Pork Shigureni may not be as popular as beef, but it is as tasty as Beef Shigureni, I think. The way you cut the meat changes the texture as well. Although you can use thinly sliced meat if you want, here I cut pork into thin strips. It is chunkier and gives a more substantial feel to the meat.
I always thought “proper” Nikujaga is made with beef but never with pork. That’s how my mom always made it, so I made it…
Celery is not really an ingredient for Japanese cuisine. It has a strong flavor and may not be able to be used in all…
Korokke, deep fried mashed vegetables with meat, is one of everyone’s favorite dish in Japan. My family loves it, too. Korokke is usually made…
Hiyayakko (冷奴) is a cold tofu salad with some toppings and soy sauce or ponzu. It is fresh and cold, and perfect for hot…
Summer is a great time to eat fresh corn. Sweet and crispy. Here I made a very simple and easy fresh corn salad with…
Soba noodles are a very popular lunch food in Japan. They are usually served chilled with a dipping sauce (Zaru Soba) or hot with…
Kinshi Tamago (錦糸卵) is shredded egg crepes. The thin egg threads are used for toppings and garnish for many dishes such as noodles and…
Donburi is rice with some topping in a bowl. Typical toppings are chicken and egg (Oyakodon), Tempura (Tendon), or beef (Gyudon). It’s a complete…