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I am a Tokyo girl living in LA. I talk about my food and wine experiences as well as simple Japanese home cooking.

I'm Moving to a New Blog Website!: Hello friends,

After having so many technical difficulties with Yahoo's blog hosting (I think this blog site simply got too full), I decided to make a transition to a new blog website. My blog is now moved to the following new address;

naokomoore.com

It's called "mrs. donabe", because of my love of donabe (Japanese clay pot) cooking.

I have also started a new donabe shopping website.

www.toirokitchen.com

In this website, I would like to introduce the beautiful Japanese double-lid donabe rice cooker to all the food lovers!

Thank you so much for visiting my blog on Yahoo for the past 1.5 years, and I would appreciate your continuous support to my new sites!

Saturday January 17, 2009 - 01:08pm (PST) Permanent Link
I made Sundubu with Donabe!: Since I found a new Korean grocery store not far from my home recently, I've been intereted in cooking more Korean-style dishes. Tonight, I made Sundubu Jjigae (hot and spicy tofu stew) for the first time! I went through different Sundubu recipes from internet and came up with my own version. Here's how I did.

First, make a paste by blending 1T sesame oil, 2T red chili powder, 1T Kochujan (hot bean paste), 1tsp sugar, 3T minced scallion (white part), 1 clove garlic (grated), 1 small cube ginger (grated), and 2T sake. Place the paste at the bottom of donabe (clay pot).

On top of the paste, place sliced pork, mushrooms, tofu, and then add 1-3/4C of Chinese chicken stock. Turn the heat to medium-high and bring to a boil.

Once the mixture starts to boil, roughly stir the soup, then top it with nira (Chinese chives) and eggs. Cover again and let it cook for another minute.

The soup is now ready. You can't do Sundubu without rice! I made the azuki rice with my donabe rice cooker and served with the soup. The soup got the nice heat with tons of flavor. The mixed chopped greens (scallion, daikon sprouts, and watercress) were also a nice condiment to the dish. It was seriously great! I'd love to make it again.

Tags: home, korean, main

Sunday January 11, 2009 - 03:35pm (PST) Permanent Link
Kamo Nabe: Tonight, I made Kamo Nabe (Duck Pot).

I used a few pieces of beautiful duck breast. I slowly seared just the skin side in a pan to release excess fat and sliced the meat very thin to be ready for the pot. Since I had some extra ground pork, I also made some pork wontons to cook in the pot. We also cooked various other ingredients including mushrooms, and vegetables.

It took only a minute or so for each slice of duck to cook. The meat was so tender and juicy.

As a "shime" (finish of the meal) for Kamo Nabe, it's more common to do soba, but we did udon and it was very nice, too.

Tags: home, japanese, main

Sunday January 11, 2009 - 03:33pm (PST) Permanent Link
Tonight's Dinner...Pork Shabu Shabu: January 6, 2009

We do a lot of "onabe" (pot) dinners during the winter. Tonight was Pork Shabu Shabu. The dipping sauces were my homemade ponzu and sesame sauce.

Tags: home, japanese, main

Wednesday January 7, 2009 - 04:33pm (PST) Permanent Link
Back To Work...Lunch at Torafuku: January 6, 2009

After almost 2 weeks of winter break, I've been back to work since yesterday. Today's lunch was at Torafuku (10914 W. Pico Blvd., West LA). I had Negitoro and Udon Combo. It was really good!

Wednesday January 7, 2009 - 04:28pm (PST) Permanent Link