My Chicken Katsudon (Chicken Cutlet Rice Bowl) is a comforting lunch enjoyed by all ages in Japan. In this easy recipe, I use chicken tenders to make the crispy breaded katsu (cutlets), then quickly simmer them with eggs in a savory and sweet sauce. Served over a bowl of hot Japanese rice, it‘s a satisfying and delicious meal that your family will love.
Recipe Video Above. One of the most popular Japanese dishes, not only within Japan but abroad, Karaage Chicken is pretty easy to make as long as you don't mind deep frying. Just marinate the chicken, toss in flour, and deep fry. Simple as that. The key is double frying so that the chicken becomes crunchy outside and juicy inside.Don't forget to see the section 'MEAL IDEAS' below the recipe card! It gives you a list of dishes that I have already posted and this recipe that can make up a complete meal. I hope it is of help to you.
My Chicken Katsudon (Chicken Cutlet Rice Bowl) is a comforting lunch enjoyed by all ages in Japan. In this easy recipe, I use chicken tenders to make the crispy breaded katsu (cutlets), then quickly simmer them with eggs in a savory and sweet sauce. Served over a bowl of hot Japanese rice, it‘s a satisfying and delicious meal that your family will love.
Otsumami, often served as finger food or nibbles in Japanese izakayas, are varied snacks ranging from pickles to fried chicken, like tapas. These 30 delicious and addictive otsumami recipes allow you to recreate the izakaya experience at home, offering a blend of socializing and snacking.
Want fluffy Japanese pancakes but can't fly to Tokyo? This recipe is for you!
Okonomiyaki is a delicious Japanese savory pancake “grilled as you like it“ with your choice of protein and tasty condiments and toppings. My recipe for this popular Osaka street food includes the 6 key ingredients that give it a truly authentic taste.
Miso (味噌) is a fermented soybean paste used in Japanese cooking. Learn more about the uses of miso, types, and tips on storage.
I have recently been introduced to the amazing Harumi Kurihara, who is Japan’s answer to the UK’s Delia Smith or America’s Martha Stewart. The lovely folks over at Octopus B…
japanese recipes for winter
Making Sweet Red Bean Paste (Anko) from scratch is easier than you think! You only need 4 ingredients for this recipe. I‘ll show you how to make tsubuan (chunky paste) and koshian (fine paste) so you can make delicious Japanese sweets at home.
A classic Japanese side dish, Hijiki Seaweed Salad features a type of wild sea vegetable that‘s packed with nutrients. Simmered with edamame and deep-fried tofu strips in a savory-sweet broth, this dish is full of flavor and perfect for meal prep. {Vegan Adaptable}
These eggplant ‘katsu’ pieces have that really crispy exterior from the bread crumbs and you get that silky texture from the eggplant once you take a bite. Overall this bowl was so comforting and satisfying—and really enjoyed all the textures since I enjoyed the eggplant with some Japanese curry sauce and rice.
My mother's traditional recipe for Gyoza, Japanese dumplings. You can get the gyoza wrappers at Woolworths and Coles! The best way to learn how to make these is to watch the RECIPE VIDEO below!
All credit to NZgirl for finding out the recipe but just had to post it here! 220g (7oz) udon noodles (2 x packets at the supermarket, Chi Y...
The Log and I are jetsetting off to Mauritius and Seychelles on holidays as of tomorrow!! YAY!! I am sooo excited!!! Looking forward to the beach, the tropicalness and the warmth of the sun!!! As I will be VERY busy RELAXING and doing any water sports I can get my hands on (windsurfing here I come!), there will be very limited, if any, blogging for the next 2 weeks. So to bid you adieu, here is a little slice of summer until I get back x This cheesecake is so incredibly soft and light unlike the typical New York cheesecakes or denser baked cheesecakes. Surprisingly, the mango miroir is also really easy to make! So, although the cheesecake tastes great on its own, don't be lazy and give the glaze a go, its well worth that little bit of extra effort! Mango Japanese Cheesecake Cheesecake 140g Sugar 6 eggs (separated) 1/4 Tsp cream of tartar 50g butter 250g cream cheese 100 ml Milk 1 Tbsp lemon juice 60g Flour 20g Cornflour (cornstarch) Mango Miroir Glaze 1 tsp gelatin powder 1 tsp hot water 1/2 cup Mango puree (fresh or tinned - although I prefer fresh) 1/4 cup sugar (if you are using fresh mango, if you are using tinned then theres no need as it should be sweet enough) Preheat oven to 160oC, line or grease an 8-inch round cake tin. Melt cream cheese, butter and milk in a saucepan over medium high heat. Cool the mixture. Fold in the flour, the cornflour, egg yolks, lemon juice and mix well. Whisk egg whites with cream of tartar until foamy. Add in the sugar and whisk until soft peaks form. Add the cheese mixture to the egg white mixture and mix well. Pour into cake tin. Bake cheesecake in a water bath for 1 hour & 10 minutes or until set and golden brown. Whilst the cake is baking, make your mango miroir glaze. Dissolve the gelatine in the hot water (make sure its all thoroughly dissolved or you won't have a smooth glaze). Add the puree (plus sugar if using) and mix until very smooth & slightly thick. Remove cake from oven and let cool on a wire rack. Once cooled, transport the cake onto a serving plate. Spoon a few tablespoons of the glaze onto the middle of the cake then using the back of a spoon slowly spread the glaze out to the edges of the cake. If you need more glaze, again, start from the middle and spread outwards. Bon Appétit ♥ Remember to keep on caking and I shall be back soon enough to share with you all my culinary conquests through Mauritius & Seychelles x
I have been searching for this recipe for the longest time and I believe I am not the only one out there on this very frustrating ques...
