Tag Archives: ginger

Pan-Fried Gyoza 2

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 […]

Posted in Favorites, Meat, Traditional Recipes | Also tagged , , , , , , , , , , | 5 Responses

Ginger Beef

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 […]

Posted in Meat, Traditional Recipes | Also tagged , , | 2 Responses

Egg Drop Soup

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 […]

Posted in Contemporary Recipes, Favorites, Soups, Tofu + Egg | Also tagged , , , , | 8 Responses

Chicken Tatsuta Age

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. […]

Posted in Favorites, Meat | Also tagged , , , , , , , , , , , | 7 Responses

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 | Also tagged , , , , , , , , , , | 8 Responses

Stir Fried Napa Cabbage

Happy accidents. I had leftover napa cabbage after making a batch of gyoza and I found this simple recipe in the back of the vegetable section of one of my favorite cookbooks. I wasn’t expecting much—I just needed something easy to use up the remaining cabbage—so I was surprised at how much I loved it. […]

Posted in Favorites, Vegetables | Also tagged , , , , , | 6 Responses

Kinoko Gohan

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 […]

Posted in Recipes, Rice Dishes, Traditional Recipes | Also tagged , , , , , , , | 11 Responses

Fried Rice with Crispy Garlic and Ginger

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.

Posted in Rice Dishes | Also tagged , , , , | 10 Responses
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