Spinach and Chicken Salad with Sesame Sauce is a variation of Spinach Salad with Sesame Sauce. It’s also called Gomaae. By adding chicken, the dish becomes more nutritious and fulfilling as a side dish or even a main dish for lighter meal. This can be made ahead as a part of your meal prep, and…
Today’s Miso soup is with soy milk. Unsweetened soy milk is the base for this soup, and it gives the soup a mild creamy flavor. Miso paste and soy milk are both made from soy beans, and of course they blend in perfect harmony. Together with Abuuraage thin fried Tofu, this is a triple soy-licious…
Fried Wontons are a popular Chinese dish made from wonton wrappers which are filled with a mixture of ingredients like ground meat (such as pork or shrimp), vegetables, and seasonings. The filling is then folded and sealed in various shapes, but often resembling triangles. Fried Wontons are known in Japan and can be found in…
Today’s miso soup is made with salmon and daikon. Fresh salmon fillet is cut into bite size pieces and cooked with daikon radish in savory dashi broth and seasoned with miso paste. Daikon is a long white Japanese radish, and it’s used in a variety of Japanese dishes such as pickles, salad, stew, and soup….
Honey Sesame Chicken Wings are deep-fried wings coated with honey sesame sauce. These are very easy to make and a great appetizer for holiday and game day gatherings. Honey sesame sauce is a little bit sweet and a little bit tangy, and the smell of sesame is so appetizing. 16 chicken wings in the recipe…
Today’s miso soup is with Somen Noodles. Somen are dried thin vermicelli noodles made mainly from wheat flour. They are most often eaten cold in summer, but are nice in hot soup too. Because Somen are so thin, the cooking time is very fast. And that means they will get soft if left sitting in…
Today’s miso soup is made with Chikuwa and Wakame seaweed. Chikuwa is a Japanese fish cake that is made from white fish paste called surimi. Chikuwa is easily found at Japanese markets, and it is inexpensive. This is a quick and easy miso soup that takes minimum time and effort to cook.
No-Fold Gyoza are Gyoza dumplings with pork filling but without complicated folding. Usually, you seal the Gyoza skin to keep the filling neatly inside by making kind of troublesome pleats. But here, the filling is merely wrapped in the skin by rolling. Super easy! It may not look as pretty as the regular one, but…
Today’s Miso Soup is with Broken Tofu and Nori roasted seaweed. This may be the easiest miso soup we have done yet. Medium hard Tofu is broken apart into chunks by hand, and Nori is also torn by hand. No knives and cutting boards are involved. On top of the nice oceanic aroma of Nori…
Today’s miso soup is made with cabbage and green onions, topped with shredded Parmigiano Reggiano cheese. Parmesan cheese is packed with umami, so there is no surprise that it goes well with miso soup.