Yakitori Recipe - Japanese Cooking 101

Yakitori is grilled skewered chicken dipped in a Teriyaki-like sauce. It is a very popular appetizer at Yakitori bars and other bar-type restaurants in Japan.

Yakitori bars serve very basic type of Yakitori like ours, but also there are a wide variety of skewered items there. They use every part of a chicken for Yakitori. They not only use chicken breast and thighs, but skin, cartilage, hearts and … well, everything else. Yakitori is often eaten with Tare (thick sweetened soy sauce), but simple Shio (salt) seasoned Yakitori is also very popular.

Ingredients
1/2 cup soy sauce (120ml)
1/4 cup sugar (50g)
1/4 cup Sake (60ml)
1/4 cup Mirin (60ml)
1 lb chicken thighs (450g)
2 long white onions (or 5-6 green onions)
salt
vegetable oil
Instructions

Soak bamboo skewers (6" long) in water for 30 minutes.
Mix soy sauce, sugar, Sake, and Mirin in a small pot, and boil for 8-10 minutes until the sauce gets a little thick. Set aside.
Cut chicken thighs into 1" cubes, and cut onions (white part) into 1" long pieces. Skewer chicken and onions alternately.
In a heated frying pan, spread oil very thinly, and cook skewered meat at medium high heat for 5 minutes. Turn and cook another 5 minutes until browned and cooked through.
Immediately dip chicken in the sauce, and serve.
Yakitori with salt
For Yakitori with salt, skewer just chicken pieces and sprinkle with salt. Cook in the same way as Yakitori with sauce (but don't dip in sauce).

Gyoza Recipe - Japanese Cooking 101

ngredients

1 cup cabbage, cooked and minced
1/2 lb ground pork
4-5 green onions, chopped finely
2 Tbsp soy sauce
1 1/2 Tbsp Sake
1 Tbsp sesame oil
1-2 cloves garlic, grated
2 Tbsp cornstarch
30 gyoza wrappers
1-2 Tbsp oil
1/3 cup water
Dipping Sauce
3 Tbsp soy sauce
3 Tbsp Rice Vinegar
1 tsp chili oil (Rayu) or sesame oil
Instructions

Cook cabbage in boiling water in a pot for 1-2 minutes. Cool and mince.
In a large bowl, add the first 8 ingredients and mix well.
Take a sheet of gyoza wrapper in your hand and place a tablespoon size of meat mixture in the center of the wrapper. Moisten the edge along the lower half of the wrapper and fold the upper half of the wrapper up to meet the moistened edge. Fold one of the edges in a series of pleats (about 6), leaving the other edge smooth. Press the edges together to seal the gyoza. Another simpler way to fold is to first press the smooth edges together and then fold both edges into pleats. (This can sound a little confusing, but it's easy after watching the video.) Repeat for the rest of the wrappers.
Heat a pan at medium high heat and add oil. Place gyoza on a pan and cook until the bottom becomes golden brown.
Add water and immediately cover with a lid. Cook until water boils away.
Mix soy sauce, rice vinegar, and chili oil together for dipping sauce.

How to Make Yaki Gyoza (Fried Dumpling Recipe) 焼き餃子 作り方レシピ

Gyoza (餃子, gyōza) are dumplings filled with ground meat and vegetables and wrapped in a thin dough. Also known as pot stickers, gyoza originated in China (where they are called jiaozi), but have become a very popular dish in Japan. The typical gyoza filling consists of ground pork, nira chives, green onion, cabbage, ginger, garlic, soy sauce and sesame oil, but some creative gyoza shops have also come up with a range of other fillings.

Yaki Gyoza (pan fried)
Yaki gyoza are by far the most common type of gyoza. They are pan fried in a hot skillet before a mixture of water and cornstarch is poured in and everything is covered for a few minutes. The water and cornstarch mixture helps to steam the gyoza, making them soft and juicy while creating a thin crispy bottom on the individual gyoza. Yaki gyoza are typically served with the crispy bottom side up. Hanetsuki gyoza ("gyoza with wings") is the term used when the individual gyoza pieces are all connected by the thin crispy bottom.

