Author: kaori

Soy Garlic Bok Choy

Soy Garlic Bok Choy

Bok Choy. What can I say… Wonderfully delicious Asian vegetable. Typically, bok choy recipes are used for a side dish, and it’s super simple and nourishing. When you go to the store, you may see two kinds: baby bok choy and full-grown bok choy. Which 

Cold Ramen aka Hiyashi Chuka

Cold Ramen aka Hiyashi Chuka

Let me talk about summer in Japan. It is HOT and HUMID. All my Marylanders can agree that summer in Maryland can get pretty gross. But, that cannot even compare to what it’s like in Japan. To get through hot and sticky (it sounds wrong 

Falafel Friday!

Falafel Friday!

It’s Friyaaay!

Not that it matters all that much nowadays because what is time really?

To honor our precious Friday, I am sharing my falafel recipe!

I’ve been living in DC area for about two years now. I’ve been wanting to get infamous falafels in Georgetown, however, I never really got the chance to. Honestly, what was stopping me? I. Don’t. Know.

I could have gotten it this whole time, but I just didn’t and then…..quarantine happened.

Covid-19 rudely interrupted my plan.

Falafel Inc is now open for business, but I’m still a little bit skeptical, soooo we’ll see what happens before I….move??

Anyways, in the meanwhile, I have no choice, but to make it myself!

Falafel is such a great source of micronutrients, fiber, and protein. One falafel pita sandwich really FILLED ME UP! and tbh, my falafels were better than the ones I’ve gotten at restaurants.

If I end up getting Georgetown falafel in the next month, I’ll let you all know which one is better😋

So, here you go!

Falafel

Prep Time12 hours
Cook Time20 minutes
Total Time10 hours 20 minutes
Course: Main Course
Servings: 20 falafels

Equipment

  • Food processor/blender

Ingredients

  • 1 cup dried chickpeas/garbanzo beans (soak them in water overnight)
  • 1 yellow onion (roughly chopped)
  • 4 garlic cloves
  • 1 cup fresh parsley
  • 1 cup fresh cilantro
  • 1 small jalapeno pepper
  • 2 tsp cumin
  • 1 tsp coriander
  • 1 tsp salt
  • 2 tbsp flour (AP flour or chickpea flour)
  • 1/2 tsp baking soda
  • oil for frying (vegetable oil, canola oil, or avocado oil)

Sauce ingredients

  • 8 oz greek yogurt (1 small cup of yogurt)
  • 1 tbsp miso
  • 1 small seedless cucumber (chopped)
  • 1 tbsp lemon juice
  • 1 tsp garlic powder
  • 1 tbsp ground sesame

Instructions

  • Soak a cup of chickpeas overnight about 10 hours. (Do not use canned chickpeas. Make sure you cover the beans with lots of water.) Once peas are doubled in size, drain them.
  • Pour the beans into your food processor along with chopped onion, garlic cloves, parsley, cilantro, jalapeno pepper, cumin, coriander, salt, flour, and baking soda.
  • Pulse the ingredients together until it's somewhat rough. Scrape and mix the ingredients together occasionally and process/blend till the mixture is paste-like consistency.
  • Once it's all blended, put the mixture into a bowl, stir, and cover and put it into the fridge for about an hour.
  • Once the mixture is refrigerated, put oil into a pot or skillet and heat it up till 375F.
  • In the meanwhile, form the mixture into small balls. (I added some flax seeds on top.)
  • Once the oil is heated, fry the falafel balls for about 2-3 minutes per side until brown.
  • Once the falafels are fried, remove them from oil and drain.

