Tag: JT – Added

Hiyashi Chuka Recipe
Imagine a sweltering summer day, with the scorching sun beating down relentlessly. You’re desperate for a refreshing meal that will not only help combat the heat but also provide a burst of flavor and nutrition. Look no further than Hiyashi Chuka, the Japanese dish that is here to rescue you from the summer doldrums. This cool noodle salad is not only delicious but also offers a myriad of unexpected benefits that will leave you craving it all season long. From boosting hydration to aiding digestion and even packing a nutritional punch, Hiyashi Chuka is the ultimate summer companion. Prepare to salivate, and get ready to discover the many reasons why Hiyashi Chuka should be your go-to summer dish.

Benefits of Hiyashi Chuka

Hiyashi Chuka not only satisfies your taste buds and provides a refreshing respite from the summer heat, but it also acts as a hydration booster. With its combination of cool noodles, crisp vegetables, and a flavorful dressing, this Japanese dish is packed with ingredients that can help quench your thirst and keep you hydrated on even the hottest of days.

Additionally, the vegetables used in Hiyashi Chuka play a crucial role in boosting hydration. Crisp cucumber slices, juicy tomatoes, as well as both kaiware radish and bean sprouts not only add a delightful crunch to each bite but also contain high water content. Hiyashi Chuka, with its cool and hydrating elements, provides a delicious and satisfying way to stay refreshed and hydrated during the hottest months of the year.

Digestive Aid

In addition to its refreshing and hydrating properties, Hiyashi Chuka also serves as a valuable aid for digestion. After indulging in a hearty meal, our stomachs can often feel heavy and uncomfortable. Thankfully, this delightful cool noodle dish has the ability to ease such discomfort and promote a healthier digestive system.

The key to Hiyashi Chuka’s digestive benefits lies in its ingredients. This dish typically includes a variety of vegetables, such as cucumber and bean sprouts, which are known for their digestive-enhancing properties. Cucumber, in particular, is not only hydrating but also packed with fiber, which aids in smooth digestion.

Furthermore, the addition of vinegar in the Hiyashi Chuka sauce offers its own digestive benefits. Vinegar has been used for centuries as a natural remedy for improving digestion. Its acidic nature helps break down fats and proteins, making it easier for our bodies to absorb and process nutrients.

Versatile and Customizable

One of the most appealing aspects of Hiyashi Chuka is its customizability. The dish offers endless possibilities for personalization to suit individual tastes and dietary preferences. Whether you’re a seafood lover or a vegetarian, Hiyashi Chuka can easily accommodate your needs. Traditional toppings include shredded chicken, thinly sliced ham, and refreshing cucumber, while other popular options include shrimp, fresh or imitation crab, or even tofu for a vegetarian twist. With such a wide range of ingredients to choose from, you can create a Hiyashi Chuka that is uniquely yours.

Moreover, Hiyashi Chuka’s versatility extends beyond its ingredients. The dish can be enjoyed as a light lunch or a satisfying dinner, making it suitable for any time of day. Its vibrant colors, varied textures, and harmonious flavors make Hiyashi Chuka a feast for the senses, allowing you to indulge in a refreshing culinary experience. Whether you’re looking for a refreshing meal on a sweltering summer day or a nutritious option that won’t weigh you down, Hiyashi Chuka is a dish that can be adapted to meet your specific needs and preferences.

Expert Tips for Creating the Perfect Hiyashi Chuka

First and foremost, selecting the right noodles is crucial. Traditional Hiyashi Chuka calls for ramen or Chinese egg noodles, which have a chewy texture that holds up well to the refreshing toppings and dressings. However, don’t be afraid to experiment with alternative options like soba or rice noodles for a unique twist. The key is to choose noodles that complement the dish’s overall flavor profile and provide a satisfying mouthfeel.

As for the toppings, the possibilities are virtually endless. From vibrant vegetables such as cucumber, radish sprouts, carrots, and even corn to succulent proteins like sliced chicken, shrimp, or tofu, Hiyashi Chuka offers a canvas for you to showcase your favorite ingredients, which could even include seasonal fruit like fresh cherries or thinly sliced firm yet ripe peaches. Remember to slice your toppings thin and uniformly for an aesthetically pleasing presentation and a harmonious blend of flavors.

When it comes to the dressing, balance is key. The traditional dressing for Hiyashi Chuka combines soy sauce, rice vinegar, sesame oil, and sugar to create a tangy and slightly sweet flavor. However, feel free to experiment with different variations and adjust the ratios to suit your taste preferences. Some might prefer a spicier kick with a touch of chili oil or karashi (Chinese-style mustard) or a creamier option using Kewpie mayonnaise as a base, or even grated ginger. Don’t be afraid to get creative and let your tastebuds guide you to the perfect dressing combination.

Lastly, presentation plays a vital role in elevating your Hiyashi Chuka experience. Arrange your toppings in an organized and visually appealing manner, creating a feast for the eyes before indulging in the flavors. Consider adding a sprinkle of toasted white sesame seeds, chopped scallions, or even a drizzle of umami-rich soy glaze for that final touch of perfection.
Hiyashi Chuka (Cold Chinese Ramen Noodles)

Lucy Seligman

No ratings yet

Print Recipe

Course Main Course
Cuisine Japanese

Servings 4

Ingredients

4 packages of 4-4.2 oz. each fresh ramen noodles
Sesame oil as needed
2 eggs
A pinch of salt or dash of soy sauce
Neutral oil to make omelettes, as needed
1 large tomato, thinly sliced
9 oz bean sprouts, blanched
1 bunch kaiware radish sprouts, trimmed
3-1/2 oz cooked ham, cut into strips
5-1/4 oz fresh or canned crab meat, cartilage removed
Sauce (If you like lots, double the quantity):
7 tbsp rice vinegar
3 tbsp soy sauce
2 tbsp white sugar
4 tbsp water
1 tbsp sesame oil
Garnishes
Toasted white sesame seeds
Red pickled ginger
Chinese-style mustard (karashi)