Ingredients for Yaki Gyoza (25 pieces)
120g Ground Pork (4.23 oz)
100g Cabbage (3.53 oz)
50g Onion (1.76 oz)
50g Nira - Garlic Chives (1.76 oz)

- Condiments -
1/2 tbsp Soy Sauce
1/2 tsp Sugar
A pinch of Pepper
1 tbsp Sake
1/2 tbsp Sesame Oil
1 tbsp Potato Starch
1 tsp Grated Garlic
1/2 tsp Grated Ginger
1/2 tbsp Oyster Sauce
or 1 tsp Chinese Soup Base 

25 Gyoza Wrappers
1 tbsp Sesame Oil
Flour for dusting

- Gyoza Sauce -
1 tbsp Black/White Vinegar
1 tsp Soy Sauce
Rayu - a type of Chili Oil
or Sesame Oil

How to Make Japanese-style Dry Curry with Beans 豆入りドライカレー 作り方 レシピ

Japanese-style Dry Curry Recipe 豆入りドライカレーの作り方 字幕表示可 材料(日本語)↓ (serves 2~3)
100g Ground Beef and Pork Mixture or single ground meat (3.5 oz)
60g Soy Beans, boiled (2.1 oz)
60g Kidney Beans, boiled (2.1 oz)
60g Carrot (2.1 oz)
240g Onion (8.5 oz)
2 Bell Peppers
15g Ginger Root, coarsely chopped (0.5 oz)
15g Garlic, coarsely chopped (0.5 oz)

1 tbsp Curry Powder
100ml Water (3.4 fl oz)
50g Curry Sauce Mix (1.8 oz)
Olive Oil
½ tsp Soy Sauce
¼ tsp Salt
Pepper

2 Onsen Tamago or Poached Eggs
Parsley Leaves, chopped
Fresh Steamed Rice

Gyusuji Curry (Beef Tendon Curry Recipe) 牛すじカレー 作り方 レシピ

300g Gyusuji, beef tendons (10.6 oz)
3 tbsp Sake
Green part of Long Green Onion
3 Ginger Root Slices
500ml Water (2.11 cups)

1 tbsp Olive Oil
250g Onion (8.8 oz)
1 Large Garlic Clove, chopped
12g Ginger Root, chopped (0.4 oz)
150g Carrot (5.3 oz)
200g Potato (7.1 oz)
About 250ml Water (1.06 cups)
1 Bay Leaf
120g Curry Sauce Mix (4.2 oz)

- Toppings -
Parsley
Fresh Steamed Rice
Egg
Salt
Pepper
Fukujinzuke, a type of Japanese pickled vegetable

Japanese Curry

As curry rice was introduced to Japan via English cuisine, it was originally considered to be Western cuisine. This Western-style curry currently co-exists alongside Indian-style curry, which has become popular since the increase in Indian restaurants in the 1990s. A third style that combines these two, original curry, is also available. Western-style curry draws its influence from stews mixed with curry powder, which were popular amongst the British Navy. The Imperial Japanese Navy adopted curry from the British Navy, and now the Japan Maritime Self-Defense Force's Friday menu is curry rice.

In the Kansai region, beef curry is most common, while in the Kantō region pork curry is most popular. This contrasts with South Asian curries where, due to the strong influence of Hinduism and Islam, vegetarian, chicken and lamb curries are most common.

In Japanese homes, curry sauce is most commonly made from instant curry roux, which is available in block and powder forms, and contains curry powder, flour, oils and various flavourings. Ease of preparation, and the wide variety and availability of instant curry mixes, has made curry rice very popular, as it is very easy to make compared to many other Japanese dishes. Pre-made curry is available in vacuum-sealed bags that can be reheated in boiling water.

Chicken Curry Sauce recipe チキンカレーソースのレシピ・作り方

ingredients for 40
3kg chickenwing
10 onion
4 carrot
1400g curry powder
8Liter water
some oil
Put beef tallow insted of oil, and fry the chicken wings until the surface gets burned.

Grill them in the oven(200°)　for 10 minutes.
During grilling them, cut carrots and onion.
Cut carrots into small size so as to extract more flavor.
Cut onions into a little larger size.

Put onions on heat-resistant dish and heat them in the microwave oven for　8　minutes(600w)
After the onions are cooked, put oil in the pan and fry them.
Fry them until their color becomes yellowish-brown like this.

Heat carrots in tha pan without oil.
Put grilled chicken in the pressure cooker and add water.
Add cut carrots and onions.
Stir well and boil in a low heat for an hour.

