#52 Top 10 recipes and non-recipe posts in Umami Days
There are currently 1001 recipes and non-recipe posts, but these 10 are the most popular based on Google Analytics stats from the last 28 days.
It’s a curious list, really.
Except for the pork hock, the recipes in the list are simple to make and require inexpensive ingredients.
The two non-recipe items are about the two most popular food in Japan: wagyu and ramen.
Here they are arranged from the tenth most popular to the most popular.
Whenever I hear (or read) someone say that Kobe beef is THE STANDARD and far superior than wagyu, I go HUH? Kobe beef IS wagyu so how can something be better than itself?
Beef tendon is categorized as an organ meat, and that makes it keto diet friendly. We're not keto dieters but some of you might be.
Despite the name, there is no cannabis in marijuana milkshake. It derives its verdant color from Midori, a pricey Mexican melon-flavored cordial. We substituted a less expensive melon liqueur but the result was still fantastic.
With meagre meat and only scallions for greens, this slow cooker bone marrow soup is essentially bone broth served with the bone so that the marrow can be scooped out with a spoon for optimal experience.
Lightly battered and deep-fried, tempura-style crispy green beans is served with a creamy spicy sauce made with Japanese mayo and Sriracha. Great as finger food or side dish.
Chicken thigh fillets are cut into small cubes and marinated in a mixture of fish sauce, sweet soy sauce, oyster sauce, garlic, chili, lemongrass and palm sugar before they are threaded onto bamboo skewers and grilled.
Called crispy pata in the Philippines, this lovely meat dish gets a makeover by ditching the deep frying part in favor of an air fryer.
3. Umami Days Home Page
I love steamed whole fish for the ease of preparation and fuss-free cooking. I love pompano for its firm and delectable flesh. Seasoned simply with ginger sauce, soy sauce and sesame seed oil, this dish has long been a family favorite.
Shio broth has salt, shoyu broth has soy sauce and miso paste is added to make miso broth. Tonkotsu (not tonkatsu) is made with pork hock and trotters. But did you also know that, except for tonkotsu, the base of the broth can be meat, poultry or seafood?