Instructions

Boil the noodles for three minutes or until done. Drain and rinse in cold water. Pour a small amount of sesame oil over the noodles and mix in with your hands. Set aside.
Beat the eggs, add salt or soy sauce, and make several thin omelettes, using a little neutral oil to coat the pan lightly. Allow to cool, cut into quarters, and slice in thin strips. Prepare the vegetables, ham, and crab. Set aside.
Combine the sauce ingredients and, if time permits, chill for an hour or more.
To serve, pile some noodles onto four deep-rimmed plates and arrange the other ingredients on top to look like a slice of pie, working from the center out. Pour sauce over the top and sprinkle with liberally with sesame seeds . Pass the pickled ginger and mustard separately.

Notes
All of your ingredients should be cut into strips and of uniform size.
I like to mix in some of the mustard into the sauce before pouring over the top as I like it on the spicy side. You can also let your guests decide.

Tried this recipe?Let us know how it was!
Cold Sake-Steamed Chicken with Sesame Sauce (Bonus Recipe)

Serves 4 as a side dish or 2 as a main dish

2 boneless chicken breasts (approx.. 12 oz.) with skin

½ cup cooking sake

Salt to taste

2 Japanese (unwaxed) cucumbers, partially peeled and sliced thickly on the bias

Sesame sauce

1/3 cup white sesame seeds

½ – ¾ cup dashi (fish stock) at room temperature

2 tablespoons mirin (sweet sake)

6 tablespoons soy sauce

1 tablespoon sugar

1 tablespoon sake

Score the chicken on the skin side and place in a steamer over high heat. Pour the sake over the chicken, lightly salt, and steam until done. Let cool, then cut into thin slices.

For the sauce, toast the sesame seeds in a dry pan over medium heat, stirring constantly, until brown. Then grind the seeds, using either a mortar and pestle or a food processor. Add the rest of the ingredients and taste for seasoning. Chill for at least an hour (it can be kept for a day or so in the fridge).

To serve, make a bed of cucumber slices on four plates and place half a chicken breast on each. Pour sauce over it and serve.

The Bay area is slowly heating up, so naturally my thoughts have turned to cold, easy and delicious noodles! I hope you’ve enjoyed my sharing Hiyashi chuka with you. I love the rainbow of colors that this dish has and it is fun to go beyond the classic ingredients and start playing with your favorite combo’s!
Japanese Seafood Recipes
Looking for delicious Japanese seafood recipes? Lucky for you, I’ve rounded up some of my favorites! From appetizers and small meals to easy family dinners, you’ll love the fresh flavors of these Japanese seafood recipes.

Japanese Seafood Recipes

A perfect Japanese-style appetizer – steamed clams in sake!
- Saute small fresh clams in the in sesame oil for a minute or two.
- Pour good quality sake (or dry white wine) over them, cover, and steam over high heat, shaking the pan occasionally, until the shells have opened up and the clams are cooked. You may also add a splash of soy sauce, and salt and pepper to taste if desired.
- Discard any unopened shells.
- Serve hot or at room temperature, topped with minced green onions and or shredded fresh ginger.
Another great Japanese appetizer, tenpura (also called tempura) is considered a quintessential Japanese food. Don’t let the idea of frying up food intimidate you! Tenpura is surprisingly easy to make.

Get the Recipe >>

Sushi Hand Rolls

Rolling your own sushi might feel intimidating, but it’s easier than you might think! In fact, this is one of my favorites to do with family or a group of friends. Make up a pot of sushi rice, set out a variety of additions, and have at it! For some of my best sushi hand roll tips, click the button below:

Get the Recipe >>

Unagi Kamameshi

This Japanese seafood dish combines flavored rice and grilled eel with a tasty stock poured over the top, and wasabi and chopped green onions for an extra flourish. After tasting this dish just once, you’ll be a convert for life!

Get the Recipe >>

Katsuo no Tataki

Katsuo no Tataki is seared bonito sashimi with garlic. It’s a unique type of sashimi, in that it’s the only kind to be eaten with garlic or seared before eating. This is an incredibly easy dish and often you can buy already seared bonito at your local Japanese market for an even faster preparation.

Get the Recipe >>

Uosuki: Fish Sukiyaki

In my version of uosuki, I use a variety mix of fresh fish and other seafood for a more complex taste. The nice thing about this Japanese seafood recipe is you can vary the vegetables as desired.

Get the Recipe >>

Fried Sardines with Shiso

I consider shiso to be an essential Japanese herb when it comes to my cooking. Shiso is a member of the mint family, is originally from China, Burma, and the Himalayas. One of my favorite Japanese dishes to make with shiso is fried sardines stuffed with shiso. It’s a simple yet absolutely delicious seafood dish!

Get the Recipe >>

Nanbanzuke: Marinated Fried Fish from Nagasaki

To make this dish, small horse mackerel are deep-fried and then marinated in a vinegar-based sauce that includes red peppers and leeks. This is a pretty forgiving recipe, so if you’re new to Japanese cooking, this is a great one to start with! It’s also a surprisingly light dish, despite it including fried fish.

