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)
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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
Vietnamese chicken back and celery rice
Recipe from Andrea Nguyen, one of my favorite cookbook authors, who shared this soulful dish from her childhood: http://www.vietworldkitchen.com/blog/2015/04/chicken-back-and-celery-rice-recipe-com-ga.html. The chicken fat rendered from the soup permeates every aspect of this dish. Absolutely delicious, although a bit time-consuming (see Note 2 below). She called for fish sauce to taste; we used about 1 ½ tsp… Continue reading Vietnamese chicken back and celery rice
Cinnamon ginger tea
I was amazed to find this recipe on WebMD: Combine ½ cup thinly sliced fresh ginger, 6 cups water, and 2 cinnamon sticks in a saucepan, then simmer for 20 minutes (or longer for a stronger tea). Add 2 tablespoons honey or brown sugar, strain, and serve. http://www.m.webmd.com/cold-and-flu/cold-guide/chicken_soup_and_recipes_for_cold
Cooking Adventures 