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
Last week, I was being Papa’s Uber for Eilene—she was being paid to be a professional “pedestrian,” during an autonomous vehicle test. While I waited for her, I was pursuing the cookbooks at the library. One of the books was Everyday Harumi.
Karl’s Japanese Coleslaw
Filed under California Fusion, Salads, Side Dishes, Vegan, Vegetables, Vegetarian
I made teriyaki hamburgers and I wanted a vegetable side. It was too late to make pickles, so I decided on a salad. Using what I had on hand I came up with this.
Karl’s Cabbage Salad with Miso Dressing
Filed under Salads, Side Dishes, Vegan, Vegetables, Vegetarian
When my family does not issue me a challenge—a new cuisine, a particular meat, or an untried vegetable to explore—I sometimes struggle to come up with something new for my Sunday dinners. This dish came up in a roundabout way. Jan, my wife, mentioned the other day about how she really liked fresh pea soup. You might ask, “How does pea soup turn into Asian cabbage rolls?”
Karl’s Asian Cabbage Rolls
Filed under California Fusion, Chinese-American, Main Dishes, Pork, Sauces and Spices, Vegetables
Jan, my wife, is an anthropologist at SJSU. When she can, she arranges for her students to do “real world” projects for their assignments. This semester, she will be and her students will be part of a team, organized by NUMU Los Gatos, interviewing relocated American Indians who live in the South Bay. Having moved to the city—from the reservations in the 1950s, ‘60s, and 70s—their stories will soon be lost to history, if they are not recorded now.
Karl’s Asian Salad for a Crowd
Filed under Chinese-American, Salads, Sauces and Spices, Side Dishes, Vegan, Vegetarian
I am making California Fusion Asian pork “tacos” for dinner. I thought it would be nice to have a cool tart slaw to cut the heavy meaty flavor of the filling. Sort of an Asian “taco” with leafy tortilla, filling, and slightly sour Asian “salsa.”
Karl’s Mung Bean and Cabbage Slaw
Filed under Salads, Side Dishes, Vegan, Vegetarian
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)
Filed under Pickles, Side Dishes, Vegan, Vegetables, Vegetarian
This is Eilene’s birthday week, so she got to choose Sunday’s dinner. She wanted spicy chicken and pan fried noodles. While this is a meal in itself, I thought that a cold, vegetable salad would be a nice addition to the meal.
Karl’s Sichuan Pickle Salad
Filed under Pickles, Salads, Vegan, Vegetarian
I needed a vegetable dish to go with my Dàn dàn noodles and Sichuan chicken. The Chinese are not much into uncooked vegetable side dishes, unless they are pickled in some way. This is the closest that Chinese cuisine comes to a “salad.”
Karl’s Sichuan Pickled Cabbage
with Red Peppers
Filed under California Fusion, Pickles, Vegan, Vegetables, Vegetarian
This seems to be my week for trying to improve recipes I have made recently. Last week I made an Asian influenced salad to go with my salmon teriyaki. I am making salmon again and the salad was good enough that I wanted to try and make it better.
Karl’s Asian Apple Cabbage Salad II
Filed under California Fusion, Salads, Side Dishes, Vegan, Vegetables, Vegetarian
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Miriam