We all know about saucy liquidy stew-like Japanese traditional curries—so many variations to choose from and try and make….but what about Japanese Dry Curry-Pilaf Style? Have you ever made it? Quick, easy and tasty, and a wonderful way to use up all those bits and pieces lingering in your refrigerator. I don’t know about you,
Portuguese and Spanish missionaries started trickling into Japan to spread the teachings of Christianity near the end of the Muromachi era (1392-1567), and their first foothold in Japan was Nagasaki. The Japanese took to referring to all Europeans as Nanbanjin or “Southern barbarians,” and gradually the term “nanban” came to mean anything related to European
Last year, my daughter’s Japanese teacher at the local high school asked me to teach about 40 kids how to make yakisoba. So one early morning, we crammed into the very small ‘parent’s’ kitchen, set up a number of different stations with electric frying pans, and cooked away. There wasn’t a leftover in sight, and
This is a simple yet delicious stock base to make for any of your Ramen recipes. If you want to try other bases for the stock you can use cracked pork bones (for a richer stock) and even shelled short-necked clams. You can also quickly sauté the clams in sesame oil for a lighter stock
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.