There are some key ingredients of making of tasty Spring rolls. I like it with bamboo, Shitake mushroom, Japanese bell pepper and thin sliced pork. I also always put some vermicelli. I think that if you're not very confident to handle deep fry, it's better to cook and season the insides beforehand. Then let the insides cool and roll into the Spring roll sheets.
I arranged Japanese way of Pork belly stew in soya sauce "豚の角煮" in French way. The method is almost the same I replaced sake, mirin and soya sauce to white wine, balsamic vinegar, beef stock and dried plums. It's important to saute the meat first then add the water and boil them to get rid of excess fat and unwanted pork smell.
Borscht is very well known Russian soup. According to my cooking book, the origin of this soup is Ukraine, however it's made all over the Eurasia. I found that the combination of beets and tomato is very tasty. This version of Borscht is from southern Russia and made only from vegetable with Chicken stock. It's best to make with pickled cabbage, the Russian salted cabbage is different from German Sauerkraut but they are more like Japanese stye of pickles "Asazuke"
It's very important to use good quality of pork or beef to make Shabu shabu because they are very lightly cooked. This is a salad version of Shabu shabu but the rule is same. It's best to make this with Kagoshima Kurobuta pork. This pork tastes amazing, the meat is tender and the fat is sweet and the flavor is really nice.
I mixed the famous spanish Garlic Shrimp with Garlic mushroom with less olive oil. This is very easy and very tasty dish. You have to cover the pan to let them release all the taste from the mushroom then add the shrimp towards the end. In order to reduce the oil, I used dash of champagne to cook them through. I think that cooking white wine would work as well.
Japanese pumpkin is sweeter than western squash. French "Potiron" is similar but Japanese one is more sweeter. The best season for this vegetable is summer and they are good to eat as tempra. I bake this cake with pure of pumpkin, some maple syrup, sugar, butter and some flour.
This sauce is made from white wine, white wine vinegar, fond de veau, dijon mustard and pickles. This sourness matches very much with pork. Be careful not to boil the sauce after adding mustard because it will separate.
These are the photos of March 3rd, Hinamatsuri of last year. I couldn't make it this year for some reasons. March 3rd is Hinamatsuri; the traditional Japanese festival to pray for the growth of girls. Chirashi zushi is usually eaten on this day. Chirashi zushi is the most common way of sushi that Japanese eat at home.