u/TokyoRecipes_byNadia

Hi, I'm Kei from "Tokyo Recipes by Nadia"!🗼"Tokyo Recipes by Nadia" is a platform where we share Japanese recipes from many wonderful creators.

Today, we introduce the "Soy Sauce & Butter Sautéed Salmon with Potatoes" by Koharu san (小春さん) !

This simple and comforting dish features salmon fillets and tender potatoes sautéed in butter and finished with soy sauce. A perfect harmony of savory and rich flavors, made easily by pre-steaming the potatoes in the microwave.

Soy Sauce & Butter Sautéed Salmon with Potatoes

Prep time: 10 minutes | Servings: 2

2 lightly salted salmon fillets (about 5 oz. each)

8 oz potatoes

1 tbsp. soy sauce

1 tbsp. unsalted butter

freshly-ground black pepper, to taste

chopped parsley, for garnish (optional)

1. Wash the potatoes well and cut into bite-sized pieces. Place them in a microwave-safe bowl, cover loosely with plastic wrap, and microwave at 500W for 5 minutes (or until tender). Cut the salmon into bite-sized pieces as well.

2. Heat the butter in a frying pan over medium heat. Add the potatoes and salmon, and sauté until both are lightly browned and the salmon is fully cooked.

3. Drizzle soy sauce over the mixture and stir gently to coat. Sprinkle with black pepper to taste.

4. Serve on a plate and garnish with chopped parsley if desired.

Hi, I'm Kei from "Tokyo Recipes by Nadia"!🗼"Tokyo Recipes by Nadia" is a platform where we share Japanese recipes from many wonderful creators.

Today, we introduce the "Carrot Shirishiri with Tuna and Soft Scrambled Egg" by Rinaty san (りなてぃさん) !

This simple “shirishiri”-style carrot stir-fry uses an entire can of tuna for a hearty, flavorful side dish.

Delicious as a side, in lunchboxes, or for meal prep.

The scrambled egg is cooked separately and added at the end to preserve its soft texture — giving it that satisfying “egginess” you’ll love.

Carrot Shirishiri with Tuna and Soft Scrambled Egg🥕🥚

Prep time: 5 minutes | Servings: 2

1 small carrot

1 can tuna in oil

1 egg

1/2 tbsp. sesame oil

(A) 1 tsp. soy sauce

(A) 1 tsp. mirin

(A) 1 tsp. sugar

(A) 1/2 tsp. hondashi (Japanese soup stock granules)

1. Prepare Ingredients

Peel and julienne the carrot. Beat the egg in a small bowl.

2. Scramble the Egg

Heat sesame oil in a small frying pan over medium heat.

Pour in the beaten egg and scramble gently. Once softly set, transfer to a separate plate.

3. Cook the Carrot and Tuna

In the same pan, add the oil from the canned tuna along with the julienned carrot.

Stir-fry for 2–3 minutes until the carrot begins to soften and change color.

Add the tuna and continue to stir-fry.

4. Season and Finish

Add all ingredients from the A seasoning mix. Stir to combine.

Return the scrambled egg to the pan and gently mix everything together.

Serve warm or let cool for bento lunches or storage.

Tips & Notes

For best texture, cook the egg separately and mix it in at the end.

Hi, I'm Kei from "Tokyo Recipes by Nadia"!🗼"Tokyo Recipes by Nadia" is a platform where we share Japanese recipes from many wonderful creators.

Today, we introduce the "Japanese Rolled Omelet with Shirodashi (White Dashi)" by misuzu san (鈴木美鈴さん) !

Tamagoyaki remains a staple in home cooking and is widely enjoyed as a side dish, in lunchboxes, or as a breakfast favorite. Each family and region brings its own twist to the flavor and texture, making it a true comfort food across generations.

This version uses shirodashi (a light-colored dashi seasoning) for a mild, umami-rich flavor. The result is a fluffy, moist rolled omelet that stays tender even when cold—perfect for bento lunches!

Japanese Rolled Omelet with Shirodashi (White Dashi)

🛒Ingredients:

3 eggs

1/2 tsp. sugar

2 tbsp. water

1 tbsp. shirodashi

Vegetable oil as needed (for coating the skillet)

👇 Directions:

1. Prepare the Egg Mixture

In a bowl, combine the eggs, sugar, water, and shirodashi. Whisk well until fully blended.

