A mini-version of the usual stuffed peppers.
A recipe for katsudon (a fried pork cutlet on rice topped with scrambled egg), and the history of pork in Japan.
(From the archives. A perfect leave-to-cook, warming dish for a cold evening! Originally published December 2008.)
Some dishes dazzle you with their prettiness. Others may look plain, but are just plainly delicious. This simple, filling yet healthy winter dish of cabbage layered with a meat and tofu stuffing and then poached in a flavorful liquid belongs to the latter group.
One of the most frequently asked questions here is about substituting or leaving out sake or mirin from a dish (most recently to the chicken karaage recipe). This reminds me of how certain ways of thinking exist in Japanese and East Asian cooking, that may not necessarily exist in Western cooking. One of those is the perception of the flavor of meat.
Today is Green Day, and we’re being bombarded with Green Day Sales, reminders as to how Green this company or the other is, and so on. It’s a big topic nowadays.
I feel that the things that we can do as individuals is getting increasingly muddy. For a while it seemed like biofuels were a solution, but now the huge demand for plant-based fuels may be causing serious food shortages. Food miles and locavorism may not be as clear cut a solution either. Michael Pollan says we should start growing our own vegetables, but that’s not possible for a lot of people, for space or time reasons.
Is there something relatively easy we can do? Sort of.
While I make Japanese style hamburgers all the time, I rarely make menchikatsu, its breaded and deep-fried cousin. I guess it’s the breading and deep frying that deters me - it’s a messy process, and I’m not sure it’s worth the effort. So I made these ones for the blog! Fortunately they were consumed very eagerly.
As promised, here is my recipe for making Japanese style hamburgers or hamburger steaks, one of the quintessential yohshoku or Japanese Western-style dishes. They are called hanbaagu (though they are sometimes called hambaagaa, but that variation usually refers to the kind that comes sandwiched inside a bun) in Japan, and are very popular for lunch or dinner, and are eaten as a side dish to rice (okazu) in Japanese homes. In fancier restaurants that specialize in yohshoku, they might be eaten with a knife and fork, but at home they’re eaten with chopsticks. Whenever Japanese food magazines have a poll about popular okazu, hamburgers are always in the top three, especially amongst kids.
They don’t have much in common with the American style of hamburger, except for the fact that they both start off with ground meat. A Japanese hamburger has more in common with meatloaf, and a rather similar texture. They are similar to the old TV dinner standby, Salisbury steak, but I think a lot better.
I had to make this beautifully easy duck breast dish three times over within a span of two weeks. The first two attempts disppeared before I could take a photo.
Hayashi raisu or hayashi rice is a Japanese version of a rich beef stew. It’s a classic yohshoku (Japanese-adapted Western food) dish.