Lotus root is an unusual Asian vegetable you don't usually see served in many US restaurants. In Japan, it's often simmered and served as "nimono". Here's my favorite recipe for lotus root, ground pork sandwiched between two slices of fried lotus roots. It's actually quite delicious, give it a try!
One of my favorite Japanese comfort food is ginger pork. It's very easy to prepare and takes less than 30 min. The perfect blend of ginger and soy sauce on a tender piece of thinly sliced pork is super yummy with rice. Enjoy!
I know I probably say "this recipe is my husband and my favorite recipe" quite a bit, but this spring roll is really one of our favorites. It very quick to prepare since only pork belly has to be cooked. The soft rice paper wrapped around fresh veggie and crunchy pork belly dipped in a citrus soy sauce... it's just perfect.
My family loves eating ramen. Around where we live, there are two really popular ramen shops where there's always a line going out the door. Here's a quick recipe for making ramen broth, it's not the traditional way which take days but my husband said it's still really yummy. Please try and let me know.
No bowl of ramen is complete without chashu. Traditional Japanese chashu is typically pork shoulder rolled into a log, tied together with string and stewed. My recipe uses pork belly instead of pork shoulder because I prefer pork belly's layers of textures, from fatty to lean meat. During the cooking process, each layer absorbs the sauce at a slightly different rate and tastes different. The end result is simply ... amazing.
We love Latino food in our household. Whenever we go to our neighborhood Mexican restaurant, our kids go through the tortilla just like paper shredders. Zoom and it's all gone. This pork carnitas is super yummy and great as party food. All you need to do is prepare the ingredients and have everyone make their own tortilla wrap. Salud!
Here's another meal in bowl recipe I want to share with you. As you might notice by now with my recipes, Japanese has many many kinds of donburi. We think of something tasty by putting it over rice we create a meal in a bowl. It's great for those night when you do not want prepare 2-3 different dish. Enjoy.
I always love to challenge myself to make better Gyoza by experimenting with different ingredients and seasonings. What's fun about Gyoza is that you can be creative with its filling. You can wrap any ingredients you like in the Gyoza skin and create your own invention. For the Gyoza recipe today, I added napa cabbage which is not a typical Gyoza ingredient. For this particular recipe you don't need to dip gyoza in any sauce because it has enough seasonings and taste.
Tonjiru is the perfect miso soup to enjoy on a cold and rainy day. The thick broth with pork belly and vegetable warms you up right away at that first sip. Try the Tonjiru recipe and show your friends a new kind of miso soup.
When I was growing up, yakisoba was lunch menu on weekends and my family used to gather around the Japanese hot plate (indoor griddle) and cook the noodles together. It was my dad's favorite and we didn't mind this repetition either. When I got married, I unconsciously followed the same routine, cooking yakisoba on weekends until my husband told me "Yakisoba again?". However, now the kids love eating yakisoba noodles so this lunch menu started to appear more frequently. Yes, yakisoba is back!
Japanese cuisines are usually pretty healthy, however we do have quite a bit of deep fried food. There are restaurants that specialize in tempura, kushiage (deep fried skewers), and tonkatsu (deep fried pork cutlets). Today I'll share my version of tonkatsu.
Japanese loves Italian food and you can find Italian restaurants everywhere all over Japan. Besides following the traditional recipes, sometimes Japanese add their own ingredients into traditional recipes to give the dish a Japanese twist. Try the creamy spaghetti recipe with soy sauce as the secret ingredient. Let me know what you think, to soy sauce or not to soy sauce.