La Fuji Mama

Japanese Egg Crêpes (Usuyaki Tamago) & Shredded Egg Crêpes (Kinshi Tamago)

Usuyaki Tamago (Japanese Egg Crêpes) Makes about 4–5 crêpes in an 8-inch skillet 2 large eggs 2 1/4 teaspoons superfine sugar (caster/castor sugar) 1/4 teaspoon water or dashi pinch of salt vegetable oil 1. In a bowl, lightly beat the eggs together with a whisk. Add the sugar, water, and season with the salt. Pour […]

Patti’s Noodle Bowl For Two from Worth The Whisk Makes 2 servings 2 packages cooked Udon noodles (in the refrigerated case in ethnic foods area) 2 bunches baby bok choy, roughly chopped 2 to 3 Tbsp. fresh grated ginger (or more, we like a lot of ginger) 1 garlic clove, minced 2 stalks celery, diced […]

Next week we’ll be making a dish that uses this beauty: Any guesses? Leave your best guess in the comments (it doesn’t matter if you’re right!) and I will use the random number generator to pick one of your comments and send the winner some of this ingredient so they can make next week’s mystery […]

Thumbnail image for Nanaimo Bars: The Daring Bakers Go to Canada

Nanaimo Bars Adapted from the City of Nanaimo Recipe Makes one 8×8-inch pan Bottom Layer 1/2 cup (115 g) (4 ounces) unsalted butter 1/4 cup (50 g) (1.8 ounces) granulated sugar 5 tablespoons (75 mL) unsweetened cocoa 1 large egg, beaten 1 1/4 cups (300 mL) (160 g) (5.6 ounces) graham cracker crumbs 1/2 cup […]

Not to be cliché, but time really does fly! A year ago today, Bug went from being here, to being here. We have enjoyed watching her funny little personality blossom and grow. As of today, her favorite food is spaghetti squash with marinara sauce and parmesan cheese and her favorite activity is digging through the […]

Thumbnail image for Tori Zosui—Japanese Rice & Chicken Porridge

Tori Zosui—Japanese Rice & Chicken Porridge Makes 2 – 3 servings 2 cups chicken stock 12 — 13 square inches dashi kombu 1/8 teaspoon coarsely ground black pepper 1 1/4 — 1 1/2 cups cooked Japanese rice 1/3 — 1/2 pound cooked chicken (skin and bones removed), shredded into thin strips about 1/4-inch wide and […]

Thumbnail image for White Fish Miso Soup

White Fish Miso Soup Makes 4 servings 3 1/2 cups dashi 7 ounce white fish fillet (use your favorite white fish), cut into 4 portions 1 – 2 scallions, thinly sliced 4 tablespoons shiro miso 1. In a pan bring the dashi stock to a boil over medium heat. Add the fish and cook it […]

Thumbnail image for How To Make Basic Tofu & Wakame Miso Soup

Tofu & Wakame Miso Soup Makes 3 -4 servings 3 1/2 cups dashi 1 tablespoon dried wakame, soaked in water for 5 minutes then drained 1 package enoki mushrooms (about 3 ounces), trimmed (optional) 3 tablespoons miso (I use 2 tablespoons shiro miso and 1 tablespoon aka miso) 5 – 7 ounces firm tofu, cut […]

Ichiban Dashi (First Sea Stock) Makes 4 cups 4 cups water 16 — 20 square inches of kombu* 1/2 cup loosely packed katsuobushi 1. Place the water and the kombu in a pot and let the kombu soak for about 15 minutes. Place the pot over medium heat. Right before the water starts to boil […]

As promised the rest of this week will be dedicated to exploring the topic of miso soup! Do you use those packets of instant miso soup? How about dashi granules to make your stock for miso soup? Or do you think it’s altogether too difficult to make it yourself and you get your miso soup […]

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