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 … [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 … [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 … [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 … [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 … [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, … [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 … [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 … [Read more...]