In my kitchen, quick vegetable dishes are key because most asian cooking is designed to have a main dish (meat) and several vegetable side dishes. I don’t have time on the weekends to make enough sides for the week, so I stick to two dishes per meal, the main meat and some quick, often roasted, vegetable. The thing I love most about roasted asparagus is it’s versatility; it goes with everything and can be prepped with any mix of spices you desire. I’m going to go with the basic, salt, pepper, and lemon today; but just know you can experiment with this.
When Kaleo, my fiance, and I visited Hawaii, we probably ate our combined weight in poke. Poke is an authentic Hawaiian appetizer or side dish that is positively divine. It’s very similar to ceviche, except soy sauce is used instead of citrus as the base of the sauce.
Age Dashi Tofu is a classic Japanese side dish that is positively heavenly. When I was living in Japan, I used to eat this weekly at the Waseda Dining Hall, where they have perfected the art of this subtle dish.
I recently started cooking Korean food. To be honest, this is a whole new world for me in the realm of cooking, just like Hawaiian food is. Japanese food I learned from my host mothers, Chinese food I learned working in a Chinese restaurant, Filipino food I learned from my best friend, but Korean food I’ve only seen made in dramas. As a result, cooking it on my own is 100% an experiment. Luckily, I have the trusty internet.
This is one of those amazingly easy side dishes I love to make so much. Why, you ask? Because it takes me 5 minutes to prep, it cooks in the oven while I make the entree, it’s healthy, and it’s oh so delicious. Tasty, easy noms are the best! You can do this with all kinds of vegetables, but brussel sprouts are probably my favorite.
German potato salad is extraordinarily nostalgic for me. Growing up, my Oma and Opa would always have german potato salad at Christmas Eve dinner, along with German weiners, bratwurst, and herring salad. When I moved away to DC, I, of course, needed to take the recipe with me. This salad is sweet, vinegary, and finger-licking good. NomNomNom
Kabocha nimono is a staple for any Japanese diet. It’s one of those dishes that goes well with everything and is just as good when reheated. Usually when I make this dish, I just Google it. This particular time I used the recipe from Kanako’s Kitchen, which came out really well. Although to be honest, recipes don’t really vary much.