<img loading=“lazy” src=“https://norecipes.com/wp-content/uploads/2019/01/quick-nikujaga-010-1200x1799.jpg" onerror=“this.onerror=null;this.src=‘https://blogger.googleusercontent.com/img/a/AVvXsEhe7F7TRXHtjiKvHb5vS7DmnxvpHiDyoYyYvm1nHB3Qp2_w3BnM6A2eq4v7FYxCC9bfZt3a9vIMtAYEKUiaDQbHMg-ViyGmRIj39MLp0bGFfgfYw1Dc9q_H-T0wiTm3l0Uq42dETrN9eC8aGJ9_IORZsxST1AcLR7np1koOfcc7tnHa4S8Mwz_xD9d0=s16000';" alt=“Nikujaga (literally “meat and potatoes”) is an easy Japanese stew that comes together in under 30 minutes form just a handful of ingredients that get thrown in a pot together and simmered until flavorful and delicious. #japanesefood #japaneserecipe #stew #meatandpotatoes - 1”> What is Nikujaga? Niku (肉) means “meat” in Japanese, and jaga is short for jagaimo (ジャガイモ) which means “potatoes”. Put the two together, and you have yourself a Japanese stew featuring meat and potatoes!...

Ramen Eggs (味玉 - Ajitama) With a soft, jammy yolk and umami-packed white, a perfect Ramen Egg is the crowning jewel on top of a bowl of ramen noodles . Although they’re most commonly found atop a bowl of perfect ramen, these flavorful Japanese soft-boiled eggs (known as Ajitama in Japan) are super versatile. They can be added to salads , tucked into sandwiches , stuffed inside an onigiri , or even eaten as a snack....

In most parts of the world, chicken consists of either dark meat or light, but in Japan each bird is dissected into dozens of unique cuts, each with a unique texture, appearance and flavor. Yakitori, or “grilled chicken” restaurants are where this is most evident, with an often pages-long menu of chicken parts running the gamut from the mundane, like sasami (chicken tenders) and tebasaki (chicken wings); to the novel, like bonchiri (tail) to seseri (neck meat); to the down-right bizarre, like kinkan (unlaid eggs) and sunagimo (gizzard)...

Kamameshi is rice cooked in a cast iron pot along with a flavored broth and some other goodies. It’s similar to takenoko gohan and takikomi gohan , except the pot it’s cooked in encourages the bottom layer of rice to lightly burn (known as “okoge” in Japanese), giving it a nice flavor reminiscent of rice crackers. Unfortunately, I don’t have a kama (iron pot) and I imagine most of my readers don’t either, so I made this using a small Le Creuset (enameled cast iron pot)....

Growing up, a steaming bowl of ramen was my panacea to mend a cold, the balm demanded to sooth my angst, and the pick-me-up needed after a rough day at school. Those perfect bowls of creamy porcine soup brimming with curly noodles were, for me, the quintessential comfort food. This is probably why I took it with such great offense when hipster New York ramen joints started offering meatless abominations on their menus....

The origin of Shrimp Cocktail is a bit unclear. Some say it’s so named for the cocktail of condiments in the sauce, others say it’s because they are traditionally served in cocktail glasses–a clever repurposing of unused stemware during Prohibition. Whatever the case, Shrimp Cocktail is a quintessential retro American dish that’s undergone little innovation over the past century. At its best, Shrimp Cocktail is a titillating appetizer with plump juicy shrimp doused with lemon juice and dipped in a sweet spicy sauce that goes down kicking courtesy of the horseradish....

Pork chops can be effortless and delicious, but first you need to understand a few things about the pork that’s sold in supermarkets. Pigs in the US have been selectively bred to be very lean over the past fifty years. According to the National Pork Board, a 3 ounce serving of pork tenderloin has 3 grams of fat, which is .1 gram LESS than skinless chicken breast! It also has 15% less cholesterol than chicken breast....

This creamy Mentaiko Pasta is a dish that perfectly embodies the art of wafu pasta - a delightful fusion of Italian and Japanese cuisines. This dish combines the comforting familiarity of creamy pasta with the unique, umami-rich flavor of mentaiko (spicy cod roe), and the beauty of my recipe lies in its simplicity. It’s quick enough for a weeknight dinner yet impressive enough to serve at a dinner party....

This classic Spanish tapa is as simple to prepare as it is delicious to eat. I’ve refined the technique for making it to produce perfectly-cooked, juicy shrimp in a sauce garlic lovers will flip for. Ingredients for Gambas al Ajillo How to Serve Gambas al Ajillo Variations on Garlic Shrimp Shrimp Recipes 📖 Recipe Comments Ingredients for Gambas al Ajillo As with any simple dish, the quality of the ingredients will make a significant difference in the quality of this garlic shrimp recipe....

