Here’s a good, basic Japanese rice bowl. Amusingly translated as the “parent and child” rice bowl, given the chicken and egg in the recipe, this dish has been around since the late 1800s. There are many recipes online for oyakodon, and what’s below is easy and true to the dish’s origin—based on what Serious Eats…
Buta niku-no-miso-sansho yaki (Pork with Japanese Pepper and Miso)
This is an easy recipe from a weird Japanese cookbook a friend gave me called Encyclopedia of 365 Days of Meals, which is a collection of quick and easy Japanese main dishes and side dishes. It’s a weird book because it’s so clinical, with only the basic recipes given, and no commentary at all. Anyway,…
Mabo-dofu
This is a classic Chinese dish that dates back to either the 1200s or 1800s, depending on where you look to find information. It’s also quite popular in Japan, where you can buy pre-made mabo-dofu sauce and meat in a pouch, supplying fresh tofu to finish the dish. Mabo-dofu gets its red color and spiciness…
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