Yudofu (Yu Tofu) is Tofu cooked in hot water (Yu) in a pot. It is a very simple Nabe hot pot dish. Usually the hot water is not actually just water but Kombu (dried kelp) broth to give the dish more flavor. It is typically served with tangy Ponzu sauce for dipping. You can use Mentsuyu instead for dipping sauce if you don’t like Ponzu.
Kaki Fry is breaded with Panko bread crumbs and deep-fried oysters, often eaten with Tonkatsu Sauce, lemon juice, and tartar sauce (or other toppings). …
Typical Japanese mornings start with Steamed Rice and Miso Soup. You can add some protein and vegetable dishes to that to complete the meal. …
Tekka Don is a rice bowl with marinated tuna Sashimi on top. It is an extremely easy dish to make if you have good…
Dashimaki Tamago is rolled pan fried eggs just like Tamagoyaki (rolled omelette). The cooking and rolling technique to make Dashimaki is exactly the same…
Ochazuke is usually rice in green tea with some salty toppings or pickled vegetables. It is very simple food that involves hardly any cooking. …
Namasu is a kind of Sunomono that is often a part of Osechi Ryouri (Japanese New Year cuisine). There are a lot of kinds…
Chikuzenni (筑前煮) is a mix of vegetables such as Renkon (lotus root) and carrots, Konnyaku and chicken boiled in strongly flavored broth with soy…
Ichiban Dashi (一番だし) is a Dashi broth using a combination of Kombu (Dried Kelp) and Katsuo (Dried Bonito Flakes). You can use either one…