Category Archives: Recipes

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 […]

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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 […]

Also 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 […]

Also posted in Contemporary Recipes, Salads, Vegetables | Tagged , , , , , , | 2 Responses

Hayashi Rice

Have you ever had hayashi rice? It’s a beloved dish, right up there with omuraisu and curry rice, but doesn’t get as much attention here in the U.S. I ate it growing up, but it fell off my radar until our last trip to Japan. Quickly, it’s become one of our favorites so I knew […]

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Braised Daikon with Chicken

We’ve been getting great daikon at the market. I wanted a recipe with a well-seasoned broth that gently cooked its flavors into the daikon. I found this Chinese-inspired dish in haru-mi, Harumi Kurihara’s quarterly magazine. The savory broth is made from the reserved liquid from rehydrated shiitake, chicken broth, shoyu, oyster sauce, leek, and smashed […]

Also posted in Contemporary Recipes, Favorites, Meat | Tagged , , , , , , , , , , , | 8 Responses


Oshiruko is a sweet red bean soup with mochi, often served around New Year’s. I made a contemporary version of it with kabocha, but this is the traditional way it’s prepared. The method is simple, so it’s a bit of a stretch to call it a recipe. I used the leftover New Year’s mochi I […]

Also posted in Sweets | Tagged , , , , , , | 7 Responses
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