Scrambled egg is often the first dish we learn how to make, yet for many it’s one of the hardest dishes to master. While everyone has a different ideal of what scrambled eggs should be like, I can’t help but smile when I’m served a plate of tender golden yellow curds that somehow manage to defy contradiction by being light and fluffy, yet rich and decadent. Over the years, I’ve seen all kinds of tricks suggested to get fluffy scrambled eggs....

When I’m at home, I’m all about simple, nourishing meals that titillate the taste buds without much effort in the kitchen. This explains why I’m such a sucker for donburi or Japanese Rice bowls . The term literally refers to the large ceramic bowls used to serve rice topped with other ingredients. If you imagine a meat dish, a vegetable stir-fry, and an omelette colliding over a bowl of rice into a delicious mess, and you’ll have a pretty good idea of what most donburis are all about, including this Pork Katsudon....

Rengoku’s Demon Slayer Bento (牛鍋弁当 - Gyunabe Bento) Regardless of where you live, you’ve probably heard of Demon Slayer: Kimetsu no Yaiba (鬼滅の刃). It’s a Japanese manga turned anime series that has become one of the highest-grossing media franchises of all time, ahead of Pirates of the Caribbean and slightly behind Sesame Street. In case you haven’t seen it, I won’t spoil the story, but this beef bento box plays an important role in the Mugen Train story arc....

While most Americans know Sapporo for the eponymous beer, it’s also the 5th largest city in Japan and the capital of Hokkaido. A stone’s throw away from Siberia, it snows six months out of the year, and it’s famous for the tasty foods that come out of its frigid waters. Whether it’s the bitter cold, or the historical Russian and Mongolian influences in the region, they do things a little differently up there....

Hanetsuki Gyoza (羽根つき餃子 - literally “dumplings with wings”) is a culinary masterpiece that transforms ordinary cabbage dumplings into crispy works of food art. The contrast between the juicy filling, chewy gyoza wrapper, and that impossibly crispy skirt is a revelation. I recently had the honor of learning this technique from its creator, Chef Isao Yagi of Nihao Honten . At 90 years old, Chef Yagi is still a force in the kitchen, and the opportunity to learn directly from the master was truly humbling....

Kakiage Vegetable Tempura (かき揚げ) Kakiage is a type of Japanese vegetable tempura made by mixing the ingredients together with tempura batter and frying the mixture into crispy fritters. When made well, it should be crisp and light with a thin coating of batter holding a colorful assortment of vegetables together. Kakiage Vegetable Tempura (かき揚げ) Why My Recipe Works Ingredients for Kakiage Tempura How to Make Vegetable Kakiage Tempura Other Fried Recipes 📖 Recipe FAQ Comments Why My Recipe Works Instead of making the batter separately and mixing it together, I toss the vegetables in flour and then add the liquid....

It’s been over three years since my last fish and chips post. While there was nothing wrong with it, I’ve always been a fan of the adage “if it ain’t broke, then take it apart and make it better”. Yep, I was “that kid” that would take apart a brand new Nintendo (amongst other household items) to figure out how to make it play foreign games. Today, I blame credit that inquisitive nature for my penchant for cooking without recipes....

In a country where you can get everything from hamburgers to lady’s undergarments out of a vending machine, it’s no surprise that home cooks have many convenient options when cooking a meal. For some dishes like Japanese curry (カレーライス - karei raisu), pre-made mixes have become the norm rather than the exception, and a trip to the supermarket will reveal an entire section of boxed curry mixes. Why My Recipe Works Convenience over Flavor So What Exactly is Japanese Curry?...

Like many great comfort foods, Chan Chan Yaki (ちゃんちゃん焼き) began as a practical way to feed a crowd with something hearty and satisfying. The dish was born in Ishikari, a region famous for its salmon, where local fisherfolk cooked their catch with vegetables and miso over open griddles. Today, it’s a festival favorite, sizzling on huge steel plates called teppan . Its name mimics the cheerful chan-chan sound of metal spatulas hitting the griddle as the food gets chopped up....

I’ve been lucky enough to have had the opportunity to eat my way around the world in recent years, but that’s not how it’s always been. I grew up in a small agricultural community in Northern California and we rarely ate out. This was mainly due to the fact that my mom firmly believed in the healthfulness of wholesome home-cooked meals, a belief that I hold to this day....