Get the Recipe >>

Tai Chazuke

This is a great recipe for when you have leftover rice! While it focuses on using very fresh sashimi-grade tai (sea bream), you can certainly adjust to make this dish your own. Some other common toppings to use in this recipe include Japanese pickles, umeboshi, sesame seeds, salted salmon, trefoil, scallions and wasabi.

Get the Recipe >>

And a similar dish I definitely recommend checking out is my Tai Meshi recipe:

Get the Recipe >>

Japanese Seafood Soups and Stews

Two of my favorite recipes to warm up with are my Oyster riverbank miso stew and my Salmon and Vegetable Tonjiru Soup recipe.

Oyster Riverbank Stew – known as Kaki no Dote Nabe – is one of my favorite nabemono dishes. Nabemonos are so versatile and fun to make, especially at the table with friends and family.
Get the Recipe >>
Another classic Japanese winter comfort food is Tonjiru, a classic hearty umami-flavored miso-based soul-satisfying pork soup. My take on this recipe is replacing the traditional pork belly with fresh salmon chunks and added in uncured bacon to stay true to the original recipe of Tonjiru.

Get the Recipe >>

If you have any questions about these Japanese seafood recipes, pop a comment below and let me know!
Japanese Noodle Recipes

In the mood for some delicious Japanese noodles? Whether you’re looking to try your hand at a new yakisoba recipe, on the hunt for ramen, or simply exploring different noodle recipes, these are sure to delight!

Japanese Noodle Recipes

Let’s start with one of my favorites – Yakisoba! Yakisoba is very easy to make at home. Although Chinese noodles are used, the dish is entirely Japanese in origin. Not only is this a deliciously seductive Japanese stir fry, but it is very easy to make and a great way to get kids to eat a lot of vegetables painlessly!

Get the Recipe >>

Another favorite is my Kishimen Noodles recipe. Kishimen is a flat, wide quick-cooking udon noodle called hirauchi. While my recipe is the traditional variety, a Nagoyan friend recently told me that Fried Ebi (shrimp) Curry Kishimen is a great way to insert a modern twist!

Get the Recipe >>

Until I lived in Nagoya, I thought I preferred less salty, lighter-colored misos, on the sweeter side. But the first time I had Misonikomi, another Nagoyan specialty, and tasted the deeply red and pungent hatcho (red) miso, my miso taste preferences definitely changed! I love making my kishimen noodle recipe, but this one might be even better.

Get the Recipe >>

And of course if you know me, you know how much I love Osechi (so much so, I wrote an Osechi cookbook!) In keeping with tradition, I created a recipe for toshikoshi soba (year’s-passing soba). This dish is supposed to be the last food to touch your lips on New Year’s Eve.

Get the Recipe >>

Japanese Noodles in the Summer

I live in California, so come summer time, I’m not one to want to spend a lot of time in a hot kitchen. One of my go-to Japanese noodles recipes for days like that is my trefoil and shimeji mushroom pasta. It’s a quick and delicious recipe, and you can sub out the Shimeji mushrooms for any of your choice!

Get the Recipe >>

There’s little better in the summer than a slurp of cold somen, Japan’s thinnest noodle, made from wheat. As a hot dish, somen is known as nyumen; cold, it’s called hiya-somen or hiya-mugi, and is traditionally eaten from early July to mid-August.

Get the Recipe >>

Ramen Recipes

Of course I can’t create a Japanese noodles round-up without including my favorite Ramen recipes! Naturally we first start with creating a basic chicken stock. This is a simple yet delicious stock base to make for any of your Ramen recipes.

Get the Recipe >>

Ramen has three main tastes: soy sauce, salt or miso (fermented soybeans). In this recipe, I use the basic stock mentioned above and salt flavoring. This recipe uses a traditional ramen ingredient, namely menma (Manchurian wild rice stems), along with fishcake (naruto), spinach, lard, and green onion or Japanese leek. The garnishes definitely add a nice touch to the salt flavoring.

Get the Recipe >>

If you’re interested in the history of Ramen, I have a great post on that, which includes even more Ramen recipes!

Learn More >>

You truly can’t go wrong with any of these Japanese noodle recipes. I’d love to know in the comments – which recipe will you try first?
Kuri Kinton
The first few days of the new year in Japan, known as O-shogatsu, are a gourmet’s delight. In particular, the New Year’s Day banquet, or Osechi, traditionally enjoyed in every home features many special foods. It is truly my favorite holiday and one I look forward to every year. And let’s be honest, it is not just the ritual of shopping, preparing, and cooking that is fun but of course, also the eating of it with my daughter!

One of the most popular dishes in the New Year period is a sweet potato puree with sweetened chestnuts called Kuri Kinton. Chestnuts are a celebrated product of many regions of Japan, but perhaps the most delicious ones come from Tamba in Hyogo Prefecture. There is also a magnificent sweet, made of slightly sweetened mashed chestnut formed into chestnut shapes, that is a specialty of Nakatsugawa in Gifu Prefecture.

According to Ryori monogatari (“The Story of Food”), a collection of recipes dating from 1643, the original kinton (which means “golden cushion”) was a dumpling served in miso soup. A sweetened version, thought to be an imitation of Chinese-style sweets, gained popularity around the end of the Meiji era (1868-1912). As with many of the foods served during the extended New Year holiday period, sugar was originally used as a preservative, so Kuri Kinton can be suffocatingly sweet – adjust the sugar content to your own taste. I prefer the less sweetened version.

The sweet was originally made only from candied chestnuts, but the prohibitive cost led to the addition of sweet potatoes. These days the chestnuts aren’t absolutely necessary, but they do add a nice flavor and slight crunch to an otherwise smooth texture. Sweetened chestnuts can be bought at gourmet stores or online, or you can make your own – but it’s an arduous task. Japanese sweet potatoes (satsumaimo) are like yams, but the skin is redder and, when boiled, the inside is yellower and a little sweeter than the American variety.