I used 2 pressure cookers to cook for 40 people.
Remove harshness during boiling.
After you remove harshness, cover the pressure cooker for another hour.

After an hour has passed, release pressure and raise the cover.
Stir well to separate meat and born.

After separated, boil for another hour.

After 8 hours have passed, raise the cover.
Add water a little and boil in a low heat.
Filter the soup by using something reticulate.
Add curry powder little by little to the filtered soup.
Boil until the lumps of the powder disappear and put the sauce in the refragerator for a night(about 8 hours)

The sauce will be more thicky after a day in the refragerator.
Now, it's done.
By using this curry sauce, you can cook various curry rice.

Curry and Rice Recipe - Japanese Cooking 101

Japanese curry is very different from Indian curries. It’s thicker and has a milder flavor than its Indian counterpart, and the real secret is … using a curry mix from a box and that is the truth. Japanese people like to make a lot of dishes from scratch; however, when it comes to curry, there are not too many people that do.

Because it’s easy to make, but there is still room to change the seasonings to suit your taste, curry is a popular dinner choice in Japan. In the recipe below we used optional seasonings of ketchup, Worcester sauce, apricot jam, and soy sauce to deepen the flavor.　However, you can omit if you choose not to use them.

You could use any kind of meat you like, but beef may be the most popular one for Japanese curry. It’s eaten with sticky white rice which goes very well with this curry.　Add a simple green salad, and you have a tasty meal for your family.

Ingredients
1/2 lb beef (cut for stew)
2 onions
2 carrots
3 potatoes
1 Tbsp oil
3 1/2 cups water (840ml) or see the package for the amount of water
1 box curry sauce mix (4 oz)
---Optional Seasonings---
1 Tbsp ketchup
1 Tbsp Worcester sauce
1 Tbsp apricot jam
1 Tbsp soy sauce
1 tsp curry powder
Steamed Rice
Instructions

Cut vegetables into bite size pieces.
Heat oil and brown meat in a pot, then take meat out.
In the same pot, fry onions for 8 minutes. Add carrots and potatoes, then cooked meat.
Add water to the pot. After it boils, skim fat, and reduce heat to low. Cover and cook for 45 minutes until the meat becomes tender.
Remove from heat and add curry sauce mix. Stir well so the pieces of the mix dissolve.
If you'd like to use the optional seasonings above, now add the ketchup, worcester sauce, apricot jam, and soy sauce. Let it simmer for 10-15 minutes (cook longer if you'd like it thicker).
If you'd like to add the optional curry powder, stir it in just before serving.
Pour the curry over rice.

Kuma-chan Bear Curry Soup Bento Lunch Box

An easy Curry Soup recipe we made using a thermos for busy mornings when you want something warm for lunch. If you get a little creative with the ingredients, you can make it so the soup is perfect to eat at lunchtime. The onions become nice and soft and the curry roux fully dissolves as it gets shaken up in your bag on the way to work or school. To keep it warm, please wrap the bento in a wrapping cloth and place it a warm place. It should be warm but not scalding hot by the time you are ready to eat, so it's safe for small children as well. The soup curry itself is easy to make, so we also made a bear out of the rice. You can make him lounge around in the curry soup! We got the idea for cutting onions from hockie8612. Check her video here: Our facebook page⇒ Our twitter⇒ Our blog⇒ * Recipe* 1.Warm your food jar or thermos with hot water. 2.While your food jar is warming up, prepare the ingredients: Cut the sausages (20g) into small pieces. 3. Mince the onion (30g) and put it into a heat-resistant container. Add 1/2 tsp of vegetable oil and mix lightly. Microwave for 1 minute 30 seconds. 4. Drain the water from your thermos and add the onion, sausage, a single serving of curry roux, and the appropriate amount of hot water into the lid. 5. Prepare the rice. You can decorate the rice with ham or sliced cheese. If you're making a bear, we find that he's even cuter if you make him a little stylized. 0:00:12.000,0:00:14.000 Warm your food jar or thermos with hot water. 0:00:18.000,0:00:20.000 Cut the sausages (20g) into small pieces. 0:00:23.000,0:00:25.000 One block of curry roux. 0:00:28.000,0:00:29.000 The "chopstick method". 0:00:33.000,0:00:35.000 Mince the onion (30g) and put it into a heat-resistant container. 0:00:39.000,0:00:41.000 Add 1/2 tsp of vegetable oil and mix lightly. 0:00:42.000,0:00:44.000 Cover with polyethylene wrap. 0:00:46.000,0:00:48.000 Warm in the microwave for 1 minute 30 seconds. 0:00:51.000,0:00:52.000 Drain the hot water from the thermos. 0:00:54.000,0:01:02.000 Add the onion, sausage, a single serving of curry roux, and the appropriate amount of hot water into the lid. The curry soup is finished!

