A lot of people have miso soup every day with meals in Japan. Because of that, there are many variations. Most of the time there are no particular recipes since they just use whatever ingredients are on hand.
I had some leftover aburaage (deep fried tofu) and onions in my fridge, so I made this. If you would like to know how to make miso soup in more detail, please watch our Miso Soup video.
Tebasaki is chicken wings in Japanese. Tebasaki Karaage is a very popular appetizer at restaurants and bars, just like Karaage. Crispy and juicy Tebasaki is best eaten when it is freshly made.
It’s easy to make Tebasaki Karaage at home, but it can be a little tricky to cut the drumettes (the parts that look like little drumsticks) from whole wings. You have to find a joint of the bones and cut through. Cut off the wing tips (the floppy ends) if you want. Seasoning is very similar to our Karaage recipe. Watch our Karaage video if you’d like to know more detailed instructions.
Katsu Curry is Curry and Rice with Tonkatsu (deep fried pork). It is a very popular and staple dish on the menu at curry restaurants in Japan. I don’t know anybody who doesn’t like it. I’d love to eat Katsu Curry as often as I could, but also try very hard not to because it’s such a “hearty” dish. It’s super yummy, but just don’t eat this everyday 🙂
It’s quite simple to make Katsu Curry, but there are 2 recipes you have to prepare; Curry and Rice and Tonkatsu (deep fried pork). Luckily, we have both recipes covered on our site. Just watch our videos, and you’ll have a great meal for yourself and your family and friends.
Just like Chicken Teriyaki, Salmon Teriyaki uses sweet and salty Teriyaki sauce. It doesn’t take any time to make this dish, but it’s still super yummy and healthy! Salmon Teriyaki is the perfect main dish for a busy weekday dinner.
Cucumber and Wakame Seaweed Sunomono is a very refreshing side dish. The combination of cucumber and wakame is one of the most popular types of Sunomono. You too can make this simple and tasty dish at home.
If you have a mandolin or vegetable slicer, it’s a breeze to make this. But even if not, you can still slice cucumbers the old way, with a knife. Just need a little practice!
If you need more detailed instructions, please watch our Sunomono (Cucumber Salad) video.
If you are tired of Katsuobushi (bonito flakes) or Umeboshi (pickled plum) Onigiri rice ball, try this one with a little twist. Beef Shigureni is seasoned strongly with soy sauce, sugar, and ginger, and goes very well with rice, therefore, it is perfect as an Onigiri filling!
Okra is not just for Gumbo! We eat okra in Japan, too. It is actually a very popular vegetable in summer time there. Okra is rich in vitamins and minerals, and so a healthy choice. Here I made it into a very simple and easy salad.
Tuna-jaga is a variation of Nikujaga, but instead of beef and all the usual other vegetables, here it’s just a can of tuna and potatoes in this dish. It is incredibly easy to make but still an excellent side dish for your dinner.
The recipe and photos below show how to make Tuna-jaga. You can also watch our Nikujaga video for more details.
