Side Dishes
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Stuffed Mushrooms Salad
You will not get anything fresher, tastier and healthier than this recipe! It is original and incredibly easy to prepare. A simple and wonderful surprise for guests at your next dinner party. INGREDIENTS: 4 Portobello Mushrooms 1 bunch fresh Arugula 3.5 … Continue reading
Zucchini Seafood Salad
You’ll love this recipe! It is a fresh and original dish, full of flavor and ideal for summer. It is simple and easy. Preparation time is only 10 minutes. INGREDIENTS: 3 Zucchini 12 Raw Jumbo Shrimp 8 Scallops 1 Squid … Continue reading
Beef Rice with Smoked Shoyu
By Hiroko Shimbo Tanaka Yuichi, the owner chef at one Michelle star restaurant Shun no Aji Ichi in Tokyo, is a master chef. Among many dishes he excels in his takikomi gohan (rice cooked with seasonal seafood/vegetables/other proteins) is superb. … Continue reading
Pasta Cooked in White Wine
Pasta alla Deficeira From “Pasta Modern: New & Inspired Recipes from Italy” by Francine Segan (Stewart, Tabori & Chang, Oct 2010, available for preorder with Amazon) Cooking pasta in wine instead of water creates an amazingly aromatic sauce. The flavor … Continue reading
Tomato Vinaigrette
“Do you find yourself searching for that Go-To dressing for your favorite salad or fish? Look no further, this vinaigrette will do the trick!” INGREDIENTS: 4 or 5 slices of thick cut Bacon, medium to large dice ¾ lb fresh … Continue reading
Spicy Cold Noodles
INGREDIENTS ½ lb Linguini ½ lb Bean Sprouts 1 lb shredded Carrots 1 Tbsp chopped Garlic 2 Tbsp Sesame Paste 1 Tbsp Peanut Butter 4 Tbsp Soy Sauce 1 Tbsp Honey ½ Tbsp Chile Seed Oil 1 Tbsp Sesame Oil, … Continue reading
Classic Potato Gratin
INGREDIENTS: 2½ lbs Yukon Gold Potatoes, peeled and thinly sliced, kept in a bowl of water until you are ready to use them to prevent browning 1 tablespoon Olive Oil 1 Onion, thinly sliced Half a Fennel Bulb, core removed, … Continue reading
Sweet Potato Mash with Brown Sugar
By Hiroko Shimbo. This is a simple sweet potato mash that is delicious as a side dish for Thanksgiving dinner or any time. Instead of adding butter to the mashed sweet potato I loosen it with little Kelp Stock made … Continue reading
Kelp Stock
By Hiroko Shimbo. There are two ways to produce kelp stock. Here I present the Easy Method. You can find another method which was newly developed and is often used by professional chefs in Hiroko’s American Kitchen. Matsumaeya Kombu is finely … Continue reading
Kokuto Kabocha Churros
By Hiroko Shimbo. Small ball-shaped doughnut is a very popular snack in Okinawa, where this sugar comes from. Their version of course uses Okinawa Kokuto Brown Sugar. In my recipe I add tender cooked kabocha puree to their doughnut dough … Continue reading
