Saori's personal blog
Soboro-don: simple bento dish that’s filling and satisfying. Usually, one uses ground chicken meat, flavored with soy sauce, mirin and sake. Ginger can be added, as well as other spices. For a spicy taste, add any kind of chili sauce or powder. The egg is cooked separately, basically scrambled eggs. I use some white dashi […]
Read More Soboro: ground meat and egg over riceI love Ratatouille! It’s so versatile and healthy, I make it in different variations. The other day, I happened to have some of the ingredients in the fridge, and I made pasta with a ratatouille-ish sauce. The key to Ratatouille is of course the use of Herbs de Provence. Not too easy to come by […]
Read More Ratatouille stuffJajangmyeon、aka “ジャージャー麺” is a cold noodle dish with a miso based meat sauce, garnished with cucumber. I suppose one could say that it’s a tasty, Asian variation of pasta with meat sauce. For the sauce, I used ground chicken, ginger, sake, mirin, red chili paste, chili sesame oil, black bean sauce, dark miso and soy […]
Read More Jajangmyeon-Black Bean NoodlesJust a gallery of some of my cooking during the past weeks Now that there is and end in sight of this stay-at-home period, at least for now, this shall be it for this particular gallery. Cooking was one of several things that I had more time to do during this time. This gallery is […]
Read More Stay at home cookingI almost never bake or make sweet stuff, but once in a while, I miss a good brunch like the ones I often enjoyed while living in New York City. So I tried my hand at some banana pancakes the other day. Admittedly, I used a pancake mix, but these came out rather well. Instead […]
Read More Brunch? Banana Pancakes and Curry Corn SaladWhile attempting to clean out the fridge, I found some rather old carrots. Lots of them. So I stopped the cleaning and proceeded to the much more pleasant activity of cooking. Improv-cooking, that is. The carrots were old but still firm, so I decided to make some carrot soup. Carrot potage really. I boiled carrots […]
Read More Carrot SoupTamagoyaki, a pan-fried, rolled omelette-type way of cooking eggs in Japan, can come in different shapes, sizes, ingredients and flavors, and can be eaten hot or cold. Some Tamagoyaki, also dependent on the region, can be sweet, salty or almost tasteless. They can be served hot out of the pan, cooked with dashi broth or […]
Read More Tamagoyaki-Japanese Style OmeletteAfter getting into making cucumber pickles (see previous post,) I also made radish (daikon) pickles, as well as pickles using Japanese mountain yams (yamaimo) with umeboshi (preserved salty plums) flavor. Here is a lunch ham and cheese sandwich with my pickled cucumbers and marinated fresh Italian tomatoes, bruschetta style. The picture isn’t very good but […]
Read More What’s been cooking recently…This is what happens when there are leftovers in the fridge. Throw everything together and sometimes it results in a yummy surprise. Leftover boiled chicken breast Leftover canned corn Leftover slices of Asian pear Add small amount of mayonnaise, Cesar salad dressing, mustard, apple cider vinegar along with salt, pepper, paprika and some dried herbs. […]
Read More Chicken salad with corn and Asian pearsMy batch of homemade cucumber pickles made with Apple Cider Vinegar and spices. Batch No. 2: this time I added some fresh dill leaves.
Read More Cucumber pickles