Hayashi rice (ハヤシライス) is a popular Western-syle dish in Japan. It is made with thinly sliced meat (usually beef), onions, and button mushrooms, simmered in a thick red wine, tomato, and demi-glace sauce. The sauce is served atop or alongside steamed, buttered rice.
I bought a package of Hayashi Rice Sauce Mix, imported from Japan by S&B. Very convenient? I don’t know!
It would without doubt be a delicious dish made from scratch. Links to posts I’ve written related to this topic.
Looking for an appetizer? This Japanese recipe is sure to be a hit!
These Japanese Western-Style stuffed peppers are filled with a mixture of beef and pork plus onions, almost like Japanese hambaagu or dumplings or meatballs, encased in a pretty shell. Served with rice, they make a satisfying meal.
Chicken and chestnuts simmered in a salty sweet satisfying sauce is a favorite meal at this time of year, enjoyable for dinner guests—even folks who are not familiar with Japanese food). While a French fricassée of chicken might include olive oil, butter, garlic, herbs, and chicken stock or even some white wine, this Japanese recipe is both familiar and exotic with the flavors of saké, sweet mirin and caramelized sugar, soy sauce, and black pepper.
It’s a savory party in your mouth!
Cabbage does not bring to mind Japanese cuisine! But home cooks have a repertoire of recipes to take advantage of the humble inexpensive tender-sweet cabbages which come to market in autumn and winter. These meals are homely and comforting, warm and rich, and as you can see: they are not necessarily beautiful to the eye. Don’t be deceived. One cannot “judge a book by its cover.”
The “thousand leaves” (mille-feuille in French) in this casserole are layered horizontally with a pork stuffing. The casserole in my previous post involved layering the cabbage leaves vertically. The flavor of this version is also very different from the other. Enjoy!
Yesterday, under a sunny sky with golden ginkgo leaves raining down on me, I gathered yet another bucket of ginkgo nuts. Yes, we have several hundred. It must be my squirrel genes! Thanksgiving is coming up so I have been thinking about appetizers to bring to holiday dinners. Hostess gifts! Crackers are good: they can be served immediately or saved to enjoy later. I thought of cheese crackers with ginkgo nuts and found a few recipes which inspired me to try a version of my own.
Biting into a warm garden tomato, fingers smelling of the vine, lips slurping to catch all of the sweet ripe freshness, is the essence of summer. The scent of summer has always been basil—even in mid-winter when the herb comes from half a world away, I can close my eyes, sniff a leaf and experience summer again.
This is a de-luscious way to cook a steak:
marinated with miso.
It’s a recipe I make regularly because it’s also easy to prepare.
This post also has a picture of Mikey with his new lion-cut,
and Checkov’s gun.
So shiso. It’s been growing well in the messy little vegetable garden here at the new house.
So, this year, yes, I won’t be trying to save it for some special occasion.
Unlike my mother, who saved her silverware for a special occasion which never came. I don’t recall ever eating with those special forks, knives, and spoons!
No, I won’t save this crop of shiso for my “second husband.” We will eat and enjoy the moment now…
Corn cream is comfort food in Japan, bringing memories of mom and happy meals at home. Mr. Tess was out of town when I made this soup last summer, so this was his first taste of the Japanese childhood treat. This version is a little bit grown-up because I used real crab rather than chicken or surimi. Something satisfying, sophisticated, and simple for lunch, dinner, or even guests.
Honey and pepper, sweet and spice, sparks the traditional combination of soy and sesame in a marinade for chicken. As inspiring as the flavors of this dish are, it also proves to be a recipe which allows for much diversity. It’s an easy recipe, and what a good thing that turned out to be: life does not happen according to plan.
Sometimes it turns out better than one could expect…
After making okonomiyaki, the cabbage stuffed Japanese pancake, I became curious about other Japanese pancakes. I’ve made pajeon, a Korean version on okonomiyaki made with nira or Chinese chives. I’ve since learned that it is very popular in Japan where it is called chijimi. On the sweet side are doriyaki, the popular Japanese sweet pancake-sandwich filled with sweet bean jam. Then I considered crepes, the delicate French pancakes with the lacy edges. I thought about the historic influence of Japan and Europe upon each other…
So why would there not be such a thing as Japanese crepes?