We had some leftover enoki and bunashimeji mushrooms, so we tried this recipe: http://www.beyondkimchee.com/mushroom-rice-bowl/. Because the amount of heat was higher than expected and the sauce very salty, we recommend reducing the pepper flakes and fresh pepper by half and reducing the soy sauce from 7 Tbsp to 4 Tbsp. Other modifications: first, to make… Continue reading Korean three-mushroom rice with minced pork topping
Korean rice cake soup (dduk guk)
This is a recipe from my childhood and one of Daniel’s favorite soups. Soak about 1 lb frozen sliced Korean rice cake in water for 15 mins, then drain, making sure no slices are stuck together. Sauté ¼ lb julienned beef in sesame oil until browned, then add about 8 cups water. Season to taste… Continue reading Korean rice cake soup (dduk guk)
Rice with green peas (rice cooker version)
This is a simple twist on a staple inspired by a recipe I saw in Harumi’s Japanese Home Cooking. Cook 2 cups (using a rice cooker measuring cup) dry short-grain rice as usual in the rice cooker. When the cooker switches to “warm" and steam stops pouring out of the rice cooker’s steam release hole,… Continue reading Rice with green peas (rice cooker version)
Japanese savory steamed egg custards with mushrooms (kinoko no chawan mushi)
We finally used our new ramekins! This recipe involves eggs mixed with seasoned chicken broth (or vegetarian broth, if making vegetarian) that is poured over a mix of delicate mushrooms (here, bunashimeji (brown beech) and enoki mushrooms) and then steamed in a Chinese steamer for about 15 mins. Here, we used a mix of Chinese… Continue reading Japanese savory steamed egg custards with mushrooms (kinoko no chawan mushi)
Japanese pari pari style chicken
Marinate 1.5 lbs of chicken thighs (bone removed, skin lightly scored) in 1 Tbsp each sherry and light soy sauce, ½ Tbsp sesame oil, 1 tsp minced garlic, and some freshly ground black pepper. After 15 minutes, bake in a preheated 425 oven, skin side up, for 20 minutes (warning: at this point, our smoke… Continue reading Japanese pari pari style chicken
Lemon-ginger tea
Another recipe from WebMD that has helped my sore throat. You just need 4 lemons, a handful of fresh ginger, hot water, and some honey. I recommend using at least 10 cups water to make sure the drink is not too acidic. Recipe here: http://www.m.webmd.com/cold-and-flu/cold-guide/chicken_soup_and_recipes_for_cold (Apr. 2015)
Japanese sautéed burdock
The sauce has mirin, soy, sake, and superfine sugar. This dish is tasty, but peeling and julienning the burdock root was time-consuming. Recipe from Harumi’s Japanese Home Cooking: Simple, Elegant Recipes for Contemporary Tastes cookbook, available at https://www.amazon.com/dp/1557885206/ref=cm_sw_r_sms_api_Kd9mxbMVKKNVD (Apr. 2015)
Japanese poached rockfish
Fish fillets gently poached in sake, mirin, soy sauce, and water with superfine sugar and ginger, served with wakame. Recipe from Harumi’s Japanese Home Cooking, a cookbook we found in Japantown, San Francisco. (Apr. 2015)
Balsamic roasted strawberries
Preheat oven to 350. Wash and trim 1 lb strawberries, cutting into halves or quarters. Place in a 9x12 baking dish, then add 1 ½ Tbsp sugar and 4 Tbsp good quality balsamic vinegar (we use 3 parts traditional balsamic and 1 part cranberry and pear white balsamic vinegar). Bake for 45 mins, stirring once.… Continue reading Balsamic roasted strawberries
Hakka soy-glazed black pepper chicken
Four ingredients (chicken, dark soy, black pepper, and cilantro) create a delicious meal. Combine 2 Tbsp dark soy and 1 Tbsp black pepper in a wide sauté pan. Place 2 lbs (about 6-7 pieces of skin-on, bone-in chicken thighs, trimmed off excess fat) of chicken thighs in the pan, making sure to get the sauce… Continue reading Hakka soy-glazed black pepper chicken
Cooking Adventures 