The first thing I made with my homemade Asian chicken broth was congee, a Chinese style rice porridge. I just had it at a dim sum place recently, but it wasn’t that good and it left me craving something better. Dried scallops add tons of flavor so using broth is unnecessary, but it certainly gives [...]
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Once the miso is used for marinating the tofu, it becomes less salty but it is still packed with flavor. I use this leftover miso to marinate chicken. Since it is lacking saltiness, I add some soy sauce and also some mirin for flavor.
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Christmas is probably the most important family holiday in the US, but in Japan, New Year’s day is when we spend time with families. My mom used to start cooking New Year’s special dishes called osechi in late December. The purpose of the osechi is that they keep well so that housewives don’t need to [...]
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A couple years ago, an Indian friend taught me how to cook curry, and I have been following her method ever since. I took notes while watching her cook as she effortlessly manipulated so many different kinds of spices. Her curries were much lighter than ones at the restaurants and were all excellent. I tried [...]
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