Latest Recipes
Shrimp, Bamboo Shoots and Napa Cabbage Simmered in Cream
I saw something like this at a grocery store. It looked delicious so I made it at home. At Step 3, sometimes the flour sinks to the bottom and becomes lumpy so stir from the bottom of the pan. For 3~4 servings. Recipe by annnnn
Shepherds Pie - Easy
Easy delicious comfort food recipe. I used to cook this often when my 3 daughters were home. Makes a lot, tastes yummy.
School Lunch Style Egg Drop Soup
I loved the egg drop soup served at elementary school and made this soup reminiscing about it. Now this is our dinner staple. Eggs can be hard and tough in texture when over cooked or reheated. Adding katakuri starch slurry makes the eggs light and fluffy, even when reheated. I use slurry not to thicken the soup but to keep the egg texture. Recipe by Hamumaki
Cream Stew With Bite-sized Vegetables
This is a stew made without roux. Use any vegetables you like. It's delicious with broccoli, mushrooms, and kabocha squash. You can use bacon or wiener sausages instead of chicken! How long it needs to simmer depends on the pot you use, so just cook until the potatoes are softened. Recipe by mkmchy
Soup with Lots of Lettuce
I received a lot of lettuce, so this is one way I'm trying to use it up. Cut the lettuce into large pieces. After adding the lettuce to the pan, work quickly. If you cut the lettuce too small, or simmer it for too long, you'll lose the crispy texture. For 4 to 5 servings. Recipe by Nanagukun
The Simplest Cream Stew
I wanted to make a cream stew without using store-bought roux, so I came upon this recipe through trial and error. In order to keep the milk from boiling over, cut the vegetables thinly to allow them to quickly cook. Recipe by Bakazoku