Today’s miso soup is made with broccoli, onion, and eggs. We can use the whole broccoli including the stems, and onion slices add the sweetness to the broth. This is a perfect soup for breakfast or lunch.
Beef Shogayaki (Ginger Beef, 牛肉の生姜焼き) is braised thin beef in a ginger and soy sauce. The ginger-flavored sauce has just the right amount of spiciness balanced with saltiness and sweetness from soy sauce and Mirin. It is a version of Pork Shogayaki, ginger pork, and it may not be as well-known and popular as the pork dish, but it tastes great nonetheless.
Happosai (八宝菜) is another Japanese Chinese dish similar to Yasaiitame stir-fry vegetables. Various vegetables, seafood, and pork are braised in a gooey savory sauce. It is a wonderful entree for dinner or a hearty lunch over rice.
You want to make Karaage Chicken at home but don’t want to deal with deep-frying oil? Can’t agree more. Here is a way to make fried chicken with a small amount of oil. A refreshingly tart lemon and leek sauce complements the crispy chicken very well. The dish is of course great when it’s hot, but it can also stand up well when it’s packed for a Bento lunch. You may want to make extra because it’s so good that they fly off the shelves!
Crispy Chicken with Lemon Leek Sauce
Ingredients
Lemon Leek Sauce
- 1/2 Naganegi (Japanese long white onion or leek)
- 1 lemon
- 2 Tbsp sesame oil
- 1/2 tsp salt
Instructions
- Make Lemon Leek Sauce. Chop long white onion very finely, and mix with the rest of the sauce ingredients. Let sit for 30 minutes, or make it ahead the night before.
- Poke chicken all over with a fork. Salt and sprinkle with Sake. Let sit for 5-10 minutes.
- Remove moisture from chicken with a paper towel. Dust with flour or potato starch. Heat oil in a frying pan at medium heat. Fry chicken for 5 minutes until golden brown, turn over, cover, and cook another 5 minutes. When meat is cooked through, remove from pan. Let sit for a couple of minutes.
- Cut chicken into bite-size pieces and plate. Top with the sauce.
Video
Today’s miso soup is made with baby bok choy and pork. There is a little twist using a vegetable from traditional Chinese cuisine. Add some Ra-Yu red chili oil in the end for some spiciness, and hopefully you will enjoy the combination.
Tofu and Egg Donburi is similar to Oyakodon, but instead of chicken, tofu is used. Tofu does not have too much flavor by itself, but when it’s cooked in seasoned broth with sliced onion, it soaks up sweet and savory flavor, which makes it a wonderful topping over rice. The kind of tofu to use can be soft or hard, and the eggs can be cooked to your liking. It takes no time to make this simple, healthy, and delicious rice bowl for lunch.
Today’s miso soup is made with corn and green onions. Fresh sweet corn is used often in soup, and it tastes wonderful in miso soup, too. Canned or frozen corn can be used when the corn is not in season, but freshly cut corn off the cob has great texture and sweetness. You only need the corn, dashi, and miso, but add some green onions for added flavor and color.
Matcha Chiffon Cake is soft sponge cake flavored with Matcha green tea powder. This light and fluffy and not overly sweet cake is great by itself, but it also goes very well with sweet whipped cream and berries, like we made here. Matcha Chiffon Cake is perfect for afternoon tea time, and it is also a very nice light dessert after a full dinner.
Today’s miso soup is made with Naganegi – white long onion – and Aburaage – fried thin Tofu. White long onion can be cooked for a short time or longer depending on what kind of texture you like, crisp or soft. Fried Tofu deepens the flavor of the soup from its oil, and it’s delicious!
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!