Tanin Donburi is a rice bowl dish where thinly sliced beef and egg are cooked in a savory sauce and served over steamed rice. It’s a staple menu item at udon shops and many Japanese restaurants, though less well-known than its cousin Oyako Donburi (chicken and egg).
Porridge, or Okayu (お粥) in Japanese, is rice cooked in broth or liquid until it becomes very soft, resulting in either a thin or…
Jyoya Nabe (常夜鍋) is a simple Japanese hot pot dish featuring tender spinach and paper-thin sliced pork in a clear Kombu sea kelp broth.…
Tamagotoji Udon is an udon noodle soup made with beaten eggs swirled into the flavorful dashi-based soup. It is so simple and quick to…
Chicken Piccata is a dish prepared by seasoning thinly pounded chicken tenders, coating them in flour, and dipping them in beaten eggs before pan-frying.…
Ume Wakame Gohan is a simple mixed rice dish made with Umeboshi pickled sour plums and Wakame seaweed. There’s no chopping involved—just combine all…
Low-Carb Okonomiyaki is a creative twist on traditional Japanese cabbage pancakes, using rice paper instead of flour to create a lighter, low-carbohydrate version. By…
Temari sushi is a delightful bite-sized sushi, characterized by its small, round shape and colorful toppings. These perfectly formed balls of vinegared rice are…
The financier is a classic French pastry – small, rectangular almond-flavored tea cakes similar to madeleines, renowned for their rich yet light texture, nutty…