Carmelized Ginger Miso Onions

I had a vegetarian friend over for dinner this week so I decided to find something on the internet to make. I had never looked at Japanese vegetarian blogs and thought it was about time. I came a “[Nakaya] no Gohan” – a great resource for vegetarian cooking in Japan. The blog is in Japanese and they update almost every day. There are a few of their recipes on my to make list. 

These onions would be good as a side dish, as a hamburger topping or added to your favorite salad. I mixed them up with barley and lentils for a nice little side dish.

Carmelized Ginger Miso Onions

Original recipe here on [Nakaya] no Gohan

2 onions, sliced thinly
1 1/2 tablespoons miso
1 tablespoon grated ginger
2 tablespoons ground sesame seeds

Add the onions to a sauce pan with one tablespoon of water. Top with the ginger and miso. Cover and cook on low heat (stirring occasionally) until the onions have carmelized. Turn off the stove and add the sesame seeds. Serve.


Tofu Topped With Kimchie


The hubby and I had this dish at a Hawaiian bar in Tokyo one night and the owner was nice enough to tell us what was in it. I really like this side dish.

Tofu Topped with Kimchie

Serves one

1/4-1/3 block of silken tofu
1 tablespoon yakiniku sauce
1-2 tablespoons kimchie

Wash and drain the tofu. Put in a serving dish deep enough to hold the yakiniku sauce plus some. Top with kimchie. Pour the yakiniku sauce over top. Serve.

It’s that easy.

Pork and Kimchie Sushi Rolls


A little while ago I posted a sausage and kimchie rolled sushi recipe.  Today I tried pork. I liked it but I put far to little in. You can see in the image below I only put one little strip. The green vegetable in the middle is a green leafy vegetable that I don’t know the name of. It looks a lot like a pale version of komatsuna. Lettuce would make a great addition instead of this vegetable.


See how much meat I put in? Double or triple it.

Pork and Kimchie Sushi Rolls

likely inspired by Orange Page

Preparing the rice

drizzle with sesame oil (I used 1/2 tablespoon for four thin rolls worth)
sprinkle with sesame seeds (I used soy sauce flavor)

Preparing the pork

fry until just cooked
marinate in yakiniku sauce for 10+ minutes

Other fillings

kimchie (I used about 1 tablespoon per roll)
lettuce, cut into ribbons
cooked rice (I cooked 1 1/2 cups dry rice for four rolls worth)

Start making rice in you rice cooker.  Prepare the meat and let marinate. When the rice is done put some in a bowl and let it cool for about five minutes. While the rice in cooking cut the lettuce and get everything ready for rolling. Prepare the rice and start rolling.

Kimchie and Sausage Sushi Rolls


Kimchie is not something I would go out of my way to eat but I do like it. I saw this recipe in an Orange Page (オレンジ) supplement while my car was getting some routine maintenance.  The supplement was on sausage and ham, believe it or not. I made these the other day and was quite happy with the result. They also got a stamp of approval from the hubby and one of our friends. I made 2/3 of a batch but posted the full recipe below.

For an one roll you need:

1 sheet nori
2 1/2 shiso leaves
3 sausages
1 teaspoon white sesame seeds
a couple drops of sesame oil
1 tablespoon Chinese cabbage kimchie
Enough rice for the thickness you want

Kimchie and Sausage Sushi Rolls

Orange Page Sausage and Ham Supplement (not sure when it is from)
Makes 8-10 rolls, depending on thickness

3 cups cooked rice (short grain sticky)
3 tablespoons white sesame seeds
1 tablespoon sesame oil
1 teaspoon salt
20-25 leaves shiso (I used 2 1/2 per roll)
1 cup Chinese cabbage kimchie
24-30 sausages (about three per roll)
8-10 sheets of nori

Fry the sausages in a frying pan. While the sausages are frying mix the rice, salt, sesame seeds and sesame oil. When the sausages are done you can roll everything.  I layered in this order: nori, rice, kimchie, shiso leaves, sausages. Roll and cut. Serve warm.

If you are new to rolling sushi there is a tutorial at Just Bento here. You don’t even need a special rolling mat.