4/22/20 Note: if you are a Radical Family Farms CSA member, scroll down to the end to see how I used their mustard greens and Chinese celery for this. Hello hello hellooooo. I got request yesterday from a follower friend on Instagram for a recipe for the much beloved Japanese White Stew, also known asContinue reading “White Stew or Gung Gung’s “a la King””
Author Archives: mykitsunecafe
Kamatama Udon
This is a short recipe for something quick, healthy, delicious and incredibly flexible in terms of ingredients. The only thing you absolutely need…is to get over your fear of raw eggs. Kamatama Udon is a warm [not hot] noodle dish which uses a raw egg as it’s sauce in combination with a drizzle of somethingContinue reading “Kamatama Udon”
SUKIYAKI
Sukiyaki is more than just a meal. It’s an event. Sukiyaki is a time for sharing food, stories, laughs and a bit of fun at the end of a busy week. Usually reserved for family dinners or dinner parties with friends, it’s a special kind of meal. The dinner table flows with fresh ingredients andContinue reading “SUKIYAKI”
Rosemary ‘Conbini’ Carbonara Udon
I lived in Tokyo for just over 5 years and I’m ashamed/proud to say that one of my favorite guilty pleasure take-aways is convenience store (“conbini” コンビニ) carbonara. To set the record straight, Japan’s convenience stores sell legit delicious food. Its not good quality or well crafted, it’s just really really tasty. Especially when you’reContinue reading “Rosemary ‘Conbini’ Carbonara Udon”
Mapo Doufu
If you are not a tofu lover, this dish will turn you. Mapo Doufu is a homey and comforting tofu-based dish hailing from the land of chilies and peppercorns, Szechuan Province, where my grandfather comes from. The sauce is a spicy, tangy and rich “gravy” generally made from fermented soybeans, chilies and Szechuan peppercorns. TheContinue reading “Mapo Doufu”
Easy Southeast Asian Inspired Curry Noodles
I wish I could have given this a more creative name but my work has been so busy recently, my mind just hasn’t had the space! The night we made this dish, we originally wanted to make Laksa but we didn’t have the energy to make a rempa (chili paste) and Chris wanted to saveContinue reading “Easy Southeast Asian Inspired Curry Noodles”
Grießnockerlsuppe-Semolina Dumpling Soup with Asian Greens
Here is a really easy soup to make that is super delicious and only takes a few ingredients. And as is the way these days, it’s very good for quarantine cooking. If you are reading this sometime in the future wondering what I mean by “quarantine cooking”… well the entire world is currently experiencing aContinue reading “Grießnockerlsuppe-Semolina Dumpling Soup with Asian Greens”
Simmered Daikon with Shitake Mushrooms
3/31/20 NOTE: If you are using WINTER MELON from Radical Family Farms March 2020 produce box instead of daikon, I add instructions at the end on how to prepare the melon and the cooking time. No pics yet though sorry! In our house this dish is just called “daikon” because it is our absolute favoriteContinue reading “Simmered Daikon with Shitake Mushrooms”
Stir Fried “Dou Miao” Pea Shoots in Gravy
Some dear friends of mine have a farm 20 minutes drive from us in Sebastopol which focuses on growing Asian heritage vegetables. When Radical Family Farms were just getting started, the first vegetable they ever sold was Pea Shoots or “Dou Miao” as they’re called in Chinese. I remember randomly coming across one of theirContinue reading “Stir Fried “Dou Miao” Pea Shoots in Gravy”
Hakusai no Tsukemono & Kimchi
Salt Pickled Napa Cabbage 2-ways It’s not quite an apocalypse, but in times like this, it’s good to know how to make things last. Napa Cabbage is prolific (for now) and you can make it last for up to 6 months or even a year depending on who you talk to! In this post, I’veContinue reading “Hakusai no Tsukemono & Kimchi”
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