Of Work, a Test, and Onions

03Sep08

I did a recipe test, so could not publish the recipe. But here’s a fun, easy, and pretty to decorate your favorite dishes with curly green onion brushes.

Filed under: Asian Influenced Food, Japanese Food, Non Japanese Food, Vegetables   |  6 Comments
Tags: cooking tips

Teriyaki Chicken-Asparagus Roll

04Aug08

This teriyaki chicken recipe is so good I made it twice in a row! By mostly ignoring the teriyaki sauce as it cooks, it becomes honey thick, and has a delicious caramelized complexity. The chicken-roll is sliced to reveal its pretty green center.

Filed under: Grilling and Pan-Frying, Japanese Food, Yakimono, chicken   |  4 Comments
Tags: asparagus, cooking tips, Japanese Cooking, teriyaki

Gingery Japanese Pork

30Jun08

Japanese food as a sandwich filling? This recipe will surprise you!

Filed under: Grilling and Pan-Frying, Japanese Food, Pork, Yakimono   |  4 Comments
Tags: cooking tips, ginger, Japanese Recipes, peppers

Last Night of Passover: Japanese Cooking

28Apr08

I don’t think that soy sauce is Kosher for Passover.
Most Japanese recipes wouldn’t work—rice (maybe if you think Sephardic), soy sauce and miso (fermented, so probably not), wakame (must be soaked)…
Because I’ve had some recent success with deep-frying, a recipe I made last summer came to mind; it was a pretty dish with chicken cubes, some coated with crushed peanuts and some with black sesame seeds. Because I didn’t make my usual almond macaroons this season, I decided to blanch and chop amonds to coat the chicken. And for the sauce, why not use some of the Patek’s Hot Mango Chutney that I used to make the Japanese chicken curry, and brighten the flavor with some fresh mangos. Let the spiciness take the place of the saltiness of soy sauce.

Filed under: Agemono, Deep-Frying, Non Japanese Food, chicken   |  2 Comments
Tags: cooking tips

Recipe Test 3, Nikujaga

29Mar08

Filed under: Beef, Nimono, Simmering, Soups, Western Influenced food   |  5 Comments
Tags: cooking tips, nikujaga, yoshoku