This category contains 5 posts

Chicken ‘Tatsuta Age’ Style

A couple of weeks ago I got a great gift. Wife had gone out and purchased for me the Hashi cookbook. It’s got to be the best Japanese cookbook out there. The book starts with a lovely foreword from the author, Reiko Hashimoto (@hashicooking), goes on to discuss some of the more interesting points surrounding … Continue reading

Japanese Rice

If there’s one thing that a lot of East Asian cultures take very seriously it’s their rice. When I prepare a Japanese dish I like to have it with sushi rice. It’s a short grain rice that gets nice and sticky but holds it’s individual form. I love it with a heavy helping of shoyu … Continue reading

Yakitori – Japanese Grilled Skewered Chicken

I’ve been cooking this for so long I really didn’t think I’d remember where I got the recipe from but just in the bottom right hand corner of the scrappy page where it’s written I can just read a web address which would take you hereĀ where you can find the recipe I started using a … Continue reading

Salmon Teriyaki

As I mentioned yesterday I’m just pulling meat out of the freezer for this week’s evening meals and yesterday I had some cheap salmon fillets to work with. There really isn’t that much in the house as we’re trying to run down stocks before we build them back up again so I thought I’d go … Continue reading

Simple Miso & Chilli Noodle Broth

Last week I put up a recipe for Chaophraya Thai Fish Cakes and I served them with what I called a simple miso and chilli noodle broth. I just thought that what’s simple for me might not be for everyone so I thought I’d expand on it a little. For those who don’t know, and … Continue reading

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