This is a treasured recipe for dinner rolls, especially during this long fall and winter holiday season in the U.S. when sharing food means memories and love.
It was lost, though the Thanksgivings we ate it are remembered fondly. It is now found So I’m happy to share the recipe.
Do give it a try! The cardamom is a flavor from childhood so means my mummu, mum, and daughter are there sharing with me. Friends loved the rolls, and so will you!
Mapo tofu is a dish from China adapted by the Japanese to their own tastes.
It is the texture of this dish which is interesting in the mouth: the tofu is soft and the pork is chewy. It’s an odd combination that: pork and tofu, neither vegetarian nor meat centered.
In this variation of the recipe I experimented with making the meat soft and the tofu chewy.
J. and I went in search of a mysterious elixir last weekend to make perfect ramen noodles. Yes indeed, one can make ramen noodles at home with this magic potion: Koon Chun potassium carbonate! They have a lovely chewiness that holds up to the ramen broth without becoming soggy before you finish your bowl. Enjoy this recipe; I’ve been looking for a way to make ramen noodles for years!
My daughter is visiting again, and she loves tuna, so of course I had to make this unique seared tuna for her.
Snacks are often high in fat, salt, sugar, but these crackers are low in all three. And they are easy to make. It’s satisfying to cook something that people usually buy ready-made. These crackers are very crisp and have a nice sesame flavor. Seal them in an airtight container and they will keep for weeks.
Tess's Japanese Kitchen 