Marinated Tofu Salad with Capers

Marinated Tofu Salad with Capers Recipe By:STONESOUP “This fresh and satisfying vegetarian salad keeps well and never fails to please. Wholesome, delicious, and company-worthy. A very pretty salad that can be made up in a hurry. Makes great leftovers and improves with longer marination. If marinated tofu is stored separately, this makes a fantastic and filling boxed lunch choice. Try adding a can of drained, flaked white tuna for variety.” Ingredients Marinade: 1/4 cup olive oil 2 tablespoons white vinegar 1 teaspoon salt 1 teaspoon basil 1/2 teaspoon ground black pepper 1/2 teaspoon oregano Salad: 1 (12 ounce) package firm … Continue reading Marinated Tofu Salad with Capers

Okinawa Shoyu Pork

Okinawa Shoyu Pork Recipe By:Diana71 “I think the Okinawans got the slow food concept right on – this was one of my favorite dishes growing up…shoyu pork…eaten over rice, or on top of soba. The soy sauce-marinated, slow-cooked pork with just the right amount of sweet taste (imagine Okinawan brown sugar) is pretty close to perfect…” Ingredients 1 1/2 pounds whole pork belly 1/2 cup soy sauce 1/2 cup packed brown sugar 1/2 cup water 1/2 cup mirin (Japanese sweet wine) 2 teaspoons ground ginger 1 clove garlic, or to taste Directions Place pork belly into a large pot, and … Continue reading Okinawa Shoyu Pork

Miso Soup “Dashi is a basic stock used in Japanese cooking which is made by boiling dried kelp (seaweed) and dried bonito (fish). Instant dashi granules are sold in conveniently-sized jars or packets and vary in strength. Add more dashi to your soup if you want a stronger stock. You can use yellow, white or red miso paste for this soup. Yellow miso is sweet and creamy, red miso is stronger and saltier.” Ingredients 2 teaspoons dashi granules 4 cups water 3 tablespoons miso paste 1 (8 ounce) package silken tofu, diced 2 green onions, sliced diagonally into 1/2 inch … Continue reading

Gyoza Recipe (Japanese Pan-Fried Dumplings)

Gyoza Recipe (Japanese Pan-Fried Dumplings) Servings: Prep Time: Cook Time: Ingredients: 4 cups, loosely packed, minced Napa cabbage (use the frilly leafy half of the cabbage) 1/2 teaspoon table salt 9 ounces ground pork 1/2 tablespoon freshly grated ginger (with a Microplane grater) 2 – 3 cloves garlic, finely minced 1 tablespoon green onion (green part only), minced 2 teaspoon aka miso paste (red/dark miso paste) 1 teaspoon sesame oil 1 teaspoon crushed red chili pepper 1/4 teaspoon sugar 40 dumpling wrappers For cooking the dumplings: 1 tablespoon sesame oil 1/2 cup water Dipping Sauce: 6 tablespoons soy sauce 3 … Continue reading Gyoza Recipe (Japanese Pan-Fried Dumplings)


Gyoza Prep 40 m Cook 5 m Ready In 45 m Recipe By:Mersi “I learned this recipe for pot stickers while living in Japan. They’re great hot or cold, and may be eaten plain or with the dipping sauce. Any ground meat can be substituted for pork.” Ingredients 1 tablespoon sesame oil 2 cups chopped cabbage 1/4 cup chopped onion 1 clove garlic, chopped 1/4 cup chopped carrot 1/2 pound ground pork 1 egg 1 tablespoon vegetable oil 1 (10 ounce) package wonton wrappers 1/4 cup water 1/4 cup soy sauce 2 tablespoons rice vinegar Directions Heat sesame oil in … Continue reading Gyoza

Japanese Sesame Steak Sauce

Japanese Sesame Steak Sauce Prep 5 m Ready In 5 m Recipe By:labuanlady “This sesame-flavored beef dipping sauce is an imitation of a classic often served at Japanese restaurants and also at a popular chain of steakhouses in Alberta, Canada. Though it may seem odd at first, you too will soon fall in love with the mixture of flavors!” Ingredients 1/4 cup tahini 2 tablespoons soy sauce 1 tablespoon mayonnaise 1 clove garlic, minced 1 1/2 teaspoons ground ginger 1 pinch paprika 1/4 cup water, or as needed Directions Whisk the tahini, soy sauce, mayonnaise, garlic, ginger, and paprika together … Continue reading Japanese Sesame Steak Sauce

The Best Japanese Pork and Cabbage Dumplings (Gyoza) Recipe

The Best Japanese Pork and Cabbage Dumplings (Gyoza) Classic Japanese-style pork and cabbage dumplings with a juicy, moist filling and a crisp-chewy wrapper.[Photographs: J. Kenji Lopez-Alt] Yield:Makes 40 to 50 gyoza, serving 6 to 8 Active time:1 hour Total time:1 hour Rated: Japanese-style gyoza are related to their Chinese counterparts but tend to be more subtle in flavor, stuffed with juicy pork and cabbage lightly seasoned with garlic, scallions, ginger, white pepper, salt, and sugar. The key to cooking them is a three-stage crisp-steam-crisp process. Why this recipe works: Store-bought dumpling skins are not just easier and quicker, they’re actually … Continue reading The Best Japanese Pork and Cabbage Dumplings (Gyoza) Recipe