Corn Tempura is made from fresh sweet corn kernels mixed with tempura batter and deep-fried. It’s sweet, salty, and makes for a great summer appetizer. This kakiage-style Tempura (small pieces of vegetables in Tempura batter) is easy to make and best eaten hot and fresh. On a hot summer night, you might enjoy Corn Tempura with cold beer or other cold drinks. It’s so delicious that you may find yourself eating it straight from the kitchen, never making it to the dining table. The only thing to remember when making this dish is that corn kernels may pop in the hot oil. To avoid this, prepare the corn accordingly: slash the surface of the kernels with a knife and remove excess moisture before adding flour. Other than that, it’s quite easy and quick to make. Hope you give it a try!”
Spring rolls with rice paper, also known as summer rolls, are a popular appetizer or light meal in Vietnamese cuisine. They use a translucent…
Pork and Cabbage Curry is a simple variation of Curry and Rice using Japanese curry sauce mix. Typical Japanese curry requires some time to…
Today’s miso soup features Shabu Shabu pork and leafy green lettuce. Shabu Shabu pork is paper-thin pork loin (or even pork belly), cooked by…
Chopped salad is a salad where ingredients like vegetables, fruits, meats, and nuts are chopped into cube shapes and tossed with dressing. It became…
This simple Yakisoba noodle dish features a whole head of iceberg lettuce and chicken. Iceberg lettuce is most commonly eaten as salads, but its…
Black Tea Pork is pork tenderloin cooked in black tea and then marinated in Japanese seasonings. One of the polyphenols in black tea, tannin,…
Today’s miso soup features imitation crab. While imitation crab may not sound like a high-quality ingredient, it has a lot of umami flavor that…
Sauce katsu-don is a local delicacy of Fukui Prefecture, consisting of pork loin or fillet coated in panko breadcrumbs, deep-fried to crispy perfection, and…