Born from the union of Western influences with traditional Japanese cuisine during the Meiji Restoration, Tonkatsu (とんカツ) has become a staple of home cooking in Japan that’s spawned a whole genre of crispy breaded dishes like Ebifry as well as dishes that include a shatteringly crisp pork katsu as their base. Unlike Western breaded pork cutlet recipes, my Tonkatsu recipe uses thicker pork chops which are coated in a thick layer of flakey panko....

You don’t need cream to make a creamy dessert. This vegan panna cotta uses plant-based milk, a whole vanilla bean, and just enough agar to create a smooth, satiny custard that melts like silk on your tongue. I first developed this recipe while cooking for a vegan client, but it’s since become a regular in my own kitchen-especially when I want something light, elegant, and low-effort. The kokutou syrup adds deep, layered caramel notes without overpowering the delicate custard....

Growing up, in a Japanese-American household, we had an interesting mix of foods that graced our dinner table. It’s only after I left home that I came to recognize them as comfort foods. Mac and Cheese didn’t make the list, but Japanese Curry and Spaghetti with Meat Sauce were some regulars. Lasagne is another classic comfort food that made it onto our dinner table for special occasions and to this day, it’s one of my all-time favorites....

Finding a Better Way ,If you’ve been cooking for some years, you’ve probably spent untold hours chopping onions. It’s a chore, that’s a necessary evil of cooking because onions form the basis of countless dishes, like my Japanese Curry from Scratch , or this easy Chicken Biryani . The traditional way of cutting onions has never sat well with me because you end up with a chunk of onion that you either toss and waste or spend extra time chopping it separately....

While this this dish has its roots firmly planted in my New York apartment, I could totally picture it being served in an Okinawan noodle bar. Okinawa is the southern-most island of Japan, just a stone’s-throw from Taiwan, and their food takes cues from their neighbors, using a lot of pork and fish. Rather than using a traditional dashi-based soup stock for udon, I’ve combined some braising liquid from the pork belly kakuni I made the other night with dashi to create a tasty, though unconventional broth for the noodles....

Gimbap (김밥), or Kimbap, literally means “laver and rice”. Loaded with fillings and rolled up in seaweed sheets like Futomaki sushi , Gimbap are a feast for the eyes as well as the mouth. In Seoul, there are Gimbap specialists, which vend these tasty morsels out of little holes-in-the-wall, and it’s often what I grab for a meal on the go while I’m there. Gim vs. Nori You might be thinking that gim looks a lot like nori, and you’d be right in that they are both made with laver, a type of algae, but that’s about where the similarity ends....

Homemade Udon Noodles (手打ちうどん) Udon is a thick Japanese noodle made with all-purpose flour, salt, and water. While there’s nothing complicated about the ingredients, the technique to produce uniform noodles with a slick bouncy texture can take some practice. In this udon tutorial, I will show you everything you need to know to start making these delicious noodles in your own kitchen. Homemade Udon Noodles (手打ちうどん) Why My Recipe Works Ingredients for Udon Noodles How to Make Udon Noodles How to Cook Udon Noodles How to Eat Udon Other Udon Recipes 📖 Recipe Udon FAQ Comments Why My Recipe Works Unlike most recipes, precisely measuring the ingredients for udon is critical....

Step into any katsu restaurant in Japan, and you’ll undoubtedly encounter those glorious mounds of feathery shredded cabbage, sitting like a crown beside a crispy, golden cutlet of Tonkatsu . But this ain’t no coleslaw, and as simple as it is, a lot of technique goes into transforming this humble member of the Brassica genus into a visually stunning and texturally pleasing side salad. Why My Recipe Works Is Cabbage Good for You?...

Kani Salad (カニカマ サラダ) Kani Salad is a delicious Japanese seafood salad brimming with contrasting textures, tastes, and colors. Although it’s known as Kani Salad in the West, the imitation crab meat used to make the dish is called kani kama in Japanese, so in Japan, the dish is known as Kani kama Sarada (カニカマ サラダ). Kani means “crab” in Japanese, and kama is short for kamaboko, a traditional Japanese fishcake....

Kitsune Udon literally means “fox udon,” but don’t worry, there are no foxes involved in making the dish (it’s a reference to Japanese mythology). Despite having an unusual name, it’s the most popular udon dish in Japan and also happens to be one of my personal favorites. This Vegan Kitsune Udon contains no animal products, but it has all the satisfying flavors of the original dish. With thick, chewy noodles in piping hot vegan-friendly dashi broth, the defining feature of Kitsune Udon is the sheet of savory-sweet fried tofu on top, which is known as Inari Agé....

