recipe

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Fish that get on in life, plus a super-simple recipe for teriyaki fish made in the oven.

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[Note: I am reposting this article from the archives because of this paragraph. Several people have said in the comments that a Danish Æbleskiver or ebleskiver pan would be a good substitute for a takoyaki pan. You also see this mentioned on other sites. I finally got a chance to hold a real ebleskiver pan in my hands, and the bad news is that I am not sure it really would make a good substitute. The pan makes round cakes shaped similarly to takoyaki, for sure, but they are maybe 5 to 6 times the size of a takoyaki. So what you'd end up with are huge dumplings, which would need to be cooked a lot longer than takoyaki do. One of the main features of a takoyaki is the contrast between the slightly crispy outside which gradually softens under the sauce, and the just-cooked, piping hot creamy interior. I really don't think you can get that with a huge er, ball. But if you have tried it for yourself, please let me know.

Another note: The video I mention below that was so great has been withdrawn due to copyright violation from YouTube. I'll replace it with more complete instructions as soon as I can, but in the meantime you can still make takoyaki from the recipe.

This was originally published in July 2007.]

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Mochi with brown butter, green onions and nori

All about mochi and New Year's in the Japan Times, plus a ruinous-to-your-waistline buttery mochi recipe.

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A recipe for katsudon (a fried pork cutlet on rice topped with scrambled egg), and the history of pork in Japan.

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A very simple creamy soup, made with a quintessentially Japanese spring vegetable, bamboo shoot or takenoko.

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One of the all-time favorites on this site, revised and updated.

Japanese basics: Nanban sauce or vinegar (Nanbansu)

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Three versions of a versatile Japanese sauce that can be used as a marinade, dipping sauce or dressing. It's called Nanban or "wild southern savage" sauce.

Type:  recipe Filed under:  basics japanese sauce yohshoku washoku

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Here's how to cook rice quickly and easily using a regular old non-stick frying pan. It's so easy and foolproof you won't believe it!

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Sweet azuki beans

(Update posted January 2011:) I've updated this recipe for classic tsubu-an or "chunky" style sweet azuki bean paste, originally posted back in June 2006, once again. In March 2010 I added instructions for making it with a pressure cooker - the way I've been making tsubu-an for the last couple of years. Since this was originally posted, I've received a number of comments from people who had trouble with their beans getting soft enough. After some experimentation, I've found that if the beans are fresh you can just add the sugar while cooking without much trouble, but if the beans are a bit old - which is the case more often than not unfortunately - you may run into problems. So, in this latest edit, I've revised the instructions so that people having problems with the (possibly old) beans getting soft enough, will have more success.

A lot of Japanese sweets are based on beans that are cooked with a ton of sugar to a paste-like consistency. Red azuki (adzuki) beans are the most popular kind of beans to use in sweets, and sweet azuki bean paste is called an (餡) or azuki-an (小豆あん).

I've updated this recipe for classic tsubu-an or "chunky" style sweet azuki bean paste, originally posted back in 2006, with instructions for making it with a pressure cooker.

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My latest Japan Times article and recipe are about sakekasu, the lees left over after sake is pressed. Plus: a bonus recipe for amazake, aka "Japanese eggnog".

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