Tag

japanese

24 entries tagged japanese.

• Gyoza Dish · Pan-fried, crescent-pleated dumplings with a crispy bottom and steamed top — Japan's adaptation of the Chinese jiaozi, now its own dish.
• Gyudon Dish · Thin-sliced beef simmered with onions in a sweet-soy dashi, ladled over a bowl of hot rice — Japan's three-minute lunch.
• Karaage Dish · Bite-sized chicken thigh marinated in soy, sake, and ginger, dredged in potato starch and fried golden — Japan's home-and-izakaya fried chicken.
• Katsu Curry Dish · Panko-crusted pork cutlet over rice, smothered in dark Japanese curry — a salaryman lunch that became a global comfort dish.
• Miso Soup Dish · Dashi, miso, tofu, wakame — Japan's daily breakfast bowl, built on a broth that won't tolerate a boil.
• Nigiri Dish · A finger of seasoned rice and a slice of fish — Edo-period fast food that became the standard by which all other one-bite dishes are judged.
• Okonomiyaki Dish · Cabbage-and-batter pancake griddled at the table, topped with sweet-savoury sauce, mayo, bonito flakes, and seaweed — Osaka or Hiroshima, two different dishes by the same name.
• Onigiri Dish · Hand-pressed rice balls wrapped in nori, often hiding a piece of salted salmon, pickled plum, or bonito flakes — Japan's portable lunch for twelve centuries.
• Sashimi Dish · Sliced raw fish, ice-cold and knife-cut, served on a leaf with grated wasabi — the Japanese dish that has no cook, only a knife.
• Shabu-Shabu Dish · Paper-thin beef swished through clear kombu broth at the table — Japan's minimalist hot pot, named for the swish-swish sound the meat makes.
• Shoyu Ramen Dish · Soy-tare-seasoned ramen with a clear chicken or pork-and-chicken broth — Tokyo's original ramen and the form everything else is measured against.
• Soba Dish · Buckwheat noodles served cold on a bamboo mat with a dashi-soy dipping sauce — Japan's mountain-cuisine noodle, a study in restraint.
• Sukiyaki Dish · Thin-sliced beef and vegetables simmered at the table in a sweet-soy *warishita* sauce, dipped in raw egg — Meiji-era Japan's beef-celebration hot pot.
• Takoyaki Dish · Spherical batter balls with a piece of octopus inside, cooked in cast-iron half-spheres and turned by hand with a skewer — Osaka's street snack that requires equipment.
• Tempura Dish · Ice-cold batter, hot oil, lacy crust — a Japanese refinement of a Portuguese technique.
• Tonkatsu Dish · Thick-cut pork loin in panko, deep-fried to a sandcastle-crisp coat — Japan's Western-cuisine import that became more Japanese than any of its sources.
• Tonkotsu Dish · Pork bones, twelve hours, a hard boil — milky-white broth that started as bones and water and ends as the heaviest soup in Japan.
• Udon Dish · Thick, chewy wheat noodles in a clear bonito-dashi broth — Japan's everyday comfort noodle, refined into ritual on Shikoku.
• Unadon Dish · Grilled freshwater eel glazed with sweet-soy *tare*, served over rice in a lacquer box — Japan's summer-stamina dish, eaten on the Day of the Ox.
• Yakitori Dish · Chicken on bamboo skewers, charcoal-grilled over Bincho-tan, glazed with tare or salted plain — Japanese izakaya's most disciplined dish.
• Miso Soup with Tofu and Wakame Recipe · 4 bowls · 15 min
• Nigiri-zushi Recipe · 24 pieces (2–3 servings) · 20 min (rice)
• Tempura (mixed) Recipe · 4 servings · 20 min
• Tonkotsu Ramen Recipe · 4 bowls · 12 h (broth)