Ebi katsu (prawn katsu) is one of the popular menu for hamburger shops in Japan. Be katsu sandwich would be a great lunch to bring to work! Prawn Katsu for 4 Ingredients Method 200g prawns (fresh or frozen) Flour Egg ☆ 1tbsp of Japanese Mayonnaise ☆ Salt and pepper ☆ Panko (breadcrumbs) Cut 60g of prawns to small p
These miso butter mushrooms in foil packets are so easy to make with a medley of Japanese mushrooms. They are creamy, savory, and rich in flavor. Serve it as a side or a main dish.
After baking a batch of Oreo Cream Cheese Buns, I was left with half a block of cream cheese. Not knowing what to do with the leftovers, I tried googling for a suitable recipe to use it. I searched using the keywords "125g cream cheese", nothing interesting or suitable came up. I then tried googling in Chinese, "125g 奶油芝士" and this recipe popped right up. The blog post with the title "125g的奶油芝士也能做出香浓的日式轻芝士蛋糕" caught my attention immediately. This is exactly what I am looking for...to use only 125g cream cheese to make a Japanese Soufflé Cheesecake! I didn't have much luck with Japanese style cotton soft cheesecake on my previous attempt, once out of the oven, it sank, shrank and developed a 'waist' despite leaving the cake to cool in the oven before unmoudling. However, after my successful attempt at making the 3 ingredients Japanese Soufflé Cheesecake, my confidence level went up :) I adapted the original recipe a little just to round off the ingredients amount. I baked the cake at 150degC for 60mins. The cake rose nicely and the top was baked to a beautiful golden hue without me having to adjust the temperature or to tent the top with foil. The cake was able to hold the structure so well probably because of the number of egg whites used and the relatively higher amount of flour. This is the first time I baked something using 5 whole eggs, I was actually a little overwhelmed with the shear amount of egg whites that was being whipped up! Instead of leaving the cake to cool in the oven, I removed it immediately once the baking time was up. Once out of the oven, I dropped the cake pan at a height onto my kitchen counter top (I used a cork mat to protect the counter top). I read that this action helps to get rid of the hot air inside the cake quickly so that the cake will not sink or shrink too much (this also applies to chiffon cakes and bread loaves). I removed the cake from the pan right after as I didn't want it to cool off inside the pan. For me, it is best to remove the cake from the pan while it is still hot, as upon cooling, the top of the cake (the papery thin golden crust) will stick to anything that comes into contact, be it my fingers or a plate. The cake pan and the cake itself was very hot, making it a little tricky to unmold especially I had used a cake pan with a fixed base. I had to invert the cake twice so that I could remove the baking paper on the sides and bottom, before leaving it to cool right side up on the cooling rack. It would be easier if I were to use a pan with a removable base. However, as the cake is baked using the water bath method, even if the pan is wrapped with foil, somehow water condensation may still occur, leaving the bottom of the cake dense and wet. This cake is a lighter version of the usual Japanese soufflé cheesecake, the texture was soft and moist, something we could eat one slice after another without having to feel too guilty. Do give this a try if you ever run out of idea what to do with half a block of cream cheese. I feel that this is quite a fool proof recipe especially so if you are good in making chiffon cakes but no luck with Japanese soufflé cheesecake. Happy Baking! Japanese Soufflé Cheesecake 日式舒芙蕾芝士蛋糕 Ingredients: (makes one 8" cake) 125g cream cheese, cut into cubes 60g unsalted butter, cut into cubes 5 egg yolks (I used eggs with net weight of 55g) 125g milk 1 teaspoon lemon juice 75g cake flour 35g corn flour 5 egg whites (I used eggs with net weight of 55g) 120g caster sugar 1/2 teaspoon lemon juice Method: Line the base and sides of a 8" round cake pan(fixed base) with parchment paper. For