mentaiko pasta

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mentaiko pasta

I actually like pasta but I can’t eat it often because of my stomach. When I do, one of my favorite pasta sauces is mentaiko sauce. It’s a classic Japanese style pasta sauce and very simple to make. As long as you have mentaiko! Or you can always buy the pasta sauce package. But I’m not sure how westerners will take to it though…



明太子パスタ

実はパスタは好きだけど、うまく消化できないので、あまり食べません。でも食べる時、ひとつ好きなのは明太子パスタです。典型的な和風系パスタですね。明太子があれば作るのも簡単だし、なかったらスーパーでパスタソースのパックも簡単に手に入るし!でも西洋人はどうなんでしょうね。

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simmered eggs & radish

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simmered eggs & radish

I wonder why I made this… I must have a lot of radish to use up. Or maybe my foodie partner was having a bad stomach day and I wanted to make something easy to digest. Anyways, it was a good easy classic simmered Japanese dish. Feels hearty but not heavy. Probably more of a fall/winter food rather than in this warm weather though.


大根と卵煮込み

なんでこれ作ったんだろう…大根が余ってたのかな。それとも彼のお腹の調子が悪くて、消化しやすいものを作りたかったのかな。まぁ、簡単で定番の和食ですね。ホクホクで温まる。今の暑い季節より秋冬のほうがいいけど。

fried rice

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When I feel like the dinner menu I planned is lacking, I make fried rice for my foodie partner. Or if I’m lazy, his lunch will be fried rice.  Of course I can’t make the perfect consistency like a chinese restaurant, but I think I’ve gotten it down so it tastes pretty good. I also have a magic condiment called tori gara (chicken) soup base! I buy a msg free one so it’s not msg either.  My other trick is mixing the rice with mayo too. Of course, if you’re on a diet, not the best to do. But helps make the rice less sticky.


夜ご飯が物足りない時やお弁当作りが面倒くさい時、彼氏のために焼き飯を作ります。もちろん中華レストランみたいにパラパラにはできないけど、味は美味しい方だと思います。でも、よく魔法の調味料に頼ります。鶏がらスープの素!でも無添加のを使っているので化学調味料の味じゃないですよw。あとは、ご飯をマヨネーズと混ぜておきます。そうすると少しパラパラになるけど、ダイエット中はよくないね。

curry

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Curry*

When I was young, my family frequently ate curry. We always used JAVA hot and my mom would add bay leaf, clover, and cinnamon for a deeper taste. I loved my mom’s curry so much I would eat 2 servings. It probably led to my weight gain during middle school… In high school, I would eat it with quinoa since it was lighter than rice. Since college, I now make my own curry. I was worried it would taste different, but with the spices it’s pretty much the same!

*java box instructions


カレー*

小さい頃から家族はよくカレーを食べました。いつも箱はジャバカレー辛口。お母さんはローリエ、ツメクサ、シナモンを足してコクの深みを増す。お母さんのカレーが美味しくて2杯も食べてました。多分それで中学時代は少し太ったのかも…高校時代はごはんの代わりにキヌアで食べました。そして大学からは自分でカレーを作りました。味は変わるのを恐れたが、スパイスを足せばほとんど同じ!

*箱のレシピ

spicy pork spaghetti

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spicy pork spaghetti

Whenever I travel, the week before is always spent trying to use up food in the fridge. Before my parents arrival and the following 2 week trip to Japan, it was a fight against the clock to finish using anything that would go bad. I also had to make something that would be substantial enough for my foodie partner’s dinner. Chives, onions, with some minced meat in the freezer… what to make? After scouring cookpad (a popular Japanese shared recipe site), I found something easy and yummy! It was a big hit and the chives didn’t go bad!

Unfortunately, when I returned yesterday, I found our clementines were in a shocking state…green mold!


ピリ辛ひき肉のネギごまパスタ

旅行に行く前の週はいつも冷蔵庫の野菜の使い切ろうとします。この前両親がソウルに来て、その後2週間日本で旅行するから、急いで冷蔵庫を空にするのに必死でした。ついでに、彼のためにちゃんとした夜ご飯も作らないといけない。玉ねぎ、ニラ、冷凍したひき肉…何が作れるか?クックパッドを探った後、簡単で美味しそうなレシピを見つけ!評判良くて、ニラも使い切れた!

だが、昨日帰ってきたら、みかんが悲惨な状態…緑色のカビが!

braised mackerel

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braised mackerel
sauce adapted from this blog

I first tried this dish when I visited Korea in the winter at a seafood restaurant. The fish was so soft in melted in my mouth! It was one of the best seafood dishes I’ve eaten here. I thought it was difficult to make but my foodie partner asked me to make it for dinner one night. After reluctantly looking up the recipe, I realized it was quite easy to make. The only hard part is that, it needs to be simmered for a long time to achieve the melty softness. I still haven’t been able to simmer it long enough but third time’s the charm?


韓国風サバの煮物(甘辛)
ソースはこのブログから

韓国を冬に訪れた時、この煮物を海鮮レストランで食べました。口の中で溶けるぐらい魚がやわらかかった。韓国で食べた海鮮料理の中で一番美味しいかもしれない。作るのは難しいと思ってたが、ある日、彼が夜ご飯に食べたいと言われました。イヤイヤ調べた後、実は簡単なレシピでした。一番難しいポイントは煮る時間です。長く煮るほどやわらかくなるので、まだ口の中で溶けるぐらいまで成功してません。でも英語で言う、三度目の正直になるか?まだまだ挑戦中のレシピです。