Author: chefalice

This dish is made using sato-imo, also known as taro potatoes, which have a delicious creamy texture when thoroughly cooked. As sato-imo are not readily available, baby potatoes-or any boiling potato or yams-may be used instead. Tasty and easy to prepare, more vegetables can be added to make a complete one-dish meal.

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An array of vegetables simmered in dashi and rice wine creates this hearty stew which is surprisingly light and, at the same time, healthy and delicious. Any combination of vegetables may be used, depending on availability and personal preference. The amount of stock called for in this recipe is sufficient for about 1½ lbs (750 g) of vegetables.

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These deliciously fried cutlets (tonkatsu) make a satisfying lunch served with a bowl of rice, a dollop of hot prepared mustard, some thinly sliced cabbage and a splash of tonkatsu sauce. Bottled tonkatsu sauce is widely available in well-stocked supermarkets. Alternatively, make your own using 1 part Worcestershire or steak sauce and 5 parts tomato ketchup.

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