the sides, make sure the parchment paper extends higher than the cake pan by about 1.5 inches as the cake will expand and rise above the rim of the pan, set aside. Sieve together cake flour and corn flour, set aside. Place cream cheese, milk and butter in a large mixing bowl. Set the mixing bowl over a saucepan of simmering water (make sure the mixing bowl is bigger than the sauce pan). Let the mixture melts and stir till smooth. Remove from heat and leave to cool. When ready, add the egg yolks to the cream cheese and butter mixture, one at a time, and with a balloon whisk, whisk to combine. Add lemon juice, whisk to combine. Sieve over the flour mixture, whisk to combine. Small lumps may form once the flour is added, whisk the batter gently till there are no lumps, do not over mix. In a clean, dry mixing bowl, beat egg whites and lemon juice with an electric mixer on low speed until mixture becomes frothy and foamy. Add half of the sugar and turn to medium-high speed and beat the mixture. Continue to add in the remaining sugar mixture in separate additions and beat until the egg whites reaches the soft peak stage.The soft peak stage is reached when the peaks of the whites curl over and droop slightly. Turn to low speed and beat for another 1 to 2 mins (this helps to stabilise the air bubbles). Add the beaten egg whites to the cream cheese mixture in 3 separate additions, each time fold with a rubber spatula (I prefer to use a balloon whisk) until just blended. Pour batter into the prepared cake pan. Tap the pan lightly on a table top to get rid of any trapped air bubbles in the batter. Place cake pan in a baking tray. Fill the baking tray with hot water (the water should rise up to about 1 inch of the cake pan). Place on lower rack of the oven and bake at 150 degC for 60 mins. Remove cake pan from oven and immediately drop the pan at a height of 20~30cm onto the table top. This helps to prevent the cake from shrinking upon cooling. Unmould the cake immediately. To unmold, place a large plate or baking sheet on top of the cake pan, invert the cake pan onto the plate/baking sheet. Remove the cake pan and the parchment paper on the base and sides of the cake (Note: do use oven mitten as the cake pan will be very hot). Next, place a cooling rack on the base of the cake, invert the cake right side up onto the cooling rack and leave to cool completely. Leave the cake to chill in the fridge for about 2 to 3 hours, best overnight, before serving. Recipe source: adapted from here.
Enjoy the delightful Japanese street food, Taiyaki, right at your home with this simple and easy-to-follow recipe. This fish-shaped snack filled with sweet red bean paste is a favorite among both children and adults alike.
Want fluffy Japanese pancakes but can't fly to Tokyo? This recipe is for you!
Crispy slabs of tofu katsu enjoyed with some Japanese curry. I used my favourite Japanese curry cubes for this recipe and had it with some steamed short grain rice. Curry is one of my favourite comfort foods and love Japanese-style curry.
These Fluffy Japanese Soufflé Pancakes are like eating cottony clouds! The delicate, melt-in-your-mouth pancakes are even better with homemade whipped cream and fresh berries. Learn how to make them perfectly airy and pillowy soft with my best tips.
Okonomiyaki are traditional Japanese fritter-like pancakes that are great for using up a head of white cabbage. Serve with okonomiyaki sauce, Japanese mayonnaise or your favourite hot sauce. Each serving provides 360 kcal, 17.5g protein, 35g carbohydrates (of which 17.5g sugars), 15.5g fat (of which 3.5g saturates), 5.5g fibre and 2.5g salt.
This well researched and comprehensive recipe includes in depth details to baking a beautiful, velvety light textured Japanese Cheesecake!
This Keto Karaage Chicken is a delicious Japanese fried chicken dish. The flavorsome marinade makes this recipe one of our absolute favorites - and it’s so easy to make!
I went through my blog and realised majority of the past few posts were all reviews on brunch places, so I thought I'd break it up a little ...
