Posts Tagged ‘ Japanese ’

Curry Udon

Curry Udon

Udon with Curry Soup This is a simple recipe for a quick Japanese noodle fix, slightly adapted from Emi Kazuko’s Cafe Japan. The use of curry looks awkward, but obviously curry is a beloved dish in Japan, and according to Emi Kazuko, Japanese people would use ready-made curry roux powder for this (so that’s what the Japanese curry packages at the Asian grocery store are.) Udon with Curry Soup adapted from Cafe Japan serves 3 300 g (10 oz) dried udon noodles 2-3 scallions, cut in half lengthwise, then into 1-inch pieces (2 1/2 cm) 2 skinless boneless chicken breast halves, approx. 9 oz / 270 g, cut into small pieces sea salt 2 teaspoons curry powder 3 cups chicken stock (750 ml) 1 tablespoon sugar 1 tablespoon shoyu...

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Washoku Warriors – Challenge 4 – Vinegar

Washoku Warriors – Challenge 4 – Vinegar

This month’s todo list for the Washoku Warriors, hosted by La Fuji Mama, reads like this: For this challenge make: - Tangy Seared Chicken Wings (p.256)–Vinegar acts as a tenderizing agent in this dish And then choose one (or more!) of these recipes to make: - Tart Miso-Mustard Sauce (p.99)–Great on seafood and/or (cold poached) chicken or as a salad dressing for greens (for those of you with light sweet miso left over from the previous challenge, you could start with this) - Classic Sweet-and-Sour Sauce (p.98) - Kelp & Mushroom Relish (p.110)–Vinegar also acts as a tenderizing agent here - Red & White Radishes (p.221) I opted for the radishes. This was quite an easy challenge – no complicated cooking or hard-to-obtain ingredients – I keep kombu in...

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Washoku Warriors – Challenge 3 – Miso Month

Washoku Warriors – Challenge 3 – Miso Month

This month’s todo list for the Washoku Warriors, hosted by La Fuji Mama, reads like this: (1) Miso Sauces: Choose one (or more!) of these sauces to make. These sauces could be used as a dip for crudite, or to dress briefly blanched veggies, etc. (whatever your household likes). – Creamy Tofu Sauce – Creamy Sesame-Miso Sauce – Pungent Red Miso Sauce – Herb Miso –made with whatever herbs you might have in your garden/windowsill planter if you have any growing (in place of the shiso leaves called for) (2) Main Dish: OPTIONAL–for those of you who want to give this a go as well–Miso-Marinated Broiled Fish (3) Dessert: Choose one (or more!) of these fruit-and-miso combos to make. – Fall Fruits With Flavored Miso Sauce – Compote of...

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Washoku Warriors – Challenge 2 – Wafu Gyoza, Rice and Edamame

Washoku Warriors – Challenge 2 – Wafu Gyoza, Rice and Edamame

When I did the first challenge, I already had set my eyes on the recipe for the pork and wakame dumplings, and was planning on making them soon – La Fuji Mama must have read my mind when she chose the recipes for the second Washoku Warriors challenge! The Washoku Warriors group cooks its way through Washoku: Recipes from the Japanese Home Kitchen by Elizabeth Andoh, a fabulous book on traditional Japanese home-style cooking. I knew I was in for a hard time, though – cooking rice and edamame isn’t that hard. Wrapping gyoza, on the other hand… I am kind of decorationally challenged, and I was sure they could never ever look as professional as those La Fuji Mama wraps. (click here for her awesome Nutella Banana Gyoza.)...

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Washoku Warriors – Challenge 1 – San Shoku Domburi

Washoku Warriors – Challenge 1 – San Shoku Domburi

La Fuji Mama (how can you not love Japanese food with a blog of this name) came up with the wonderful idea to cook her way through Washoku: Recipes from the Japanese Home Kitchen by Elizabeth Andoh. The minute I stumbled upon the description in her blog I was hooked – and hey, it gave me an excuse to buy yet another cookbook which has been on my Amazon Wishlist (one I reserve exclusively for cookbooks). I love Japanese cuisine, and I fell in love with the book at first sight. But first, let me tell you about the Washoku Warriors. The idea: participants prepare 1 or 2 recipes from the book per month, which are chosen at the beginning of the month. The Washoku Warriors work on these...

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Foodblogger’s Welcome Dinner

Foodblogger’s Welcome Dinner

Kathi from Kochfrosch has tagged me for a foodie meme started by Angelika from The Flying Apple – an imaginary dinner with friends from the foodblog universe – what would I offer? I have taken my time to think this through, and I find it hard to come up with a single, definitive answer, because what I would serve would depend vastly on who would be coming for dinner, and of course my mood and the things I have discovered in blogs or food magazines or cookbooks over the weeks. I can imagine I would ask all my blogging friends to join me in a food shopping spree through the wonderful markets and ethnic stores of my hometown, stopping at specialty stores here and there, and then having a...

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WCC#8 – Foreign – Japan-o-philia

WCC#8 – Foreign – Japan-o-philia

Ruth from Once Upon a Feast is asking the foodbloggers’ world to join her for the Weekend Cookbook Challenge in August and host a foreign party – what a great idea! She says she is going to cook Indian food (which I love), so I focused on another of my favorite foreign cuisines, Japanese food. A bunch of lovely green beans from my weekly organic veggie delivery seemed to be an obvious choice for Japanese Green Beans with Sesame. There is also cucumber salad with black sesame (just cucumber, sesame, a drop of rice vinegar and a drop of soy sauce), a ball of wasabi, and some pickled cabbage (bought at an Asian store). Of course we had to have sake with our meal. A platter of shake sashimi...

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IMBB #16 – Eggs – Japanese Omelet Salad

IMBB #16 – Eggs – Japanese Omelet Salad

This month’s edition of Is My Blog Burning is hosted by Seattle Bon Vivant, featuring one of the most versatile ingredients ever: eggs! Funny enough, my second entry to an IMBB event is also the first native entry to this blog on its new location. I am glad I made it just in time to participate – although I knew all along what I was going to cook, the approach of incredibly hot summer weather (and hey, we’re even north of Seattle over here in Hamburg, Germany) slowed my mind considerably. At last, I managed to get the ingredients I needed for a Japanese Omelet Salad This is inspired by and adapted from a recipe in Paul Gayler’s ‘Vegetarian Cookbook”. The recipe says to put the rice and veggies...

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