2. Start Rolling

Heat a tamagoyaki pan (or small nonstick skillet) over medium heat and lightly oil it. Pour in about ¼ of the egg mixture. When the edges begin to set, reduce heat to low. Roll the egg from front to back and slide it to the front of the pan.

3. Continue Layering

Add another ¼ of the egg mixture. Lift the rolled egg slightly to let the uncooked egg flow underneath. Once partially set, roll again and return to the front.

4. Repeat and Finish

Repeat until all the egg mixture is used. Place the finished roll on a bamboo sushi mat (makisu), wrap it gently, and let sit for 3 minutes to shape. Slice into bite-sized pieces and serve.

Tips & Notes

Storage Tips

Refrigerator: Store in an airtight container for up to 2 days.

Freezer: Wrap in plastic and store in a freezer-safe bag for up to 3 weeks.

To serve, thaw in the refrigerator overnight for the best texture.

Always cook over low heat to prevent the eggs from over-cooking and drying out.

Don't worry about the final shape while cooking—the bamboo mat will help mold it nicely afterward.

Hi, I'm Kei from "Tokyo Recipes by Nadia"!🗼"Tokyo Recipes by Nadia" is a platform where we share Japanese recipes from many wonderful creators.

Today, we introduce the "Sweet and Savory Stir-Fried Chicken and Eggplant with Ginger Soy Sauce" by coto san (cotoさん) !

This recipe features golden brown chicken and silky soft eggplant steamed and coated in a sweet and savory ginger soy glaze.

The chicken is coated in plenty of potato starch, giving it a smooth texture and beautiful glaze from the sauce. Perfect with rice!🍚

Sweet and Savory Stir-Fried Chicken and Eggplant with Ginger Soy Sauce

🛒Ingredients (2 Servings):

10 1/2 oz chicken thigh

2 medium eggplants

(A) 2 tsp. sake

(A) 2 tsp. soy sauce

(A) 1 tsp. grated ginger (or ginger paste)

(A) 3 tbsp. potato starch

(B) 1 1/2 tbsp. soy sauce

(B) 1 1/2 tbsp. mirin

(B) 2 tsp. sugar

(B) 1/2 tsp. grated ginger (or ginger paste)

(B) 1 tbsp. vegetable oil (for frying)

(B) 1–2 tsp. additional oil, if needed (optional)

👇 Directions:

1. Cut the eggplant into irregular, bite-sized pieces and soak in salted water (1 cup water + 1 tsp. salt).

2. Cut the chicken into bite-sized pieces. Place in a zip-top bag with A (sake, soy sauce, ginger) and massage to coat. Add potato starch and mix well to coat evenly.

3. Heat 1 tbsp. of oil in a frying pan over medium heat. Arrange the chicken skin-side down and cook for 3–4 minutes. Flip, add the drained eggplant, and stir to coat with oil. Add 1–2 tsp. more oil if needed. Cover and steam-fry for 5 minutes over medium-low heat.

4. Wipe off any excess oil with a paper towel. Add B (soy sauce, mirin, sugar, ginger) and simmer until the sauce thickens and evenly coats the ingredients.

Tips & Notes

・To remove bitterness from the eggplant, soak the pieces in 1 cup of water mixed with 1 tsp.salt. Using a zip-top bag helps keep the pieces submerged.

・Soaking also softens the eggplant and prevents it from absorbing too much oil, allowing for lighter finish and healthier dish.

・Alternatively, if you don’t mind skipping this step, you can stir-fry the eggplant immediately after cutting.

・For better texture, cook the eggplant with the skin side facing down.

・Keeps for 3–4 days in the refrigerator.

Hi, I'm Kei from "Tokyo Recipes by Nadia"!🗼"Tokyo Recipes by Nadia" is a platform where we share Japanese recipes from many wonderful creators.

Today, we introduce the "Pork and Potatoes Stir-Fry with Garlic Soy Sauce" by DOKIN san (DOKINさん) !

