Soba Noodle and Steak Salad With Ginger-Lime Dressing

8 ounces soba noodles 1/4 cup soy sauce 1/4 cup lime juice (from 2 limes) 2 teaspoons finely grated fresh ginger 1 teaspoon sesame oil 1/2 teaspoon light brown sugar 1 pound hanger or skirt steak, at room temperature Kosher salt and black pepper 1 tablespoon canola or grapeseed oil, plus more as needed 8… Continue reading Soba Noodle and Steak Salad With Ginger-Lime Dressing

Pressure Cooker Japanese Curry

3 onions 1 1/2 carrots 3 Yukon gold potatoes (Tip: Russet potatoes would break down too easily) 2 cloves garlic 1 tsp ginger 1 1/2 boneless, skinless chicken thighs (you can also use pork or beef chuck roast; don’t use beef stew meat as it won’t get tender) 1/8 tsp kosher salt (Diamond Crystal; use… Continue reading Pressure Cooker Japanese Curry

Japanese Chicken Curry

1 1/4 lb boneless, skinless chicken thighs 1/4 tsp kosher salt (Diamond Crystal; use half for table salt) (lightly season or skip if you’re using store-bought curry roux) freshly ground black pepper 2 carrots 2 onions 3 Yukon gold potatoes 1 knob ginger (you will need 1 tsp grated ginger) 2 cloves garlic 1/2 apple… Continue reading Japanese Chicken Curry

Japanese Beef Curry

2 onions, thinly sliced (large; 1¼ lb) 2 Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc.) (divided for the onions and beef) 2 Tbsp unsalted butter (divided for the onions and beef) 1 russet potato (11 oz) 1 carrot (large; 8 oz) 1-inch knob ginger, grated) 1/2 tsp 1 clove garlic, minced 1 1/4 boneless… Continue reading Japanese Beef Curry

Cold Summer Soba Salad

2 bundles soba (6 ounces, uncooked) 1/4 red cabbage, thinly sliced 1 cooked cob of corn, kernels sliced off 1 red pepper, cored and sliced 1 yellow or orange pepper, cored and sliced 1 cucumber, deseeded and julienned 1 pint cherry tomatoes, halved 1 head romaine, shredded 1/3 cup roughly chopped cilantro 1/3 cup sliced… Continue reading Cold Summer Soba Salad

Shishito Soba Bowl

1-2 tablespoons soy sauce 2 teaspoons sesame oil 1 teaspoon dashi powder* 2 cloves garlic, minced freshly ground pepper oil, for the pan 6 ounces shishito peppers (about 2 cups) salt and freshly ground pepper 4 ounces soba noodles shichimi togarashi*, to finish seaweed strips, to finish sliced green onions, to finish In a small… Continue reading Shishito Soba Bowl

Broccoli Soba Bowl

2 cups broccoli florets oil salt and pepper to taste 4 ounces soba 2 tablespoons rice vinegar 1 tablespoon toasted sesame oil 1 tablespoon soy sauce 2 cloves garlic, minced pinch of red pepper flakes salt and freshly ground pepper, to taste toasted sesame seeds, if desired Heat up a heavy cast iron skillet over… Continue reading Broccoli Soba Bowl

Slow Cooker Teriyaki Ribs (with Pressure Cooker Variation)

1 rack baby ribs, about 2 pounds 1/2 teaspoon ground black pepper 1 tablespoon Balsamic vinegar 2 cloves garlic 1 tablespoon roasted white sesame seeds, garnish on top 1 cup slaw, for serving Teriyaki Sauce: 1/2 cup reduced-sodium soy sauce 3 tablespoons mirin, Japanese sweet seasoning 1/4 cup sugar Prepare teriyaki sauce by mixing soy… Continue reading Slow Cooker Teriyaki Ribs (with Pressure Cooker Variation)

Japanese Beef Curry (or any meat of your choice)

