Recipes By Region

Sautéed Endive with Toasted Israeli Couscous and Poached Eggs

Sautéed Endive with Toasted Israeli Couscous and Poached Eggs Makes 4 servings 1 cup Israeli couscous 5 tablespoons olive oil, divided 1/4 teaspoon salt 3 garlic cloves, thinly sliced 1 1/4 pounds California endive (or Belgian endive), hard ends trimmed, leaves separated 1/2 cup chicken broth 1/2 teaspoon freshly ground black pepper 1/4 cup distilled […]

Garden Vegetable Chowder Makes 3 to 4 servings For the mushroom stock: 3 1/2 cups water 1/2 ounce dried shiitake mushrooms 1 piece kombu (approximately 6-square inches in size) For the chowder: 1 tablespoon olive oil 1 medium-size carrot, sliced 1/4 cup diced onions 2 garlic cloves, minced 2 teaspoons grated fresh ginger 2 tablespoons […]

Nanakusa-Gayu (Seven-Herb Rice Soup) Makes 6 servings 4 cups water 4-inch piece dried kombu (kelp) 1 1/2 cups steamed Japanese rice 1 teaspoon sea salt 6 pieces mochi 3/4 cup boiling water 1/2 cup herbs, rinsed and minced 1. Make the kombu dashi: The best way to make this stock is to soak the kombu […]

Toshikoshi Soba Makes 5 to 6 servings 6 cups dashi 3 tablespoons mirin 2 teaspoons granulated sugar 1/3 cup soy sauce 9 to 10 ounces soba noodles, cooked according to package directions Shredded nori (seaweed) Additional toppings as desired 1. Mix the dashi, mirin, and sugar together in a 2-quart saucepan. Bring to a boil […]

Shiro Miso Ozouni (White Miso Ozouni) Recipe as shared by my friend Noriko Makes 4 servings 4-inch piece dried kombu 4 cups water 4 satoimo (taro root), peeled and cut in half 2.5 inch piece daikon, cut into thin planks 2.5 inch piece carrot, cut into thin planks 4 circle mochi cakes (or rectangle cakes) […]

Clear Broth Ozouni Recipe as shared by my friend Noriko Makes 4 servings 4-inch piece dried kombu 4 cups water 2.5 inch piece daikon, cut into thin planks 2.5 inch piece carrot, cut into thin planks 4 circle mochi cakes (or rectangle cakes) 3 ounces boneless skinless chicken thigh, cut into small bite-sized pieces 1 […]

Add this recipe to ZipList! Renkon no Sunomono (Marinated Lotus Root) Makes 6 servings 8-inch piece of renkon (lotus root) 4 tablespoons rice wine vinegar 3 tablespoons granulated sugar 1 tablespoon salt Finely grated lemon rind, for garnish 1. Wash the renkon thoroughly, then peel off the outer layer with a vegetable peeler, and slice […]

Add this recipe to ZipList! Tazukuri (Soy Sauce Sugar-Glazed Sardines) Makes 4 servings 2 ounces gomame (dried baby sardines) 1/3 cup dashi (or water) 1/3 cup soy sauce 3 1/2 tablespoons granulated sugar 1 tablespoon mirin 1 takanotsume (Japanese “hawk claw” pepper) (or substitute 1 dried red chile pepper) 1. Pick out any broken fish. […]

Add this recipe to ZipList! Kuri Kinton (Candied Chestnut & Japanese Sweet Potato Mash) Recipe as shared by my friend Noriko Makes 6 to 8 servings 1 pound satsumaimo (Japanese sweet potatoes) 7 ounce bottle of kuri kanroni (candied chestnuts in syrup) pinch of salt mirin sugar 1. Peel the sweet potatoes then cut them […]

Add this recipe to ZipList! Kuromame (Sweet Simmered Black Soybeans) Recipe as shared by my friend Noriko Makes 8 to 10 servings 10.5 ounces kuromame (dried black soybeans) 11 cups water 1 1/2 cups granulated sugar 2 1/2 teaspoons soy sauce 1 teaspoon baking soda 1. Thoroughly rinse the beans in cool water, then drain […]

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