Oden « Greggman.com. I’m not sure what the exact definition of oden is but what I do know is that I like to eat it.
The apparent definition is anything thrown into the oden pot and sometimes that seems like practically everything. Depending on the place you and fine all of the following: beef, fish, tofu, squid, octopus, hot dogs, potatoes, seaweed, chicken, dumplings, eggs, radish and I’m sure that’s not the end of it. The picture above is from an oden cart I saw when I was out taking night pictures of cherry blossoms last April. Cooking Japanese Style. SHIZUOKA GOURMET. Sponge egg, square pan « Nodessert. Ok.
That’s a pretty pathetic recreation of Spongebob. Gotta give me marks for trying though, right? I was away in Langkawi (an Island off the northwest coast of Malaysia) for a work engagement and came home with makiyakinabe or a Japanese rectangular omelette pan that is used to make Tamagoyaki or Tamago or Dashimaki. Foreign as they sound, they all mean the same thing: grilled egg or a Japanese omelette that’s make by simply rolling layers of omelette into a rectagular “cake” like roll. It’s a popular feature in the Japanese bento (llunch) box and a sushi sushi neta (topping) too. There are sweet and savoury tamagoyaki, depending on your preferance. Making the tamayogaki isn’t difficult but there is an art to rolling the layers of egg while the pan is still on the stove without browning it too much. This is the makiyakinabe. Now, once you have beated the egg-dashi-spy sauce mixture, heat the makiyakinabe and grease it with some butter/oil.
Ingredients 3 eggs 1/4 cup dashi Like this: Smokey Miso Tofu. I hate it when I order a tofu sandwich somewhere, and it pretty much just tastes like (or actually is) blocks of watery, plain tofu stuffed between two pieces of bread.
What’s up with that? You might as well be eating a wet, mushy sponge. I love me some tofu, but you got to treat it right, you know? So I was thinking about tofu, and imagining thin slices of flavorful goodness to stuff into sandwiches. I knew wanted to use miso as the base for the flavor. I thought some pan-frying was in order, but when I heated up my cast-iron skillet and proceeded to burn all of the sauce right off the tofu, I decided the oven was a better choice.
Yaki Onigiri Recipe. January 30, 2010 yaki onigiri.
Onigiri (Omusubi) revisited: An easier way to make Japanese rice balls, step by step. [Update:] See all kinds of onigiri on my new bento-only site, Just Bento.
[Another Update:] Check out the Onigiri FAQ for answers to most, if not all, your onigiri related questions! [One more Update:] A few people are obviously not taking the time to read or follow the links suggested properly. Otherwise they would not keep asking the same question, or worse answering it wrong, over and over. So please let me repeat again: The best rice to use for standard onigiri is the kind usually sold as Japanese rice or 'sushi rice'. A Gluten Free Guide » Blog Archive » Spicy Gluten-Free Soba Noodle and Lamb Recipe. Posted by A Gluten-Free Guide on August 1st, 2009 Soba noodles are such a tease.
The traditional Japanese version of soba noodles is made with buckwheat flour and is naturally gluten-free. Unfortunately for those of us who can’t eat gluten, most versions of soba found in the U.S. are made with wheat flour. When trying to figure out what to make for a small dinner at my place last Sunday, the first recipe suggested was a Soba Noodle Salad. I knew that gluten-free soba exists, but I wasn’t sure I would be able to find them in time for our dinner. The recipe turned out great. We started by making this Edamame with Ginger-Chile Dipping Sauce recipe (using gluten-free tamari). Spicy Gluten-Free Soba Noodle and Lamb Recipe (adapted from Bobby Flay) Directions Mix together 1/4 cup of the oil, five-spice powder and garlic in a large Ziploc bag, add the lamb and turn to coat in the mixture. Bring a large pot of salted water to a boil. Heat the grill to high. Teriyaki Tofu with Brussels Sprouts and Soba. I’ve been on a tofu hiatus lately.
Its estrogen-mimicking qualities had me a little nervous, and I hadn’t been craving it much anyway, so I took a tofu timeout. Then I was at the whole foods near work and some baked pressed tofu caught my eye. In the Kitchen with a Southern Sushi Chef » Blog Archive » Brown Sushi Rice – A Wholesome Alternative. One of the most popular healthy lifestyle suggestions is to make a switch from refined carbs to healthier whole grains.
From standard pasta to whole wheat pasta. From white bread to whole wheat bread. And from white rice to brown rice. These changes are often simple and interchangeable, requiring little modifications to achieve desired results. When substituting short grain brown rice for the traditional short grain white rice in sushi applications, the conversion requires a bit more than swapping the rice. Dashi - Basic Stock 101 - cook. My Japanese staples on the butcher table.
Dried chili peppers, dried shitake mushrooms, dried kombu seaweed, dried bonito flakes, brown rice and white rice.