I’ve seen recipes for simmered spinach in dashi in innumerable Japanese cookbooks before, but it wasn’t until recently that I considered using Swiss chard in place of spinach. The results were delicious and I’ve since discovered that any mild leafy green goes well with this simple dashi-based sauce.
Dashi is a type of stock used [...]
I’ve been on a tofu kick lately, and I can’t think of a better way to cook it than with mushrooms. Both are rich in protein and lend this dish a rich, meaty flavor despite having no meat at all.
This Japanese rendition, adapted from Izakaya: The Japanese Pub Cookbook, is wonderful on its own [...]
Linguine con vongole is about as quintessentially Italian a dish can get, right? But with a few tweaks and the simple addition of nori seaweed, green onions, and soy sauce, this classic meal takes on a whole new dimension. It’s by no means authentically Japanese, but it’s delicious, briny, and loaded with umami flavor. Oh, [...]
There are a million versions of fried calamari and it’s ubiquitous on just about every other restaurant menu. Still, a well-made plate can be absolutely delicious, especially if the calamari remains tender.
I adapted my version of this classic from a Jose Andres recipe; it was originally published in his Made In Spain cookbook as [...]
Most of the time when I dine out for sushi, I order an appetizer of agedashi tofu to start things off. It’s a simple Japanese dish of deep-fried silken tofu, and I love the textural contrast of the crispy outside and the piping hot, creamy tofu on the inside. The whole thing is served in [...]