Kuri Kinton is traditionally eaten as one of the side dishes for the Osechi banquet, but if you have any leftovers, it is also yummy spread on toast like jam or eaten with hot green tea or matcha, the special powdered green tea used for tea ceremonies.
Kuri Kinton

Lucy Seligman

No ratings yet

Print Recipe Pin Recipe

Course Side Dish
Cuisine Japanese

Servings 6

Ingredients

2 lbs Japanese sweet potatoes (satsumaimo), peeled and sliced into ½-inch rounds
3/4 cup white sugar, or to taste
1/3 tsp salt
1 tbsp mirin (sweet sake)
1 jar/can sweetened chestnuts in heavy syrup (use at least 6, cut in half or left whole if small)
2 tbsp heavy syrup from the chestnuts, or replace with 1 tablespoon honey and 1 tablespoon water
Garnish: optional
Whole sweetened chestnuts, drained of heavy syrup

Instructions

Soak the sliced sweet potatoes in water for at least 30 minutes, changing the water once or twice. Drain. This will release excess starch.
Boil the sweet potatoes in a medium-sized saucepan, uncovered, for approximately 15 minutes or until tender. Check for doneness. Can you easily pierce it with a bamboo skewer? Drain. Mash the sweet potato, using either a pestle and mortar or a potato masher. For a very smooth texture, you can also use a food processor or a wooden spatula and fine meshed strainer to mash the sweet potatoes.
Return the mashed sweet potato to a clean saucepan, and add in the sugar, salt, mirin, and syrup. Bring the mixture to a boil, stirring and mashing and stirring continually with a wide wooden spoon or long-handled paddle – be careful, as the mixture gets very hot. When it starts to thicken, add in the drained chestnuts. Cook on medium-high heat for approximately 5 minutes, stirring, to combine the mixture thoroughly; it should be thick enough to adhere to the wooden spoon and not fall off, so cook longer if necessary.
Serve at room temperature, either in a large bowl or in small individual servings during your Osechi feast. If you have any left-over chestnuts, place a few whole on top as garnish.

Notes
This makes a lot of Kuri Kinton! So, if you are expecting a smaller crowd, cut the recipe in half.

Tried this recipe?Let us know how it was!
Hoto: Udon Stew Recipe
A long and mysterious history lies behind hoto, an udon noodle-based stew from Yamanashi Prefecture, near Tokyo. It appears to be mentioned in the Pillow Book, a collection of essays of the Heian era (794-1185), but its precise origins are unknown. Many intriguing stories have grown up around it, however, all likely containing an element of truth.

Some say that “hoto” comes from an old Chinese cake called hakutaku. It’s believed that the dish described in the Pillow Book was actually this dumpling-like cake, made of wheat flour, and for some time many dishes made from wheat were called hoto.

Other theories grow out of the constraints imposed on farmers during the Edo era (1603-1867). Although they belonged to the second-highest social caste, farmers were forbidden to eat rice, wheat, or soba (buckwheat noodles), all of which were taken as tax, to be eaten by the aristocratic class. It’s hard to believe nowadays, when Japanese farmers wield so much political influence and power, but the samurai government bled them dry. “Don’t let the farmers live or die,” ran a common motto.

Thus, according to one story, all over Japan farmers hid wheat from the eyes of government officials and disguised wheat dishes by calling them hatto or hattoh – meaning “prohibition” – instead of hoto. Such dishes were usually dumpling or wide soba soups.

Alternatively, the ban on wheat is said to have been effective, so that hoto didn’t become generally popular until the Taisho era (1912-1926), well after the lifting of restrictions. From then until the 1950s, Yamanashi folk habitually ate a type of hoto for their evening meal, and scooped hardened hoto onto rice for breakfast the next day.

Hoto Recipe

An essential element of Yamanashi hoto is pumpkin (I love kabocha and use that), used as a sweetener in the old days when there was no sugar. It was gourmet food in mountainous Yamanashi.

Real hoto uses handmade udon noodles, which are made without salt and not left to rest, resulting in a chewy texture. Store-bought fresh udon noodles will do, however. Just don’t overcook them, aim for al dente. My umami-packed version contains pork, but chicken or wild boar can be added and even tofu, as well as assorted mushrooms, daikon radish, carrots, burdock root, taro, and aburaage (fried tofu pockets) just to give you a few other ingredient ideas. Modern recipes may even include curry or butter as flavoring. I like the extra richness of butter for this dish, but a neutral oil will do. With the weather starting to cool down in the Bay area, this is one of my favorite fall treats. It is hearty, filling, easy to make, versatile and above all delicious! I call it my Japanese comfort food for the fall. And making and serving a one-pot dish can’t be beat!
Hoto

Lucy Seligman

5 from 1 vote

Print Recipe Pin Recipe

Course Main Course
Cuisine Japanese

Servings 4

Ingredients

1/2 lb lean, thinly sliced pork
3/4 lb kabocha, Japanese pumpkin (leave skin on), washed, seeded, and thinly sliced into half-moon shapes
1 package enoki mushrooms, washed and stemmed
1 Japanese leek (white part only), well-washed and coarsely chopped
2 tbsp butter (may replace with a neutral oil)
5 cups homemade dashi (fish) stock or water
4 tbsp miso paste (2 tablespoons red and 2 tablespoons white), or to taste
10-1/2 ounces fresh udon noodles
Garnish
2-3 tbsp peeled fresh ginger, cut into slivers

Instructions

Briefly saute the pork, pumpkin, mushrooms, and leek in butter in a deep medium-sized pot. Add dashi or water. Bring to a boil and add miso (for best consistency, first combine the misos and some broth in a small bowl), then add into the pot. Turn heat down to a high simmer, and cook for about 15 minutes or until all the vegetables can be easily pierced with a fork.
Add in the udon and continue to cook for 5 minutes, or until the udon has reached desired doneness: It should still be slightly chewy.
Serve immediately in large soup bowls, garnished with fresh ginger.