Sauce

  • Chop a small cucumber to small pieces and mix all the ingredients together. (You could also add a little bit of ginger as well!)
L&L Hawaiian BBQ esque Chicken Katsu

L&L Hawaiian BBQ esque Chicken Katsu

As some of you know, my boyfriend and I just came back from California. (If you guys are curious as to what we did, check out here! One of the best food I had over there was….Chicken Katsu. Honestly, a lot of you will find 

~West Coast Is The Best Coast~

~West Coast Is The Best Coast~

I know it’s quite cliche, but let me say it again. West coast is truly the best cast. Honestly! My boyfriend and I visited Los Angeles this past weekend (I know this is not the best timing. We tried to be as careful as possible, 

Age-Nibitashi (Dashi Soaked Vegetables)

Age-Nibitashi (Dashi Soaked Vegetables)

I know I’m a little late, but to honor Father’s day, I am going to share with you my mom’s recipe!

Why mom’s recipe??

Well, whenever I ask my dad what his favorite food is, his answer is always mom’s food.

So, I figured I’ll share with you something she always makes during the summer time!

Nibitashi is a cooking method of braising vegetables and soaking into dashi broth.

Obviously braising works perfectly fine, and it’ll taste delicious, but what my mom likes to do is deep frying the veggies.

This technique is called “Suage.”

What it does is that it removes the bitterness of certain vegetables like eggplants and the coating of oil actually prevents vegetables from discoloration.

By deep frying them, veggies would be crispy on the outside, and they soak up the broth so nicely. This makes them extra juicy and delicious!

It might sound a little unhealthy, but trust me, this little change in cooking method makes such a huge difference.

Obviously, it tastes amazing, but the colors of this dish is just so beautiful! It’s such a perfect dish for hot summer days!

I’ll share with you two broth recipes because why not? It’s more fun that way.

Anyways, here ya go😊

I hope you enjoy it as much as I do!

Age Nibitashi

Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Side Dish
Cuisine: Japanese
Servings: 4 people

Ingredients

  • 1/2 kabocha
  • 1/2 bag green beans
  • 2 asian eggplants 1 normal eggplant
  • 1 lotus root
  • deep-frying oil

Broth 1

  • 1 tsp ginger paste (or grated ginger)
  • 1 tsp dashi powder
  • 3 tbsp sake (or white wine)
  • 3 tbsp soy sauce
  • 1 tbsp mirin
  • 1 tsp sugar
  • 200 cc water

Broth 2

  • 200 cc ponzu
  • 2 tsp sugar

Instructions

  • Cut all the vegetables into small pieces. (You don't have to peel the skin of kabocha)
  • Heat the oil until it's about 375F.
  • Deep fry vegetables until they're cooked (usually about a few minutes). Once they're done, set them aside on a cooling rack or paper towels.
  • For Broth 1, combine all the ingredients together in a pot and let it boil.
  • Add the vegetables into the broth mixture and let it simmer for about 5 minutes.
  • Transfer everything into a bowl or a container and let it cool. (I usually leave it in the fridge for a couple of hours.)
  • For broth 2, combine ponzu and sugar in a bowl or a container, and add vegetables. Let it cool.
Father’s Day

Father’s Day

How was your Father’s Day? You may or may not know, but I live far away from my parents. I moved to the U.S. from Japan about 10 years ago, so I don’t get to see them very often. As I get older, I miss 

Malasadas

Malasadas

Hi guys! How are you all feeling? Are you doing something good for yourself? Are you doing something good for others? According to a number of studies, acts of kindness has a great contribution to one’s own well-being/happiness. I’m sure it’s not surprising, but I 

Kabocha Gnocchi

Kabocha Gnocchi

A little while ago, I jumped on the band wagon and made some homemade gnocchi!

I’ve always wanted to make it, but gnocchi just sounded so intimidating. When this quarantine started, literally EVERYONE started making it, so naturally, I thought “I NEED to make it, too.”

However, being an extra self, I didn’t want to make the normal potato gnocchi (obviously potato ones are amazing, but I’m just annoying lol).

Anyways, I had a kabocha sitting on my counter for a while, so I thought…. “hmmm, this could be good!”

