The recipes!
An easy and delicious stew to warm you up. Ingredients (serves 3-4) 250 grams thinly sliced beef 1 onion 3 potatoes 1 carrot ¼ cup green peas or beans a little oil seasoning – 2 cups Japanese stock (dashi- you can make your own or use instant dashi)4 ½ tablespoons of soy sauce 1 tablespoon…
Though the weather is just beginning to cool down, you may still be in the mood for some cool noodle dishes. This is one of my favourites – it has a delicious sesame sauce and lots of fresh ingredients, which is perfect for a summer night.
Taberu-rayu sauce has become quite popular, and you can find it in most supermarkets. Normal rayu is chilli-infused sesame oil, which you will find at most Chinese restaurants or where gyoza are sold. The new taberu-rayu, or edible chilli oil, has a similar oil base (but not as spicy) with herbs and spices added to it. Add some taberu-rayu to chopped vegetables to make a delicious, fresh sauce.
Teriyaki can be any fish or meat that has been cooked or broiled in a sweet soy sauce. In Western countries, it seems that teriyaki is considered a very ‘Japanese’ flavour, although it doesn’t seem to be so common in Japan. This recipe is extremely easy and adaptable, but most importantly it is absolutely delicious!…
Temari Zushi (sushi balls) are easy to make, look great, and taste delicious. Just choose your favourite toppings. Sashimi (刺身) is filleted fish that you can find in the seafood section of the supermarket. Most fish can be eaten raw, so there are many types of sashimi, with the most popular ones being tuna and…
I am tired of steamed white rice. Are you? Then check this out. Some say risotto requires special Arborio rice from Italy to make properly. I denounce those people. I have made risotto with Japanese rice and been amply satisfied. I have made it with Basmati rice, and been satisfied. Recently, I’ve been making it…
This month was going to be an interesting post about using your rice cooker for various things that probably break the warranty, as demonstrated by the illustrious Roger Ebert in his book The Pot and How to Use It. Unfortunately, my quiche-making efforts were thwarted, so here’s one of my old standby recipes from the vault.
It’s the dead of winter here in Hyogo, and you all know what that means: influenza! Teaching is one of the absolute worst professions to be in come flu season, as teachers are surrounded by sniffling, coughing, plaguebearing students. I usually interact with between 140 and 200 students a day, and with the added strain of capering back and forth like a dancing monkey for their edutainment, my immune system can always use a boost. So aside from eating a sack of mikans every day, what’s a health-conscious ALT to do?
I did not know how to cook fish before coming to Japan, mostly because fish in Michigan is either dreadfully expensive or of very poor quality. In Japan, things are obviously different. Sure, Greenpeace would have you believe we’re over fishing the oceans and will run out of fish sometime this century, but I believe in moderation.