By Azusa | Published:
January 5, 2011
Savory rice with mushrooms and just a hint of ginger. My mom made this when we visited over the holidays and it reminded me how much I love this dish. There are 3 types of mushrooms used here: shimeji, shiitake, and eringi. First, the mushrooms are cooked in dashi and strained. Then, you take this [...]
By Azusa | Published:
April 21, 2010
I would’ve never thought pairing sumeshi (vinegared sushi rice) and curry powder could deliver such a great combination. The flavors in this unconventional chirashi are so delicately nuanced, I couldn’t help but feel it exemplifies a Japanese sensibility. I’m not always in the mood for curry-flavored foods because I expect it to be overwhelming, but [...]
By Azusa | Published:
April 15, 2010
I love burnt rice. It’s hard to top something as simple and perfect as yakionigiri, but this recipe shows that the slightest effort makes something entirely different and delicious in its own right. I saw a photo of this recipe in the Japanese magazine, Kyouno Ryouri Beginners. This “beginners” series focuses each issue on one [...]
By Azusa | Published:
February 25, 2010
As a kid I called it “suki yucky” because I was tickled by the oxymoron (suki means like or love in Japanese). Sukiyaki was a treat growing up. My mom would plop the portable electric stove on the dining table and the meat, vegetables, and tofu would bubble as we filled our bowls, then dipped [...]
Also posted in Favorites, Meat, Traditional Recipes | Tagged beef, donburi, enoki, konnyaku, leeks, napa cabbage, rice bowl, shungiku, tofu |
By Azusa | Published:
February 2, 2010
Mark Bittman has a way of making simple things look really delicious. I watched as he effortlessly whipped up ginger fried rice and I needed to make this immediately. The crunchy flecks of garlic and ginger, and using the garlic and ginger-infused oil for the fried rice sounded perfect.
By Azusa | Published:
November 4, 2009
I made takikomi gohan for my roomate when I was in college and she thought it was the best thing since sliced bread. She raved about it, but I was a little embarrassed since all I did was pick up a package at the store, wash the rice, empty the pouch of prepared vegetables, and [...]
By Azusa | Published:
June 23, 2009
I’ve never made an exceptional fried rice. Maybe my ratios are off. Maybe it always tastes better when someone else makes it. My dad once made fried rice with kabocha and it was delicious. When I tried making it, it was very mediocre.
But this recipe isn’t about kabocha, but about two of my favorite things: [...]
By Azusa | Published:
May 5, 2009
I made this by accident. For Sa’s lunch I packed musubi and had leftover tuna that was sautéed in shoyu, sake, and sugar. On the counter was a very ripe avocado and suddenly I had the fixings for what I now call tuna avocado donburi. If you’re having a hard time imagining what this tastes [...]