This pork and potato stir-fry has an irresistible garlic and soy sauce aroma.The crispy, fluffy potatoes and the crunchy long green onions are coated in a rich sauce, packed with flavor in every bite.

This dish will perk up your appetite even when you’re worn out on hot summer days!

Pork and Potatoes Stir-Fry with Garlic Soy Sauce

🛒Ingredients (2 Servings):

10 1/2 oz thinly sliced pork (komagire)

2 potatoes

1 Japanese long green onion (or scallion/leek)

salt and pepper, as needed

1 tbsp. potato starch (katakuriko, or cornstarch)

1 tbsp. vegetable oil

coarse-ground black pepper, to taste

(A)1 1/2 tbsp. soy sauce

(A) 1 tbsp. mirin

(A) 1 tbsp. sake

(A) 2 tsp. sugar

(A) 2 tsp. garlic paste (from a tube)

(A) 2/3 tsp. chicken stock powder (or chicken bouillon)

👇 Directions:

Preparation

・Peel the potatoes and slice into ¼-inch (7mm) rounds.

・Slice the long green onion into 1 to 1 ½-inch-long (3-4 cm) pieces.

1. Place the potatoes in a microwave-safe dish, cover loosely with plastic wrap, and heat at 600W for 2 minutes and 30 seconds.

2. Season the thinly sliced pork with salt and pepper, and coat in the potato starch.

3. Heat 1 tbsp. of vegetable oil in a frying pan over medium heat. Add the thinly sliced pork and the potatoes, and stir-fry.

4. Once the pork is 80% cooked, add the long green onion and continue stir-frying until they achieve a golden-brown sear.

5. Mix the (A) ingredients (soy sauce, mirin, sake, sugar, garlic, and stock powder) together in a small bowl, then add to the frying pan and stir to coat.

6. Plate and sprinkle with coarse-ground black pepper, to taste.

Tips & Notes

This dish can also be made with pork belly.

Hi, I'm Kei from "Tokyo Recipes by Nadia"!🗼"Tokyo Recipes by Nadia" is a platform where we share Japanese recipes from many wonderful creators.

Today, we introduce the "Easy Wasabi-Dashi Okra" by Teikuuhikou Kitchen san 低空飛行キッチンさん) !

Yes, you can transform ordinary okra into an umami-packed Japanese side dish with zero stove time!

Usually eat your okra fried or stewed? This Japanese preparation is total a game-changer. 🙅‍♀️✨

By using a traditional salt-rubbing technique called "Itazuri" and a microwave, the okra stays incredibly vibrant, tender, and completely slime-free! The magic is in the marinade: "shiro dashi" (white dashi soup base) provides a deep, savory umami flavor, while a hint of wasabi adds the perfect refreshing kick. Perfect for meal prep or a hot summer day!

Easy Wasabi-Dashi Okra

🛒Ingredients (2 Servings):

12 okra pods

1 tsp. salt (for the "Itazuri" salt rub)

(A) 2/3 cups water (150ml)

(A) 3 tbsp. shiro dashi (Japanese white soup base)

(A) 1 tsp. wasabi paste

👇 Directions:

1. Sprinkle salt over the okra on a cutting board. Gently roll them back and forth with your palms. (Itazuri, 板摺り） Rinse the salt off under running water.
2. Trim the stem and peel off the hard edge (calyx) around the top. Poke a few holes in each okra pod with a fork to help the marinade soak in.
3. Place the okra in a microwaveable container, cover lightly with plastic wrap, and microwave (600W) for about 3 minutes until just tender. Let cool slightly.
4. In a bowl, whisk together water, shiro dashi, and wasabi paste (A) until well combined.
5. Add the marinade to the slightly cooled okra. To ensure they marinate evenly, press a piece of plastic wrap directly onto the surface of the liquid. Chill in the refrigerator for at least 1 hour before serving.

Tips & Notes:

Itazuri is a Japanese preparation technique where you sprinkle salt on vegetables and roll them back and forth on a cutting board. This removes the okra's fuzz and helps it maintain a bright green color!

Hi, I'm Kei from "Tokyo Recipes by Nadia"!🗼"Tokyo Recipes by Nadia" is a platform where we share Japanese recipes from many wonderful creators.

