Combine the soy sauce, sake, mirin, grated onion, grated apple and grated ginger root in a bowl. Mix thoroughly.
Trim off the fat from the pork loin steak. The thickness of the steak should be about 1.5cm (0.6”). Make numerous cuts along the tough stringy parts between the fat and the lean meat. Be sure to bring the meat to room temperature before cooking. This will help to avoid undercooking the inside.
Lightly season both sides with salt and pepper. Let it sit for 5 to 10 minutes.
Let’s make the shogayaki. Place the pork steak into a plastic bag with all purpose flour. Coating the steak with the flour will help it to keep the juices inside and also make the sauce slightly thicker.
Heat a pan on medium heat and add a generous amount of vegetable oil. Place the pork loin steak onto the heated pan. Make sure to cook the top side first so that you can present a beautifully browned surface. Occasionally swirl the pan to help brown the surface evenly.
When the bottom is golden brown, flip it over. Reduce the heat to low and spoon the hot oil over the steak until the inside is cooked.
Pierce the steak with a bamboo stick. If the juices are clear, it is ready. Turn off the burner and place the steak onto a cooling rack.
Lightly remove the remaining oil in the pan with a paper towel. The sauce serves 2 people so add half of it to the pan. Turn on the burner. This sauce has a relatively strong flavor so dilute it with a small amount of sake or water if you like a milder taste.
Bring the sauce to a boil and place the steak in the pan. Flip it over and coat both sides with the sauce. Be sure not to overcook the pork otherwise it will become tough.
Place the steak onto a plate along with the tomato, cabbage leaves and kaiware radish sprouts. Finally, ladle the remaining sauce over the steak.
The pork is tender and juicy and the slight sweetness of the sauce really brings out the flavor of the dish.
If fresh apples are not available, you can substitute 100 percent apple juice instead.
Let’s season the chicken drumsticks. Make sure to prewash the chicken and remove all the excess moisture. Sprinkle on the salt, pepper and curry powder. Flip the chicken over and then sprinkle on the salt, pepper and curry powder again. Toss to coat evenly.
Let’s grate the onions using a food processor. Cut the onions in half and then into rough pieces. Put the pieces into the bowl and cover with a lid. Pulse several times and then turn on the processor. And now the onion is grated.
Let’s saute the chicken. Add the olive oil to a pot and turn on the burner. Dust the chicken pieces with all-purpose flour, flip them over and dust again. Toss to coat evenly.
Line up the chicken in the heated pot. Lightly brown the surface and flip them over. The curry powder easily burns so keep your eyes on it.
Remove the chicken and set aside.
Add a little more olive oil to the pot and drop in the grated onion. Stir the onion on high heat and reduce the liquid.
Continue scraping the scorched onion off the bottom and sides and brown the onion on high heat for about 30 minutes.
When it comes to the end, reduce the heat to low and carefully caramelize the onion. Add the cumin seeds, grated ginger and garlic. Stir the mixture and allow the aroma to grow stronger.
Add the curry powder and saute for 2 to 3 minutes until aromatic.
Add the diced tomatoes and continue sauteing the mixture.
Add the water and crumble in the chicken bouillon cube.
Add the yogurt and distribute it evenly. Place the chicken into the pot.
Bring it to a boil on high heat and remove the foam. Cover and simmer for 25 to 30 minutes on low heat. This will allow the bone marrow to melt into a savory broth. Occasionally stir the bottom of the pot to keep it from burning.
Add the salt, pepper, curry powder, garam masala spices, and the fruit jam, and distribute evenly.
Cover and simmer for 2 to 3 more minutes. Turn off the burner and now the curry is ready to serve.
Place the steamed rice with mixed grains and seeds onto a plate. Ladle the chicken curry next to the rice. And now, the chicken curry is ready.
Sauteing the onion for 30 minutes is quite a bit of work but your effort will be rewarded by the delicious chicken curry.
Add the powdered spices again in the final stage since they easily lose the aroma when cooked thoroughly.
When rushed, you may use ready to cook fried onion paste to save time.
Remove the firm stringy fibers of the snow peas. You can also use snap peas or string bean pods instead. Add salt to a pot of boiling water to help keep the peas from getting soggy. Boil the snow peas for about 1 minute. Remove and strain the peas with a mesh strainer.
