You know those food videos that people share on Facebook or Instragram? The ones from Tasty or Buzzfeed. The ones that have the simple relaxing music that take you step-by-step of a very involved recipe in 30 seconds and make it look super easy. So easy that you share it on social media and think, “this looks super simple, I’m going to post this and make it later!” Only you never make it later. It ends up in the food video graveyard on your Facebook wall. So yes, “those” food videos. Well, I actually made one of those!Continue reading “JAPANESE CREPE CAKE”
One Japanese food that’s always good to eat is korokke (croquette). Korokkes are a mashed potato patty with a filling coated in panko and then deep fried. Fillings can vary. Meat, cheese, vegetables, and all the combinations. While it’s fun to eat, it’s not super fun to make because they are very labor intensive. That’s why I usually only make them once a year and make enough to keep in the freezer. And with a mountain of leftover mashed potatoes from Thanksgiving dinner, it’s the perfect time to make them.
Cranberries; a small yet essential part of every Thanksgiving dinner table. It definitely isn’t one of my favorites, but I can’t imagine a Thanksgiving with out it. It would be like a rose that doesn’t bloom. With such importance on a small item, you still have big choices. Are you a relish person, a sauce person, or the canned stuff person?
When Aya and I first got married, one dish she made frequently was mapo tofu, or mabo dofu. From what I understand, it’s originally a Chinese dish, but is a very common dinner meal in Japan. It’s a really simple tasty dish. Even my dad likes it and he doesn’t like tofu! But recently I was on a quest to find a perfect fusion chili recipe. Our school district has a chili cook-off every year and I was curious what would be a good chili that represented our Japanese immersion school. That captured both American and Japanese tastes. My first try was Japanese curry chili (which was fantastic), and now I decided to combine mapo tofu and chili. All the main ingredients of a typical chili recipe, but with all the spices of mapo tofu. The results were pretty good!
Every year our school district has a chili cook-off contest. While some parents were talking about who would enter it got me thinking. Since our school is a Japanese immersion school, what would a fusion chili be? If I were to make a Japanese chili, what would that be? After some deep thinking, I settled on a fusion of classic American chili with Japanese curry. It would have all the main ingredients of chili, but all the spices of Japanese curry.