Japanese Recipes
Black Sesame Tofu:A Silken Delicacy with a Nutty Heart
Introduction In the diverse tapestry of Japanese cuisine, Black Sesame Tofu emerges as a dish that marries the subtle, creamy texture of tofu with the rich, earthy tones of black sesame. Its origins, while not ancient, are steeped in the Japanese tradition of innovation and respect for ingredients. This dish holds a special place in
Deliciously Irresistible Chicken Katsudon: Japanese Rice Bowl
What we’re gonna be making today is chicken katsudon! What is katsudon? Katsudon is a Japanese rice bowl dish consisting of katsu (breaded and fried pork/chicken cutlets), eggs, katsu sauce, and other ingredients. If you haven’t seen my recipe on how to make chicken katsu (chicken cutlets) yet, click here! So, what we’re gonna be
Savory Shoyukoji Stir-Fry: Irresistible Japanese Style with Bean Sprouts and Tofu
would you enjoy cooking a quick and delicious bean sprout and tofu stir-fry? how about if we used a fermented soy sauce and rice ingredient to take things up a notch? in this post we’ll be using some shoyukoji (soy sauce koji) for extra flavor, umami and texture!~ What is shoyu koji 醬油麹 ? Shoyukoji,
Mapo Tofu Recipe | Authentic Japanese Style Tofu Delight (No Meat)
Today, we will be making a meatless version of Mapo tofu. Mapo tofu is a classic Chinese dish. It’s a Szechuan dish so it’s very spicy. I actually have some Szechuan peppercorns here, which if you’ve never seen before, they look like regular black peppercorns. But I guess the difference is that these have a
Irresistible Soy Milk Latte: 5 Japanese Recipes
Enjoy a good latte every now and then and curious about using soy milk along with some traditional Japanese flavors? Read on for 5 of my favorite ways to make soy milk lattes at home. It’s easier than you think! why soy milk lattes? Soy milk and cow’s milk are both types of milk that
Omusubi Recipes: Umeboshi, Tsukudani, and Tuna Delights
Today, what we’re going to be doing is making omusubi also known as onigiri. Which if you didn’t know, are rice balls that can be seasoned with either just salt, maybe soy sauce, shoyu, or filled with delicious fillings like we’re gonna be making today! Omusubi? Onigiri? Omusubi or onigiri are two different words for
Genmai Amakoji: Irresistible Fermented Brown Rice with Komekoji
Today, what we’re gonna be doing is we’re using Komekoji for something called Amakoji. What we’re gonna be doing is making a sweet version of Koji. Have you ever used Koji in your cooking or in your food? Let me know in the comments below! You may have heard of shio koji, which is salt
Irresistible Amakouji Fruit Smoothies: Flavorful Blends with Fermented Rice Komekouji
Today, we are doing something a little bit different. We’re gonna be making three slushies (or I guess smoothies if you want to call it that) using some fresh fruits, given that it’s summer and it’s quite hot right now! We have some watermelon, some honeydew melon, and some cantaloupe. I also have a magic
Tofu Steaks with Kabayaki Sauce: A Flavorful Delight
Today we are making tofu kabayaki steaks! This is a little bit similar to what I did previously with my tofu kabayaki donburi. In that recipe, you’ll see how I made kabayaki unagi, or fake unagi with tofu and yamaimo. We’re going to be doing a little bit of a different take on that with
Irresistible Grilled Rice Balls | Yakionigiri with Soy Sauce and Mirin
Today, we are doing making yaki onigiri, which is literally a grilled or toasted rice ball. Tips for making a delicious yaki onigiri I have about two cups’ worth of Japanese white rice, and a little bit of sesame oil, which we’re gonna be using for some additional flavor, a tablespoon of mirin, and three
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