English peas

Tag Archives: English peas

English Peas & Hijiki Mochi Mugi Rice

Mame Hijiki Gohan

I can’t get enough of fresh English peas in the spring time. Here’s a slightly different version (and I would say even easier version) of my original English Peas and Hijiki Rice recipe, and this is equally delicious! Instead of using dashi stock, I add a content of a Vegetable Dashi packet directly to the water. The result is really umami rich and aromatic rice. Mochi Mugi barley adds nice texture and flavor, too. If you can’t find shelled fresh English peas, you can use frozen kind by thawing them before adding to the donabe.

English Peas and Hijiki Quinoa

This is a variation of my donabe rice recipe, English Peas and Hijiki Rice. Instead of rice, I am useing quinoa and mochi mugi barley and cook in vegetable stock in a donabe .To finish, I season simply with salt and pepper, and drizzle good amount of extra virgin olive oil! Feel free to elevate the dish with addition of different herbs or seasonings, if you like. You can serve it on its own or this can also makes a wonderful side dish served with grilled fish, vegetables, etc. I used Bistro Donabe for this dish, but any donabe with enough depth can work for this recipe. Happy Donabe Life!

English Peas and Hijiki Rice

Ao-Mame Hijiki Gohan

During the spring time when the English peas are in season, I make this dish often. The shelled fresh peas are added to the donabe after turning off the heat and cooked only with the carryover heat. When the dish is ready, the peas are nicely cooked through while they bring the beautiful fresh sweet aroma and retain the beautiful color and texture. This dish is also great for onigiri (rice balls) to take to picnic, as it tastes delicious at a room temperature, too.

Pork Keema Curry

I’ve been making this dish for years and I receive requests to make it over and over from my family and friends. There are a few “secret” ingredients to make this dish taste so delicious although it’s a simple recipe. They are ketchup, Japanese black vinegar, and Japanese fish sauce. This curry is perfect with donabe Turmeric Rice and eggs (they are both cooked in Kamado-san at the same time), or plain rice.

Pork Shumai Dumplings

Niku Shumai

Simple pork shumai dumplings are so easy to make and taste so good that I always have hard time stop eating. The meat becomes so juicy, and with the dipping sauce (combination of soy sauce and rice vinegar) and a little dab of karashi (Japanese mustard), the flavors explode in the mouth. You can make the filling a few hours in advance, and just wrap in wonton skins right before steaming, so the wontons won’t get too wet and sticky. Very thin wontons skins are my choice and they are normally available at Japanese markets. Karashi is very hot, so if you are not familiar with it, try a tiny amount first to see how much you can handle.

Tag Archives: English peas

English Peas & Hijiki Mochi Mugi Rice

English Peas and Hijiki Quinoa

English Peas and Hijiki Rice

Pork Keema Curry

Pork Shumai Dumplings

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