Every country has dishes that bring back memories of mom’s cooking, and in Japan, Salmon Onigiri (鮭おにぎり) is one of them. With a pocket of tender, salt-cured salmon wrapped in a blanket of warm, fluffy rice, it’s a satisfying portable meal that’s as comforting as it is convenient. While onigiri is often called a “rice ball,” the name actually comes from the verb nigiru (握る), meaning “to clasp.” It’s simple to make, but with the right ingredients and a few small techniques, you can turn this humble snack into something extraordinary....

I love finding ways to preserve seasonal flavors so I can enjoy them all year long. One way I do this is by making fruit-infused liqueurs . Uméshu (梅酒), or “plum wine” is made in this manner, by soaking ume fruit and rock sugar in shochu. The problem with this method is that it uses alcohol as a solvent to extract the flavors from the fruit. This is fine for making cocktails, but not very useful for other purposes, and it obviously can’t be consumed by children....

Although I admire people who can adhere to a strictly vegan lifestyle, it’s not realistic to get everyone to change their eating habits overnight. I’ve long believed that the way to get people to follow a more plant-based diet is to make vegan food materially better than the conventional alternative. By better, I don’t mean esoteric ideas like being kinder to the world around us or being healthier (even though those are valid points to eat vegan), but better in an immediately apparent way such as better taste or easier preparation....

Arroz con Pollo, which literally means “rice with chicken” is a luscious one-pot meal that is as simple as it sounds, and yet when prepared well, it is greater than the sum of its parts. A feast for the senses, it’s not only visually stimulating, with brilliant hues of ochre and vermillion, Arroz con Pollo also has layers of tastes and flavors that synergize to make each bite more delicious than the one before it....

Chinese Stir-Fried Green Beans Although it’s a popular staple at Chinese-American restaurants, Stir-Fried Green Beans with Black Bean Sauce most likely originated from the Sichuan dish 豆角炒肉末 or “green beans fried with minced meat.” The original dish is made with equal parts long beans and meat along with plenty of chili peppers for a fiery kick. Chinese Stir-Fried Green Beans Trick for Tender yet Vibrant Green Beans Marinate the Meat The Stir-Fry Variations of Green Bean Stir-Fry 📖 Recipe Comments Growing up in Napa, this simple stir-fry was my mom’s favorite from the local Chinese take-out joint....

Japanese Hamburger Steak with Teriyaki Sauce Hamburg Steak, also known as Hambāgu, is the Japanese version of Hamburger Steak. Although it’s named after the German port city of Hamburg, the dish originated in New York as a Hamburg-style steak. It’s based on German Frikadelle , and although it’s unclear how it ended in Japan, the first written references of a similar dish appeared in the 1870s. Hamburg Steak is considered yōshoku, or Western food in Japan, but it’s become one of the most popular home-cooked meals over the past 70 years....

Please excuse the braggadocio, but these are the best sunny side up eggs I’ve ever had. With fully cooked whites that are tender from top to bottom, and a thick yolk that flows like warm ganache, it takes the best parts of a poached egg and combines them with the ease and beauty pageant good looks of eggs sunny side up. I’ve covered my techniques for the perfect boiled egg , perfect poached egg , and perfect scrambled eggs before, but a technique to cook eggs cooked sunny side up has been notably absent....

Most Tokyo-style shoyu ramen broths lean heavily on soy sauce and fish, yet fall short on depth and dimension. Sure, there are ramen shops here turning out beautifully balanced bowls, but good luck getting one without lining up an hour before they open. This got me wondering: could I apply some of the same techniques I used for my miso ramen and tsukemen to craft a top-tier shoyu ramen recipe at home?...

Best Shrimp Fried Rice Over the years, I’ve seen many culinary travesties masquerading as Asian food, but the one that puzzled me the most is fried rice. It’s one of the simplest foods in the Asian repertoire, and in my household, it was one of the first dishes I learned to make from my mom. That’s probably why comedian Nigel Ng’s character “Uncle Roger” had a field day with the BBC’s version of Egg Fried Rice....

One of the biggest criticisms I hear about French food is that it’s complicated. While there are certainly dishes in the French repertoire that take a lot of work, Sole Meunière is not one of them. Taking a whole fifteen minutes from start to finish, it makes for a perfect weeknight meal. Another common observation is that French food is heavy. I won’t lie to you, with three tablespoons of butter in it, Meunière is not a light sauce, however the bright flavors of the lemon let the browned butter work its wonders without feeling like you just ate two and half cubic inches of butter....

For those who grew up making Mac & Cheese out of the blue box, the problem with Macaroni and Cheese from scratch is two-fold. The first is that most recipes are complicated, involving multiple stages and lots of pots and pans. The second problem is that despite all the work, cheese sauce is tough to get right, and can often end up clumpy, gritty, or chewy, bearing little resemblance to the slick elbows of pasta in a velvety smooth sauce that we all love....