Tag Archives: Japanese cuisine

Karl’s Miso Chicken Udon

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.

Karl’s Miso Chicken Udon

Karl’s Miso Chicken Udon

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Filed under Chicken, Main Dishes, Soups

Karl’s Sukiyaki

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.

Note: To hold off my diners while I was making last minute preparations I put out some tsukemono for them to snack on, cucumber pickles and salt pickled cabbage.

Karl’s Sukiyaki

Karl’s Sukiyaki

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Filed under Beef, Main Dishes, Soups, Vegetables, Vegetarian

Karl’s Japanese Orange Cucumber Pickles

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.

Karl’s Japanese Orange Cucumber Pickles

Karl’s Japanese Orange Cucumber Pickles

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Filed under California Fusion, Pickles, Side Dishes, Vegan, Vegetables, Vegetarian

Karl’s Salt Pickled Cabbage with Pickled Ginger and Japanese Chili, Kyabetsu Shio-zuke Tsukemono

Japan has many tsukemono, literally “pickled things.” When my father came back from Japan in the Fifties, he introduced my family to Japanese cuisine. One dish that he learned to make was salt pickled cabbage (kyabetsu shio-zuke; キャベツ塩-漬け ).

Karl’s Salt Pickled Cabbage with Pickled Ginger and Japanese Chili, Kyabetsu Shio-zuke Tsukemono

Karl’s Salt Pickled Cabbage
with Pickled Ginger and Japanese Chili
Kyabetsu Shio-zuke Tsukemono

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Filed under California Fusion, Green Vegetables, Pickles, Vegan, Vegetables, Vegetarian

Karl’s Leftovers: Eilene’s Bento

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.

Karl’s Leftovers: Eilene’s Bento

Karl’s Leftovers: Eilene’s Bento

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Filed under Main Dishes, Salads, Side Dishes, Vegetarian

Karl’s Scallop Stuffed Teriyaki Mushrooms

This is a bit off theme of my Macanese Sunday dinner, but I just wanted some stuffed mushrooms this week. Use bay scallops for this recipe—which are significantly less expensive than sea scallops.

Karl’s Scallop Stuffed Teriyaki Mushrooms

Karl’s Scallop Stuffed Teriyaki Mushrooms

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Filed under California Fusion, Seafood, Side Dishes

Karl’s Ponzu Salmon Teriyaki

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.

Karl’s Ponzu Salmon Teriyaki

Karl’s Ponzu Salmon Teriyaki

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Filed under Broiling, Main Dishes, Sauces and Spices, Seafood

Karl’s Quick Spicy Cabbage (Kimchi)

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.

Karl’s Quick Spicy Cabbage (Kimchi)

Karl’s Quick Spicy Cabbage (Kimchi)

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Filed under Pickles, Side Dishes, Vegan, Vegetables, Vegetarian

Karl’s Yuzu Japanese Cucumber Pickles

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.

Karl’s Yuzu Japanese Cucumber Pickles

Karl’s Yuzu Japanese Cucumber Pickles

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Filed under Pickles, Side Dishes, Vegan, Vegetarian

Karl’s Ponzu Sauce

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.

Karl’s Ponzu Sauce

Karl’s Ponzu Sauce

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Filed under Sauces and Spices