Monday, March 29, 2010
Since I started working from home, one of the nicest things about it is that I can eat lunch at home. I really love eating simple Japanese lunch...I make soba or udon dish often and never get tired of it. This is a very typical style simple lunch I make. Simple broth (dashi stock, sake, mirin, and light soy sauce) and yuba (tofu skin) over soba noodles.
Sunday, March 28, 2010
I love braising meat.
Friday, March 26, 2010
It was time for Sundubu Jjigae (Korean-style hot tofu stew) again...I was having big cravings for the dish, so I got the ingredients and just started cooking.
Thursday, March 25, 2010
I made Yaki Onigiri (grilled rice balls) for lunch today.
Tuesday, March 23, 2010
Miso and butter make the great flavor combination just like soy sauce and butter.
Monday, March 22, 2010
Last weekend, I hosted another Donabe & Japanese cooking class. The main theme was "Yakiniku" (Japanese-style grilled meat) on the table-top grilling. The dishes we made were actually more like the crossover between Korean and Japanese cuisines. Table-top style grilling was originally introduced by Korean people in Japan and became very popular among us. So, some of the dishes we made were our (Japanese) version of Korean dishes.
Theme: Table-top Grilling with “Yaki Yaki San”
Scallion and shiitake mushrooms “pajeon” pancake
Tri-color “namul” salad
Grilled meat – Fresh Kobe-style kalbi (beef boneless sparerib), soy-marinated beef tri-tip, and sake-marinated kurobuta pork belly
Grilled vegetables etc. – Negi-miso abura-age, asparagus, king oyster mushrooms, enoki mushrooms, and garlic cloves
Miso-apple dipping sauce and ssamjang dipping sauce
Multi-grain donabe rice
2008 Cazar, Pinot Noir (Russian River Valley, CA)