Cuisine: Japanese
Ginger Miso Udon
I was shopping at Trader Joe's recently and this Miso Ginger Broth caught my attention. I thought I would make Ginger Miso Udon with it. If you can't find this broth, I have included a recipe to make it from scratch. You can add any number of things to this soup like tofu, chicken, pork, bok choy, etc.
By - Prep: 15 mins
- Cook: 10 mins
- Yields: 4 Servings
Japanese Deviled Eggs
I created these Japanese Deviled Eggs yesterday for a dinner party we went to. The eggs are marinated in soy sauce, mirin, garlic, and ginger. I love experimenting with new versions of a classic dish.
- Prep: 25 mins
- Yields: Makes 12 eggs
Japanese Chicken Curry
Curry is not an original cuisine from Japan. It was introduced to Japan during the Meiji era (1868–1912) by the British. It has become a staple meal of the Japanese. It’s actually more like a hearty stew than a typical curry. The curry is thickened with roux. You can buy Japanese curry blocks, which makes it easier to make, but they contain excessive amounts of fat and MSG. They also sell it without MSG, but it’s way better to make it from scratch. This Japanese Chicken Curry is a true comfort food served over rice.
- Prep: 45 mins
- Cook: 30 mins
- Yields: 6 Servings
Asparagus with Sesame-Vinegar Dressing
I bought a new Japanese cookbook (I have quite a few!) called Japan from Japan: The Cookbook, by Nancy Singelton Hachisu. It has lots of wonderful looking recipes. I happen to love asparagus so I made this Asparagus with Sesame-Vinegar Dressing. I love anything that can be made ahead.
- Prep: 25 mins
- Cook: 10 mins
- Yields: 6 Servings
Grilled Scallops with Yuzu Koshu Vinaigrette
These Grilled Scallops with Yuzu Koshu Vinaigrette are very quick and easy to make on the grill or in a cast iron skillet. Yuzu kosho (available in Asian markets or on Amazon) is a Japanese condiment made from fresh green or red chiles then fermented with salt along with zest and juice from yuzu, a tart and fragrant citrus fruit that grows in East Asia. My husband is addicted to yuzu! The combination of chiles, citrus, and salt has a distinctive flavor that enlivens a dish.
- Prep: 10 mins
- Cook: 5 mins
- Yields: 4 Servings
Carrot with Smashed Tofu and Sesame
This Carrot with Smashed Tofu and Sesame salad is a recipe from Japan, The Cookbook by Nancy Singleton Hachisu. She is a native Californian and has lived with her Japanese farmer husband and three sons in their 80-year-old traditional farmhouse for the last 27 years in rural Japan. She moved from California to Japan in 1988. This cookbook is Japanese cooking for the home cook. I have many Japanese cookbooks. It's a thing of beauty.
- Yields: 6 Servings
Shabu Shabu
What is shabu shabu? It’s a Japanese hot pot, featuring paper-thin slices of meat and fresh vegetables cooked together in a large open pot.The best thing about shabu shabu is that the ingredients can be customized to your own taste and preferences, from a wagyu beef to healthy vegetables.
Shrimp with Miso Butter
This Shrimp with Miso Butter is a marriage made in heaven. The shrimp is tossed in a buttery umami bath. I always have miso paste in the refrigerator. It basically lasts forever.
- Prep: 10 mins
- Cook: 5 mins
- Yields: 4 Servings
Roasted Japanese Sweet Potatoes with Miso Scallion Butter
The Japanese Sweet, which may also be referred to as a Japanese yam, an Oriental, Kotobuki, Satsuma Imo, or Satsumaimo, is a variety of potato that is common in Japan and is now grown in the U.S. as well as many other regions of the world. Japanese sweet potatoes have a dark reddish-brown to rose-colored exterior skin with a creamy white to pale yellow inner flesh. They have a slightly nutty flavor, with hints of chestnut and a drier, starchier texture than other sweet potato varieties.
These Roasted Japanese Sweet Potatoes with Miso Scallion Butter has a sweet umami taste.
- Prep: 10 mins
- Cook: 40 mins
- Yields: 8 Servings
Japanese Fried Rice
My husband made me this lovely Japanese dinner last night. This Japanese Fried Rice which has tender soft-scrambled eggs and savory fried leftover rice and is the ultimate Japanese comfort food.
- Prep: 10 mins
- Cook: 10 mins
- Yields: 6 Servings
