Japanese (Page 2)

Simmered Enoki Mushrooms
Simmered Enoki Mushrooms

There are many ways to prepare Simmered Enoki Mushrooms. The recipe here is derived from the basic Japanese traditional method for making this dish, but it adds a few twists. Chinese Rice Wine replaces the more common Mirin, and butter replaces the more common cooking oil for a nice depth of flavor and richness…


Read More →

Agedashi Tofu
Agedashi Tofu

An Agemono dish in Japanese cookery is one in which the main ingredient is deep-fried. Age dofu (or tofu) is any preparation of deep-fried tofu, while Agedashi Tofu is cubes of the fried bean curd served in a dashi-based sauce. Here, as is often the case, the sauce is essentially a Kakejiru (or dashi, soy, mirin blend) lightly thickened with cornstarch.


Read More →

Kakejiru: Japanese Noodle Broth
Kakejiru: Japanese Noodle Broth

Kakejiru is most widely known and used as a Japanese Noodle Broth. Indeed, the famous ‘Kake-Udon’, is simply thick Udon noodles along with other toppings, served with Kakejiru poured over everything as a rich ‘soup’.

Similar ‘soup-noodle’ dishes are also made with many other sorts of noodle (including Soba, Somen, and the ever-popular Ramen), but the name ‘Kakejiru’ simply means ‘dressing’ or ‘gravy’, and it has other uses as well. It is extremely versatile, and often forms the base for more complex broths and sauces, as well as being frequently used to braise Tofu and other ingredients.


Read More →

Broccolini with Sesame Miso Dressing
Broccolini with Sesame Miso Dressing

Broccolini with Sesame Miso Dressing is inspired by a common Japanese way of dressing spinach and other cold greens. The dressing in question is made by toasting sesame seeds then grinding them to a paste along with a little sugar and mirin, sake and soy sauce, but, here, I have made a few twists on the classic theme.

Read More →