Shiso (紫蘇), or perilla, a herb I discovered only a couple of months ago, has become a staple in my kitchen. Its elegant, slightly bitter…
Before spotting it on the Humble Bean blog, I have never heard of “shoyu chicken” and would have never guessed it was a Hawaiian dish,…
This title is not a joke. Of course the above bowl’s content doesn’t have zero calories, but the white, slightly transparent threads have zero –…
When I saw Nami’s Garlic Miso Chicken Wings on Just One Cookbook, I instantly felt it would become my staple. It called for my beloved…
Shiso, or perilla (紫蘇) is a Japanese herb with a fresh, “grassy” aroma and a strong flavour. When I had a chance to taste it…
After Shira-ae dressing and Potato Teriyaki Pork Rolls, Chicken Karaage is another fantastic recipe I found on Nami’s blog (Just One Cookbook). In fact, I…
Robert-Gilles (from Shizuoka Gourmet) reminded me by one of his comments I haven’t cooked yet any recipe from Izakaya: The Japanese Pub Cookbook by Mark…
Oyakodon or Oyako Donburi belongs to the “donburi” dishes category. Donburi (丼) means either a rice bowl or a rice-bowl dish and includes many quick…
Am I the only one to make my own cold meat cuts? I am not talking here about using up the leftover roast meat, but…
Tofu is not a meat substitute. At least not in meat mandu. In these Korean dumplings tofu gives a smooth texture (usually obtained when using…