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 […]
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 […]
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. […]
On a recent visit to my husband’s hometown, we visited his aunt and uncle who live across the street from his parents. Auntie Jackie is one of those home cooks I greatly admire. She can decipher recipes from taste, has a discriminating palate rooted in Japanese cuisine, and is incredibly confident in the kitchen. All […]
Have you disliked a certain food all your life? I hated walnuts for a long time until I came across Mark Bittman’s Beets with Garlic Walnut Sauce. I realized the walnuts I’d been eating were rancid and inappropriately inserted into things (like brownies and banana bread!). But the beet recipe made me discover the true […]
