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    57 Recipes

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    I'm posting this recipe because my FIL's second wife has had great success with it. Whether it's the placebo effect or whether it actually works, it has brought this dear woman, a former operating room nurse, some relief and she doesn't doubt its efficacy. Her comment to me was really interesting; she said that she didn't realize how much it was helping her until she wasn't able to have her drunken raisins during a vacation. By the end of three days without the raisins, her knees, which had been doing well, were swollen and very painful. Your mileage may vary. Researching the origins of the recipe, it was apparently first described by Paul Harvey in the 1990s. As with any home remedy, consult your doctor and use common sense when using this. Preparation time does not include the time that it takes for the gin to evaporate.

    Recipe #236772

    Honestly, I'm not sure I even expect anybody to try this, but it's one of my favorite side vegies. Gobo (burdock root) is really high in fiber and is a bit like tofu in that it takes on the flavor of whatever you happen to cook it with. Don't skip the soaking. Gobo does stain your fingers when you handle it, so you might want to use gloves if you are planning to go out after dinner. Preparation time includes soaking time for the burdock root, but not the time to peel and julienne the burdock root. It takes my mom about 3 minutes, it takes me longer.

    Recipe #100670

    This is the meal we have when I'm feeling completely lazy. It's so easy, I'm almost ashamed to post! The pork turns out so juicy and flavorful. We've added a small amount of grated ginger to the sauce, but really prefer it "plain."

    Recipe #48460

    Once the boards are cut to size, this is a very simple way to cook salmon. As long as you don't overcook the salmon, it comes out moist and flavorful. Grilling time depends on how hot your coals are and how thick the board.

    Recipe #50937

    My mom makes miso every year and this is one of the first things that we make with her miso. The recipe (with a variety of differences) is readily available, but I tend to go with the most simple versions of things, so this is what we use. The grilling/broiling instructions are a bit vague, but grills are different enough that the operator should use whatever method they think is most reasonable, just keep an eye on it to make sure it doesn't burn. Burnt miso is not a good thing. Prep time includes marinating time.

    Recipe #109713

    My preschoolers are sushi fiends, and we literally have to save to take them to a sushi bar. We use this to tide them over between trips. This is an easy and versatile dish that can be used as entree, appetizer, or salad. While this is typically a Hawaiian dish that is readily available on the west coast(where I grew up), it hasn't made it's way to Washington DC. There are probably hundreds of dressing and fish combinations that can be classified as Poki, but this is the one I like.

    Recipe #45152

    In the Japanese language, the characters for "wafu" are East-West. This dressing is a western-style cream based dressing with an eastern flair...hence it is known as a "wafu dressing" or "East meets West Dressing." In short, this is a Japanese-esque recipe for salads and dipping that I've been making for over 20 years. For some reason, most savory wafu recipes (dressing or not) combine the flavors of soy and sesame oil. I actually like the combination here! The original recipe calls for making the mayonnaise from scratch and then adding the other ingredients. I prefer making this using commercial mayo because I the kids will go through quarts of the stuff on their salad. I usually double the recipe to last us a week. It's almost a crime, but very tasty to dip california rolls into this. Just do it secretly, and it'll be fine. Actually, "wafu" does not mean east meets west. It means "Japanese style". East/west would be wayo - wa for Japanese and Yo for European or Western. Wa is the character for Japanese, and fu is the character for "style". or "in the style of" fu is also the character for wind.

    Recipe #166470

    These eggs are really different from your standard hard boiled eggs and my kids love to have the in their bentos. The trick is to only medium boil the eggs initially and then crack or peel them and finish them off in the soy sauce broth. I use the smallest eggs I can find to do these, so that my kids can have two eggs and I don't have to feel guilty. The eggs aren't supposed to be overwhelmingly seasoned, but if that's what you're looking for, leave them in the broth for a longer period after boiling. I routinely double the recipe by increasing the number of eggs, but leave the amount of the broth ingredients the same.

    Recipe #188795

    My kids and I spend Wednesdays out in the woods either hiking, biking, or letterboxing. We have to take a huge lunch with us and usually it's a Japanese-style bento with onigiri, some protein item, and lots of vegies and pickles. More often than not, my kids will pick this for the protein...it's basically a french hamburger recipe that has been adapted for our bento lunches. Cooking time will vary with how large your patties are. The sauce is a true basting sauce and these will not be in a soupy sort of base. The point of bentos is to make the food as fuss-free to eat as possible. The meat mixture is soft and a bit tricky to work with, but the result is a moist patty that doesn't need condiments and isn't a rubbery hard superball.

    Recipe #145451

    This recipe came from a friend who loves to bake and does it very well. I like these cookies because they are soft and chewy, but still a little bit substantial. The combination of brown sugar, butter, and raisins is so comforting, these cookies will disappear before they cool!

