On today’s 8th live cooking show, we’re making Curry Udon. Curry udon is a warm and slightly spiced soup that is thick, not only in the sauce, but also the noodles. If you’ve never had it before, I’m going to show you how easy it is to make, so you can see for yourself, just […]
Irresistible Curry Udon: How to Make the Best Recipe Read More »
This Hiroshima style okonomiyaki is special to me because it reminds me of one of my trips to Japan. For this variation, we’re using yakisoba noodles and adding in a sunny side up egg. It’s best served hot off the stove and topped with Kewpie Mayonnaise, Okonomiyaki sauce and of course – aonori, katsuobushi, and
Authentic Hiroshima Style Okonomiyaki Delicious Recipe Read More »
There’s nothing like making homemade dashi stock from katsuobushi and konbu. It takes roughly 10 minutes of active prep and 20 minutes of active ‘cooking’. Compare that to the all day cooking of traditional beef and chicken stocks, and you can’t really complain that it ‘takes too long’. Because it doesn’t. Dashi is full of
Exquisite Dashi Broth: Effortlessly Make it from Katsuobushi and Konbu Read More »
Daikon and Konnyaku Miso Dengaku (sweet miso glaze) is a Japanese appetizer that reminds me of my trips to Kyoto (where tofu is a specialty). Some of my tastiest memories are eating the dengaku glazes in the many restaurants that serve it. I took that nostalgia and desire to eat more miso and applied it to
Delicious Daikon and Konnyaku Miso Dengaku Recipe Read More »
Cream stew is one of my favorite winter time dishes. This easy and simple recipe uses saikyo miso which makes this an extremely rich yet delicate stew, that is full of umami. If you’ve never tried Japanese cream stew before, this is absolutely one I’d recommend starting with. With few ingredients and minimal preparation, the
Ultimate Japanese Cream Stew Recipe with Saikyo Miso and Chicken Read More »
Mackerel is one of my favorite fish to eat. And miso is the perfect flavoring agent for it. Why is miso is the perfect flavoring agent for mackerel? As you may know, mackerel can have a strong flavor. The miso is equally, if not more strong in flavor, and does a good job showing the
Delicious Japanese Style Mackerel with Miso and Ginger Read More »
Sukiyaki is one of my favorite comfort foods and is the perfect way to stay warm on a cold winter night. Even better is how good it tastes. Even better than that? How easy it is to make at home! Join me later today as I cook it with you live! Hope to see you
Make Sukiyaki Beef: Authentic Japanese Hot Pot Recipe Read More »
Beef and Gobo Shigureni is a savory stir fry with prominent flavors of beef, soy, ginger and of course earthy gobo! This is a spin on dish originally made with ginger and clam. But there is no clam or seafood here! This is beef and gobo at their finest! Cooked in a bath of sake,
Delectable Beef and Gobo Shigureni: A Savory Delight Read More »
Matcha Ice Cream is a totally optional but highly recommended and tasty way to get your ice cream fix! On top of it’s soothing pastel green, this ice cream has a slightly earthy and sweet aroma. Surprise! It tastes just like it smells too! Using a lower ratio of cream, helps to keep this from
Delicious Homemade Matcha Ice Cream Recipe – All Day I Eat Read More »
This Meatless Mapo Tofu with Nira is a delicious variation on Japanese style mapo tofu. The lack of meat makes the overall feel and texture lighter than more traditional recipes that use pork. Nira (also known as garlic chive) adds a unique flavor and a natural green color for your eyes to feast on. Now
Delicious Meatless Mapo Tofu Recipe with Nira Read More »
