Nikujaga (肉じゃが) is a Japanese dish of stewed beef and potatoes in a savory sauce. The name comes from the Japanese words for meat (niku) and potatoes (jagaimo). It is one of the most beloved home-cooked dishes in modern Japanese cuisine.
Gyoza is Chinese dumplings that ground pork and vegetables wrapped in round (pasta like) flour skins and pan-fried. Isn’t Gyoza Chinese food then? What…
Oyako Donburi (親子丼ぶり)or Oyakodon (親子丼) in short is chicken and egg cooked in sweet and salty broth over steamed rice in a bowl. Chicken…
Somen are Japanese dried vermicelli noodles that are usually eaten cold during summer. Japanese summer is so hot and humid that you often loose…
Mentsuyu (noodle sauce) is a very versatile sauce that gives many dishes a great Japanese flavor. This is perfect for dipping cold Soba or…
Green Beans with sesame sauce (ingen no goma-ae, 胡麻和え) make a very nice small dish when you need a little something more for dinner. …
Rice balls don’t really need a recipe to make. Anybody, including someone who has never cooked before, can start making it right away if…
Japanese Hamburger Steak, called Hambāgu (ハンバーグ), is not exactly traditional Japanese food but rather a Western-style dish, similar to Tonkatsu. It is an extremely popular home-cooked…
You might not have had Miso marinaded Salmon before. Yes, we use Miso paste for something other than Miso soup. Ordinary Japanese restaurants in…