Here’s another Japanese dish that is absolutely delicious—and easy to make. “Toriniku” means “chicken meat” in Japanese, and “tatsuta-age” is a frying technique. You get the idea. It’s one of my favorite Japanese dishes, along with agedashi-dofu (deep-fried tofu). This recipe is based on one found in an older Japanese cookbook “Japanese Cooking” by Lesley…
Fried Onigiri (rice balls)
Rice balls in Japan are called onigiri, and they usually contain cooked rice and some flavoring, meat or vegetables. After a trip to an Italian restaurant that served an Italian version of these, I got the idea of making fried Japanese rice balls. Both my wife and I loved these, though they’re not the most…
Tofu-don
This dish is a combination of two Japanese recipes that I really enjoy: katsu-don and agedashi-dofu. The “don” is pronounced “doan,” which means something served over rice—usually in a bowl. In this case, it’s fried tofu and eggs over the rice. This recipe is for two, or one crazily hungry person. It’s very filling. To…
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