Notes
You can really add in a wide variety of complimentary vegetables that you may have around in your kitchen. What would complement your hoto? Onions, potatoes are just a few, etc.
Some other options to try:
Aburaage (fried tofu pockets): Pour boiling water over first to get rid of excess oil. Slice thickly into fours.
Your favorite mushrooms: I used shimeji, shiitake and enoki, but any mushroom will work.
Satoimo (Taro): Peel, rinse, cut into halves or quarters and add with the other ingredients when sauteeing.
Burdock Root (Gobo): My friend, Naomi, suggested it. Peel the gobo, and slice on the bias into thin slices. I sauteed the gobo in a little oil in the deep pot until it browned and released its sweetness. Then I continued with the rest of the recipe as noted above. Delicious!

Keyword noodles

Tried this recipe?Let us know how it was!
Japanese Recipes to Make This Fall

As the cooler fall months are right around the corner, now is the perfect time to cozy up to some traditional Japanese autumn dishes. These meals are hearty, delicious, and in many cases, healthy options as we wind down summer and enter the later part of the year.

If you’re entertaining guests, tucking in for a cool fall evening, or in a rush for lunch, these are my favorite autumnal Japanese meals that are sure to be a hit!

Trefoil and Shimeji Mushroom Pasta

If you’ve never had trefoil, it’s very similar to parsley. In fact, it’s often called Japanese parsley, for it’s clean, slightly bitter and refreshing flavor. It pairs well with the rich, umami-packed flavor the parmesan and shimeji mushrooms in this delicious Trefoil and Shimeji Mushroom pasta dish. A little dry white wine also helps cut the richness of the buttery, creamy sauce, creating a meal that’s simple for a quick lunch or a light dinner.

Get the Recipe >>

Yuzu-Meyer Lemon Poundcake

Get the Recipe >>

If you’ve never seen a yuzu, they’re similar to a lemon, but they’re an entirely different fruit. They’re sour, but bumpy and round like an orange, but with a powerful citrus flavor and aroma that is like a more lemony-lemon. This Yuzu-Meyer Lemon poundcake takes advantage of that intense citrus flavor to make something that is both rich and decadent but also light and refreshing.

If you can’t get yuzus where you are, Meyer lemons are a great substitution, but if you can get yuzus, I highly recommend them. They add such a powerful citrus flavor that it really must be experienced at least once.

Small Potatoes in Sweet Sauce with fresh Ginger Recipe

Get the Recipe >>

Immediately following WWII, rice was difficult to find in Tokyo. This made the inhabitants of the city look to any source of healthy starch they could find, which often included pumpkin, sweet potatoes, and tender, young potatoes like in this delicious recipe. Fresh, little potatoes pair wonderfully with the sweet broth made with mirin and dashi, and contrast well with the fresh ginger. It’s immediately refreshing, sweet, and comforting and a great twist on a stick-to-your-ribs vegetable.

Homemade Potato Croquettes (Korokke)

Get the Recipe >>

You probably don’t think of potato dishes when you think of Japanese cooking but this one, like the small potatoes previous, are here to show you Japanese cooking loves potatoes. These little fried croquettes – called korokke – are best served hot. The flavor is wonderful, and they’re even great in a bento box the next day as a part of lunch. Just be careful to not overfry them, or you’ll destroy their delicate flavor and texture.

Curry Rice

Get the Recipe >>

Japanese curry is a significantly different affair from Thai or Indian curries. The flavors are uniform, with spice packets made specifically for Japanese curries based on a British pre packaged spice blend all the way from the 1930s. This is in contrast to Indian curries where the spice melange is made of fresh ingredients and varies from dish to dish. Japanese curry is also not traditionally very spicy, but it does have a wonderful palate of flavors.

This Japanese curry recipe calls for the root veggies of fall – potatoes and carrots – and I’ve even snuck in an apple, adding a sweetness that is truly delicious. This recipe calls for chicken but you can use almost any protein, including tofu or fish, if you’d like. Mix the yummy curry with fresh white rice and you have a quick, healthy, hearty meal that is great for lunch or a comforting dinner.

Ohagi

Get the Recipe >>

For many westerners, mochi and other Japanese sweet treats will likely be a large departure from the desserts they’re used to having. These ohagi/botamochi (depending on the season) are made with adzuki beans and glutinous rice flour, and then are topped with a variety of different flavors from sesame seeds to a sugar-and-salt mixture. Their texture is intriguing and pleasant, and their flavor is unique but still satisfies that mid-afternoon craving for a treat. With fall fast approaching, make up a batch of ohagi and see if it doesn’t add some complexity to your sweet tooth.

Duck Delight

Get the Recipe >>

I find that the rich meat of a duck is a wonderful main dish for fall and winter, when I want something that is more substantial to eat. Flavored with soy, Grand Marinier, orange, and brightened up with shiso leaf, this Duck Delight recipe will impress any guest and perk up your spirits on even the most dreary autumn day.

While the recipe calls for shiitake mushrooms and green beans, any mushroom would probably be fine and you could substitute in any firm green vegetable in place of the beans.

