Simmered Spinach and Fried Tofu

30Jan09

Greens! Mr. Tess loves greens and I’ve not been cooking them lately. This home-style Japanese recipe is a fine way to prepare a hearty healthy green side dish. Ms. Shimbo suggests using mustard greens rather than the more common spinach, and it certainly provides more flavor and texture. I think rainbow colored chard would be interesting to try as well.

Filed under: Japanese Food, Nimono, Simmering, Tofu, Vegetables   |  Leave a Comment
Tags: abura-age, atsuage, Japanese Recipes, spinach

Simmered Cabbage and Abura-Age

07Feb08

The Abura-Age in this recipe is outstanding—a very meaty texture without pretending to be meat! It’s a very nice contrast with the smooth sweetness of the cabbage.

Filed under: Harusame Mung Bean Noodles, Japanese Food, Nimono, Noodles, Simmering, Tofu, Vegetables   |  Leave a Comment
Tags: abura-age, chinese cabbage, harusame, Japanese Cooking

Hearty Hot Udon

20Dec07

While I was making the dashi, I noticed how good it smelled when I added the katsuobushi (bonito flakes). It was the last of the package and I brought it over to Mr. Tess to smell the deliciousness still in the empty bag. He said it smelled fishy like the ocean. Funny, but to me it smelled smoky and rich and fresh. Dashi is a wonderful stock: in less than an hour, you can have a whole gallon of this magical stuff. It freezes well so you can have it always on hand.

Filed under: Japanese Food, Noodles, Poultry, Tofu, Udon, chicken   |  3 Comments
Tags: abura-age