Today, we introduce the "Chicken, Eggplant, and Okra Stir-Fry with Sweet and Tangy Sauce" by mai-san (まいのごはん。さん) !

This recipe is a satisfying summer dish featuring chicken, eggplant, and okra, all tossed in a refreshing sweet and tangy sauce.

Even on days when your appetite wanes, this dish is easy to enjoy and keeps well if prepared in advance.

Chicken, Eggplant, and Okra Stir-Fry with Sweet and Tangy Sauce

🛒 Ingredients (Serves 3):

9 oz boneless chicken thighs (with skin)

3 Japanese eggplants

6 okra pods

1 tsp. grated ginger

2 tbsp. soy sauce

1 1/2 tbsp. sugar

1 tbsp. sake

1 tbsp. mirin

1 tbsp. rice vinegar

1 tsp. chicken bouillon granules

salt and pepper (to taste)

8 tsp. vegetable oil

2 tbsp. potato starch (potato starch)

👇 Directions:

1. Rub the okra with salt, rinse, and trim off the stems.Blanch for about 1 minute, then slice in half diagonally. In a small bowl, combine ginger, soy sauce, sugar, sake, mirin, rice vinegar, and chicken bouillon.

2. Slice the eggplants into 1/2-inch rounds and soak in water for 5 minutes. Drain and pat dry with paper towels. Cut the chicken into bite-sized pieces, season with salt and pepper, and coat with potato starch.

3. Heat 2 tbsp. of vegetable oil in a frying pan over medium heat. Add the eggplant and pan-fry both sides for 1–2 minutes. Remove and set aside.

4. In the same pan, add an additional 2 tsp. vegetable oil, place the chicken skin-side down, and pan-fry each side for 2 minutes.

5. Wipe out any excess oil, return the eggplant to the pan, and add the sauce mixture and okra. Stir-fry quickly until everything is well coated and heated through.

💡Tips & Notes

・　Sear the chicken skin-side down and don't move it once placed in the pan.

・　Covering the eggplants with a wet paper towel while soaking them in water can help keep them submerged. Lightly browning both sides is sufficient when pan-frying.

Hi, I'm Kei from "Tokyo Recipes by Nadia"!🗼"Tokyo Recipes by Nadia" is a platform where we share Japanese recipes from many wonderful creators.

Today, we introduce the "15-Minute Kabayaki Eggplant" by mai-san (まいのごはん。さん) !

Better than Eel!?　 This 15-Minute Kabayaki Eggplant will blow your mind.🍆 Sweet, savory, and melt-in-your-mouth delicious!

Love the rich, caramelized flavor of unagi (BBQ Eel) but want a plant-based option or a budget-friendly weeknight meal? We’ve got you covered. ✨
By coating the eggplant in potato starch and pan-frying it, you get a slightly crispy exterior and a super tender interior that absorbs every drop of that irresistible, sweet soy sauce glaze.

15-Minute Kabayaki Eggplant

🛒 Ingredients (Serves 2):
2 large Japanese eggplants
1/2 tbsp. white sesame seeds
2 tbsp. potato starch (katakuriko)
4-5 tbsp. cooking oil (for pan frying)

[Kabayaki Glaze - Mix these together]
2 tbsp. soy sauce
2 tbsp. sugar
1 tbsp. mirin
1 tbsp. cooking sake
1/2 tbsp. vinegar (adds a refreshing balance!)

👇 Directions:

1. Prep the eggplant: Cut off the stems and slice them vertically into 1/4-inch-thick (5-7mm) pieces. Then cut them in half horizontally. Soak them in water for 5 minutes, then drain and pat completely dry with paper towels.

2. Coat: Place the eggplant slices and potato starch in a plastic bag. Shake well until all of the pieces are evenly coated.

3. Pan-fry: Heat the oil in a frying pan over medium heat. Place the eggplants skin-side down. Cook for approx. 3 minutes on each side until golden and tender.

4. Glaze: Reduce to low heat. Pour in the mixed Kabayaki glaze. Sprinkle the sesame seeds on top and quickly toss to coat the eggplants. Keep cooking until the sauce thickens and becomes glossy. Turn off the heat.

