Broccoli and beef stir-fry is a staple Japanese home-cooked dish. Similar to the Chinese classic, broccoli and beef with oyster sauce stir-fry, which is one of the most popular Chinese dishes of all time, our version is less saucy and lightly flavored, making it perfect for everyday dinners or packed Bento lunches. Its taste is simple and fresh, and no one will complain when it appears on the table frequently.
Chicken Shogayaki (鶏の生姜焼き) or ginger chicken is sautéed chicken and onion in a ginger-soy flavored sauce. Just like Ginger Pork and Ginger Beef, this is a popular meat entree for everyday dinner in Japan. The taste of spicy ginger and lightly sweet savory sauce perfectly complements steamed rice. Along with some miso soup (find your favorite from many miso soups in our library!), you have a nutritious and delightful meal. The dish can be done in a matter of 10-15 minutes, so it’s easily made after work or school on busy weekdays. The typical and best side vegetable for Ginger Chicken is shredded cabbage, which adds a refreshing crunch to the meal, but a green salad would do too if that’s easier. If you don’t know what to cook, this is it! Hope you give it a try!
Today’s miso soup features Harusame glass noodles. Harusame (春雨) are smooth and glutenous noodles made from potato starch. Harusame is typically sold as hard, dried white sticks, but once cooked, they becomes soft and clear noodles. Harusame literally means “spring rain” in Japanese, which is quite poetic. Harusame is often used in Nabe hot pot dishes or salad in Japanese cuisine, but it’s also great in miso soup. As long as it’s not a large amount added to the soup (as it will absorb liquid), there’s no need to rehydrate it beforehand. We also added Fu (麩), glutenous wheat bread, which tastes like soft croutons in the soup but acts more like a garnish here. Flower-shaped Fu, as used in the recipe, adds a splash of color, perfect for springtime. We hope you give it a try!
Mushizushi refers to sushi where Barazushi (mixed sushi with cooked vegetables) is placed in a steamer and served warm. In winter, the steam rising from the steamer placed outside sushi restaurants in Kyoto and elsewhere has been known as a seasonal tradition in the Kansai region (western Japan). By warming it up, the sourness of the vinegar becomes milder, resulting in a gentle taste. The rice also becomes plump and flavorful. While traditional Barazushi is always delicious, steamed sushi offers a unique flavor experience.
This Onigiri rice ball is made with steamed white rice mixed with scrambled eggs, chopped green onion, and sesame seeds. It is a simple dish you can make anytime, and it’s perfect for breakfast or lunch. Salt is the only seasoning used in this recipe, but you can also add a bit of soy sauce or mayonnaise in the mix to add more flavors if you like.
If you ever wonder where you can get the kind of salad dressings that are served at every Japanese steakhouse or restaurant, these recipes are perfect for you to try. While there are some bottled Japanese dressings available at grocery stores, they are not exactly the same as restaurant-style dressings. You may be surprised that these dressings are so easy to make at home with simple and fresh ingredients. Hope you try them soon!
Vegetable Korokke (野菜コロッケ) is a deep-fried dish consisting of mashed potato and vegetables with a crispy outer layer of Panko bread crumbs. While our regular Korokke typically include meat such as ground beef or pork, this version is vegetarian-friendly. By substituting butter in the recipe with vegetable oil, it can also be transformed into a vegan dish.
Salmon and Shimeji mushroom spaghetti is a pasta dish flavored with Japanese seasonings. People in Japan love Italian spaghetti and other pasta dishes, but for everyday meals, they often make pasta in a Japanese style like this. While boiling water and cooking spaghetti, prepare all the ingredients and start cooking salmon and vegetables. That way, it’ll be done fast. If you like a little more punch to the taste, cook with garlic and/or squeeze lemon juice before eating. Hope you like it!
Today’s miso soup is made with ground chicken and Daikon radish. Because ground chicken imparts a rich savory chicken flavor, we skipped the Dashi and used just water. Daikon is a versatile vegetable to have in the pantry; it can be used in miso soup, salads, and can keep well for at least a couple of weeks in the fridge if wrapped properly. It’s crunchy when raw but becomes tender and melts in your mouth when cooked for a long time. You can enjoy different textures depending on how long you cook it. Nowadays, many US markets sell daikon radish, so the ingredients for this miso soup can be easily sourced locally. Like many of our miso soups, miso soup with ground chicken and Daikon is easy to make, healthy, and delicious! We hope you give it a try!
Yakiudon (焼きうどん) is a dish of stir-fried Udon noodles with meat and vegetables. It’s so easy and quick to make that it’s more akin to home cooking than restaurant fare. Typically, Yakiudon is seasoned with soy sauce or salt, but in this recipe, it’s flavored mainly with savory Tonkatsu sauce, giving it a taste similar to Yakisoba. It’s perfect for lunch or as a great alternative to a fast-food dinner.