Tuesday, November 15, 2011

Kinpira - Gobo


"Kinpira-Gobo" is sauteed and simmered vegetable, usually it's GOBO=Burdock Root. It is also made with carrots, celery root, and other vegetables too. Those are tasted with Soy Sauce, Mirin or Sugar, and Dashi Stock=Japanese Soup Stock, or Broth.

First, saute sliced vegetable in sesame oil. and then add all seasoning and simmered until vegetable get tender and liquid is almost absorbed. 
When you make this dish, sesame oil is a must ingredient I believe. This oil gives a great flavor to those earthy root vegetables, and well combined with all seasoning.

I usually make with Gobo and carrots, but since I got to know one of my friends makes with chicken in it, (and that taste was sooo good!), I really like the idea to add some kind of protein to this dish.

I used ground turkey instead of chicken this time, and also my favorite, Kiriboshi-Daikon (Dried Daikon Radish) with ground sesame on the top.
Another side dish high in fiber right there, and perfect side dish for my lunch box :)

Monday, November 7, 2011

Gyu-Don (Thin sliced beef with onion) - Revised

It is thin sliced beef and onion cooked with soy sauce, mirin or sugar, and dashi stock.

It's usually poured on over steamed rice, and one of the most famous DONBURI dish in Japan.
DONBURI is a rice dish with some kind of cooked dish over steamed rice in a bowl.

Yoshino-Ya, is one of the most famous Gyu-Don shop back in 80's - 90's when I was in Japan. There might be more chain shop or restaurant by now for this convienient, easy-to-grab rice bowl dish, and a lot of people love to eat this.

My revised version, I added Kiriboshi-Daikon=dried daikon which has high in dietary fiber, and sesame seed for nice crunchy texture with bean sprout at the very end.

I probably can eat 2 bowls (and Big One, too!) of rice with this.

Thursday, November 3, 2011

Spicy Tuna Bowl


I sometimes feel like eating spicy tuna, my husband as well. When we fell like that, I get nice piece of tuna fillet and chop it and make spicy tuna.

I usually like to eat putting on steamed rice and make a spicy tuna bowl; "Donburi" style.

Fresh chopped tuna with little mayonnaise, green onion, Japanese chili pepper, and chili oil.
Great thing to make this yourself, you can adjust the spiciness as much as, or as less as you want and make perfect spicy tuna every time. I barely order spicy dish from any restaurant until I know the taste, because you never know how spicy that dish is ;)

I added little ground white sesame seed, and matched up with clear soup.

Tuesday, November 1, 2011

Long Time No See!

It's been 5 months since the last post!

Well, I have been occupied with my health issue, so I wasn't good blogging mood the past few months.
Now, it's clear (I hope, forever!) and the mood is getting back finally.

Since I was little away from blogging, facebook-ing, and hard-core food surfing, there are a lot to maintain and up date in the world (I still don't know well how I can manage sufficiently each of my SN account ;)

Also, I am not good at catching up all these fast technologies, so I've got little confused where to start and how first...

But, at the same time, I can't do much too, so I just post my daily blog day by day and enjoy reading other people's blogs or articles, and photos.