Looking for an interesting, healthy snack? Like salt and vinegar flavored potato chips? Ever wondered what this tastes like when applied to edamame? Well, then I’ve got a hell of an interesting, simple snack recipe for you!

Salt and Vinegar Roasted Edamame
Makes enough for a good week of snacks, depending on the package size of the edamame

Ingredients

  • 1 16 oz bag shelled edamame (thaw it if frozen, obviously)
  • .25 c rice vinegar
  • .75 t sea salt
  • pinch fresh ground black pepper

Preheat the oven to 375. In a medium bowl, place your thawed edamame, add the rice vinegar, sea salt, and black pepper, and stir to combine. Let it sit for about 5 to 10 minutes (pic 1). Line a baking sheet, and place the edamame on the lined sheet in a single layer, trying not to pour the leftover vinegar onto the sheet (pic 2 – a little will end up on the sheet, nonetheless).

Roast for 30 mins, toss gently, and then roast for another 10 minutes (see pic 3 for what they will look like at the end). Let them cool for 10 minutes, and then enjoy! Ideally with some water to keep you hydrated.

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This is one of the best, weirdest, and cheapest dishes I made this year. As it turns out, when you live near Asian markets, you can get thick slices of pork belly (sliced a la bacon), heads of napa cabbage, and most of the other stuff you need for this recipe for incredibly cheap. The resulting hotpot (aka nabe) is hearty, filling, and keeps forfuckingever. (Yay depression proof food!) I’ve made this twice, and still have leftovers in my fridge from the last time. A+, can and will recommend.

It’s technically supposed to be real pretty cooking, but I’ll be real honest with you, I gave up on that pretty damn quickly. The assembly can be complicated, but it is doable. There are detailed pictoral directions at the linked recipe, too. If you can do it better than I can, bless and go forth.

Mille-Feuille Nabe
Makes: hella. You’re gonna have nabe for a while and then some.

Ingredients

  • 1 head napa cabbage (no really, I promise, whatever size you get WILL be enough)
  • 1.5 lbs sliced pork belly (go to your local Asian market for this, you’ll get it sliced just to the right thickness and way cheaper; feel free to increase this if you really like meat)
  • 5 c dashi (honestly, I had instant packets of dashi for this, and I used it; linked version will give you the normal way to make it)
  • 1 in ginger
  • 2 T sake
  • 1 t soy sauce
  • .5 t sea salt
  • shimeji/enoki mushrooms (optional)
  • ponzu and shichimi togarashi to dip in (green onion if you want to too, but I skipped it)

To start, thiny slice your ginger, and set to the side.

Cut your cabbage into quarters, lengthwise (pic 1), and wash the leaves carefully and drain well, taking care not to cut the edge as you do so. Keep a hold of any leaves that may come off; you will use them later. Take your pork belly slices, and put them between each leaf of the napa cabbage (pic 2). Use kitchen shears to cut the pork belly to the appropriate length for the leaves.

Once that’s done, cut the stuffed cabbage into three to four pieces, depending on the size of the leaf, usually about two inches or so long. Start packing the pot from the outer edge with the pieces, working your way in. The layers will loosen as they cook, so pack it as tight as possible. Stuff the center with leaves that fell off while washing, and, if you so choose, shimeji/enoki mushrooms. Pics 3 and 4 are what this looks like when I do it. Click the original recipe for a way better looking example of this.

Combine the soup ingredients (dashi through sea salt and the ginger slices), and add to the pot, pouring over the packed cabbage and pork belly and mushrooms. Don’t cut down on the salt, as the cabbage will release liquid when it cooks and dilute down the soup.

Cook on high heat, and skim the foam and fat on the surface once it starts boiling, if you so choose (I chose not to). Then, reduce the heat to medium high, and cook until the cabbage is tender, and the pork belly is cooked through. Pics 5 through 7 are what this process looks like, with pic 7 being from my second try at this.

When you’re ready, scoop it from the pot and serve hot, with the ponzu and shichimi togarashi to dip into (pic 8). And seriously, enjoy the wonderfully simple flavors in this.

