Super Sauce—for a Japanese pantry
Hiroko Shimbo’s book, Hiroko’s American Kitchen, is about how to enjoy Japanese home-cooked flavors in the U.S.
Many ingredients available in Japan are not readily found in this country she has now adopted as her home. She has found many delicious different ingredients here, and has adapted them in very Japanese ways by cleverly presenting a half dozen Japaneses “pantry staple sauces” as the basis of more than 100 recipes. Each has traditional Japanese flavors, and will bring us to the childhood-memory flavors of her home.
Kosher Japanese spare ribs? Well, perhaps something like that for Seudat Mafseket, the pre-fast meal before the Yom Kippur fast. While it is not traditional to eat such a heavy meal before beginning a fast, Mr. Tess wanted some beef. And I’ve been craving 
The Farmers’ Market had lovely eggplants to remind me of this tasty grilling sauce called dengaku, made with miso, saké, mmirin, and sugar, and in this recipe, thickened with eggs. It’s a traditional Japanese grilling sauce for tofu, but one can use this grilling sauce with other vegetables, seafood, and fish. This style of grilling is very popular with home cooks. It’s easy to make, and with soup, rice, and pickles makes a filling meal.
This summer has been cool. Our garden tomatoes ripen so slowly, so late; but there are lots of tiny green fruits. We’ve had to be content with a few small bowls of these gorgeous heirloom cherry tomatoes. But the bounty is beginning…
Where did the time go? I’m writing this post in August 2013, on a cool summer afternoon not unlike the warm Thanksgiving day last November when Mr. Tess took a long sunny-morning bike ride, and Little Tess prepared a feast. It was a beautiful day, and memory makes it more perfect.
This is a basic sauce (tare) can be used all summer for grilling chicken. Yakitori is usually chicken on skewers: yaki=grilling and tori=chicken.
Tori Namban-zuke is a versatile Japanese recipe that I love!I have prepared this Japanese marinated chicken at least once per year since 2008! This recipe is easy, but allow time for the chicken to marinate over-night. It will keep in a refrigerator for up to 5 days. Make it ahead in preparation for a busy day at work, or even better, for a party. The recipe has evolved over the years. I’ve made it with chicken thighs and breasts. I’ve fried, baked, poached, or steamed the chicken. I’ve served it hot, and cold.
Spring in the garden begins with hope; planting seeds is an act of faith, anticipating a bountiful harvest to share. In May, I planted a short row of sugar snap peas in the window box outside the dining room window. The picture in my mind was of green vines shading the meals we’d share together from the hot summer sun.
Tess's Japanese Kitchen 