Nothing looked prettier on ice at the fish counter than some pale pink and silver trout fillets to accompany the new potatoes and really ripe tomato from the farmers’ market. The green beans were so fresh they really did snap!
This post outlines how to “salt-grill” fish, and how to prepare green vegetables so they retain their bright color. Both are valuable techniques to add you your cooking repertoire.
This recipe is an interesting variation of the classic combination of umeboshi and shiso with chicken. By adding sauteed onions to a paste made with umeboshi and shiso, the flavor becomes richer, a little like a French sauce, yet clearly retaining its Japanese character. This chicken is roasted in the oven so it’s easy to prepare, but tastes as if you spent hours in the kitchen.
Vacation: Fourth of July!! Grilling, and pool, and family party time! mmmmm…: chicken breast rolls filled with umeboshi and shiso. Sounds very exotic, but everyone loves this recipe.
Many thanks to my brother and sister-in-law for inviting us to their beautiful home in Missouri. They had to put in a few appearances at work, we prepared food for dinner. My brother has a “secret” grilling technique for indirect heat on a Weber kettle grill: perfect for this recipe. He covers the charcoal with a cheap pizza pan punched with holes so the heat of the grill is tempered.
I made fish tacos: not Japanese food, but I’m sure they would love them!
In this post, I discuss how to choose a ripe avocado, a convenient way to use oysters, using panko crumbs to make a fine crisp coat for the seafood, the joys of cilantro and corn tortillas…
Scallops are fast food!
These sweet, succulent, toothsome tidbits smelling of the ocean are too delicious to eat only on special occasions.
Scallops are fast food. If you cook them too long they will become rubbery and inedible.
Bay scallops must be very fast. Smaller bay scallops are usually quickly cooked in a fast stir-fry, or in a sauce for pasta, or in a soup.
This recipe is unusual in that the little scallops are skewered, sauced, and broiled.
The scallops are fine served at room temperature so would make a nice appetizer or snack with drinks.
When I was 12, I read an article in one of my mother’s “women’s magazines” about grilled bananas. We lived in a big old house with two fireplaces where we would often toast marshmallows over the glowing embers. Roasted bananas appealed to my desire for the exotic beyond the isolated UP. My mom was skeptical while I was persistent. She finally agreed to the experiment if the bananas were wrapped in greased tinfoil and placed in the embers. She wisely prevented me from poking a banana on a marshmallow stick—the result was a gooey mash of burnt banana and margarine…
Itadakimasu! (ee-tah-dah-kee-mahss) I humbly receive / Gochisousama deshita! (Goch-sou-sah-mah-desh-tah) thank you for the meal.
I love fried chicken, but deep frying is scary. I was inspired by a Japanese recipe which makes a nice crisp crunchy baked chicken. In the original recipe, bite-sized chunks of chicken breast are dredged in potato starch (katakuriko), and allowed to rest so the starch adheres. Then the chicken is dipped in egg white, then coated with black sesame seeds or crushed peanuts.
Nuts get snacked on so they are not a pantry staple, but breadcrumbs are. Panko and potato starch make lovey crispy chicken baked safely in the oven.
This Japanese Chinese-style recipe features Chinese chives and lovely tender calf’s liver which melts in your mouth with a salty-sweet gingery sauce.
The pretty green chives are sometimes called nira grass or garlic chives, and its Latin name, Allium tuberosum, means it is part of the onion family. It is a perennial plant which grows into clumps of flat straight leaves. Clusters of tiny white flowers appear at the end of summer on round stalks which rise above the clump. The flowers last well into autumn, providing a bright display in garden when many flowers are well past their prime.
What’s better than chilli in winter? Japanese-style Szechuan Shrimp in Chili sauce!
Ahhhh…
Though the winter here has not been especially chilly, a nice spicy dinner is most welcome!
This recipe can be made quickly, and with only a little planning, it’s a pantry meal. We often have shrimp in the freezer, and the main seasonings are ginger, garlic, and toban jan.
Looking for an appetizer? This Japanese recipe is sure to be a hit!
These Japanese Western-Style stuffed peppers are filled with a mixture of beef and pork plus onions, almost like Japanese hambaagu or dumplings or meatballs, encased in a pretty shell. Served with rice, they make a satisfying meal.
The first time I made this Japanese crab meat omelette, Mr. Tess said it tasted just like egg foo young! Wikipedia notes that creative Chinese cooks in the U.S. invented egg foo young in the 1930′s. (see this note.) Eggs are beaten together with minced ham, crab, or chicken, then fried and served with a chicken stock-soy sauce gravy thickened with cornstarch. Since the 1950′s kanitama-don is a popular dish in Chinese restaurants in Japan. It’s a fine example of a well-traveled yoshoku (multi-cultural!) recipe: a recipe sort-of-from China, to the U.S. and then to Japan.
Yesterday, under a sunny sky with golden ginkgo leaves raining down on me, I gathered yet another bucket of ginkgo nuts. Yes, we have several hundred. It must be my squirrel genes! Thanksgiving is coming up so I have been thinking about appetizers to bring to holiday dinners. Hostess gifts! Crackers are good: they can be served immediately or saved to enjoy later. I thought of cheese crackers with ginkgo nuts and found a few recipes which inspired me to try a version of my own.
Tess's Japanese Kitchen 