Only 3 ingredients, 3 minutes steaming, and 3 steps – this simple “no-recipe” recipe showcases how our donabe steamer, Mushi Nabe can quickly cook the corn and brings out its natural sweetness while retaining its crispness. You can embellish the dish with additional ingredients if you like, but I really love this simplicity and savor the beautiful flavor combo of sweet corn, Yuzu Salt, and olive oil. Perfect appetizer/ side dish for your summer BBQ dinner!
Tag Archives: Yuzu
Ginger Amazake Hot Pot
Amazake Nabe
Ginger Amazake Nabe – a healthy and delicious donabe hot pot recipe and it’s one of my favorite hot pot dishes of the season to bring comfort and keep me warm! Hope you get to try it home. Feel free to substitute chicken with just vegetables or seafood, to make it your own way.
Soymilk Porridge with Turnips
Kabu no Okayu
I eat a lot of porridge especially in the winter time, as the dish is not only so gentle to your stomach, but is also a great way to keep your body warm. In Japanese tradition, on January 7, we eat Nanakusa-gayu (7-herb rice porridge), and it’s a custom to to bring health and longevity. It also has a meaning to clean your body with this simple porridge after consecutive days of feast during the New Year holidays.
Outside of Japan, including Los Angeles where I live, it’s not easy to source all the 7 kinds of Japanese herbs locally, so I actually enjoy making my own version with just kabu (Japanese turnips; its’ leaves are one of 7 herbs in Nanakusa-gayu) and use pure soymilk, in addition to kombu infused water, to cook the rice. It’s rich, creamy, really flavorful, and still light in your stomach.
It’s totally fine to cook it only with water (for more plain version), or use your choice of dashi such as kombu and bonito dashi for slightly deeper flavor. And, you can enjoy with your choice of condiments.
Corn Rice
Tomorokoshi Gohan
Corn rice is one of my favorite summer dishes to make. It’s simple and full of summer flavors. I like to cook with my cold-infused Kombu and Shiitake Mushroom Dashi, so I just let the dashi infuse half-day to overnight in the fridge and it’s ready to use. This dish is completely vegan, but you can cook with your choice of other stock (kombu & bonito dashi, chicken stock, etc.), too. For this recipe, I also added a packet of 16 Multi Mixed Grains (it’s so good), but if you would like to make it without it, you can reduce the amount of the dashi by a tablespoon or so. To add some kick to the dish, I like adding the Kanzuri Yuzu Sauce to the dish. You can top the rice with a small amount of the sauce or mix it in to the rice to enjoy. It’s quite addictive.
Watermelon & Yuzu Cocktail (Virgin or with Alcohol)
Summer in LA is quite hot, and this super simple watermelon & yuzu beverage is a perfect seasonal drink to make me feel so refreshed. It’s all natural (just watermelon, yuzu juice, and mint), takes no time to prepare, and is always so tasty. When I serve this as an aperitif in the evening, I like to add a splash of shochu (Japan spirit) or some Champagne.
Penne with Smoked Tasmanian Ocean Trout in Yuzu Sansho Cream Sauce
This is a great dish to entertain a group of people at brunch or lunch, as it takes no time to prepare and it also makes a beautiful presentation. The sauce is cooked in the donabe, and once the pasta is added, you can serve right out of it. Sautéed napa cabbage adds the natural sweetness to the dish. Smoked Tasmanian ocean trout (you can substitute with high quality smoked salmon) is cooked very briefly at the end, so you can enjoy its pure flavor. Yuzu and sansho gives the beautiful aroma and a little kick to this creamy dish.
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