OXO BENTO BOX ：「ディズニー弁当」の作り方 Disney lunch box

Children and picnic in the lunch box of the OXO (OXO)!
... Plans of, abandoned Choi strong wind (· ε · `
Because it pains to expand the seat in the house (forced) lunch time (laughs)
I was accentuated also kyaraben only to the lunch box of unusual shape (^ - ^)

Recipe:

material

macaroni

milk

flour

butter

corn

cheese

carrot

spinach

egg

Fish sausage

Green laver

potato starch

ketchup

mayonnaise

condensed milk

shrimp

BBQ sauce

Deco pretend

Mini Tomato

Seaweed

ham

olive oil

Macaroni gratin:

Mix the macaroni and flour boiled in the vessel of aluminum foil.

Put butter, milk, corn, cheese, about 12 minutes in the toaster with salt and pepper.

Carrots and spinach omelet:

Mixed with egg and chopped carrots and spinach.

A little mayonnaise, make fried eggs with salt and pepper.

Shrimp Mayo:

And sprinkled with potato starch to the shrimp, cook both sides with olive oil.

Caramel sauce mixed with ketchup, mayonnaise, condensed milk.

Isobe grilled chikuwa

Cut the fish sausage, bake both sides mixed with flour, green laver, and water.

Jiji Bento Lunch Box(Kyaraben)Recipeジジ弁当の作り方（キャラ弁レシピ）

This video is a recipe of Jiji Bento Lunch Box(Kyaraben
Ingredients:
Boiled rice
Toasted laver
Sliced cheese
Slices of ham
Vermicellifine noodles
Meatball
Broccoli
Lettuce

How to make this Rilakkuma KYARABEN (Character bento lunch boxes). リッラクマのキャラ弁

How-to's to become Kawaii will be introduced in these video clips.
Riyo (the creator of these KYARABEN) teaches us how to make an adorable japanese bear character, "Rilakkuma (リラックマ)".
Please try making a character bento (弁当) lunch boxes on your own!
This tutorial was introduced on NHK WORLD's TV program, "Kawaii International".

Bento Recipe - How to Cut a Chick out of an Egg

1 hard boiled egg – peeled
1 small carrot peeled
1 sheet nori (seaweed)

1. Start with a hard boiled egg and gently cut a zigzag pattern into the egg white. You want to put a slight pressure on the knife just until you feel the resistance from the yolk but be careful not to cut into the yolk – we want to keep that whole. 
2. Once the zigzag is cut all the way around carefully pull the top part of the egg white off – wiggling as you go so that you don’t break the yolk.
3. Next clean it up by removing any unwanted egg white.
4. Then cut just a sliver off of the bottom so that it has a flat surface to stand up on.
5. Now you can start making the face.
6. For the eyes cut holes in the seaweed using either a nori punch, a mini hole puncher, or just regular scissors.
7. Then place the eyes onto the egg chick by giving them just a slight pressure – the seaweed will stick to the egg.
8. Now to make the beak cut a flat strip off of the carrot and then cut out triangles for beaks.
9. Then just press the carrot into the yolk using just a little more pressure than the eyes.
10. You can also use other items for the face such as cheese and ham and any other type of food that can easily be cut. The fun part of this project is to be creative smile emoticon

Totoro Bento Box Tutorial トトロキャラ弁のつくりかた

A totoro themed bento tutorial!!

NO food coloring!!
Red cabbage to make the eggs blue.
The red cabbage are perfectly edible after boiling. just cut it up into small pieces, and put it in your salad! don't waste ;]

BIG THANKS to Runo for letting me use the music!!

Inarizushi (Hanami Bento Lunch Box) いなり寿司の作り方 花見弁当 - OCHIKERON - CREATE EAT HAPPY

This recipe is perfect for parties or any kind of event!

This video shows you how to arrange Inarizushi for Hanami Bento (Bento box for Sakura / cherry blossom viewing).

