Five-Color Sushi

20Apr09

This is a type of scattered sushi, please click here to read about this recipe!

Scattered sushi and scattered life was the sort of evening we had. Mr. Tess was packing—involved some laundry (of course), searching for keys (oc in [my version of] textspeak), fixing the sink spray-hose thing-y which I don’t use (it has not [...]

Filed under: Fish and Seafood, Japanese Food, Rice, Sushi   |  7 Comments
Tags: Japanese Recipes

Senbei Japanese Crackers

13Mar09

I’ve had a package of mochiko (sweet rice flour) in my cupboard for months. I think I bought it to make crispy rice crackers, but the recipe in my book called for joshinko. So off I went then to buy the correct flour, and until beginning Ella’s Challenge the package has sat, neglected at the back of the shelf.

Filed under: Agemono, Deep-Frying, Grilling and Pan-Frying, Japanese Food, Snacks, Sweets, Yakimono   |  5 Comments
Tags: Japanese Recipes, rice crackers, senbai

Raccoon Miso Soup!

07Mar09

At last, I’m making raccoon soup! Don’t worry: no raccoons were harmed in this production.

Filed under: Japanese Food, Soups   |  6 Comments
Tags: Japanese Recipes, konnyaku, Shirumono

Senba-jiru: Fishermen’s Soup

15Feb09

The name of this soup literally means “onboard boat,” indicating that it was made on fishing boats. Today, however, fish is caught on large factory-size boats that spend weeks out on the open seas. The fish are caught, cleaned, and frozen right on board, making it possible to haul in big volumes at relatively low costs. This soup can be made with fish scraps (from other meals), or with cheaper fish—Ms. Shimbo specifies mackerel, but suggests salmon can be used for a less “fishy” taste.

Filed under: Fish and Seafood, Japanese Food, Soups   |  2 Comments
Tags: Japanese Recipes, salmon, Suimono

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