Category Archives: Japanese

Chicken, Potato and Baby Bok Choy Stew

It’s been a while, but I had made this dish quite a few times before and I wanted to note it down before I forgot how to do it. Maybe because it’s been a while, but out of all the times I’ve made this dish, today’s was probably the worst. Still, it’s a relatively robust dish and can take some misjudgments and cooking errors with the best of them.

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Yakisoba is the Japanese version of chow-mein noodles – a stir-fried mix of noodles, meat and vegetables, both delicious and potentially healthy. What’s not to like?

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Wasabi Flank Steak and Miso-Glazed Potatoes

Saw this recipe in SOC’s Food & Wine magazine (Japanese-style home cooking issue, June 2009 or thereabouts), and it looked delicious (as recipes in glossy magazines often are). I’ve been wanting to use wasabi in cooking, because I like the way wasabi feels on the sinuses (note: a study showed that wasabi is actually not a decongestant, even if it feels that way – it might actually cause more congestation). Also, I already had a large jug of michiu and a package of miso from making the Miso-Glazed Sea Bass, so I thought I’d leverage ingredients that I already had.

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Sushi Restaurants

Didn’t try sushi until college, but I have slowly grown to appreciate the flavor and texture of it. It all starts with a fresh and high-quality fish.

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Miso-Glazed Sea Bass

Really delicious Japanese-flavored fish that takes a couple days of advanced planning but not too much work to make. First tried it about a decade ago, when my grandma made it. Great for hosting dinners.

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Ramen Restaurants

Ramen: There’s just something about a well-made Japanese noodle dish that provides food for the soul. It also has the side benefit of generally being easy on the wallet.

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