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Pork Shabu Shabu Salad Recipe

Pork Shabu Shabu Salad is a perfect dish for a hot summer dinner.  It is easy to cook with a minimal amount of cooking time using heat, and you can cook ahead earlier in the day when it’s not so hot.

Shabu Shabu is a Japanese hot pot dish (Nabemono), with paper-thin sliced beef.   It is cooked at the dinner table using a portable gas stove and we eat it as we cook.  For this dish though we used sliced pork, and made it into cold salad.  If you prefer, you may use sliced beef too.  You can also add or replace different vegetables such as Daikon sprouts, lettuce, and cucumber.

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Tofu Hamburger Steak Recipe

Tofu Hamburger Steak

Hamburger Steak is a very popular western style dish in Japan, and it is often made at home or served at many restaurants.  While regular hamburger steak is made from ground pork and beef, Tofu Hamburger Steak is made from a mixture of Tofu and ground meat.  Although Tofu Hamburger Steak has fewer calories and a little softer texture, it tastes meaty enough for meat lovers.

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Hiyashiame Recipe

Hiyashi Ame

Hiyashiame is a sweet ginger drink that is popular mainly in the Kansai (western) area in Japan.  The spicy taste from ginger helps overcome brutal summer heat fatigue.  A common sight during summer is a cold drink machine in the front of a tea shop or candy shop with Hiyashiame.  It is also well known as a summer festival drink sold by street vendors.  For many Japanese, Hiyashiame is a special flavor that is part of summer. If you are tired of sodas and lemonade, try this authentic Japanese summer drink.

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Kakiage Recipe

Kakiage


Kakiage is a kind of Tempura dish with a variety of chopped vegetables and seafood.  This deep-fried round food has a much more casual feeling than Tempura you may know, but it is as delicious as Tempura.

Tempura is one of the most famous Japanese foods outside  Japan.  It is battered and deep fried seafood and vegetables.  Tempura can be as formal as you want it to be at very expensive Tempura specialty restaurants in Japan.  Kakiage,  on the other hand, is made from thinly-cut or chopped vegetables and small pieces of seafood mixed with Tempura batter and deep-fried.  It is a great dish to use up left over vegetables hiding in the corner of the fridge.

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Nikuman Recipe

Nikuman Recipe

Nikuman are Japanese steamed hot buns with ground pork filling.  The white bread part is made from both yeast and baking powder, and it is soft and tender.  The filling is pork with chopped vegetables seasoned with soy sauce and other flavorings such as oyster sauce and ginger.  The name Nikuman comes from the meat (Niku) and the cake (Man from Manjyu).  Even though Manjyu are Japanese sweet cakes, this is a savory Manjyu Japanese people love eating for a snack and light meal.

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Okayu Recipe

Okayu


Okayu is Japanese rice porridge.  It is often eaten when people are not feeling well.  It has a very mild taste and it’s easy to digest, making it a perfect food when you don’t have much of an appetite.  Okayu is also eaten for breakfast sometimes.  For example, some hotel restaurants there serve Okayu in a breakfast buffet.

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