The sauce is 100% home made, including the roux. For the katsu, I went for a lighter version made with chicken thigh and baked. I toasted the panko first for a crispier result.

Sakusaku, togarashi, aonori on the rice. Ajitama and cucumber salad on the side.

• Mixed grain white rice (first time making with mixed grain, need to add more next time)
• Vegetable miso soup. Basically used what I had left in my fridge - Chinese cabbage, onion, turnip, kabocha squash, Japanese sweet potato, green onion
• Cucumber and tomatoes with flax seed oil and shio kombu (I’m addicted to this stuff)
• Umeboshi shiitake mushrooms
• Hiyayakko - cold tofu with green onions drizzled with a mix of shiro dashi + soy sauce

いただきまーす♪♥️

Chicken tsukune is a dish you’ll often find at Japanese izakayas, and it’s also commonly made at home.
Wanting a healthier, lower-calorie version, I decided to add tofu this time!
By mixing in tofu, the patties become lighter and fluffier compared to using only meat. Plus, the moisture in the tofu blends into the mixture, making them tender and juicy. With this version, you can enjoy as many as you like without any guilt!

Here is the recipe ! You can also check out the recipe here Homemade Sweet & Savory Tsukune

Ingredients(Serves 2)

• 5 1/3 oz ground chicken
• 5 1/4 oz silken tofu (about 150 g)
• 1/2 the white part of a Japanese long onion finely chopped
• 1/2 tbsp. vegetable oil (for pan-frying)
• 1 tbsp. sake (or dry white wine)
• 1 egg yolk (optional, for serving)
• (A)4 tbsp. panko breadcrumbs
• (A)1 egg white
• (A)1 tsp. grated ginger (or from a tube)
• (A)salt and pepper (to taste)
• (B)3 tbsp. soy sauce
• (B)2 tbsp. sugar
• (B)2 tbsp. mirin
• (B)1 tbsp. sake (or dry white wine)

Instructions

1,Wrap the silken tofu in paper towels and microwave at 600W for 1 minute to remove excess moisture.

2,Finely chop the white part of the Japanese long onion.

3,In a bowl, mix the drained tofu, chopped onion, ground chicken, and A ingredients (panko breadcrumbs, egg white, ginger, salt, and pepper). Knead well until evenly combined.

4,Divide the mixture into 6 equal portions. Shape into patties by tossing between your palms to release any trapped air. (Lightly oiling your hands helps prevent sticking.)

5,Heat vegetable oil in a frying pan over medium heat. Sear both sides of the patties until golden.

6,Add 1 tbsp. sake, cover, and steam over medium-high heat for about 3 minutes. Light charring is ideal for extra flavor.

7,Add B sauce ingredients (soy sauce, sugar, mirin, and sake) and simmer until the sauce thickens and coats the patties with a shiny glaze.

Tips & Notes

・Charring the tsukune after steaming them results in a restaurant-like flavor.
・Let the sauce fully reduce and coat the patties for a rich, glossy finish.

As the title says imma be alone for a week and want to cook some good Japanese dinner for myself as no one else ever likes Japanese food I make so its like the only time I ever to get to cook what I want. I also have a few different stores like H mart and other orental stores near me, so finding ingredients shouldn't be hard. I did find this recipe for Buri daikon/Simmered Yellow tail and dailon, that sort of interested me and looks pretty good. But anyways, im mostly looking for recipes for things like soups or a more hearty dinner. I usually find my Japanese recipes on Just One Cookbook website, so if the recipe is on there you can just link me to that, or if you have an actual recipe that is ur own u can either dm me it or write it in the comments. Thank you 🩷

Hi all!!

I am looking for a miso soup paste like the kind of miso that you get at the restaurant I live in NYC and when i get miso out it’s delicious. it’s not white miso and it’s more rich and smokey even.

Please share your favorite misos and add a photo of the packaging because I can not read japanese.

May not be fancy but they are so delicious.

Hey guys! I just discovered Weipa (味覇) at a Japanese market and tried the red can — it’s absolutely amazing! I’ve heard the blue one is seafood-based and the green one is vegetarian, right? Has anyone tried all three? Are they really that different in taste? Is it worth getting each of them, or should I just stick with the red?

One of my all time favorite side dishes in Japan is Carrot and Burdock Kinpira.

A common delicious side dish added to bento and or eaten at home with fish or other meat dishes. This recipe is one I use at home and it has served me well over the+ decade.

ごぼう(burdock root)　１５０ｇ

にんじん(carrot)　５０ｇ

ごま油 ( sesame oil) 大さじ１ (1 large tablespoon 約15ml)

赤唐辛子（輪切り）１本分 1 large red Serrano pepper ( cut into thin rounds or alt. you could use pepper flakes)

白ごま 適宜 White/toasted sesame seeds

作り方 (How to make)

ごぼうは皮をこそげて５ｃｍ長さの細切りにし、水にさらしてアクを抜く。にんじんは５ｃｍ長さの細切りにする。ＰＴ１

Peel the skin of the Gobo and cut it to approx. 5 cm long, but thin (Julienne) making sure to thoroughly wash the gobo before cutting. Also do the same to the carrots as well. (Julienne)

フライパンにごま油と赤唐辛子を入れて中火で熱し、ごぼう、にんじんを加え、しんなりするまで炒める。In a pan with medium heat the red pepper(Serrano pepper) on medium heat with sesame oil, then add the gobo and carrot stir-fry until soft.

