MINI CHICKEN FILLET WITH MAYONNAISE

MINI CHICKEN FILLET WITH MAYONNAISE

Harumi Kurihara prepared this dish for her daughter for her to take to the school in a bento box. I did attempt to make bento lunch box when I got this wonderful bento...

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DEEP-FRIED CHICKEN WITH A LEEK SAUCE

DEEP-FRIED CHICKEN WITH A LEEK SAUCE

Cooking Japanese this week (and the next two weeks) with Everyday Harumi by Harumi Kurihara reminds me of the Korean week. You just need to be familiar with few basic seasoning, in this...

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SIRLOIN STEAK IN MISO MARINADE

SIRLOIN STEAK IN MISO MARINADE

Miso is traditional Japanese seasoning made by fermenting rice, barley, and/or soybeans. The most common kind made though, is with soybeans. To me, miso is almost like our Chinese ingredient called tau cheo...

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COLD SOBA NOODLES WITH GRATED DAIKON

COLD SOBA NOODLES WITH GRATED DAIKON

I have soft spots for noodles (or maybe I should say food ?) and whenever I see noodle recipes, I’m always tempted to try them. This cold soba noodles with grated daikon was...

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CHAWAN MUSHI/STEAMED SAVORY CUSTARDS

CHAWAN MUSHI/STEAMED SAVORY CUSTARDS

Chawan mushi or steamed savory custards made from eggs is my all-time favorite Japanese dish. This is a very simple classic Japanese dish. It had also been my obsession trying to get the...

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NIBAN DASHI/ THE SECOND BREW

NIBAN DASHI/ THE SECOND BREW

After making the ichiban dashi stock, like Harumi Kurihara in her Everyday Harumi cookbook, I couldn’t stand wasting the katsuobushi and kombu seaweed just after first brew. So, here I am making the...

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ICHIBAN DASHI STOCK/ THE FIRST BREW

ICHIBAN DASHI STOCK/ THE FIRST BREW

I have always obsessed with Japanese food, however, I have never really cooked much of Japanese cuisine here at home (other than sushi and few other dishes). I finally found this Everyday Harumi...

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SEASONED ZUCCHINI/HOBAK NAMOOL

SEASONED ZUCCHINI/HOBAK NAMOOL

I must admit that ever since I experimented with Korean cuisine with the Quick and Easy Korean Cooking cookbook by Cecilia Hae-Jin Lee, zucchini is always in our refrigerator now when it’s in...

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SEASONED MUNG BEAN SPROUTS/ SOOKJU NAMOOL

SEASONED MUNG BEAN SPROUTS/ SOOKJU NAMOOL

This is a really tasty seasoned mung bean sprouts recipe from the Quick and Easy Korean Cooking cookbook by Cecilia Hae-Jin Lee. The recipe will work on any sort of sprouts. The term...

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SEASONED TOFU/DUBU JOLIM

SEASONED TOFU/DUBU JOLIM

What I like about eating Korean food is all the small side dishes that accompany the meal. They are easy to make and they just make your meal feel oh-so-complete. I made the...

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DAI CHILE-FISH SOUP WITH FLAVORED OIL

DAI CHILE-FISH SOUP WITH FLAVORED OIL

Dai is a village in southern Yunnan, China. The villagers often have small ponds at the back of their house to raise fishes. They often use these fresh fishes to prepare fish dishes....

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LISU GRILLED SPICE-RUBBED PORK

LISU GRILLED SPICE-RUBBED PORK

This Lisu spice-rubbed roast pork is another recipe I tried from Beyond The Great Wall cookbook by Jeffrey Alford and Naomi Duguid. They shared that Lisu is a cultural groups who live in...

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