Now here’s a flavorful and versatile herb that’s used in Japan for many types of foods. Called “Perilla” in the US, it can be found in many Asian grocery stores. I prefer the green shiso, over the red variety, but they are both good. Fresh leaves (chopped up) can be added to salads, served over…
Kale Fried Rice and Spring Rolls
Toriniku Tatsuta kara-age (Japanese fried chicken)
Here’s another Japanese dish that is absolutely delicious—and easy to make. “Toriniku” means “chicken meat” in Japanese, and “tatsuta-age” is a frying technique. You get the idea. It’s one of my favorite Japanese dishes, along with agedashi-dofu (deep-fried tofu). This recipe is based on one found in an older Japanese cookbook “Japanese Cooking” by Lesley…