Porridge, or Okayu (お粥) in Japanese, is rice cooked in broth or liquid until it becomes very soft, resulting in either a thin or thick soup-like consistency. Much like chicken soup in American culture, Okayu is traditionally served in Japan to people who are unwell or have little appetite, as it is a delicate and soothing meal that’s both nourishing and easy to digest.
Chicken Piccata is a dish prepared by seasoning thinly pounded chicken tenders, coating them in flour, and dipping them in beaten eggs before pan-frying.…
Doria is a Japanese casserole dish made with rice, creamy white sauce, and cheese. It’s a popular Western-influenced dish (Yoshoku) often served at Kissaten…
Dashi Curry is a curry made without store-bought curry mix but with dashi stock and curry powder, thickened with starch. It’s a simpler type…
Deep-fried chicken wings are an iconic staple in Japanese cuisine, particularly as a crowd-pleasing appetizer. However, from a health perspective, traditional deep-frying isn’t the…
Skillet Korokke is a delicious and convenient alternative to traditional deep-fried korokke. The mashed potato filling and crispy panko topping come together in an…
When you are craving for Karaage or deep-fried chicken, but you have no time or energy to make it at home, this easy air…
Wasabi Chicken is a sauteed chicken pieces coated with wasabi flavored simple teriyaki sauce. Wasabi paste is well known as a condiment for sushi,…
Chicken Tempura is deep-fried chicken breast pieces coated in Tempura batter. This hearty and delicious chicken is flavored simply with salt, and it’s a…