Tag Archives: Japanese

Japanese Dressing

Japanese dressing jar

Verdict: one of the best salad dressings I have ever made at home. The first time I made this dressing, I made 3 more batches within the same month. So delicious and light, it makes me excited to eat salad!

Do you ever feel like you should be eating more salad? For me, when I take a break from salads and need to get back into them, it’s hard to think that a cold salad could be satisfying. Thank goodness I have this Japanese dressing recipe in my back pocket, it makes me look forward to having salad again! It’s a light, soya based dressing. The sesame oil gives it richness and depth while the rice vinegar brings a brightness. The small amount of onions is subtle, mellow, and sweet.

salad and dressingJapanese dressing will bring more veggies into your life.

This dressing makes any salad irresistible. I once brought this dressing and a very simple salad to a Thanksgiving dinner and witnessed people go for seconds and thirds of salad – not for the stuffed turkey or beautifully roasted fall vegetables. Seeee, you can make friends with salad!

You will probably need a trip to the supermarket but it’s well worth getting all the ingredients. Throughout the year, the mustard powder and rice wine vinegar serve no purpose other than to help create this dressing but it’s okay, this recipe is so spectacular, I don’t mind these items taking up the pantry space.

Japanese dressing ingredientsThe dressing ingredients.

Linh’s Kitchen favourite salad:

Watercress, spinach and arugula mix, red and green cabbage mix (sometimes called ‘Crunchy salad’ mix), red onion, cucumbers, and grape tomatoes.

Simple salad: spinach, carrots, cucumbers and tomatoes.

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Japanese Curry

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Verdict: This dish brings the complexity of a curry to the comfort of a stew. A perfect addition to your winter cooking rotation.

Curries are a mainstay in our house because they are healthy, easy to make, and complex in flavours. Although there are a few recipes that don’t include vegetables, curry recipes tend to fit the bill in healthiness and striking deliciousness. Curries are also very easy to make but can require more time to cook (with the exception of Thai curry). The extra wait is worth it though – over time, the spices and broth break down and dramatically change the cheapest cuts of meat into the most tender and flavourful morsels.

Caramelized onions

A new curry recipe can mean a new world of unfathomable flavour combinations. Each country and region has a unique take on curry, and so, preparing a curry from Japan one night, and one from India the next feels like an entirely new cooking experience. Often with curry recipes, the first time I try a curry recipe is the first time I eat that kind of recipe, for example, this Japanese curry.

Carrot and chicken thighs

I was intrigued by the use of garam masala which is usually associated with Indian cooking. A typical Indian version of garam masala includes peppercorns, cloves, cumin, cardamon, star anise and coriander seeds. I find garam masala softer and more wholesome than regular curry powders; it’s the cloves that warm up the recipe. The lack of chili powder also makes it milder and more approachable to eat. If the spice and heat experience in eating curry is like riding a bike, garam masala based curries are the bikes with training wheels while vindaloos are the down hilll mountain variety – best saved for the veterans or the adventurous. You won’t have to stray too far from your grocery routine for this recipe. You can find the garam masala in the international Foods aisle of your super market; you can make homemade garam masala as well. Use whole spices and grind them up in the mortar and pestle or food processor.

Crumbly roux Japanese curry roux with broth - voluptuous

During the cooking process, the carrots sweeten slightly, complimenting the garam masala’s clove and cardomon notes. The tender pieces of chicken are also a delight. The caramelized onions, hearty potato, and carrot result in a dish that looks like a stew with the surprising taste of a softly seasoned curry. We served this with brown rice and it was perfect for the minus 40 winter day, like curling up on the couch with a warm blanket and great book.

Hearty Japanese curry

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