Kabocha is a winter squash, and people call them pumpkins in Japan. When you think about pumpkins, you’d think about the orange pumpkins you use to carve during Halloween season. But….in Japan, when they say pumpkin, they would think about this green squash with bright rich yellow flesh.

It’s truly one of my favorite vegetables. – I just LOVE the sweet and rich flavor. If you are a sweet potato lover, I guarantee you would love it. Even my boyfriend who does not like sweet potatoes absolutely LOVE it! Although I doubt you’ll find it in a normal grocery stores, I’ve seen it in every Asian grocery stores, so please try it if you’re interested😌

On top of the amazing flavor, kabocha also has so many benefits:

  • Beta-carotine, which is great for building immunity, skin, hair, etc.
  • Rich in vitamins (A, B, C)
  • Lots of fiber

Kabocha is also perfect for quarantine. You know why? Because it lasts for 1-2 months!! Just store it in a dark, cool place, and it’s good to go for a long time😊

With everything going on in America and with reopening, I think people forget that there still is a global pandemic going on. Covid-19 is still roaming around infecting so many peeps, so everyone please take care of yourself! If you’re planning on going to a protest, please wear a mask, and stay safe out there❤️

All my love,

Kaori

Kabocha Gnocchi

Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Main Course
Cuisine: Italian, Japanese
Servings: 4 people

Ingredients

gnocchi

  • 1 kabocha
  • 2 cups all-purpose flour
  • 1 egg

Sauce

  • 2 cloves garlic
  • 2-3 salmon fillets (You'll also need a little bit of flour to coat the salmon)
  • 2 tbsp olive oil
  • 1 cup sliced mushrooms (You can use any types of mushroom. I used brown baby mushrooms and maitake mushrooms)
  • 1/2 onion
  • 200 cc heavy cream
  • salt & pepper
  • 2 tsp soy sauce (You can adjust the amount of soy sauce as you wish)
  • 3 stalks scallions

Instructions

  • Cut a kabocha in half and take out the seeds.
  • Cut it into small pieces and put them in a microwave-safe bowl. Splash a little but of water on top and microwave them for about 4 minutes until cooked. Peel the skin.
  • Mash the kabocha and combine it with flour and an egg in a large bowl. (You can add a little bit of milk if it's too mushy.)
  • Knead until dough forms a ball.
  • On a floured surface, roll and shape small portion of dough into a snake-shaped log. Repeat with the rest of dough.
  • Cut snakes into small half-inch pieces.
  • To shape the gnocchi, hold a fork in one hand, and with your thumb, press in and down the gnocchi pieces onto the fork.
  • In a large pot, add water and bring it to boil. Add some olive oil and salt.
  • Once boiled, drop in gnocchi and cook for about 3-4 minutes until gnocchi are risen to the top. Drain and set aside.
  • Once you're done shaping the gnocchi, cut the salmon fillets into small pieces and put them in a medium bowl.
  • Sprinkle some flour and make sure they are lightly coated.
  • Heat a large pan and add olive oil. Cook salmon until all sides are cooked. Set aside on a plate.
  • Chop garlic and slice 1/2 onion and mushrooms. Set aside.
  • Add a tbsp of olive oil onto the same pan, add chopped garlic and cook until you get the aroma.
  • Add sliced onions and cook until they are slightly brown. Add mushrooms and cook.
  • Add heavy cream into the pan and bring to boil.
  • Put the salmon back into the pan, add some soy sauce and salt & pepper, and simmer for about 10 minutes.
  • After 10 minutes, add gnocchi and simmer for 5 minutes.
  • Sprinkle chopped scallions for garnish.
Tamagoyaki

Tamagoyaki

Tamagoyaki is a super delicious Japanese omelette. It’s a staple dish in typical Japanese breakfast and a typical Japanese bento box! What makes it Japanese? Well, it’s how you make it. It’s made by rolling thin layers of seasoned eggs together. It sounds intimidating, but 

Mochiko Chicken

Mochiko Chicken

Aloha! Happy Monday😌 I know. Mondays can be rough. So, let me lift your sprits up with this AMAZING recipe…. – Mochiko Chicken! If you think this is just the regular fried chicken, you’re mistaken. Im not going to say it’s healthy because it’s absolutely 

Black Lives Matter.

