We tried this recipe: https://kimchimari.com/korean-chive-pancake-buchujeon-with-chive-flowers/ We found the batter a bit too viscous, so we added a little more (1 Tbsp) water until it was thin, like crepe batter. We also used frozen cut chives, which made the pancake wetter than it should have been. So I would recommend using fresh chives the next time.… Continue reading Korean chive pancake (buchujeon)
Tag: asian
Chinese dan-dan noodles
Mix 1 Tbsp chili oil (note: I reduced to 1 tsp of chili in soya oil, which includes hot chili flakes, plus I added 2 tsp roasted sesame oil), 1 Tbsp soy sauce, 1 tsp Chinese black vinegar, and ½ tsp Sichuan pepper powder in a large mixing bowl, and set aside. Separately, heat oil… Continue reading Chinese dan-dan noodles
Chinese bean curd stick and celery salad
We tried this recipe: https://jibuyabu.wordpress.com/2015/12/22/celery-beancurd-stick-salad/ We found that parboiling the soaked, diagonally sliced tofu sticks for 5 mins was helpful. We found the dish refreshing and light. (May 2018)
Japanese mixed mushroom yaki in foil pockets
We tried this recipe: https://www.saveur.com/mushroom-foil-yaki-recipe We used a mix of fresh bonapi, enoki, and shiitake mushrooms (totaling approx. 12 oz). To reduce sodium, we did not adjust the amount of seasonings for triple the mushrooms; we used only 2 Tbsp each soy and sake and 1 Tbsp white miso. We increased the butter to 2… Continue reading Japanese mixed mushroom yaki in foil pockets
Japanese salt-cured salmon (shiozake)
We tried this recipe: https://www.japanesecooking101.com/shiozake-recipe/ We dry-salted the salmon (about ¾ tsp per 1-inch thick filet) overnight. (For a 1.5 lb salmon filet, we cut about 4 ½ pieces.) Because we did not a grill, we used the oven. We first lined a baking sheet with foil, then placed a wire rack on top of… Continue reading Japanese salt-cured salmon (shiozake)
Vietnamese caramelized salmon filets
We followed this recipe but made modifications: https://www.splendidtable.org/recipes/caramelized-catfish-sand-pot First, we used 1.5 lb skinless salmon filet, cut into 1x2” pieces. We marinated the salmon pieces as directed in a mixing bowl. Second, we omitted bacon and sautéed 5 sliced garlic cloves and 2 large shallots (sliced 1/4” thick lengthwise) in 1 Tbsp neutral oil in… Continue reading Vietnamese caramelized salmon filets
Korean sweet and sour cucumber salad (oi muchim)
We tried this recipe from A Korean Mother’s Cooking Notes by Sun-young Chang. First, clean 3 Persian cucumbers by rubbing with slightly wet coarse salt, then rinse and dry. Trim off ends, then slice on a diagonal to 1/16” thick (we used a mandolin). Stir in 1 tsp salt, 1 Tbsp rice vinegar (we use… Continue reading Korean sweet and sour cucumber salad (oi muchim)
Korean rice cake and dumpling soup (dduk mandu guk)
We generally followed this Maangchi recipe for rice cake soup, except that we sautéed the beef before adding the water and garlic and reduced the frozen rice cake to 1/3 lb (instead of ½ lb): https://www.maangchi.com/recipe/tteokguk To make this a dumpling soup, we added a dozen frozen homemade dumplings (leftover from a dumpling party) along… Continue reading Korean rice cake and dumpling soup (dduk mandu guk)
Minced beef and Chinese chive potstickers (guotie)
We tried this recipe from Andrea Nguyen: https://www.chowhound.com/recipes/meat-and-chinese-chive-pot-stickers-guotie-28050 We made the filling in preparation for our friend’s dumpling party, where we will make dumplings and then steam and/or pan-fry these. (Apr. 2018) Source: Andrea Nguyen, Asian Dumplings: Mastering Gyoza, Spring Rolls, Samosas, and More (Ten Speed Press, 2009).
Japanese pork meatball and shredded daikon soup (mizoreni)
We tried this recipe: https://web.archive.org/web/20160222075731/http://www.dreamsofdashi.com/mizoreni-pork-meatball-and-daikon-soup/ Our modifications: first, we increased the dashi broth from 4 to 6 cups. We made dashi using this recipe: https://www.epicurious.com/recipes/food/views/dashi-japanese-sea-stock-103413 Second, we used a combination of 3 Chinese chives and 1 scallion in lieu of 4 minced scallions. Third, based on our pantry, we used thick Korean sweet potato cellophane… Continue reading Japanese pork meatball and shredded daikon soup (mizoreni)
Cooking Adventures 