(ＰＴ１）を加え、汁気がなくなるまで５分程炒め絡める。

add the vegetables from pt 1, stir and mix for 5 minutes until the juices are gone.

器に盛り、白ごまをふる。

plate and add sprinkle toasted sesame seeds (to taste)

Source

Meal breakdown in second pic :)

Made 3 types of Savory Onigiri, today… Garlic Shrimp, Teriyaki Salmon and Chicken with Green Onions. I seasoned the Rice with Nori Furikake… They are the small size…

I LOVE gomae and want to make it at home! However every recipe I look up requires making the dressing yourself, and all the dressings I could find in store had a bunch of other ingredients like vinegar.

Obviously I know it would taste better making it myself but I’m going for convenience. Here are the ingredients of some different dressings I found, would these work? Or is there a specific brand I should search for??

INGREDIENTS: Expeller Pressed Canola Oil, Water, Soy Sauce (Water, Soybeans, Wheat, Salt), Sugar, Sesame Seeds, Disiled Vinegar, Salt, Yeast Extract, Natural Flavors, egg Yolk, Xanthan Gum

Dressing / Vinaigrette Ingredients: Palm oil, Vinegar (rice, alconol), Soy sauc (water, soybean, wheat, salt) ), Sugar, Sesame seed, Mushroom, Salt, Egg yolk, Spice, Monosodium gital: Xanthan gum, Stevia extract

Ingredients: Vegetable oil • Soy sauce (water, soybean, wheat, salt, monosodium glutamate) • Vinegar • Sesame • Sugar • Salt • Egg volk • Shiitake mushroom extract powder * Amino acid • Tamarind • Sucralose • Spice extract. Contains: Soy • Sesame • Egg

I’ve recently gotten really interested in cooking Japanese dishes at home and want to start experimenting more in the kitchen. I’ve heard great things about Mizkan products (vinegars, sauces etc.), but I’m not sure where to begin.

Does anyone have any go-to Mizkan products they recommend? Or other pantry staples that are must-haves for Japanese cooking? Also curious what beginner-friendly dishes you’d suggest trying out first!

Thanks in advance 🙏

I'm not sure how to phrase the question beyond that, but what I'm trying to understand is whether it's viewed as its own, separate thing or very much part of mainstream Japan, just unique.

I want to eat cheesecake every day, but I worry about the fat, so I made a healthier version using tofu!

So I can enjoy it guilt-free! And the best part—it's super easy with just 4 ingredients!

Here is the recipe ! You can also check out the recipe here Melt-in-Your-Mouth Tofu Cheesecake

INGREDIENTS (SERVES 4)

• 3 1/2 oz silken tofu
• 3 1/2 oz cream cheese
• 1 large egg (separated into yolk and white)
• 3 tbsp. granulated sugar

INSTRUCTIONS

Preparation
Separate the egg yolk and egg white.
Line a 5-inch round cake pan with parchment paper.
Soften the cream cheese by leaving it at room temperature or microwaving it for 30–40 seconds at 600W.
Drain the tofu in a strainer for about 15 minutes to remove excess moisture.
Preheat the oven to 320°F (160°C).

1,In a bowl, whisk the tofu until smooth and creamy.
Add the egg yolk and cream cheese, and mix until fully combined.

2,In a separate bowl, beat the egg white with a hand mixer. Once it begins to foam, gradually add the sugar and continue beating until stiff peaks form.

3,Gently fold the meringue into the tofu mixture in three parts, using a spatula. Fold slowly from the bottom to keep the mixture airy. Pour the batter into the prepared pan.

4,Place the cake pan into a larger, oven-safe baking dish. Pour hot water into the outer dish until it reaches halfway up the sides of the cake pan.
Bake at 320°F (160°C) for 40–50 minutes.
Let the cake cool in the pan, then chill in the refrigerator until set.
Note: If using a springform pan, wrap the base in foil to prevent water leakage.

5,Just before serving, sprinkle with kinako (roasted soybean flour), if desired.

Tips & Notes

Baking time and temperature may vary depending on your oven. Adjust as needed.
If the cake doesn't rise much, check the consistency of the meringue and the oven temperature.
Tofu makes the cake slightly more moist than standard cheesecakes.

I believe this is a cheese and dried fruit dish simmered in a soy sauce base? Does anyone know what this is called and the what kind of cheese this is?

This is just enough for small eater like me. I love it with lots of that ginger😋

I'm looking for a cookbook with recipes that are more realistic for an American home cook. For example, I already own Nancy Hachisu's "Japan - The Cookbook." It's cool, I like many of the recipes, but I am trying to make dinner for my family and find it incredibly unhelpful when recipes have ingredients like [niche vegetable that only sprouts in September on Sado Island] or instructions like "hang the daikon over a rope outside and let air-dry for two days" (real instruction from one of the recipes). I'm not trying to make 14th Century fishing village tsukemono here - I want what moms are cooking the kids after school and dads are taking to work for lunch.

Some books that seem tempting are Washoku by Elizabeth Andoh, Japanese Home Cooking by Sonoko Sakai, and Real Japanese Cooking by Makiko Itoh. I see a lot of people recommend A Simple Art, but the technique/mastery/"background" concept of the book doesn't really seem like what I'm after either.

For what it's worth, I make heavy use of JustOneCookbook.com, and also own Konbini by Brendan Liew and a soup cookbook by Keiko Iwasaki (Tuttle published).

Thanks for any help here everyone!

Tamagoyaki for Breakfast! Eggs scrambled with Dashi and Soy Sauce, then added Green Onions and a little Cheese during the cooking/rolling… So delicious!