When we have dinner guests, this Beer Beef Stew with Bacon and Shimeji is often on the menu. I didn’t think twice about including it in this month of recipes until my husband pointed out that he didn’t know it was Japanese. What makes a recipe Japanese? The source? The technique? The ingredients? The cook? […]
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 […]
If you’re watching your weight, don’t bother. Mimicking an alfredo sauce, the robust flavor in this recipe comes from bacon (Mmm, bacon…) and the richness of shiitake. There’s no butter or parmesan cheese, but I assure you the taste (or fat content) isn’t compromised. The concentrated flavor of dried shiitake holds up well with the […]
I’ve never made an exceptional fried rice. Maybe my ratios are off. Maybe it always tastes better when someone else makes it. My dad once made fried rice with kabocha and it was delicious. When I tried making it, it was very mediocre. But this recipe isn’t about kabocha, but about two of my favorite […]
