Tatsutaage is like Karaage, seasoned and deep-fried meat or fish. Just like our Saba Tatsutaage, chicken pieces are marinated in soy sauce, rolled in Katakuriko (potato starch) instead of wheat flour, and deep-fried. Tatsutaage may be a little lighter and crispier than Karaage.
Kabocha Soboroni is a variation of Kabocha no Nimono, cooked pumpkin in seasoned broth. Soboro is ground meat (using chicken in this recipe) cooked with seasonings…
Cucumber with Sesame Seeds is such a simple salad but a great small side dish. It takes literally no time to make it. The only…
Tsukune are Japanese chicken meat balls with a kind of Teriyaki sauce and are popular at Yakitori restaurants. Often times, small Tsukune meat balls…
Shishito are Japanese green colored peppers similar to hot green chili peppers. Shishito are in season in summer, and are a taste of summer in Japan.…
Teppanyaki is grilled meat and vegetables prepared on a flat Teppanyaki iron grill. The meat used in this dish is usually beef although not exclusively, and it…
Mabo Tofu (or Mapo Tofu) is one of the very popular Chinese dishes in Japan. Tofu in a garlicky, spicy meat sauce is vey tasty,…
Tako Sunomono (Octopus Salad) is yet another variation of Sunomono, sliced vegetables soaked in sweet vinegar sauce. While the Sunomono can be as simple…
Buri Nitsuke is yellowtail cooked in a strongly flavored sauce with Sake, Soy Sauce and sugar. It is a very basic Japanese fish dish…