Miso-Glazed Salmon

I would have liked this recipe fine had the quality of my salmon not been subpar. Would make again with better fish.

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Crispy Chicken Thighs with Schmaltzy Vinaigrette

Why yes, the word “schmaltzy” did convince me to try this Cooking Light recipe. It’s a nice dish – the vegetables remind me of something we could make for Thanksgiving.

Okonomiyaki-Style Omurice

I absolutely love the idea behind omurice (fried rice omelet, which I’ve been making with Chinese leftovers before I even knew it was a Japanese dish). But I am not a fan of ketchup, which plays into many versions of the dish. Not this okonomiyaki-influenced one, though. We adored the flavors here. My omelet was a little messy but still rather impressive, I think.

Quick Pickled Japanese Cucumbers

This is a very basic Tsukemono recipe involving cukes and soy. They went quickly.

Pressure Cooker Sushi Rice

This turned out well this time! I didn’t have much luck when I tried to make this for chirashi, so was glad I got it much better (if still slightly starchy) on the second try. Lots and lots of rinsing is key.

Beef and Eggplant with Miso

I nerdily tape (among other things on NHK) “Your Japanese Kitchen Mini,” these little five minute cooking segments on the Japanese channel. I basically want to make practically every recipe Harumi makes on it. And this was a great one – a lovely sweet/salty balance and a good way to use up in-season eggplant.

The instructions given are a little on the vague side, but I made it work. The fry step is a bit of a hassle, but the texture of the eggplants was really nice, and I’m guessing that had something to do with it. I’d totally make this again, as I have trouble thinking of things to do with eggplant that get me excited.

Giant Turkey Meatball Parm

This recipe had me written all over it. We liked it fine but weren’t overwhelmed (I also think I oversalted it a little). It’s a cool idea, though.