Tofu steak – Isekai Shokudou, Episode 4!
Not every meal has to contain meat to be satisfying, filling, and balanced… and to prove this point, today we’re going totally vegan and making tofu steak!
In Isekai Shokudou episode 4, a young wood elf enters the restaurant to another world and asks for a meal that contains no meat products whatsoever. She’s doubtful that a human is capable of making a meal that not only meets her dietary restrictions but that is also delicious. And then, out comes the tofu steak. Cooked to perfection and topped with simple condiments, she’s intrigued and charmed by this simple yet flavorful dish… Continue reading
It’s been a year in the making, but I finally cracked open my jars of homemade umeshu (plum wine) a couple months ago, and I am pleased to say that it was sweet with a wonderful sourness, incredibly fragrant and deliciously alcoholic. Basically, summer in a glass.
Umeshu isn’t a drink that’s commonly seen in anime, maybe because most anime is set in high school and minors can’t technically drink on TV… But, I did see it once (ONCE!!) on an episode of Bokura wa Minna Kawaisou, and since then, I’ve been obsessed with trying to make it myself.
Have you ever seen umeshu/plum wine in anime before? Or, have you ever tried it in real life? Continue reading
I have literally been waiting an entire year to make this recipe… Ever since I watched Flying Witch in spring 2016, I have wanted to try a taste of the seasoned fiddlehead dish that was featured in episode 7… (actually, I want to eat every single food featured in this anime, but I digress…) unfortunately, fiddleheads are very seasonal and when the episode aired, they weren’t available! Imagine my disappointment… And so, I waited and waited and waited… and an entire year later, here we are: it’s finally time to make sesame miso kogomi! Continue reading
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
Tender pieces of fish meets soft, juicy rounds of daikon in this sweet soy sauce based simmered dish that is perfect for those unexpectedly cool nights during the year. It’s especially perfect in the winter when all you want to do is sit inside with a steaming bowl of delicious food. Warm, flavorful, and comforting, with the taste of the mild fish is tempered wonderfully by a bit of ginger, buri daikon is an ultimate comfort food. Continue reading
It’s always a fun time going to a yakitori restaurant or izakaya and trying out a ton of interesting little dishes. I mean, meat on a stick is usually a good sign a meal is going to be delicious. And, while grilled chicken skin, barbecued liver, and pieces of cartilage might be fun to sample, what I really love to eat is a little known dish called tsukune.
Tsukune is basically seasoned ground chicken that is coated in a sweet soy sauce-based sauce, grilled, and served hot with a raw egg yolk. It’s tender, flavorful, and, when paired with the egg yolk, rich as well. Did I mention it’s also meat on a stick?? Continue reading
When I first heard of cream stew, I will admit that I wasn’t very enthusiastic about trying it out. A stew made with milk really didn’t sound too appealing to me… Maybe I was just dismissing this plain looking stew because I was skeptical about its ultra white and creamy color, or because it was always being out-shined in my eyes by curry rice, another prominent stew-like dish.
But, then my sister-in-law made cream stew for dinner one night while I was visiting, and I was hooked! The stew was unexpectedly delicious, with the flavors of all the vegetables and meat coming to the forefront in a tasty, creamy stew that was rich, satisfying, and hearty. It wasn’t overly creamy or rich, and was so easy to eat. Of course, I had seconds! Continue reading