Tag Archives: Japanese recipe

Dried Anchovy Powder for Easy Soup Stock

The basic Japanese soup stock is made with dried fish, sea weed or mushrooms. As dried bonito (katuobusi 鰹節) is most appreciated, it is expensive and needs a big bulk of it to make flavorful stock. Instead of this poor cost performance bonito flakes, I usually use dried small anchovies.

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Miso Pork Chop

I know you have the always- the-best- family recipe for pork chops. But if you feel like trying a new flavor with a little bit of exoticism,  this easy pork chop may the be the one you are looking for.

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Kara-age : fried chicken my hometown style

You might have tried some kara-age (pronounce each syllable separately, ka-ra-a-ge) chicken at a sushi restaurant.  It is the one of the most popular Japanese foods in the U.S.

I would love to share the recipe of my hometown, Hokkaido. This is actually easier than regular Kara-age recipe and has more enhanced flavor. You want beer with this.

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