Thursday, July 31, 2014

Three Color Soboro Don

"Soboro" is cooking minced (ground) meat with soy sauce, etc..
"Don" is an abreviation of "donburi" which means a "big" rice bowl.
"Soboro don" is cooked minced meat on top of a big rice bowl!
We often make this dish for our lunch box.
Typically we use ground chicken,
 but I often use ground pork because that is what my mother used.
I think pork has more flavor in it and tastes better. :)
Of course you can use either.

This Soboro is slightly salty. When eaten with rice, sweetened egg and green vegetables (peas or beans) then the harmony of flavors is perfect in your mouth!
My kids love it! 1 bowl is never enough for them,
 so I always have to make enough for seconds!

This is a perfect family and lunch box food
because it is easy and DELICIOUS!!

<RECIPE ★ Three color SOBORO DON>
4 servings
■ Pork Soboro
1.3 pound Ground pork
3 Tbs Brown sugar
2 Tbs Sake
2 Tbs Mirin (you can buy "real" mirin at some liquor stores)
6 Tbs Soy sauce
1 Tbs squeezed ground ginger juice
■ Sweet scrambled Eggs
3 Eggs
2 Tbs Brown sugar
1 Tbs Sake
1/2 Tbs Soy sauce
Vegetable oil

■ Green vegetables
Frozen green peas are the easiest!
or chopped green beans

1) Put all the ingredients for pork soboro in a sauce pan.

2) Use a couple of chopsticks to mix until all the liquid evaporates
and meat is crumbled.

★Evaporating all the liquid is the key point!!
Otherwise it won't taste as good.
3) Pour a little bit of vegetable oil onto a fryingpan and make the scrambled eggs
with all the "sweet scrambled eggs" ingredients.

4) Boil the peas in lightly salted water
then drain and cool them down.
5) Pour the rice in a bowl, then creatively arrange the soboro, egg, and peas
as shown below.

Use a spoon instead of chopsticks...


Wednesday, July 23, 2014

Addictive Corn Salsa

Here is the addictive corn salsa recipe that you are sure to love!

We just keep eating, eating, and eating this corn salsa with our favorite tortilla chips.
Perfect acidity, perfect saltiness, and perfectly tasty!
This salsa is not only for chips but also good as a sauce for fish and steak.
It is amazing on fish tacos!
I know there are many recipes for salsa out there, but try this one.
You will love it!

<Recipe ★ Corn Salsa>

- 2 cooked Corn cobs
1 can of Corn
- 1 bunch of Cilantro
- 6 to 7 Cherry Tomatoes
- 1/2 Red Onion
- 1 Avocado
- 1 tsp Brown Sugar
- 1/2 tsp Kosher Salt
- 1/2 to 1 full Lime juiced
- 4 Tbs Olive Oil

1) Shave the corn off the cob. (or just open the can.)

2) Cut the tomatoes into halves or quarters.

3) Chop the onion.

4) Dice the avocado into 1 inch pieces.

5) Chop the cilantro.

6) Put above ingredients in a bowl and squeeze in the lime juice.

7) Add remaining ingredients, salt, sugar and olive oil,
then mix well.

8) Serve with chips, fish or steak.

Wednesday, July 16, 2014

Enjoy Summer vegetables!

This is our favorite Summer vegetable dish,
(ratatouille in French, caponata in Italian)

This is a really easy recipe but very delicious and looks so gorgeous.
Check out my cooking video, then follow the recipe! 

<RECIPE ★ Ratatouille>

2  Italian Eggplants (mini eggplants)   
2 Zucchinis
2 Summer squashes
1 Onion
2 to 3 stalks Celery
1/2 to 1 Red bell pepper
1/2 to 1 Yellow bell pepper
2 to 4 Tomatoes
2 cloves Garlic, chopped
Salt & Pepper
1 Bay leaf
Olive oil

1) Cut every vegetables into bite sized pieces. (Peel the tomato skins before dicing)
2) Pour the olive oil in a pot and add the chopped garlic. Saute on low heat until the garlic smells delicious and aromatic.
3) Add onions, salt  and pepper then saute until tender. Add eggplant and a pinch of salt then saute for 2 minutes. Add each vegetable (like onion) one by one.  Each time you put in the vegetable, don't forget to put a pinch or two of salt, this brings out the "umami" taste.  You can also add more olive oil and pepper if you like.
4) Add tomatoes and mix gently. Add the bay leaf then close the lid and cook until the vegetables are tender.
5) Salt and pepper to taste and turn off the heat. Serve cold, hot or room temperature as a side dish or pasta sauce!


Friday, July 11, 2014

Love clams!

We love to eat clams in the Summer!
This is one of my family's favorite clam recipes,
Littleneck clams in white wine.

It is easy to cook and goes very well with chilled white wine.
We can use this as a great appetizer or pasta sauce such as
 "spaghetti alle vongole in bianco".
Here is the recipe:
<RECIPE ★ Littleneck clams in White Wine >

20 - 25 Littleneck Clams
2 cloves minced Garlic
1/2 to 1 cup White Wine (to taste)
Olive oil
Some Chopped Parsley
Salt and Pepper if you like

1) Wash the littleneck clams very well and soak them in lightly salted water, over night, to get the sand out.
2) In a frying pan, heat the olive oil and minced garlic, and stir until aromatic. 
Add clams and stir for a minute, add white wine then close the lid and cook until the clams open.
3) Season with salt and pepper if you like but usually you don't need so much. 
4) Sprinkle chopped parsley and serve!

Enjoy your Summer dinner "Littleneck clams in white wine"
accompany with very chilled white wine!

Monday, July 7, 2014

Cooking Japanese food with Yoshiko Sullivan!

I will be having an English speaking Japanese cooking lesson
on the 27th of September!
This is my favorite menu. Easy and delicious! It will be fun so don't miss out!
Autumn themed “Wa” table styling
Smoked Salmon Maze Sushi
Marinated fried Fall Vegetables
Fried Taro Simmered with Ground Beef
Octopus and Edamame with Plum sauce
Espresso Crème Brulee

I will show you how to make this gorgeous smoked salmon mazesuhi,
which is perfect for your party but easy enough for your family dinner.

Look at these lovely marinated fried vegetables!
So yummy and one of my family's favorite dishes.  
When I make this dish, my kids eat a lot of veggies!

These are two of the dishes from the September menu.  We will be making more dishes and it will be so much fun!  If you have been interested in making Japanese cuisine, then this will be the one lesson you should take to learn some of my favorite authentic family style Japanese cuisines.

Please contact me if you are interested in the lesson, or have any questions.