Deep-Fried Cod is fish coated with flour, egg, and Panko bread crumbs and deep-fried. It’s a very simple dish by itself but extra delicious with homemade tartar sauce. It doesn’t sound very Japanese, but this is another Japanese food which is eaten all the time in Japan.
Teriyaki Tofu Bowl is pan-fried Tofu in Teriyaki sauce over rice. This is such an easy dish to make for busy weekday nights. All the ingredients are found locally in most places even outside Japan, and the steps are also very simple. It’s flavored with sweet and salty Teriyaki sauce that everyone loves, so it will please the pickiest eaters too. Too much work to mix seasonings for Teriyaki sauce? No problem. You can use a prepared bottled sauce to shortcut even further. Teriyaki Tofu Bowl is healthy (vegetarian friendly), yummy, and also easy on the budget. So what are you waiting for? Try this tonight!
Today’s miso soup is made with rolled oats. It tastes like porridge with a Miso flavor. This easy and tasty oatmeal soup is great for anybody but especially for people who want to lose some weight. Oatmeal has a lot of fiber, and spinach is full of nutrition. Miso Soup with Oatmeal could be part of a meal, or it can stand strong by itself. It’s filling and satisfying, and oh so healthy. Hope you like it!
In our mini-series of Japanese Cooking 101 in Kyoto, we are going to different stores from traditional to trendy, and show you a glimpse of the culinary scene of Kyoto in 2023. After we tasted delicious food at stores, we tried to recreate those dishes, not exactly but more in our own way, at home in Kyoto. We hope you enjoy our Japanese Cooking 101 food in a little different setting from our regular videos.
Our final episode is Yakitori Restaurant Yakitori. Yakitori (焼き鳥) is skewered and grilled chicken, as many of you may already know. Sometimes they’re dipped in a Teriyaki-type Yakitori sauce, or simply seasoned with salt at other times. Our original Yakitori recipe calls for chicken thighs because we think it’s the most flavorful part of the chicken for normal Yakitori. But there are also many different chicken parts that are used at Yakitori speciality restaurants in Japan. A few of the most popular parts are chicken skins, hearts, gizzards, and cartilage. Well, that may be beyond what many of us want to deal with at Yakitori shops. But if you are being adventurous, please go ahead and try something new. They are really good, with interesting textures, and that’s why people in Japan love those parts in Yakitori too.
Pan Fried Onion with Butter and Soy Sauce is a simple and delicious side dish you can make with a few ingredients. Onion, preferably a sweet onion, is sliced into medallions, pan fried with olive oil, and seasoned with butter and soy sauce.
Today’s miso soup is made with pan fried eggplant and green onions. Japanese eggplant is cut into thick sticks and pan fried with oil before added to the broth. Softly cooked eggplant soaks up savory dashi and miso flavor.
Instant dashi packet is used in this recipe, but you can certainly use any types of dashi. Please check Back to Basics: How to Make Dashi to learn more about different types of dashi.
In our mini-series of Japanese Cooking 101 in Kyoto, we are going to different stores from traditional to trendy, and show you a glimpse of the culinary scene of Kyoto in 2023. After we tasted delicious food at stores, we tried to recreate those dishes, not exactly but more in our own way, at home in Kyoto. We hope you enjoy our Japanese Cooking 101 food in a little different setting from our regular videos.
This episode is Salmon Sushi. Raw salmon has become more popular than ever today in Japan. But Salmon was not supposed to be eaten raw there only a couple of decades ago because of concerns over parasites. As technology has moved forward and appropriate kinds of imported salmon are now available, raw salmon has become a popular ingredient in the Sushi industry, especially at revolving Sushi shops. Now salmon Sushi is everyone’s favorite, and ours!
Tomorokoshi Gohan or Corn Rice is seasoned rice with corn kernels. Corn’s sweetness goes well with slightly salty steamed rice. It’s best using fresh corn, so this is the dish to make when corn is in season. Tomorokoshi Gohan is great as is for Bento but also good for Onigiri. Make extra for dinner, and use the leftover for next day’s lunch. Tomorokoshi Gohan tastes so fresh and delicious, and it’s super easy to make. Try it this summer!
Today’s miso soup is made with store-bought frozen Gyoza and fresh lettuce. It is seriously easy to make, and you don’t even need to cut anything at all. Choose frozen Gyoza dumplings of your choice, chicken, pork, or vegetable, from super markets, throw them in the soup along with lettuce leaves, and done! No compromise on the taste either. Add chili oil in the end if you like it a little spicy. Hope you like it!
In our mini-series of Japanese Cooking 101 in Kyoto, we are going to different stores from traditional to trendy, and show you a glimpse of the culinary scene of Kyoto in 2023. After we tasted delicious food at stores, we tried to recreate those dishes, not exactly but more in our own way, at home in Kyoto. We hope you enjoy our Japanese Cooking 101 food in a little different setting from our regular videos.
This episode is Butter Chicken. While dark brown stew-like Japanese curry is the curry we love, mildly spiced and designed for eating with Japanese Steamed Rice, Butter Chicken is a more spicy Indian curry. As spiced curry has become more well known and accepted in Japan, there are many spiced curry specialty restaurants that have opened up to serve Butter Chicken. As well as the popularity of spiced curry restaurants, one of the reasons Butter Chicken became so popular was boil-in-the-pouch Butter Chicken from a large household goods store chain called Muji. Their version got really good reviews on the internet and made the mainstream public know its name. That pushed Butter Chicken to be one of the favorite curry dishes on the list.