Miso Marinated Lamb and Stir-fried Rice

23Mar09

Mr. Tess has been working away from home, in Florida and Virginia over most of the the winter—and he finally got home last night. I planned a wonderful welcome-home dinner with miso marinated lamb chops.

Filed under: Asian Influenced Food, Grilling and Pan-Frying, Japanese Food, Stir-Frying, Western Influenced food, Yakimono   |  6 Comments
Tags: Japanese Cooking, lamb, stir-fry

Stir-Fried Rice with Black Kikurage

09Mar09

You may have noticed the new button in my right sidebar? I’m taking up the challenge from Ella at From Scratch to not shop for groceries for a week, in an effort to save money. For me it’s also an effort to save time by not going to the store. Perhaps it’s my inner “gatherer” (vs. “hunter”) that no matter how short my list, I can easily spend an hour just looking at things and imagining the possibilities for them. And perhaps my “gatherer” becomes a “hoarder” when I find a good deal on something. My freezer is so full of bargains that when I open the door, stuff falls out.

Filed under: Asian Influenced Food, Grilling and Pan-Frying, Japanese Food, Rice, Stir-Frying, Yakimono   |  3 Comments
Tags: Japanese Cooking, kikurage, stir-fry

Ramen with Stir-Fried Vegetables

10Nov08

A quick search in the freezer reminded me that I still have some home-made ramen stock. What would be better than a nice hot bowl of noodles and vegetables? The cook can use seasonal varieties of her choice, being aware of how the colors and textures will mix. I’ve noted the vegetables that were seasonal in my refrigerator. As a guide, you want 9 kinds of vegetables, about 1/2 cup each.

Filed under: Grilling and Pan-Frying, Japanese Food, Ramen, Stir-Frying, Vegetables, Yakimono   |  Leave a Comment
Tags: Japanese Cooking, Japanese Recipes, Ramen, stir-fry

Stir-Fried Chinese Chives and Liver

03Nov08

Notice that the title of this recipe starts with the chives, rather than the liver? I imagine this will not become my most popular post. Many people do not care for organ meat. But have some amenability, and this recipe will be a revelation! The liver was luscious, tender and deeply flavorful. The ginger added just the right amount of heat, the sesame oil hummed a slightly exotic but comforting note, the chives were in key with a subtle garlic tone, and the sauce carried all the flavors in perfect harmony.

Filed under: Asian Influenced Food, Beef, Japanese Food, Pork, Stir-Frying, Yakimono   |  4 Comments
Tags: Japanese Cooking, Japanese Recipes, liver, stir-fry

Stir-Fried Rice with Herbs

17Oct08

This recipe was originally posted with Miso Marinated Beef Steak, but I like it so much that it deserves its own post.

Filed under: Grilling and Pan-Frying, Japanese Food, Rice, Stir-Frying, Western Influenced food, Yakimono   |  1 Comment
Tags: Japanese Recipes, stir-fry