The recipe for this is listed below.
Subscribe to:
Post Comments (Atom)
Popular Posts
-
Instead of throwing away the broccoli stalks, I like to peel the thick skin, slice into thinner pieces and simmer until tender in dashi. Thi... -
Finishing off the monjayaki the mentaiko and mochi are added to the mix, it is spread out into a thin layer and finally topped with cheese. ... -
Goya, a bitter gourd, is the vegetable mascot that represents the southern islands of Okinawa. In Okinawa it is called goya or throughout th... -
Shinji brought home some salmon and tuna the other day. We have a bowl of sashimi, where he just rough chopped the fish, and the leftover fi... -
The earthy gobo (burdock root) rounds out the osechi menu, that has many sweet and soy flavored dishes. Also, this is one of the easiest of ... -
I often make a dressing for vegetables using toasted sesame seeds, sugar, and soy sauce. Toasted walnuts also work very well. Toast some wal... -
Katsuo (bonito) is a meaty fish. Famous for its funky aroma, which is best toned down on the plate with some thinly sliced myoga and grated ... -
Naizo (offal) restaurants are popular. Different organ meats (everything from snout to tail) can be eaten rare, grilled, or even in hot pots... -
Takikomigohan is rice steamed with different ingredients. It can be as simple as green peas or as complicated as several different ingredien...
No comments:
Post a Comment