Monthly Archives: February 2013

What’s to Come

Next month is Humble Bean’s 4th anniversary! While past anniversaries have gone by without mention, I thought this year we could do something different. I’ve been planning a string of new recipes—one for each weekday—starting Monday, March 4. Hope you stay tuned. An update on recipe booklets: I’m sold out but, because I’ve had several [...]

Posted in Perspectives | Tagged , , , , , , | Leave a comment

Braised Daikon with Chicken

We’ve been getting great daikon at the market. I wanted a recipe with a well-seasoned broth that gently cooked its flavors into the daikon. I found this Chinese-inspired dish in haru-mi, Harumi Kurihara’s quarterly magazine. The savory broth is made from the reserved liquid from rehydrated shiitake, chicken broth, shoyu, oyster sauce, leek, and smashed [...]

Posted in Contemporary Recipes, Favorites, Meat | Tagged , , , , , , , , , , , | 8 Responses

Oshiruko

Oshiruko is a sweet red bean soup with mochi, often served around New Year’s. I made a contemporary version of it with kabocha, but this is the traditional way it’s prepared. The method is simple, so it’s a bit of a stretch to call it a recipe. I used the leftover New Year’s mochi I [...]

Posted in Sweets | Tagged , , , , , , | 7 Responses
  • my foodgawker gallery
    Certified Yummly Recipes on Yummly.com
    Top Food Blogs
  • Meta