a few new recipes on pmk!

are your coworkers complaining about your grumbling stomach?  then do yourself a solid and check out some of the new recipes in the pmk recipe archive!

ketchup rice

simple, tasty, and one of the cornerstone recipes of japanese elementary school home economics classes.  now you can finally use that leftover rice.

kitsune udon

a dashi based soup, nice thick flour noodles, and a plethora of excellent garnishes make this recipe the be all end all of cold remedies.  next time you are feeling a little under the weather, whip up and batch and feel the illness melt away.

konnyaku steak

it’s wiggly, it’s cheap, and it tastes like a well marinated steak.  what is not to like about that?  konnyaku makes for an awesome appetizer or snack food, and it can be a great alternative to meat for those of us that are less carnivorous.

frittata (poor man’s style)

those veggies looking a little wilty?  if you have eggs, it is just about frittata time.  saute your veggies with some bacon, smother them with a few eggs scrambled, and finish the whole ordeal off in the oven.  you won’t regret it.

beloit bagel+

a breakfast sandwich fit for a king.  remember, the trick is the egg square.

chilled miso soup w/ seared skipjack sashimi

hot miso is great.  but sometimes, you just need a good, cool, refreshing soup that is chock-full of umami.  this recipe, with its copious garlic, thinly sliced skipjack tuna garnish, and toasted sesame, is the solution to your problem.

tofu and avocado soup

mild, creamy, and easy as all heck to make.  serve it hot, serve it cold, serve it plain, serve it garnished.  it is all up to you.  with nothing but a good drizzle of sauce, this soup can take on whatever flavor profile you need when entertaining guests.

4 thoughts on “a few new recipes on pmk!

  1. I worked at a Japanese restaurant for a couple years, and my favorite thing in winter was either piping hot miso or a big bowl of udon. Now I need to track down some dashi.

    • if you can find some skipjack tuna flakes, it is always a great idea to make your own, amber. it keeps super well, also.

      on the other hand, you and matt seem like you have a great supply of wild game now and again. maybe you should look into using some of the bones to make your own broth. it would be a lot of work, but a venison bone broth with miso could be to die for.

      • I had intended to make stock from the venison the last two years. However, doing all of the processing by yourself, by hand, means you’re dead tired at the end of two deer :P Both years I think I just said “oh screw it” and gave them to the dogs. If we get any this year, I plan to. Till then, duck, goose, and grouse stock.

      • right on, girl! post those photos this year. i would love to see your process. i get wild japanese boar on occasion, and i would love to use your framework to make a wild boar ramen bone broth.

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