What is Nokedli? Hungarian Nokedli (sometimes called Galuska) are small Central European dumplings that are closely related to German spätzle. These miniature dumplings come together from simple ingredients, and are basically a free-form egg noodle. That’s probably how American-style Paprika Chicken came to be served with egg noodles. Because they’re formed and dropped into a pot to cook simultaneously, they take on random shapes with nooks and crannies that make them perfect for holding onto sauces....

Okonomiyaki Osaka-Style (関西風お好み焼き) Okonomiyaki means “griddled as you like it,” and it’s a savory cabbage pancake that can be customized to your liking with various mix-ins and toppings. It’s a satisfying meal loaded with veggies that can be thrown together from just about anything, making it a great way to use leftovers and bits and bobs from the fridge. Okonomiyaki is broadly divided into two styles: Osaka (Kansai) and Hiroshima....

Hollandaise sauce is a magical emulsion that breaks the rule that oil and water don’t mix. This is made possible by the fact that both butter and egg yolks contain emulsifiers. Emulsifiers such as milk proteins(butter) and lecithin (egg yolks) are molecules where one end is attracted to oil, and the other end is drawn to water. They’re like a mutual friend that bridges the gap between two enemies allowing them to intermingle....

Weeknight Teriyaki Tofu (照り焼き豆腐) In Japan, tofu is a respectable protein that sits alongside meat and fish. This Teriyaki Tofu recipe makes for an easy and delicious alternative to chicken teriyaki. When I say that it’s an “alternative,” I don’t mean that one is better. It’s just something different in the same way you might crave chocolate ice cream one day and strawberry the next. If you take care of the prep in the morning, the dish comes together in about 10 minutes....

<img loading=“lazy” src=“https://norecipes.com/wp-content/uploads/2013/03/recipevegan-ground-meat.1024x1024.jpg" onerror=“this.onerror=null;this.src=‘https://blogger.googleusercontent.com/img/a/AVvXsEhe7F7TRXHtjiKvHb5vS7DmnxvpHiDyoYyYvm1nHB3Qp2_w3BnM6A2eq4v7FYxCC9bfZt3a9vIMtAYEKUiaDQbHMg-ViyGmRIj39MLp0bGFfgfYw1Dc9q_H-T0wiTm3l0Uq42dETrN9eC8aGJ9_IORZsxST1AcLR7np1koOfcc7tnHa4S8Mwz_xD9d0=s16000';" alt=“Vegetarian Ground “Meat” - 1”> A growing number of people are adopting a vegetarian or vegan diet because of the health and environmental benefits that go along with them. As the number of non-meat eaters rise, the processed food industry has been quick to adapt their products and create new brands to cater to this burgeoning multi-billion dollar market. But despite claims of being “all natural”, many of these products have been heavily processed....

Beef Udon Noodle Soup (肉うどん) Niku Udon, which literally means “meat udon” in Japanese, is a popular lunchtime meal in Japan that’s both comforting and satisfying. With thick, chewy udon noodles in a steamy bowl of dashi broth, the easy noodle soup is elevated by topping it with thinly sliced beef and scallions simmered in a savory-sweet sauce. I have a few tricks in my Beef Udon recipe to ensure the meat ends up nice and tender with enough oomph to give the udon broth a rich, beefy flavor....

I know “best” is a lofty claim, so let me start off by explaining how I like this classic Mexican condiment. A great Guacamole teeters a fine line between refreshing and rich, offering up a tangy mellowness that takes the edge off of a face-meltingly spicy taco, while simultaneously being able to add cool creamy body to anything from a tortilla chip to a tostada. This balance is kept in check by the contrast of the rich avocado and a tart hit of lime....

This week, I want to tell you about one of my favorite South Asian dishes: Chicken Jalfrezi. With tender, juicy chunks of chicken stir-fried with peppers and onions, it’s a delightfully refreshing stir-fry that’s quick to make and delicious. Although it’s a popular entree in the UK and India, it doesn’t show up often on menus in the US. Chicken Jalfrezi doesn’t have a long tradition in India. It was a dish developed by cooks of the British Raj as a way to use up leftovers using a cooking technique introduced by the Chinese....

Chop Suey There was a time when Chop Suey was synonymous with Chinese food in America, with neon signs lighting up Main Streets across the country. Despite its reputation as an early ambassador of Chinese cuisine, it was most likely invented in the US and became one of the first examples of Chinese-American cooking. At its heart, Chop Suey is a quick stir-fry of meat and crisp vegetables in a savory, glossy sauce....

Japan is the #1 consumer of eggs per capita in the world, so it’s no surprise that eggs are used in all kinds of Japanese food. Egg sandwiches, known as Tamago Sando, are a popular lunch or snack. Variations span from convenience store egg salad sandwiches to this mashup, which includes a traditional Japanese omelette (卵焼き - tamagoyaki) between the bread. This style of egg sandwich is thought to have been created by Tamagoya Okamoto (たまご屋おかもと), which is an egg shop in Kyoto that’s been around for four generations....