Category Archives: Asian Recipes

Wasabi Soy Sauce Pasta

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A plain looking pasta turned irresistible with soy sauce, wasabi, and butter.
A plain looking pasta turned irresistible with soy sauce, wasabi, and butter.

These days, when a trip to the grocery store demands the detailed preparation and stealthy movements of a crown jewel heist, we are all trying to make do with what we have on hand as much as possible.

That’s why I fell hard for this simple recipe for “Wasabi Soy Sauce Pasta.” Think of it as a Japanese version of Italian aglio e olio. It’s equally addictive, too.

It’s from the new “Rika’s Modern Japanese Home Cooking: Simplifying Authentic Recipes” (Rizzoli), of which I received a review copy.

The book is by chef and TV personality Rika Yukimasa, a Japan-native and graduate of the University of California at Berkeley.

While working as a commercial producer for a huge advertising firm in Japan, Yukimasa wrote cookbooks on the side. It wasn’t long before that became her vocation. She’s now written more than 50 cookbooks. She also hosts a popular cooking show, “Dining with the Chef,” which airs in 150 countries, including on PBS in the United States.

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Easy-Peasy Spiced Ground Lamb with Peas

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A comforting home-style Indian dish -- in mere minutes.
A comforting home-style Indian dish — in mere minutes.

Some people always keep a bag of frozen peas in the freezer to suppress bruises or aches and pains.

Me? I keep one for last-minute additions to salads, soups, stews, pastas, and more.

They are nearly as good as fresh, easier to prep (there’s none involved), and are available year-round.

They add bright color, subtle sweetness, and gentle texture to so many dishes, including this one.

“Spiced Lamb with Peas (Kheema Muttar)” is from the cookbook, “Indian in 7” (Kyle, 2019), of which I received a review copy.

It’s by Monisha Bharadwaj, a chef and food historian, who runs an Indian cooking school in London, Cooking with Monisha.

As the name implies, the book is all about recipes for that take seven ingredients or fewer. Bharadwaj does take a few liberties with that, though. Cooking oil isn’t included in the official count. And some recipes call for simple sauces or pastes from a different recipe in the book.

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A True Bright Spot: My “East Bay Cooks” Honored with “Golden Poppy Book Award”

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A super easy cucumber dish that uses only a handful of ingredients. It's a featured recipe by Grand Lake Kitchen in my "East Bay Cooks.'' (Photo by Carolyn Jung)
A super easy cucumber dish that uses only a handful of ingredients. It’s a featured recipe by Grand Lake Kitchen in my “East Bay Cooks.” (Photo by Carolyn Jung)

In this stressful, challenging time, I scroll social media for glimpses of good news: chefs donating food to hospital workers, folks grocery-shopping for elderly neighbors, and everyday people trying to help lighten the mood with cheery videos and haikus.

And then I spied this gem: the news last week that my cookbook, “East Bay Cooks: Signature Recipes from the Best Restaurants, Bars, and Bakeries” (Figure 1) was honored this year with a “Golden Poppy” award by the California Independent Booksellers Alliance. It recognizes “the most distinguished books written by writers and artists who make Northern California their home.”

I couldn’t be more thankful for the incredible recognition. I share it with the talented team whom I had the privilege to work with to make this book a reality: photographer Eva Kolenko, Clair Mack at Rule & Level Studio, Figure 1, and of course, all the chefs and restaurateurs who participated.

I salute you all with a virtual toast — as well as this easy, addictive recipe from the book to enjoy. After all, times like these when we limit trips to the grocery store, call for dishes that come together with few ingredients.

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Sushi The Easy Way: Asparagus and Scrambled Egg Scattered Sushi

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It's like a deconstructed maki roll, which means it's so much easier to make, too.
It’s like a deconstructed maki roll, which means it’s so much easier to make, too.

At times like this especially, it pays to have a well-stocked pantry loaded with spices, condiments, and dry goods from around the world.

My husband used to joke that our kitchen shelves runneth over with star anise, Sichuan peppercorns, yellow mustard seeds, cumin, pimenton, garam masala, za’atar, togarashi, and so much more.

Now, with a mandate to shelter in place during the coronavirus crisis, he is definitely grateful that I am such a culinary pack-rat.

Because that meant that after grabbing a bunch of fresh spring asparagus at the market just before the request came down to stay home as much as possible, I was able to easily make “Asparagus with Scrambled Egg Scattered Sushi.”

It’s from the new cookbook, “Japanese in 7: Delicious Japanese Recipes in 7 Ingredients or Fewer” (Kyle Books), of which I received a review copy. It’s by Kimiko Barber, a Kobe-born self-taught Japanese cook.

As the name implies, the recipes all require seven ingredients or fewer. Barber takes a little liberty with that because some recipes will require the making of sub-recipes to complete, which will add up to more than seven ingredients all together.

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Iced Matcha & Lemon Loaf Cake

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St. Patrick's Day calls for a green cake.
St. Patrick’s Day calls for a green cake.

St. Patrick’s Day calls for something green — and sweet.

Thankfully, Mother Nature provides the perfect natural green food coloring in the form of matcha, the Japanese ceremonial tea.

That’s what gives this cake and frosting its vivid hue.

“Iced Matcha & Lemon Loaf Cake” is a lovely dessert, both to look at and to eat.

It’s from the book, “Good & Proper Tea: How to Make, Drink and Cook with Tea” (Kyle, 2019), of which I received a review copy.

The book is by Emilie Holmes, an avowed non-coffee drinker in the United Kingdom, who started her own company, Good & Proper Tea, to source and sell top-notch whole-leaf teas. With crowd-funding resources, she first started an adorable mobile tea bar out of a converted 1974 Citroen in 2012 before opening a brick-and-mortar tea shop and cafe in 2019.

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