Man, it feels like I haven’t cooked a lot of Japanese-inspired recipes. Japanese cuisine is my absolute favourite — I could eat Japanese food every single day — breakfast, lunch, and dinner — and not ever get tired of it. True story.
Tag Archives: japanese
Forever a noodle queen.
If there is one thing I can eat every single day, it would be noodles — specifically, Asian noodles. Whether it is pho, ramen, udon, jap chae, bibimguksu, soba, mee goreng, pad thai, or even instant noodles, it really doesn’t matter to me. I love it all. I seriously think I can live off it forever, not even kidding.
Something that I haven’t had in ages would be yakisoba. And since I had a bunch of leftover frozen vegetables and noodles, this was the perfect option for a quick, weeknight dinner.
Cold ramen?
So…I just realized that I leave for Korea in a mere 3 weeks time! Holy crap. No wonder shit’s been hitting the fan lately. I’ve been experiencing an influx of cupcake orders, sponsorship requests, working 6-day work weeks for the past three weeks — all while to try and maintain a healthy, balanced lifestyle in preparation for the Vancouver Sun Run. Which was today. Again, no training — just winged it. Now my muscles are all achy and sore, yay. BUT atleast I managed to beat my 2011 time and finished the race at 56:27! Hurrah!
Now, time for noodles, more specifically, hiyashi chuka.
Cold noodles on a cold day…why not?
I know it may seem kind of odd to be eating a cold noodle dish in the dead of winter. But hey, it’s something new and I’ve got the ingredients on hand so why not?
Enter, zaru soba.
GINDARA!!!!!!!!!!!!!!
Miso-marinated black cod. Also known as THE BEST DISH THE JAPANESE HAVE EVER INVENTED. EVER. This is seriously my “must have” dish at Hapa Izakaya or Guu. But now that I know to make it, I might not ever order it again!!! Muahaha… And because I’m nice and generous, I’ll share the recipe with you.
Omurice?
Omurice? What’s that?
Omelette-rice, my friends. Another pure genius invention by the Japanese. Or was it Korean? The true origin is unknown to me. But what I do know, is that omurice is just fucking bomb. But to up it even further? Japanese curry omurice. Yes. I just went there.
On days I miss Japan.
I’ve been missing Japan a lot lately, especially with me going into cute little department and convenience stores like Daiso and Yoko Yaya. But one of the little things that I miss the most is 7-11. No, seriously. 7-11 in Asia (I speak for Taipei and Japan) are 10x better than the ones we have here in North America. There, you can get a cute little bento box, or just over $5. Or my personal favourite, various onigiri, for $2! They also featured hot items like baos, karaage, and korokke or pre-made entrees like oyakodon, mentaiko pasta, or nabeyaki udon which is what I will be making today.
Move over, butternut. Here comes kabocha!
Yes, I said it. Did you know that everyone’s favourite squash has an even better and more nutritious cousin, the kabocha squash? It’s true and it’s wonderfully good for you. It’s the holidays and it is the perfect time to try out this vegetable, if you haven’t already. My favourite way of cooking it? Simmering it on the stovetop til it’s so tender you can cut it with a fork. My Japanese-inspired dashi-simmered kabocha squash.
That glorious egg.
You know, that soft boiled with an ooey gooey centre with a runny yolk. That egg with a slightly browned exterior. That egg with that is so perfectly eaten with, well, anything. Yes, my friends. I am dedicating an entire blog post to that mind blowing soy/mirin/sake-marinated egg. Alright, you must know what I am talking about now. All you ramen lovers will appreciate this post. And I forever will too. I’m talking about ajitsuke tamago.
JAPANESE CURRY RICE!!!
The title is self-explanatory. I made Japanese curry rice today. From scratch. My life is fucking COMPLETE.
Umami & Me 