This recipe comes from Nancy Singleton Hachisu’s Preserving the Japanese Way, and is a variant on a recipe from an earlier cookbook of hers. I added my own twists to the recipe, and the end result is pretty damn good. I need to follow my own advice from earlier in this blog for poaching eggs, though – I tried rushing it here, and ended up with an egg blob. ^^;

Country Miso and Vegetable Soup

Ingredients

  • 2.5 c dashi
  • 1 medium daikon (about .25 lbs), scrubbed
  • 1 medium carrot, scrubbed
  • 2-3 spring onions (negi if you have them)
  • 1.5 T awase miso paste (blend of red and white miso)
  • lemon (or yuzu if you can find it you lucky bastard) zest
  • poached egg to top (if you’re so inclined)
  • (I also added some fried tofu chunks)

Take your daikon and carrot, and make sure they’ve been scrubbed (they won’t need to be peeled unless there are blemishes, or they’re too tough). Half the carrot lengthwise, and then slice into thin half-moons, and set aside. Take your daikon, halve it lengthwise, and then halve those halfs (so that you wind up with quarters), and slice into thin wedges. Take the spring onions, cut the white and pale green parts into thin slices (save the tops for garnish), and then toss with the daikon pieces.

Warm your dashi (if you didn’t make it right before starting the soup, that’s what I usually do), until it comes to a gentle simmer. Then, add your carrot slices, and cook for three minutes over medium heat. Add the daikon and spring onions right after, cooking for another three minutes.

Nancy recommends thinning the miso paste with a small bit of the broth at this point separately, but I just whisked the miso right into the broth. Remove from heat, and add the spring onion tops and lemon zest to the broth. I also added in fried tofu at this point. If you’re so inclined, add a poached egg to top it all off, and enjoy the amazing flavor combinations!

Nancy Singleton Hachisu recently put out a new cookbook, Preserving the Japanese Way. Her previous cookbook was a favorite of mine, so I was excited to get my hands on this. It’s mainly themed on pickling and preserving, and this recipe came up right when I had a small fuckton of broccoli on hand, so I was eager to give this a try.

The resulting broccoli has a great flavor from being macreated in the soy sauce, dashi, and red pepper flakes, and the katsuoboshi adds a lovely savory flavor to it, too. I doubled the recipe because of the sheer amount of broccoli I had, but will include the original amounts below.

Broccoli in Soy Sauce with Red Pepper

Ingredients

  • 3 heads broccoli
  • 6 T dashi (recipe here)
  • 8 T soy sauce
  • red pepper flakes to taste (original recommends 3 dried red chiles, crumbled roughly)
  • 2 T katsuoboshi flakes (you can find these at your local Asian grocery)

Bring a mediumish pot of water to boil, and have a bowl of cold water waiting in the kitchen sink. While the water comes to a boil, cut your main stem from your broccoli heads and discard, and then cut up closer to where the florets start, so that it’ll break down into lots of nice sized florets. Cut the upper stems that are left over into similar sized pieces.

Drop your broccoli into the boiling water, and cook for three minutes. While the broccoli cooks, mix together the dashi, soy sauce, and red pepper flakes in a medium sized bowl with a lid. Strain the broccoli from the boiling water, and then immediately put in the cold water. Run cold water from your tap over the broccoli until cooled, and then pat dry.

Once dried and cooled, toss the brocooli with the dashi/soy/red pepper mixture and then cover, Let macreate at room temperature for 30 minutes, then drain the mixture. If eating right away, sprinkle with the katsuoboshi and eat, but these can be stored for a few days in the fridge and still be good.

Nancy also recommends a version with yuzu or lemon peel at the end instead of the katsuoboshi, so I would recommend that if you can get your hand on it.

“You begin to suspect your bowl is a portal to the meat dimension… In order to finish this bowl, you must have Understanding of your limits, Knowledge to control your pace, Courage to face this unrelenting tide of beef, and Diligence to persevere against this colossal challenge." 

So, one of the things you can do to raise your stats in Persona 4 is to take the Aiya Bottomless Beef Bowl Challenge. On rainy days, you go to the Chinese restaurant, and for 3000 yen (~$30), you get a huge ass beef bowl that you have to try to finish. You can’t actually finish the beef bowl until you have all five stats maxed out (and then it’s free), so typically when you do it, you get three of four random stats increased, which is super useful in game. 