The name Pad See Ew (ผัดซีอิ๊ว) literally translates to “fried soy sauce” and as the name would indicate, the primary seasoning of this rice noodle dish is soy sauce, providing rich umami flavor. The key to getting the mahogany brown hue on the noodles is to use dark soy sauce. Unlike East Asian soy sauce, Thai dark soy sauce is nearly black in color, with a viscosity comparable to maple syrup, and a sweet fragrance reminiscent of molasses....

Like pulling doves out of an empty top hat, this Parsley Pasta is one of those “something from nothing” dishes that comes together like magic. It goes to show that your fridge can be virtually empty, save a scrap of cheese, a lonely egg, and some garnish and you can turn it into a wholesome meal that tastes as good as it looks. For me, that something from nothing magic is what pasta is all about....

With egg prices on the rise, it’s more important than ever to get the cooking times right when boiling eggs. Luckily, I did this research many years ago. The principles still apply. Whether you like them soft-boiled or hard boiled, this recipe explains all the factors involved in making perfectly boiled eggs for your setup. As a bonus, I’ve also tested several methods of making eggs easier to peel and have come up with the best method for peeling boiled eggs....

Shrimp Tempura Roll (エビ天巻き寿し) Most types of sushi rolls on the menu at sushi restaurants outside of Japan aren’t very traditional, but Shrimp Tempura Sushi or Ebiten Makizushi is a type of cooked sushi that’s made in homes around Japan. I’ve combined the highlights of both the Japanese and Western versions in my shrimp tempura sushi roll recipe and created a hybrid that’s the best of both worlds. With crunchy shrimp tempura, creamy avocado wedges, and crisp lettuce rolled with sushi rice and nori, this tempura shrimp roll has a mouthwatering combination of textures and flavors that makes these as fun to eat as they are delicious....

Authentic Yaki Udon (焼きうどん) Yaki Udon is a Japanese stir-fried noodle dish that’s a close relative of Yakisoba. It’s typically prepared with inexpensive ingredients like cabbage, carrots, and onions, and yet it’s flavorful and satisfying. This has made it a street-food staple which can often be found at omatsuri , or festivals alongside other favorites such as Okonomiyaki and Yakisoba . Although I’ve left out the meat from this version, and it’s brimming with flavor thanks to the shiitake mushrooms....

I like my breakfasts savory, rather than sweet. Eating a syrup-drenched pancake for my first meal just doesn’t have the same appeal as a plate of bacon and eggs , or a proper English fry up . But even amongst the plethora of savory Western breakfast choices, this Eggs Benedict recipe is my very favorite. (I have lots of creative breakfast ideas, sweet and savory, here ). When prepared properly, each dreamy bite is like noshing on a small mouthful of heaven....

I often hear from people how surprised they are by the lack of rolls at sushi restaurants in Japan. For those who only eat rolls, it can be a problem, but for those who are a little more adventurous, it’s a chance to try authentic nigiri sushi that you’d have a hard time finding in the US. While nigiri sushi prepared by the hands of a master sushi chef is a thing of beauty, I grew up in California, and I love me some rolls!...

Chicken Katsu Chicken Katsu (チキンカツ) is a variation on Tonkatsu , which uses chicken instead of pork. The name “Katsu” comes from the English word “cutlet,” which becomes “katsuretsu” when transliterated into Japanese. It’s typically made with either chicken breasts or thighs coated in panko before being deep-fried and served with sweet and savory tonkatsu sauce . Chicken Katsu Why this recipe works Ingredients for Chicken Katsu How to make Chicken Katsu Other ways to serve Chicken Katsu 📖 Recipe Comments Why this recipe works If you’re using chicken breasts, it’s important to butterfly them....

History of Panna Cotta Panna Cotta literally means “cream cooked” in Italian, and although it’s often positioned as a traditional Northern Italian dessert, all evidence points to a rather short history. The first mentions of the dish didn’t start appearing in Italian cookbooks until the 1960’s. Although its exact origins remain murky, it’s likely that this gelatin free panna cotta evolved from other egg and cream based custards widespread across Europe....

Today I’m going to share with you one of the best things I’ve put into my mouth this year. It may not be much to look at from the outside, but crack these babies open and the fluffy cheddar and chive biscuit parts to reveal a soft boiled egg with a molten gold core. It may look like some kind of sorcery, but I assure you, there were no spells involved in the making of these magical biscuits....