🐟 Poached Plaice in Japanese Izakaya style

Maguro don is a simple and delicious Japanese dish made with fresh, sashimi-grade tuna marinated in soy sauce, mirin, and sake. Served over warm rice, it’s tender, flavorful, and full of umami. A true taste of the sea in every bite.　#CA2025

Japanese national food, most popular for young and old. Meat and potatoes stew with soy sauce, sugar and sake.

Japanese saute burdock root or kinpira gobo is a staple Japanese at-home cooking recipe that is very quick and easy. Kinpira is a Japanese cooking style that sautés ingredients with soy sauce and sugar. For those with gluten allergy, you can opt for a gluten-free soy sauce and the dish will still taste great. Kinpira gobo is often served as a side dish with hot steamed rice.https://www.youtube.com/watch?v=VkCD2Ayo9k4

MY VERSIONPOACHED IT....BEST WAY TO ENJOY SALMONJUICY AND TENDERLOVING IT

This is a classic dish you'll find on Japanese tables at home. You can also use lotus root or skin from Japanese white radish.

Agedashi dofu is a dish of tofu lightly dusted with starch or flour, then deep fried, and served in dashi broth or dashi-based sauce seasoning with soy sauce. This is a very healthy Japanese food!

This is a very Japanese dish because it is simmered in dashi and some Japanese seasonings like sake, soy sauce and so on. In this recipe I made it without dashi so it's very easy but tastes good. This is a good side dish and goes well with white rice.

This braised chicken leg dish is inspired by classic Chinese home cooking. It’s simple yet rich in flavor, with a perfect balance of savory and slightly sweet notes. I love how tender the chicken becomes after slow cooking, making it a great comfort meal, especially when paired with rice.

Very very simple ingredients and method give you sweet salty simmered squash.This Japanese squash called Tetsu-kabuto(Iron-helmet)

Gobo is root vegetable, and its earthy flavor is loved by many Japanese people.My all time simple seasonings, Soy Sauce, Mirin, and Cooking Sake will do great job.Yes. It's Kimpira Gobo!

I always have ketchup in my cupboard but never use it in anything other than Western cooking. So I combined the ketchup with plenty of sesame seeds and came up with this delicious sauce that somehow still tastes strangely Japanese but also lets the flavour of the ketchup shine.Chicken tends to shrink during cooking so please cut it into large bite-sized pieces. Recipe by Raby

MY TERIYAKI CHICKEN RECIPECrispy chicken skin over tender, juicy meat complemented by a delicate glaze of soy sauce, ginger, onion, and rice wine - that is the magic of teriyaki chicken.Simply delicious. :)

KARAAGE（からあげ） is Japanese style flied chicken.This recipe is my mother's.Simple and easy, but very very nice tasty.Ie, mother is great!

Every year during chestnut season, I always cook the chestnut rice. I normally mix it with Japanese sweet rice and also regular Japanese rice.

Steamed fish in seafood restaurant style. A very common dish in Chinese seafood restaurants. The fish must be fresh suitable for steaming and the soy sauce must taste a bit light salty and more in sweetness. The meat should be just nicely done, smooth texture, not overcooked. Very delicious to go with white rice.

Our chef Kuniyoshi Ohtawara shares his favorite recipe for Madai no Nimono (Simmered Sea Bream)! This delicious stew filled with red sea bream and daikon is very nutritious. With this recipe you can’t go wrong!

Takikomi-gohan is soy sauce-flavored rice that cooks fish, meat, and vegetables with rice.

This is a traditoinal simmered pupmkin. It is seasoned with sugar , mirin and soy sauce. It tastes sweet.

Japanese BBQ sauceYou can marinate meat and grill with it, or after grilled meat, dip in this sauce

The easiest and fastest way to cook chicken is to steam it with very simple ingredients. The chicken should be juicy, smooth and tender. The sauce is very tasty on goes well with white rice.

I wanted to make something delicious using inexpensive breast meat.You'll have a generous amount of sauce with this recipe, so there are an infinite number of variations!!It's also delicious served over a bowl of rice and a soft poached egg on top. Recipe by nani cafe

We like eating traditional Japanese dishes in our family, and this recipe is one of our favorites.Add the halibut to the sauce when it's boiling to avoid the fishy odor.Please double the amount of water and other condiments if you have lots of fish. Recipe by Pukuttopukumaru

A simple and classic Japanese dish usually made in autumn when gobo root is in season. The red chili gives it a nice kick! Goes great with over white or brown rice.

"KAKUNI" is a Japanese braised pork dish. The original "KAKUNI" is made with thick cubes of pork belly. By cooking it slowly for a long time, the pork becomes very tender and juicy.

Sardines were on sale at the supermarket, so I made one of my husband's favorites - sardines simmered in soy sauce.Place the sardines in one layer in the pan, without overlapping them.I used a frying pan with a depth of 24 cm this time. *Basic tip: for blue fish, start with cold water. This way the skin doesn't tear. (For white fish, boil the liquid first)In Step 5,if you leave some of the simmering liquid, the flavor will be less strong. If you boil it down until the liquid is gone, the flavor will be stronger. Recipe by MORIYABAR

I love buri teriyaki. This recipe makes a generous amount of sauce to eat over rice.I've added a generous amount of sauce to eat over rice.This is very well flavored. If you prefer it lighter, decrease the amount of ingredients. Recipe by Eiyoushino recipe

Nikujaga is a traditional Japanese home-cooked dish made with thinly sliced beef, potatoes, and vegetables simmered in a sweet-savory soy-based sauce. It’s simple, comforting, and full of nostalgic flavors.

This is a revised version of "Diced Steak with Delicious Sauce"Using the same frying pan that you cooked the meat in brings the richness and sophistication of the sauce up a notch. Recipe by Puriman

Chaliapin steak sauce is usually made with beef, but I made it with pork with a Japanese twist.The longer you marinate, the softer the meat will become. Recipe by sugar roll

It’s a traditional Japanese dish.And it has a sweet soy flavor.