Blogs about: Nimono Simmering Japanese Cooking Methods
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Napa Cabbage Millefeuille with Pork Belly
http://1tess.wordpress.com On impulse I bought some nice sliced pork belly. I searched for a recipe for what to do with it, and found this most surprising and delicious steamed casserole of pork and c… more →
Tess's Japanese Kitchen
Napa Cabbage Millefeuille with Pork Belly
— 5 comments
Tess wrote 2 weeks ago: http://1tess.wordpress.com On impulse I bought some nice sliced pork belly. I searched for a recipe … more →
Chicken and Chestnuts
— 7 comments
Tess wrote 1 month ago: http://1tess.wordpress.com Chestnuts are an autumn favorite in Japan. And chestnuts are now a favori … more →
Veal Soup ~ Chikuzen-Style
Tess wrote 2 months ago: http://1tess.wordpress.com I made Chikuzen-ni in July, and we were so impressed by the way the taro … more →
Japanese-Style Braised Spareribs
Tess wrote 2 months ago: http://1tess.wordpress.com Spareribs are not traditionally used in Japanese cooking, but this recipe … more →
Chikuzen-Style Simmered Chicken
Tess wrote 5 months ago: http://1tess.wordpress.com/ Chikuzen was the name given to present Fukuoka Prefecture on the souther … more →
Sesame Noodles: an old favorite
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Tess wrote 6 months ago: ≥^,^≤ This is a recipe I posted almost a year ago, but it’s one that deserves a second look. F … more →
Ebi-shinjo: Shrimp Dumplings
Tess wrote 7 months ago: ≥^,^≤ ≥^,^≤ ≥^,^≤ Success!!! I posted about ebi-shijo (shrimp quenelles) quite a while ago, but I wa … more →
A Favorite: Buta-Shabu
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Tess wrote 7 months ago: ≥^,^≤ Many of the recipes I’ve posted, genuinely need an encore posting to remind you how wond … more →
Hiroko's Mom's and Sister's Beef Tongue Stew
Tess wrote 7 months ago: Back in February, Mr. Tess went grocery shopping, and what did he find: a frozen 3 pound tongue! Oh … more →
Simmered Dried Shiitake Mushrooms
Tess wrote 9 months ago: Several years ago, Mr. Tess and a friend decided to grow shiitake mushrooms. No, not with one of tho … more →
Gyutan Stew (Japanese Stew with Veal Tongue)
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Tess wrote 10 months ago: A person does not usually consider how much a tongue weighs, but that beef tongue weighed 3 pounds. … more →
Braised Pork and Chinese Cabbage
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Tess wrote 10 months ago: This rich dish, with pork loin, bacon, and chicken stock, is a Japanese casserole made on top of the … more →
Simmered Spinach and Fried Tofu
Tess wrote 10 months ago: Greens! Mr. Tess loves greens and I’ve not been cooking them lately. This home-style Japanese … more →
Unohana made with Okara
Tess wrote 11 months ago: The other day, when my daughter and I went shopping for ingredients to make oden, I picked up a pack … more →
Chicken and Chestnuts: Tori to Kuri no Umani
Tess wrote 11 months ago: Chestnuts arrive in the stores in late autumn or early winter here in the U.S. in time for Thanksgiv … more →
Beef Donburi
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Tess wrote 1 year ago: In Japan, rice is usually served plain; a meal is not complete without rice! However there are some … more →
Sweet-and-Sour Braised Pork
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Tess wrote 1 year ago: Sweet and sour pork is a popular Chinese preparation. This is a completely Japanese version that is … more →
Japanese-Style Braised Spareribs Recipe
Tess wrote 1 year ago: I love spareribs, and though they are not usual in traditional Japanese cooking, I’m glad Ms. … more →
Nizakana: Braised Fish
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Tess wrote 1 year ago: Braising fish is a nice way to cook it without added fat. The fish can be whole, filleted, or cut in … more →
