Eilene has come down with another cold—I do not know what it has been about this year that we keep getting sick. Jan suggested that I make her chicken soup. A favorite of hers is chicken udon.
Tag Archives: Japanese cuisine
Jan asked for sukiyaki for Sunday dinner. This is one of the dishes my mother, Claudia, would make as I was growing up. However, not one of the children thought to take down her recipe.
I made sukiyaki this Sunday for the family dinner. The final simmer takes place on the table and I decided that I should have some pickles on the table for my diners to snack on while they waited for the dish to finish cooking. I made some salt cabbage (kyabetsu shio-zuke; キャベツ塩-漬け ) and some cucumber pickles.
When I make my Sunday meals, I usually make enough for one to three leftover meals. Sometimes this means just the same meal again. Other times I use whatever is left over as the basis for a new dish.
Several days ago, a friend of Jan’s (Jennifer Anderson) gave her three yuzu to pass on to me. Yuzu’s flavor is describes as a cross between a grapefruit and a mandarin orange. It is the key ingredient in authentic Japanese ponzu sauce. Having turned this bounty into ponzu sauce it seemed clear to me that salmon teriyaki would be a good use for it. Steamed rice and pickled vegetables are the obvious go-together for a weekend Japanese meal.
I am making a salmon teriyaki with ponzu sauce and I like to have a variety of pickled side dishes with any Japanese style meal. One of the dishes I made used the ponzu sauce and another I made with just the yuzu skin (the citrus part of the ponzu sauce). I wanted some contrast between my side dishes, so I decided to make a quick spicy kimchi. Real kimchi should be fermented for days or even weeks, but I wanted some of the flavor with none of the waiting.
A while ago, I posted some lemon Japanese cucumber pickles that I had adapted from Just one Cookbook. She pickled the cucumbers whole and I found them just a bit lacking in lemon flavor. recently, one of Jan’s friends (Jennifer Anderson) gave her three yuzu. Yuzu’s flavor is describes as a cross between a grapefruit and a mandarin orange.
Adapted from a California Citrus Specialties recipe
Several day ago, a friend of Jan’s (Jennifer Anderson) gave her three yuzu to pass on to me. Yuzu’s flavor is describes as a cross between a grapefruit and a mandarin orange. They are the size of small oranges, but not particularly juicy—the three yuzu produced ⅓ of a cup of juice. This sour fruit juice is the key ingredient in authentic Japanese ponzu sauce.