Ramen with Pork and Miso Sauce, Buta-Miso Ramen
page 340, 3 July 2008
There was an awe-inspiring thunderstorm: next morning leaves puddled beneath trees that survived the wind. Many trees fell, and half the town lost electric power.
Other than that, Mrs. Lincoln, how did you like the play?
This meal was delicious.
Ramen with Pork and Miso Sauce Ryokuto Harusame Sarada
page 257, 7 July 2008
I love that harusame noodles are called spring rain. It sounds so cool and refreshing.
The soy sauce dressing is light, using a pinch of hot pepper for punch and a small amount of sesame oil for flavor
Pan-Fried Squid Dumplings, Ikayaki
page 381, 8 July 2008
I was thinking about the first time I made this recipe last summer. My daughter was visiting from Spain, and we dared each other to make this for our “girls’ night in.” We don’t eat squid often in the Midwest! We surprised ourselves: these are delicious. I should make them again soon.
Chicken and Vegetable Miso Soup, Satsuma-jiru
page 223, 12 July 2008
This is a Japanese soup and sandwiches meal. It’s a very nice soup to have for lunch in winter or summer. While it’s a hot and warming soup, it cooks quickly and is easy to prepare. It’s gingery and flavorful.
Onigiri, a Japanese sandwich
page 130, 13 July 2008
When I look at this picture, I can’t help but think about a line of dancing nuns lead by a mother-superior. My onigiri skills need practice. There are so many possibilities with these rice balls: umeboshi, tsukemono, smoked salmon, salted cod roe, katsubushi, ham, avocado, even canned tuna and mayo! Onigiri can even be eaten without any filling at all!
Yuan Yaki, definition
19 July 2008
Yuan Yaki is great served as a remodeled leftover. I made a pasta salad with wilted chard from our garden, cubed fresh tomatoes, and mini-pasta bow-ties. I mixed that with a little lemon juice and olive oil. Top the salad with avocado chunks and the tuna. Serve cold or at room temperature. This salad also made a delicious lunch.
Teriyaki Sauce, Teriyaki no tare
page 77, 20 July 2008
The glossy-sauce is made by cooking mirin, sake, and shoyu until thick and shiny. Continuous basting while the food is cooking (or occasionally at the end of cooking), carmelizes the sauce into a lustrous glaze.
Helpful tip: when you want to butter corn on the cob, use a slice of bread. It will spread the butter without melting puddles all over the plate.
Sweet Simmered Beef and Onion over Rice, Gyu Donburi
page 304, 21 July 2008
You can eat donburi dishes at many casual and chain restaurants all over Japan; you can easily make donburi at home. When you want something to eat: FAST, you can’t go wrong when eating donburi!
Somen, what to do when it’s hot
page 159, 22 July 2008
Here are some puns, quotes, jests, and a nice summer salad idea. Somen can be a catch as catch can meal when you have nagashi somen!
The trick to making somen noodles is to wash them well after you drain them. But no matter how well you wash them, the don’t “keep” for a long time.
23 July 2008
Watermelon can be an elegant summer dessert—what is more tempting than frosty pink fruit shimmering in the heat. At your next sophisticated soirée, you can serve watermelon without worries about the seed-spitting, juice dripping antics disrupting the urbane atmosphere of your affair, if you make watermelon gélatine!
Basting Sauce for Yakitori, Yakitori: Tare
page 405, 26 July 2008
Kushiyaki is the general term for food grilled on a skewer. Dengaku is skewered food. Yakitori is small pieces of chicken on skewers. Yakitori serve a variety of grilled food, all called yakitori-ya. And then there are grilled yuan-yaki and teriyaki. But they have different sauces. Here you’ll learn to make a basting sauce for yakitori. Confusing? It’s all good!
Chicken Wings on Skewers, Yakitori: Tegasaki
page 409, 27 July 2008
After the sad story of a good grill gone bad, we use the bad-boy Weber to fire up some chicken wings. That yakitori basting sauce gets a workout when we have our cook out!
If you want to try it, check these recipes.
Grilled Golden Chicken Dumplings, Yakitori: Tori no Tsukune
page 410, 28 July 2008
These dumplings are really, really good.
And they are easy to make.
They will be on my list of foods to make often!
Teriyaki Fish, (Yellowtail Teriyaki) Buri no Teriyaki
page 365, 29 July 2008
This was a Japanese meal that I made after working all day, so I needed something simple with things on hand. I had recently made teriyaki sauce, and because I wanted to use it up it was my starting point. I have read that in Japan, it is more usual to give fish the teriyaki treatment; in the U.S. chicken and steak are more likely treated to a teriyaki glaze.
Japanese Sesame Beef Stir-Fry, Gyuniku Gomayaki
page 457, 30 July 2008
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.
This is a very happy meal…. Make it more often.
Broccoli Asazuke, from Easy Japanese Pickling
page 42, 30 July 2008
This is another Japanese quick pickle (tsukemono). I never would have come up with the idea of eating broccoli and apples together, but it makes a pretty combination of green, red, and white.
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