Boil the firm tofu in the same pot. As shown, tear the tofu and submerge it in the boiling water. This parboiling process will reduce the water in the tofu and also help it absorb the flavor.
When the inside becomes hot, remove and strain the tofu with a mesh strainer.
Let's cut the ingredients. Cut the snow peas into 1cm (0.4") pieces using diagonal cuts. Slice the carrot into 4cm (1.6") slices. Then, cut into relatively thick strips.
Rehydrate the dried shiitake mushrooms and squeeze out the excess liquid. Save the shiitake liquid for later use. Remove the stems. And cut the caps into fine strips.
As for the chicken breast, cut into 1cm (0.4") cubes. Cut the white part of the long green onion into thin circular slices.
Let's make the Iri Dofu. Heat the sesame oil in a pan. Add the white part of long green onion. Stir-fry until the onion is slightly browned and it starts to grow more fragrant.
Add the carrot. Then, add the shiitake mushrooms.
When the sesame oil is distributed evenly, add the chicken. Continue to stir-fry.
Now, the chicken is cooked. Remove the excess water from the tofu with a paper towel. Then, add the tofu. Roughly break the tofu into smaller pieces while sauteing.
Lightly season the tofu with salt. If you are a health-conscious person, you can definitely leave it out but a pinch of salt makes a big difference and brings out the savory flavor. Stir-fry on high heat and reduce the liquid.
Add the sugar, salt, soy sauce and shiitake liquid. The savory shiitake broth should be about 2 to 3 tablespoons. If you add too much liquid, you will need to spend more time to reduce it.
Thoroughly stir-fry the ingredients and reduce the excess broth. Then, pour the beaten egg over the mixture.
When the edges begin to firm up, gently distribute the egg. Add the snow peas and quickly mix.
Now, it is ready. Ladle the Iri Dofu into a bowl.
When you use the Iri-Dofu as a bento ingredient, be sure to stir-fry thoroughly to reduce the broth and cook the egg completely.
To rehydrate the dried shiitake mushrooms, soak them in water and store in the fridge overnight. You can also freeze the rehydrated shiitake to keep them on standby.
We are making soft-cooked omurice where the top is covered with the egg instead of being wrapped completely. The combination of the soft-cooked egg and the thoroughly stir-fried rice is very delicious!
Let’s make the omurice sauce. Using a hand blender, make the tomato sauce smooth.
Pour the sauce into a small pot and turn on the burner. Heat the sauce while stirring. Then, add a splash of soy sauce. This will bring out the flavor and give the sauce a touch of Japanese style. This simple sauce goes great with omurice.
Let’s make the chicken rice. Lightly season the chicken pieces with salt and pepper. Then, toss to coat. Heat a pan and add the vegetable oil. Add the coarsely chopped onion and the mixed vegetables. Saute the vegetables for about 1 to 2 minutes.
When the pungent taste of the onion disappears and it starts to grow more fragrant, add the chicken pieces. Continue sauteing.
When the chicken is almost cooked, add the button mushrooms.
When the mushrooms are coated with oil, add the white wine and stir. Then, add the ketchup. Distribute the ketchup and allow the excess water to evaporate. A tip to making this dish delicious is to reduce the moisture of ketchup here.
Add the hot steamed rice. Coat the rice with the sauce but be careful not to crush the grains.
Season with salt and pepper. Stir to combine. Place the chicken rice onto a plate.
Let’s make the soft-cooked omurice. Break up the egg white with chopsticks and then lightly beat the eggs. Avoid over-beating the egg to give it a pleasant texture. Add the milk, salt and pepper.
Heat a pan and add the butter. Melt the butter and distribute it on the pan.
Lightly stir the egg mixture and quickly pour it into the pan.
When the edges begin to firm up, keep moving them to the center of the pan to give the egg an even silky texture. Keep watching the consistency of the egg and remove the pan from the burner to adjust the heat. Cook the egg halfway through and now it is ready.
Gently place the egg onto the chicken rice.
Pour on the tomato sauce. Finally, sprinkle on the chopped parsley leaves.
Bacon, ham or sausage can be also used instead of the chicken pieces.
The tomato sauce is easy to make and it is full of savory tomato flavor.