2 lbs beef chuck roast, cut into 2 inch chunks 1.5 onion, chopped 2 potatoes, cut into large chunks 2-3 carrots, cut into large chunks 4oz box curry roux 3 garlic, chopped 2 tsp fresh ginger, chopped 1 Tbsp ketchup 1 Tbsp worcestershire sauce 1 Tbsp soy sauce 1 Tbsp apricot jam or preserve 2-3… Continue reading Japanese Beef Curry (or any meat of your choice)

Chili Oil Eggs on Rice

2 tablespoons chili oil (such as lady sauce or lady chili crisp) 2 eggs 2 cups cooked rice 2 teaspoons furikake seasoning pinch of sea salt pinch of white and black sesame seeds Cooked rice for serving Heat a nonstick frying pan over medium-high heat. Once hot, spread the chili oil in a thin layer… Continue reading Chili Oil Eggs on Rice

Chicken Yakisoba

2 tablespoons worcester sauce* 1 tablespoon oyster sauce 1 tablespoon ketchup 1/2 tablespoon soy sauce 1/2 tablespoon mirin white pepper, to taste 2 packages fresh ramen noodles (or try Chinese egg noodles) oil 2 small boneless, skinless chicken thighs, cut into 1 inch pieces 1/2 small onion, sliced 1 small carrot, julienned 2-3 brussel sprouts,… Continue reading Chicken Yakisoba

Japanese Chicken Cutlets with Tangy Cabbage

3 tablespoons unseasoned rice vinegar 1/2 teaspoon oyster sauce Kosher salt and ground black pepper 1/2 small head green cabbage, cored and shredded (about 3 cups) 2 scallions, thinly sliced on the diagonal 1/3 cup all-purpose flour 2 tablespoons cornstarch 2 large eggs 1 3/4 cups panko breadcrumbs 4 5- to 6-ounce chicken breast cutlets,… Continue reading Japanese Chicken Cutlets with Tangy Cabbage

Chicken Katsu Curry Rice

For the curry sauce: 1 tablespoon vegetable oil 10-12 ounces white or yellow onion (about 2 small to medium onions, halved and cut into 1-inch/2.5cm pieces) 1 clove garlic (minced) 1 tablespoon tomato paste 1 teaspoon Worcestershire sauce (optional) 2 tablespoons curry powder (such as madras curry powder) 1 teaspoon salt 1 teaspoon sugar 8… Continue reading Chicken Katsu Curry Rice

Karaage (Japanese Fried Chicken)

1 1/2 teaspoons grated fresh ginger, with its juice 2 teaspoons grated or smashed garlic (from about 3 cloves) 2 tablespoons dry sake 3 tablespoons soy sauce 2 teaspoons sugar 4 skin-on chicken thighs (about 1 1/2 to 2 pounds), deboned, cut into 2-inch chunks Peanut oil, or a mixture of peanut and canola or… Continue reading Karaage (Japanese Fried Chicken)

Karaage (Japanese Fried Chicken)

1 1/2 lb boneless, skin-on chicken thighs (roughly 4-6 pieces) 1/2 tsp kosher or sea salt (I use Diamond Crystal; use half for table salt) freshly ground black pepper 2 Tbsp potato starch or cornstarch (more if necessary; read the blog post) 2 Tbsp all-purpose flour (plain flour) (more if necessary) 4 cups neutral-flavored oil… Continue reading Karaage (Japanese Fried Chicken)

Japanese Ginger Rice

1 1/2 cups uncooked Japanese short-grain rice 1 piece aburaage (deep-fried tofu pouch) or fried tofu cubes (.7 oz, 20 grams) 1 oz ginger (preferably young ginger so it’s less spicy) 1 1/3 cups water Seasonings: 1 Tbsp soy sauce 1 Tbsp sake 1 Tbsp mirin 1/4 tsp kosher salt (Diamond Crystal; use half for… Continue reading Japanese Ginger Rice