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.
To accompany the marinated mushrooms and cucumbers in spicy soy sauce, I made this interesting beef recipe from the Easy Japanese Pickling book. I’ll admit that this menu does not follow washoku tradition of using a variety of cooking methods since the meat and vegetables were all marinated, but there was indeed plenty of color: red, brown, green, white, and yellow. And there was a variety of flavors and textures.
Like ginger? Like garlic? Like sesame? Like, where’s the beef?
Here is the beef; this is the Japanese recipe for you!
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.
Your children and their childrens’ children (your grand-children, too)
will want to be a great cook,
just like you.
Steak was on sale at my favorite store this week, so we indulged. What makes a steak Japanese? Using Kobe beef, which I cannot get here! So what else: slicing the meat into bite-sized pieces to eat with chopsticks, and serving it with ponzu dressing and grated daikon. Ms. Shimbo also has the cook marinate the beef in sake and grated daikon. She serves it with crisp fried lotus root and sweet potato—sometimes mashed sweet potato.
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.