Today, let’s make Butadon, one of the best Japanese rice bowls of all time. For some reason, it doesn’t get nearly as much love as Gyudon (Japanese Beef Bowl)but once you take a bite, you’ll be like “Wait… why isn’t this more popular?” Yeah, it’s that good! Especially the version I’m showing you today— it…
My friend Junko lives and works in Tokyo. She has a full time busy job, and although her son is off at school, she also have a very busy life outside of work too, with lots of interesting hobbies and a really busy social life. I don’t know anyone else who has as many friends…
Simple to make and wildly flavorful, these Japanese pickled carrots are a classic shoyuzuke pickle perfect for snacking, bento, or side dishes. Recipe Video If you’ve got carrots and soy sauce, you’re just a few steps away from these savory-sweet Japanese pickled carrots. Shoyuzuke (醤油漬け) means “pickled in soy sauce,” and it’s a traditional Japanese…
This fast, fresh asazuke delivers the crisp, salty crunch of homemade Japanese pickles with just a handful of ingredients and a few hours of pickling time. Recipe Video Asazuke (浅漬け) literally means “lightly pickled, and it’s my go-to when I’m craving something crisp and refreshing to go with a Japanese meal. Although it is a…
A handful of ingredients and a little time in the fridge are all you need to make this shiozuke cucumber tsukemono with a delicate balance of salt, sweetness, and umami. No fancy equipment required. Recipe Video If you’ve ever visited Japan in the summertime, you might’ve seen street vendors selling whole salt pickled cucumbers on…
Crisp, salty, and packed with umami, Japanese pickled vegetables bring a burst of contrasting colors, textures, and tastes. Known as tsukemono (漬物) in Japanese cuisine, these aren’t just condiments; they’re an essential part of every Japanese meal. They cleanse the palate, preserve produce, and sneak in big flavor with minimal effort. From the light crunch…
Announcing Real Japanese Cooking! Image_main: I have a brand new cookbook called Real Japanese Cooking coming out on July 8th! Please head over the Just Hungry to read more about it! Type: other Patreon footer: If you enjoyed this article, please consider supporting this site by becoming my patron via Patreon. Become a Patron!
Organic Ingredients, serves 4 Method Place the Spinach and half a teaspoon of Salt in a large stainless steel pot (like one you’d boil spaghetti in) on high heat. If you don’t have a large enough pot to fit all the Spinach do this in two batches. Cover and cook for 2 minutes. Remove cover…
Today, let’s make gyudon, one of the best beef rice bowls in the world. Soft, tender beef and fragrant onions simmered in a savory Japanese-style sauce. If you have all of that in one bite with some warm rice, trust me, no fancy dinner can beat this humble yet satisfying dish. Give it a try….
I’ve often found myself fretting over the steep pricing of dishes across most restaurants in Gurgaon. It feels like everyone’s serving fine-dine fare, and for regular diners like me, it really hits the pocket. Whatever happened to those simple, sit-down restaurants (not talking street food carts) that served fresh, reasonably priced food you could enjoy…
