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Okinawan Sweet Fritters

Okinawan Sweet Fritters by Tamara Daugherty

I grew up loving this delicate treat, both from the market in Okinawa (watching elderly women fry these up in giant cast iron pots) and made at home by my "Oba-ason" (Okinawan grandmother)". I use to wait for these little doughnuts to float on top in her pot over a wood-fed fire. (we never had a stove). Similar to the American version…

3 votes
6688 views
Teriyaki Salmon with Udon Noodles

Teriyaki Salmon with Udon Noodles by Hungry Jenny

If you don't have sake or mirin to hand, read http://hungryjenny.blogspot.com/2010/02/say-no-to-takeaway-try-this-tasty.html for easy substitutes - or just use bottled teriyaki sauce!

2 votes
3614 views
Eggplant Donburi

Eggplant Donburi by Nancy Miyasaki

As a Japanese american, I have a soft spot for donburi (Japanese term for just about anything served over rice). Our kids love it too. We mix up a warm bowl of brown and white rice and cover it with something warm, salty, sweet, and occasionally a bit spicy. This is rib sticking good, and best served in fall, winter or the early…

4 votes
4562 views
Broiled Salmon with Miso Glaze

Broiled Salmon with Miso Glaze by Bob Vincent

This is adapted from a recipe that appered in Bon Appetit magazine in 1999. It comes from Buddakan restuarant in Philadelphia. The original recipe called for cod fillets but I had salmon on hand. Any firm fleshed fish fillet will work. Cod, haddock or halibut would be good as well. I used light yellow miso but the darker more…

1 vote
3554 views