Chikuzen-ni (筑前煮) is a traditional Japanese simmered dish that originated in Fukuoka Prefecture, formerly known as Chikuzen Province. Chikuzen-ni is made by simmering chicken and root vegetables—mainly burdock root, lotus root, carrot, shiitake mushrooms, and konnyaku—in a sweet and savory broth seasoned with soy sauce, mirin, sake, and sugar. The dish is known for its well-absorbed flavor and gentle, comforting taste that pairs perfectly with rice.
Nikujaga is known as an important Japanese home meal. “Niku” means meat (and it’s usually Japanese beef for this dish) and “Jaga(-imo)” means potato. Other than Japanese beef and potato, there are carrot and onion. As for color and texture, you can add green beans and Shirataki to add volume. It’s a bit funny but it is said that if young women she can cook this dish very well, she is ready for getting married. What an interesting and important dish!
Tonkatsu (とんかつ) is a popular Japanese dish consisting of a breaded and deep-fried pork cutlet. The pork is typically coated in flour, egg, and panko (Japanese breadcrumbs) before being fried until golden and crispy. Tonkatsu is often served with shredded cabbage, rice, miso soup, and a special tangy-sweet sauce known as tonkatsu sauce. Variations of tonkatsu can include different cuts of pork, such as fillet (hire) or loin (rosu), and the dish may also be served as a sandwich (katsu-sando) or over rice in a bowl (katsudon). It’s a beloved comfort food in Japan, known for its satisfying crunch and hearty flavor.
Japanese karaage is simply deep-fried chicken seasoned with mostly soy sauce, sake, ginger and garlic. In Japan, karaage is loved by men and women of all ages, so much so that there are bento boxes that contain only karaage on a bed of white rice. It is also readily available at convenience stores, so it is common to see students and businessmen eating it for a quick pick-me-up. The key to its deliciousness is that it is crispy on the outside and juicy and juicy on the inside.
Yakitori (焼き鳥) is a dish often served with sake and consists of various chicken parts skewered and grilled on a special grill. It is usually served with salt, pepper, or a special soy sauce-based sauce. In this video, we will show you how to make a “yakitori kit” developed by an upscale yakitori restaurant in Japan, and how to eat different parts of the yakitori.
Pork is often used for dumplings, but let’s get creative with chicken for these dumplings! This recipe calls for gluten-free dumpling skins, but of course you can use regular dumpling skins as well. These dumplings with chicken and cheese make them easy for children to eat.
Hamburg steak is popular with both children and adults. Demi-glace sauce is commonly used, but we would like to introduce a Japanese-style hamburger steak. Toppings include shiso leaves, grated daikon (Japanese radish), green onion, and finally ponzu (Japanese citrus juice). Please try the sour and delicious taste of ponzu.
When you want a quick, tasty, and hearty meat dish, I recommend this Miso Mayo Chicken. It’s time to let the miso that’s been sitting in the fridge come to life. It is really easy to make! All you have to do is mix miso with mayonnaise, let the chicken soak up the flavor, and cook it in a frying pan.
In this recipe video, I will show you how to make Chicken Shiso Gyoza. This is also gluten-free dumpling recipe.
Teriyaki dish (including teriyaki sauce) is one of the most common Japanese foods overseas. Teriyaki sauce is easy to make so you can easily cook some Teriyaki dishes as main dish. The magic number to make teriyaki sauce is 1:1:1:1. You can just combine 4 of Japanese main seasonings; Soy sauce, Mirin, Sake and Sugar. Since Teriyaki sauce has a bit plain flavor, I recommend to sprinkle the “Shichimi” (Seven herbs and spices) on top as a final touch. Please try it out!
