For anyone who thinks rice is a little boring, I urge you to make this Mixed Rice with Pork and Bamboo Shoots. This maze gohan (mixed rice) is one of my favorites for its ease and short ingredient list. But more importantly it delivers in flavor.
Today is the last day of my month-long challenge to post every weekday in March to celebrate Humble Bean’s 4th anniversary. Thank you for following along and sending me your comments! My hope is you found something interesting here to make in your own home. In case you missed any, here’s a list of all the recipes:
Mon: Hayashi Rice
Tue: Carrots with Sesame
Wed: Chicken Tatsuta Age
Thu: Temaki Zushi
Fri: Sukiyaki Donburi
Mon: Hamburger Steak
Tue: Chicken Soboro
Wed: Egg Drop Soup
Thu: Bacon Korokke
Fri: Tuna + Avocado Donburi
Mon: Ginger Beef
Tue: Spinach Dressed with Tofu
Wed: Pan-Fried Gyoza 2
Thu: Matcha Roll Cake
Fri: Kuwayaki Pork Donburi
Mon: Kakiage Tempura
Tue: Smashed Pickled Cucumbers
Wed: Beer Beef Stew
Thu: Matcha Sablé Cookies
Fri: Mixed Rice with Pork and Bamboo Shoots
When we have dinner guests, this Beer Beef Stew with Bacon and Shimeji is often on the menu. I didn’t think twice about including it in this month of recipes until my husband pointed out that he didn’t know it was Japanese. What makes a recipe Japanese? The source? The technique? The ingredients? The cook?
The recipe comes from one of my mom’s very old, boro boro Japanese cooking magazines. Knowing the recipe’s source and the fact that we always ate it over rice made it unquestioningly Japanese to me. But there aren’t any quintessentially Japanese ingredients, except for the shimeji.
Still, I don’t hesitate to include it here. This stew, despite it’s lack of overt Japanese influence, is too good not to share.
These pickles are quick and they balance the salty, sweet, and sour flavors beautifully. There’s also something gratifying about smashing cucumbers with a rolling pin, so if you have some aggression to let out, here’s your chance! The result is a more rustic pickle, crunchy, refreshing, and delicious.
Posted in Appetizers + Snacks, Contemporary Recipes, Favorites, Pickles, Vegetables
Tagged cucumber, easy, pickle, quick, rice vinegar, sesame oil, shoyu, sugar
Kakiage tempura is a mixed vegetable tempura, usually with carrots, onion, and gobo. I didn’t have any gobo on hand, so I made it with just the 2 ingredients. Instead of preparing a variety of vegetables and shrimp, what I like about kakiage tempura is its quick and versatile. We had tempura soba the first night and I repurposed the leftovers the next day as tendon (a tempura rice bowl).
What’s great about this Kuwayaki Pork Donburi is how the sweet and sticky sauce clings to the pork and the way the shiso perfumes each bite. When I saw the recipe in one of my favorite cookbooks, I was immediately drawn to the photo. It looked amazing. So, you can imagine I was even more impressed because it tasted better than it looked. The funny thing is I haven’t made it since I wrote that post, in the first year of starting Humble Bean. I’m always hunting for new recipes, so I forgot about how much I enjoyed this dish. I know frying deters some people, but I hope you give this a shot. I know I’m going to.
Here’s the recipe for Kuwayaki Pork Donburi.
To change things up, I baked this Matcha Roll Cake. I don’t post many sweets, but my friend Christy very casually made a similar cake and thought it was one of those easy, but impressive desserts. Impressive—yes. Light, airy, and delicious—yes. But it took me a few tries to get it right. Each time I learned something new, so now I can make it with a smidgen of confidence. Hopefully with some of my tips, you’ll have no problem at all.
Gyoza is one of the most convenient foods to have around. I make this recipe and freeze what I don’t use right away (it makes a lot!). Since I always have a bag tucked in the freezer, when I’m feeling lazy or there’s nothing else to eat in the house, I can make an instant meal of of them. You can buy frozen gyoza at the store, but making your own is leaps and bounds better, in my opinion.
I’ve posted a gyoza recipe once before. That one is all meat, but this one incorporates napa cabbage and has a more Japanese, rather than Chinese, flavor. I’ve been making this version more often because the flavors are mild and I like that the cabbage makes the filling softer.
Posted in Favorites, Meat, Traditional Recipes
Tagged garlic, ginger, green onion, gyoza, japan, japanese, miso, napa cabbage, pan fried, pork, potsticker, sesame oil
I wish I could eat tofu so I could eat spinach prepared this way. I love the gentle flavor of the sesame and the richness of the miso combined with the tofu. I’m intolerant to soy, but I had a little bite and wished I could eat more. This would be a great addition to a bento or a small side for dinner. With the temperatures rising in Los Angeles, I’m even fantasizing packing this for a musubi picnic.
Ginger beef is good to have under your belt because it comes together super fast, it’s satisfying and delicious, and it only requires 4 ingredients. Pork is probably more commonly used in this dish, but I remember my mom making it with beef growing up. You could make a meal of it by pairing this with a steamed vegetable, rice, and miso soup. The beef marinates for only 5 mins, so you don’t have to plan this too far in advance.