Hot spring egg (onsen tamago)
Traditionally cooked in hot springs in Japan, these soft boiled eggs have custard-like whites and runny yolks.
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Salmon, tomato and cheese salad
Cubes of raw salmon are seasoned and tossed with cherry tomatoes, sliced red onion, Apetina (a white cheese similar to feta) and two salad dressings. Yes, two. One for the vegetables and another for the salmon.
Pork, tofu and dumpling soup
Here is a hearty soup that I cooked in the two-liter rice cooker and steamer basket that came with it.
Beef tendon braised in soy chili sauce
Beef tendon is cooked to tenderness in the slow cooker, cooled, chilled, cut into bite-sized pieces then braised shortly in a savory sweet-salty sauce spiked with chili flakes.
Potato, egg and salmon salad
Boiled potatoes, broiled salmon and egg halves are tossed with a simple dressing made with olive oil, dill, pickle relish, capers, pickle juice, lemon juice, grated garlic and lemon zest. A citrusy and herby summer salad that's filling enough to be a main course. Serve at room temperature