Gyudon 牛丼

Mmmmm. There is nothing like gyudon, particularly after a few drinks and on the way home…

This is a common Japanese fast food meal. There are many little 24 hour fast food outlets that sell this dish, along with others of course, but this one is relatively cheap. It is also a very popular home cooked meal, that is comfort food for many Japanese people.

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Simmered Pumpkin

Are you growing pumpkins in your vege garden? If you are, then perhaps you are in dire need of a few more pumpkin recipes, with a garage taken over with pumpkin storage. There’s only so much pumpkin pie, pumpkin bread, roast pumpkin, pumpkin soup, pumpkin salad that you can eat. I also like raw pumpkin grated onto a salad sandwich. And then there’s dried pumpkin seeds to use as well! Anyway, add this to your glut-of-pumpkin arsenal. Simmered pumpkin.

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Kitsune Udon きつねうどん

This is a very simple noodle soup dish that is extremely popular around Japan. And I mean simple. There’s not much to it, but it is warming, delicious, comforting and filling. I’m not sure about the origins of this recipe, but it is now everywhere. My enduring memory of this is having it at a standing noodle shop on the train platform in winter. Slurp it down hot and jump on train before heading home.

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Dashi だし

Dashi is the stock that is the basis for many Japanese dishes and is extremely important in the food regional to Kansai, where I lived. This is because the food there isn’t heavily flavoured with chilli or strong shoyu, as it is in other regions of Japan.

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Easy Canapes

Over the past year or so, with the various lockdowns we have endured, we have caught up with loads of friends via FaceTime, Whatsapp, Teams, and more. We have caught up with more people who live interstate than we normally would! These catchups have often involved a glass of wine or two, with something to snack on.

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Asuparagusu Gohan アスパラガス ご飯

Well, this doesn’t seem all that Japanese, but it is a recipe in the bible of Japanese cooking called Japanese cooking: A simple art.

I erred on the side of not putting enough soy sauce, sake and dashi in, because I thought it wouldn’t all fit in my rice cooker. Well, I was right! I still had to empty it into a saucepan half way and add more liquids. It tasted ok, but I should have put in HEAPS of ginger and soy sauce, as I couldn’t really taste it.

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