    Recipe #84995

    My kids like this because the cabbage is cooked well in this recipe and doesn't have that raw feel to it. I use package coleslaw in this as it means I can get dinner on the table quickly when I need to. I've tried other recipes, but the batter seems really bland to me. This version uses dashi, sake and soy sauce, which makes it seem more home-flavored to me. Add in whatever other protein sources along with or in lieu of the ham...I've seen shrimp, tuna, imitation crab and crab used with great success. Just make sure that there's enough batter to hold everything together.

    Recipe #227518

    I admit to being a granola bar failure. A lot of the homemade granola bar recipes I've tried are either rock hard or gummy uncooked-tasting disasters. This recipe is for a savory breakfast cookie that is really light and crispy. This is a variation of a recipe that was published by Quaker Oats. I've made several adjustments, but the basic recipe idea is theirs. The bacon and cheese can make this quite salty, so I usually only add a pinch of salt. The recipe appears to be quite forgiving, however, and I've made different variations on the same theme. I don't change the sugar amount because I've found that it really needs the sugar for purposes of improving the texture. NOTE: In lieu of the flours, you may substitute 3/4 c. white flour and 1/4 cup wheat germ, just make sure you get a cup of some sort of flour mixture. The prep time doesn't include time in the refrigerator.

    Recipe #62679

    Visiting my parents, one of their friends gave them a huge jar of kimchee cucumbers that were the best I've ever tasted. Of course, I came here to find a similar recipe and nothing I tried came close. I couldn't ever get the depth of flavor that I remembered in his kimchee...all I tasted was garlic and red pepper. Something was missing. The chef was gracious to pass along his recipe and instructions for putting up Napa and also cucumbers. This isn't a months-long process, so it's not entirely authentic, but the addition of the salted shrimp and the salted anchovies makes all the difference for me. The information in the parentheticals are his specific instructions to me. He had specific brand names that he liked, but I've taken those out. Prep time doesn't include refrigeration time.

    Recipe #145242

    Quick salad dressing recipe...posted upon request. I've seen this with the addition of a little bit of white miso, so you may want to experiment with this.

    Recipe #83366

    We love this recipe. It's based on the recipe that Nobu made famous at his restaurant (which I highly recommend) and on his television appearances. I often add a good amount of seaweed to the salad, just because we like it so much.

    Recipe #93723

    I have a love-hate relationship with this recipe, but I don't want to lose the recipe, so I'm posting it here. I love the flavors, but I hate adulterating my favorite fish by marinating, rubbing, and saucing it. It seems like it's a fiddly recipe, but I can actually go to the fish store bring home the salmon and have it on the table in 45 minutes. Okay, to be totally honest, I could eat this fish every night, were it not for the pangs of guilt. Don't overcook this! We serve this with recipe #214484 and sauteed spinach.

    Recipe #221204

    This is a dish that my kids LOVE for lunch. It's not inexpensive because the tarako can be spendy, but it's quick so I like to have the ingredients on hand. This isn't a sauce like spaghetti sauce that completely covers the pasta, it's more like a pesto. When adding the heavy cream, just get it to the consistency of pesto that you can toss with pasta. If the pasta sticks hopelessly together when tossing the sauce with it, you've overcooked the noodles. The recipe ingredient filters here won't allow the phrase "2 tarako (salted code roe)" as an ingredient, but that is specifically what this recipe is written for.

    Recipe #135630

    My kids will go nuts when they see fresh brussels sprouts at the grocery store...we just can't leave without them. A very perplexed woman asked me how I prepared them to make them kid-friendly and equally perplexed, I recited this recipe to her. I came to hunt for this recipe and I've seen some similar ones, but not quite the one we use around here. Preparation is a tad time-consuming, but well worth the effort in my mind. I think that coring the brussels sprouts helps to take the bitterness away. In any case, it's the way that my kids will eat pounds of these on Thanksgiving weekend. You can add herbs and spices, but we love the simplicity of this dish! (You may think that these will taste no different than some sauteed cabbage, but they really are wonderful. These little jewels are so sweet that it's no surprise that kids will love them.)

    Recipe #146495

    I love the flavor of green tea powder in baked European-style sweets. Lately, I've been searching for a few recipes and found this one on the internet. Typically, I use a really good quality green tea (from Toraya), but even I find the green tea flavor to be too intense, so I use the lesser amount of green tea and increase the amount of powdered sugar. For less expensive grades of tea, I just use the greater amount of tea. You can purchase green tea powder at the Japanese grocers, but it will come in a variety of grades. The lower grades will use dried spinach to boost the color, but the tea flavor will not be as intense. The cookies are bright green (like the color of spring grass); they smell lovely, but have a bitter edge to them because of the green tea. It's typically an "adult" flavor, but my kids really like them with a bit of vanilla ice cream.

    Recipe #112897

    Classic Hawaiian-style chicken. Great for picnics, kids love this. Do not substitute the Mochiko for other flours...it's the secret ingredient! Cook time does not include time to marinate.

    Recipe #70695

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