Authentic Japanese Home Cooking
The marinade in today’s recipe, Marinated Sautéed Mushrooms and Zucchini, is quite unique. It is a mixture of olive oil, shiro dashi, and yuzu koshō. The savoury aroma and umami of the sautéed mushrooms pair beautifully with the shiro dashi-based marinade, which has a slight spiciness from yuzu koshō.
Despite the oil-based marinade, the vegetables don’t taste oily at all. Perhaps the yuzu in the marinade gives the dish a refreshing taste….
Spicy Miso Marinated Chicken is a flavoursome pan-fried chicken dish made with a combination of traditional Japanese misozuke and a little spicy kick from gochujang – a Korean fermented condiment. Compared to the misozuke marinade that I introduced in Pork Misozuke, today’s marinade has a slightly stronger flavour, which works very well with chicken. You…
Japanese Butter Rolls are soft and fluffy bread rolls with a delicate buttery flavour and a hint of sweetness. The uniqueness of Japanese Butter Rolls is the shape of the roll and the texture, which is almost like a sponge. The glossy golden-brown surface also looks appetising. Japanese Butter Roll is not as sweet or buttery…
I like Japanese Green Pea Rice because it looks as if round jade gemstones are scattered throughout the rice. The charm of Japanese Green Pea Rice comes from the rich aroma of fresh, seasonal peas and their natural sweetness, which is enhanced with a simple seasoning of just salt. There are two different methods of making…
Daikon Steak with Garlic Soy Butter Sauce is quite a filling dish even though the main ingredient is just daikon. The daikon becomes very tender and nicely browned on both sides, just like a good steak. I like the contrast between the browned layer on outer edges and a semi-transparent flesh in the centre. The…
Braised Lotus Roots and Beef (Shigureni) is the ultimate sweet-and-savoury topping to enjoy with cooked rice. The refreshing ginger flavour makes it even more appetising. It is very similar to my other Shigureni recipe, Braised Beef and Burdock with Genger. Instead of shaved burdock, I used thinly sliced lotus roots. The flavouring ingredients are the…
Of the four variations of gyoza that I mentioned in my post Steamed Gyoza, Boiled Gyoza Recipe (Sui Gyoza) is probably the easiest to cook. Boiling the gyoza dumpling makes the wrappers softer and the filling juicier. The slightly garlicky soy-vinegar sauce adds another layer of flavour to the dish. Boiled Gyoza is called ‘sui…
