Easy Japanese Recipes

February 2011

Oyakodon (Chicken and Egg Bowl) 親子丼

Oyakodon (Chicken & Egg Bowl) | Easy Japanese Recipes at JustOneCookbook.com

The literal translation of Oyakodon (親子丼) means “parent-and-child rice bowl.”  The typical ingredients include chicken (as in parent), egg (as in child), and onions.  The ingredients are simmered together in a sauce then served on top of a bowl of rice.  It’s a very common Donburi dish and served at most traditional Japanese diners.

I first learned how to cook the dish during home-making class in middle school (although this recipe is not from the textbook).  It’s very easy to cook so I hope Oyakodon will be your go-to recipe when you are busy.

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Hamachi (Yellowtail) Teriyaki with Yuzu Kosho

Hamachi (Yellowtail) Teriyaki with Yuzu Kosho Recipe | JustOneCookbook.com This is one of my mom’s signature dish and I remember eating this dish often while I was growing up in Japan.  In some Japanese restaurants and supermarkets, sometimes you will find “Buri” available on the menu.  We call Hamachi “Buri” when the fish is longer than 30 inches.  Compared to Hamachi Kama (Yellowtail Collar), the fillet part is not as fatty and soft, but it tastes very good.  Both Buri and Hamachi are very common fish in our seafood selection.

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