panko

Hamburger Steak (Hambāgu) ハンバーグ

December 17, 2012

Homemade Japanese hamburger steak recipe that melts in your mouth, served with a red wine reduction sauce.

127 comments

Ebi Fry (Fried Shrimp) エビフライ

December 4, 2012

Juicy fried shrimp inside a crispy panko shell, serve with homemade tartar sauce or tonkatsu sauce.

118 comments

Mom’s Korokke (Croquette) お母さんのコロッケ

March 26, 2012

Soft creamy potato with ground meat inside a tasty crunchy shell, yeap, it’s mom’s Japanese Potato Croquettes recipe.

126 comments

Mom’s Shrimp Ball

February 2, 2012

Crunchy and flavorful deep fried shrimp ball made with black tiger prawns.

113 comments

Chicken Katsu Don チキンカツ丼

October 19, 2011

Crispy chicken katsu served with savory dashi sauce and eggs over rice. Garnished with Japanese wild parsley and chili powder.

100 comments

Eggplant Parmesan Spaghetti with Meat Sauce

August 26, 2011

The delicious eggplant coated in crispy panko and melted cheese went perfectly with the meat sauce. Next time you have want to serve spaghetti meat sauce with a twist, try adding some Eggplant Parmesan.

75 comments

Tonkatsu とんかつ

July 12, 2011

Whenever we go to Japan, my husband always insists on going to Tonkatsu restaurants. His favorite one (Wako) serves unlimited refill on cabbage salad with yuzu dressing and clam miso soup and I think he comes out 10 pounds heavier than we go in! It’s actually not that difficult to make delicious tonkatsu at home so give it a try!

119 comments

Creamy Crab Croquette

May 23, 2011

As you probably figured out already, Japanese loves deep fried food. The fried food I want to introduce is creamy crab croquette. It’s probably the most tedious recipe I’ve introduced so far but the results are definitely worth it. Once you bite into the crunchy exterior and taste the soft warm cream filling, it’s simply delicious.

130 comments

Korokke (Potato & Meat Croquette) コロッケ

April 27, 2011

Korokke (Japanese Croquette) is by far my favorite food that my mom makes. Every time I go back to my home in Japan, or when my mom visits us, I always request her to cook Korokke for me. My mom makes her Korokke without recipes so this is my original recipe that I have developed over the past years, learning from both my mom’s method and adjusting the taste and texture to my preference. The Japanese usually enjoy Korokke with Tonkatsu sauce but the Taiwanese use ketchup. Try both and let me know what’s your preference.

137 comments

Potato-Leek Gratin

April 1, 2011

I LOVE gratin dish. It’s one of my favorites since childhood. As I was wondering what to do with the leftover leek from last week, my fellow blogger Shannon from Living with Umami told me she was going to cook Potato-Leek Gratin. Shannon made the gratin and shared the recipe on her blog. On the same night I also cooked her yummy gratin! It was so good! If you enjoy the recipe please let Shannon know as well.

52 comments

Crispy Tonkatsu Donburi

March 21, 2011

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.

35 comments

Meat Doria

February 25, 2011

There is something irresistible about the smell of burnt cheese from the oven. One of my favorite open baked cheese dish is Meat Doria. What is Doria? In Japan we call rice gratins “Doria.” Doria consists of sauteed ingredients in either white sauce or tomato sauce poured over cooked rice and then baked in oven or oven toaster.

21 comments

Napa Cabbage Cream Penne

January 30, 2011

I believe different types of dish has the power to change how people feel. When it’s hot and sunny outside, the cool crisp salad tastes extra refreshing. Personally, whenever the weather is cold and raining I always crave some comfort food. This easy to prepare cream penne pasta will quickly warm you up. It’s easy and simple but it tastes goooood! My kids had seconds or thirds and they both said “Hmmmm it’s yummy!!” Think bacon, pasta, cabbage, and cheese broiled in the oil.

6 comments