soy sauce

Slow Cooker Chicken Gohan Stew

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Slow Cooker Chicken Gohan Stew Makes 6 – 8 servings 3 pounds boneless, skinless chicken breasts 3 – 4 inch piece fresh ginger, peeled and finely sliced 6 cups chicken broth 5 ounces frozen green peas, defrosted 5 ounces carrots, peeled and cut into thin matchsticks 3/4 cup uncooked Japanese rice 3 tablespoons soy sauce […]

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Squirrel’s Sweet & Sour Mushrooms

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Sweet and Sour Crimini Mushrooms Makes 4 servings Amazu (Sweet and Sour Sauce): 1/2 cup rice vinegar 1/4 cup granulated sugar 1/4 teaspoon sea salt Mushrooms: 1 1/2 tablespoons sesame oil 8 ounces crimini (baby bella) mushrooms, cleaned and sliced into 1/4-inch slices 1 tablespoon soy sauce 1 tablespoon amazu 1. Make the amazu: Combine […]

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Carrot Sesame Salad

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Carrot Sesame Salad Makes 4 servings 3 – 4 medium size carrots (about 7 ounces total), washed and peeled 2 tablespoons soy sauce 2 tablespoons seasoned rice vinegar 2 tablespoons toasted sesame oil 2 teaspoons toasted white sesame seeds 1 teaspoon granulated sugar 1. With a vegetable peeler, slice the carrots into long ribbons.  Set […]

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Tofu Steak

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Tofu Steak Makes 4 servings (3.75 ounces each) 15 ounce block extra firm tofu (it is fine if your tofu block is slightly smaller or larger) salt and pepper 2 tablespoons grated or finely minced garlic 3 tablespoons all-purpose flour 3 – 4 tablespoons sesame oil Toppings/garnishes of choice: soy sauce, ponzu, sambal oelek, grated […]

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Spicy Sobameshi

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Spicy Sobameshi Inspired by the Spicy Sobameshi recipe in Orange Page, February 17, 2010, p. 35 Makes 2 servings 1 1/2 tablespoons soy sauce 1 tablespoon mirin 1 teaspoon oyster sauce 2 teaspoons vegetable oil 4 ounces (1/4 pound) bacon (I like thick sliced), cut into lardons (small strips) 3. 5 ounces (a generous 1/2 […]

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Noriko’s Chirashi Sushi

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Chirashi Sushi Makes 4 – 6 servings 12 inches kampyo 2 large dried shiitake mushrooms 1.25 inches lotus root 1/2 carrot, sliced into thin matchsticks (not quite julienne but close!) 10 ounces dashi 2 tablespoons sugar 2 tablespoons mirin 2 tablespoons soy sauce 2 ounces sushi vinegar (if you don’t have sushi vinegar, use 3 […]

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Creamy Coconut Curry Wild Rice Soup, aka “Sunshine Soup”

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Coconut Curry Wild Rice Soup, aka “Sunshine Soup” Adapted from Super Natural Cooking, by Heidi Swanson Makes 5 to 6 servings 2 tablespoons olive oil 2 teaspoons red curry paste 2 large cloves garlic, minced 2 yellow onions, chopped 1 cup wild rice, rinsed 4 cups water 1 yellow-fleshed sweet potato, peeled and cut into […]

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Kurigohan–Japanese Chestnut Rice

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Update 12/8/09: I'm excited to be a featured blogger on Oprah.com for Oprah.com's Holiday 2009 blow-out ~ come see our favorite holiday recipes! Japanese home cooking is all about cooking with what's in season.  Chestnuts are widely used in Japan when in season in a variety of ways.  They even show up in a Japanese […]

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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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Onigiri—Squirrel’s Favorite Oyatsu

Today is Hinamatsuri (雛祭り) in Japan, the Japanese Doll Festival , or Girls’ Day, held every year on March 3, the third day of the third month. I love this holiday because it is a day when families pray for and celebrate the happiness and prosperity of their girls. Being the mom of two little […]

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