fish balls

This is an update to a recipe I posted earlier, but with dashi (broth) made from scratch in order to reduce our MSG intake.

This dish has become our go-to easy lunch on the weekends, when we’re running around the house doing chores. Most of the “cooking” involves letting things soak or simmer, so with some agile timer-setting you can make this dish with minimal effort.

Read Full Article

As I was putting together a quick lunch the other day I made this simple soup, and didn’t take any pictures of the process because I assumed it wasn’t going to be a very noteworthy meal. Fortunately for me it was delicious, but unfortunately for you I don’t have any other pictures of the recipe other than the picture you see above. Regardless, I think I can still walk you through this dish without any visual help.

I lived in Hawaii for seven years, and I was lucky to learn a lot about Asian soups while I was there, and I feel that this dish accurately reflects the all-inclusive nature of Hawaiian (“local”) cuisine. This soup is a combination of many traditional dishes: I made a broth similar to Japanese shoyu ramen, but incorporated assorted Japanese fishcake from a dish called oden, and used wakame seaweed which is most commonly found in miso soup. I then used the same rice noodles used in Vietnamese pho and added fish balls, which you would find in many soups in Singapore and Malaysia.

Read Full Article