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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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How to make nikujaga (Japanese simmered meat and potatoes)
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.
Posted in bento staples, dashi
Tagged bento, Japanese food, niku, nikujaga, recipe, Western style
10 Comments
How to make homemade nukazuke
First of all, what is nukazuke? Nukazuke (lit. rice bran pickle) is a pickle (tsukemono) made from burying vegetables in a salted pickling bed (nukadoko) of primarily toasted rice bran flavored with kombu, soybeans, chili peppers, ginger and any number … Continue reading
Posted in traditional Japanese food, tsukemono
Tagged homemade Japanese, Japanese food, Japanese pickle, nuka, nuka-zuke, nukadoko, nukazuke, recipe, rice bran, traditional, tsukemono
11 Comments
