Cuisine: Japanese

Sweet Miso Steak with Ramen

This Sweet Miso Steak with Ramen is broth-less. It's a simple stir-fry recipe that is easy to make and satisfying. I have modified it and I think it needs a touch of chili to add a bit of spiciness.

By Leslie Blythe

Blistered Shishito Peppers with Soy-Ginger Sauce

Shishito peppers have become a popular appetizer. They are mostly mild, but about one out of ten are spicy, which adds an element of surprise. The person that gets the spicy one will have good luck! The other interesting aspect of this dish is when you add the bonito flakes (dried fish flakes) on top before serving they move and dance from the heat of the peppers.

By Leslie Blythe

Spicy Miso Ramen

I got a text from my friend Barbee in San Francisco asking if she could substitute white miso paste for red. She was making this Spicy Miso Ramen that she found in an article titled Selena Gomez Dishes on Her Favorite 'Comfort Foods' and Learning to Cook in Quarantine in People magazine!
Miso Paste 101
Red miso is the saltiest, most pungent variety. You only need a little bit to add some serious umami to your dishes. It's typically made with fermented soybeans and barley or another grain and is saltier than white miso. It ranges from dark brown to red in color
White miso (which is actually light yellow in color) is made with fermented soy beans and rice. It's fermented for a short period of time, which makes it more mild and sweet in taste. Since it's the most mild kind of miso, it's also the most versatile. If you're buying only one miso to use in a bunch of recipes, this is the best choice.

Anyway, she said it was absolutely delicious!

By Leslie Blythe

Japanese Potato Salad

Japanese Potato Salad is unique in that it is half mashed and half chunky, which gives it a creamier texture. It has grated carrots, cucumbers, scallions and diced ham. To emulate Kewpie mayonnaise, you add a little bit of sugar. The Yukon Gold potatoes I used where particularly gold in color!

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Japanese Vegetable Pancakes

My friend Jessica made these Japanese Vegetable Pancakes, which are known as Okonomiyaki in Japan. They are savory pancakes that have shredded cabbage and a variety of vegetables in a flour-based batter. The name is derived from the word okonomi, meaning "how you like" or "what you like", and yaki meaning "cooked".

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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 Leslie Blythe

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.

By Leslie Blythe

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.

By Leslie Blythe

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.

By Leslie Blythe

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.

By Leslie Blythe