Ingredients - Vegetables
All posts tagged with Vegetables in Ingredients
Atsushi's Stuffed Zucchini Blossom Tempura
Learn how Atsushi Nakahigashi, a talented young chef, created a Japanese dish with local produce from Union Square farmers market in New York. The mouthwatering inspiration of zucchini blossoms stuffed with fresh zucchini puree and cooked as tempura is thoroughly explained in this Japanese recipe.
Dashi-infused Japanese Cucumbers
Learn how Atsushi demonstrated a fundamental notion of Japanese cooking with a simple dish of Japanese cucumbers soaked in konbu-katsuobushi dashi and garnished with myoga. Discover the reliance on dashi to express flavor and umami in Japanese cooking, and the cultural innovation driven by a millennium-long prohibition against eating meat in Japan.
Fresh Edamame
Learn how to prepare fresh edamame picked from the vine, a delightful and healthy snack. This article provides a simple recipe for cooking and seasoning edamame, along with a suggestion for using natural Japanese sea salt, known as arajio, to enhance the flavor.
Fried Eggplant Served with Dashi
Learn how to make a delicious Japanese dish inspired by obanzai and enriched with umami flavor. This recipe teaches you how to prepare Japanese eggplant steeped in soba tsuyu, a richly flavored dashi, and garnished with grated ginger and scallions. The article also provides insights into Japanese cooking techniques and the use of quality ingredients.
Gobo Kinpira: Sweet-Savory Sauteed Burdock Root
Experience the delightful combination of tsumami, savory finger-snacks, and drinks in Japan. This recipe for kinpira features gobo (burdock root) sautéed with soy sauce, sugar, sake, and sesame oil, creating a sweet-savory flavor. Perfect as a bar snack or side dish!
Grilled Eggplant Simmered in Dashi
Learn how to make a simple and fantastic Japanese eggplant dish inspired by Chef Yoshihiro Murata's Kaiseki cookbook. This eggplant recipe includes grilling, simmering in dashi, and accenting with freshly grated ginger for a flavorful, umami-packed dish.
Grilled Kyoto-style Eggplant
Discover the exquisite taste of kamo nasu, a Kyoto variety of eggplant, prepared simply by Atsushi and Chef Ono. Learn about the unique texture and flavor of kamo nasu and how to grill them to perfection, enhancing their creaminess and delicacy. Try this delightful dish and share your experience in the comments.
Grilled Kyoto-style Peppers with Tomato Puree
Discover the unique offerings at the Union Square farmers market, including lovingly grown Asian vegetables by Korean farmer Yuno. Atsushi shares a delightful recipe using fushimi togarashi peppers and heirloom Kyoto peppers, paired with a homemade tomato puree. Learn more about this Japanese culinary experience and share your thoughts in the comments!
Grilling Videos: Steak, Scallops, Chicken and Veggies
Learn how to make amazing steaks, scallops, chicken, and veggies using marinades and rubs with garlic-soy sauce, miso, yuzu kosho, sansho, and more in these instructional videos. Fire up the Weber and start grilling right away with the tips from Tadashi and the Japan Society presentation!
Japanese Mushroom Ohitashi
Chef Honma of En Japanese Brasserie features a dish on his seasonal obanzai menu that evokes the traditional home cooking of Kyoto. This simple dish infuses a trio of cultivated mushrooms with complex flavor and a nice umami kick from the dashi. The recipe includes step-by-step instructions on preparing the dish using maitake, shiitake, and shimeji mushrooms, along with Japanese seasonings and herbs for a delightful presentation.
Japanese Quick Pickles
Discover the art of Japanese pickles with unique recipes and flavorful ingredients. Learn how to prepare Mrs. Torimitsu's popular Asazuke, a quick pickle recipe using Japanese cucumber, cabbage, and carrot, seasoned with soy sauce and optional seasonings like minced ginger and myoga.
Konbu Dashi Soup with Egg and Scallion
Experience the power of konbu in this simple and tasty Japanese soup recipe prepared by Atsushi. Infusing water with umami, the konbu serves as a flavorful foundation for the dish, which also includes beaten eggs, sliced scallions, mirin, and usukuchi soy sauce. Follow the technique and tips to create a delicious and flavorful soup for a quick and satisfying meal.
Lightly Cured Pickles (Tsukemono)
Learn how to make lightly cured Japanese pickles with this traditional recipe from Atsushi Nakahigashi's class. This pickling method preserves the true character of vegetables and is great with a variety of ingredients. Try it with radish, turnips, daikon, cabbage, carrot, broccoli stems, or Japanese cucumber.
More Pickle Recipes
Learn traditional Japanese pickle recipes including Kyuri no Asazuke (quick cucumber pickles), Daikon or Japanese Turnip Pickles, and Ichiyazuke (overnight soaking pickles). These simple recipes require minimal ingredients and are easy to prepare at home.
