Make namesake and top this on short-grain rice, porridge, tofu and even pasta. Also, namesake makes a terrific omelette. Nametake is enoki mushroom cooked in soy sauce, mirin and sake. It’s super simple but versatile. A lot of people in Japan purchase pre-made nametake in a jar made by huge food manufacturing companies, but homemade
Access to this page has been denied because we believe you are using automation tools to browse the website. This may happen as a result of the following: Javascript is disabled or blocked by an extension (ad blockers for example) Your browser does not support cookies Please make sure that Javascript and cookies are enabled
Photo by Michelle@HummingbirdHigh Makes around 1 1/2 cups Author Notes Homemade sprinkles make a world of a difference and allow you to customize your colors and flavors. —Michelle@HummingbirdHigh Test Kitchen-Approved Ingredients 8 ounces confectioner’s sugar, sifted 1 egg white, at room temperature 3/4 teaspoon vanilla extract (or any other extract like rose water, orange blossom
The Spruce / Madhumita Sathishkumar Okayu is Japanese rice porridge and a comforting dish made quite simply of rice and water. It is easy to digest, so people in Japan commonly eat it when they have a cold, recover from an illness, or don’t have much appetite. It is also a popular baby food and served
These homemade lemon marshmallows are nothing like what you buy in stores. They’re light and fluffy, with a wonderfully pillowy texture that’s a far cry from the hard, stale marshmallows on grocery shelves. The fabulous texture isn’t the only reason to make your own marshmallows, however! Making your own means you can customize the flavors
It is surprisingly easy to make caramel syrup from scratch, calling for just sugar, water, vanilla extract, and a pinch of salt and taking less than 20 minutes to prepare. It adds a rich sweetness to drinks, including your morning coffee or evening cocktails. The syrup can also be drizzled over breakfast food and desserts
OMG! It was so goooood! I topped sautéed shrimps with the sauce as an appetizer. The only changes I’ve made are substituting lemon juice for rice vinegar and fresh parsley for cilantro (my husband’s not a fan of it). I didn’t use any garlic and Thai chili pepper. Definitely will make this again. Thank you
