Shrimp and Sausage Fried Rice
Shrimp and Sausage Fried Rice is a great side dish or main meal, and includes Eggs and Black Mushrooms as well as Chinese Sausage and Shrimp.Read More →
Udon with Mushrooms and Greens
This little recipe is not wildly exciting from an ingredient standpoint but it does illustrate a useful technique for cooking noodles that works especially well for the lovely thick Japanese variety known as ‘Udon’.
Basically, the idea for this type of stir-fry is to do a preliminary frying of the noodles in a good amount of fat at high temperature so that they become slightly toasted on the outside. This gives them a nice crisp, chewy texture that adds a different dimension to the dish than one gets from adding the noodles only at the end.Read More →
Salted Radish Banchan Recipe
This Korean Banchan, or Side Dish, is of the Bokkeum type, similar to my Octopus Banchan, except, of course, that instead of Octopus, the central ingredient is the Chinese style Salted Preserved Radish. I am not sure if this actually is ever used in Korea for this type of dish, but the basic culinary theme is preserved and the umami rich Radish goes nicely with the slightly sweet Gochujang Sauce.Read More →