Egg sandwiches are an essential sandwich menu item in coffee shops. It is made with thinly sliced bread and an egg dish seasoned with mayonnaise. There are several varieties available, but this tutorial will introduce two types of tamago sandwiches: Japanese omelette-style and tamago salad-style.
Spaghetti Napolitan/Neapolitan is one of the most representative Yoshoku (Western influenced Japanese food). Interestingly, the name was inspired by the fact that in the 1920s, a cook from France was invited to Yokohama and served tomato seasoned spaghetti Neapolitan style, and after the war, American soldiers in the Occupation Forces in Yokohama were eating spaghetti with tomato ketchup.
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.
Ume onigiri (梅おにぎり) is a classic. It may not be an exaggeration to say that it is the original rice ball. Ume rice balls are made with white rice and pickled plums, which also sterilize the rice, and are synonymous with simplicity in Japan.
Onigiri is a rice ball with various fillings. This time, I’ll show you one of my family’s favorite and the most EASY, SIMPLE & DELICIOUS onigiri. 🍙 Don’t forget to read YUCa’s Tips to master the basics to make Japanese rice balls.
In this recipe video, I will introduce how to make Goma-shio Onigiri (Black sesame seeds and salt rice balls). Onigiri is a rice ball with various fillings and toppings. This recipe calls for commercial sesame salt, but you can substitute homemade sesame salt by mixing black sesame seeds and salt.
Dorayaki (どら焼き) is a Japanese sweet consisting of a moist pancake batter with red bean paste sandwiched in between. The key to the moist dough, one of the characteristics of Dorayaki, is the starch syrup. While the standard size is a palm-sized dorayaki, I will introduce mini-sized dorayaki that can be eaten in bite-size portions.
Sakura Mochi (桜餅) is a Japanese confectionery associated with cherry blossoms and is made by wrapping rice cake sweets in cherry leaves. This wagashi is made with a special flour called domyoji flour and steamed to give it a unique texture.
There are two types of what are called “sakura mochi,” one invented in the Kanto region and spread mainly in eastern Japan, and the other invented in the Kansai region and spread throughout Japan.
Although it is a confectionary eaten year-round, today it has become one of the essential sweets for the Dolls’ Festival, partly because it is colored pink to resemble cherry blossoms with food red, as the name implies.
Dango (団子) is a Japanese dumpling made from rice flour mixed with uruchi rice flour and glutinous rice flour. Dango is usually finished round shaped, three to five dango are often served on a skewer (skewered dango pieces called kushi-dango (串団子).
In this recipe, I make three kinds dango; Mitarashi dango, Yomogi dango and An-dango. Mitarashi dango are coated with a sauce made with soy sauce, sugar and potato starch. Yomogi dango are made of aromatic herb yomogi mixed in the dough and has beautiful green color. An-dango are made of plain dango with red bean paste on top.
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In this recipe video, I will show you how to make Japanese-style Mayonnaise Dip. To add a Japanese twist, I use wasabi and shichimi (seven peppers). In addition, rock salt and sea salt are used as secret seasonings. Please check the proper use of those salts. Don’t forget to check out my three recommended tips. Enjoy this recipe video and give it a try!
