This is an easy version of Chinjao Rosu. It's easy but it tastes authentic!Steaming the vegetables is just a small twist, but since it makes everything taste better, give it a try! Recipe by Cooking S Papa

Use cheap pork instead of beef for a chinjao rosu dish.Cut the green peppers and pork to uniform lengths. I also added yellow paprika for color. Recipe by Nacchi sencho

This is kind of riceballs and perfect for lunchbox. Onigirazu is shaped to flat, rectangle, like sandwiches. You can put anything as fillings, ham, cheese and lettuce inside. Enjoy! 😉

I wrote a story in April for the "Boston Globe" on onigirazu, since chosen as Japan's 'top dish" for 2015. Here it is:In Japan, food fads come and go. They can be as fleeting as the cherry blossom petals that bloom and fall to the ground just days later. The latest is a stuffed, roasted seaweed and rice sandwich called onigirazu. It is actually an old fad enjoying a comeback.Onigirazu is a creative take on the traditional rice ball (called onigiri or omusubi), a standard snack, lunch, or picnic item. To make onigiri, rice is molded with hands wet and salted, into a compact ball or triangle with small bits of pickled plum (umeboshi), seasoned salmon, or dried bonito flakes (katsuobushi) in the center, like a buried treasure. A belt of roasted seaweed hugs the outside of the rice balls. It takes practice and some skill to make and is the food that reminds most Japanese of their moms.For onigiri to turn into onigirazu, a square of seaweed is layered with warm rice and unconventional fillings like ham, cheese with egg, spicy tuna salad, fried chicken, or some left-over stir-fry. Ketchup and mayonnaise are common condiments used as spreads; greens such as lettuce form demarcations in the layers. You can layer salmon with chive cream cheese and arugula,and roast chicken with tomato and baby lettuces.The seaweed is folded around the layers and wrapped in plastic wrap for five minutes so the warm rice and seaweed have time to adhere. Then the stack is cut in half like a sandwich. Some of the combos may sound like strange bedfellows, but they are quite tasty and are a great way to use up all the bits in the refrigerator.The origin of onigirazu can be traced to a popular mid-1980s food manga called “Cooking Papa.” “The series was about a dad in a family, a ‘salaryman’ who liked to cook,” says Lorie Brau, associate professor of Japanese language and culture at the University of New Mexico, who studies food manga.The recipe recently made a comeback on Cookpad.com, the most popular Japanese recipe-sharing site, which also has an English language version. “All of a sudden it became a popular search word, and now there are hundreds of recipes for onigirazu on the site,” says Brau. According to Brau, onigirazu, means “not to compress or mold,” which makes this anything-goes rice pillow simple to assemble. Onigirazu should be here to stay.To see step by step photos go to:http://www.cookingatdebras.com/2015/05/08/onigirazu/

Sauté well with soy sauce and oyster sauce.It tastes just like chinjao rosu. Recipe by FarmersK

I like to keep my chili easy and simple. I listed other ingredients as well. This is just like my other chili recipe just in the ninja foodie not a crockpot.

I loved my grandma's simmered dishes. This is a well-flavored and browned dish that is simply made by simmering for a long time.I like light-flavored simmered dishes too, but to replicate my grandma's simmered dishes you need to add a lot of soy sauce.Don't touch the contents of the pot until just before the simmering is finished.Even when it's done, it tastes better after it's been allowed to cool down once, which lets the flavors blend together. (This may be a personal preference?)If the scum bothers you, take it off with paper towel. Recipe by Mihomiho mama recipes

I was chosen as a tester for dashi stock, thank you very much.All it took was a little to bring out a great flavor, so there was no need for any other flavoring.My family loves umeboshi, so this makes an appearance at the dinner table quite often.・For the meat, pork and chicken tenders also works. For the mushrooms, use whatever you like, such as king oyster and maitake.・It's very economical.・I wanted to make good use of the dashi stock and the umeboshi aroma, so I didn't add sesame oil. If you like it, add it. Recipe by putimiko

eye balled recipe. hope it turns out.

You can easily buy ready to cook Ramen. You can also buy Ramen sauce by the bottle at Japanese section. But it is not easy to buy Japanese Chashu to complete the bowl of Ramen at home. I will share me recipe here. Hope you will enjoy making your own Chashu.

I was craving gamja jorim - a sweet and salty Korean side dish but I could never make it like the best tasting one I've had. The best tasting one I had was at a restaurant and had an extra depth of umami. I wanted to replicate that flavor so I dug through the fridge and found chirimenjako (Japanese dried baby white fish) and tossed them in. This turned out so good, I think it's better than that one from the restaurant 😁. I mostly followed the recipe from:https://mykoreankitchen.com/gamja-jorim-korean-braised-potatoes/Try and enjoy!

My mother has been cooking this dish since I was a child. Everybody in my family, including my father who doesn't like vegetables, loves it.I didn't realize that you are supposed to add bamboo shoot to Chinjao Rosu until I became an adult...You can add more green peppers! Enjoy plenty. For 2-3 servings. Recipe by akko_beer