Omuraisu (Rice Omelette)

Get the Recipe >>

Omuraisu is both impressive to see and deceptively simple to make. The omelette is creamy, smooth, and delicious and this dish in particular is a great way to use up leftover rice. Since the most exotic flavor here is the ketchup used to garnish, you can likely make this dish right now with whatever you have in your kitchen.

Combining a healthy, protein-packed omelette with rice creates a rich, satisfying meal for breakfast, lunch, or dinner.

Chestnut rice

Get the Recipe >>

Rice is a huge part of the Japanese diet, with an incredible amount of variations, cultural uses, and preparations. Two of the most common fall celebratory recipes for rice are kurigohan (chestnut rice) and the other using matsutake mushrooms, which are incredibly expensive and rare outside of Japan.

Luckily for us, chestnuts aren’t rare, particularly in fall and winter, and they impart a wonderful flavor on the rice. You’ll also find that this recipe comes together quickly (assuming you soaked the chestnuts in advance) and it’s relatively simple to make. All told, chestnut rice is a wonderful introduction for the fall months.

What are some of your favorite dishes for fall? Do you prefer to embrace the rich and hearty flavors that fall often brings, or do you like to keep it clean and simple?
Fresh Fusion Sashimi Salad for Summer
This simple yet delicious and easy main course salad is truly a mingling of Eastern and Western cuisines, a fusion of cultures and ingredients to create something new and exciting for your palate. The main ingredients –raw sashimi-grade fish and Japanese herbs – are unmistakably Japanese, but the presentation is a Western – style salad. This has become a popular style of salad in Japan and is the perfect summer salad– fresh, tasty, and an energy – giving dish for the long sultry days of August.

Fresh Fusion Sashimi Salad for Summer

You can really play with it, substituting your favorite vegetables, fish, or salad dressing – just as long as you keep all the ingredients and tastes in harmony. I have suggested two possible dressings, but there are many other variations that would also be delicious. A smaller portion of the salad makes an excellent first course, any time of the year. Remember, since this salad is made with raw fish, buy and use only the freshest sashimi-grade fish possible and serve on the day of preparation.

The most important thing to remember is to have fun with this salad! Play with the fish and veggie combos, and make the dressing your own. Every time I make this salad, it is a little different depending on what I find at the market and what is in my frig. I am thinking next time I make it to try using gochujang (Korean red chili paste) instead of wasabi for a different taste profile!
Fresh Fusion Sashimi Salad

Lucy Seligman

No ratings yet

Print Recipe

Course Main Course, Salad
Cuisine Japanese

Servings 4

Ingredients

1-1/4-1-1/2 cups fresh sashimi-grade yellowtail, salmon or tuna, coarsely chopped
5-1/4 oz smoked salmon (or 16 slices)
8 fresh sea scallops
5 perilla (shiso) leaves, finely chopped
4 scallions, trimmed and finely chopped
1-2 medium – size cloves of garlic, peeled and mashed
1/2 cup finely shredded carrots
1/2 cup celery, cut into matchsticks (may replace with daikon radish or udo*)
1/2 cup fresh fennel, trimmed, thinly sliced into strips, optional
1/2 cup finely shredded semi-peeled cucumber
1 bunch watercress (or kaiware radish sprouts), trimmed, roughly chopped
8-16 Belgian endive leaves, separated (or parboiled young asparagus)
Dressing #1:
3 tbsp extra-virgin olive oil
1 tbsp neutral oil
1 tsp soy sauce, or to taste
2 tbsp rice vinegar
2 tbsp white wine vinegar, or lemon juice
1-2 tsp smooth Dijon mustard, or to taste
1 tbsp finely chopped perilla leaves (shiso)
salt and pepper to taste
Dressing #2:
4 tbsp neutral oil
1 tbsp Japanese sesame oil
1 tbsp soy sauce, or to taste
4 tbsp rice vinegar
2 tsp wasabi horseradish, or to taste
1 tbsp toasted white sesame seeds
1 tsp dry sake
salt and pepper to taste
Garnish**: Optional
1 knob fresh Myoga, a type of Japanese ginger, finely chopped

Instructions

Place the chopped fish in a bowl, add the perilla leaves, scallions, and mashed garlic, and mix well. Set aside in the refrigerator until ready to serve.
Make your chosen dressing(s) by combining all the ingredients and whisking well. Taste for seasoning and set aside.
Divide the fish mixture into eight little portions (two per person). Wrap each portion in two slices of smoked salmon. Alternative is to lay the smoked salmon in the center of a large plate and top with sashimi mixture.
To server, place small mounds of carrot, celery or daikon, fennel, cucumber, and watercress or kaiware around the rim of each individual plate. Place four endive leaves in the center, and arrange the two sea scallops and two fish bundles on top or mound the fish in the center on top of the smoked salmon, placing the belgian endive around the 4 corners, creating a circle. Drizzle the dressing generously over the salad and serve immediately. If you decide to make more than one dressing, then serve these at the table, and let your guests serve themselves.

Notes
*Udo is a crunchy, slightly sweet Japanese vegetable that has no English translation. It should be peeled and is generally eaten raw.
**If you are lucky enough to find fresh myoga, a type of Japanese ginger, that would also be lovely finely chopped and scattered on top of the salad for some extra crunch with a different flavor profile.

Tried this recipe?Let us know how it was!
Onigiri – Rice Balls Recipe
Onigiri (rice balls) also called omusubi is Japan’s brilliant, versatile and endlessly creative answer to savory sandwiches. It is completely portable and you can take onigiri to school excursions, exams, picnics…well just about anywhere. For an added treat, you can grill the onigiri, wrap in nori (seaweed) if desired and serve hot. Typical shapes of rice balls are triangles, rounds or ovals. Oh yes, wrapping your onigiri in seaweed prevents sticky fingers, a real plus for a meal on the go!

