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Yuko

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Curry Udon Recipe (with leftover Japanese curry)

Curry Udon Recipe

Curry udon is one of the most popular ways to use up leftover Japanese curry sauce.  It is certainly my favorite, and I look forward to eating curry udon every time I make Curry and Rice. It is almost like the joy of eating a turkey sandwich on the day after Thanksgiving here in America.  Some things just taste better the next day!

Japanese curry sauce

You may find it interesting to know that we use Dashi (fish broth) to thin the leftover curry sauce which is almost like thick gravy and usually with meat.  The meaty and lumpy sauce that resembles the western style stew is mixed with some delicate dashi broth.  Really?  Yes, and believe me, it works.  Since the sauce is watered down a bit with dashi broth, we usually add some sort of starch (using corn starch here) to thicken, and a bit of soy sauce can be added for flavor.

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Hamburger Steak with Daikon Oroshi Recipe

Hamburger Steak with Daikon Oroshi

Japanese Hamburger Steak (aka Hamburg or Hambagu) is one of the most popular western style foods in Japan.   People of all ages just love the juicy steak made of ground beef (and/or pork) mixed with onion, egg, and bread (or panko.)  It’s like a gigantic meatball or individually served meatloaf.  While the most typical sauce is somewhat like gravy mixed with tomato ketchup, there are also many popular variations such as teriyaki-glazed.

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Asparagus Ohitashi Recipe

Asparagus Ohitashi Recipe

Making ohitashi is a great way to eat spring vegetables.  Although spinach is the most popular, you can make ohitashi with any sort of vegetables.  Ohitashi literally means “soaked” in dashi-based sauce, and all you need to do is to soak the veggies (usually steamed or boiled) in that sauce.

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