If you are not sure about the quality of your eggs or want to cook the egg completely, please check out our previous omurice recipe.
Let’s make the batter for okonomiyaki. Combine the cake flour and water in a bowl. Mix it with a balloon whisk until there are no pockets of dry flour. Let the batter sit for ten minutes in order for it to reach the correct consistency.
Meanwhile, remove the core of the cabbage. Take out the center part and then shred the leaves.
Let’s make Hiroshima Okonomiyaki. Preheat the griddle to a high heat. Coat a heated griddle with vegetable oil. Stir the batter and then pour it onto the griddle.
Spread the batter into a round shape using the back of the ladle. Make sure to leave a bit of batter in the bowl for later use.
Sprinkle on the bonito powder. Place the shredded cabbage onto the batter and sprinkle on more bonito powder.
Layer the moyashi bean sprouts on the cabbage. Crumble on the ikaten, deep-fried dried squid coated with batter.
Line up the pork belly slices on top and cook for about 5 minutes. Make sure the okonomiyaki isn’t stuck to the griddle.
Season the pork slices with the salt and the pepper. Stir the remaining batter and pour it onto the okonomiyaki. This will help to combine the vegetables and also prevent the pork from getting tough.
Flip the okonomiyaki with the turners. Gather the scattered vegetables and reshape the okonomiyaki.
Coat the griddle with vegetable oil and add the fresh yakisoba noodles. Sprinkle on the sake, salt and the pepper. Divide the noodles in half and stir-fry the yakisoba.
Add the okonomiyaki sauce, continue to stir-fry, distributing the sauce evenly. Shape the noodles into a circle, and brown the other side.
Lift the okonomiyaki with the turners and place it onto the noodles.
Clean the griddle with a dampened kitchen towel and then recoat it with oil. Add the egg, break the yolk and shape it into a circle.
Quickly place the okonomiyaki onto the fried egg and then flip it over.
Coat the okonomiyaki with a generous amount of okonomiyaki sauce. Sprinkle on the bonito powder and the aonori seaweed. Finally, top with the chopped spring onion leaves and now it is ready to serve.
Preheat the griddle to a high heat to fully cook the inside of the okonomiyaki.
You can also use udon, soba or pasta instead of yakisoba noodles.
We are making hearty Japanese-style Scotch Eggs, in which half boiled eggs are wrapped in ground meat, breaded and deep-fried. The combination of the crispy outside and the gooey inside is so delicious. These are great for Christmas dinner. You should definitely try it out.
Let’s make the half boiled eggs. Reduce the heat to low and carefully place 2 eggs into a pot of boiling water. During the first 2 minutes, gently rotate the eggs to help the yolks to stay in the center. Boil the eggs for a total of five and a half minutes.
Place the eggs into a bowl of ice water. Remove the shells in the water. The eggs are soft and delicate so be careful not to break them.
Look at that! The soft-boiled eggs have a jello-like texture!
Let’s make the scotch eggs. Add the breadcrumbs to the beaten egg and stir to moisten.
For the batter, combine another beaten egg and the flour in a bowl. Stir to mix. Add a small amount of water until the batter has the desired consistency like shown.
Place the mixture of ground beef and pork in a bowl and sprinkle on the salt and the coarsely ground black pepper. Add the Japanese Worcester sauce or regular Worcester sauce and the tomato ketchup.
Combine all the ingredients with your hand. Make sure to thoroughly mix the meat until it becomes kind of gooey.
Add the egg-moistened bread crumbs and the chopped cabbage leaves.
Combine the ingredients again. Take half of the meat in your hand.
Toss it from one hand to the other to remove the air inside. Then, flatten the meat.
Dust the boiled egg with flour and wrap the egg with the meat. The flour between the egg and the meat will help to attach them firmly together. Make the thickness of the meat even and shape the scotch egg into a ball.
Coat the meat with the batter.
Coat it with the bread crumbs. Repeat the procedure and you’ll have 2 large scotch eggs.
Let’s deep-fry the scotch eggs. Heat the oil to 170°C (338°F) in a pot. Adjust the shape and place each scotch egg into the oil.
Don’t touch them until the batter firms up otherwise the outer layer will break apart. Then, with kitchen chopsticks, gently rotate the pieces to brown evenly. Deep-fry for about 5 and a half minutes until golden brown.
