Here’s another recipe with English subs!
Check this out~!
Ohitashi is one of the very popular Japanese cold dish. Usually we use green leafy vegetables to make it. Combining Japanese seasonings with katsuo’s umami can make very light yet tasteful dish. This time I made Dashimaki style egg sheet to roll in. It turned out very attractive Oshitashi! It’s also suitable to pack into your bento box~! Continue reading
Here’s another Shabu Shabu dish! This time I used Saka Mushi method to steam ingredients. Using sake can add nice malt aroma to the food. If you are on a diet, this is very suitable dish! I also made tasteful Goma Miso sauce to go with Shabu Shabu sliced meat. This Goma Miso sauce is very versatile. It can be used for many kinds of dishes. Once you make a big batch of it. You can store in the fridge. Adding to pasta, fried rice or even instant noodles!
Salmon can be often labeled as an autumn food in Japan. Maybe just because we have saying, “come back, salmon” in this season. As you may know, salmons come back to the river after spending several years in the ocean. They, in autumn, usually content lots of fat. That’s why people prefer having them in this season the most. I read an article saying,, salmons are one the most purchased fish in Japan. We have many dishes salmon dishes. This time I would like to share stewed salmon. Some people may not like stewed fish. One of the common reasons might be just because of their fishy smell.. but if you cook with some seasonings and garnish, you can dramatically change the impression of fish stew! Goma-Miso(sesame&miso) is one of the best combination to go with many dishes. It’s not just because tastes good but also it covers some ingredients’ unwanted smell very effectively. I’m also including how to get to rid of those fishy smell with a simple method. Please enjoy Aki-no Bishoku!
Here’s another sautéed chicken recipe. Last time I made some what South French cuisine style. This time I would like to take you to Southeast Asia! To make it Oriental style, I arranged salsa sauce with Asian ingredients. I used generous amount my favorite herbs coriander, and for the seasoning, used the sauce called “Nam Pla” also known as fish sauce. It’s very commonalty used in Southeast Asian cuisine. The combination of soy sauce and fish sauce gives nice depth in the flavor! As usual, pan fry my chicken thigh till super crispy and top off with this Oriental Salsa. It’s perfect dish for hot days!