Japanese recipes

Oven-Fried Japanese Chicken Wings (Tebasaki) + BYBC 2015

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I spent last weekend laughing my guts out, learning, making new friends, meeting old friends for the first time, and being inspired.  Taste of Home magazine sponsored me to go to Build Your Blog Conference (BYBC) in Salt Lake City, UT.

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Leftover Turkey Ramen

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*I hope you’ll join me in participating in 24 Days of Giving—one simple way each day, from December 1st through the 24th, to do an act of service for someone else. You can get all the details you need here. ——————————————————————————– I hope you had the most amazing Thanksgiving!  I know we did!  Now that […]

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Making Nibuta (Japanese Simmered Pork Shoulder)

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I am not a huge meat eater, with one exception—there is a huge pig-shaped spot in my heart—I love pork.  Thankfully (unfortunately?) my friend Noriko understands.  Last month we spent Spring Break in Japan, staying at Noriko’s house.  Our kids had a blast spending every waking moment together, and are still bemoaning the fact that […]

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Black Sesame Pudding (Kuro Goma Purin, 黒ごまプリン)

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Black sesame pudding (Kuro Goma Purin, 黒ごまプリン) may sound a bit strange if you’ve never had sesame seeds in a dessert, but let me promise you that this pudding not only works, but it is divine. 

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Shogayaki Sando (Ginger Pork Sandwich) with Edamame Spread

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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 […]

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Three Mushroom Vegetarian Nabeyaki Udon

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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 […]

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Takikomi Gohan, Japanese Mixed Rice

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Takikomi Gohan Makes about 5 servings 2 large dried shiitake mushrooms 1 6 square-inch piece kombu 2 cups warm water 4 ounces fresh cremini mushrooms, sliced 3-inch piece carrot, peeled and cut into thin rectangles 2-inch piece fresh ginger, peeled and finely chopped 1 tablespoon mirin 1 teaspoon honey 2 tablespoons soy sauce 1/2 teaspoon […]

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Peko Peko Cookbook for sale! Help us send some love to Japan.

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I should hope that it’s more than obvious that I have a deep love for Japan.  Poor Mr. Fuji didn’t realize that he would be creating a monster when he suggested we move to Japan.  Just a few months after getting married, we packed up everything we could fit into the airline’s allotted suitcase allowance […]

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Avocado Mango Donburi (Japanese Rice Bowl), aka Avo-don

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Avo-don (Avocado Mango Donburi) Makes 2 servings For the sauce: 2 tablespoons freshly squeezed lime juice 1 1/2 teaspoons Honey Ridge Lemon Honey Crème (or substitute lemon curd) 1 teaspoon soy sauce 1 tablespoon warm water 1 teaspoon finely grated lime zest 1 teaspoon fresh grated ginger 1 ripe avocado (about 8 ounces), chopped 1 […]

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Sugar Rusk: Japanese Sweet Toast Snack

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Sugar Rusk (Japanese Sweet Toast Snack) Makes about 100 pieces 1 French baguette, cut into 1/4-inch slices 1 cup (8 ounces) butter, softened 1 1/4 cup granulated sugar 1 teaspoon almond extract 1. Preheat the oven to 250 degrees Fahrenheit. 2. Cream the butter, sugar, and almond extract together in a small bowl. Spread a […]

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