Mentaiko Spaghetti: wafuu supagetti

30Oct09

http://1tess.wordpress.com

Some time in the ’70s people began to experiment with Japanese flavors. Essentially, things that are usually eaten with white rice were mixed into or put on top of spaghetti. Until recently, wafuu pasuta or wafuu supagetti was unknown in the West, and not seen on menus of Japanese restaurants frequented by tourists. I read in many blogs that it’s popular in homes and small cafés (kissaten) and as Japanese food has become popular in the U.S. we can now enjoy some very interesting flavor combinations.

Filed under: Fish and Seafood, Japanese Food, Noodles, Western Influenced food   |  4 Comments
Tags: mentaiko, yoshoku

Teriyaki Baaga: Soy-Glazed Beef Burger

26Jul09

http://1tess.wordpress.com

These burgers are wonderful! And I almost didn’t try them! Who wouldn’t like a burger seasoned with miso and onion, glazed with soy sauce. You will love these Japanese-style “American” burgers. Guaranteed!

Filed under: Beef, Grilling and Pan-Frying, Japanese Food, Western Influenced food, Yakimono   |  5 Comments
Tags: yoshoku

Hiroko’s Mom’s and Sister’s Beef Tongue Stew

29Apr09

Back in February, I posted about making a Japanese-style veal-tongue stew. One day, I was browsing Ms. Shimbo’s blog and she mentioned her mother’s beef tongue stew. Of course I had to ask!
I haven’t been doing my usual quota of blog surfing lately, but last week Ms. Shimbo posted a recipe from her mother and sister! I’m looking forward to preparing the recipe soon. And of course I very much thank Ms. Shimbo (and her mother and sister) for this recipe and for their efforts.

Filed under: Beef, Japanese Food, Nimono, Simmering   |  Leave a Comment
Tags: beef tongue, Hiroko Shimbo, yoshoku

Hito Kuchi Tonkatsu: Bite-Sized Pork Cutlets

16Mar09

This dish is a decorative version of tonkatsu, deep-fried pork cutlet. Tonkatsu (ton=pig, and katsu=cutlet) is a poplular dish that came to Japan through the Dutch influence in the late nineteenth century. Tonkatsu is so popular in Japan that there are even restaurants that serve only tonkatsu and similar items such as kushikatsu (bite-sized fried bits of pork and other things on a skewer).

Filed under: Deep-Frying, Japanese Food, Pork, Western Influenced food   |  2 Comments
Tags: agemono, Japanese Cooking, yoshoku

Chikin Raisu: Stir-Fried Rice and Chicken

27Aug08

When I told Mr. Tess that we’d be eating “chikin raisu” he was skeptical. This Japanese dish is made with leftover rice, chicken, and ketchup. Chikin raisu was introduced to Japan at the turn of the 20th century, and though it is a meal without a long tradition, it is “comfort food” which appeals to children of all ages. And you know what? It was really nice, and tasty, and comforting.

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