Here's all Dad's Japanese stories. Watch this space as we post regularly each week @WhatDadCooked.
Japanese style barbecued skewers of tuna and babycorn with ponzu sauce
Like sesame sauce, miso ends up in sauces and dressing for many classic Japanese salads. Here I’ve combined miso with asparagus to make a rather exotic salad – wasabi on the side adds piquancy and a touch of jeopardy to the dish.
It’s a Japanese way to mix sesame sauces in with food – I suspect the reason is because the sauce is so good it can’t help being slipped into all sorts of dishes…
Asparagus and nuts have an affinity – I’ve used hazelnuts and seen recipes with pistachios, so sesame should – and does – marry well. Avocado and tofu work well together, and asparagus eats well with avocado. This recipe brings all these flavour combination together in a Japanese style dish.
This recipe is all about tofu and how well it partners avocado, spinach, sesame and ponzu dressing. I’ve been rather fastidious in presentation – but don’t let that put you off. Just try the combo, however its presented.
Yaki soba is a Japanese noodle stir-fry. Soba noodles are made with buckwheat, but yaki soba are uses egg or wheat noodles.
This is inspired by a recipe in the book, ‘Salad’ by Amy Nathan (1985).
Dad made these for my girlfriend and mum at the weekend. A very pleasant surprise before dinner — with caviar!
‘Wagamama’s succulent Katsu Curry is actually super easy to make, and the beauty is, you can have as much curry sauce as you like!’
‘A classic family meal in the WDC household and a simply yummy Japanese dish…’
‘There was a time when I didn’t like anything miso…’
‘Japanese food is pretty up market at the moment, but this succulent dish, believe it or not, uses cheap cuts of meat…’
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