Grilled Aubergine with Miso Glaze (Nasu Dengaku なす田楽)

I must have seen this dish dozens or maybe hundreds of times in the past years but never tried making it. I haven’t had any occasion to taste it during my trips to Japan either, so I had no idea what to expect from it. I worried about the slight sweetness of the miso glaze,…Continue Reading “Grilled Aubergine with Miso Glaze (Nasu Dengaku なす田楽)”

Katsuobushi to Goma no Furikake (Dried Bonito and Sesame Seed Topping)

“Sprinkling” would be the closest translation of “furikake”, though I guess “topping” sounds more correct. Furikake ふりかけ(“furikakeru” means “to sprinkle” is one of those Japanese food inventions that merits to be more known and practiced all around the world. If you don’t like eating plain white rice (I know many of us Westerners are not big fans) and you have already been…Continue Reading “Katsuobushi to Goma no Furikake (Dried Bonito and Sesame Seed Topping)”

Overnight Japanese Celery Pickles (Serori Zuke)

Celery is not the most traditional Japanese vegetable and yet the aroma and flavours of these pickles seem so typically Japanese, I would not put this dish into the “fusion” category. The delicately vinegared, slightly smokey, dashi-based brine mellows the celery’s taste, but keeps it refreshing and crisp, making these overnight pickles a wonderful winter side-dish,…Continue Reading “Overnight Japanese Celery Pickles (Serori Zuke)”

Chicken Legs in Doenjang (Korean Soybean Paste) and Gochujang

It was a total improvisation and I still cannot believe it gave such a marvellous result. Even though I have just come back from a short trip to Rome, which was a marvellous culinary experience, the dinner I dreamt of was fiery and Asian (yes, I am addicted…). I was tired by a long car…Continue Reading “Chicken Legs in Doenjang (Korean Soybean Paste) and Gochujang”

Tamagoyaki/Dashimaki Tamago with Mitsuba (Japanese Rolled Omelette with Herbs)

Dear Japanese friends and all the experienced tamagoyaki makers, please be indulgent. What you see above is only my second attempt at the delicate task of preparing the Japanese omelette. The first time I tried making it, the result was tragical, so I expected a long series of failures. Surprisingly, this second omelette didn’t fall…Continue Reading “Tamagoyaki/Dashimaki Tamago with Mitsuba (Japanese Rolled Omelette with Herbs)”

Chawan Mushi with Asparagus (Japanese Savoury Egg Custard with Asparagus)

Chawan mushi is a perfect representative of these comforting, universally enjoyable dishes, which are hardly known in Europe and which surprise all those who still associate Japanese food with sushi and raw fish. For me it has all the qualities of a perfect dish: it is light and healthy, but filling; it is extremely versatile,…Continue Reading “Chawan Mushi with Asparagus (Japanese Savoury Egg Custard with Asparagus)”

Cucumber and Wakame Sunomono (Cucumber and Seaweed Salad)

  Nami’s blog (Just One Cookbook) is one of my biggest Japanese cuisine inspiration sources. If I hadn’t written about any of her recipes recently, it’s only because several of those I had tested and posted have become my staples (Korokke or Potato Teriyaki Pork Rolls are the best examples). This refreshing salad has been…Continue Reading “Cucumber and Wakame Sunomono (Cucumber and Seaweed Salad)”

Okonomiyaki お好み焼き, or Japanese Pancake with Eringi Mushrooms and Bacon

Okonomiyaki (お好み焼き ) can be translated roughly as “grill what you like” (“okonomi” means “what you like/want” and  “yaki” means here “grilled”). This thick savoury pancake with an impressive variety ingredients might look weird, messy, not very appetising and definitely not photogenic, but I can assure you it is one of the most palatable dishes…Continue Reading “Okonomiyaki お好み焼き, or Japanese Pancake with Eringi Mushrooms and Bacon”

Tanindon (他人丼) or Tanin Donburi with Ginger

  Some of you certainly know (and others maybe remember from my previous post) Oyakodon, a delicious Japanese rice bowl with chicken fried with eggs and onion. Oyakodon (親子丼) or Oyako Donburi (meaning parent and child – i.e. chicken meat and egg – bowl) is the most famous variation of donburi dishes (rice bowl with…Continue Reading “Tanindon (他人丼) or Tanin Donburi with Ginger”