Main Course

Quick Mao Pao Tofu

Quick Mao Pao Tofu Makes 4 servings (serving size: 1 1/4 cups tofu mixture and 1/2 cup rice) Recipe from The Complete Quick Cook (with permission from publisher) 1 (3 1/2-ounce) bag boil-in-bag rice (or 2 cups hot steamed rice) 2 tablespoons lower-sodium soy sauce, divided 2 tablespoons dry sherry or Shaoxing wine, divided (or […]

Oxtail Ramen Makes about 6 servings For the Oxtail Stock: 5 pounds oxtail, cut in cross-sections of roughly the same thickness 1 medium yellow onion, cut into quarters 1 large leek, green part only, cut in half and rinsed thoroughly 1 1/2 ounces fresh ginger (a section about 3-inches long), sliced 1 head garlic, separated […]

Pulled Pork & Roasted Tomato Donburi Makes about 4 servings Recipe Notes: This recipe makes more pulled pork than you will likely want for four servings, but I’ve found that if I use a smaller piece of meat it sometimes ends up a bit drier than I like. The size of roast indicated will give […]

Fuji Mama’s Horribly Wrong, Yet Strangely Delicious, Slow Cooker Split Pea Soup Makes about 8 servings Recipe Notes: The cooking times indicated are normally more than adequate to soften split peas. They do not need to be pre-soaked. If you find that your peas are not softening, then you have one of two problems. Either […]

Today marks the end of the Mushroom Masters, so to celebrate such a fun month I’m here to hold your hand and prove just how easy it is to make my recipe for Spicy Mushroom Miso Ramen. It’s officially fall, so you are out of legitimate excuses for not making soup. Come jump on my […]

Japanese Chicken Curry Rice Makes 6 to 8 servings 2 pounds boneless skinless chicken thighs with skin on, cut into 1-inch chunks 1/4 cup cornstarch 2 tablespoons vegetable oil 2 large yellow onions, chopped 4 cloves garlic, finely chopped 1 tablespoon grated fresh ginger 4 teaspoons curry powder (I use S&B) 2 teaspoons kosher salt […]

Although temperatures are still very warm here in Southern California, I seem to have autumn on my mind. I’ve been craving my favorite fall flavors and dishes. So when Jarlsberg contacted me asking if I’d be willing to dream up a dish that would be suitable for those crazy back-to-school nights where time is […]

Mushrooms + Fuji Family = LOVE and this week I’m getting the chance to go head to head with bloggers from Canada and Australia in a mushroom battle. Did you know that this month is National Mushroom Month here in the U.S.? To celebrate, last week kicked off the second annual Mushroom Masters, an international […]

Salad Soup, aka Creamy Spinach Soup Makes about 6 to 8 servings 6 cups chicken stock 1 1/2 pounds spinach, roughly chopped 8 ounces peeled pearl onions 5 cloves garlic, minced 2 tablespoons dried Italian herbs 1 tablespoon dried crushed basil 2 teaspoons dried crushed rosemary 2 teaspoons ground ginger 2 teaspoons ground cumin 2 […]

Grape and Chicken Noodle Salad with Peanut Sauce Makes 5 to 6 servings 8 ounces dried chuka soba noodles, cooked according to package directions 2 tablespoons soy sauce 1 teaspoon toasted sesame oil 4 skinless chicken breast fillets (about 2 pounds) For the peanut sauce: 2 tablespoons peanut oil 2 teaspoons grated fresh ginger 1/3 […]

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