Tag Archives: ginger

Pan-Fried Gyoza 2

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. 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 […]

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 , , | 3 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 , , , , , , , , , , , | 8 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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