Monthly Archives: February 2013

What’s to Come

Your ads will be inserted here byEasy Plugin for AdSense.Please go to the plugin admin page toPaste your ad code OR Suppress this ad slot. 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 […]

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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 , , , , , , | 8 Responses
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