Craving fried chicken? These Karaage Chicken Wings are a Japanese twist on fried chicken that you can easily make at home. Seasoned with soy sauce, garlic, ginger, and a light coating of potato starch, they fry up perfectly golden and crunchy on the outside while staying tender inside. Whether you’ve tried Japanese Chicken Karaage before…
Today’s miso soup is made with kale and egg. Using washed and shredded kale, it takes no time to make this simple miso soup. Sesame oil is optional but highly recommended to add aroma and depth in flavor. Instant dashi packet is used to make the Dashi broth in this recipe, but you can use…
Nikumiso is ground meat cooked with aromatic miso based sauce. While ground pork is more commonly used for this dish, ground beef is just as good. In this recipe, in addition to regular miso paste, gochujang (Korean red chili paste) is added to make it a little bit spicy. The strong flavored meat goes really…
Today’s miso soup is made with bacon, cabbage, and onion. Bacon is commonly used in western style soup such as chowder and minestrone, but it actually goes very well with Japanese miso soup, too! Dashi is almost not needed as the bacon has strong flavor, but we are adding instant dashi powder to the broth…
Tofu Steak (豆腐ステーキ) is pan-fried tofu with a Soy Sauce-based savory sauce. Tofu is mild-flavored bean curd and usually cooked in dishes as one of many side ingredients, but it is the main character of this recipe. Tofu Steak is delicious in a strongly flavored sauce with refreshing spicy grated ginger, and goes very well…
Today’s miso soup is made with Daikon radish, cherry tomatoes, and arugula. Daikon’s crunchy texture, cherry tomato’s sweet and sour flavor, and arugula’s bitterness all come together in a deliciously savory miso soup.
You like Okonomiyaki with pork? Then try this variation with shrimp and cheese. Seafood Umami flavor from shrimp goes very well with the cabbage pancake, and melted cheese gives an interesting taste and texture to the dish. Never tasted Okonomiyaki before? Then you really must try this! I promise it’s delicious!
Today’s miso soup is made with zucchini, shiitake mushrooms, and fried tofu (Aburaage). Sliced zucchini rounds soak up the umami flavor from Dashi, shiitake, and Miso. Fried tofu adds richness to the broth.
Gyoza (餃子) are Chinese dumplings made with meat and vegetables wrapped in round pasta-like flour skins and then pan-fried. Gyoza are originally based on Chinese fried dumplings, but they are now a popular and well-rooted part of Japanese cuisine today. Recently, really authentic Chinese food called “Gachi-Chuka” is becoming very popular in Japan, but Gyoza is the opposite end…