Green bean salad
Steamed haricot verts (French green beans) are tossed with toasted Brazil nuts, and salad dressing made with honey, lemon juice, olive oil, garlic, salt and pepper. For …
Vegetables
Although we're admittedly more carnivorous than herbivorous, we do try to include vegetables in every meal. It's not that difficult, really, considering that many Asian dishes — from soups to main courses — include vegetables among the ingredients. If we're having a no-vegetable main dish for lunch or dinner, we supplement it with at least one vegetable side dish.
Perfect French fries: tips and tricks
Perfect French fries require correct proportion of cooking oil to the amount of potatoes, correct temperature of the oil and retaining high heat throughout the cooking.
Okonomiyaki
A cross between a savory pancake and an omelette, okonomiyaki is often cooked on a teppan grill in Osaka. This is how we make okonomiyaki at home.
Lotus root tempura
Thin slices of fresh lotus root are dipped in a light batter, deep fried, arranged on a plate and sprinkled with kizami nori, aonori and furikake.
Crispy stuffed lotus root (renkon hasami-age)
A mixture of seasoned ground pork and vegetables is sandwiched between thin slices of fresh lotus root, dredged in starch and fried until golden and crisp.
Eggplant garam masala
Sliced eggplants are dipped in batter spiced with garam masala and fried on both sides until a crispy crust forms on the surface.
Chicken and green beans stir fry
A simple tasty stir fry that cooks in 15 minutes, making this dish successfully requires reducing the sauce to a syrupy consistency.