This is basically a combination of two existing recipes (Pixelated Provisions, and the now defunct Gourmet Gaming), but I like the end result I got better than the other two recipes. (I’ll likely include the onions on another run through, but I mostly just wanted the meat, egg, and rice for this.)

I’m thinking of trying something similar with reverse engineering recipes from the Odin Sphere remake, so any tag suggestions for this kind of thing would be great!

Aiya Bottomless Beef Bowl

Ingredients

  • Steak, sliced thin (note: I got chuck steak for this, about a pound and a half, and that lasted for two servings; get something reasonably priced that you can get in large quantities)
  • 3 T mirin
  • 3 T sake
  • 3 T sugar
  • 9 T aged dark soy sauce
  • 1 T sesame oil
  • 3 cloves garlic, grated
  • 3 T grated ginger
  • rice 
  • egg

Whisk together your mirin, sake, sugar, and soy sauce. Take your steak, slice it thin to your taste (you can see the approximate size I got from my photos), and marinate in the mirin/sake/sugar/soy sauce mix in the fridge. I let mine sit covered in the fridge for the better part of a day; you should marinate it for a minimum of fifteen minutes. 

About an hour out from when you’re looking to eat, toss together your rice according to its instructions in your rice cooker, and let it do its thing. 

Fifteen minutes out from when you’re looking to eat, take a large pan, heat it to medium high, and add the sesame oil. Take your grated ginger and garlic, and fry for about two minutes tops, until fragrant. Then, take your steak and marinade, and cook for about ten minutes, until your steak is browned on all sides (see difference between pics 4 and 5). 

As your steak gets close to being done, heat a small pan and a dash of olive oil over high, and fry your egg until you get your desired doneness (I like having a sunny side up with a runny yolk). 

Scoop out your rice, add a bunch of the steak, and then drop the egg on top, and open your portal to the meat dimension!

If you have a rice cooker, this recipe is stupidly simple. To the point that when both my boyfriend and I ended up having overlapping stomach ick, I was real glad that I could manage to throw all this into the rice cooker and forget about it until my stomach was ready to handle the concept of food again. This recipe is simple, quick, and filling, and makes for a simple breakfast that you can take to work and reheat. 

Ginger Honey Okayu
Lasts 4-5ish breakfasts, depending on serving size

Ingredients

  • 1 c short grain rice
  • 4 to 5 c water (depending on how thick you want the porridge)
  • 1 T freshly grated ginger 
  • 1 t sea salt
  • honey to taste for serving

Take everything except your honey, throw it in the rice cooker, set to porridge, and let the rice cooker cook it to proper thickness, occasionally stirring it. Literally, that’s it. That’s all you need to do. 

Once it’s done cooking, if you’re making it for breakfast for the week, scoop it into it’s own container and refrigerate it, but otherwise, just keep it in the rice cooker on the keep warm setting, and it’ll keep it warm (but not overcooked) until you’re ready to eat it. 

Once you’re ready to eat it, scoop some out, drizzle some honey on it, and enjoy!

Looking for a quick, neat breakfast for the week? I recommend ojiya. It’s in the same family as the congee from a few weeks ago, but has a Japanese spin on it. Plus, it’s simple, quick, and filling, and a good way to start out your morning.

Ojiya
Lasts 3 breakfasts

Ingredients

  • dashi (see recipe here)
  • 1 c rice
  • crumbled nori, soy sauce, and rice vinegar to taste

Make your dashi per the instructions above, and once it’s finished simmering, add in your rice and simmer for fifteen minutes, stirring constantly so that rice does not stick to the bottom of the pot. The dashi should be completely absorbed by the end of that fifteen minutes.  Remove from heat and stir in the soy sauce, rice vinegar, and nori, and then enjoy!

Note: this recipe can also be made with leftover stock from nabe (hot pot) cooking, and it’s also recommended that you stir in a raw egg at the end, and add torn umeboshi. I will be sure to test these out!