Nikujaga is a simmered, sweet Japanese meat and potato stew. All my Japanese cookbooks proclaim “Men love this dish!”, but it really appeals to anyone who is a meat-and-potatoes lover.
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Eating Japan!
Homemade Japanese Recipes, Traditional To Contemporary
How to make nikujaga (Japanese simmered meat and potatoes)
How to make saba shioyaki (Japanese salt broiled mackerel recipe)
Saba shioyaki time! Okay, so you’ve already learned how to make salmon shioyaki, and you’ve all learned how to clean and cut saba (mackerel), now we can combine those two techniques to make the incredibly easy and delicious dish. saba shioyaki.
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Black Cod Kasuzuke Recipe (cod marinated in sake lees)
Black cod kasuzuke very delicious, very popular in the U.S. and surprisingly easy to prepare. Black cod can be a bit pricey, but I assure you; it’s worth it. I had this dish for the first time at Maneki in Seattle’s International District years ago and I fell in love with it.
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Chicken teriyaki – marinated and sautéed
Ahh, the ubiquitous chicken teriyaki! Sweet, tender sautéed chicken in a light glaze over steamed rice is one of my favorite foods. Unfortunately, here on the West Coast in the U.S., chicken teriyaki restaurants serve something that is typically bad to worse. This recipe is *not* that. The sugar content has been significantly decreased, the chicken is tender and juicy and it’s full of flavor. Chicken teriyaki makes a great bento item as well.
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How to make Onigiri (Japanese rice ball recipe)
Onigiri (or omusubi, depending on where you are from) are Japanese rice balls, typically stuffed with a salty filling and wrapped in nori. They are incredibly popular in Japan, available in convenience stores and from street vendors and containing a wide variety of fillings. Onigiri are eaten as a quick on-the-go meal, as a snack, or in a bento (or, if you are me, anytime). They are quick and easy to make and you can fill them with anything.
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