Tag: japanese

Japanese curry with cabbage and thinly sliced beef

We stumbled upon this version of Japanese curry, and it was delicious: https://www.japanesecooking101.com/pork-and-cabbage-curry/ Our modifications: first, instead of 12 oz thinly sliced pork, we used 10 oz thinly sliced beef. Second, we used less than 1/2 head of a small cabbage – probably closer 1/3 head. Third, we used 1/2 package of S&B hot curry…… Continue reading Japanese curry with cabbage and thinly sliced beef

Japanese curry with chicken meatballs, sweet potato, and Swiss chard

We had an extra bunch of Swiss chard, and we decided to try this recipe for the leaves (no stems): https://cooking.nytimes.com/recipes/1026680-japanese-curry-with-chicken-meatballs?smid=ck-recipe-iOS-share This was a delicious dish, with an unexpected combination of sweet potatoes and greens that worked well. Our modifications: first, for the meatball mixture, we followed reader suggestions to increase the panko from 1/2…… Continue reading Japanese curry with chicken meatballs, sweet potato, and Swiss chard

Japanese chicken meatballs (tsukune)

My husband loves meatballs of all kinds. So we tried this recipe: https://www.vietworldkitchen.com/blog/2019/09/japanese-chicken-meatballs-recipe-tsukune.html As written, the recipe calls for 14 oz ground chicken, but we had 16 oz (1 lb) from the supermarket. We adjusted the recipe by slightly tweaking the other meatball ingredients (e.g., mounded), but we left the sauce amount the same as…… Continue reading Japanese chicken meatballs (tsukune)

Japanese cellophane noodle soup (harusame)

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We returned home, but haven't gone food shopping yet. Relying on pantry ingredients, we tried this recipe: https://www.justonecookbook.com/japanese-glass-noodle-soup/ Our modifications: first, we made 1.5x the recipe (to yield 6 cups broth). This means: 3 eggs, 3 scallions, 3 Tbsp dried wakame, 1 Tbsp toasted sesame oil, and 6 cups liquid (4 cups no salt chicken… Continue reading Japanese cellophane noodle soup (harusame)

Mall teriyaki chicken

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We tried this recipe: https://thewoksoflife.com/mall-chicken-teriyaki/ Like the author of the Woks of Life blog post, I have fond memories of eating teriyaki chicken in food courts as a kid. We used 2 lb chicken thighs and followed the ingredient proportions. Our modifications: first, we added 2 scallions (cut into 2" straws) and 1/4 tsp ground… Continue reading Mall teriyaki chicken

Baked Japanese potato croquettes

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We had about 24 oz leftover mashed potato and seasoned minced chicken from the torijaga (Japanese chicken and potato stew). We felt inspired to try this recipe: https://www.justonecookbook.com/baked-croquette/ Our modifications: first, we folded in about 1/2 cup frozen peas to the mashed potatoes. Second, instead of mixing the minced meat into the mashed potato, we… Continue reading Baked Japanese potato croquettes

Japanese chicken and potato stew (torijaga)

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We have started cutting down on red meat, but we still crave old recipes such as nikujaga (a Japanese meat and potato stew featuring thinly sliced or minced beef or pork). We found this recipe for torijaga (chicken and potato stew), which uses chicken thighs cut into bite-sized pieces: https://youtu.be/jA-qNOIJ-LE Our modifications: first, we used… Continue reading Japanese chicken and potato stew (torijaga)

White bean hummus with coriander and white miso

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We love hummus and wanted to try more variations. This recipe offers an unlikely combination of cannellini beans, tahini, white miso, and coriander that works surprisingly well: https://cooking.nytimes.com/recipes/1019521-white-bean-hummus-with-tahini-and-coriander?smid=ck-recipe-iOS-share For the coriander, we used 1.5 tsp ground coriander. (July 2022)