Food/Recipes

From Keiko Ó Aoki, Easy & Healthy Japanese Food for the American Kitchen Serves 4Cooking Time: 15 minutes Ingredients4 beef filets – 4 oz each2 tbsp Vegetable oil4 pats butterSalt to tastePepper to tasteSauce1 tbsp wasabi3 tbsp mirin½ tbsp soy sauce1 tbsp sake1 tsp sesame oil Directions

From Real Simple, December 18, 2022 (by Sara Quessenberry) Hands On Time: 15 minutesTotal Time: 1 hour 5 minutesServings: 4 Ingredients 1 3-1/2 to 4-pound chicken6 carrots, peeled4 celery stalks1 large yellow onion2-1/2 teaspoons kosher salt1 teaspoon whole black peppercorns Directions Step 1: Place the chicken in a large pot. Cut 3 of the carrots

(From the back of Otafuku’s Okonomiyaki Flour bag) Ingredients for 2 servings ½ cup Okonomiyaki Flour (find in Asian markets) ½ cup water 2 eggs 3 cups (10 oz) cabbage, finely shredded ½ oz scallion, finely chopped 3 slices thinly sliced pork belly or bacon, or pork for shabu shabu (find in Asian markets) 2

From Japanese Family-Style Recipes by Hiroko Urakami (1992) Ingredients:  1 cake firm tofu, drained and cut into 4 3 tbsp potato starch Vegetable oil for deep-frying Sauce: 2/3 cup dashi broth (see note below) 3 tbsp mirin 3 tbsp soy sauce 5 tbsp grated fresh daikon Dust tofu pieces with potato starch and deep fry

Not all ribs are baked or grilled. These are oven braised with a Vietnamese spice mixture, which makes them succulent and juicy, and very tender. You can braise them a day ahead and keep them refrigerated in their Juices; they reheat beautifully.

Japanese clams, a whisper of chili and garlic, and pasta cooked to perfection. Chef Matsuura’s version of pasta vongole may ruin you for all others. I found a piece of Sicily in Kurashiki, a city in Okayama Prefecture, once known as a rice distribution hub from the 1600s through the 1800s. Even today, there are

Not all ribs are baked or grilled. These are oven braised with a Vietnamese spice mixture, which makes them succulent and juicy, and very tender. You can braise them a day ahead and keep them refrigerated in their Juices; they reheat beautifully.

The chicken Marbella recipe from “The Silver Palate Cookbook” is rich and deeply flavorful, but time-consuming. It also requires overnight marinating, which doesn’t suit last-minute cravings or weeknight grocery runs.