There are many Onigiri specialty shops in Japan and if you go to any konbini (convenience store like Lawson’s, or 7-11), you will find a wide assortment to choose from. But, they are so easy to make, do try making it at home. They are quick to make as long as you have some cooked rice, and you can let your imagination for fillings run wild! Here are just a few popular combos to try.

The best accompaniment to onigiri to my mind if time permits is pickled vegetables (tsukemono) and a bowl of miso soup if you want a bigger meal. Onigiri can also be served instead of a bowl of white rice at any informal meal.

My dear friend, Naomi in Tokyo, put it this way: “Onigiri is soul food for Japanese people. It conveys Mother’s Love.”

What’s your favorite onigiri? It’s hard for me to pick just one…..But, I do make grilled Okaka (dried bonito flakes, toasted white sesame seeds, and soy sauce) a lot at home. The real issue is stopping eating them as they are so delicious! Consume your onigiri the day you make it and don’t refrigerate. That would make the rice hard and very untasty!
Onigiri (Rice Balls)

Lucy Seligman

No ratings yet

Print Recipe

Course Side Dish
Cuisine Japanese

Servings 4

Ingredients

3 cups cooked & warm Japanese short-grain rice
Dried nori (seaweed) sheets as needed, lightly toasted, optional
Fillings: Choose one or do a variety: This recipe makes 8-10 rice balls.
2 to 3 small packets of dried bonito flakes, 3 to 4 tablespoons toasted white sesame seeds, and soy sauce to taste
Umeboshi (pickled plums), pitted
Salted grilled salmon, deboned & flaked, homemade or store bought

Instructions

If making the first filling called Okaka: Combine the warm rice and seasonings in a bowl. Mix lightly to blend, and adjust seasonings as desired. Moisten your hands with lightly salted water, or use an onigiri mold (usually made of plastic), also dipped into water, and shape into triangles. Press the rice into shape, but don’t mash or squash the onigiri. You can also use plastic wrap to shape the onigiri and to transport in the wrap until ready to eat.

If making any of the other fillings: Make a small hole in the center of the onigiri, and tuck in a little of one of the fillings (about 1-2 teaspoons). Continue shaping onigiri to cover the fillings. If desired, wrap the onigiri in the toasted seaweed, or cut the seaweed into the same shape as the onigiri, and place on top.

Notes
You can also mix in any kind of Furikake (flavored dry condiment such as Wakame Furikake, Shiso Furikake, etc) into the rice for an added layer of flavor.
Other popular variations include:
Tarako (salted cod roe), either raw or grilled, Mentaiko (roe made from Alaskan pollock/cod) for a spicy kick, tempura shrimp, tuna mayo (make sure you use Japanese mayo for added flavor), and on and on.

Keyword rice

Tried this recipe?Let us know how it was!
Unusual Edo Tastes: The use of Black Pepper and Garlic
Japan may have been cut off from the rest of civilization during the Edo period (1603-1867), they sure didn’t suffer when it came to food and had a surprisingly rich food culture. They had a vast and plentiful diet, that included many western imports. Over 300 cookbooks were written during the Edo Era. The following recipes, which are adaptations from Kyoikusha-shinsho’s fabulous Ryori no koten series, employ and highlight two fairly unusual ingredients for Japanese dishes of that era: black pepper and garlic.

Unusual Edo Tastes

There is an interesting story behind the black pepper. In 1609, a government official at the port of Hirado, southwest Japan, bought a large quantity of pepper from the Dutch. The Dutch were the only Westerners allowed to remain in the country after the Tokugawa government sealed Japan off from outside influence. Although pepper was a luxury item in those days, perhaps the official entertained the idea of promoting good ties or having a better import-export relationship with Holland. At any rate, this purchase might have been what led to the increasing availability and popularity of pepper during the Edo period.

These recipes originally caught my eye because I love all types of pepper and garlic!

I had some left-over black pepper rice, and fried it in a little oil the next day so that it was browned and crispy. Delicious! Whether you are on team rice cooker (my daughter), or team stove-top (me), this rice dish will come out perfectly either way.

BLACK PEPPER RICE

Serves 4-6
- 2 cups Japanese white rice, washed and drained
- ½ teaspoon fresh black peppercorns, coarsely cracked
- 2 tablespoons soy sauce
- 1 tablespoon sake (rice wine)
- 1 piece of konbu (kelp), 2 in by 2 in, wiped lightly with a damp cloth
Garnish:
- Shredded nori (seaweed)
Soak rice in water for up to 30 minutes before cooking. Rinse and drain. Mix the rice, black pepper, soy sauce, and sake in an electric rice cooker or large saucepan. Place the konbu on top and add enough water to cook the rice. Follow instructions if using an electric rice cooker, otherwise cook covered for 20 minutes or until the water is absorbed. Turn heat off. Let cooked rice rest for 10 minutes with cover on. Discard konbu. Serve in rice bowls, top generously with shredded nori, and eat immediately.

SHREDDED CHICKEN WITH JAPANESE RADISH

Serves 4-6
- 1 lb daikon (Japanese radish), peeled and cut into thick rounds
- ¾ lb boneless chicken breast with the skin, cut into chunks
- 3 tablespoons soy sauce
- 1 tablespoon sake
- Pinch of salt
- 1-½ tablespoons cornstarch
Garnishes:
- 1-2 cloves garlic, peeled and thinly sliced, or to taste
- ½ cup green onions, finely chopped
Place the cut daikon in a soup pot and lay the chicken on top. Cover with water. Bring to the boil, remove scum if necessary and cook, covered, for 10 minutes. Turn off the heat, take out the chicken, and discard the skin. Cool chicken briefly and shred it.

