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- How to make Japanese simmered taro (satoimo no nikorogashi recipe)
- Konnyaku kinpira recipe (Japanese yam cake and shoyu)
- Kinpira Gobo Recipe #2 – Sweet Salty Japanese burdock
- How to make shiitake dashi (Japanese shiitake mushroom soup stock recipe)
- How to make hakusai no sokuseki-zuke (Japanese pickled cabbage)
- Ekiben 駅弁 – A brief introduction to train station bento in Japan
- How to make chicken tsukune (Japanese meatball recipe)
- How to make nikujaga (Japanese simmered meat and potatoes)
- How to make saba shioyaki (Japanese salt broiled mackerel recipe)
- Black Cod Kasuzuke Recipe (cod marinated in sake lees)
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Category Archives: nabemono
How to make chicken tsukune (Japanese meatball recipe)
Tsukune is so awesome and simple to make. Everybody loves these things. Tsukune is, simply enough, a Japanese-style chicken meatball usually served in izakaya and yakitori restaurants. I’ve seen them (and eaten them) made in so many different ways that … Continue reading
Posted in bento staples, nabemono, traditional Japanese food
Tagged bento, chicken meatballs, izakaya, Japanese, nabemono, tsukune, turkey, yakitori
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Asagohan nabemono (Japanese style breakfast hotpot)
Sometimes I make a nabemono, or Japanese-style hotpot, for breakfast. This is a simple, rustic nabemono that I made to use up some old cabbage and burdock root (gobo).
Posted in dashi, food porn, nabemono, traditional Japanese food
Tagged asagohan, dashi, food porn, gobo, hotpot, Japanese breakfast, nabemono, traditional Japanese food
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How to make sukiyaki
Sukiyaki is one of those dishes that I could eat every single day for the rest of my life and not really ever grow tired of it. Sweet and salty thin-sliced beef, pungent shingiku and negi, flavorful shitake, and flavor … Continue reading
Posted in nabemono, traditional Japanese food
Tagged beef, family style, hot pot, Kansai-style, Kanto-style, nabemono, suki-yaki, sukiyaki, tofu, traditional Japanese food, warishita
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