Compared to the store-bought Inariage (flavored Aburaage) they are not too sweet but very mild in flavor. Good for your health! Yummy!!!
---------------------------------
Inarizushi

Difficulty: Easy
Time: 1hr
Number of servings: 14 pieces

Ingredients:
660g (1.5lb.) cooked Japanese rice (short-grain rice)
A
* 3 tbsp. vinegar
* 1.5 tbsp. sugar
* 1 tsp. salt
7 Aburaage (deep-fried tofu pouch)
B
* 3 tbsp. soy sauce
* 3 tbsp. Mirin (sweet sake)
* 3 tbsp. sugar
* 300ml Dashi broth or water
roasted white sesame seeds if desired
((Toppings - if desired))
* Ikanago (boiled sand eel) + Kinshi Tamago (shredded egg crepes)
* Ikura (salmon roe) + Kinshi Tamago (shredded egg crepes)
* Ikura (salmon roe) + crab meat
* Shiso leaves + Shirasu (dried baby anchovy)
* Kamaage Sakuraebi (small shrimp) + grated ginger

Directions:
1. Place the Aburaage on a cutting board and trace the Aburaage with a chopstick to make it easy to open. Then cut in halves and open. If you want to make a change, you can turn the skins inside out!
2. Put the Aburaage in boiling water for a minute to remove the excess oil. Drain in a strainer and soak them in a bowl of water to cool. Stack up 3-4 pieces at a time, then drain well (press with your hands) like you make a rice ball.
3. Put B and Aburaage in a medium pan, then bring to a boil. Turn the heat down to low and cover with an Otoshibuta or a wooden drop-lid (you can substitute it with with a sheet of aluminum foil and use any small lid or a plate as a weight if needed) and allow to simmer until the liquid is reduced to 1/4. Stop the heat and let them cool completely.
4. Make Sushi vinegar by mixing A (or use store-bought Sushi vinegar). Add the Sushi vinegar while the rice is hot and slice through the rice using a rice paddle to separate the grains. Mix sesame seeds in the Sushi rice if you like. Divide the rice into 14 equal portions. Wet your hands and make small balls of Sushi rice.
5, Take a piece of Aburaage and lightly press with your hand to remove the excess liquid. Open the pouch and fold back the cut edge to make it easy to stuff the rice. Stuff a ball of Sushi rice to the corners of Aburaage with your fingers, then close the pouch.

Leave the pouch open and top with your favorite toppings, if you like smile emoticon

Japanese Bento Lunch Box お弁当 鶏胸肉編

Niwatorimuneniku is on the easy to use without any habit, perfect for saving material at a low cost to say the least!
Since the use once also hear, is not limited to the lunch, it is good to dinner of menu I ~ 

Onigirazu (Rice sandwich)

Onigirazu is a new type of Onigiri (rice ball) becoming very popular in Japan recently in 2015.

Unlike Onigiri (rice ball), Onigirazu can be prepared quickly without making into a triangular or a ball shape but just by wrapping rice and the fillings in Nori seaweed sheet.

Try it out with your favorite fillings wink emoticon
---------------------------------
Onigirazu

Difficulty: Very Easy
Time: depends on what you wrap
Number of servings: N/A

Ideas:
curry flavored rice + bacon and eggs
Yukari (red Shiso leaves rice seasoning) rice + Shiso leaves + sliced cheese
white rice + shredded cabbage + Tonkatsu (pork cutlet) + Tonkatsu sauce

Directions:
1. Place Nori seaweed sheet on plastic wrap.
2. Place rice in the center, then flatten it out.
3. Place the fillings on top.
4. Cover the fillings with rice, then flatten it out.
5. Fold the corners towards the center of the rice, then wrap tightly with plastic wrap.
6. When the Nori gets soft, cut into half.

Japanese Potato Salad

This is a typical & basic Japanese potato salad.

