How to cook: Japanese-style crab and corn soup

crab-corn-soup3

A couple of weekends ago, we ate at a Cantonese cum Singaporean restaurant called Tao Yuan in Manila. It's on the corner of Malvar and Mabini Streets in Malate across Pan Pacific Plaza Hotel. We loved the food, most of the dishes we ordered anyway, and I was supposed to write a review but the photos are all yellow and no … »

How to cook: Ramen with ponzu sauce

ramen-ponzu-sauce

In Japanese cooking, ponzu refers to any of various citrus juices. If citrus juice is mixed with soy sauce, dashi, rice vinegar and rice wine, then, it is called ponzu shoyu or ponzu sauce.Serves one. Double, triple or quadruple the ingredients if you're feeding others aside from yourself. Or if you can consume what is … »

How to make dashi

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Dashi is a staple in Japanese cuisine. It is the base for broths, soups and sauces. While dashi in granule form is readily available and definitely more convenient, there is still a certain amount of satisfaction derived from knowing how to make dashi from scratch. It's like making meat or fish broth. Easy enough to use … »

How to cook: Chicken katsu

chicken-katsu

Before I learned to appreciate the raw seafood in Japanese cuisine, I was smitten with tonkatsu and that was what I'd order in just about every Japanese restaurant that I went to. Tonkatsu is deep-fried breaded pork ("ton") cutlets ("katsu") accompanied by a dark sweet sauce. Chicken katsu is a variation and it is said to … »

How to cook: Ebi (shrimp) tempura

ebi-tempura

Panko is a wonderful thing for fried food. And although traditionally used for dishes like tonkatsu, I like to use panko for making tempura too. Instead of dipping the shrimps in batter, I cooked my ebi tempura by dredging the shrimps in flour, coating them with egg and rolling them in panko before frying.If you prefer … »

How to cook: Miso soup with fresh clams

clams-miso-soup

A couple of weeks ago, I bought a kilo and a half of fresh clams not knowing exactly whether I would use them for a pasta dish or a soup. By the time they had been soaked and cleaned, I felt it would be boring to cook them in just any old familiar way. A kilo became the clam and onion tart and the remaining half kilo went … »

How to make: Japanese cheese cake

japanese-cheese-cake

Updated from the recipe originally published on March 3, 2009.Often described as cotton-soft, Japanese cheese cake is similar to chiffon cake but creamier and almost souffle-like. Traditionally baked in a water bath, I did a little experiment to find out if it was possible to bake it without the water bath. And I found … »

How to cook: Clams in ponzu sauce

clams-ponzu-sauce

I learned a new Japanese cooking term today -- ponzu, a sauce made with citrus juice, soy sauce and mirin. And I cooked a new dish today -- a clam appetizer dish. Very simple to to make and very tasty too.Of course, it all starts with cleaning and preparing the clams. Fresh clams often contain a lot of sand inside their … »