Connect with some of the recipes I’ve made recently. At la casa tess, we have enjoyed some good food and I hope that you will enjoy reading my posts, or even cooking some of the recipes.
When you make miso marinated steak, there is too much marinade to just throw away. I hate to waste such delicious stuff, especially when it can be used 2 or 3 times! So I made miso marinated pork loin and pan-fried it. Served with lettuce, tomatoes, and soba this meal is a unique variation of the original recipe.
Michigan has been quite cool for May so the cold loving daffodils and tulips have stayed fresh and pretty for a long time, and the sun makes me want to start summer grilling. Yakitori! Japanese food’s version of kebobs!
Kushiyaki is the general term for food grilled on a skewer: tofu, vegetables, seafood, or beef; all sorts of tasty tid-bits—I’ve even seen umeboshi stuffed with cheese! Yakitori is chicken on skewers. “Tori” refers to chicken (perhaps the general word for “bird?”). “Yaki” refers to the method of cooking: usually grilling or pan-frying (and sometimes to broil or bake).
I did manage to cook a simple and quick miso marinated broiled fish with rice and a miso soup, no nice pickles nor vegetables. The fish is refreshed as in many Japanese recipes by salting it for half an hour to draw out the excess liquid. Make the marinade while the fish is in the fridge. I forgot to get the pickled ginger out for the picture…
Miso was used in Japan to preserve fish and beef before refrigeration. According to Ms. Shimbo, Hikone (now Shiga Prefecture) during the Edo Era (1600-1868) was known for its excellent beef. To bring this top-quality beef to the Tokugawa shogunate (now Tokyo), the people of Hikone used miso as a preservative. Today, miso adds a delicious rich flavor to many foods and is popular in many Western dishes.