Japanese Recipes

Sukiyaki

sukiyaki

Traditionally, sukiyaki is a hot pot dish. Each diner is given a bowl of raw egg; beef, tofu and vegetables are slow cooked in simmering sauce in a hot pot at the center of the table; then each diner picks from the hot pot and dips his food in beaten raw egg before eating.The last time I had good sukiyaki was at … [Read more...]

Bacon and egg mazemen

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While most of us ramen lovers know the Japanese classic as a noodle soup, it turns out that there is such a thing as "dry ramen". Abura soba, or "oil noodles" consists of ramen and the traditional toppings but, instead of soup, they are served with a soy-flavored oil. And then there's hiyashi-chÅ«ka which is served cold and … [Read more...]

How to cook miso ramen with mushroom balls (meatless)

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It's meatless but not exactly vegetarian because dashi, the base for miso soup, is a stock cooked by simmering bonito flakes and kombu. Bonito flakes, or katsuobushi in Japanese, are shaved skipjack tuna that had been dried, fermented and smoked.To make this dish, I first cooked the mushroom balls and vegetables in … [Read more...]

How to cook: Omurice (omelet rice)

korean-rice-omelet

In the Apicius Culinary School cook-off, one of the entries consisted of pan grilled chicken and rice wrapped in egg. I loved the presentation but I thought that the rice omelet didn't really go well with the rest of the dish. When reader Nina commented that egg-wrapped rice is common in Brunei, I started searching for the … [Read more...]

How to cook: Oyakodon (chicken and egg donburi)

oyakodon4

First of all, chicken and egg donburi is not the direct translation of oyakodon. According to Nami, "The literal translation of Oyakodon means 'parent-and-child rice bowl.' The typical ingredients include chicken (as in parent), egg (as in child), and onions. The ingredients are simmered together in a sauce then served on … [Read more...]

How to cook: Chicken teriyaki

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When you discover what's in a bottle of teriyaki sauce, you will wonder why you have been buying bottles and bottles of the stuff when it's so easy to prepare it at home. Mirin, sake, soy sauce and, optionally, honey. I like to add a bit of ginger but it's not really a must. In fact, the traditional Japanese teriyaki recipe … [Read more...]

How to make: Yaki onigiri (grilled glazed rice ball)

yaki-onigiri

It's so much fun learning something new everyday. Not just new recipes but also about other countries' languages and cultures. For instance, I learned yesterday that in Japanese, "yaki" means grilled and "onigiri" means rice ball. That should help me retain the words in my head. And the next time we go to a Japanese … [Read more...]

How to cook: Tebasaki (Japanese fried chicken wings)

japanese-fried-chicken-wings

Move over, Buffalo chicken wings -- tebasaki is my new favorite fried chicken dish. According to Marc of No Recipes, tebasaki literally translates to "wing tips" and is the term used for both bone-in chicken wings and the fried chicken dish. What makes tebasaki stand out among other fried chicken dishes? The crispiness … [Read more...]

Tips for making a great bowl of ramen at home

ramen

Ramen is a Japanese noodle dish. What exactly goes into a bowl of ramen is something that differs from region to region and from cook to cook so there are endless varieties of ramen. The broth can be brown and transparent (the soy-flavored shoyu ramen), clear and colorless (shio ramen which is seasoned with salt) or light … [Read more...]