Directions: Mash the onion and garlic together. Melt the lard in a frying pan and add the raiyu. Put in the onion/garlic mixture and sauté for 2 to 3 minutes. In a small bowl, combine the misos, soy sauce and sesame oil. Add to the frying pan and cook over medium heat for 5 to 10 minutes, stirring occasionally, until thickened and bubbly. Set aside to cool. If refrigerated, it will keep for a few days.
All Recipes
The Art of Ramen: Barbecued Pork (Chashu) For Ramen
Barbecued Pork (Chashu) is just one of the many traditional garnishes used for Ramen. It is surprisingly easy to make and has a very seductive taste and smells divine! When I make this, there are never any left-overs! Chashu’s origins come from the Chinese Cantonese barbecue pork dish called Char siu. This is part ofRead On >
The Art of Ramen: “Tampopo,” Ramen history and more
In Juzo Itami’s definitive movie on ramen, “Tampopo,” a woman fights for her economic survival by learning the art of ramen (Chinese noodles in soup) making. Kitakata, Fukushima Prefecture, the local economy survives due to the largest concentration of ramen shops in Japan. Why? Ramen is a successful Chinese import, made from wheat flour, eggs,Read On >
Duck Delight
THIS DISH IS SIMPLE, elegant, and absolutely delicious. In my house, whenever I’m in doubt as to what to serve guests, I make this. The Eastern ingredients are of course, the ever-versatile soy sauce, which can be used to highlight many different types of sauces. I also use perilla leaves (shiso) as a refreshing garnish.Read On >
Beef Sukiyaki Recipe
Beef sukiyaki is the perfect recipe to have in winter. It’s a one pot dish that’s cooked and served at the table, making the clean up easier for busy cooks. It’s also a fun way to engage the family and guests together in the cooking process. Origins of Sukiyaki Nobody really seems to know theRead On >
Sweet Summer Spoonful: Mizu-Yokan: A Cool, Traditional Japanese Dessert Jelly
What the Japanese originally called kashi first came to Japan from China during the Nara period (710-93) in the form of fresh or dried fruit. Although not our modern idea of what a sweet should be, fruit was still referred to as kashi right up until the Muromachi period (1333-1573). Later, sweets made of riceRead On >
Somen Time: When the Slurpin’ Is Easy
THERE IS NOTHING MORE RESTORATIVE in summer than a slurp of cold somen, Japan’s thinnest noodle, made from wheat. As a hot dish, somen is known as nyumen; cold, it’s called hiya-somen or hiya-mugi, and is traditionally eaten from early July to mid-August. The word “somen” is derived from the Chinese sakumen, meaning “cable noodles”Read On >
Chawan-Mushi: Japan’s Savory Custard
A Savory Surprise from Japan Until I began my love affair with Japanese food, at the age of fifteen, I wasn’t very thrilled to be served custard of any form or flavor. For me, the word “custard” conjured up a vile, sickeningly sweet concoction that was best consigned to the garbage. But chawan-mushi, Japan’s delectableRead On >
Bamboo Shoots: A Kyoto Spring Specialty
Bamboo shoots are often seen as a seasonal treat so it’s worth having recipes on hand to know what you’re going to make should you come into fresh shoots. (Don’t forget to check out my other equally popular bamboo shoots recipe too Bamboo Shoot, Chicken and Fried Tofu Mixed Rice Japanese Recipe.) Boiled Bamboo ShootsRead On >