Tag Archives: hiroko shimbo
Heavenly Happy Smoothie
By Hiroko Shimbo This beautifully colored smoothie is delicious and will keep you physically and mentally happy. As well as providing intoxicating flavor, this smoothie is packed with healthful antioxidants. To make it, I process in a blender crunchy fresh … Continue reading
Short-Ribs Braised In Sake & Kelp Stock
By Hiroko Shimbo If you never tried my method of preparing short-ribs as presented in Hiroko’s American Kitchen, please do so. It will be an eye-opening discovery for you. What make my method so special is the use of kelp … Continue reading
Salmon Teriyaki, BBC-Style
By Hiroko Shimbo. This is a super-easy Salmon dish with great flavor. The recipe is from Hiroko’s American Kitchen. The rich flavor of salmon shines through the robust tasting Kishibori Shoyu BBC Sauce. INGREDIENTS: ¾ cup BBC Sauce Juice … Continue reading
BBC Sauce (Best Basting & Cooking Sauce)
By Hiroko Shimbo. I call this sauce BBC Sauce – Best Basting and Cooking Sauce. The recipe is from my book Hiroko’s American Kitchen. The simple mixture of good quality mirin, sake, shoyu and sugar produces this flavorful and clean … Continue reading
Crisp Brussels Sprouts with Soy Sauce & Benimosu Vinegar
By Hiroko Shimbo. Here is a Brussels sprouts dish that is lightly crisp fried and tossed with a little meaty and uniquely flavored Shiroshibori soy sauce and tangy, sexy Benimosu purple sweet potato vinegar. This dish when served together with … 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
Spiced Kabocha Squash Soup
By Hiroko Shimbo. This naturally sweet and creamy Kabocha Squash Soup is a wonderful addition to a Thanksgiving meal. It is richly textured, delicious and light – no cream or butter. The secret is the use of vegetarian kelp stock … 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
Kale, Shiitake Mushroom, Raisins, & Sunflower Seeds
Kale is one of the vegetables I encountered for the first time in my life after moving to America and fell deeply in love with it. This was well before kale salad had developed its current buzz and became popular … Continue reading
Corn and Ginger Rice with Shoyu and Butter
Ginger powder from Wellington’s offers super fresh ginger taste along with a kick- and-spiciness, mellow sweet taste, slight bitterness and some astringency – all of which contribute to produce the perfect flavor in the final dish. I have developed a … Continue reading
