Japanese love mayonnaise. They bake it on toast, on pizza, toss it straight up with sliced cabbage, and mix it with mentaiko (spicy cod roe). Here, it’s combined with shoyu and wasabi, poured over sliced avocados and tomatoes, and baked. Maybe it sounds strange, but I was immediately drawn to this recipe.
Posted in Contemporary Recipes, Vegetables
Tagged avocado, bake, gratin, japan, japanese, lemon, mayonnaise, panko, shoyu, tomato, vegetarian, wafu, wasabi
It was a busy summer with the move and I overlooked a big thank you I wanted to send to Heather at FOOD & WINE Magazine in Ireland. Their May issue focused on Japanese cuisine and they were kind enough to mention Humble Bean as a part of their “10 Foodie Facts You Didn’t Know [...]
Chewy udon noodles blanketed in thick curry and topped with a pan-fried tomato seemed just the right thing to welcome the cool autumn weather… except that we’re still experiencing 90+ degrees, here in Los Angeles. No matter. Hot weather calls for hot food. My dad would tell me that after sweating over a steaming bowl [...]
I had the most unexpected epiphany while eating the Arturo pizza at Folliero’s in Highland Park, CA. I love this pizza. It’s mozzarella, eggplant, and garlic—that’s it. No sauce. Imagine crunchy, chewy dough with ribbons of roasted sweet eggplant, salty melted mozzarella, and an occasional bite of garlic. I love it so much, it’s pretty [...]
Posted in Contemporary Recipes, Favorites
Tagged bake, dough, eggplant, italian, mozzarella, nasu, nori, pizza, ricotta, roast, seaweed