How to cook: Chicken katsu

chicken-katsu

Before I learned to appreciate the raw seafood in Japanese cuisine, I was smitten with tonkatsu and that was what I'd order in just about every Japanese restaurant that I went to. Tonkatsu is deep-fried breaded pork ("ton") cutlets ("katsu") accompanied by a dark sweet sauce. Chicken katsu is a variation and it is said to … [Read more...]

How to cook: Ebi (shrimp) tempura

ebi-tempura

Panko is a wonderful thing for fried food. And although traditionally used for dishes like tonkatsu, I like to use panko for making tempura too. Instead of dipping the shrimps in batter, I cooked my ebi tempura by dredging the shrimps in flour, coating them with egg and rolling them in panko before frying.If you prefer … [Read more...]

How to cook: Miso soup with fresh clams

clams-miso-soup

A couple of weeks ago, I bought a kilo and a half of fresh clams not knowing exactly whether I would use them for a pasta dish or a soup. By the time they had been soaked and cleaned, I felt it would be boring to cook them in just any old familiar way. A kilo became the clam and onion tart and the remaining half kilo went … [Read more...]

How to make: Japanese cheese cake

japanese-cheese-cake

Updated from the recipe originally published on March 3, 2009.Often described as cotton-soft, Japanese cheese cake is similar to chiffon cake but creamier and almost souffle-like. Traditionally baked in a water bath, I did a little experiment to find out if it was possible to bake it without the water bath. And I found … [Read more...]

How to cook: Clams in ponzu sauce

clams-ponzu-sauce

I learned a new Japanese cooking term today -- ponzu, a sauce made with citrus juice, soy sauce and mirin. And I cooked a new dish today -- a clam appetizer dish. Very simple to to make and very tasty too.Of course, it all starts with cleaning and preparing the clams. Fresh clams often contain a lot of sand inside their … [Read more...]

How to cook: Yakisoba

yakisoba

Two things about the yakisoba I cooked for lunch today: First, most yakisoba recipes I found online use ready made soba sauce. That really makes me uncomfortable. It's like saying you can't make yakisoba if you don't buy yakisoba sauce. So I experimented, and made my own.Second, I like the idea of garnishing yakisoba … [Read more...]

How to make: Kani salad

kani-salad

This recipe has been updated on August 6, 2009 @ 11.54 a.m.Fresh. Green. Bright. Juicy. These are words I associate with the summer. Philippine summers are either famous or notorious depending on how you look at it. We can swear all we want about the heat that can get terribly oppressive, yet, there is a part of us that … [Read more...]

How to make: Miso soup

miso-soup

A few notes to start with.Since the water is not allowed to reach boiling point, if you have sanitation problems with your tap water, I suggest you used filtered bottled water.I always thought that silken tofu was used for making miso soup. And I did use silken tofu with my first attempts. Then, I discovered … [Read more...]