YAKITORI
Yakitori is a very popular grilled chicken or non-chicken skewers. To me, this is a Japanese-style satay Yakitori is a fun food for entertaining for sure. From young (exception to the little people...
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GREEN PEA RICE
This green pea rice recipe is a great way to season your rice. Traditionally as shared by Harumi Kurihara in her Everyday Harumi cookbook, this rice is prepared with dashi stock, however, she...
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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
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
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
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 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
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
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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