I’m intrigued by the Japanese. They have the most advanced technologies, they are forward thinking in so many ways, they have the most amazing sense of packaging (and design), their sense of …
After baking a batch of Oreo Cream Cheese Buns, I was left with half a block of cream cheese. Not knowing what to do with the leftovers, I tried googling for a suitable recipe to use it. I searched using the keywords "125g cream cheese", nothing interesting or suitable came up. I then tried googling in Chinese, "125g 奶油芝士" and this recipe popped right up. The blog post with the title "125g的奶油芝士也能做出香浓的日式轻芝士蛋糕" caught my attention immediately. This is exactly what I am looking for...to use only 125g cream cheese to make a Japanese Soufflé Cheesecake! I didn't have much luck with Japanese style cotton soft cheesecake on my previous attempt, once out of the oven, it sank, shrank and developed a 'waist' despite leaving the cake to cool in the oven before unmoudling. However, after my successful attempt at making the 3 ingredients Japanese Soufflé Cheesecake, my confidence level went up :) I adapted the original recipe a little just to round off the ingredients amount. I baked the cake at 150degC for 60mins. The cake rose nicely and the top was baked to a beautiful golden hue without me having to adjust the temperature or to tent the top with foil. The cake was able to hold the structure so well probably because of the number of egg whites used and the relatively higher amount of flour. This is the first time I baked something using 5 whole eggs, I was actually a little overwhelmed with the shear amount of egg whites that was being whipped up! Instead of leaving the cake to cool in the oven, I removed it immediately once the baking time was up. Once out of the oven, I dropped the cake pan at a height onto my kitchen counter top (I used a cork mat to protect the counter top). I read that this action helps to get rid of the hot air inside the cake quickly so that the cake will not sink or shrink too much (this also applies to chiffon cakes and bread loaves). I removed the cake from the pan right after as I didn't want it to cool off inside the pan. For me, it is best to remove the cake from the pan while it is still hot, as upon cooling, the top of the cake (the papery thin golden crust) will stick to anything that comes into contact, be it my fingers or a plate. The cake pan and the cake itself was very hot, making it a little tricky to unmold especially I had used a cake pan with a fixed base. I had to invert the cake twice so that I could remove the baking paper on the sides and bottom, before leaving it to cool right side up on the cooling rack. It would be easier if I were to use a pan with a removable base. However, as the cake is baked using the water bath method, even if the pan is wrapped with foil, somehow water condensation may still occur, leaving the bottom of the cake dense and wet. This cake is a lighter version of the usual Japanese soufflé cheesecake, the texture was soft and moist, something we could eat one slice after another without having to feel too guilty. Do give this a try if you ever run out of idea what to do with half a block of cream cheese. I feel that this is quite a fool proof recipe especially so if you are good in making chiffon cakes but no luck with Japanese soufflé cheesecake. Happy Baking! Japanese Soufflé Cheesecake 日式舒芙蕾芝士蛋糕 Ingredients: (makes one 8" cake) 125g cream cheese, cut into cubes 60g unsalted butter, cut into cubes 5 egg yolks (I used eggs with net weight of 55g) 125g milk 1 teaspoon lemon juice 75g cake flour 35g corn flour 5 egg whites (I used eggs with net weight of 55g) 120g caster sugar 1/2 teaspoon lemon juice Method: Line the base and sides of a 8" round cake pan(fixed base) with parchment paper. For the sides, make sure the parchment paper extends higher than the cake pan by about 1.5 inches as the cake will expand and rise above the rim of the pan, set aside. Sieve together cake flour and corn flour, set aside. Place cream cheese, milk and butter in a large mixing bowl. Set the mixing bowl over a saucepan of simmering water (make sure the mixing bowl is bigger than the sauce pan). Let the mixture melts and stir till smooth. Remove from heat and leave to cool. When ready, add the egg yolks to the cream cheese and butter mixture, one at a time, and with a balloon whisk, whisk to combine. Add lemon juice, whisk to combine. Sieve over the flour mixture, whisk to combine. Small lumps may form once the flour is added, whisk the batter gently till there are no lumps, do not over mix. In a clean, dry mixing bowl, beat egg whites and lemon juice with an electric mixer on low speed until mixture becomes frothy and foamy. Add half of the sugar and turn to medium-high speed and beat the mixture. Continue to add in the remaining sugar mixture in separate additions and beat until the egg whites reaches the soft peak stage.The soft peak stage is reached when the peaks of the whites curl over and droop slightly. Turn to low speed and beat for another 1 to 2 mins (this helps to stabilise the air bubbles). Add the beaten egg whites to the cream cheese mixture in 3 separate additions, each time fold with a rubber spatula (I prefer to use a balloon whisk) until just blended. Pour batter into the prepared cake pan. Tap the pan lightly on a table top to get rid of any trapped air bubbles in the batter. Place cake pan in a baking tray. Fill the baking tray with hot water (the water should rise up to about 1 inch of the cake pan). Place on lower rack of the oven and bake at 150 degC for 60 mins. Remove cake pan from oven and immediately drop the pan at a height of 20~30cm onto the table top. This helps to prevent the cake from shrinking upon cooling. Unmould the cake immediately. To unmold, place a large plate or baking sheet on top of the cake pan, invert the cake pan onto the plate/baking sheet. Remove the cake pan and the parchment paper on the base and sides of the cake (Note: do use oven mitten as the cake pan will be very hot). Next, place a cooling rack on the base of the cake, invert the cake right side up onto the cooling rack and leave to cool completely. Leave the cake to chill in the fridge for about 2 to 3 hours, best overnight, before serving. Recipe source: adapted from here.
This article provides information on making pecan pie.
Japanese Condensed Milk Bread
This well researched and comprehensive recipe includes in depth details to baking a beautiful, velvety light textured Japanese Cheesecake!