5. Serve: Serve immediately over a bowl of steamed rice!

Hi, I'm Kei from "Tokyo Recipes by Nadia"!🗼"Tokyo Recipes by Nadia" is a platform where we share Japanese recipes from many wonderful creators.

Today, we introduce the "Tender Kabocha Simmered with Savory Pork Soboro" by coto-san (cotoさん) !

In this recipe, fluffy sweet kabocha is simmered with flavorful ground pork and finished with a glossy, savory soboro-style sauce. It’s deeply satisfying and pairs beautifully with steamed rice🍚

Tender Kabocha Simmered with Savory Pork Soboro

Prep time: 10 minutes | Servings: 2

10 oz kabocha squash (300g)

5 oz ground pork (150g)

2 tsp. water

2 tsp. potato starch

(A) 4/5 US cup dashi (or water) (200ml)

(A) 1 1/2 tbsp. soy sauce

(A) 1 tbsp. mirin

(A) 1 tbsp. sake

(A) 1 tbsp. sugar

(A) 2 tsp. ginger paste (or grated ginger)

(A) 1 tsp. sesame oil

1. Cut the kabocha into bite-sized pieces and place in a microwave-safe bowl. Cover loosely with plastic wrap and microwave at 600W for 5 minutes.

2. Heat in a skillet over medium heat. Add the ground pork, then the kabocha, and sauté.

3. Once cooked through, add A (water, soy sauce, mirin, sake, sugar, and ginger). Bring to a gentle simmer, reduce to low heat, and cook for 5 minutes, stirring occasionally.

4. Mix 2 tsp. water and 2 tsp. potato starch in a small bowl. Stir the mixture into the skillet to thicken the sauce.

Tips & Notes

・You can substitute 3/4 tsp. dashi granules dissolved in 3/4 cup water if you don't have prepared dashi.

・If too much pork fat renders out during cooking, blot it with a paper towel before adding the seasonings.

Yes, you can make a healthy and authentic Japanese side dish in just 10 minutes!

This simple side dish is packed with protein from chicken tenderloins and crunchy, refreshing cucumbers. Pair these with aromatic toasted sesame seeds and you won't be able to put down your chopsticks!

Chicken Tenderloin and Cucumber Sesame Salad

Prep time: 10 minutes | Servings: 2

2 chicken tenderloins (120g/ 4.2 oz.)

1 cucumber (100g/ 3.5oz.)

1tbsp sake

1tbsp ponzu

1tbsp toasted white sesame seeds

1tsp soy sauce

1tsp sugar

1tsp sesame oil

a pinch of salt

1. Remove the tendons from the chicken tenderloins, place them in a microwaveable dish, and pour the sake over them. Cover with plastic wrap and microwave at 500W for 2 minutes and 30 seconds. Let the chicken cool to room temperature, then tear into pieces.

2. Thinly slice the cucumber, sprinkle with a pinch of salt, and let sit for 5 minutes. Squeeze out the excess moisture.

3. In a bowl, combine the chicken, cucumber, ponzu, sesame seeds, soy sauce, sugar, and sesame oil. Toss well to mix.

Tips & Notes

The chicken will continue to cook a bit with residual heat, but microwave it a little longer if it's not fully cooked.

Hi, I'm Kei from "Tokyo Recipes by Nadia"!🗼"Tokyo Recipes by Nadia" is a platform where we share Japanese recipes from many wonderful creators.

Today, we introduce the "Easy No-Steamer "Blooming" Chawanmushi" by Miyako-san (松田みやこさん) !

You might think Japanese Savory Egg Custard requires bamboo steamers, complicated made-from-scratch dashi, and perfect temperature control. We’re here to change that. 🙅‍♀️✨ With a regular pot, a brilliant "potato starch" hack to prevent the egg from separating (safe and easy for beginners!), and our trusty shiro dashi, you’ll get that flawless, melt-in-your-mouth texture with zero stress.

Easy No-Steamer "Blooming" Chawanmushi

🛒 Ingredients (makes 4 cups):
2 eggs
300ml water (1 1/4 cups)
2 tbsp. shiro dashi (Japanese white soup base)
1 tsp. potato starch (katakuriko)
30g carrot (sliced and cut into flowers, 1oz. or approx. 1/2 of a medium carrot)
2 snow pea pods (strings removed, cut thinly)
Optional: your favorite protein or add-in (chicken, shrimp, etc.)