Remove and drain the excess oil.
Place the scotch egg onto a plate along with the salad. Enjoy the dish with mustard or you can add your favorite sauce to taste.
Scotch eggs are an English dish and authentic recipes use a hard boiled egg and sausage meat. This version is inspired by a Japanese dish called Menchikatsu, a breaded and deep-fried ground meat.
Thoroughly mixing the meat and removing the air inside will help prevent the meat from cracking while deep-frying.
The meat is well seasoned in this recipe so you should be able to enjoy it with only mustard.
To make the nanban sauce, combine the sugar, soy sauce and the vinegar. Adding the dried red chili pepper will give the sauce a little bit of kick. Make sure to dissolve the sugar thoroughly.
Let’s make the tartar sauce. Add the salt to the chopped onion and rub it in. Rinse the onion and thoroughly squeeze out the excess water using a paper towel. Add it to the mayonnaise in a bowl.
Using an egg slicer, cut half of the boiled egg into fine pieces.
Add the egg to the mayonnaise. Add the chopped pickle to the mixture.
Mix it with a spatula and then pour in the milk. Season with the salt and the pepper. Combine the tartar sauce evenly.
Let’s prepare the chicken breast. Peel the skin off the chicken.
Using kitchen shears will help to remove the skin. Trim off the excess fat. Remove the excess moisture thoroughly with a paper towel.
Slice off the thin part of the chicken. Then, slice the rest of the chicken into 5 pieces, cutting at an angle. Make sure that each piece has about the same thickness.
In a cooking tray, sprinkle the salt and the pepper. Place the chicken pieces into it. Sprinkle on the salt and the pepper again. Pour the sake over the chicken. Flip the pieces over and allow the chicken to absorb the sake.
Place the all-purpose flour and the chicken into a plastic bag. Shake the bag to coat the chicken with the flour evenly.
Dip the chicken into the beaten egg. Coat the pieces with the egg evenly.
Heat the vegetable oil to about 170 °C (340 °F) and gently place the chicken into it. Let the chicken sit until the outside firms up. Then, flip the pieces over.
When the surface becomes golden brown, drain the oil thoroughly and place the pieces into the nanban sauce. Flip the chicken over and coat both sides with the sauce.
Place the chicken onto a plate along with the side vegetables. Spoon a generous amount of the tartar sauce onto the chicken. Then, top with the shredded parsley leaves.
Chicken breasts are often used in this recipe but you can also use chicken thighs.
The deep-fried batter absorbs the nanban sauce, making the dish more delicious.
You can pour the remaining nanban sauce over the side vegetables.
Let’s make the dashi stock. Remove the heads and stomachs of the dried baby sardines. Soak the sardines and the kombu seaweed in water and let it sit in the fridge overnight. Pour the water along with the baby sardines and kombu seaweed into a pot. Gradually heat the dashi stock on medium low heat.
When small bubbles begin to form, remove the kombu seaweed. Simmer the baby sardines on low heat for 5 more minutes. Keep ladling out the foam thoroughly while simmering. This will help remove any unwanted flavor.
Remove the baby sardines. The used kombu and the sardines can be saved and used as the ingredients of kakiage, mixed vegetable tempura.
Turn off the burner and add the bonito flakes. Let it sit for 2 to 3 minutes.
Then, strain the dashi stock using a mesh strainer covered with a paper towel. Lightly squeeze the bonito flakes and now the clear dashi stock for the udon is ready!
Measure the dashi stock. If it is less than 600ml or about two and a half cups, add water to compensate.
Let’s make the broth. Pour 600ml (2.54 cups) of the dashi stock into a pot. Add the salt, soy sauce and mirin. Turn on the burner and mix it evenly. When it begins to boil, turn off the burner. Now, the broth is ready.
Let’s make the kitsune udon. Heat a bowl in a pot of hot water and remove. Place the frozen udon noodles into the boiling water.
When the noodles are completely separated, turn off the burner and quickly place them into a mesh strainer. Remove the excess water thoroughly and place the noodles into the preheated bowl.
Pour a generous amount of the hot udon broth over the noodles.
Top with the sweetened aburaage, thin deep-fried tofu, wakame seaweed and the kamaboko fish cake. Add the chopped spring onion leaves. Finally, sprinkle on the shichimi, seven flavor chili powder to taste.
