Grandma Helen’s White Takuwan

This simple pickled turnip takes very little to make and can be enjoyed the very next day.

All it needs is 3 pantry ingredients; Sugar, Kosher Salt and White Vinegar.

The flavor is clean and crisp and will keep fresh in the fridge for at least a month or more.

I have a chart below for different amounts. I usually make only 1 quart at a time which is the perfect amount for my husband and I.

Japanese Chicken Curry Stew

Japanese Golden Curry Sauce Mix is a meal saver. I try to always have a box in my pantry for a quick hearty meal. You can have a pot of chicken curry stew on the table in about 30 min. This is a must have pantry item for a fast satisfying meal.

Oyakodonburi – Easy Japanese Chicken and Rice Bowl

Oyakodonburi
Japanese Chicken and Egg

Had I known then, what I know now…

Growing up I could only get Oyakodonburi on special occasions like when my family would eat out at a neighborhood Japanese restaurant. I would get teased for ordering something so simple when there were so many other options. But I didn’t care, it was my favorite.

Hyotan Squash with Ginger Garlic Chicken

I was thumbing through one of my Hawaii cookbooks when I spotted this recipe. What drew my attention was the Hyotan squash. I had never heard of it, which stirred up my curiosity and got me surfing (not in the ocean) but on my computer for the answer.

That’s when I stumbled upon Suzi-Pratt’s blog that had pictures of her grandmothers Hyotan squash and recipe.

Mystery solved! Hyotan squash is what I have always referred to as Opo squash.

Baked Coconut Custard Mochi

HAPPY NEW YEAR!!!

Mochi is a sweet Japanese rice cake that is served traditionally for the Japanese New Year.  It’s laborious to make and almost an art form when done properly.  This recipe is not that kind of mochi.  It is a one pan mochi that mixes up quickly and gets baked in the oven.  So if you need a mochi fix, this recipe will do the trick.

Miso Soup with Tofu and Wakame

Miso soup is so exotically delicious that you might assume that it's difficult to make.  The truth is- it's not,  miso soup is one of the easiest things to make and only takes about 10 min. to cook.

Asian Cucumber Salad (Namasu)

Every culture has their own collection of side dishes.  This simple and refreshing salad is a must when serving up a Japanese or Korean meal.  You can enhance this salad by adding thinly slivered ginger, bay shrimp, clams or squid and/or wakame (dried seaweed). It can be easily turned into a meal (especially when you add the seafood and wakame) by serving it over a bowl of rice or a bed of lettuce.

Misoyaki Butterfish (black cod)

The magic is in the Misoyaki sauce. Once you know how to make it you will be marinating everything in it.

One of the things that I miss about living in Hawaii is the ease of going to almost any grocery store and picking up a piece of marinated miso butterfish. In Oregon I either make it myself (when I can find the fish) or not have it at all. And if you know me, not having it at all is never a good option.

 

The first thing that I needed to do was find a source for the fish, because no one seemed to know what butterfish was. With a little research and the help of my local fishmonger I found the fish. The actual name is black cod or sablefish and the confusion came because in Hawaii we call this fish butterfish due to its buttery flavor and texture. It was funny that I was looking for a fish by its description rather than its name.

If you live in a place where you can get a pre-marinated piece of butterfish this is almost an instant meal. However, if you can't like me. It will take a little planning and patience, 2-3 days in the fridge before you can enjoy your butterfish.

Black cod is my first choice for steaming, but salmon can be a good substitute.

Cold Somen Salad

Somen salad is a Hawaiian style potluck salad, which is assembled in a 9X13 pan for easy transportation. To fancy it up, I put it on a large platter for a crowd. But when we eat it at home, I prefer to make individual salads that everyone builds themselves. I just divide up the noodles on plates and have all the toppings and the dressing on the side.

Japanese Egg Sheets (Obento Sheet)

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I have been making this crepe like egg sheets for years and my family loves them. I roll them up after they have cooled and cut them into long thin strips that resemble noodles. I made them to garnish my Somen Salad, a refreshing noodle and veggie salad with a flavorful sesame vinaigrette.