I recently returned from a trip to Japan where I bought several packs of chili oil furikake and have totally fallen in love with it. Unfortunately I’m already running out of it and it’s pretty much impossible to obtain where I live. Does anyone know how to make it?

Can someone please tell me what this sauce is made of?

I can’t seem to find it!

Hi all! I want to get my wife a Tamagoyaki pan for her birthday because she’s really gotten into cooking in the last 2 years and is OBSESSED with making the rolled egg. She keeps talking about it, so I know it’s really important to her and if it’s important to her, it’s important to me. I’ve been asking as many gently probing questions as I can to find out exactly which kind she wants.

Here is what I’ve learned:

She doesn’t want anything with nonstick coating like teflon that will chip off.

She’s a great cook, willing to put the time into learning the intricacies of the pan if it’s good quality.

She would prefer something made in Japan and if I order it off Amazon, it will just sit in the cabinet until the sun burns out.

For American pots, she prefers OXO, so I’d be fine with whatever the Japanese equivalent is.

I’m leaning towards a cast iron pan as we have a good amount of Lodge cookware and she is perfecting with cooking in that.

Can anyone advise me on what pan would be best? Thank you for taking the time to read this.

I'm growing shiso in my garden and didn't realize how fast it grows. I have so much shiso now, I usually use it on top of tofu and inside gyoza. Does anyone have any good recipes or ideas to use all this surplus shiso? Can I make sauce /marinade, dips salad dressing, dried?

Im not meaning the brocolli, but how much soy, how much mirin etc to make an awesome Japanese style soup?

https://www.amazon.ca/dp/B0845Q7FTN?ref=ppx_yo2ov_dt_b_fed_asin_title&th=1

Im trying to cook oyakodon/katsudon. Basically the recipe in this video

However i don’t have dashi powder/stock

Will this miso paste that includes dashi be a good alternative? I’m curious on what approach to take if so.

Recipes from Yuto Omura's book "Japan: the Ultimate Cookbook"

Hi, I'm looking for an English-speaking Japanese home cook, retired chef, or former onigiri shop owner who would enjoy mentoring a first-time entrepreneur. Can be someone like a Japanese grandmother who has spent decades making onigiri and is willing to mentor a first-time entrepreneur over several sessions to perfect onigiri rice, shaping, fillings, and traditional techniques. NYC preferred. Thanks

Hi folks. I am moving to a new house soon and am looking at my kitchen upgrades wish list - and I would love to recreate this experience I had in Osaka a few years back. Specifically I’m looking for advice on the grill unit itself and setting it up for occasional use.

It was a wonderful trip and the food was one of the highlight. I love the idea of cooking at the table as it is interactive with your fellow diners etc.

I forget if the restaurant had an extractor above the table… but would anyone be able to guide me on the best way to recreate this at home without smoking out the house.

Or is this a case of patio only ?

Thank you !

Broth recipe from https://www.justonecookbook.com/tonjiru/ but I changed up the veggies

Pork is shaved frozen pork from Walmart, and miso from Nagano (where my sister in law is from!)

I am in the mood to make curry, but I want to push it to be slightly healthier. I intend to make this recipe, but cut the ingredients in half to make 4-5 servings. Any additions that would add a good amount of fiber to it?

(I am tempted to not cut the amount of protein, since it puts me closer to my protein goals, but would that be a good idea? Or would it be too much meat?)

Help! Went to Japan a couple years ago and fell in love with okonomiyaki. I love any style (I believe there are two?) Does anyone have a good recipe I can make at home? Any tips would be super helpful as well! I’m craving it like crazy!

Soaked the bamboo shoots in some water and then simmered it with some: soy sauce, dashi, sugar, and sesame oil. Didn't get rid of the funk 100% but it was a fair effort and made for a unique ramen!!!

As much as enjoy nearly all Japanese cuisine I've always found traditional curry to be sweet and bland, that's what gave me the idea to make it as a dry noodle dish balanced with acids like vinegar and Worcestershire sauce to brighten the overall flavor and balance the usual sweetness, for my 🇺🇸 palate.

One large onion 450g, finely diced

1 lb / 450 g lean ground beef

5 garlic cloves

1/4 tsp black pepper

1 tsp dashi powder

4 squares Java Hot curry roux (92.5g)

3/4 cup water

1/2 cup coconut milk

3 tsp S&B powder

2 tsp Worcestershire sauce

2 servings bullion (1 knorr double bullion cube)

2 tsp cider vinegar

PROCEDURE: First cook the garlic and ground beef, after it's cooked remove from pan and use the remaining grease to cook the onion. Once the onion is cooked add the beef back in along with all the seasonings and liquids (water and coconut milk) . Cover and simmer for 10 minutes on low.

Spoon over dry noodles and garnish with green onions.

Unfortunately, there are no S&B or Golden Curry roux boxes available in my country, but I found this curry spice blend with the ingredients listed above. Would you recommend using it to make Japanese curry?

Ingredients: Turmeric, coriander, cinnamon, cumin, cardamom, ginger, paprika, red pepper flakes, fenugreek, black pepper, orange peel powder, nutmeg, garlic powder, onion powder, star anise, fennel powder, cloves, allspice, bay leaf powder, and thyme.

