Jyoya Nabe (常夜鍋) is a simple Japanese hot pot dish featuring tender spinach and paper-thin sliced pork in a clear Kombu sea kelp broth. While the broth itself is unseasoned, you dip the cooked ingredients in ponzu sauce for flavor. The name “Jyoya” means “every night,” suggesting this dish is good enough to eat for dinner every day. In fact, during the cold season, many Japanese households enjoy versions of this type of hot pot frequently, even if they don’t call it Jyoya Nabe.
Today’s miso soup features pork and white button mushrooms. Use ordinary white mushrooms that can be found at any local store. While they don’t…
The Katsu Sando (カツサンド) is a popular Japanese sandwich made with tonkatsu (breaded and deep-fried pork) placed between slices of shokupan (Japanese toast bread).…
Broccoli with Silky Pork Sauce consists of cooked broccoli florets topped with a silky sauce containing ground pork. The thick, silky sauce is called…
Mabo Harusame is a Japanese home-style dish inspired by the Chinese Mapo Tofu. Cooked harusame, clear glass noodles, are served in a mildly spicy…
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…
Black Tea Pork is pork tenderloin cooked in black tea and then marinated in Japanese seasonings. One of the polyphenols in black tea, tannin,…
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…