Tag Archives: shoyu

Pickled Smashed Cucumbers

These pickles are quick and they balance the salty, sweet, and sour flavors beautifully. There’s also something gratifying about smashing cucumbers with a rolling pin, so if you have some aggression to let out, here’s your chance! The result is a more rustic pickle, crunchy, refreshing, and delicious.

Posted in Appetizers + Snacks, Contemporary Recipes, Favorites, Pickles, Vegetables | Also tagged , , , , , , | 6 Responses

From the Archives: Kuwayaki Pork Donburi

What’s great about this Kuwayaki Pork Donburi is how the sweet and sticky sauce clings to the pork and the way the shiso perfumes each bite. When I saw the recipe in one of my favorite cookbooks, I was immediately drawn to the photo. It looked amazing. So, you can imagine I was even more [...]

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Spinach Dressed with Tofu

I wish I could eat tofu so I could eat spinach prepared this way. I love the gentle flavor of the sesame and the richness of the miso combined with the tofu. I’m intolerant to soy, but I had a little bite and wished I could eat more. This would be a great addition to [...]

Posted in Favorites, Tofu + Egg, Vegetables | 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

From the Archives: Tuna + Avocado Donburi

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 [...]

Posted in Contemporary Recipes, Favorites, Fish, Rice Dishes | Also tagged , , , , | Leave a comment

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 Soboro

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 [...]

Posted in Contemporary Recipes, Favorites, Meat, Rice Dishes, Tofu + Egg | Also tagged , , , , , , | 2 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

Carrots with Sesame

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 [...]

Posted in Contemporary Recipes, Salads, Vegetables | Also tagged , , , , , | 2 Responses

Hayashi Rice

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 [...]

Posted in Contemporary Recipes, Favorites, Meat, Rice Dishes | Also tagged , , , , , , , , | 5 Responses
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