Stir-fry meat and vegetable is the best way to use up leftover ingredients from the fridge. It doesn’t need exact measurements of ingredients and seasonings. Add whatever on hand and stir-fry together, and that will always work. For example, if you don’t have Asparagus, use broccoli or brown onion. One of the seasonings used for the dish was oyster sauce. It has touch of sweetness already, but you could add some honey or sugar if you like. Mix and match, and enjoy!
Today’s miso soup is made with cabbage and egg. Ingredients here are something you may already have in your fridge. This mildly flavored miso…
Karaage Chicken Wings are deep-fried wings that are seasoned with soy sauce and garlic very similar to Chicken Karaage. This crisp outside and juicy…
Pork Belly Kakuni with Daikon (大根と豚の角煮) is pork belly cooked until tender and simmered with daikon and boiled eggs in soy sauce based sweet…
Salmon Flakes is one of my favorite dishes I frequently make from Japanese Cooking 101. Here I made Salmon Onigiri, Steamed Rice mixed in…
Today’s miso soup is made with chicken and Renkon lotus root. By slicing Renkon very thinly, the cooking time for the recipe is shortened…
Shrimp Avocado Asparagus Salad is all the ingredients mixed with Wasabi Mayo dressing. This Japanese deli style salad is good as a side dish…
Nikumiso is ground meat cooked with aromatic miso based sauce. While ground pork is more commonly used for this dish, ground beef is just…
Mame Gohan is Steamed Rice with green peas mixed in. It is a classic spring-time rice dish when green peas are in season. In many…