My teaching trips to Spain have inspired this combination of Spanish chorizo and shrimp takikomi gohan. I often make a double batch and freeze some for a quick and satisfying lunch. In this recipe, I use wholesome brown rice, but this dish is also very good with polished white rice.
A mix of colorful vegetables and juicy, thin-sliced steak is tossed with spaghetti for this sweet and savory Japanese-inspired dinner. Cookbook author Hiroko Shimbo riffs on Japanese sukiyaki, a hot-pot dish featuring beef and vegetables simmered in a sweet and savory sauce, in this weeknight-friendly meal. In lieu of a hot pot, Shimbo uses a skillet to quickly sauté sliced rib eye, cauliflower, and Broccolini in a maple syrup–sweetened sukiyaki sauce. Served with thin spaghetti, this satisfying meal is ready in under 45 minutes. Continue reading on Food & Wine >
This chilled, umami-rich dish features tender okra pods marinated in a sweetened dashi sauce with katsuobushi. Crisp whole okura, or okra, take on the lightly sweet and smoky flavors of Japanese cooking authority Hiroko Shimbo’s dashi and are served cold with the broth. Continue reading on Food & Wine >
My teaching trips to Spain have inspired this combination of Spanish chorizo and shrimp takikomi gohan. I often make a double batch and freeze some for a quick and satisfying lunch. In this recipe, I use wholesome brown rice, but this dish is also very good with polished white rice. Continue reading on Food Republic >
This is as fast as food gets! Award-winning cookbook author Hiroko Shimbo tells us how to make the easiest miso soup. “I want to have this soup right now!” she tells us. Just have some dashi stock or high-quality (if not made-from-scratch) chicken stock on hand. Water as the soup base works, too, if you must, but Hiroko—ever the purist—says that that’s the “worst case” scenario. Continue reading on Clean Plates >