Neatly preparing each ingredient is the key to make delicious potato salad. Take time and enjoy!!!
---------------------------------
Japanese Potato Salad

Difficulty: Easy
Time: 30min
Number of servings: 4

Ingredients:
300g (10.6oz.) potato
50g (1.8oz.) carrot
50g (1.8oz.) onion
50g (1.8oz.) cucumber
2 cooked sliced ham
1/2 cup whole kernel corn (canned)
1/2 tbsp. vinegar (rice or cereal)
4 tbsp. mayonnaise
salt and pepper

Directions:
1. Slice the onion, sprinkle with a bit of salt, then leave for 2~3 minutes until tender. Wash and drain well with paper towel. *in this way you can remove the bitter taste and unwanted smell of the onion.
2. Slice the cucumber into thin rounds (you can use a vegetable slicer if you have). Sprinkle with a bit of salt. When they become tender, drain well with paper towel. *removing extra water from cucumber will help not make the salad soggy.
3. Cut sliced ham into 1/2inch (1cm) square pieces.
4. Slice the potato into 1/2inch (1cm) half rounds. Place them in a pot, lightly wash (to remove extra starch), add water until covered, add 1/2 tsp. salt, then put on the heat. When it becomes to a boil, turn down to medium and cook for about 12 minutes. Check with a skewer, when they are done, drain well, transfer into a bowl and mash them with a fork while they are hot. Season with 1/2 tbsp. vinegar, salt and pepper. *these seasonings will make the potato tasty.
5. Slice the carrot into 0.1inch (3mm) quarter rounds. Cook in a boiling water for 3 minutes, then drain well.
6. When the potato and carrot are cool enough, combine all the ingredients together in one bowl, then season with 4 tbsp. mayonnaise, salt and pepper.

Nagasaki Chanpon Udon (Noodle Dish)

Nagasaki Chanpon Udon (Noodle Dish) 長崎ちゃんぽんうどんの作り方 - OCHIKERON - CREATE EAT HAPPY

This week's first lunch

Today's lunch and this week's, the first lunch. (^ ^) no.
Souvenir Transferring to call that was all in all, it was delicious or hmmm!
And a cat, the board of the gift exchange in to get beautiful, nishida doki doki school from setouchi iriko huge!

How to Make Ebi Chili (Recipe)

Ebi Chili is a Japanese dish derived from Shanghai-style Szechuan cuisine. It consists of stir-fried shrimp in chilli sauce. It has a history in Japan.

How to Make Ebi Chili (serves 2~3)
- Peeling & Cleaning -
12 Black Tiger Prawns (280g/9.88 oz)
½ tsp Salt
1 tbsp Potato Starch
A sprinkle of Water

- Seasoning -
⅛ tsp Salt
A pinch of Pepper
1 tsp Sake
1 tbsp Egg White
1 tbsp Potato Starch

- Ebi Chili Sauce -
1 tbsp Vegetable Oil
1½ tbsp Chopped Ginger
1½ tbsp Chopped Garlic
1~1½ tsp Doubanjiang - Chili Bean Paste
2 tbsp Tomato Ketchup
100ml Chinese-style Chicken Stock (3.38 fl oz)
- follow the directions on the package of chicken stock powder
1 tbsp Sake
¼ tsp Salt
2 tsp Sugar
½ Naganegi - Long Green Onion
Potato Starch dissolved in Water
(1 tbsp Potato Starch + 2 tbsp Water)
½ tsp Vinegar

How to Make Hitsumabushi (Grilled Eel Recipe)

Though eel may be instantly associated with Hamana-ko Lake, Shizuoka Prefecture, its top production area is actually Aichi Prefecture. Eel is slit open along the belly and grilled whole without steaming - that's the Nagoya style of cooking eel. Hitsumabushi is a local eel dish, which is said to have originated at the end of Meiji Era as waitresses dished up each serving of chopped grilled eel on rice from a large wooden tub for keeping cooked rice (o-hitsu) into individual bowls of customers in a tatami-mat room. The eating procedure is also unique. To begin with, the whole eel dish is divided into four portions. You put the first portion into your bowl and enjoy as it is; then you put the second helping in and put on some condiments (wasabi horseradish, nori dried laver, mitsuba trefoil, etc.) to your taste. The basic spice combination is chopped green onions, grated wasabi, and nori seaweed sheet cut into pieces, which go well with grilled eel. Enjoy the changes in tastes. Then you have the third portion in the same manner as the second portion plus green tea or broth poured over it, like o-chazuke soup with rice. And, finally, you can enjoy the remaining portion repeating one of the three methods you liked best!

