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Harumi Kurihara's Tonkatsu

1. Wrap the tofu in a paper towel, put a weight on top, and let it stand for about 20 minutes to drain.<br /><br />2. Cut the tofu into 6 pieces, wipe moisture well from the surface and deep-fry them in heated oil.<br /><br />3. When the tofu starts floated and becomes golden brown, it's done.<br /><br />4. Put some condiments such as grated daikon radish, grated ginger, chopped Japanese leek, and chopped spring onion on the tofu, and pour on the soy sauce.

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Spring Vegetable Salad with Miso Dressing

This week we’re up to #42 on Gourmet’s list of the 50 Women Game Changers in the world of food: Harumi Kurihara— the Japanese Martha Stewart. She is a superstar in her native Japan, riding the wave of the nation’s current obsession with domesticity. Thanks to Mary from One Perfect Bite for organizing a group of us cooking and blogging our way through this list, one dish at a time. Check back every Friday for another story and recipe from the list. Harumi has achieved a cult status rare in...

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Harumi Kurihara

Harumi Kurihara 栗原 はるみ / Harumi is the "Martha Stewart" of Japan and has published books on Japanese cooking translated into English

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Sautéed shiitakes + green onions

Sauteed shiitake mushrooms and green onions, Harumi Kurihara


Harumi Kurihara's Almond Cookies


Harumi Kurihara's Steamed Rice with Pork & Veggies

Harumi Kurihara's Carrot and Tuna Salad Just tried making this for the first time tonight and it was delicious!

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Harumi Kurihara recipe: Yakitori

Harumi Kurihara recipe: Yakitori - Telegraph

Homemade Udon Noodles by Harumi Kurihara | Cookbookmaniac