I made a Japanese feast for Sunday’s dinner. Miriam had requested that it be a vegetable forward and a low sugar meal. Japanese dishes seem to have a lot of added sugar, but I could work with that.
Tag Archives: Japanese cuisine
I made a Japanese feast for Sunday’s dinner. An ohitashi is basically a Japanese salad. A variety of green are parboiled, lightly dressed with a soy sauce based dressing and then served chilled. Using spinach seemed just too ordinary. I had planned to use komatsuna (Japanese mustard greens), but the greens at the store were yellowed and bug eaten. In the next bin was some fresh mizuna (also called Japanese mustard greens), so I decided to use that for my ohitashi.
I am making a Japanese feast this Sunday and—with my family’s dietary concerns—I need to make the starch dish separately. In most Japanese rice dishes the rice is cooked and then things are added to the plain rice. Takikomi gohan is “similar to Japanese maze gohan (mixed rice), but where maze gohan involves mixing cooked ingredients and seasonings into precooked rice, to prepare takikomi gohan, ingredients and seasonings are combined with uncooked rice and [then] cooked together.”
Jan’s favorite dish, when we go to a Japanese restaurant is kitsune udon. Udon is a thick wheat noodle that is a standard for a large variety of Japanese soups—both hot and cold. While kitsune refers to a fox, the distinguishing ingredient in this dish fried tofu—apparently the favorite food of the magical, Japanese, shape-shifting foxes.
I found a book Izakaya: Japanese Bar food. A few weeks ago I made some pickled cucumbers for my Japanese bar meal. Because it was a last minute decision, I did not have the hours necessary to marinate the cucumbers and carrots. For my ramen meal, I took the time to make the bar style pickles more like the book’s recipe.
Adapted from a Just One Cookbook recipe
Friday night my family had dinner at a new Japanese Ramen restaurant. While the atmosphere was fairly authentic, the ramen was more than disappointing. The soup was tepid, the noodles under done, and the egg was icy in the middle. Although I have never made anything but instant ramen before, I knew I could do better.
Last week, Jan and I went over the hill to Santa Cruz to visit her “new” brother. While we were there, we stopped by a large book store that was going out of business. The cookbook section was fairly picked over, but as I was perusing the fiction section I found a book Izakaya: Japanese Bar food—someone had obviously picked it up and then changed their mind, leaving it “where ever.” Their loss, my gain. This Sunday, I decided to make a Japanese bar style dinner.