👇Directions:

1．Place the flower-shaped carrot slices in a microwaveable dish, sprinkle with a little water, cover, and microwave (600W) for 30 seconds.

2．In a bowl, beat the eggs well. Add water, shiro dashi, and potato starch. Whisk until thoroughly combined. Potato starch is the secret to a perfectly smooth texture!.

3．Place your favorite protein (optional) at the bottom of each oven-safe ramekin or chawanmushi cup. Pour the egg mixture into the cups through a fine-mesh strainer (don't skip this!). Cover the cups with their lids or aluminum foil.

4．Place the cups in a deep pot or pan. Pour water into the pot AROUND the cups (not in them!) until it reaches about 1/3 of the way up the sides of the cups. Turn on the heat.

5．Once the water boils, reduce the heat to LOW, cover the pot, and simmer for 10 minutes.

6．Turn off the heat. Carefully remove the lids/foil, then gently place the carrots and snow peas on top to make the flower design. Cover again, and let sit for another 10 minutes to finish cooking with residual heat. Enjoy the ultimate silky finish!

Tips & Notes

- We recommend using proteins that easily sink to the bottom, such as chicken. (Avoid ingredients that tend to float, like shiitake mushrooms, to help the flower toppings stand out beautifully!)

- The indicated cooking time is based on using a thick pot with high heat retention, such as a Le Creuset. If you use a thinner pot, it may take longer to cook than specified.

- Adding potato starch is this recipe's secret ingredient! It creates a velvety texture and prevents the dashi broth and egg from separating. Safe and easy for beginners!

Hi, I'm Kei from "Tokyo Recipes by Nadia"!🗼"Tokyo Recipes by Nadia" is a platform where we share Japanese recipes from many wonderful creators.

Today, we introduce the "Sweet & Sour Chicken Steak" by coto-san (cotoさん) !

Yes, you can make this Sweet and Sour Chicken Steak on a busy weeknight! You might think that making a flavorful, authentic Japanese chicken glaze requires a ton of spices and complex steps. We are here to change that.

With just ponzu and sugar, and a clever cold-pan cooking technique, you get the ultimate crispy outside and tender meat with half the effort.

Sweet & Sour Chicken Steak🍗

🛒 Ingredients: 2-3 Servings

21 oz boneless, skin-on chicken thighs (600g)

salt (to taste)

pepper (to taste)

1.5tbsp cake flour

1tbsp cooking oil

4tbsp ponzu

4tsp sugar

1. Season the chicken thighs with salt and pepper. Let them sit until they reach room temperature, then coat with cake flour. (Making shallow cuts in thicker parts helps it cook evenly.)

2. Add cooking oil to a frying pan. Place the chicken skin-side down before turning on the heat. Cook over medium-low heat for 13 to 15 minutes, flipping to brown both sides nicely.

3. Wipe out any excess oil in the pan with a paper towel. Add ponzu and sugar, then simmer for about 1 minute until the sauce thickens and coats the chicken.

Tips & Notes

・Add black pepper to taste.

・Place the chicken in a cold frying pan before turning on the heat. Heating it slowly from a low temperature ensures a tender finish.

・Estimated cooking time: about 10 minutes for the skin side, then flip and cook for 4 minutes.

・Press down on the chicken with a spatula while cooking the skin side for an extra crispy texture.

・To keep the skin crispy, avoid pouring the sauce directly over it while simmering.

Hi, I'm Kei from "Tokyo Recipes by Nadia"!🗼"Tokyo Recipes by Nadia" is a platform where we share Japanese recipes from many wonderful creators.

Today, we introduce the "Crispy No-Fry Seaweed & Cheese Potatoes" by Today’s Home Cooking!-san (今日のおうちごはん！さん) !

Here’s a lighter twist on French fries—crispy potatoes seasoned with seaweed and Parmesan, made without deep-frying! Using just 1 tablespoon of oil, they’re guilt-free but still packed with addictive flavor. The combo of savory aonori (green seaweed) and cheese makes these potatoes simply irresistible. Perfect as a kid-friendly snack or side dish.

