Avocado Toast with Furikake
Avocado toast with furikake is flavorful twist on a favorite brunch dish with perfectly soft scramble eggs and loads of umami.
Tag: Japan
Red Bean Protein Shake
This red bean protein shake contains sweet and creamy adzuki red beans that blend well for a different kind of post-workout snack!
Miso Glazed Squash
If you’re like me and my friends, your veggie haul this week may have included some of what will be the last of the summer bounty before we head into gourd season. In my house, this included a ginormous summer zucchini squash, and I knew just what I was going to do with it. This miso glazed squash came to me straight away.
No-Churn Matcha Ice Cream
This no-churn matcha ice cream combines sweetened condensed milk, heavy whipping cream and green tea matcha latte powder for a quick sweet frozen treat.
Spicy Shrimp Sushi Stack
Next up for your food porn viewing pleasure is Lephan of the elegant and gorgeous blog Macarons and Lavender! She’s the cutest, and we share a love of food and travel (though she does much better than I do on the fashion front). She’s got…
Red Bean Frozen Custard
Sweet Japanese red beans in a creamy frozen custard base
Memorial Day, expectations met. It was hot (HOT), and I zoo-ed, grilled, laughed, hugged, ate and ate some more. The perfect start to summer. And with that, comes ice cream. Actually, frozen custard in this case. The real stuff. Red Bean Frozen Custard to be exact.
Japanese Pork Curry
Bright Japanese Pork Curry comes together quickly – made with homemade curry powder with a mix straight from your pantry staples
Chawanmushi
Chawanmushi is an egg custard dish in Japanese cuisine, usually eaten as a dish in a meal, as a savory rather than sweet course.
Touganjiru
I started Japan with so much time on my hands…plenty of time to get all of this week’s menu cooked. Time, yes. Ingredients, no. Unfortunately I had to wait until the weather warmed up enough to melt the ice that was locking my car to the street to go to the Asian grocery…more specifically, the Japanese grocery because these ingredients were not going to be find at the local stop and shop. That was yesterday, and a good part of and today I spent in a much needed catch up with friends. So, I offer you a quick and easy soup to end my Japanese tour, and will come back in a few weeks to make the final dish when I get to Mongolia and I’m at a loss for things to make.
Another of D’s mom’s handiwork here with this touganjiru, which reminded me a bit of an egg drop soup. I admit that the ingredients are a bit difficult to find, even if you know what you’re looking for. I’m lucky, but I know that not everyone has D to drag to the Japanese market to help. I’ve included pictures and substitutions where I could.
This was good! While delish, it’s not enough food on its own but, make no mistake, would be perfect for lunch, or a night like tonight when I’m not that hungry.
Touganjiru
Ingredients
- 4 cups water
- 1 TB dried kaibashira/hotategai or fresh scallops
- 1 ½ TB soy sauce
- 1 TB sake
- 1 TB mirin
- ¼ cup toromi-konbu/natto-konbu (finely cut, dried kelp)
- 1 large egg, beaten
- 2 TB katakuriko or cornstarch with 2 TBSP water
- ¼ cup green onion, sliced
Instructions
- Place 4 cups of water in a medium pot, along with the scallops.Cook for about 20 minutes, or until tender, on a medium heat with lid on.
- Lower the heat, and add dashinomoto, soy sauce, sake, mirin and kelp. Turn the heat to medium and when it boils, add the cornstarch slurry. When the soup thickens, add the beaten egg, and stir until the egg is done. Turn the heat off and add the green onion. Serve hot.
Notes
Adjust the seasoning as you go along. Add more liquid katakuriko, as desired thickness of texture to your liking.
Katsudon
This is a family recipe for Katsudon, a popular Japanese food, a bowl of rice topped with a deep-fried breaded pork cutlet, egg, vegetables, and condiments.
