Tempura is deep-frying at its best. The cooking method creates a light batter that doesn’t soak up a ton of oil. That, paired with the types of foods you fry (no meat could equal vegetarian), makes for a light meal. That’s why the Japanese were always trying to kill Godzilla: because of all the tempera…
Buta no Kakuni (Japanese porkbelly)
This is one of my favorite Japanese dishes. In English it roughly means “cubed porkbelly,” which is basically porkbelly cut into cubes (duh!) and braised in a flavorful soup. By the time it’s finished cooking, it is utterly tender, flavorful and some of the best food you’ll ever have. Oh, and it’s deceptively easy to…
Okonomiyaki Pizza
In an earlier post, I had gone over the ins and outs of making okonomiyaki. I hope you tried and liked it. Now, it’s a number of weeks later and I’m making it again for my wife and me. This time, though, when the stove-top version was done, I had an idea to crisp it…
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