Patti’s Noodle Bowl For Two

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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 […]

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Tori Zosui—Japanese Rice & Chicken Porridge

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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 […]

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White Fish Miso Soup

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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 […]

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Chef Hiro Sone’s Niku-Jaga

Memory is a powerful tool, especially when it comes to food.  I recently got a cookbook called Cooking from the Heart, a book put together by the organization Share Our Strength.  The book features recipes from one hundred of the country's well-known chefs.  The book is wonderful. Usually I love cookbooks with lots of pictures–I […]

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Power Breakfast–Vegetable Miso Soup

As Squirrel gets older, and is eating less and less baby food and more and more "regular" food, I have begun to worry more about the things that I am cooking for us to eat every day. For a while now Squirrel has been eating a bowl of oatmeal every morning for breakfast (she likes […]

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