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)”

Chicken with Chrysanthemum Leaves (Shungiku) and Cucumber

Learning that certain kinds of chrysanthemum have edible leaves which actually taste fabulous was a stunning discovery, so several years ago I bought lots of seeds in Japan, hoping this plant would grow on my balcony. I soon realised not only that this chrysanthemum was one of the easiest and fastest growing plants, but also that it could be harvested as already as April and…Continue Reading “Chicken with Chrysanthemum Leaves (Shungiku) and Cucumber”

Takikomi Gohan しいたけと鶏の炊き込みご飯 (Rice steamed with shiitake and chicken)

Spring vegetables are nowhere to be seen yet, so the only comfort one may find in the kitchen is a new exciting dish with winter ingredients that start to become boring. The discovery of takikomi gohan has not only made me forget that mushrooms and carrots have been my staples of last months, but it has also unveiled a whole new world of…Continue Reading “Takikomi Gohan しいたけと鶏の炊き込みご飯 (Rice steamed with shiitake and chicken)”

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)”

Mackerel Simmered in Miso (Saba no miso ni サバの味噌に)

Mackerel is in season. At least this is what I assumed seeing several luscious looking mackerel dishes on my favourite blogs. I was right: my fishmonger had plenty of surprisingly fresh mackerels and apparently the season stretches through whole summer (though I see mackerel at practically any time of the year). As soon as I…Continue Reading “Mackerel Simmered in Miso (Saba no miso ni サバの味噌に)”

Teriyaki Pork Rolls with Sweet Pepper, Shiso and Gochujang

  First I saw Hiroyuki’s Pork and Radish Rolls, then Kelly posted her Sticky Pork Ribs… Not only have I started to crave pork, but most of all, I realised it has been ages since I wrote about a pork dish. As you might have noticed I am a big pork fan. Most of the…Continue Reading “Teriyaki Pork Rolls with Sweet Pepper, Shiso and Gochujang”

Chawan Mushi (茶碗蒸し), or Egg Custard with Shrimp and Peas

  Beautiful, uncomplicated, healthy, nourishing and luscious. Most of you will not be surprised if I add it is a Japanese dish I’m talking about. On the other hand, those who associate Japanese cuisine with sushi, seaweed and miso soup, would certainly be in awe if they tasted Chawan Mushi, one of the most universally…Continue Reading “Chawan Mushi (茶碗蒸し), or Egg Custard with Shrimp and Peas”

Maki Sushi with Shrimp, Avocado and Cucumber

Maki sushi is one of the staples in my house. I make sure I always have nori seaweed sheets, Japanese rice is my recent addiction, so I never run out of it, so I season it and then simply fill the rolls with whatever I find in the fridge. They make a perfect lunch, dinner, afternoon…Continue Reading “Maki Sushi with Shrimp, Avocado and Cucumber”

Japanese Chicken and Leek Skewers (Negima 葱鮪)

Looking for some new Japanese dish ideas in Izakaya: the Japanese Pub Cookbook by Mark Robinson, I stumbled upon some luscious skewers photographs, and among them grilled chicken skewers (yakitori) with negi 葱 (one of the Japanese cousins of the leek and spring onion). I must have seen a similar combination hundreds of times in books and on the…Continue Reading “Japanese Chicken and Leek Skewers (Negima 葱鮪)”