Favorite Fall Comfort Foods

Close-up of three sweet potatoes: purple, orange and yellow Here’s the thing—you wouldn’t expect the words “comfort food” and “high tech” to go together, but when I sit here and think, “What can I make with my Zojirushi products today?” the tech makes it easier to cook everything. And that includes the simple stuff that I grew up with, like sweet potatoes.

My wife loves French onion soup. She dug up this recipe from Better Homes & Gardens® that makes a one-pot pasta with canned soup, so we made it with our electric skillet.Finished French Onion pasta cooked in electric skillet

You can tell this is going to taste good just by looking at it—how can you go wrong with canned soup? Of course it isn’t going to compare with how the French did it in the 19th Century, when the modern version of onion soup first originated at open air markets, but modern times has its advantages too.Pouring canned French Onion soup onto mixture of cooked ground beef, garlic, parsley and raw pasta

Once the pasta has cooked through, the real flavor goes in; all those browned onions and cheese.Cooked pasta and ground beef, topped with browned onions and shredded cheese

The crusty French bread takes the place of the croutons you would normally find in French Onion Soup. This is the best kind of comfort food—the kind you make with no trouble in one pot.French Onion Pasta served in small bowls topped with cheese toasted roll

OK, I’m not gonna lie. We don’t have a lot of counter space in our kitchen, so when we take out an appliance to use, it’s going to get more than one use before it goes back into the closet. The skillet is handy for this kind of homey dish anyway, so we made Paella. Listen, whenever I eat rice it’s almost always an Asian dish, but I do like other kinds and Spanish Paella is one of them. The other is Cajun rice. I’ll eat anything that tastes good, you know what I mean?Finished Paella cooked in electric skillet

Notice how the skillet seared the bottom of the rice so nicely, a trademark of good Paella.Close-up of paella dish showing underside of seared crispy rice

More comfort food—a simple steak with grilled vegetables.Grilling piece of steak on the electric grill along with asparagus, peppers, zucchini and red onion

Maybe steak isn’t that simple. There are a gazillion ways to eat it, after all. Some people like a good steak sauce, some prefer a chimichurri, or maybe just butter and some salt and pepper for others. My favorite way to eat a steak is wasabi shoyu, a dipping sauce made of soy sauce and wasabi. But hey, it could be because I always eat my steak with white rice (which means I cut my meat up before I eat it and use chopsticks). How do you eat your steak?Smoky grilled steak with char lines alongside roasted veggies

Let’s talk about those lusciously colorful sweet potatoes. The purple one is the Okinawan potato, known for its sweet and creamy texture. It’s been called a superfood, and who am I to argue; we all know that Okinawans are some of the oldest living humans on earth. The orange one is the traditional yam, the kind we love on Thanksgiving. And the pale yellow one is the Japanese sweet potato, that I’ve heard can still be bought from food carts in Tokyo on a cold night. You’d have to be on a quieter suburban street probably, but it sure would bring back childhood memories for me. You can buy these at the market in season and bake them in your toaster oven.

Three colors of sweet potato on a pan coming out of toaster oven

Because it’s October, I really can’t finish this post without talking about pumpkins. One of my favorite desserts growing up local in Hawaii was butter mochi, the classic cake made with mochiko flour. Well, if you add pumpkin puree to the mix you can get pumpkin mochi cake and not feel left out of pumpkin season.

Pumpkin mochi cake baked in a pan, cut into squares and coming out of toaster ovenAdding the puree makes this cake a bit more pudding-like, but the flavor is ono; I guarantee it.Close-up of pumpkin mochi cake showing inside texture after a bite taken outAnd that’s how we do comfort food at our house. Whenever there’s any excuse to go a little beyond bacon fried rice for dinner (like using our Zojirushi stuff for example), our menu often gets more interesting. Ha-ha!

 

Products used in this post: Micom Toaster Oven ET-ZLC30, Indoor Electric Grill EB-DLC10, Gourmet d’Expert® Electric Skillet EP-RAC50

Please note that these recipes were not tested by Zojirushi America.

