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Recipe : Karaage (Japanese Fried Chicken)
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.
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Recipe : Salmon Onigiri
Salmon onigiri is a classic rice ball that can always be found in Japanese convenience stores and supermarkets. It is very simple to make. Grilled salmon is cut into bite-size pieces and wrapped with warm rice. The secret to the delicious taste is to use just the right amount of salt and fresh nori seaweed. I also introduce rice balls made with finely crushed salmon for children.
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Recipe : Ehomaki with Meat (BBQ Sushi Roll)
There are various types of sushi rolls in Japan, from thin to thick. Among them, thick rolls filled with a variety of ingredients are called “ehomaki,” and are usually eaten on Setsubun in February. Instead of using raw fish, we’ll use Wagyu Japanese beef seasoned with Yakiniku sauce (Japanese BBQ sauce). And we will make two types sushi roll; one with nori seaweed and the other with thin egg omelette sheet.
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Recipe : Tuna Mayo Onigiri
Onigiri is a Japanese rice balls with various fillings inside. There are a variety of ingredients such as pickled plums and bonito-flavored bonito, but the tuna mayo flavor is especially popular among both children and adults. You can easily buy it at convenience stores or supermarkets, but if you have canned tuna and mayonnaise, you can easily make it at home with a difference!
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Recipe : Tuna Sandwich
Like my family, many Japanese households keep canned tuna on hand. Perhaps because of this, people often eat tuna salad with mayonnaise. So this time, I made a simple & healthy tuna salad with homemade tuna (canned style) and Japanese mayonnaise, and made a tuna sandwich between two pieces of Japanese bread. Please try it and taste it!
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Recipe : Okonomiyaki Sauce + Osaka-style Okonomiyaki
Okonomiyaki is a Japanese-style savory pancake cooked on a large hotplate. Okonomi means “As-you-like-it” and recipes differ depending on the region; traditionally Osaka and Hiroshima. In this recipe video, I will show you how to make Osaka-style Okonomiyaki recipe and its sauce which is the key ingredients of this Japanese-style savory pancake.
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Recipe : Yakitori
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.
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Recipe : Yakisoba
Yakisoba (焼きそば) is a typical Japanese noodle dish widely enjoyed by people. As evidence of this, yakisoba can be purchased year-round in the prepared food sections of supermarkets and convenience stores. Especially in summer, when festivals are held all over the country, yakisoba stalls are set up along with various street foods, and you can taste freshly made yakisoba. In this issue, I will introduce a quick and easy yakisoba recipe.
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Recipe : Amazake
Amazake (甘酒) comes in two types: one made from sake lees, as the name sake implies, and the other made from rice malt. The amazake introduced here is the latter type, based on rice malt. This type of amazake also has a medicinal role and is recommended when you feel tired or want to prevent colds. Amazake also contains dietary fiber and oligosaccharides, which help regulate the intestinal environment.
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Recipe : Plum Syrup & Juice
This is the time of year when plums are available in large quantities, so why not prepare plum syrup for the coming summer heat?
The general practice is to take the heck out of each plum that is still green, but if you want to take it a little easier and quicker, we recommend making it from frozen yellowed plums. The finished ume syrup can be mixed with water or soda water to make ume juice, with soy milk or black tea, or with honey or vinegar to make ume dressing.
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