Yakiniku sauce, a dipping sauce for Japanese BBQ, is a soy sauce-based sauce infused with rich flavors of garlic, sesame, and other spices. It serves as a fantastic accompaniment for Teppanyaki meats and vegetables, Yakiniku BBQ, and beyond. It’s almost like a multi-purpose sauce that can elevate many dishes such as stir-fried vegetables, salads, and…
Fried Rice, known as Yakimeshi in Japanese, is such an easy dish to make with ingredients you already have. It’s a typical lunch dish to make at home with leftover rice, meat, and vegetable you have in the fridge. While salt and pepper with a bit of soy sauce are all you need to season…
Bread may not be a traditional Japanese food like rice, but it has been an important part of the Japanese food culture for decades. More people eat bread than rice for breakfast, and there are many bakeries that specialize in Japanese-style fluffy bread or European-style artisan bread everywhere in Japan. Bakeries are usually inside or…
Broccoli and beef stir-fry is a staple Japanese home-cooked dish. Similar to the Chinese classic, broccoli and beef with oyster sauce stir-fry, which is one of the most popular Chinese dishes of all time, our version is less saucy and lightly flavored, making it perfect for everyday dinners or packed Bento lunches. Its taste is…
Chicken Shogayaki (鶏の生姜焼き) or ginger chicken is sautéed chicken and onion in a ginger-soy flavored sauce. Just like Ginger Pork and Ginger Beef, this is a popular meat entree for everyday dinner in Japan. The taste of spicy ginger and lightly sweet savory sauce perfectly complements steamed rice. Along with some miso soup (find your…
Today’s miso soup features Harusame glass noodles. Harusame (春雨) are smooth and glutenous noodles made from potato starch. Harusame is typically sold as hard, dried white sticks, but once cooked, they becomes soft and clear noodles. Harusame literally means “spring rain” in Japanese, which is quite poetic. Harusame is often used in Nabe hot pot…
Mushizushi refers to sushi where Barazushi (mixed sushi with cooked vegetables) is placed in a steamer and served warm. In winter, the steam rising from the steamer placed outside sushi restaurants in Kyoto and elsewhere has been known as a seasonal tradition in the Kansai region (western Japan). By warming it up, the sourness of…
This Onigiri rice ball is made with steamed white rice mixed with scrambled eggs, chopped green onion, and sesame seeds. It is a simple dish you can make anytime, and it’s perfect for breakfast or lunch. Salt is the only seasoning used in this recipe, but you can also add a bit of soy sauce…
If you ever wonder where you can get the kind of salad dressings that are served at every Japanese steakhouse or restaurant, these recipes are perfect for you to try. While there are some bottled Japanese dressings available at grocery stores, they are not exactly the same as restaurant-style dressings. You may be surprised that…
Vegetable Korokke (野菜コロッケ) is a deep-fried dish consisting of mashed potato and vegetables with a crispy outer layer of Panko bread crumbs. While our regular Korokke typically include meat such as ground beef or pork, this version is vegetarian-friendly. By substituting butter in the recipe with vegetable oil, it can also be transformed into a…