Spring – Norecipes - Elevating Everyday Meals

Teriyaki Tofu

Marc Matsumoto — Sun, 08 Jan 2023 13:38:19 +0000

Weeknight Teriyaki Tofu (照り焼き豆腐) In Japan, tofu is a respectable protein that sits alongside meat and fish. This Teriyaki Tofu recipe makes for an easy and delicious alternative to chicken teriyaki. When I say that it's an "alternative," I don't mean that one is better. It's just something different in the same way you might...

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Chinese Tomato & Egg Stir-Fry

Marc Matsumoto — Sun, 13 Nov 2022 12:19:29 +0000

Tomato Egg Stir-Fry (番茄炒蛋) Tomatoes with scrambled eggs may sound more like a Western breakfast than an Asian stir-fry, but this easy meal has been a Chinese comfort food staple for over 100 years. All you need to make this Chinese tomato and egg stir fry are some tomatoes and eggs, along with a few...

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Atsuage

Marc Matsumoto — Sun, 09 Oct 2022 11:00:00 +0000

Atsuage (Thick Fried Tofu) Atsuage is a versatile preparation of tofu that's both a dish and an ingredient in Japanese cuisine. Deep frying the whole block of tofu develops a meaty golden brown skin on the outside while the inside remains tender and creamy. When eaten fresh from the fryer, the golden brown crust is...

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Onsen Tamago (Hot Spring Egg)

Marc Matsumoto — Sun, 22 May 2022 14:04:38 +0000

Onsen Tamago (温泉卵 - Hot Spring Egg) With an ethereal texture like silky smooth custard, Onsen Tamago or hot spring eggs is a Japanese egg dish that's named after how it was traditionally cooked. Since not all of us have hot springs in our backyards, I'm sharing three different methods you can use to make...

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Uni Pasta (Japanese Sea Urchin Spaghetti)

Marc Matsumoto — Sun, 03 Apr 2022 14:12:17 +0000

Uni Pasta (ウニパスタ) Uni Pasta (ウニパスタ) is a Japanese-style pasta made with spaghetti enrobed in a creamy sea urchin sauce. In Japan, it's one of those fancy dishes you expect to find on the menu at expensive restaurants, but it's actually not that difficult to prepare. In this Uni Pasta recipe, I'm going to show...

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Strawberry Mochi (Ichigo Daifuku)

Marc Matsumoto — Sun, 06 Feb 2022 15:40:34 +0000

Strawberry Mochi (いちご大福 - Ichigo Daifuku) In Japan, the strawberry season runs between December and May. While cake shops fill their cases with strawberry shortcake, traditional wagashi shops are inundated with people looking for Ichigo Daifuku(いちご大福) or Strawberry Mochi. It's a modern take on a classic Japanese dessert called Daifuku, which is classically made by...

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Japanese Tofu Steak Recipe

Marc Matsumoto — Sun, 16 Jan 2022 14:59:55 +0000

Due to its long history in Japan, tofu is considered a regular protein alongside meat and seafood here. It does not have the image of being an "alt protein" like it does in the West, so people use it interchangeably with meat. That's why Tofu Steak (豆腐ステーキ) is a common home-cooked meal that's enjoyed not...

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Chocolate Filled Mochi

Marc Matsumoto — Sun, 06 Jun 2021 16:00:38 +0000

Chocolate Mochi (チョコ餅) After making butter mochi a few months ago, which infuses the soft, chewy mochi with the creamy flavor of butter, I started to wonder what other kinds of hybrids between Japanese sweets and Western treats would be possible. Of course, as someone who's addicted to all things cacao, my mind quickly wandered...

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Miso Butter Salmon

Marc Matsumoto — Sun, 14 Mar 2021 14:30:27 +0000

Miso Butter Salmon (ちゃんちゃん焼き - Chan Chan Yaki ) Like many of the best comfort foods, Chan Chan Yaki was created as an easy delicious meal to feed large numbers of working-class people. In this case, the dish was created to feed fisherfolk from Ishikari, which is known for its salmon. These days it's a...

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Pickled Carrots and Daikon (Kohaku Namasu)

Marc Matsumoto — Sun, 27 Dec 2020 14:30:00 +0000

Pickled Carrots and Daikon (Kohaku Namasu) With a history dating back over 1300 years, Pickled Carrots and Daikon, or Kohaku Namasu (紅白膾) is a Japanese side dish made by quick pickling thin strands of daikon and carrot in vinegar. Because red and white are auspicious colors in Japan, this dish is often eaten as part...

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