As you may know, Japan loves to adapt ‘Western’ food to its own taste. The substitution of spaghetti to make ‘karubonāra udon’ is one inevitable result of this. I admit, I shunned such dishes for a while, having internalised a certain Italian orthodoxy about noodle-sauce combinations. Now I heartily renounce that position. Try my udon alla carbonara recipe and see what you think!
The nights are drawing in, and since September my menus have been gradually changing to counteract the chillier weather. More and more, I’ve been turning to those knobbly, underground, secretive vegetables – the ones we always abandon around April and rediscover towards Christmas. This time around, I’m also unearthing the meanings behind homely Japanese dishes such as shigure-ni and takikomi-gohan. Also featured in this post is a sweet treat I brought back from Japan to share with you – but don’t worry, it still fits with the root vegetable theme!
- butaniku to yasai no shigure-ni / pork belly and root vegetable stew
- takikomi-gohan / variety rice
- miso soup with aubergines and chives – previously featured here
- radish misozuke – previously featured here
- kimpira parsnip / soy-simmered parsnip
- BONUS SHOW & TELL: murasaki-imo yōkan / sweet potato jelly
As always, read on for more details and cooking tips.
It’s been a crazy summer here – we’ve had lots going on, including a fantastic trip to Japan (more on that story later)! My kitchen experiments have continued unabated, so I’m going to catch up now for lost blogging with a big spread of fun and satisfying dishes. As the title suggests, this meal was actually to celebrate my wife’s birthday, so it’s mostly her requests! (Try to spot the weird extra I couldn’t resist sneaking in, courtesy of Japanese Cooking: A Simple Art.)
- miso soup with aubergine and chives
- butaniku shōgayaki / ginger fried pork (with mushrooms)
- kimpira ninjin / sticky simmered carrot
- horenso no ohitashi / spinach in flavoured stock
- budō no karashi-ae /grapes with miso-mustard dressing
- kyūri no o-tsukemono / cucumber pickle
- mikan / satsuma
Read on for my notes…
Always wanted to read a detailed gyoza crimping explanation? Your wish has come true. My gyoza recipe makes delicious pan-fried parcels every time!
Nimono (煮物) is an important category of dishes in Japanese home cooking; the word derives from niru (煮る), meaning ‘to simmer or stew’. It’s comfort food, Japanese style. [Read more…] about nimono or japanese stew