Japanese

Honey Ginger Chicken Soboro Onigiri

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As I mentioned yesterday, I filmed a segment for Studio 5 that was all about onigiri.  I had an absolute blast.  Brooke Walker, the host, is a doll, and was a great sport making onigiri with me.  The first time you make an onigiri, it usually falls apart (it takes one or two to learn […]

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An Onigiri Primer

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Yesterday I spent part of the day filming another segment for an episode of Studio 5 which airs today.  My segment was all about onigiri (“oh-nee-gee-ree”). (My recipe for Honey Ginger Chicken Soboro Onigiri, which I made in the segment, is posted here!)  Since TV time is short, I only got to make the briefest of […]

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Japanese Hotcakes (ホットケーキ)

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I adore Japanese hotcakes (Japanese style pancakes).  They are sweeter and fluffier than the regular American style pancakes I grew up on.  In Japan there is an uber popular hotcake mix made by Morinaga that makes perfect fluffy hotcakes every time, and seems to be the way most people in Japan make hotcakes at home.  There […]

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Shoyu Koji Shrimp Macaroni Gratin

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I’ve talked about yoshoku (a dish that is a Japanese take on a Western dish) before, and the Japanese gratin is a great example of this. Gratin originated in French cuisine and is any dish that is topped with cheese or breadcrumbs, mixed with bits of butter, then heated in an oven or under the […]

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Omurice + Win a year’s supply of eggs!

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With the arrival of Spring and the approach of Easter Sunday, eggs are everywhere.  As I was preparing to write this post, all of the eggs I was seeing in stores and decor got me to thinking about the versatility of the egg.  If you think about it eggs are one of the most versatile […]

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Passover-friendly Tori Tsukune Nabe

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When my friend Tori, the genius behind The Shiksa in the Kitchen, asked if I would be willing to contribute to her Passover Potluck 2013, I knew I wanted to bring something Japanese to the table.  This is easier said than done, however, due to the special rules for preparing food that is kosher for […]

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Beaten Cucumber Pickles with Benimosu

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Benimosu no Tataki Kyuri, or Beaten Cucumber Pickles drizzled with Purple Sweet Potato Vinegar—a simple Japanese pickle that highlights the quality of the ingredients used, and a great way to work out some aggression in the kitchen.  I’ve talked about tsukemono, or Japanese pickles, before, but we’re going to touch on it again today.  We’re […]

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Tofu Castella Cheesecake

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I recently made a tofu cheesecake for dessert—a no-bake, lightened up version of cheesecake that uses tofu and powdered gelatin.  Usually when I make cheesecake, lightened up or not, I make it in some sort of cookie crust.  As I was whipping up the filling for this cheesecake, however, the process reminded me of a […]

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Vegetarian Taco Rice

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I’ve never met a taco I didn’t like.  So when I discovered takoraisu (i.e., “taco rice”), a Japanese twist on the taco, while living in Japan, you can imagine that I was just a little excited to add another favorite to my taco family.  In taco rice, rice takes the place of the taco shell, and […]

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Gyudon (Japanese Beef Bowl)

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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 […]

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