Recipes By Region

Oyakodon—Japanese Chicken & Egg Rice Bowl

Oyakodon Adapted from At Home with Japanese Cooking, by Elizabeth Andoh Makes 4 servings 1/2 pound boneless chicken breast 1 medium onion 2 cups dashi 1/4 cup soy sauce 3 1/2 tablespoons granulated sugar 4 large eggs 1/3 cup chopped cilantro (mitsuba would be more authentic, if you can find it) 3 cups cooked Japanese […]

Orange Blossom Sablés Makes about 36 cookies 2 sticks (8 ounces, 1 cup) unsalted butter, at room temperature 2 teaspoons orange blossom water 1/2 cup granulated sugar 1/4 cup confectioners’ sugar, sifted 1/2 teaspoon salt 2 large egg yolks, at room temperature 1 tablespoon finely grated orange zest 1 1/2 cups all-purpose flour 1/2 cup […]

Spotted Dick Adapted from the Daring Kitchen Recipe archives Makes 6 servings 4 ounces all-purpose flour 1/4 teaspoon salt 1 1/2 teaspoons baking powder 4 ounces breadcrumbs 3 ounces Caster sugar/ultrafine sugar 3 ounces (6 tablespoons) unsalted butter, softened 3 ounces dried currants zest of 1 lemon 1 large egg, lightly beaten 8 tablespoons cold […]

The last time I made lasagna completely from scratch (including the noodles) was over a year ago for the March 2009 Daring Bakers Challenge. I have hand rolled pasta my whole life. That’s not to say that I’ve been making LOTS of homemade pasta. I have to admit that hand rolling my noodles has been […]

Quail Eggs Benedict Pagodas Makes 8 “Pagodas” Yaki-onigiri: 1 cup cooked Japanese rice salt 1 tablespoon vegetable oil 1. Cut a large square of plastic wrap and rest it over a measuring cup. Lightly spray the plastic wrap with the water, and then sprinkle it with a bit of salt (the water helps the salt […]

Slow Cooker Chicken Gohan Stew Makes 6 – 8 servings 3 pounds boneless, skinless chicken breasts 3 – 4 inch piece fresh ginger, peeled and finely sliced 6 cups chicken broth 5 ounces frozen green peas, defrosted 5 ounces carrots, peeled and cut into thin matchsticks 3/4 cup uncooked Japanese rice 3 tablespoons soy sauce […]

Sweet and Sour Crimini Mushrooms Makes 4 servings Amazu (Sweet and Sour Sauce): 1/2 cup rice vinegar 1/4 cup granulated sugar 1/4 teaspoon sea salt Mushrooms: 1 1/2 tablespoons sesame oil 8 ounces crimini (baby bella) mushrooms, cleaned and sliced into 1/4-inch slices 1 tablespoon soy sauce 1 tablespoon amazu 1. Make the amazu: Combine […]

Ginger Scallion Slurping Noodles Makes 6 servings 12 ounces dried chuka soba (chow mein) noodles 2 medium-size bunches of scallions, ends trimmed and discarded 1 4-inch piece of ginger, peeled and cut into large chunks 2 teaspoons salt 10 tablespoons oil, canola or vegetable 1. Prepare the noodles according to the package directions. Set aside. […]

Kinkan Kanro-ni (Candied Kumquats) 12 ounces kumquats 1 1/3 cups water 1 cup granulated sugar 1/2 teaspoon freshly grated ginger 1. Wash and dry the kumquats, then use a sharp pairing knife to cut vertical slits into the fruit (between 5 to 8 slits depending on the size of the fruit). 2. Bring a pot […]

Carrot Sesame Salad Makes 4 servings 3 – 4 medium size carrots (about 7 ounces total), washed and peeled 2 tablespoons soy sauce 2 tablespoons seasoned rice vinegar 2 tablespoons toasted sesame oil 2 teaspoons toasted white sesame seeds 1 teaspoon granulated sugar 1. With a vegetable peeler, slice the carrots into long ribbons. Set […]

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