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Dotmoll's Daikon PatchThe Plan - three ways to prepare each common food in Japan. The Reality - what we ate, what grew, what might have happened if only...
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The Plan - three ways to prepare each common food in Japan. The Reality - what we ate, what grew, what might have happened if only...
http://daikonpatch.blogspot.com/
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Dotmoll's Daikon Patch | daikonpatch.blogspot.com Reviews
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The Plan - three ways to prepare each common food in Japan. The Reality - what we ate, what grew, what might have happened if only...
daikonpatch.blogspot.com
Dotmoll's Daikon Patch: October 2009
http://daikonpatch.blogspot.com/2009_10_01_archive.html
The Plan - three ways to prepare each common food in Japan. The Reality - what we ate, what grew, what might have happened if only. Tuesday, October 06, 2009. Shoyu-jiru (Soup with Shoyu base). Shoyu-jiru is a northern thing. I've been comparing different versions, and decided that I prefer a straight shoyu broth, with no sake or mirin. Since this is a clear soup, it's surprisingly colorful and cheery. No tricks, just simmer away! 2 T shoyu (taste before serving, you may prefer a little more). Grilled mo...
Dotmoll's Daikon Patch: December 2005
http://daikonpatch.blogspot.com/2005_12_01_archive.html
The Plan - three ways to prepare each common food in Japan. The Reality - what we ate, what grew, what might have happened if only. Wednesday, December 21, 2005. Granny Suehiro's Apple with Fluffy Dumplings. I got this out of a "Kyo no Ryori" magazine about 10 years ago, and make it every winter. You can make the same recipe as an upside-down cake too - Put the raw apple on the bottom, pour over the batter, and bake 20-25 mins at 180deg. C. But for dumplings. 2 thin slices lemon. 2 tsp baking powder.
Dotmoll's Daikon Patch: August 2009
http://daikonpatch.blogspot.com/2009_08_01_archive.html
The Plan - three ways to prepare each common food in Japan. The Reality - what we ate, what grew, what might have happened if only. Tuesday, August 18, 2009. Must be about time I posted to my blog. This comes from Masako Sato's "Watashi no Hozon-shoku Note", a book that preserves a whole era, not just a few foods. I made it again recently, and it's so simple to make and tastes so fresh that I wondered why I'd forgotten about it. Make the following dressing and allow to cool. Heat until the garlic sizzles:.
Dotmoll's Daikon Patch: Chicken Simmered in Vinegar & Soy
http://daikonpatch.blogspot.com/2012/03/chicken-simmered-in-vinegar-soy.html
The Plan - three ways to prepare each common food in Japan. The Reality - what we ate, what grew, what might have happened if only. Thursday, March 08, 2012. Chicken Simmered in Vinegar and Soy. I think this may be based on a Filipino adobo. Serves 4 as a main or about 10-20 as an appetizer/bento dish. This is good warm, but also great cold - the lack of oil means that it is not greasy, and the vinegar cooks to a slight but uncloying sweetness. 1 star anise if you want a more Chinese flavor.
Dotmoll's Daikon Patch: Gyoza with Nira and Cabbage
http://daikonpatch.blogspot.com/2012/08/gyoza-with-nira-and-cabbage.html
The Plan - three ways to prepare each common food in Japan. The Reality - what we ate, what grew, what might have happened if only. Tuesday, August 07, 2012. Gyoza with Nira and Cabbage. This is how I make mine. It’s easily enough for 60 small to medium sized gyoza. Allow 10-12 per person, more for teenagers. Freeze any left over filling, or make tiny meatballs and drop into simmering water for a quick Korean style soup with wakame and negi, sesame seeds. 300 g ground pork. Oil for frying,. How to Do It.
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Dotmoll's Daikon Patch
The Plan - three ways to prepare each common food in Japan. The Reality - what we ate, what grew, what might have happened if only. Tuesday, August 07, 2012. Gyoza with Nira and Cabbage. This is how I make mine. It’s easily enough for 60 small to medium sized gyoza. Allow 10-12 per person, more for teenagers. Freeze any left over filling, or make tiny meatballs and drop into simmering water for a quick Korean style soup with wakame and negi, sesame seeds. 300 g ground pork. Oil for frying,. How to Do It.
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