All images by Bert Tanimoto ©2023

Tonjiru: Japanese Pork & Vegetable Miso Soup

We all may be familiar with miso soup, but tonjiru is a classic type of miso soup that is widely popular in Japan during the colder months. This hearty home-cooked favorite features a savory, pork-infused broth complemented by seasonal vegetables and is perfect as a snack, appetizer, or main dish when paired with a bowl of rice. Not only is it incredibly easy to make, but it packs huge flavor and nutrients for anyone craving a comforting meal.

Where Does It Come From?

Tonjiru (豚汁) comes from traditional Chinese characters that mean “pork” and “soup.” Sometimes, it can be read as “butajiru,” but the Japanese kanji characters are the same. Tonjiru was created sometime in the Meiji era (late 1800s) and has been a traditional winter dish ever since. This soup was meant to feed many mouths, and because meat was not as readily available as it is today, the soup that we enjoy today has a much higher pork to vegetable ratio than before. This soup is preferred not only for its flavor but because of its high-fat content, which keeps the soup warmer for longer.

How to Enjoy Tonjiru

Here are some of the tastiest ways to prepare tonjiru right at home.

Pork

  • Marble-rich cuts of pork like pork belly or shoulder are most commonly used for this dish. Thinner cuts will cook faster, but thicker cuts may add more depth and flavor. The choice is up to you!
  • Brown the pork first to add more flavor to the soup base. Fry evenly on both sides until the meat turns brown. Some even like to char the pork before adding it to the soup.

Vegetables & Add-ons

  • After browning the pork, “sweat” your vegetables in the same pan to release their flavors and aromas. Use seasonal vegetables that are available to you, such as mushrooms, carrots, and onions. The more veggies, the better!
  • Japanese people like to add local ingredients like daikon, shimeji mushrooms, taro, burdock, konnyaku, and Asian chives (nira).
  • You can also add in ingredients like tofu or noodles for a heartier meal.

Soup

  • The pork will add plenty of flavor to the soup, but traditional recipes use less pork and more miso. Add small increments of yellow miso to your water base, and taste as you go. To preserve the miso’s full flavor, add the miso in at last before the water gets to a boil.
  • You can also use dashi to add more flavor and umami.

Garnish

  • Finish off the dish with finely chopped scallions or togarashi (Japanese chili flakes).
  • Serve with a steaming bowl of rice and enjoy!

Now that you know all the key points on how to make the tastiest tonjiru, try making it at home with our very own Total Tonjiru Soup recipe.

Have you ever tried tonjiru? How do you like to prepare it at home? Let us know by tagging Zojirushi on your photos with #zojirushi on Twitter, Facebook, or Instagram!

Mom’s Home Cooking: ポテトサラダ (Japanese Potato Salad)

When you think of Japan, you may not think of side dishes like potato salad at first. But, Japanese Potato Salad, or “potesara,” has actually been around in Japanese cuisine for over 100 years! During the Meiji restoration, Western dishes began widely influencing Japanese cuisine, and Japan’s colorful potesara is thought to have originated sometime during that period. Today, this dish is widely enjoyed across the country as a delicious side to lunch and dinner all year round. Take a look for yourself, and consider making this dish as a fun and flavorful addition to any of your holiday meals.

Origins

Like many storied dishes, the exact origin of this dish can be disputed, but Japanese people believe that this dish was influenced by the Russian Olivier salad, which was first made by a Belgian chef in Russia. Sources date the first version of this Japanese take on the Olivier salad back to 1896, and the dish has evolved to its current colorful version over the years.

Star Ingredients

There are a few reasons why Japanese potato salad is so distinct from its Western counterparts. First, it is almost completely mashed, so it has a smoother consistency and texture. Second, some of the ingredients are uniquely Japanese, which lend to its great flavor. Last but not least, this dish features an array of colorful vegetables and deli meat, which makes you able to spot this dish from a mile away. Here are some of the most notable star ingredients:

  • Kewpie Mayonnaise: This crowd pleaser may be eye-catching for its bright colors, but is largely celebrated due to its rich, tangy flavor. This is accomplished through ingredients like Japanese mayo, such as the Kewpie brand, which is higher in vinegar and tangier in flavor.
  • Vegetables: Japanese people get very creative with their potato salads, and these versions tend to be very healthy due to the generous amounts of nutritious vegetables they add in. Popular veggies include carrots, peas, cucumber, onion, and broccoli, though you can really add in whatever you like!

