This is a super easy one-dish-meal done within 15 minutes. Eggplant and ground chicken are cooked in sweet and salty sauce, and then poured over cooked Udon noodles. You can use frozen or dried Udon, whichever you have. Don’t have ground chicken? No problem. Use beef or pork, or even Tofu. It’s easy to multiply this recipe for the whole family. Try this one for a busy night dinner!
Tamagoyaki is a popular Japanese rolled omelette that is commonly eaten for breakfast or packed in bento lunch. You can make a plain Tamagoyaki…
Crab and Cucumber Sunomono is a salad with fake crab meat and sliced cucumber marinated in a rice vinegar sauce. This salad is so…
Stir-fry meat and vegetable is the best way to use up leftover ingredients from the fridge. It doesn’t need exact measurements of ingredients and…
Today’s miso soup is made with cabbage and egg. Ingredients here are something you may already have in your fridge. This mildly flavored miso…
Karaage Chicken Wings are deep-fried wings that are seasoned with soy sauce and garlic very similar to Chicken Karaage. This crisp outside and juicy…
Pork Belly Kakuni with Daikon (大根と豚の角煮) is pork belly cooked until tender and simmered with daikon and boiled eggs in soy sauce based sweet…
Salmon Flakes is one of my favorite dishes I frequently make from Japanese Cooking 101. Here I made Salmon Onigiri, Steamed Rice mixed in…
Today’s miso soup is made with chicken and Renkon lotus root. By slicing Renkon very thinly, the cooking time for the recipe is shortened…