Monthly Archives: December 2011

Ishikari Nabe (Japanese Salmon Miso Soup)

Ishikari is a Japanese version of a salmon soup served in a hot pot. The soup is miso based, and has various types of vegetables in it. The dish originated in Hokkaido, northern Japan, where winters are particularly cold. Hot pot style dishes are great for the winter as the hot soup helps warm one up. The salmon and tofu in this dish provides good sources of protein that can keep one full and feel warmer even longer. Serve with a steaming hot bowl of rice for the perfect meal.

First, prepare the dashi using the following ingredients:

  • 1/3 ounce konbu/kelp. about 3 inches
  • 4 carrots, chopped
  • 1/2 cup katsuobushi (dried bonito flakes)
  • 2 tablespoon miso paste

Soak 3 inches of kelp in a saucepan with 6 cups of cold water for 30 min. Set the saucepan over medium heat. Just before the water comes to a boil (you will see bubbles and it takes about 10 min), remove kelp. Add carrots and boil for 30 minutes.  Add bonito flakes. Remove from heat and let stand for a few minutes. Pour the soup through fine strainer, discard bonito shavings and carrots.  Bring the dashi back to to a boil.

Next, we’ll add the following ingredients to the soup.

  • 3/4 lb Sockeye Salmon, sliced
  • 1 box of firm Tofu
  • 2 cups Napa cabbage
  • 1 cup white radish/daikon
  • 2 oz enoki mushrooms, trimmed (half of a 4 oz package)
  • 2 stalks scallion
  • 1 tablespoon sake
  • 1 tablespoon mirin
  • 1 small pack vermicelli/cellophane noodles

Bring the dashi to boil, add miso paste and stir well until it is dissolved. Then add daikon and cook for 15 minutes.  Add vermicelli and Napa cabbage and cook for 10 minutes.  Add Salmon, Tofu and enoki.  Bring it to boil, add sake and mirin.  Sprinkle scallions to serve.


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Orange Ginger Chicken

A Chinese takeout dish that can be made at home in less than 30 minute.  This sweet and citrusy marinade is made with soy sauce, honey, orange juice and orange marmalade with the spice of ginger.  The sauce clings on to the chicken pieces and adds a glaze with wonderful colors to the dish.


  • 1 chicken breast, cubed (about 3/4 lb)
  • 3 tablespoons flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup orange juice
  • 1/4 cup orange marmalade
  • 1.5 tablespoon reduced-sodium soy sauce
  • 1 tablespoon honey
  • 1 tablespoon fresh ground ginger


  1. Season chicken with salt and pepper.  Lightly coat the chicken with flour.
  2. Heat oil in skillet over high heat.  Stir in chicken pieces and cook for about 3-4 minutes on each side or until the meat turn brown on the outside.  Remove from skillet.
  3. In the same skillet, add orange juice, marmalade, soy sauce, ginger and honey.  Bring to a boil and cook until the sauce thickened.  Stir in chicken and and heat through.  Sprinkle sesame seeds and green onion, for garnish.


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檸汁薑黃雞 Lemon Turmeric Chicken

Turmeric is used in many South and South East Asian dishes. The turmeric plant is in the same family as ginger so similarly the root is the part that is typically eaten. Fresh turmeric is less commonly available, so usually it is used in a dried powder form. The vibrant yellow color can make almost any dish seem more appetizing, and in fact, turmeric is the ingredient that makes curry powder yellow. Be careful when you work with turmeric, as stains may be difficult to get rid of!


  • 3/4 lb chicken breast, cut into bite sizes
  • 1 small onion, diced
  • 1/2 bell pepper, diced
  • 1 small tomato, diced
  • 3 tablespoons corn
  • 1.5 tablespoons soy sauce
  • 1.5 and 0.5 tablespoons turmeric (used in different steps)
  • 1 teaspoon corn starch
  • Juice and zest of half a lemon
  • 1 teaspoon sugar
  • 1 tablespoon oyster sauce


  1. Marinate chicken pieces with soy sauce, sugar, 1.5 tbsp turmeric and cornstarch.  Place in fridge for 30 minutes.
  2. Heat oil in skillet over high heat.  Stir in chicken pieces and cook for about 3-4 minutes until the meat begins to brown on the outside. Remove from skillet.
  3. Add oil to skillet.  Stir in onion, cook for 2 minutes.  Add pepper and stir-fry for 2 more minutes.  Add corn, tomato, oyster sauce, 1/2 tbsp turmeric, lemon juice and lemon zest.  Lastly, stir in chicken, mix well and serve.


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