Recipes By Bouldergalintokyo
4 recipes found
Quick Avocado Jalapeño Balsamic Shrimp on Tofu
I really love avocados but they weren't a Japanese food until about a decade ago (reverse-constructed CA Sushi-Roll?). I missed their wonderful flavor and my husband can eat only so much guacamole, so I started blending it into other more traditional dishes. This delicious breakfast dish of avocado/jalapeños teamed up with shrimp/tofu is my own version of fast West-Meets-East with a little European Balsamic thrown in.
Mentaiko or Bottagra Cucumber Toast with Poached Egg
My husband likes mentaiko (salted roe) on his rice, with pickles, and an ONSEN TAMAGO (Hot Springs Poached Egg) on top. Over the years we started a toast version of this Japanese dish. Onsen Tamago are made by lowering eggs in bamboo baskets into the Hot Springs waters which very slowly poach the eggs. If you have the Momofuku Cookbook by David Chang and Peter Meehan, look for the Slow-Poached Eggs recipe. Their version is very close to the real thing. This photo is a real Onsen Tamago with mentaiko (spicy version of tarako) on the Japanese favorite toast--extremely thick, toasted crusty on the outside, and soft and fluffy on the inside. I prefer a firmer, healthier bread, but be sure to cut it thick.
Raw Turnip Tangelo Toss
This kind of Japanese side dish, sunomono, is usually a vinegared vegetable paired with a contrasting flavor. The late summer Japanese turnips are delicious raw so I paired them with California Tangelos. The Minneola Tangelos started appearing here last year, and have a very strong juice and tasty peeling. The salt/soaking in step 2 gives the turnips a softness seen in picture 3 (soaked) compared to 2 (not soaked).
Easiest Chicken with Spring Onion Chinese Vinegar Sauce
This sweet dark Chinese vinegar Onion sauce is delicious on leftover fried Chicken, or can be used on poached, steamed, or grilled chicken. Try this recipe!