Author Archives: Azusa

Ginger Beef

Ginger beef is good to have under your belt because it comes together super fast, it’s satisfying and delicious, and it only requires 4 ingredients. Pork is probably more commonly used in this dish, but I remember my mom making it with beef growing up. You could make a meal of it by pairing this […]

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From the Archives: Tuna + Avocado Donburi

For today’s look back, I want to re/introduce you to Tuna + Avocado Donburi. This was one of those one-bowl meals that sprung out of necessity and surprised me when it turned out as good as it did. I love that the ingredients are few and the method is simple, and yet you get a […]

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Bacon Korokke

Korrokke are Japanese potato croquettes. They’re especially nostalgic for me because in junior high, my friends and I would stop by the butcher on the way home and order them as an after school snack. They were warm and crispy and felt like such a treat. If you’ve never come across korokke, they’re basically mashed […]

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Egg Drop Soup

I make this Chinese-influenced soup when serving a batch of gyoza or fried rice. I don’t know how it’s traditionally made, but here dashi is used as a base, which gives it a smooth, smokiness I like. If you have dashi on hand (I usually double a batch and freeze what I don’t use), this […]

Posted in Contemporary Recipes, Favorites, Soups, Tofu + Egg | Tagged , , , , , | 8 Responses

Chicken Soboro

Chicken soboro is ground chicken cooked in shoyu, mirin, and sugar. It’s layered on top of rice and sprinkled with sake-cooked scrambled egg on top. It’s great for bentos and you could also use it as a filling for musubi without the egg. I made this the other day and my stepdaughter loved it, so […]

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Hamburger Steak

Hamburger steak is essentially Japanese meatloaf in patty form. Many of the ingredients are the same—softened onions, breadcrumbs, milk, egg, etc. The only difference is meatloaf takes an hour in the oven and this is cooked on a stovetop in minutes. I usually make a sauce that combines tonkatsu sauce, ketchup, and sake, but lately […]

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From the Archives: Sukiyaki Donburi

I’m reserving Fridays of this month to spotlight a recipe from the archives. These are recipes that made a strong impression on me and ones that I’d like to incorporate into my regular repertoire more often. This week I’m taking another look at Sukiyaki Donburi. Growing up, sukiyaki was a leisurely meal. We’d fill our […]

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Temaki Zushi

Do you love sushi? Is it becoming an expensive habit? Making sushi at home doesn’t have to require any rolling technique or special equipment. Temaki zushi (which translates to hand rolled sushi) is DIY—you prepare all the ingredients and everyone makes their own hand rolls. It feels communal and the best part is creating your […]

Posted in Favorites, Fish, Rice Dishes, Traditional Recipes, Vegetables | Tagged , , , , | 8 Responses

Chicken Tatsuta Age

A close cousin to the commonly known Japanese fried chicken, karaage, tatsuta age is different in that the chicken sits in a quick marinade before dusted in a coat of katakuriko and fried in hot oil. I know deep frying seems like a lot of work but as a side dish, it’s no big deal. […]

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Carrots with Sesame

If you need a new way to eat vegetables, this sesame sauce is versatile. Here, I tossed it with steamed carrots cut into matchsticks, but you could also use this on green beans, asparagus, or broccoli. I imagine cooked chicken would be just as delicious. I keep a jar of it in the refrigerator and […]

Posted in Contemporary Recipes, Salads, Vegetables | Tagged , , , , , , | 2 Responses
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