Main
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Kuwayaki Pork Donburi
Slices of pork loin are marinated, coated in katakuriko, pan-fried, and then cooked in shoyu, mirin, and sugar. The katakuriko creates a gooey coating that absorbs the salty-sweet sauce. All together—the chewy pork, the sticky, rich sauce, hint of ginger, and the freshness of shiso—transform simple ingredients into a satisfying meal.
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Beer Beef Stew
This stew is adapted from one of my mom’s Japanese cooking magazines published in the 1970s. Growing up, it was her go-to dish for dinner guests and now, decades years later, it has been my staple dish for our annual friends dinner.
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Sukiyaki Donburi
Although not quite a one-pot meal, sukiyaki is both easy and satisfying. I love the bitter and distinct herbaceous quality of shungiku (chrysanthemum leaves). It may be hard to find, so napa cabbage or other greens can be used as substitutes.
Noodles
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Soba with Black Sesame
I love the nuttiness of soba and this black sesame dressing does not overwhelm. Serve this dish immediately to enjoy the toothsome, firm texture of soba.
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Creamy Beef Curry Udon with Maitake
Although this recipe utilizes a packaged curry roux, it turns luxurious with an unconventional ingredient. Thick and chewy sanuki-style udon noodles are especially good here.
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Chilled Tomato Somen
Somen is eaten cold and is especially refreshing on hot summer days. Instead of a traditional dashi-based broth, this recipe takes the classic Italian pairing of tomatoes and basil but seasons it with shoyu.
Sides
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Gobou Tempura
The texture of gobou (burdock root) is like no other because of its fibrousness. When stir-fried, it has an interesting crunch; when simmered, it becomes soft, but always retains its unique woodiness; deep frying it, however, is another matter. The edges of the fritter become light and crisp while the center has a nice chew.
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Chikuzenni with Satoimo
This chizukenni is a homey braise of carrots, gobo (burdock root), satoimo (Japanese taro), konnyaku, shiitake, and chicken. It’s cooked in classic Japanese seasonings: dashi, sugar, sake, mirin, and shoyu. It’s great for making in advance and can be eaten at room temperature.
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Smashed Kabocha on Toast
This recipe appeared in the NY Times and was all the rage in 2012—the year Tokyo Sky Tree opened, London hosted the summer Olympic Games, and Obama was reelected. Feels like another lifetime ago. Although originally created as an appetizer, I love the idea of having this for breakfast.
Sweets
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Matcha Roll Cake
I love a desert that is light and not too sweet. This recipe batter contains no butter or oil, so the cake doesn’t feel heavy or greasy. The quality of matcha will be reflected in the resulting color—higher grade matcha will be a brighter shade of green.
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Kabocha Oshiruko
Oshiruko is a sweet, warm soup traditionally made with azuki beans and pieces of chewy shiratama (dumplings made of glutinous rice flour). This recipe uses kabocha instead of azuki, blending it with coconut and condensed milk, allowing the earthy sweetness of the kabocha to shine.
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Chocolate Mochi Brownies
I love chocolate. I love mochi. I’ve also been gluten-free for many years. It’s no small feat to be able to indulge in a sweet treat that can satisfy on all accounts.
