Gyudon is easy to make, and delicious. Best translated as “seasoned thin-sliced beef over rice,” I have fond memories of eating gyudon at restaurants in Japan, where it is very popular. In fact, there are restaurants dedicated solely to gyudon, and its also a popular fast-food in it’s country of origin. Two of the most…
Japanese Curry Rice
Japanese curry rice takes a little time and work to make, but it’s well worth the effort. We usually make a double batch (a double-batch serves 8), so there’s some leftover for a couple of lunches or even another dinner (just freeze what you had made). It’s that good. There are a couple of…
Agedashi-dofu (Deep-fried Tofu)
Yeah, tofu can be really bland, but the Japanese use deep-fried tofu as an appetizer, especially in bars (izakaya). It’s popular and really good. It’s popularity is on the par with Japanese deep-fried chicken. Here’s the thing: this is so easy to make, and takes so few ingredients that it’s surprising that more non-Japanese restaurants…