Posts Tagged Japanese Cooking: A Simple Art

On Soba Broths/Dipping Sauces

Recently, my wife asked about making a soba soup for lunch one day.  On thinking about the problem, I thought about the times I had nabeyaki udon at restaurants.  If memory serves (with respect to Chairman Kaga), it seems that the versions of nabeyaki udon that I preferred were savory and not sweet.  This occurred […]

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Iron Chef Morimoto’s Oyako Don For Two

So this past week, I’d been trying to figure out how to make my wife happy for a Monday night dinner.  Perusing through Iron Chef Morimoto’s Mastering The Art Of Japanese Home Cooking, I spotted his version of Oyako Don (p. 67,68). I’d made a version of this dish once before from Tsuji’s “Japanese Cooking: […]

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Root Vegtable Nimono

Based on Tsuji’s Japanese Cooking: A Simple Art (p. 395 – ‘Drenched Radish [Daikon]), I thought I’d make a vegetable side dish for dinner tonight (1 Nov 2012), given my wife’s current dietary restriction (on physician’s orders).  What I thought I’d do is to gently boil 1″ thick daikon rounds and 1/2″ thick renkon (lotus […]

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