All posts filed under: Vegetables

Spring Rolls Experiment

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Click HERE For Printable Recipe I love making Asian dishes. My favorites to make and eat are yakisoba, ramen, beef bulgogi, miso soup, onigiri, tamagoyaki, and sushi (kappa maki). I kept seeing different recipes using rice paper and so I thought I’d give spring rolls a go. After a few YouTube videos (this one in particular), I gathered the ingredients and quickly realized a few things. There is an art to using rice paper properly, too much water, too little water can complicate the rolling process. I would either overfill or underfill and I am definitely not skilled in the wrapping. But, no matter how ugly, they were still delicious. I was too lazy to make any dipping sauces, using what I had in my fridge, House of Tsang Bangkok Peanut Sauce and this Sweet Chili Sauce. We also tried frying them, which created an interesting texture and nice greasy flavor (if you’re into that sort of thing). But I think I’ll use egg roll wrappers for frying next time. The non-fried rolls were great …

Spaghetti Squash Yakisoba

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I love yakisoba. My grandmother and my mom make it and use the Bulldog Worcestershire Sauce . You can make your own yakisoba sauce but if you can find the Bulldog brand, I highly recommend it. I was taught to make yakisoba with cabbage, egg, onion, and hotdog weenies (it is also good with chicken). I only had carrot and onion this particular day so that’s what I used with the spaghetti squash noodles. Next time I will scramble an egg and add meat. This was a super quick and easy way to make a healthier version of yakisoba. Of course, if you’re concerned with the amount of sodium, use less sauce than me. I cooked the spaghetti squash in my slow cooker the day before but you can microwave or bake the squash. INGREDIENTS 1 Spaghetti Squash (cooked and shredded) 1/2 Onion (chopped or sliced) 1 Carrot (julienned) 1 Tablespoon Vegetable Oil 1/4 Cup Yakisoba Sauce (or to taste) DIRECTIONS Cook and shred spaghetti squash. If you want to cook and shred the squash beforehand instead of …

Nori Maki

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My grandmother taught me how to make nori maki and I have been her assistant a few times. However, today was my first day making it alone. Nori maki is made up of a sheet of roasted seaweed that is then filled with rice and desired vegetables or fish. My grandmother fills her nori maki with either Japanese gourd (Hime Makizushi No Moto) or cucumber.  The Japanese gourd is hard to come by in some areas. You can purchase it on Amazon but it is very expensive. Some Japanese and Asian markets carry it in stores for a much more reasonable price. If you need an actual demonstration of how to roll your nori maki check out this video, How To Make Nori Maki by Famous Cuisines Channel. If you use too much rice, the 1/2 inch of seaweed you leave free will not be able to stick to the outer seaweed and hold the roll together. I overfilled a few times. I used a knife to run along the edge of the seam to clear off the …