Kabocha Daifuku: Chewy Japanese Pumpkin Mochi with Sweet Red Bean Filling
Steam or microwave peeled kabocha chunks until very tender, then mash until silky and measure out 1 cup. Let cool. Serves 8 ...
Category
Japan Recipes
Midnight Black Sesame Hotcakes: Fluffy Japanese Pancakes with Kurogoma Butter and Honey
Grind the 1/3 cup black sesame seeds in a spice grinder or mortar until they turn into a coarse, slightly oily powder; stop be...
Iced Black Sesame Latte: Jet-Black Japanese Kurogoma Milk with Honey and Oat Milk
Toast the black sesame seeds in a dry skillet over medium heat for 2 to 3 minutes, shaking constantly, until they smell nutty ...
Japanese Amazake: Warm Sweet Fermented Rice Drink with Fresh Ginger and Cinnamon
Rinse the rice until the water runs clear, then simmer it with the 900 ml water in a covered saucepan for 25 to 30 minutes unt...
Japanese Daigaku Imo: Candied Sweet Potato with Crackly Soy Caramel and Black Sesame
Cut the unpeeled sweet potatoes into irregular bite-sized wedges, rolling the potato a quarter turn between cuts for the tradi...
Japanese Kabocha Korokke: Crispy Panko Pumpkin Croquettes with Tonkatsu Sauce
Steam the kabocha chunks for 15 minutes, or microwave covered with a splash of water for 8 to 10 minutes, until very tender. S...
Japanese Hojicha Latte: Roasted Green Tea with Steamed Milk and Honey for Cool Mornings
If using loose-leaf hojicha, place the leaves in a small teapot or heatproof cup and pour over the hot water. Steep 3 minutes ...
Japanese Chicken Katsu Curry: Crispy Panko Cutlets with Mild Curry Sauce for Weeknights
In a pot, saute the onion in 1 tablespoon oil until soft, add the carrots and potato, and cook 2 minutes. Serves 4 Ingredi...
Japanese Onigiri Lunch Boxes: Make-Ahead Salmon and Tuna Mayo Rice Balls for School
Rinse the rice in cold water, swirling and draining 4 to 5 times until the water runs almost clear. Cook with 3 1/4 cups water...
Japanese Castella: Honey Sponge Cake Loaf That Keeps All Week for Lunchbox Treats
Heat the oven to 325°F and line a 9x5-inch loaf pan with parchment, letting it overhang the sides. Serves 10 (one 9x5-inch l...
Japanese Tamago Sando: Fluffy Egg Salad Sandwiches Made Ahead for School Mornings
Place the eggs in a saucepan, cover with cold water by 2 cm, and bring to a boil. Reduce to a gentle simmer and cook 9 minutes...
Japanese Gyoza: Crispy Pan-Fried Pork Dumplings You Can Freeze for After-School Snacks
Toss the chopped cabbage with the salt and let it sit 10 minutes, then squeeze out as much liquid as you can with your hands. ...
Japanese Onigirazu Rice Sandwiches: Handheld Packed Lunches That Hold All Day
Stir the rice vinegar, sugar and salt together until dissolved, then fold the mixture through the warm rice with a cutting mot...
Japanese Make-Ahead Bento: Teriyaki Chicken, Sesame Green Beans and Rice
Rinse the rice until the water runs nearly clear, then cook it with 2 1/4 cups water and let it steam, covered and off the hea...
Japanese Sweet Corn Kakiage Fritters with Shiso and Sea Salt
Toss the corn kernels, sliced onion and shiso ribbons in a bowl with the 2 tablespoons of dusting flour until everything is li...
Chilled Japanese Melon and Cucumber Cooler with Shiso, Lime and Sparkling Water
Chill the melon and cucumber in the fridge for at least 2 hours before you start, since blending cold fruit keeps the color br...
Chilled Japanese Somen Noodle Salad with Cucumber, Ginger and Sesame
Bring a large pot of water to a boil and cook the somen for about two minutes until just tender, stirring so they do not clump...
Chilled Hiyashi Chuka Cold Ramen with Ham, Egg and Cucumber
Whisk together the soy sauce, rice vinegar, sugar, sesame oil, sesame seeds and grated ginger until the sugar dissolves, then ...
Japanese Grilled Yakitori Chicken Skewers with Tare Glaze
Make the tare glaze by simmering the soy sauce, mirin, sake, sugar, ginger and garlic in a small pan until reduced by a third ...
Japanese Yakitori Skewers with Tare Glaze and Charred Scallion
Make the tare: simmer the soy sauce, mirin, sake, sugar, ginger and garlic in a small saucepan until reduced by a third and li...