My Homemade Teriyaki Chicken is a delicious and versatile dish that brings the flavors of Japan to your kitchen. The key to its appeal lies in the sweet and savory teriyaki sauce, a combination of soy sauce, sugar, and mirin, enhanced with garlic and ginger for extra...
Japanese donburi (丼ぶり) is a rice bowl dish topped with meat, seafood, or vegetables, often simmered in a flavorful sauce. The term don (丼) refers to rice served with toppings, symbolizing a complete meal in a deep bowl. Gyudon (牛丼) Gyudon features thinly sliced beef...
My Cheese-Stuffed Nikomi Hambagu (煮込みハンバーグ) is a delicious twist on the classic Japanese hambagu steak, combining the comforting flavors of a juicy meat patty with the richness of melted cheese. The result is a tender, saucy hamburger steak with a gooey, cheesy center...
Gyudon (牛丼), or "beef bowl," is one of Japan's most popular types of donburi, a category of dishes that serve toppings over rice in a bowl. In gyudon, thinly sliced beef and onions are simmered in a savory-sweet sauce of soy sauce, dashi, and mirin, creating a...
Oya (親), ko (子), and don (丼) literally translates to parent-child-bowl, referring to the use of both chicken (parent) and eggs (child) in the recipe. A little morbid, I know.It's a type of donburi, which is a Japanese rice bowl dish typically served with various...
Curry udon is one of those heartwarming dishes that feels especially satisfying when enjoyed in Japan, particularly in those small, cozy eateries that seem tucked away from the bustling city streets. There’s something special about walking into a hole-in-the-wall...
It's a common occurrence to come home to my mom making "Nabe," (鍋) the Japanese word for hot pot. Mille-Feuille Nabe (ミルフィーユ鍋 ) is a Japanese hot pot dish that creatively layers ingredients to resemble a "thousand-leaf" (mille-feuille) structure, similar to the French...
Korokke (コロッケ) is the Japanese adaptation of the French croquette, a breaded and deep-fried patty made from mashed potatoes or ground meat mixed with vegetables. It’s a popular comfort food in Japan and is typically enjoyed as a snack or as part of a meal, often...
Growing up, my mom would make me and my family Japanese Curry at least once a week. It was always on the dinner rotation, and it's often even better the next day as leftovers. This is the case for most Japanese families - curry is a staple!Rice cooker meals are great...
My mom used to always pack us onigiri growing up. Onigiri, also known as Japanese rice balls, are a beloved staple in Japanese cuisine, cherished for their simplicity, versatility, and portability. Traditionally made with steamed white rice shaped into triangular,...
Katsu is very versatile and can be used in a variety of dishes beyond the traditional tonkatsu (note: tonkatsu is just a type of katsu. "Ton" means "pork" in Japanese, while "katsu" means cutlet. So tonkatsu is just "pork cutlet." You can also make chicken katsu,...
When I think back to my childhood, one of the dishes that always brings back nostalgic memories is Katsu Sando (カツサンド). This Japanese sandwich, made with crispy breaded cutlets (katsu) and soft, fluffy bread, was a staple in my household.Growing up, tonkatsu was a...
Gyoza, the Japanese version of dumplings, are delicious pockets of flavor that are traditionally filled with pork, cabbage, and some seasonings; however, there are countless variations to suit every palate. This dumpling recipe has more standard ingredients, although...
This is one of those dishes my family would cycle through and eat once every couple weeks growing up.A blend of Western and Japanese culinary traditions, Omurice holds a special place in my heart. The name "Omurice" is derived from the English words "omelet" and...
To this day, my mom makes tonkatsu (deep-fried, breaded pork cutlets) almost every week. It's rare when there are leftovers, but sometimes it happens. And when it does, this is the meal I love to make with the leftovers.Among Japan's many culinary treasures, one dish...
Kyrié is a half-Japanese food content creator and avid home cook who specializes in Asian cuisine, with a focus on Japanese. She loves developing recipes and sharing approachable yet authentic meals. When she’s not in the kitchen, she’s helping her husband Jeff tend to their garden, or on some artistic venture.
