This is a variation of Tare, a common Japanese sauce combining sweet, salty, and savory tastes. In this case, it is used for Gyudon (Japanese Beef, Onion, and Sweet Soy Rice Bowl), but it can be used for a variety of foods. I used to particularly like Tare on grilled chicken meatballs, and this sauce Read More …
Text to follow This is a Japanese comfort food classic and is relatively quick to make. This version is adapted from Tim Anderson’s Japaneasy, and is sized for two portions. Note that you need to have the Sweet Soy Sauce ready when you start to cook. 10 oz. steak, thinly sliced against the grain 1 Read More …
It is an example of how international and multidirectional food influences are that a Japanese variant of a quintessential western dish (i.e. bread) is now popular in the west. This is one of the many examples of yoshoku (Japanese-style Western food) on my blog. For Americans, the new feature of this bread is that it Read More …
Chicken cream stew is an example of yoshoku, Japanese adaptations of Western food. It is a mild and tasty dish of chicken and vegetables in a milk-based white sauce. (Actually there is no cream in it.) The only uniquely Japanese ingredient is some white miso, which seemed to work behind the scenes to increase the Read More …
There are many different fillings for a musubi (a rice sandwich) in addition to the popular Spam Musubi. Today for lunch, we had a tuna musubi. An important piece of equipment for making musubi is a rice press, which can be bought on Amazon for less than $10. Here is how we made 3 servings: Read More …
Oyakodon is a Japanese comfort food classic, a mild but flavorful mixture of chicken, egg, and onion served on top of a bowl of rice. It makes a good lunch and is quick to prepare if you already have some recently cooked leftover rice to warm up. This is very child-friendly. This version is adapted Read More …
Spam musubi is a rice sandwich (musubi) in which the filling is a piece of fried spam. Spam musubi is very popular in Hawaii. To see what all the fuss is about, we made spam musubi for lunch, and it turned out to be a very easy and tasty dish. We followed the instructions at Read More …
“Yoshuku” is the Japanese word for Japanese adaptations of Western cuisine. This “yoshoku steak” illustrates that meaning since a pan-fried steak with a sauce is a Western idea, but in this case the sauce is made with such Japanese ingredients as soy sauce, mirin, and rice vinegar. This recipe made enough sauce for 2 lbs. Read More …
Gyoza are Japanese pork and cabbage dumplings which are cooked through a combination of pan frying and steaming, very much like Chinese potstickers. This version is an adaptation of a recipe in Japanese Soul Cooking by Tadashi Ono and Harris Salat. Garlic chives are thicker than standard chives and are available at Asian grocery stores, Read More …
Yakisoba is a very popular Japanese noodle dish, which I enjoyed often when I lived in Japan. Confusingly, the noodle used is actually not a soba noodle, but is instead a wheat noodle, and it can be confusing trying to figure out in an Oriental grocery store what noodle is most suitable. This version was Read More …