Daughter Eilene is visiting her sister tonight and this allows us to have something for dinner that she doesn’t like—mushrooms. Last week, I made a Noom adapted sukiyaki that wife Jan really liked. She asked that I make it again, filled with mushrooms.
Karl’s Noom Friendly Vegan Sukiyaki
This dish is Vegan except for the optional addition of a ramen egg
Filed under Main Dishes, Vegan, Vegetables
Poké is an Hawaiian dish of seasoned raw fish. By itself it is not a full meal, it needs a starch and vegetable side dishes. Normally, I would set these each out in separate bowls, so my diners could take as much or as little as they wanted of each item. However this time I thought I would get a bit fancier. I decided to turn this meal into a Japanese-Hawaiian fusion as a poké chirashi sushi—scatter sushi. Chirashi sushi is sushi rice with various ingredients attractively scattered over and around it.
Karl’s Poké Chirashi Sushi
Filed under Main Dishes
Napa cabbage and carrot is one of the classic Japanese tsukemono. Even when I have made a dish before there is always room for a tweak or two. I was planning to make hakusai no shiozuke—preserved napa cabbage, in this case with carrots—so I let these vegetables pickle for four days. this time, I made it with crushed Japanese chili and my orange infused sugar.
Karl’s Japanese Pickled Cabbage and Carrots II
Hakusai no Shiozuke
Filed under Pickles, Side Dishes
While you can make this recipe with any turnip, the Japanese turnip—kabu (カブ)—of choice for pickling is the small, white, round, Hakurei. The last time I made Japanese pickled turnips, the green tops were wilted and not really appealing. This time they were fresh and green and not to be wasted. I decided to make Nozawana tsukemono—pickled turnip greens.
Karl’s Japanese Pickled Turnip Greens
Filed under Side Dishes, Vegetarian
While you can make this recipe with any turnip, the Japanese turnip—kabu (カブ)—of choice for pickling is the small, white, round, Hakurei. The last time I made Japanese pickled turnips, I used the salt pickling technique. This time, I both briefly salted the turnips and then pickled them with sweet and sour vinegar sauce.
Karl’s Japanese Pickled Turnips
Filed under Pickles, Side Dishes, Vegetarian
Japanese cucumbers are a common thing to pickle for a Japanese tsukemono—literally “pickled things.” There are many ways that the Japanese pickle cucumbers and I am still trying out different techniques. This time I am using a lot of fresh ginger and marinating the cucumbers for a long time. The difference between a namasu and a sunomono is not in the ingredients, but in how long the vegetables are pickled for—days for the first and minutes/hours for the second.
Karl’s Japanese Ginger Cucumber Pickles
Shōga Kyūri Namasu
Filed under Pickles, Side Dishes, Vegetarian
Japanese cucumbers are a common thing to pickle for a Japanese tsukemono—literally “pickled things.” There are many ways that the Japanese pickle cucumbers and I am still trying out different techniques. This time I am adding wasabi and marinating the cucumbers for a few days—namasu.
Karl’s Japanese Wasabi Cucumber Pickles
Wasabi Kyūri Namasu
Filed under Pickles, Side Dishes, Vegetarian
I was craving Japanese food this week, so I decided that that would be the theme for my Sunday dinner. In particular, I wanted barbecued teriyaki salmon. Today, I wondered what would happen if I mixed miso into my teriyaki sauce.
Karl’s Miso Teriyaki Barbecued Salmon
Filed under Main Dishes
I am making miso teriyaki salmon for Sunday’s dinner. While I made several pickles I still wanted to have some onions. Daughter Miriam is off onions, so even dishes that I would normally have add onions to I had made them without. The last bag of green onions I had bought had had large white stems (⅜+ inches thick) with very little of the green tops—perfect for grilling.
Karl’s Teriyaki Grilled Green Onions
Filed under Side Dishes
I am making barbecued salmon for Sunday’s dinner. A traditional Japanese meal consists of a soup and three sides—the rice goes without saying—and this usually means miso soup. Miso soup can be as simple as dashi and miso, but frequently other ingredients are added to enrich this simple broth. Today, I am adding tofu—that I trimmed off my block of tofu for my salad—a few enoki mushrooms, and some wakami seaweed.
Karl’s Tofu and Wakami Miso Soup
Filed under Side Dishes, Soups
karllueck
Miriam
Jabberwocky Stew 