Japanese Cuisine

More than sashimi and sushi, homelandisaki is so simple and healing

When eating Nishiku, one or two servings of sashimi or tempura are always the first choice, as if these are enough to label a Nishiku restaurant.

In addition to these store-only delicacies, nishiku can actually be homely and intimate, and is perfect for a small family of one to three people.

Good rice with rice

“Well,” which means covered rice, is one of the classic Japanese recipes.

A bowl of steaming white rice with a thick layer of beef rolls stuffed with fresh vegetables, and rice grains wrapped in egg juice, was rich and smooth. With the aroma of beef and the freshness of seaweed, it always brings people happiness beyond words.

Ingredients: 1 bowl of rice, 300g fat cow, 1 onion, 4 mushrooms, appropriate amount of sesame, appropriate amount of seaweed, appropriate amount of scallion, 500g white wine or cooking wine, 1 TBSP light soy sauce, 1 TBSP flavor drizzle, 1 TSP salt.


1. Wash and shred the onion and put it in a bowl. Clean and slice the mushroom and put it in the bowl.

2. Pour boiling water and white wine into the pot, and boil the fat beef slices into the pot to blanch.

3. Then pour in light soy sauce and stir well. Pour the mushrooms and cook until Microsoft, then pour the shredded onion and cook until transparent, and then pour the appropriate amount of salt into the pot to season.

4. Put the cooked beef on the rice and sprinkle with seaweed, sesame seeds and scallions.

5. Have another egg, we’re done.


The three brothers – Osaka Yaki, Hiroshima Yaki and Inaki. My favorite dish is the layered, rich Hiroshima yaki!

Ingredients: 1/4 cabbage, 1 scoop of flour, 1 egg, 2 pieces of bacon, appropriate amount of scallion, appropriate amount of buckwheat noodles, appropriate amount of nori powder, appropriate amount of wood fish flower, appropriate amount of salt, black pepper, light soy sauce.

Glutinous rice filling:

1. Cook buckwheat noodles, wash cabbage and cut into shreds, mix flour with water to make diluted batter, set aside.

2. Add a thin layer of oil to a hot pan and pour the good batter.

3. Put shredded cabbage, sprinkle with salt and black pepper to taste, and sprinkle chopped woodfish flower and seaweed powder to add flavor.

4. Cover two slices of bacon and top with a small spoon of batter to increase the bond between each layer. Flip over and push to the other side of the pan to continue frying.

5, add a little oil on the other side of the pot, put the cooked buckwheat noodles, add light soy sauce and black pepper stir fry evenly, press into a round cake.

6, next to the cabbage bacon cake complete translation to buckwheat cake, continue to fry for a while, buckwheat layer scorched the best taste.

7, another pot, spread an egg, the yolk can be broken some, while the egg is not cooked, hurriedly put the cake just piled on the egg.

8. Then flip over again. Now, from top to bottom, the order is egg, fried noodles, bacon, shredded cabbage and pastry.

9, finally wipe the favorite sauce, sprinkled with wood fish flower, chopped seaweed and scallion, can be out of the pot

Boiled rice with egg curry

Whether in anime or Japanese TV series, egg bun rice is always healing.

As for the flow egg bag rice, is the advanced version of egg bag rice, the appearance level is higher, novice friends can ignore the flow, directly do egg bag rice.

You can also think of this dish as a separate tutorial on curry fried rice and curry jus rice.

Ingredients: 6 eggs, 10g light cream, 5g cooking oil, 2g salt, 4 curry, 80g chicken breast, 80g onion, 20g potato, 20g carrot, 20g green beans, 20g corn kernels, 20g crab flavor mushroom, 250g rice, 3g salt.

For curry and rice:

1. Pour a small bowl of water into a pot, boil and put 4 pieces of curry into curry paste for later use.

2. Dice 80g chicken breast, 80g onion, 20g potato and 20g carrot. Set aside.

3. In another pot, stir fry diced chicken in hot oil until it changes color, then pour diced onion, 20g blanched green beans, 20g corn kernels and 20g crab-flavored mushroom, then pour 250g rice and stir fry, finally add 3g salt and half curry paste and stir fry well.

4. Put the fried rice into a high oval on a plate (use molds to invert).

5. Heat the oil in a wok, add a little diced onion, diced crab mushrooms, diced carrots and diced potatoes, stir fry evenly, add the remaining half of the curry paste and slowly reduce the juice. Pour over the rice.

Liquid egg recipe:

1. Add 10g light cream, 5g cooking oil and 2g salt to 6 eggs and beat them into egg mixture. Sift out 230g egg mixture and set aside.

2, another non-stick pan, smear a little oil with kitchen paper, fire the pot including the edge of the pot to heat, pour the egg liquid, with chopsticks fast non-stop stirring.

3. Turn off the heat when the egg liquid is about to form. Start from the side near the handle and gently push the egg skin to the side of the pan for shaping, gradually making the shape of an egg roll.

4. Slowly push the shaped egg roll onto the rice. Make a cut in the middle and the egg will be separated from the sides.

5, when you eat, you can sprinkle some chopped nori, sweet!

Paternal rice paddy

In Japan, there are many specialized stores of our family, showing its popularity.

Well, we have a very popular way of saying that we have a rice bowl with a smooth egg and a delicious grilled chicken.

As this dish is served without oil, it can be considered a light meal.

Ingredients: 75~100g chicken leg with skin, 2 eggs, 1/4 spring onion, 1 TBSP soy sauce, 1 TBSP flavor drizzle, 120ml stock (Japanese-style juice), 1 bowl of rice, shredded nori, 1 hot spring egg (edible raw egg).


1. Leave the skin and bone off the chicken legs.

2. Heat the oil from the pan and fry the chicken legs. Without the oil, place the skin side down, pressing the chicken occasionally so that it is fully touching the pan. Fry the chicken until it is about 5-6 rare, remove and cut into bite-sized pieces.

3. Add the egg, sweet potato vermicelli and leek, stir fry evenly.

4. Crack 2 eggs and break the yolk 8 times with chopsticks (do not beat more), leaving the white and yolk separated.

5. In a small pot, add soy sauce, flavor sauce, stock, sliced scallions and chicken and bring to a boil over medium heat.

6. When the soup remains half, pour the egg liquid twice: pour half of the egg liquid in the first time, cover the pot and stew for 10 seconds; Pour in the rest of the egg mixture, cover the pot and simmer for another 10 seconds. Remove the lid and see if the egg mixture is slightly set. Turn off the heat.

7, while it’s hot, you’re done. It’s even better if you add shredded roasted nori and a hot spring egg!

Miso soup

Miso soup is a kind of soup with the characteristics of traditional Japanese diet. The recipe is very simple, and the material is optional according to your preference. As long as the miso sauce is added at the end, it will have internal flavor!

Ingredients: Miso Sauce 2 tablespoons, tofu, zucchini, kelp, clams. (Ingredients can be based on your mood, only miso sauce is good).


1. Clean all materials and cut them for use.

2. Fill a pot with water and add two spoons of miso sauce. Bring to the boil.

3, put kelp, zucchini, tofu, etc., and then boil it.

Home cooking is actually very simple, and what the Japanese eat on a regular basis is no more complicated than what we eat. However, this simple, but through the intimate fine, there is no big fish or meat, but can eat special satisfaction.


Related Articles

Japanese cuisine five cooking skills, fine food behind the taste


Japanese food: Osaka Yaki, Hiroshima yaki, assorted yaki…… Reveal the “burning” in Japanese ingredients


They say Tokyo is the capital of food, but how many kinds of Japanese food are there?


Leave a Comment