Food articles that feature 'mirin'

Before I learned to appreciate the raw seafood in Japanese cuisine, I was smitten with tonkatsu and that was what I'd order in just about every Japanese restaurant that I went to. Tonkatsu is deep-fried breaded pork ("ton") cutlets … (more...)

Panko is a wonderful thing for fried food. And although traditionally used for dishes like tonkatsu, I like to use panko for making tempura too. Instead of dipping the shrimps in batter, I cooked my ebi tempura by dredging the … (more...)

Taking a break from the usual, we had this noodle dish for breakfast today. The wheat noodles I used are flat but you can use other kinds of noodle -- somen, ramen, udon or soba -- to make this dish. Apart from the seasonings, … (more...)

This dish was the result of yesterday's save the bits and pieces of vegetables in the fridge operation. It is also proof that a stir fried dish consisting of meat and vegetables doesn't always have to start with raw meat. I had … (more...)

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I learned a new Japanese cooking term today -- ponzu, a sauce made with citrus juice, soy sauce and mirin. And I cooked a new dish today -- a clam appetizer dish. Very simple to to make and very tasty too. Of course, it all … (more...)

Two things about the yakisoba I cooked for lunch today: First, most yakisoba recipes I found online use ready made soba sauce. That really makes me uncomfortable. It's like saying you can't make yakisoba if you don't buy yakisoba … (more...)