eggs, Japanese Food, Mushimono, Soups, Steaming, Suimono   |  1 Comment
Tags: chawan-mushi, Japanese Cooking

Tori Zosui: Rice Consommé with Chicken

13Feb09

Rice congee is rice porridge eaten in many Asian countries where rice is the major grain. It was a poor man’s dish meant to make a little rice go a long way by adding liquid and vegetables, though in many cultures it has become a comfort food. There are three variations in Japan: okayu (お粥), ojiya (おじや), and zosui (雑炊). For zosui the rice is washed to remove the surface starch before adding it to the broth, resulting in a clean and light texture. Zosui is traditionally bland, made with dashi, rice, some vegetables, and sometimes tofu, or a little chicken or seafood. In this recipe, black pepper, Layu, mitsuba, and chopped peanuts are condiments.

Filed under: Eggs, Japanese Food, Rice, Soups, chicken   |  Leave a Comment
Tags: Japanese Recipes, okayu, Zosui

Chawan-mushi: Japanese Egg Custard

30Oct08

Chawan-mushi is a savory custard—”food steamed in a cup.” Though the egg sets completely in steaming, the added ingredients make the dish a little soupy, and it’s often served in place of soup. It’s so popular in Japan that there are special cups with lids just for serving this dish. It’s also a dish eaten with both chopsticks and a spoon. You can add anything to the custard base which compliments its delicate flavor: chicken breast, scallops, shrimp, mushrooms, spinach, ginkgo nuts, chestnuts, small strips of lemon rind, parboiled carrot slices, bamboo shoots, kamaboko, or even udon. I thought lobster might be nice!

Filed under: Eggs, Japanese Food, Mushimono, Soups, Steaming, chicken   |  4 Comments
Tags: chawan-mushi, Japanese Cooking, Japanese Recipes