In Japan, kitsune nabe is a stew made with fried tofu, vegetables and noodles in a miso and dashi broth. This version is not entirely traditional. Usually made with udon noodles, I used shiratake (konjac) noodles. I also used Chinese fried tofu which is not as large or as sweet as the Japanese version. Delicious…… Continue reading miso tofu stew
Tag: japanese food
chawanmushi
Chawanmushi (茶わん蒸し) means ‘steamed in a tea cup or bowl’ and is the name for a Japanese savoury egg custard. Ingredients often include chicken or prawns (shrimp) but I chose to make one with just vegetables. Serve this delicate dish as part of a Japanese main course with rice and pickles. In a saucepan heat 2½…… Continue reading chawanmushi
salmon tofu balls + green bean goma-ae
This delicious Japanese dish, Sake tofu agedango, comes from a well-used favourite cookbook JAPANESE COOKING CLASS COOKBOOK by Consumer Guide. Best made with fresh salmon but canned salmon will work as well. First cook your salmon. Place 340g (12 oz) of salmon in 2 cups of cold water with ½ a teaspoon each of sake…… Continue reading salmon tofu balls + green bean goma-ae
soba noodles
Soba noodles are Japanese noodles made mostly from buckwheat. Brown in colour with a slightly grainy texture, in Japan they are served either chilled with a dipping sauce, or hot in a soup. This recipe from Heidi at foodiecrush has plenty of sesame and green onions and can be eaten hot or at room temperature.…… Continue reading soba noodles
tofu scramble
This Japanese dish is called iri dofu (炒り豆腐). Fragrant with ginger, it is sometimes cooked with chicken or just with tofu, this version includes eggs. First soak 4-8 dried shiitake mushrooms. While they soak place 300g (10½ oz) of soft tofu in a colander and crumble it with a fork. In a small bowl lightly…… Continue reading tofu scramble
enoki and carrot pickle
Enoki mushrooms have a mild fruity flavour and a great crunchy texture. In Japan, pickles (otsukemono) are served with every meal and this sweet pickle (amazuzuke) is a delicious example. Remove the bottom part of a bunch of enoki mushrooms and gently break them apart. Peel and cut 1 or 2 carrots into batons of…… Continue reading enoki and carrot pickle
Japanese chicken meatballs
These chicken meatballs (Toriniku Dango) are an old favourite of mine and make a nice light meal. The recipe is by Kiyoko Konishi from JAPANESE COOKING CLASS COOKBOOK. Combine 450g (1 lb) of chicken mince with 2 teaspoons of sugar, 3 teaspoons of soy sauce and 1 egg. Sprinkle with 5 teaspoons of cornflour (cornstarch)…… Continue reading Japanese chicken meatballs
Japanese hand rolls
Here’s a fun hands-on meal that will satisfy meat eaters as well as vegetarians. There’s quite a bit of preparation involved but none of it is time sensitive. When your guests arrive you can sit back and enjoy their company while everyone makes their own delicious meal. The most important ingredient to make is sushi…… Continue reading Japanese hand rolls
stewed chicken with shimeji mushrooms + carrot kinpara
This sweet and sour Japanese style stew is easy to make and just delicious. And carrot kinpira, a Japanese way of cooking root vegetables, is an excellent accompaniment. Serve them with rice. Bring some salted water to boil in a small saucepan. Trim the green beans, cut them into shorter lengths and cook them in…… Continue reading stewed chicken with shimeji mushrooms + carrot kinpara
eggplant and onion
Deliciously soft and sweet eggplant and onion – an excellent side dish to serve with a Korean or Japanese style meal. Slice a large onion and an eggplant (aubergine) into wedges. Heat some oil in a saucepan and fry the onions until they are starting to soften. Add the eggplant and continue to cook until…… Continue reading eggplant and onion
michelle picker cooks 