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Showing only recipes by “Hiroko Shimbo.”

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My Mother’s Classic Thick Roll

This thick roll is stuffed with sweet simmered shiitake mushrooms, kanpyo gourd, sweet fish flakes, and thick rolled omelet, all of which...

by Hiroko Shimbo


Rolled Thick Omelet

Rolled thick omelet, dashi-maki tamago, contains a substantial amount of dashi, fish stock, as its name suggests. The stock adds good fla...

by Hiroko Shimbo


Sweet Fish Flakes

Sakana no oboro is made from lean, white-fleshed fish cooked in water, drained, crumbled, and dry-toasted in a pan with sugar, mirin (swe...

by Hiroko Shimbo

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Simmered Shiitake Mushrooms

When you purchase dried shiitake mushrooms, choose ones with thick, meaty, and plump caps that are not spread open. On the surface of the...

by Hiroko Shimbo


Simmered Kanpyo Gourd

They may look like the shoelaces of a sneaker, as some of my students have remarked, but the long dried thin strips of kanpyo come from a...

by Hiroko Shimbo


Master Recipe for Sushi Rice

Sushi rice is called sumeshi (vinegar-flavored rice) or shari. Shari literally means “Buddha’s remains,” and it was so named because the ...

by Hiroko Shimbo


Eel and Avocado Thick Roll

Thick rolls are ideal for your lunch. In this roll, pleasantly bitter arugula leaves, mild spicy daikon sprouts, richly flavored eel, goo...

by Hiroko Shimbo


Quick Rich Brown Shoyu Sauce

Many of you are familiar with the rich, brown, slightly sweet shoyu-based sauce that is used to baste broiled eel. The sauce is called ts...

by Hiroko Shimbo


Classic California Roll

This is the Adam and the Eve of today’s inside-out rolls. It is filled with the now conservative sounding mixture of crabmeat, cucumber, ...

by Hiroko Shimbo


Spicy Sriracha Mayonnaise Sauce

Every restaurant has its own version of spicy mayonnaise sauce. Sriracha, the Vietnamese red chile sauce, seems to be the most popular ch...

by Hiroko Shimbo


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