What shall we cook today?
Simple, tasty recipes for your everyday meals.
JapaneseComforting Nikujaga (Meat & Potatoes)
A classic home-style simmer with a sweet-savory broth soaked into the potatoes.
JapaneseSilky Oyakodon (Chicken & Egg Bowl)
A rice bowl bound with soft-set egg, ready in 10 minutes.
JapaneseHoutou, Yamanashi's Local Noodle Stew
A thick, gently sweet miso noodle stew with pumpkin that melts into the broth.
JapanesePork & Salmon Miso Chanko Hot Pot
A miso soup rich with pork umami and salmon fat, finished Hokkaido-style with butter.
JapaneseJuicy Dashimaki Tamago (Rolled Omelette)
A Kyoto-style rolled omelette soaked with dashi that bursts with juice when you cut in.
JapaneseNo-Fry Black Vinegar Chicken Nanban
Shallow-fried in a pan, with a mellow black-vinegar nanban sauce and plenty of tartar.
JapaneseMicrowave-Only Sweet-Savory Pork & Egg Udon
No pot or pan. Frozen udon with sweet-savory pork and an egg yolk, done in 10 minutes.
JapaneseHearty Suiton (Flour Dumpling Soup)
Hand-kneaded flour dumplings in a soy-seasoned broth loaded with chicken and root vegetables. Chewy dumplings that fill you up, an old-fashioned soup.
JapaneseSesame-Scented Kenchin-jiru
Hand-crushed tofu and root vegetables fried in sesame oil, then simmered. Rooted in Buddhist temple cuisine, gently flavored with kombu and dried shiitake dashi.
JapaneseKinugasa-don
A Kyoto-born rice bowl of abura-age and green onion simmered in a sweet-savory dashi and bound with soft egg. It looks just like oyakodon, but is meat-free, cheap and quick.