This is a quick and easy hot-weather lunch or dinner that’s even easier than zaru-soba. There’s not much more to it than making noodles and mixing the sauce that goes over them. The edamame (eh-duh-mah-may) are equally easy to make, just boil them in salted water for a few minutes and rinse with cold water….
Japanese Sweet-Glazed Ribeye
This is a basic beef dish commonly known as “teriyaki,” which means “glazed, fried” in Japanese. In this case, it’s glazed and pan-fried steak. The teriyaki sauce imparts a sweet-salty flavor that’s very distinctive. Be sure to use a high-quality piece of meat for this dish. Many cooks prefer to use a strip steak, but…
Oyakodon (Japanese Chicken and Egg Rice Bowl)
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…
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