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Tag Archives: Japanese
Recipe: Japanese Restaurant Salad Dressing
This is our version of the Japanese restaurant salad dressing that’s often served in neighborhood restaurants and sushi bars. Feel free to add even more ginger! Makes 1 c. Ingredients 2 T onion, chopped 2 T carrot, chopped 1 inch … Continue reading
Time to plant the shiso!
We have two nice pots of shiso which reseed themselves every year, but if you’re not so fortunate it’s (past) time to plant the shiso for a summer harvest. What is shiso you ask? According to this excellent Australian food … Continue reading
Affordable food porn
We don’t worry too much about food presentation here at Burnt My Fingers, as you may have noticed. But sometimes you want to gild the lily just a bit. And we got thinking about affordable food porn… ways you can … Continue reading
Recipe: Tonkatsu (Japanese breaded pork cutlet)
Katsu or Tonkatsu? The helpful UPB Foods site informs us that katsu was introduced to Japan at the turn of the 20th century as part of Emperor Meiji’s drive to open the country to modern/Western influences. The original dish resembled … Continue reading
Recipe: Copycat Bulldog Tonkatsu Sauce
Tonkatsu sauce is a ketchup/Worcestershire mix served with pork or chicken that has been breaded, fried and cut into strips. Bull-Dog, the most popular brand, has a mystery sweet/astringent element that might come from the prunes listed in the ingredient … Continue reading
Recipe: Spicy Eggplant with Miso
We had fond memories of the spicy eggplant with miso recipe from Japanese Country Cookbook, an artful paperback issued by the long-closed Mingei-Ya in San Francisco. But when we picked up a used copy we were surprised to discover most … Continue reading
Recipe: Shime Saba (pickled sushi-style mackerel)
Shime Saba means, literally, shiny mackerel. This saba recipe is very easy to make at home and the taste will be close to what you enjoy in a quality sushi bar. The visuals? Not so much, until you practice filleting, … Continue reading
Why we love haiga rice
Haiga rice is the equivalent of high-extraction wheat flour: it has the husk (bran) removed while retaining the germ. As a result, it is more nutritious and also (in our opinion) tastier. We’ve started using it as our go-to when … Continue reading
Recipe: Japanese Spinach with Sesame Seeds
Japanese spinach with sesame seeds is inspired by a recipe in Japanese Country Cookbook, a long out-of-print book from the revered Mingei-Ya restaurant in San Francisco. Unlike most recipes for spinach salad, this doesn’t include sugar. You won’t miss it. … Continue reading
Salting away shiso
Success! A few weeks ago I wrote of my scheme to make salt shiso pickles by sprinking a bit of salt on each of my homegrown shiso leaves and stacking them up in a jar. The leaves were then pressed … Continue reading