Japanese Home Cooking
Curry, teriyaki, nikujaga, yakisoba, fish, vegetables and the everyday dishes that make Japanese food feel like home.
Basic Japanese Curry
The familiar Japanese curry made with boxed curry roux, beef, onion, carrot and potato.
Curry Udon with Leftover Japanese Curry
Turn leftover Japanese curry into a new meal by thinning it with dashi and serving it over udon.
Shogayaki (Japanese Ginger Pork)
Thin pork cooked first, then glazed with soy sauce, mirin, sake and ginger so the meat stays tender.
Champon (Japanese Seafood Noodle Soup)
A hearty noodle soup with pork, seafood, vegetables, chicken stock, dashi, oyster sauce and milk.
Nikujaga (Japanese Meat and Potato Stew)
Thinly sliced meat, potatoes, onion and carrot simmered in a sweet-savory Japanese broth.
Nasu Shigiyaki (Miso-Glazed Eggplant)
Eggplant pan-fried and coated in a strong sweet-savory miso glaze.
Soy-Pickled Chinese Chives
Chinese chives soaked overnight in soy sauce, mirin, sesame oil and red pepper.
Sauce Yakisoba (Japanese Stir-Fried Noodles)
Japanese stir-fried noodles with pork, cabbage and dedicated yakisoba sauce.
Chilled Chicken Spread from Leftover Ramen Stock Meat
A creamy chilled spread made from the cooked minced chicken left after making clear chicken ramen stock.
Japanese Teriyaki Chicken
Crisp-skinned chicken thigh finished with a glossy soy, mirin, sake and sugar glaze.
Tandoori-Style Chicken
Chicken thigh marinated in yogurt, ketchup, curry powder, ginger and garlic, then grilled.
Ponzu-Simmered Chicken Wings
Chicken wings simmered in a 1:1 mixture of water and ponzu with garlic and ginger.
Braised Sweet Potato Vines
Sweet potato vines pre-boiled, then stir-fried with soy sauce, mirin, sake and sugar.
Sweet Potato Leaves with Shio Kombu
Boiled sweet potato leaves mixed with salted kelp and toasted sesame seeds.
Buta no Kakuni (Japanese Braised Pork Belly)
Large pieces of pork belly pre-boiled slowly, then simmered again in a soy-mirin-sugar sauce.
Atsuage with Ginger Mentsuyu
Thick fried tofu quickly pan-cooked with a ginger-scented mentsuyu sauce.
Niratama (Chinese Chives and Egg)
Fluffy egg and Chinese chives in a lightly thickened chicken-stock sauce.
Microwave Okara Cake
A very simple microwave cake made with okara, soy milk, egg, sugar and baking powder.
Japanese Cream Stew (White Stew)
A popular Japanese winter stew made with chicken, potato, carrot, onion, milk and boxed cream-stew roux.
Pan-Grilled Japanese Mackerel
Salted mackerel prepared with sake and cooked in a frying pan instead of a dedicated fish grill.
Salmon Meunière, Japanese Home Style
Floured salmon cooked in oil and butter, with optional soy sauce at the end.
Boneless Soy-Honey Chicken
Chicken thigh glazed with soy sauce, mirin, sake, honey and garlic.
Kaki Fry (Japanese Fried Oysters)
Oysters coated in flour, egg and panko, then fried until crisp.
Yakiniku Teishoku (Grilled Beef Set Meal)
Thinly sliced beef marinated in yakiniku sauce, stir-fried with onion and served over shredded cabbage.
Okonomiyaki (Japanese Savory Pancake)
Cabbage, pork and batter cooked as a thick savory pancake and finished with okonomiyaki sauce.
Japanese Hamburg Steak
A Japanese-style hamburger steak made from beef and pork, served with a simple ketchup-Worcestershire sauce.