Just found this thread and I wanted to share this book which we acquired recently. It’s helping us up our snack game, though lots of frying involved. No pix to share sadly but we’ve been doing one recipe from this book per month and it’s a good reason to do okonomiyaki a lot more than I might otherwise have.
Zaru soba, cold soba noodles with dipping sauce. With some store bought frozen tempura, which I guess makes it a tenzaru soba. Also, takuan pickles, salad of arugula and tomato with Kewpie sesame dressing, and miso soup.
Omurice for lunch today - omelet over chicken fried rice, topped with some store bought Japanese style demi glace thinned out with a little water.
I’m not a big sushi eater, and I’m picky about some ingredients, so I was thrilled to find a ramen recipe that I didn’t need to modify too much. I make no claims about its authenticity, but it was delicious.
I cooked the pork in the InstantPot (30min on High), with slightly less water to stay under the maximum fill volume.
The only changes we’d make for next time are:
- more of the sautéed vegetables
- a bigger chunk of pork (it was so good we nibbled on it while I was cooking…)
- make the broth a day ahead, to make straining and removing the fat a little easier
Oyakodon for lunch today, with salad with Kewpie sesame dressing, and miso soup.
That looks so good! I need to make this soon.
I’m trying to catch up with all the new awesome activity. @Mr_Happy waiting for you to open an intimate Japanese eating counter. I’ll be first in line. Feast for the eyes in the meantime.
Squeaking this udon dish I made back in January before I joined in before this quarter closes out:
Life Changing Udon With Soft Boiled Egg, Hot Soy, and Black Pepper
My notes from the January “What’s For Dinner” thread at the about to be defunct Chowhound: “I used poached eggs, rather than soft boiled and homemade chicken broth from the freezer in place of the vegetable broth. Dry udon from the pantry. I am sure it is that much better with fresh! We liked this, but not loved it. Use a very restrained hand with sesame oil at the end - with the butter, the whole thing becomes very rich and overwhelms the flavor of the soy broth (which was excellent!). Use way more black pepper than you think you need to (I used about 25 coarse grinds, but could have added more as much of it got washed off by the broth and ended up at the bottom of the bowl).”
Voting for next quarter’s COTQ is now live! Spring 2022 (Apr-Jun) Cuisine of the Quarter - VOTING
Making Teriyaki Ribeye,
Japanese fried rice (without ham)
Goma-ae green beans tonight
Totally missed this post. Japanese cuisine is probably one of my most favorite cuisines. Thanks for posting.
For what it worth, during the COVID lockdown (soft lockdown), I spent a lot of time trying to make on my own. Here are two photos.
One of my many attempts for Shoyu Ramen
One of my attempts for Okinawa soba
Thanks. I see you have sited Just One Cookbook
I worked on my Okinawa soba based on Namiko’s (Just One Cookbook) recipe and Yumiko’s (Recipe Tin Eats) recipe.
Does anyone have a Japanese Potato Salad recipe they like?
I’ve made the recipe for potato salada from Japanese Soul Cooking by Tadashi Ono and Harris Salat a few times and it’s good. Found an adaptation online here.
Justonecookbook also has a recipe I’ve made a few times.
Not much to it, I think the common elements that make it different vs an American potato salad is using Kewpie mayonnaise and also the texture of the potato which is almost like a mashed potato.
I love the site, I’m really glad I found it- thanks to HO