Light Lunch Japanese Style
Good for Summer
Beans, Beef and Oegano
The Flavor of the Himalayas
To make this Nepalese style chili, you will need about an hour or so of cooking time, but you’ll wan to soak the Beans overnight
2 pound cry Pinto Beans, soaked overnight
½ cup Cornmeal
1 pound Ground Beef
1 pint water
4 cloves Garlic, mashed with a little Salt
½ cup Chilli Powder
1 teaspoon Oregano
2 Chili Peppers, crushed
The day before cooking, soak the Pinto Beans in Water.
When ready to cook, throw off the soaking Water, and cover the Beans with fresh Water. Cook until they are tender, about an hour. Then add the Cornmeal, simmering for another fifteen minutes. Brown the Beef and put into a saucepan or pot with a pinto of fresh Water.
Add the mashed Garlic, Chili Powder, Oregano and boil for 45 minutes.
When ready to serve, put a portion of Beans in a bowl, then a portion of Meat, then sprinkle with crushed Red Pepper.
An Almost Instant Soup
Ginger and Parsley Are Key
While Egg Drop Soup is usually considered a Chinese classic, there is a Japanese version too. Very similar, but a little more delicate, with garnishes of Ginger and Parsley, which add that extra something. It’s quickly made, but you need Dashi Stock or Chicken Stock to begin. Continue reading
An All-Natural Version
No Chemicals, Preservatives, Additives or MSG
Instant shelf-stable Noodle products, include instant Fried Soba or Yaki Soba 焼きそば have become widespread in recent years. There are not only Japanese varieties, but Chinese, Korean, Vietnamese, varieties continue to arrive in both Asian markets and mainstream supermarkets. All are convenient, delicious and inexpensive. Some students and other busy people report almost living on a diet of instant Noodles including instant Yaki Soba. .
But there’s one problem: Read any of the labels, and you are Continue reading
Shark Meets Wasabi
While Wasabi is essentially Japanese, when it appears with ingredients like Butter you have to say that we are now dealing with a Fusion recipe. This is really good with Shark steaks, but also works well with Tuna, Swordfish, or Halibut, or other similar large firm-fleshed Fish. Continue reading
The Most Versatile Meat Ba
This most basic Chinese Meat Ball is based on finely chopped Pork. By varying the size and adding other Meats, flavorings and ingredients, as well as varying the shape, you can get a larger version (Lion”s Head) good as a major dish steamed with Cabbage Leaves, some quite small balls that work perfectly as appetizers with drinks, and variations combining with Lamb, Beef and so on. The varieties are endless and they freeze well, so one might Continue reading