Kinpira is one of the great workhorse side dishes of the Japanese kitchen — burdock root and carrot cut into thin strips and stir-fried in a sweet-savory soy glaze. This version adds pork belly, which turns the humble side into something substantial enough to headline dinner. The pork lends richness and umami to the earthy…
These myoga and shio kombu onigiri are about as easy as Japanese cooking gets — no cooking at all beyond the rice, and they come together in about five minutes. You just fold thinly sliced myoga (Japanese ginger) and salted kelp through warm rice, then shape it into rice balls. The myoga gives them a…
When it’s too hot to think about a heavy dinner — and here in Kyushu the summer really is that hot — this cold shabu-shabu salad is what we make. Thin slices of pork are gently poached until just cooked, cooled down, and piled over a heap of crisp lettuce, cucumber, and cherry tomatoes, then…
Pork shogayaki (豚の生姜焼き) — ginger pork — is one of the true staples of the Japanese home dinner table. Thin slices of pork are pan-fried with onion and coated in a glossy sauce of soy sauce, sake, sugar, and plenty of grated ginger. It’s savory, a little sweet, warming from the ginger, and it makes…
This is the kind of tiny side dish that quietly saves dinner on a busy weeknight — green pepper and chikuwa tossed with shio kombu and sesame oil into a quick Japanese-style namul. There’s no stove involved: the peppers get soft in the microwave, and then everything gets mixed in one bowl. Start to finish…
Omurice (オムライス) is Japanese comfort food at its most affectionate — a mound of ketchup-flavored chicken fried rice wrapped in a soft, thin omelette, with a squiggle of ketchup on top. It’s a yoshoku classic, the kind of Western-influenced home cooking that every Japanese kid grows up with and every adult still craves. It looks…
Sara udon (皿うどん) is one of Nagasaki’s great gifts to Japanese comfort food — a nest of thin, crackly fried noodles buried under a thick, glossy ankake gravy loaded with pork, seafood, and vegetables. The noodles soften just where the sauce touches them and stay crisp everywhere else, so every bite is part crunch, part…
This is barely a recipe — and that’s exactly why it earns a spot in our weekly rotation. It’s a Japanese daikon salad: crunchy strips of daikon, carrot, and cucumber salted to draw out the water, then tossed with a can of tuna, a little salt and pepper, and Japanese mayonnaise. Ten minutes, mostly hands-off,…
Teriyaki chicken is one of those dinners I can make almost on autopilot — and in our house it’s a regular, because everyone’s happy when it’s on the table. Real Japanese teriyaki isn’t the thick, sticky bottled sauce a lot of people know; it’s chicken thigh pan-fried until the skin is crisp and golden, then…
Sauce katsudon (ソースカツ丼) is a regional Japanese rice bowl that surprises a lot of people: instead of the familiar egg-and-onion katsudon, here a crispy pork cutlet is dunked in a sweet-savory Worcestershire-based sauce and laid over rice and shredded cabbage. No egg, no dashi broth — just glossy, sauce-soaked tonkatsu on a bed of fluffy…