  • Japanese mustard: Karashi mustard is a hot Japanese mustard made from a mixture of mustard seeds and horseradish. It is very spicy and comes in both powder and paste forms.

 

 

Make the Best Japanese Potato Salad

Thinking about whipping up this dish for your next dinner party, or just for yourself? Here are some tips to make sure your potato salad comes out delicious:

  • Make sure not to overcook the potatoes. You want to let the potatoes boil in water, and then at a simmer. Overcooking will result in a texture that falls apart instead of staying creamy.
  • Remove excess moisture from ingredients. This extra step will make sure that your salad does not get too watery and will also mellow out the spices from ingredients such as onions.
  • Salt your vegetables. Adding a pinch of salt to your carrots or cucumbers will keep them crunchy, which will balance the smooth texture from the potatoes.
  • Get creative with your garnishes. Finish off your dish with some fresh cracked pepper, sesame, or even parmesan cheese if you want to make the dish look and taste extra appetizing.
  • Chill before serving. Chilling your salad will give your salad time to settle, and absorb all of the yummy flavors you just incorporated. Chill at least one hour before serving in an airtight container.

Let us know if you tried to make this dish at home, or have your own secret recipe by tagging Zojirushi on your photos with #zojirushi on Twitter, Facebook, or Instagram!

Mom’s Home Cooking: Pumpkin Nimono かぼちゃの煮付け(Japanese Boiled Pumpkin)

Japanese simmered pumpkin, which is slowly cooked to a soft, melt-in-your-mouth dish, is one of the most popular home-cooked dishes enjoyed throughout the fall and winter. It’s made with kabocha, a Japanese winter squash that is much sweeter than American pumpkin. You’re sure to think of mom’s home cooking when you try this dish, and it is an easy and nutritious addition that you can add to any meal. And the best part? This dish can be prepared in about 30 minutes and has an incredibly long shelf life. Let’s learn more about this delicious dish below.

Kabocha is a Japanese squash that is similar in texture to pumpkin and sweet potato. The color is usually a dull deep green with white stripes. An average kabocha weighs about 2-3 lbs.

Kabocha continues growing even after it is harvested! It takes a long time to become ready to consume. After harvest, kabocha needs to be ripened in a warm environment for up to 13 days to let the starches develop into sugar. Then, it’s stored in a cool place to increase carb content. This process can take up to 3 months.

It is much harder to cut than other pumpkin varieties when it comes to the rind, but once cooked, the rind is edible too. The flesh is a deep, reddish-yellow, and turns orange when cooked. In addition to being boiled and seasoned, kabocha can be prepared as tempura, croquettes, desserts, pastries, and even lattes!

How to prepare this dishThis dish is traditionally prepared with dashi, sake, mirin, and sugar, and can be prepared in just about 30 minutes. You can prepare this dish in your Gourmet d’Expert® Electric Skillet EP-RAC50.

  • First, cut the kabocha: The rind is very tough, so be careful when cutting. Use a large knife and cut slowly. Another option is to let it microwave for a few minutes to get it soft.
  • Remove the seeds: Use a spoon to scoop the seeds and then discard.
  • Cut into smaller pieces: Make sure the pieces are cut into roughly the same size so they can cook evenly.
  • Prepare the broth: Place the cut kabocha skin side down and pour dashi on top in a skillet.
  • Stir in the sauce: Once the broth has softened the squash, add the other ingredients and let it simmer for 20-30 minutes.
  • Serve hot or cold: You’ll know this dish is done cooking when you can easily poke a hole into the kabocha. Sprinkle some sesame seeds on top and serve either hot or cold.

