Rice & Noodles

Tamago Kake Gohan (Egg Over Rice)

Tamago kake gohan (卵かけご飯) (“egg over rice”) is a popular Japanese breakfast dish, which consists of hot steamed Japanese rice, topped with raw egg, and toppings. Ten years ago I doubt that the thought of eating a raw egg would have sounded the least bit appetizing. (Although I’ve never been one to turn down a […]

Add this recipe to ZipList! Turkey Avocado Onigiri Footballs Makes approximately 6 onigiri 1 medium avocado, peeled and pitted 2 tablespoons fresh lime juice 1/2 teaspoon salt 3 thin slices turkey (lunch-meat style) 3 cups freshly steamed Japanese rice 1 sheet nori (seaweed) Special equipment: football-shaped cookie cutter 1. Mash the avocado, lime juice, and […]

Onigiri (“oh-nee-gee-ree”) are Japanese rice balls and today I’m going to show you how easy they are to make! As I was working on the material for this post, I realized that I’ve been writing about onigiri for a long time on this little piece of the inter-webs of mine. I’ve been writing about the […]

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 […]

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 […]

Three Mushroom Vegetarian Nabeyaki Udon Makes 6 to 8 servings For the mushroom stock: 7 cups water 1 piece kombu (approximately 12-square inches in size) 1 ounce dried shiitake mushrooms For the soup: 1/3 cup soy sauce 3 tablespoons mirin 1 teaspoon salt 4 cloves garlic, finely minced 1 rounded tablespoon grated fresh ginger 6 […]

Nabeyaki Udon Makes 5 servings 6 ounces fresh spinach leaves 6 cups dashi (basic Japanese sea stock) 1/3 cup soy sauce 3 tablespoons mirin 1 teaspoon salt 3 cloves garlic, minced 1 tablespoon finely grated ginger 2 large carrots, peeled and thinly sliced on the diagonal 2 leeks, cleaned and cut into 1-inch slices on […]

This time of year has me reaching for quick comfort foods to fill my family up and give us the energy we need to survive the holiday madness, without spending hours in the kitchen. I’m sharing one of my favorite comfort food recipes in the premier issue of FoodieCrush magazine—my recipe for gyudon, a Japanese […]

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 […]

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