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Pasta for 2-3 servings 2 large eggs 1½ cups all purpose flour Follow the instruction in pasta making by machine or hands in this blog making about 10 oz of fresh pasta. Sauce 8 oz fresh picked crab meat 4 oz cherry tomato, cut in halves 1/4 cup white wine, dry sherry or your favorites ( skip it if cook for kids) 1/4 cup coarse chopped shallot or yellow onion 1 large garlic clove, minced 2 Table olive oil or vegetable oil 2 Table lemon/lime juice  1 handful of flat leave parley or basil or mint, thinly sliced but save some whole for decoration 1/4 cup of grated Parmesan cheese 1 small red hot Thai chili, seeded and minced Salt and pepper to taste Make dough 30 minutes or 1 hour earlier. Wash, peel, cut chop veggies.  Grate cheese if needed. Cook pasta in boiling salted water ( 2 quarts water with ½ table kosher salt or 1 teaspoon table salt) Knead and cut pasta when start boiling water if use a machine.  When pasta is soft enough to your liking. Drain and save 1 cup of cooked liquid. In

I saw this recipe on line . According to the recipe, this was invented by a side-dish store (called "Sozai-ya" 惣菜屋 ) of  Kumamoto city 熊本市 on Kushu Island 九州, the southern most island of Japan. It was invented as a way to use up an excess amount of potato salad. Since I had frozen "chikuwa 竹輪" fish cake and leftover potato salad, I made this one weekend. The original recipe calls for chopped boiled eggs in the potato salad but I just used my usual potato salad  which included myouga 茗荷 in sweet vinegar (home grown, harvested and made) and rakyo ラッキョウ, Japanese cocktail onion in sweet vinegar (store bought). The recipe suggested tartar sauce or "chu-nou" sauce 中濃ソース but I only had "tonakatsu sauce". Ingredients : Three "chikuwa"fish cakes (frozen, I had one open package with three left), thawed (#1). Potato salad (enough to stuff the three chikuwa (#3) Oil for deep frying Tempura batter (3 tbs of cake flour and about 1/3 cup cold water

This is my wife's baking. Again this is from the "Beard on Bread" cookbook. It is rather unique in that it is made with "cooked" oatmeal.  The oatmeal isn't visible in the final product but the texture is nice and while raising and cooking, we can definitely smell oatmeal. Instead of making a loaf which was in the original recipe, my wife made it into rolls. Mainly because it is easier to take a roll to work for breakfast than a loaf or slice of bread. Ingredients : 2 packages of dry yeast 1 tsp granulated sugar 1/2 cup warm water 1 cup rolled oats (toasted, optional) 1 cup boiling water 1 cup warm milk 2 tsp salt 1/4 cup brown sugar 4 - 5 cups of bread four Directions : Bloom the yeast in the 1/2 cup warm water with 1 tsp. of sugar. Add the 1 cup water to a sauce pan. Dissolve the salt and brown sugar in the liquid and bring to a boil. Add the milk and the rolled oats and cook until the oats are softened and thick. Let cool to room temperature. Add 3 cups o

This blog has been dormant for weeks because I'm into INSTAGRAM these days. Here are some photos, sent from my daughter. I think I'll update this blog with ume syrup recipes soon. 最近はINSTAGRAMにハマっているので、このブログは休眠状態ですが、娘が写真を少し送って来ました。まもなく、梅シロップのレシピで載せるようと思っています。   １ ○○○担々麺（○○○は大学名） ２ ブラックカレーふわふわエッグ添え ３ 白身魚の唐揚甘酢あん ４ スープカレー 夏野菜添え ５ 鶏とじゃが芋のカレージャン炒め 1 xxx dandan noodles (where xxx is the university name) 2 Black curry with fluffy egg on the side 3 White-fleshed fish karaage with sweet and sour thick sauce 4 Soup curry with summer vegetables on the side 5 Chicken and potato fried with curry "jan" (a type of sauce)        

Since I had Kabocha Japanese pumpkin カボチャ, shishi-tougarashi 獅子唐芥子 or shishitou (both were from our regular grocery store) and "Gobo" 牛蒡 burdock root (from the Japanese grocery store), I decided to make this simple vegetable fry. It came our a bit too oily for our taste but still it was still quite good. I precooked and seasoned the Gobo since I used a part of it for another dish . Alternatively, I  could have used raw gobo just salted in acidulated water and then drained. Ingredients (#3 below): "Gobo" burdock root, about 1/3, skin scrabbled clean with a food brush but not removed. Japanese "shishitou" peppers, 5-6, stem removed and slits cut in to the middle to prevent explosion in hot oil. Japanese "Kabocha" squash, 1/4, innards removed and skin shaved off, cut into half inch thick pices Oil for deep frying Kosher salt For preparing Gobo Rice vinegar (making acidulated water for initial cooking) Japanese dashi broth seasoned with soy sauce an

This recipe is again from "a  Buddhist  Monk" which regularly appears in Asahi-shinbun Japanese newspaper . Since I got taro root or "sato-imo" 里芋 from our regular grocery store and saw this recipe video, making this dish was a "no-brainer". I did not follow the original recipe precisely since I only had oyster mushroom (it calls for shimeji mushroom). For  greens, I used blanched rapini instead of spinach just because I had it.  Of course, I did not used vegetarian broth and instead used bonito and kelp broth. I also did not have edible lily roots called "Yuri-ne" 百合根 or wood ear mushroom "ki-kurage" 木耳 which were called for in the original recipe. Ingredients (for 5 dumplings): Sato-imo "taro", 4 medium, peeled, parboiled and washed in cold running water (to reduce the slimy surface). Fresh mushrooms (Original recipe calls for Shimeji mushroom, I used oyster mushroom), arbitrary amount. Green vegetables (Original recipe ca