So, what do you think about this dish? Let us know if you tried making this dish at home or used our Electric Skillet by tagging Zojirushi on your photos with #zojirushi on Twitter, Facebook or Instagram!

 

Mom’s Home Cooking: Japanese Hot Pot (鍋 / Nabe)

Nabemono, or Nabe for short, is a hearty Japanese dish that was traditionally prepared in clay pots. “Nabe” actually translates to “cooking pot,” and “mono” translates to “thing.” This popular dish can be prepared in many different ways depending on which region of Japan you’re in, but is typically made with vegetables, flavored broth, mushrooms, and meat. As a staple dish that reminds of mom’s cooking, we know that most moms will add a festive touch by preparing flavorful dipping sauces and colorful accoutrements. Nabe is a delicious dish that brings families and friends together, as it is a social event where the meal is cooked right at the table and enjoyed collectively.

History of Nabe

Nabemono is said to be as old as Japanese earthenware, dating back to a thousand years ago. It was traditionally enjoyed during the fall and winter seasons over a sunken fireplace, or “irori,” which was typically built at the center of Japanese homes.

As time progressed, nabe was moved over to charcoal stoves, and became portable with the invention of the “shichirin” clay stove. Today, nabe can be made at any time of year thanks to modern portable stoves.

Preparing nabe can be ceremonial as well — the family nominates a “nabe bugyo,” who is in charge of deciding which ingredients are cooked and in which order.

Types of Nabe

There is a dizzying number of ways nabe is enjoyed throughout Japan. Depending on the region, exotic ingredients such as pufferfish and wild boar can be used! Here are some of the most common styles of nabe you can keep an eye out for the next time you’re looking to enjoy Japanese hot pot:

  • Yose-nabe is the most common and type of nabe, made with a mix of vegetables, mushrooms, meats and seafoods. Often, raw eggs and cooked rice are added to the condensed broth to end the meal with a thick rice porridge.
  • Sukiyaki features thinly sliced beef or pork simmered with vegetables in a mix of soy sauce, mirin, sugar, and water. Ingredients are usually dipped in raw egg before eating.
  • Shabu Shabu often has a lightly flavored broth, made with kombu and dashi. Vegetables are added to the pot, and meat is added last. The thinly sliced meat only needs a few moments to cook before it is removed and dipped in a ponzu or sesame sauce before enjoying
  • Oden broth is often simmered for hours, and includes ingredients such as fish cakes and potatoes. You can find oden ready-to-eat at many Japanese convenience stores.
  • Chanko is a type of Japanese nabe that is eaten in huge quantities by sumo wrestlers as they attempt to gain or maintain their fighting weights in Japan. The broth is usually made from dashi and/or chicken, sake, and mirin. Fun fact: sumo wrestlers will not use beef and pork for soup base because being on four legs represents a loss in sumo wrestling.

How to Enjoy Nabe

The great thing about nabe is that you can truly make it your own. There are some basic guidelines, however, that can help make your nabe experience more enjoyable (and tasty!). Here are some of our favorite tips on how to enjoy nabe:

  • Set the table. Each person should have a small personal bowl in which they can ladle their ingredients into. Additionally, each person should have personal condiments and dipping sauces nearby for when the ingredients are ready to eat.
  • Prep the sauces. Depending on what kind of nabe you are having, you can have different condiments such as ponzu, grated daikon, yuzu kosho, and mustard. Feel free to mix and match the sauces, or even try something completely new!
  • Make the most of it. Near the end of the meal, make the most of your leftover broth by adding rice or noodles to it. Or, save the broth for the next day and simply add water to dilute and enjoy with rice or noodles.

Make Nabe at Home

Zojirushi’s Vegetarian Miso Nabe

Ready to show off your nabe-making chops to your loved ones? Zojirushi has nabe recipes that you can make in the comfort of your own home using your Gourmet d’Expert® Electric Skillet EP-PBC10 or EP-RAC50. Which one will you be making tonight?

Let us know if you try (or make) any of these dishes by tagging Zojirushi on your photos with #zojirushi on Twitter, Facebook or Instagram!