Author: Postmoderntease

ochazuke ~ お茶漬け

Chazuke or ochazuke is a simple Japanese dish made by pouring green tea, dashi, or hot water over cooked rice. Common toppings include Japanese pickles, umeboshi, nori, furikake, sesame seeds, tarako and mentaiko, salted salmon, shiokara, scallions and wasabi. For ours we used the instant packets over fresh rice. For a quick fix it's decent … Continue reading ochazuke ~ お茶漬け

Purin (Japanese custard)

IngredientsButter to be for the molds3 tablespoons warm water6 tablespoons sugar2 cups milk2/3 cup granulated sugar1 teaspoon of pure vanilla extract4 large eggs Lightly rub the molds with room temperature butter. Just a thin coating to keep from sticking.To make caramel for the top of the purin: Heat 2 tablespoons of water in a saucepan … Continue reading Purin (Japanese custard)

Review: Yoshinoya microwave Gyoku don (Beef with onion)

Front of packageHeating instructions & ingredients2 package cookedNeeds more onions Not the best and not the worst in the world. Definitely very heavy on both the salt and sake, had that sharp after taste you get when the sake hasn't fully cooked out of something. I would have liked to have had more onions in … Continue reading Review: Yoshinoya microwave Gyoku don (Beef with onion)

Tonkatsu

Tonkatsu Ingredients4 SERVINGSTONKATSU Sauce1 pound boneless pork loin with ¼-inch-thick fat cap2 large eggs, beaten to blend3 cups panko (Japanese breadcrumbs) 1 cup katikuro (potato starch/flour) Kosher saltvegetable oilPreparationStep 1Freeze pork loin until firm around edges, about 1 hour. Slice pork 1/4" thick (or as thinly as you can). Alternative is to buy boneless thin … Continue reading Tonkatsu

Hiyayakko cold tofu

Hiyayakko (cold tofu salad) 4 servingsIngredientsTofu 1 package soft or silken Katsuobushi (dried bonito flakes) about a small handful 1-2 stalks green onionsoy sauceGrated ginger Directions:Slice green onions very thinly. Grate ginger. Drain tofu. Cut into 4 squares. Place a piece of tofu on a dish and top with some of the green onions, grated … Continue reading Hiyayakko cold tofu

Edamame & Tomato Salad (Side dish or bento box filler)

Serving size 1-2 people:Ingredients: 1 cup of Edamame fresh or frozen Aprox 6 grape or cherry Tomatoes 1-2 tablespoons of Japanese Mayonnaise 1 Negi or green Onion stalk (1/2 inch of the whites and 1/2 of the top for garnish) Salt and pepper to taste In a small sauce pan add 1 teaspoon of salt … Continue reading Edamame & Tomato Salad (Side dish or bento box filler)

nikujaga (Simmered Potato & ground beef)

Ingredients for 4 1 lb. ground beef3 thin slices ginger4 medium size potatoes1 carrot1/2 onion (or 1 whole small onion)1 tbsp. vegtable oil Ingredients for broth 3 cups  water/ dashi1 tbsp. sugar4 tbsp. mirin3 tbsp. soy sauce2 tbsp. Sake (this is my personal add in and can be left out if you want it traditional style) Wash, peel, and cut potatoes into 1.5" … Continue reading nikujaga (Simmered Potato & ground beef)

Spinach Ohitashi

Ingredients: 1 bunch spinach (8 oz, 227 g) (fresh not frozen) Pinch kosher/sea salt Dashi broth ½ cup water1 kombu (dried kelp) (about 2"x 2" )small hand full of katsuobushi (fish flakes) (IF you want it to be vegetarian sub fish flakes for 2 dried shiitake mushrooms) Seasonings 1 Tbsp mirin1/2 teaspoon rice vinegar1 Tbsp usukuchi (light-colored) soy sauce Toppings toasted white sesame seeds Directions: In a … Continue reading Spinach Ohitashi