Offering alternative recipes without gluten, dairy, corn, or coconut
The quintessential supplemental recipe for Chashu Ramen, this recipe gets its own separate post because the pork, while iconic for ramen, can be used as a topper or additive for many dishes. If you’re looking for that iconic slice of pork that is shaped in a swirl, then you’ll want to use pork belly for … Read more
At some point, I was going to have to make a ramen post. Ramen is… tricky. Ramen can be very simple, but it can also be very complex. It’s a dish with a lot of variation and yet also a lot of specification. Whether it’s a simple bowl of cheap ingredients and instant freeze-dried noodles … Read more
Another “nimono” dish but one that tastes wildly different. This recipe uses a special ingredient called Hijiki Seaweed. Hijiki is a type of seaweed made of small grain-like shape pieces and is sold in small black packages. A little goes a long way with hijiki since the little black grain-shaped pieces expand in volume almost … Read more
Similar to the Simmered Kabocha Nimono recipe, this recipe involves simmering large chunks of daikon in a soy-based simmering sauce to create a savory side dish, but the resulting taste is much lighter and refreshing. This is due to the simmering sauce being heavier on the dashi and lighter in the soy sauce and sugar. … Read more
Dashi stock is a staple in the Japanese kitchen and there are many ways to prepare it. Traditionally, dashi is made by either soaking konbu in cold water for a long period of time, or heating konbu in hot simmering water for a several minutes (never boil though! Supposedly konbu creates a bitter taste if … Read more
This stew is based on a hot pot variant called “Ishikari Nabe”. I first discovered this hot pot watching a video from Cooking With Dog. Made from a delicious broth of konbu, salmon, potato, and miso, this broth is poured into an ingredient-packed stone pot and served in the center of a table with extra … Read more
An easy side dish, the sweet flavor of the kabocha is highlighted through the salty umami of the simmering sauce. “Nimono” is a class of Japanese dishes known as “simmering dishes”. In nimono, ingredients are simmered in a mix of broth and flavorings until the liquid is absorbed and the flavors are embedded into the … Read more