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Temaki Zushi
Do you love sushi? Is it becoming an expensive habit? Making sushi at home doesn’t have to require any rolling technique or special equipment. Temaki zushi (which translates to hand rolled sushi) is...
View ArticleFrom the Archives: Sukiyaki Donburi
I’m reserving Fridays of this month to spotlight a recipe from the archives. These are recipes that made a strong impression on me and ones that I’d like to incorporate into my regular repertoire more...
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Chicken Soboro
Chicken soboro is ground chicken cooked in shoyu, mirin, and sugar. It’s layered on top of rice and sprinkled with sake-cooked scrambled egg on top. It’s great for bentos and you could also use it as a...
View ArticleFrom the Archives: Tuna + Avocado Donburi
For today’s look back, I want to re/introduce you to Tuna + Avocado Donburi. This was one of those one-bowl meals that sprung out of necessity and surprised me when it turned out as good as it did. I...
View ArticleFrom the Archives: Kuwayaki Pork Donburi
What’s great about this Kuwayaki Pork Donburi is how the sweet and sticky sauce clings to the pork and the way the shiso perfumes each bite. When I saw the recipe in one of my favorite cookbooks, I was...
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Beer Beef Stew with Bacon and Shimeji
When we have dinner guests, this Beer Beef Stew with Bacon and Shimeji is often on the menu. I didn’t think twice about including it in this month of recipes until my husband pointed out that he didn’t...
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From the Archives: Mixed Rice with Pork and Bamboo Shoots
For anyone who thinks rice is a little boring, I urge you to make this Mixed Rice with Pork and Bamboo Shoots. This maze gohan (mixed rice) is one of my favorites for its ease and short ingredient...
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Shiitake and Shimeji Mushroom Okayu
First, I want to say the 5-DAY BREAKFAST CHALLENGE is going down this week. Today’s recipe is: Shiitake and Shimeji Mushroom Okayu. Second, I want to quickly introduce you to Noelle and tell you about...
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Rice with Okra and a Poached Egg
Rice, egg, shoyu: mix. That was my favorite breakfast growing up. Sometimes it was a raw egg, other times it was a hardboiled egg steeped in the juices of a sweet oden broth. These days my stepdaughter...
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Nori no Tsukudani
The classic combination of rice and miso soup. If you’ve had a Japanese breakfast, you know there’s also a pickle or condiment: umeboshi, furikake, nukazuke, or the highly divisive natto. At my dad’s...
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