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Oishikatta 美味しかった: Hiyashi Chuuka- JPN/Chinese Summer Noodle Salad

http://oishikatta.blogspot.com/2008/09/hiyashi-chuuka-jpnchinese-summer-noodle.html

Internationally inspired food, slanted towards fresh fruits and veggies. Hiyashi Chuuka- JPN/Chinese Summer Noodle Salad. After first tasting this dish at my host family's house in Japan, I am hooked. Cold noodles, dressing, thinly sliced veggies, sliced omlette. Http:/ www.justhungry.com/2006/07/hiyashi chuuka.html. Is to cook chinese egg noodles until al-dente, then drain and rinse in cold water, drain again. Subscribe to: Post Comments (Atom). Difference between Chana Dal and Yellow Split Peas. Ani's ...

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Oishikatta 美味しかった: Shortcut Abura Age (for Inari sushi)

http://oishikatta.blogspot.com/2012/12/shortcut-abura-age-for-inari-sushi.html

Internationally inspired food, slanted towards fresh fruits and veggies. Shortcut Abura Age (for Inari sushi). Abura age are fried tofu pockets that are availalbe at Aisan/Japanese stores. They are probably the easiest introduction to tofu because of their mild flavor and they have a great chewey texture (not at all like normal block tofu). On their own, they are pretty bland. But when soaked with soy sauce or other flavor they can be quite zesty! Heat 1.5-2 cups water. Heat a wide saucepan to medium hot...

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Oishikatta 美味しかった: Japanese Food Weekend Part 4: Teriyaki Salmon

http://oishikatta.blogspot.com/2008/11/japanese-food-weekend-part-4-teriyaki.html

Internationally inspired food, slanted towards fresh fruits and veggies. Japanese Food Weekend Part 4: Teriyaki Salmon. Another homestyle Japanese favorite, this is nothing like recipes that use bottled teriyaki sauce. The real stuff is just mirin, sake, soy sauce and sugar and tastes amazing. Although this cookbook has no pictures, the recipes are dead-on. It is my go-to Bible of Japanese food. Once warm, add and heat to simmer:. 1/4 C soy sauce. I use low sodium). Plain old white sugar is perfect).

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Oishikatta 美味しかった: Tempura 天ぷら

http://oishikatta.blogspot.com/2008/11/tempura.html

Internationally inspired food, slanted towards fresh fruits and veggies. I absolutely fell in love with tempura in Japan. My favorite takes on it are tendon (tempura pieces over a rice bowl, drizzled with sweet sauce, visit TenYa in Japan. And tempura-soba (tempura with cold soba noodles and dipping sauce). After watching my host mother cook (and she is a pro! I learned the keys to great tempura:. COLD batter (sit the batter in a bowl of ice water, also use ice water for the water in the batter). Do all ...

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Oishikatta 美味しかった: Soba and Hot Broth (Kakejiru)

http://oishikatta.blogspot.com/2015/06/soba-and-hot-broth-kakejiru.html

Internationally inspired food, slanted towards fresh fruits and veggies. Soba and Hot Broth (Kakejiru). I love soba. It is quite delicious when done right. Most of the soba on the shelves is wheat flour with a sprinkle of buckwheat flour. Seek out the kinds that are 100% buckwheat flour- that's the real deal. At some point I want to figure out how to make soba noodles on my own. I served this with a salad of shredded daikon, toasted sesame seed oil and aonori flakes (or use furikake), steamed vegan gyoza.

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Oishikatta 美味しかった: Sushi Rice using "Sweet Brown" short grain rice

http://oishikatta.blogspot.com/2011/01/sushi-rice-using-sweet-brown-short.html

Internationally inspired food, slanted towards fresh fruits and veggies. Sushi Rice using "Sweet Brown" short grain rice. Surprisingly, the same method used for regular white rice can be used on short grain brown rice. This is quite tasty as is, used in inarisushi, sushi or stir fried the next day. This quantity will serve 3-4 people as a main dish or 2 people with leftovers. Soak 1.5 C short grain brown rice. In 225 C water. Small square of kombu kelp. Now fan the rice to cool it down. Chana dal on the ...

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Oishikatta 美味しかった: Abura Age & Inari Sushi

http://oishikatta.blogspot.com/2011/01/abura-age-inari-sushi.html

Internationally inspired food, slanted towards fresh fruits and veggies. Abura Age and Inari Sushi. This is one of my favorite sushi treats and is very approachable for non-seafood or non-Japanese-food people. This is also a good party appetizer as it is easy to eat with fingers! It is sold with quite a bit of oil on the outside, so stick them in hot boiling water for 30 seconds and then drain. For using as pockets with filling and inari sushi, you will need to season them by simmering in a sauce. 5 Remo...

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Oishikatta 美味しかった: Vegan Gyoza

http://oishikatta.blogspot.com/2014/01/vegan-gyoza.html

Internationally inspired food, slanted towards fresh fruits and veggies. A lot of vegan gyoza recipes use tempeh, seitan or tofu. I wanted a simple vegetable only filling. I found this recipe. And riffed on it a bit. If you have a large steamer set up in your kitchen, you could make gyoza ahead and then steam at the last minute for a party. First, cut all the veggies. Dice 1 small white onion. Or use Japanese negi or green onions). Mince 3 cloves garlic. Grate 1 TB ginger. Finely dice approx 1 C carrot.

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Oishikatta 美味しかった: Okonomiyaki

http://oishikatta.blogspot.com/2010/11/okonomiyaki.html

Internationally inspired food, slanted towards fresh fruits and veggies. This is ultimate Japanese comfort food. It would be really good with sake or beer, and I think that's why it is commonly served at Izakaya. In Tokyo, there are restaurants that specialize in Okonomiyaki (like my personal favorite, Chibo Okonomiyaki, in Ebisu). This is also good served with salad or daikon salad. Prepare the sauce ahead and cut/prep the fillings first before making the batter. Feel free to double the sauce recipe!