Not sure if they belong here but I'm really happy with the outcome :)

The katsu kare at Kitchen Nankai Jimbocho was one of my favorite meals that I had in Japan. It was deep, savory, fragrant, slightly spicy, and the jarred pickles went perfectly with it. It was the perfect meal for a late lunch on a colder, rainy day.

How can I come close to making this at home? Is there a name for this style of curry? I’ve only made Japanese curry at home using some variation of the S&B curry blocks. This was much deeper in color and flavor. I believe it had bits of beef in the sauce, and it had a shinier, more gelatinous texture than other Japanese curries I’ve had.

Hi all, hoping to get help with understanding what these were. For the mochi, anyone know what kind of leaf that is, and how it’s been prepared? Thanks in advance.

Yakitori, rice, chilled broccoli with sesame, and a light salad. We are working through all the condiments from our trip to Japan last year. This meal used the yuzu kosho and furikake that we bought while there.

📍Minatoku'Tokyo'Japan

Chirashi! 😋 From the top: homemade tamagoyaki, cucumbers tossed with shio kombu, yellowtail, salmon, and medium fatty tuna on some shredded daikon. Miso soup was a surprisingly good freeze dried block with eggplant. For condiments I served with green onion and beni shoga (because I didn’t have the typical sushi ginger). I surprised myself with how good this dinner was!

This is one of my go-to breakfasts.

Miso soup: I soak about 15g of dried kombu in 400ml of water overnight. The next morning as I start to heat up the liquid, I freshly shave 10g of katsuobushi. One the liquid starts heating up, I remove the kombu, and once boiling I add the katsuobushi shavings and kill the heat. I let it steep for 10 minutes, I drain the liquid, and now I have dashi!

I add ~10ml of sake, half a tsp of dried wakame, and... I dunno how much, but a semi small amount of cubed silken tofu to the dashi. I bring to a light boil, at which point I take out a ladle of the dashi and add to 35g of white miso paste, whisk to combine, and keep that aside while the soup very lightly simmers till I'm ready to serve. To serve, I kill the heat, add the miso slurry, then serve immediately.

Natto rice: thaw natto pack overnight. The next morning, wash 1cup Japanese rice, soak the rice in water for 20 minutes, drain, add kosher salt, 10g kombu, then 1/3cup sake and 2/3 cup water. Bring rice to a boil, turn the heat to lowest possible for 5 minutes, then highest heat for 1 minute, then kill the heat and leave in pot for 10 minutes to steam. (I do not believe in rice cookers unless you're a restaurant, but that's me.)

Mix the natto with mustard and tare, fry an egg over easy in vegetable oil and sesame oil, put half the rice in a bowl, add natto, and add fried egg. Pepper on egg.

I cut up 2 stalks of green onions, and add to both bowls.

With a cup of coffee, this is probably my favorite breakfast ever.

I guess they are technically originated from Chinese Sichuan cuisine. These are from a restaurant in Nagoya. They are delicious and a bit spicy.

Potatoes and onions. I don’t like carrots hehe

Hello! I am going out on a limb and posting here, I hope posts like this are allowed!

Back in 2019 I got a pack of this (pictured) Tarako Udon Sauce from a subscription crate. Trying this sauce has had me chasing the taste ever since, it was amazing. After 6 years of searching and querying local Asian-import-websites, I am getting desperate. I live in the EU, so my options for importing stuff from Japan myself are... extremely limited.

Does anyone have any ideas on how to recreate the taste if you cannot get access to the key ingredient "mentaiko"? I can get some cod-roe in a can (DK - torskerogn), but as far as I understand, it is far from the same thing.

I would love to figure this out on my own, but as I have no way of getting this sauce or anything like it, I cannot taste and compare.

Any help or hints are appreciated! If anyone knows any sources of import (that deliver within the EU) for this sauce/dressing, it will also be appreciated!

Thanks in advance : )

Ive had medium heat curry rough before,and the brick is 100% brown so i was surprised when the mild heat was both bronw and a sickly light green color, is that green supposed to be there or did something go wrong?

Miso soup, egg, pickles, natto, cabbage, okra, crispy salmon, nori, rice, hojicha

Hi, I’ve been on a look out for the recipe of this super tender and delicious chicken leg I had at Disney Sea. I would be extremely grateful if anyone would be able to help. 🫶🏽

My husband and I are visiting Japan, and he has developed a pork allergy after owning a cat. It's not deadly, but he doesn't feel great after eating it for a day or so. I know pork is used in many things there, so I want to make sure I'm doing everything I can to ensure he can still eat some good food. He takes allergy medicine daily anyway because he has a lot of environmental allergies, but this is his only big food allergy, and he doesn't carry an Epipen or anything like that for it.

I found this allergy card template online that I can type into and print out. I can speak Japanese at a high beginner level, but I can't read this, so would someone be able to tell me what text to type? He hasn't been tested for every pork product, but so far we know he can't have any pork meat at all, any pork broth or pork bones, any traditional gelatin, and any pork lard. It's a lot of stuff, so I'd appreciate any translation help in getting this done for him!

i could inhale them in 2 seconds

Fufu ramen restaurant in Toulouse, I recommend it, it’s INCREDIBLE 😻.

Please note I've adapted this recipe in short form for Reddit, if you want the full recipe it's available here.

Ingredients

Tofu Katsu: 450g firm tofu 60g plain flour 2 tbsp cornflour 100ml plant milk 1 tsp soy sauce ½ tsp garlic powder ½ tsp salt ½ tsp black pepper 100g panko breadcrumbs Vegetable oil

Curry Sauce: 1 tbsp oil 1 onion 2 garlic cloves 1-inch ginger 1 carrot 1 tbsp flour 1 tbsp curry powder ½ tsp garam masala 500ml veg stock 1 tbsp soy sauce 1 tsp maple syrup 1 tsp rice vinegar 1 tsp mild mustard (optional) 1 tsp cornflour + 2 tbsp water

To Serve: 250g jasmine or sushi rice Mixed salad leaves 1 small cucumber 1 tomato Toasted sesame seeds

Method

1. Press tofu for 10 mins, then slice into 4 slabs.

2. Set up 3 bowls:

3. Bowl 1: flour, cornflour, garlic powder, salt, pepper

4. Bowl 2: plant milk + soy sauce

5. Bowl 3: panko breadcrumbs

6. Dip tofu in flour mix, then milk, then breadcrumbs. Press to coat well.

7. Shallow-fry tofu in oil over medium heat, 3–4 mins each side until golden. Drain on paper towel.

8. For curry sauce: sauté onion in oil for 5 mins. Add garlic, ginger, carrot. Cook 2 mins.

9. Stir in flour, curry powder, garam masala. Cook 1–2 mins.

10. Gradually add stock, then soy sauce, maple syrup, vinegar, and mustard (optional). Simmer 10 mins.

11. Add cornflour slurry, cook 2 more mins to thicken. Blend if smoother sauce is preferred.

12. Cook rice as per pack instructions. Toss salad ingredients together.

13. Plate rice, sliced tofu, curry sauce, and salad. Garnish with sesame seeds.

Hello! My little brother’s bday is coming up, and for several holidays now I’ve been trying to locate misuzuame, which he found at a shop in Nagasaki when we were in Japan together two years ago. (We live in NYC, USA.)

In my online searching I have come across kohakutou, which seems similar and can be ordered online and possibly bought locally, at K Minamoto or a Japanese grocery.

How similar or different are these two wagashi? Is misuzuame closer to pâte de fruit? appreciate any tips yall have!