Thursday, June 22, 2017

Simple Eggplant Salad

Mix together in a bowl:

1 t soy sauce
1 t apple cider vinegar
1 T olive oil
1 t lemon juice
1 t sesame oil
¼-½ t tobanjan (Chinese chili spice)
1 small clove garlic, finely minced (oroshi)
(1 t tahini)
½-1 t sugar, to taste
salt to taste


1 steamed Japanese eggplant, chopped

Chill and serve. Top with sesame seeds.

Tuesday, April 18, 2017

Kimchi Chicken

Slice thinly into bite-sized pieces:

1 large chicken breast (350 grams or so)

Marinate for 30 minutes in:

1 T sake
1 T cornstarch

Heat in a frying pan:

1-2 t sesame oil

When fragrant, add:

½ onion, sliced

Stir fry until the outside of the chicken becomes whitish, turn fire to low and add:

1 clove garlic, slivered

Stir fry gently until chicken is mostly cooked. Add:

200 grams chopped cabbage (or whatever)

Stir fry until soft. Add:

200 grams kimchi

Stir fry over a low fire for 3-5 minutes. Season with salt (and pepper), as needed. Serve over rice. Top with:

Chopped green onions (negi)

Saturday, March 11, 2017

Chocolate Bread

Put in bread maker in this order:

180ml water
1 medium egg (not a big one)
2 T brown sugar
½ t salt
2 T milk powder
40 gm butter
250 gm bread flour
50 gm whole wheat flour

Make a well in the center of the flour and pour in:

¾ t dry yeast

Set bread machine to "sweet bread" cycle. When the buzzer sounds, add:

85 gm frozen chocolate chips (frozen is the key)
40 gm chopped walnuts

When done, remove the pan from the machine and leave it for about 3 minutes. Then gently tap the bread out of the pan. Cool on a wire rack. Slice gently.

Sunday, February 12, 2017

Beef and Spinach Pasta

Grated parmesan would have been better, but I used what I had: sliced parmesan.

2 cloves garlic


¼-½ C shiitake or other mushrooms

In a frying pan, heat:

1 T olive oil

When warm, add:

200-300 grams thinly slice beef, cut into bite-sized pieces
1 bay leaf

As you stir fry that, sprinkle on:

½ t oregano
salt and pepper

When the meat is mostly cooked, add:

about 1¾ C crushed tomatoes

Stir-fry for a minute over a low fire until mixed in. 

While the sauce simmers, cook noodles al dente (until they are ever-so-slightly still a bit hard in the middle). Drain and briefly rinse.

Put noodles in the pan and mix into sauce, along with:

½-1 C fresh spinach leaves
½-1 C fresh basil leaves

Add salt and freshly ground pepper to taste.

Stir until well mixed. Top with freshly grated parmesan cheese.

Saturday, January 21, 2017

Apple Crumble

Preheat oven to 190ºC (375ºF).

Wash, core, (peel, if the apple skins are gross), and slice:

2-3 apples

Place apples in a bowl, and toss thoroughly with:

1 T freshly squeezed lemon juice
¼ t finely grated lemon rind
a couple sprinkles cinnamon

Grease a baking dish with butter, spread the apples in the dish, and place in the oven.

Now make the topping.

Place in a bowl:

½ C old fashioned oats
scant ¼ C light brown sugar
3 T flour
3 T sliced butter

Mix with fingers until the butter is mixed in and the topping comes together into clumps.

Take the pan out of the oven, sprinkle the topping on, and put it back in the oven. Bake until the topping is browned and crispy, about 30-40 minutes.

Sunday, January 1, 2017


Someone asked me where I keep my bulk-buy goods in my small Japanese kitchen. There is a shelf under my kitchen/dining room table where, as you can see, I keep containers of whole wheat flour, bread flour, oats, rice, open bags of tortilla chips (and cereal, if we have it), and milk powder. The dish cupboard has pull-out shelves for baking items and spices.  

There are trash cans for the different categories of trash:  burnable, plastic, and cans and bottles. If I have overflow from those small cans, there are large covered cans are in the garage. Beside them are labeled drawers for cooking utensils, baking utensils, towels, cloths, extra spices, etc. In a big closet in another room, I have snap-shut trash cans where I keep the wholesale bags of flour, etc. 

Although this kitchen is much smaller, it is way more convenient.