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.
Low-Carb Okonomiyaki is a creative twist on traditional Japanese cabbage pancakes, using rice paper instead of flour to create a lighter, low-carbohydrate version. By…
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Rolled Daikon and Salmon is a vinegar-marinated salad dish and a nice modern addition to Osechi New Year’s cuisine. Smoked salmon and thin daikon…
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Miso Mayo Dip is an easy and delicious dipping sauce you can make in just a few minutes with only 5 basic ingredients! You…
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…
Roasted Kabocha with Soy Maple Butter is an easy and delicious way to eat Kabocha squash, also known as Japanese pumpkin. Kabocha is cut…