For today’s look back, I want to re/introduce you to Tuna + Avocado Donburi. This was one of those one-bowl meals that sprung out of necessity and surprised me when it turned out as good as it did. I love that the ingredients are few and the method is simple, and yet you get a satisfying meal. I think it would’ve been the perfect college food, had I thought of it sooner.
Here’s the recipe for Tuna + Avocado Donburi.
Korrokke are Japanese potato croquettes. They’re especially nostalgic for me because in junior high, my friends and I would stop by the butcher on the way home and order them as an after school snack. They were warm and crispy and felt like such a treat. If you’ve never come across korokke, they’re basically mashed potatoes mixed with ground beef and sauteed onions (typically), coated with panko, and fried. Doesn’t that sound delicious? The only thing better would be to make it with bacon, which is what I have for you here.
I make this Chinese-influenced soup when serving a batch of gyoza or fried rice. I don’t know how it’s traditionally made, but here dashi is used as a base, which gives it a smooth, smokiness I like. If you have dashi on hand (I usually double a batch and freeze what I don’t use), this is simple and fast to make. When I have leftovers, I’ll heat some rice in the soup and eat it like a porridge.
Chicken soboro is ground chicken cooked in shoyu, mirin, and sugar. It’s layered on top of rice and sprinkled with sake-cooked scrambled egg on top. It’s great for bentos and you could also use it as a filling for musubi without the egg. I made this the other day and my stepdaughter loved it, so it goes without saying it’s officially approved as kid friendly!
Posted in Contemporary Recipes, Favorites, Meat, Rice Dishes, Tofu + Egg
Tagged chicken, donburi, egg, mirin, Rice Dishes, sake, shoyu, sugar
Hamburger steak is essentially Japanese meatloaf in patty form. Many of the ingredients are the same—softened onions, breadcrumbs, milk, egg, etc. The only difference is meatloaf takes an hour in the oven and this is cooked on a stovetop in minutes. I usually make a sauce that combines tonkatsu sauce, ketchup, and sake, but lately we’ve been eating it with daikon oroshi (grated daikon) and ponzu. It’s a refreshing spin and one of my husband’s favorites.
I’m reserving Fridays of this month to spotlight a recipe from the archives. These are recipes that made a strong impression on me and ones that I’d like to incorporate into my regular repertoire more often. This week I’m taking another look at Sukiyaki Donburi.
Growing up, sukiyaki was a leisurely meal. We’d fill our individual bowls up with piping hot beef, vegetables, and tofu, then dip into another bowl with a beaten raw egg. I’d refill my bowl multiple times throughout the course of the meal. This eating ritual is similar to nabe in that way, eating and supplementing as you go, taking from a single bubbling pot in the center of the table.
There’s a specific iron pot used in making sukiyaki so I never thought to make it on my own until I came across this recipe. The ritual is different but the flavors and ingredients are the same. It’s less of a eating spectacle, but I find it manageable and relatively quick to make. And it’s one of the most delicious and satisfying meals. Hope you enjoy this one as much as I do.
Here’s the recipe for Sukiyaki Donburi.
Do you love sushi? Is it becoming an expensive habit? Making sushi at home doesn’t have to require any rolling technique or special equipment. Temaki zushi (which translates to hand rolled sushi) is DIY—you prepare all the ingredients and everyone makes their own hand rolls. It feels communal and the best part is creating your own rolls and finding tasty new combinations.
A close cousin to the commonly known Japanese fried chicken, karaage, tatsuta age is different in that the chicken sits in a quick marinade before dusted in a coat of katakuriko and fried in hot oil.
I know deep frying seems like a lot of work but as a side dish, it’s no big deal. I use a small pot to get the job done, which means smaller batches, but I use less oil and the clean up is relatively easy. A squeeze of lemon is all you need to finish off the dish.
Posted in Favorites, Meat
Tagged chicken, fried chicken, fry, garlic, ginger, japan, japanese, karaage, katakuriko, mirin, sake, shoyu, tatsutaage
If you need a new way to eat vegetables, this sesame sauce is versatile. Here, I tossed it with steamed carrots cut into matchsticks, but you could also use this on green beans, asparagus, or broccoli. I imagine cooked chicken would be just as delicious. I keep a jar of it in the refrigerator and use it throughout the week.
Have you ever had hayashi rice? It’s a beloved dish, right up there with omuraisu and curry rice, but doesn’t get as much attention here in the U.S. I ate it growing up, but it fell off my radar until our last trip to Japan. Quickly, it’s become one of our favorites so I knew I wanted to share it with you here.
The flavor is hard to describe—it’s beefy and tomatoey—both savory and sweet, which is why it’s popular among kids. It’s one of those fusion foods that has made its way into the cuisine. There are different versions that use mushrooms and peas, but for me, eggplant is a must.
Posted in Contemporary Recipes, Favorites, Meat, Rice Dishes
Tagged beef, beef bouillon, eggplant, hayashi, honey, ketchup, onion, shoyu, tonkatsu sauce, wine