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Hiroko Shimbo

  • Recipe

    Spicy Miso Chicken Wings

    Crispy fried chicken wings seem to please any crowd. This recipe adds a ginger- and paprika-spiked spicy miso sauce to an American-friendly dish that will be both familiar and delightful…

  • Recipe

    Sake-Braised Short Ribs

    The gorgeous appearance of these sake-braised short ribs is reminiscent of the dish’s popular sister, American-style braised short ribs. But the flavor of this dish is distinctively Japanese, and the…

  • Recipe

    Kale in Peanut Butter–Tofu Sauce

    Puréed, creamy tofu and sesame paste dressing flavored with shoyu (soy sauce), mirin (sweet cooking wine), sugar, and salt is a classic favorite that is often used in Japan to…

  • Recipe

    Crisp Panko Chicken Cutlets

  • Recipe

    Miso-Marinated Sirloin Steak (Gyuniku no misozuke)

    As an accompaniment, try stir-fried rice. I like to use the trimmed beef fat (rendered over low heat) as the cooking oil, but it’s also fine to use vegetable oil.

  • Article

    Sirloin Steak, Japanese Style

    Japanese cooking instructor Hiroko Shimbo explains how to prepare gyuniku no misozuke (beef marinated in miso). You'll also learn about the three staple ingredients in a Japanese pantry: miso, mirin,…