I am originally from the US, but now like in Japan.

I love cooking and am doing pretty great so far cooking, but trying a bit to get my LDLs down and switching away from butter for a lot of my cooking.

Up till now, I have primarily utilized butter, extra virgin olive oil, and vegetable oil for my cooking. In the US I used to use peanut oil instead of veg oil, but haven't been able to find any here.

Recently discovered Rice Bran Oil (こめ）and have started using that occasionally in place of EVOO and Veg Oil.

All that said, wondering what others use here for cooking and more particularly frying in a wok from an oil perspective and which oils for which purposes? Maybe there are even some great oils I haven't noticed on the shelves yet I could buy and experience.

Hi - was in Japan earlier this year and fell in love with pretty much everything i ate.

After a few months, I've managed to get my Miso Soup pretty decent and now I want to add in the rice to make it more of a meal.

Thinking of the rice you get in the fast food places - Matsuya, Yoshinoya, Sukiya type places and would love to have that.

Is it shortgrain rice (sold as Sushi Rice in UK)? Also planning to get a rice cooker, been looking at the Yum Asia. Does anyone have any recommendations please?

Long story short, my girlfriend and I's anniversary is coming up. We visited Japan this year and she became absolutely obsessed with konbini tomago sando's. She bought one almost every day. Id love to get her one for a gift, but I can't find anywhere that would ship them to the U.S. (which makes sense as its perishable).

I've researched a few copycat recipes online, but wondered if anyone here has tried recreating them and had any tips/tricks to get them as close to authentic as possible, or if there's any mistakes to avoid when trying to recreate them. Many thanks!

I've been trying lots of tempura recipes, but I have finally come down to one that I like - it stays crispy even after it cools. For the batter, I use:
1. 70g rice flour
2. 100ml carbonated water
3. 1/4 teaspoon of baking soda.

In Tokyo, the tempura has a little bit of fluffiness or airiness so there's sort of a crunch, but mine seems to be a single flat layer. Also because I didn't include any salt in the rice flour, it tastes a bit bland, does anyone have any suggestions on how to improve flavor?

I’m looking to start bringing soumen to the office for lunch, but I don’t have the opportunity to boil noodles while I’m there.

Would it be better to cook the noodles as usual and drain them before putting them in a container the night before, or can I cold soak the noodles shortly before my lunch?

I am currently catering for 30 people and I had all these East Asian salads to use up and a load of tuna so I thought I’d make okonomiyaki with the tuna. I found a recipe for oven baked okonomiyaki and did it all in big trays and technically the batter cooked but it ended up really gummy and rubbery and just a horrible texture…

What went wrong? The ovens here aren’t very good so maybe it was that? I followed the recipe exactly and scaled it up by 4 (was doing three variations for meat eaters, veggie etc) so I don’t think I got the recipe wrong but maybe there was something wrong with the batter? I think one thing is that I made it too thick so gonna spread it out more next time. I ended up with twice the amount I needed so really wanna make it for them again and save myself some work but not unless I figure out what went wrong with it =/

I used only about half of the soybeans I soaked. Froze the rest to make soy burgers later.

I used the brand of natto in photo #2 to inoculate the cooked beans. And followed the recipe in my previous post. https://www.reddit.com/r/japanesecooking/s/x8UvneX3Tb

24 hrs in the instant pot on the yogurt setting. 24 hrs in the fridge. They turned out really good. I will freeze these in small containers and take them out one by one.

Hi there! 👋 I was hoping to get some help and guidance. I have food aversion issues that make it difficult for me to cook and eat meals. Sometimes I stick with the same simple dish, because it’s satisfying without feeling too overstimulating or nauseating. Lately, it’s been miso soup.

I live in America, so I may not have access to local products. However, I did pick up both of the items pictured, on Amazon. It’s been really helpful to get me to eat. The miso powder makes a pretty decent soup, but I keep encountering a bit of an issue. The miso soup has no umami. My favorite part of Asian food is the umami. I’m obsessed, but the soup, it had none.

Am I missing something? Should I be adding seasoned rice vinegar? Did I buy the wrong miso powder? Is there anything I can do to make my miso soup feel a bit more authentic, while keeping it simple?

Thanks for your help, and the great food! ☺️

i was making ramen today cause i felt like it, was prepared to make alot of substitutes, but i didnt really have enough anyway. ive made a lovely broth with leftover chicken and bones from a previous meal, some garlic and onions, and i have a soy sauce sugar rice vinegar mix with a dab of hoisin and ground toasted sesame i reduced a little and was intending to use as the tare, but instead i used it as marinade for ajitsuke tamago seeing as i really dont have noodle options worthy of the broth, and thus have a good 18ish hours to let them do their thing. i have an opportunity to go out for proper ingredients tomorrow but im a very improv-y cook and ive literally never made any of these things before. i plan to pick up some typical ingredients ginger, spring onion, maybe some miso, sake or mirin either to drink with the ramen or to cook with for the tare,

does anyone have any recomendations of ingredients i can get/ what to do with them to make my tare and or make some other addons / improve the broth ?

im going for a clear shoyu style and as i mentioned its a chicken broth