Anticipating Japanese Food
I’m sure there are some poor cooks in Japan. I just haven’t run into them.
This is a huge generalization, having been to just two cities – Tokyo and Kyoto – and just once, for a two-week vacation. But it seems that everywhere we ate, from the exquisite tempura restaurant, to the casual mom and pop eatery, even to the 7-Eleven, the food was consistently good.
I hope I won’t be proven wrong on my second visit to Japan this week.
In anticipation of my trip, I’ve gathered a collection of 30-minute prep Japanese recipes from the Special Fork database for this week’s post, to get us all in the mood.
This recipe collection is also for #2 son Chris, who will be vacating his own apartment to housesit for us, so he can cook some Japanese dishes in our spacious kitchen while Steve and I are away. Not the same as being there, I know, but we’ll be bringing him lots of goodies, following the Japanese custom of omiyage (gift-giving).
And please try the easy Japanese dishes from the Special Fork database. None should take more than 30 minutes of prep time.
- Oyako Donburi is one of those great budget dishes –a bowl of hot rice topped with chicken and egg in a soy-based sauce.
- Tonkatsu features thin pork loin slices in a light and crisp panko crust, sliced and served with bottled tonkatsu sauce for dipping.
- Miso Salmon requires giving salmon steaks a short dunk in a miso marinade before broiling. It’s simple and delicious.
- Chichi Dango is a confection that’s baked in the oven, then cut into rectangles.
And of course, for Japanese dishes, you will want rice! If you don’t have a rice cooker (and everyone should have one), here’s a demo showing how to cook rice in a pot, as my mother taught me.
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