Eggplant Agebitashi is Japanese eggplant deep fried and soaked in a flavorful dashi broth, topped with grated daikon and ginger.
Delicious Japanese udon noodle dish with cabbage, onion, pork, shiitake mushrooms, and udon noodles stir fried, flavored with mentsuyu and soy sauce.
This delicious miso-based soup is enjoyed on New Years Day in Japan. Its flavor and ingredients vary by region and household.
Golden crispy deep fried tofu in delicious tsuyu and topped with grated radish, green onion, and bonito flakes.
Cold ramen noodles topped with nori, shrimp, egg. Dip ramen in warm pork belly and mushrooms soup flavored with Doubanjiang.
Quick and savory homemade dashi with kombu (seaweed) and bonito flakes.
Refreshing fall salad with Daikon (Japanese radish), mizuna, shiso leaf, with ponzu plum dressing. Garnish with Ikura (salmon roe).
Classic Japanese side dish, boiled spinach marinated in light soy and garnished with bonito flakes. Very simple and quick to prepare.
Spicy grilled Japanese eggplant with citrus soy sauce and yuzu pepper. Garnish with bonito flakes and chopped green onion.
Agedashi tofu is usually deep-fried tofu served in dashi-based soup and topped with finely chopped green onion, ginger, grated daikon, and katsuobushi. I’ve decided to experiment with it by coating the tofu in a teriyaki sauce. My husband absolutely loved the dish and I have a feeling we’ll be seeing this more often on our dinner table.
Simple and savory tofu miso soup made with dashi stock, wakame (Japanese seaweed), and tofu.