A fair warning to those of you who decide to venture into the delicious world of homemade gyoza: You will be forever ruined once you make or taste homemade gyoza. All other store bought, commercial gyoza will no longer satisfy you. That’s how good homemade gyoza is. You have been warned. Continue reading
Deep fried to perfection, with a crispy outside and a succulently juicy inside, today I’ll be sharing a recipe for one of my favorite things to eat as an appetizer in a Japanese restaurant: chicken karaage…
Karaage refers to a deep frying method where items are seasoned with soy sauce, ginger, and garlic, and then coated in a flour and potato starch mixture. Lightly battered and packed with plenty of flavor, this chicken dish makes for not only a great side dish, but is also a perfect addition to a bento!
I have a dilemma: summer is officially in full swing, complete with sunny skies and soggy humidity, and as luck would have it, I suddenly really want to eat a big bowl of steaming hot ramen…. But, with the weather being so warm, how can I satisfy my cravings without getting heatstroke?
My solution? Hiyashi chuuka, which is basically a plate of chilled ramen topped with a colourful assortment of meats and vegetables and drizzled with a light sesame sauce! Continue reading
Sushi comes in many forms, whether it’s rolled-up maki, bite-sized nigiri, box-shaped oshizushi, or artfully arranged over a bed of rice for chirashizushi… but one of the most simple and easily overlooked type has to be the humble inari zushi!
Made of inari age (seasoned deep fried tofu pouches) stuffed with tangy sushi rice, inari zushi resembles a golden brown pillow. The inari age gives this dish a sweet and slightly salty flavour, and it’s spongy texture contrasts the chewiness of the rice.
Inari zushi makes frequent appearances in anime, particularly in shows that feature kitsune (fox gods) or the Shinto kami (god), Inari Okami… In Japan, inari zushi is a popular item left as an offering at Inari shrines not only because the supposed favourite food of Inari Okami‘s kitsune is inari age, but also because the pointed tips of inari zushi resemble the pointed ears of a fox! Continue reading
If you’ve ever seen an anime featuring the Shinto kami (god), Inari Okami, and its’ kitsune, or fox gods, you would know that their favourite food is inari age, or seasoned deep fried tofu pouches….
A little sweet, a little savoury, inari age is really not the most attractive food ever (it’s kinda… just brown coloured? Floppy? Damp?)… but trust me when I say it’s delicious! The tofu pouches have a slight sponginess with a nice bit of chew, and really soaks up the sauce it’s seasoned in. Continue reading
Now that the rush of writing my first impressions for the Spring 2014 anime season is over, I can finally go back to posting recipes… and this time, I’ve got one that is quite the production to make: vegan gyoza!
Crisp on the outside while soft and juicy on the inside, gyoza is a common food item that is often served as a side dish in ramen and Chinese restaurants all over Japan. With a wonderfully savoury flavour, this popular appetizer is often filled with a mix of minced pork, cabbage, Chinese chives, and garlic, and is generally dipped in soy sauce seasoned with rice vinegar and chilli oil. Continue reading
Chawanmushi is one of those dishes that might look difficult to make, but is actually so simple you could whip a batch up without a second thought. Soft, salty, and smooth, chawanmushi is basically a savoury steamed egg custard dish that contains a veritable treasure trove of fillings suspended within, including shrimp, chicken, carrot, shiitake mushrooms, gingko nuts, green onions, and kamaboko (a type of fish cake). Served piping hot, this dish is perfect for a cold winter’s day! Continue reading