Ingredients for Hitsumabushi (serves 2)
1 Unagi Kabayaki - Frozen Roasted Eel
Sake

- Unagi Sauce -
2 tbsp Mirin
1 tbsp Sake
2 tbsp Soy Sauce
⅔~1 tbsp Honey

- Dashi Stock -
400ml Hot Water (1.69 u.s. cup)
2 pieces of Kombu Kelp (3x3cm / 1x1 inch)
4g Katsuobushi Shavings - Bonito Flakes (0.141 oz)
⅓ tsp Salt
1 tbsp Sake
A few drops of Usukuchi Soy Sauce (saltier and lighter in color than koikuchi)

- Seasonings -
Sansho Pepper Powder
Crumbled Toasted Nori Seaweed
Spring Onions
Wasabi Paste

400g Fresh Steamed Rice (14.1 oz)

How to make super soft KAKUNI(pork), Japanese1cooking

Pork cooking today. Kakuni is so soft. It looks very greasy because it used pork belly. However, after cooking, most of the fat is out. Tastyness is left. Tenderness is there. I love it. Taro's Japanese Home Cooking(Taro Japanese cooking)

Pork Shogayaki

Pork Shogayaki is another popular dish for lunch and dinner in Japan. The flavors of spicy ginger (shoga) and soy sauce with a touch of sweetness from Mirin taste great with steamed rice. It is not as sweet as a typical Teriyaki sauce. This tasty ginger sauce may stimulate your appetite, and you might have to watch out or you’ll be taking a second serving of rice.

Ingredients
1-2 Tbsp ginger root, grated
2 Tbsp soy sauce
2 Tbsp Sake
2-3 Tbsp Mirin
1 Tbsp Oil
7oz (200g) pork loin, chunk or sliced
(Cabbage, shredded)
Instructions

Grate ginger root. In a bowl mix ginger, soy sauce, Sake, and Mirin. Set aside.
If you are using a pork loin chunk, slice into 1/16" (2mm) thickness.
Heat a frying pan at medium high heat and add oil, then add sliced pork to pan-fry. Cook in a single layer on both sides until brown. Add the ginger sauce to the pan and cook for a minute to coat the meat with the sauce.
Serve with shredded cabbage if you want.

Karaage Chicken

Karaage is Japanese style fried chicken (two words: kara age). It is a great appetizer for your drinks, kids (and adult) friendly dinner, and also a perfect small dish for your lunch box. Japanese Karaage is usually seasoned with garlic and ginger along with soy sauce, coated lightly with flour, and deep fried. Because of the oil, it may not be the healthiest Japanese food but it’s certainly a very popular one in Japan.
Ingredients
4 chicken thighs
2 Tbsp Sake
1 Tbsp soy sauce
1/4 tsp salt
1-2 tsp garlic, grated
1-2 tsp ginger, grated
1/2 cup all purpose flour
1/2 cup corn starch
salt and pepper
oil for deep frying
Instructions

Cut a chicken thigh into 3-4 pieces. In a medium size bowl, mix Sake, soy sauce, salt, garlic and ginger with chicken. Let it sit for 1/2-1 hour.
Mix flour, corn starch and some salt and pepper in another bowl. Coat marinated chicken pieces with flour mixture.
Heat oil at medium high heat (350F). Deep fry for 5-8 minutes depending on the size of meat.

Chicken Teriyaki

Teriyaki means “grilled with shine,” and it is a method of cooking meat and fish. Sugar in teriyaki sauce gives a shine to the food which makes it not only tasty, but also looks more appetizing.

It is so easy to make teriyaki sauce that you don’t have to buy bottled sauce. It is just a mixture of soy sauce, sugar, and sake (or mirin if you like sweeter flavor). One of the advantages of making the sauce for yourself is you can adjust the flavor the way you want. Add more sugar if you like a sweeter taste or more soy sauce for saltiness. Also you can avoid all the unnecessary chemicals in pre-made teriyaki sauce.

Ingredients
1 Tbsp vegetable oil
6 chicken thighs
2 Tbsp granulated sugar
3 Tbsp soy sauce
2 Tbsp sake (Japanese rice wine)
2 green onions, cut diagonally
Instructions

Trim fat from chicken thighs and cut into bite size pieces.
Heat vegetable oil hot in a skillet (or frying pan), add chicken and pan fry at medium high heat until browned outside and cooked through, about 5-7 minutes.
Add sugar, soy sauce, and sake to chicken and cook until the sauce thickens, about 2-3 minutes.
Add green onions.

Yesterday's lunch

Yesterday's lunch.
Barracuda!( ^ ^) no.
From Today's expedition continues, and I sleep for a while.