i hope you eat good food, grow beautiful things, and have more love than you know what to do with.
I like experimenting, although that means failing more than not. Thankfully, this was one of my better ideas and they came out beautifully. The sweet and savory batter from the gyeran-ppang recipe makes for a wonderful encasement for a gooey and cheesy interior. Instead of eggs, …
Sometimes I crave a nice, spicy bowl of bibimbap (especially on such a bitterly cold day), the Korean dish of lots of delicious veggies and meat and rice all mixed together topped with an egg. It’s often served in a piping hot stone bowl that scorches the rice and makes it crispy and a little smoky.
It’s so healthy and full of fiber and vegetable goodness, but tasty too! You can prepare the different toppings ahead of time and then put it all together when you’re ready to eat. I occasionally like to do DIY bibimbap night, where everyone gets a bowl of rice and a multitude of toppings are available–you put what you want on yours, the same way you might to DIY taco night.
Ingredients
1. In a bowl, place rice and any toppings you might like (and you are not limited to just the ones I did today–bell peppers, soybean sprouts, spinach, ferbrake, burdock root, mushrooms etc.) and add a dollop of gochujang. Mix well. If you like it spicier, add more sauce.
I first saw this on my favorite Korean food youtube channel (Maangchi) and it looked so delicious I just had to try it out. It was as amazing and fluffy as I had imagined it to be (and my husband concurs) but I had forgotten …
It’s Snowpocalypse 2018 here on Long Island and that means we’re all snowed in until further notice. The good part of this is that I can make a more time consuming bento. It’s actually not as difficult as it looks but does take a bit …
This is an easy and comforting Japanese Yoshoku (western style) recipe that comes together in about 20-30 minutes. For those bitterly cold days, this dish is a hit with both the kids and the adults in my house. If you don’t have powdered mushroom stock, chicken bouillon cube works, but I find the mushroom stock gives it a delicately savory flavor.
The key to this stew is simplicity–don’t go throwing all sorts of things in here or else the flavors of each individual ingredient gets lost. Sometimes I use House brand cream stew cubes (the same company make Vermont Curry cubes for my Katsu Curry recipe) and while delicious, is not necessary to make this tasty dish.
I also like to drop leftover rice into it to make a creamy chicken and rice stew.
Ingredients
It’s not new years without inarizushi! Tonight is our annual etsunengeiko at the Long Island Aikikai, where Hagihara-shihan leads the class from 11:30pm to 12:30pm. It’s a yearly tradition to practice over the coming of the new year. Afterwards, some students choose to partake in …
This simple onion pickle recipe makes for a delicious garnish for everything from avocado toast to steak tacos. I like to keep a jar of it handy since it adds a spicy, sweet tang to dishes that need a little bit of acid. You can …
Costco and Aldi both have packs of individually packed frozen ahi tuna, which is great for my family who love raw/rare fish often but don’t want to spend the money (or time) going to a sushi restaurant. Our favorite way of eating it is searing it, then cutting into bite sized cubes, and tossing it in a lemon soy sesame sauce with either shiso or scallions (or both!) with some piping hot rice.
You should be sure of the fish before using it in raw/rare applications, namely that it is free of parasites and has only been defrosted right before you plan on using it. I usually toss it in a hot pan to quickly sear both sides, which defrosts it slightly but makes it easy to cut if its still frosty inside. Then once it sits on the hot rice, it finishes defrosting.
I used a flower shaped cutter on a purple sweet potato to make the flowers, and since I grow microgreens (including radish), the cute little stalks are daikon sprouts. The ladybugs are halved cherry tomatoes with nori spots.
Recipe
Optional
1. Sear tuna directly from frozen on both sides in an oiled pan on high heat. About 1 minute on each side. Cube into 1/2 inch pieces.
2. In a bowl, mix your garnishes with soy sauce, lemon or lime juice, and sesame oil. Toss cubed tuna in and coat well. Serve with hot rice.
I bought a small package of umeboshi (Japanese pickled plums) at the supermarket–I haven’t had it in a long time and memories of the salty-sour treat compelled me to make some onigiri for today’s bento. It’s a traditional pairing with rice and shiso (the red …