Nira Tamago, or Simmered Garlic Chives with Eggs
Enjoy a delicious Japanese dinner at home with grilled shiosaba, nira tamago, and steamed rice. Learn how to cook the nira tamago, a versatile side dish made with garlic chives and eggs. Also, discover a new mega-Asian market in Flushing, Queens, called Sky Foods.
Onion Salad with Miso Dressing
Learn how to make a delicious Japanese-style onion salad, aemono, featuring red miso dressing, vinegar, sugar, and garlic. This small plate dish is perfect with sake at the beginning of a meal. Try variations such as different types of miso for the dressing. Includes helpful tips for preparing the onions and julienned shiso. Check out this article for more about aemono and Japanese cooking.
Soy Milk Dressing for Greens
Learn how to make a delicious contemporary Japanese house salad from the En Japanese Brasserie in New York City. This salad features mizuna leaves, walnuts, and yuba, with an irresistible dressing made of soy milk, classic caesar salad dressing, Japanese sesame paste, and honey, adding layers of complexity and Japanese sensibility to the dish.
Shungiku with sesame dressing
Learn how to prepare a delicious and simple Japanese dish using shungiku, or chrysanthemum leaves, by blanching and mixing them with a savory-sweet paste made of ground sesame seeds, sugar, and soy sauce. This versatile ingredient is a key element in Japanese cooking.
Simmered Japanese Eggplants
Atsushi demonstrates his Japanese cooking skills at Saveur's test kitchen in New York, preparing a delicious lunch for the editorial staff. The highlight of the menu is a crowd-pleasing dish of simmered Japanese eggplant, infused with flavors of dashi, mirin, and soy sauce. Follow the provided recipe for a taste of delicate, tender eggplant with umami and sweet-salty flavors.
Spring Vegetables Steeped in Dashi (Ohitashi)
Learn the simple and magical Japanese cooking technique of ohitashi for steeping vegetables in delicate dashi to infuse them with umami and lovely flavor. Find the method for creating this versatile dish as shared by Atsushi Nakahigashi, and discover delicious variations using a range of vegetables such as green beans, spinach, shishito peppers, and mushrooms.
Steeping Vegetables in Dashi
Discover a refreshing recipe for Japanese dashi-infused summer vegetables perfect for hot days. The classic umami flavors and simple preparation make it an ideal dish for enjoying during summer.
The Power of Goma-ae, or Sesame Dressing
Explore the simplicity and precision of Japanese cuisine with a dish featuring corn and blanched green beans dressed with goma-ae (sesame dressing). Learn how the toasting and grinding of sesame seeds can create entirely different flavors and fragrances, and discover the delicate and rustic tableware showcased in the cookbook 'Gentle Vegetables, Gentle Tableware.'
Three Leaf and Radish Pickles
Learn how Atsushi demonstrates the traditional Japanese philosophy of 'mottainai' by preparing tsukemono, pickled vegetables, from often discarded turnip, daikon, and radish leaves. This article provides the recipe and technique for making these delicious pickles at home using sea salt and simple ingredients.
Turnips, Carrots and Okra Simmered in Dashi
Experience the flavors of fresh okra, carrots, and Japanese turnips simmered in dashi with a touch of usukuchi shoyu in this natural and delightful Japanese vegetable dish. Read about Atsushi's approach to preserving the natural flavors of vegetables and how to prepare this beautifully plated, delicate, and flavorful dish.
Turnips (Lightly) Pickled Three Ways
In Japanese cooking, kabu (Japanese turnips) are used in dishes like kabu miso soup and three different kabu pickles recipes, including Yuzu Kosho Lemon Kabu Pickles, Shio Kombu Kabu Pickles, and Shio Kombu-Shoyu-Mirin Kabu Pickles. These recipes make great use of the leaves and roots and are characterized by their umami flavor achieved through various Japanese ingredients.
Wafu Dressing
Learn how to make a simple and aromatic Japanese-style salad dressing, known as 'Wafu' dressing, perfect for leafy greens and raw veggies. This flavorful dressing combines Japanese rice vinegar, soy sauce, sugar, sesame oil, vegetable oil, and ground sesame seeds, with options to add karashi mustard, garlic, or grated ginger. Keep this versatile dressing handy in the fridge for a quick and delicious addition to your salads.
Yudofu Tofu Hot Pot & Ponzu Two Ways
Discover the versatility of ponzu, a citrus-based dipping sauce with or without vinegar, made with yuzu juice in different variations. Learn a yudofu recipe to enjoy with ponzu and explore the refreshing world of Japanese citrus and shochu cocktails. Share your favorite ponzu recipe in the comments!
Yudofu: Tofu hot pot
Learn how to prepare Yudofu, a simple and delicious Japanese winter dish made with tofu simmered in hot water with vegetables and condiments like ponzu and yuzu kosho. This quick and easy recipe is perfect for a healthy and satisfying lunch, especially during snowy days.