Black Lives Matter.

Hi guys! It’s been a week since I posted something. Like many of y’all, I’ve been doing a lot of reflecting, processing, recognizing…

It has always been so hard for me to wrap my head around racism especially in America. The United States is one of the most diverse countries, yet, there are many individuals that are ridiculously judgmental toward other cultures especially toward Black people. I’m aware of the history, and this is coming from a deep deep place, but it’s 2020. Black lives have always mattered. They do matter. And they will always matter.

Coming from one the most homogeneous countries, Japan, I’ve always been interested in learning about other cultures, people, perspectives, etc. Everyone has different viewpoints and different experiences. I thought it’s beautiful. As a kid, I never saw this dark side of America and that is my privilege. I still think it’s wonderful that we have our differences. But, I’m aware now that Black people have experienced and are still experiencing something they should have never and should never have to go through.

My heart was heavy and I was sitting with this uncomfortable feeling the whole week. I thought to myself, it’s good that I’m feeling uncomfortable because that’s when the change happens and that’s where people expand.

By no means I’m trying to take actions for my self-improvement. I want to stand with Black voices and I want to help amplify those voices. I want to listen and I want to learn. I want to speak up so that I can stand with them in this fight.

In psychology, there’s a phenomenon called “cultural competence.” Any good mental health worker would know how important it is to be culturally competent. To be culturally competent, it doesn’t mean that we need to reach a certain end goal. It’s not a measurement of how culturally competent you are. It means that we need to forever strive to learn, unlearn, reflect, be aware our own biases, process, feel uncomfortable, and take actions. It’s a never ending learning process, and my responsibility here is to engage in this process everyday. My intention this week was to listen to the powerful voices of the Black community.

I also thought a lot about intentions. On Tuesday, almost everyone on Instagram posted a black square. I was having a hard time understanding what that meant. What are people’s intentions? After a whole day of reflecting, I posted one, too. I didn’t want to join this #blackouttuesday just because, so I made sure I contributed and took some actions. Social media can be a great platform for raising awareness and engaging in a movement. However, I also did not want this to be a trend. It’s not a movement to make yourself feel better. I hoped for it to be a starting point for people, including myself, to step up. It’s not just one of those things where you go “oh, everyone is doing it, so I have to do it.” “I feel bad, so I’ll do it too.” “If I don’t do it, everyone would judge me.”

So, ask yourself,

What is the guilt and shame telling me?

How and when have I engaged in racist acts?

What belief about myself is being challenged?

How has my privilege served me?

Moving forward, how can I ensure learning, unlearning, and growth take place each and every day?

Thanks to Dr.Kelly Vincent, I have been sitting with these questions everyday. Black lives matter movement is not a movement that’s going to be forgotten tomorrow. It’s not a trend. Each one of us has a duty to self explore and think about what we can do moving forward.

There are so many ways to do so. Protest, donate, educate, sign petitions, etc. There are so many roles we can play. Whatever you DO, don’t forget to set intentions. Don’t forget to self-reflect first. Non-black people, don’t take actions for yourself. Take actions because black lives matter. The work needs to come within you from your inner self. Always think about the reasons why.

I decided to publish this post because these are the things I asked myself and thought of this past week. I thought it would be helpful to share with all of you, so you can have yourself an opportunity to sit with some questions and your thoughts. Obviously, I’m nowhere near perfect. I learned how much I don’t know this past few weeks. I want to keep educating myself and challenging myself. I hope you will, too.

And one more thing………..please please please don’t forget to let yourself rest and heal! It’s important to hold yourself space too.