To make the sweetened aburaage, please check our Inarizushi, fried tofu pouches filled with sushi rice.
You may think that making the dashi stock takes too much time but the homemade dashi is exceptionally delicious.
You can substitute dashi stock powder if the ingredients are not available.
Mash the ripe banana with a balloon whisk. To help prevent it from discoloring, add the lemon juice. Toss to coat evenly.
Beat an egg in a bowl. Add the raw sugar. The raw sugar goes great with this recipe but you can substitute regular white sugar instead. Continue to mix.
Add the vanilla extract. And mix until the sugar dissolves completely.
Combine the unsalted butter and milk in a cup and gradually melt it in hot water.
Add the melted butter to the egg mixture. You can also use vegetable oil instead of the butter. Mix it evenly.
Combine the cake flour, baking powder and salt. Stir to mix. Then, sift the flour into the bowl. You can also use all purpose flour instead of the cake flour.
Distribute the mashed banana into the bowl. And coat the banana with the flour.
Mix the batter with minimal folding actions until all the flour is moistened. Make sure to avoid overmixing otherwise it will have a dense and firm texture.
Line a loaf pan with parchment paper and pour in the batter. Drop the pan on a flat surface several times to remove any air bubbles. Even out the top.
Before making the batter, make sure to preheat the oven to 170°C (340°F). Place the pan into the oven and bake at 170°C (340°F) for about 50 minutes. If the top browns too quickly, cover it with aluminum foil at the final stage to keep it from burning.
Remove the pan and place it onto a cooling rack. Skewer the bread with a bamboo stick and if the stick comes out clean, it is ready. Let it sit until slightly cooled.
Remove the bread from the pan. The outside is crispy and the inside is moist and fluffy. The bread is still warm and looks so delicious!
A tip to making delicious banana bread is to use an aromatic ripe banana.
Walnuts, cinnamon powder or rum can be added to taste.
The sweetness depends on the banana so adjust the amount of sugar to taste.
When storing the bread in the fridge, it is best toasted to enhance the fluffy texture.
Tamagoyaki is a Japanese omelette that makes a great addition to a bento or for a breakfast side dish. The mitsuba parsley is visually appealing. This is an easy and delicious recipe so you should definitely try it out.
Let’s prepare the ingredients. Chop the mitsuba parsley leaves into 1cm or half inch pieces. You can also use spring onion leaves instead of the mitsuba.
Add the sugar, soy sauce, 2 pinches of salt to the dashi stock, and dissolve the sugar thoroughly with a spatula.
Beat the eggs thoroughly. Then, add the combined dashi stock and the mitsuba parsley, and mix evenly.
Let’s make the tamagoyaki. Heat a tamagoyaki pan and coat it with the olive oil thickly using a paper towel. With kitchen chopsticks, drop in a bit of the egg mixture and make sure it sizzles.
Ladle the egg into the pan and quickly distribute it.
When the egg surface almost drys, roll the egg sheet backwards.
Push the egg roll toward the front of the pan and then re-coat the pan with the oil.
Make sure the pan is still hot and ladle the egg mixture into it, distributing the egg again. Lift the egg roll and make sure to spread the egg mixture underneath it.
When the egg almost firms up, roll it backwards again, adding another layer to the tamagoyaki. Push the roll to the front and coat the pan with the oil again.
Repeat the process about 4 times in total, keeping the layers thin. If it’s too thick, the other side will burn before the surface almost drys. If the egg sheet puffs up, poke it with the chopsticks to remove the air, flattening the surface.
Gently press the tamagoyaki against the edge of the pan, adjusting the shape.
Place it onto a cutting board. Cut the tamagoyaki into 6 equal pieces. Hot tamagoyaki can easily break so make sure to cool it before cutting.
Place the tamagoyaki onto a plate. Lightly squeeze the grated daikon radish and place it next to the tamagoyaki. Pour the soy sauce onto the daikon. The grated daikon will add a refreshing taste to the tamagoyaki.
You can also use mentaiko, marinated roe of pollock or aonori seaweed instead of the mitsuba parsley.
You can also make the dish using a regular small pan.
This recipe is easy to make, visually appealing and nutritious so it is perfect for bento, or it is often served as a breakfast side dish.