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Shogayaki Sando (Ginger Pork Sandwich) with Edamame Spread

Shogayaki Sando (Ginger Pork Sandwiches) Makes 4 sandwiches For the Edamame Spread: 8 ounces shelled edamame, fresh or frozen 2 cloves garlic 3 tablespoons olive oil 3 tablespoons rice vinegar 1 teaspoon sriracha Salt and pepper to taste For the Ginger Pork: 1 pound pork loin, very thinly sliced 1/4 cup soy sauce 3 tablespoons […]

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 […]

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 […]

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 […]

Kabocha Sweet Potato Pomegranate Soup Adapated from Elizabeth Andoh’s “Ohisama No Wan” Recipe (p.80), An American Taste of Japan Makes 4 servings 1/2 tablespoon butter 3 tablespoons minced shallots 1 tablespoon all-purpose flour 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 3 cups chicken stock 2 tablespoons freshly grated ginger 1/3 kabocha squash, peeled […]

Kimchi Rice with Beef From The Food Matters Cookbook, by Mark Bittman Makes 4 servings For the kimchi: 1 small head (about 12 ounces) green, Savoy, or Napa cabbage, cored and shredded 2 tablespoons salt 6 scallions, chopped 2 tablespoons minced garlic, or to taste 1 tablespoon minced ginger 1 tablespoon red chile flakes 1 […]

Fig, Ginger, Star Anise Preserves Makes 2 3/4 cups preserves 1 1/2 cups water 1 1/2 cups granulated sugar 1 1/2 pounds fresh ripe figs, peeled and chopped 1 tablespoon fresh squeezed lemon juice 1 1/2 teaspoon fresh ginger, finely chopped 3 star anise 1. In a medium-size pot, combine the water and sugar and […]

FM’s Quick & Easy Chirashi Sushi Makes 3 – 5 servings 2 cups warm, freshly prepared steamed Japanese rice 3 tablespoons rice wine vinegar 2 tablespoons sugar 1 teaspoon salt Kinshi tamago (shredded egg crêpes) or sweetened scrambled eggs Assorted toppings: Cooked shrimp, green beans/snow peas, thinly sliced carrots, thinly sliced cucumber, nori (dried seaweed) […]

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 […]

Summer Spice–Tom Khai Gai

Tom Khai Gai (Thai Coconut Chicken Soup) Makes 6 servings Adapted from Coconut Chicken Soup recipe on Epicurious.com 2 14-ounce cans light unsweetened coconut milk 3 cups chicken broth 2 cups thinly sliced crimini mushrooms (or whatever mushrooms you prefer) 6 tablespoons finely chopped lemongrass 1/4 cup fish sauce (nam pla) 2 tablespoons minced fresh […]

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