Add soy sauce to the soup pot and cook for a further 10-15 minutes with the lid off, or until softened. Take out the daikon and place in 4 or 6 serving bowls. To finish the sauce, turn heat down to low and add in the sake and salt. Combine the cornstarch with a little cold water to make a smooth paste and add to sauce to thicken it slightly, stirring until combined. Taste for seasoning and adjust if necessary.

Place the shredded chicken into the prepared sauce for a few minutes to reheat and then remove. Place the chicken on top of the daikon, pour a little sauce over it, and sprinkle with the garlic and green onions. Serve immediately.
Inarizushi – Sushi Rice in Pouches of Deep-fried Tofu
Auspicious foods are a classic feature of Japanese festivals. At Hinamatsuri, also known as Girls’ Day Festival, on March 3, tradition dictates fare such as shirozake (white sake), arare (cubed rice crackers), and inarizushi (sushi rice in pouches of deep-fried tofu).

The Fox’s Favorite – A POCKETFUL OF RICE

The word inari originally meant a farmers’ god, bringer of good harvests. His messenger was a fox, so the entrance to an inari shrine, often reached through a series of red torii gates, is guarded on both sides by stone foxes. Offerings at the shrine have traditionally included sake, mochi (rice cakes) and sekihan (red rice). And, from the end of the Edo period (1603-1867), abura-age (deep-fried tofu) began to also be left for the fox messengers. One suggestion is that foxes acquired a taste for oily foods because when hungry they used to sneak into shrines and lick the oil from lanterns for sustenance. Whatever the reason, it’s generally believed that abura-age is their favorite snack. So sushi made with abura-age came to be called “inari” sushi.

Inari Sushi – Inarizushi

Inarizushi first appeared during the early days of the Tempo era (1830-44), a period of great famine. According to one story, it was introduced in the Ryogoku-bashi area of Edo (Tokyo) by a sushi shop employee called Jirokichi. At night he ran his own food stall, where he sold inarizushi dirt-cheap. He could only sell it after dark, however, because the people of Edo were so snobbish that they didn’t want to be seen consuming such cheap eats. Nonetheless, by 1846 inarizushi had become popular enough even to have its own vending cry.

Now it is readily available throughout Japan, with regional differences in the shape. The fried tofu skins may be triangles, or squares, or even turned inside-out. Sometimes they are tied up into little pouches with a length of edible dried gourd. The name varies, too – in Osaka, for example, it is called kitsune-zushi (fox sushi) or simply kitsune.

It took me a long time to like Inarizushi and I finally figured out that it was because most of what you buy can be cloyingly sweet. Once I started to make my own, lessen the sugar, and added in more sesame seeds, I became a fan. One variation I have begun doing is adding slivers of peeled Japanese cucumber to the sushi rice mixture. I like the contrast of textures, and the added crunch from the cucumbers. Perfect picnic food!

Sushi rice in pouches of deep fried tofu
Inarizushi

Lucy Seligman

No ratings yet

Print Recipe

Course Side Dish
Cuisine Japanese

Servings 4

Ingredients

2 cups Japanese short-grain white rice, washed and drained
3 tbsp sake
A 3-inch (7.5-cm.) square of dried konbu (kelp), wiped with a damp cloth and slashed to release favor
4 tbsp rice vinegar
3 tbsp white sugar (up to 4 tablespoons for a sweeter rice)
1 tsp salt
2 tbsp toasted white sesame seeds, or more to taste
6 sheets abura-age (fried tofu)
Seasoning stock:
1-1/2 cups dashi fish stock
3 tbsp soy sauce
3 tbsp white sugar
2 tbsp sake
1 tbsp mirin (sweet sake)
1/4 tsp salt

Instructions

Put the washed rice in an electric rice cooker or large saucepan, add the sake and slightly less water than usual (the aim is firm rice, not mushy), top with the kelp, and cook. Meanwhile, slowly heat the vinegar, sugar, and salt, stirring continuously, in another pan. When the sugar is dissolved, remove from heat and let cool to room temperature.
As soon as the rice is ready, spread it on a large platter and cool quickly using a paper fan. Discard the kelp. Drizzle the cooled vinegar mixture over the rice and mix lightly with a rice paddle – trying not to mash the rice. Sprinkle in the sesame seeds and mix lightly. Leave to cool, covered with a damp piece of cheesecloth, until ready to use.
Place the abura-age in a colander and pour boiling water over it to remove the oil, and soften the abura-age. Gently pat dry with paper towels and slice in half (across the middle, to preserve two pouch-like ends). Carefully open the pouches with your fingers, trying not to tear them.
In a medium-sized saucepan, heat all the ingredients for the seasoning stock. Add the abura-age and bring to a boil. Turn the heat down and simmer, semi-covered, for 20 minutes. Remove from heat, leaving the abura-age in the sauce to absorb the flavor until it cools to room temperature.
Drain the abura-age, discarding the stock. Wet your hands with water and scoop up some of the sushi rice into a small ball, shaping firmly to fit one of the pouches. Stuff the pouches and place on a serving plate, seam side down.

Notes
This recipe makes 3 pouches person. Best consumed the same day of preparation.
Variation: Add slivers of peeled Japanese cucumber to the sushi rice mixture.

Tried this recipe?Let us know how it was!