Scrolling Along

05Apr09

Connect with some of the recipes I’ve made recently. At la casa tess, we have enjoyed some good food and I hope that you will enjoy reading my posts, or even cooking some of the recipes.

Filed under: Japanese Food   |  4 Comments
Tags: harusame, hijiki, kikurage, miso marinade, okonomiyaki, Ramen, senbei, shiitake, Somen, steak, tonkatsu

Seared Steak in Citrus Soy Marinade

28Jan09

To accompany the marinated mushrooms and cucumbers in spicy soy sauce, I made this interesting beef recipe from the Easy Japanese Pickling book. I’ll admit that this menu does not follow washoku tradition of using a variety of cooking methods since the meat and vegetables were all marinated, but there was indeed plenty of color: red, brown, green, white, and yellow. And there was a variety of flavors and textures.

Filed under: Beef, Grilling and Pan-Frying, Japanese Food, Noodles, Salads, Dressings, and Sauces, Udon, Western Influenced food, Yakimono   |  Leave a Comment
Tags: Japanese Cooking, Japanese Recipes, steak

Japanese Rolled Beef with Vegetables

26Jan09

The star of my welcome-home dinner was this recipe: thin sheets of beef rolled with vegetable and cooked in a flavorful sauce. It makes a very pretty presentation, and is delicious.

Filed under: Beef, Grilling and Pan-Frying, Japanese Food, Yakimono   |  Leave a Comment
Tags: Japanese Cooking Methods, Japanese Recipes, steak

Japanese Sesame Beef

30Jul08

Like ginger? Like garlic? Like sesame? Like, where’s the beef?
Here is the beef; this is the Japanese recipe for you!
You’ll like how easy this dinner is to cook.
You’ll like how satisfied your tummy is when you finish eating.
And your family or guests will like you.
Your children and their childrens’ children (your grand-children, too)
will want to be a great cook,
just like you.

Filed under: Beef, Grilling and Pan-Frying, Japanese Food, Stir-Frying, Yakimono   |  Leave a Comment
Tags: asparagus, Japanese Cooking, sesame marinade, shiitake, steak, stir-fry

Wafu Steak: Japanese-Style Beef Steak

31Mar08

Steak was on sale at my favorite store this week, so we indulged. What makes a steak Japanese? Using Kobe beef, which I cannot get here! So what else: slicing the meat into bite-sized pieces to eat with chopsticks, and serving it with ponzu dressing and grated daikon. Ms. Shimbo also has the cook marinate the beef in sake and grated daikon. She serves it with crisp fried lotus root and sweet potato—sometimes mashed sweet potato.

Filed under: Beef, Grilling and Pan-Frying, Western Influenced food, Yakimono   |  1 Comment
Tags: Japansese Cooking, steak