Crispy No-Fry Seaweed & Cheese Potatoes🥔✨

🛒 Ingredients: 2 Servings

14oz baby potatoes (skin on, about 7 small)

1tbsp vegetable oil

1tsp chicken bouillon powder (granules)

(A) 1tbsp grated Parmesan cheese

(A) 1tsp aonori (green seaweed powder)

(A) a pinch of sugar

Preparation: Cut baby potatoes in half lengthwise. Score the skin side with shallow cuts. Rinse briefly, drain, and place on a microwaveable dish while still slightly wet. Cover loosely with plastic wrap and microwave (600W) for 6–6½ minutes. Drain on paper towels.

1. While microwaving the potatoes, crush the bouillon granules with the back of a spoon in a bowl, then mix with the (A) ingredients (Parmesan, aonori, and sugar).

2. Heat vegetable oil in a skillet over medium-high heat. Arrange the potatoes cut-side down and pan-fry, turning and cooking until golden brown on all sides. Transfer to paper towels to drain off excess oil.

3. Toss the hot potatoes in the seasoning bowl until evenly coated. Taste and add extra salt if needed.

Tips & Notes

・Wash the baby potatoes thoroughly since the skins are used. Remove eyes or blemishes as needed.

・Regular potatoes work too—use 2 medium potatoes, cut into wedges, and microwave for about 6 minutes.

・For a grown-up version, sprinkle with freshly ground black pepper.

・Recipe tested with a 10-inch (26 cm) skillet.

Hi, I'm Kei from "Tokyo Recipes by Nadia"!🗼"Tokyo Recipes by Nadia" is a platform where we share Japanese recipes from many wonderful creators.

Today, we introduce the "Silky Matcha Pudding" by Sayuri-san (松井さゆりさん) !

A smooth and creamy matcha pudding you can easily make using just a frying pan—no oven or steamer needed! By carefully controlling the heat, you’ll achieve that irresistible silky texture.

Silky Matcha Pudding🍵🍮

🛒 Ingredients: 6 Servings (6 ramekins (130ml))

2 medium eggs

60g granulated sugar (scant, 2oz.)

5g matcha powder (2tsp)

250ml whole milk (1 US cup)

150ml heavy cream (35% milk fat recommended, 0.63 US cup)

(A) 50g granulated sugar (1.8oz.)

(A) 1/2tbsp. water

1tbsp. boiling water

1. Make the caramel: In a small saucepan or frying pan, add ingredients (A) (granulated sugar and water). Heat over medium without stirring until it begins to brown.

2. When it begins to brown, lower to medium heat and gently swirl the pan as it darkens. Remove from heat and carefully add boiling water (it may splatter).

3. Swirl to combine, then pour immediately into serving cups.

4. Prepare custard base: In a bowl, gently whisk together eggs and sugar (avoid foaming).

In a small saucepan, heat milk and cream until just before it begins to boil.

5. Dissolve matcha: Take a small amount of the warm milk mixture from step 4 and whisk with sifted matcha until smooth (this prevents lumps).

6. Combine: Slowly add the milk-cream mixture from step 4 into the egg mixture from step 3, whisking gently each time. Also, add matcha milk and stir until smooth.

7. Strain: Pour the mixture through a fine mesh strainer twice to ensure a silky texture.

8. Steam in a frying pan: Divide the mixture into caramel-lined cups. Cover with aluminum foil.

Line a frying pan with a paper towel, place the cups inside, and pour water around the cups so that it covers them about ⅔ of the way. Cover and heat over medium until the water reaches about 175–195°F (80–90°C). Reduce to low heat and steam for 5 minutes.

9. Finish cooking with residual heat: Turn off the heat and let sit covered for 12–13 minutes. The pudding should be softly set with a delicate jiggle.

If still too runny, heat on low for 1–2 minutes more, then let sit again.

10. Chill: Remove cups from the pan, let cool, then refrigerate until fully chilled before serving.

Tips & Notes

・Use heavy cream with about 35% fat for the best texture.

・Dissolve the matcha in a small amount of milk first to avoid lumps.

・Cooking with residual heat ensures a silky texture—remove from heat while the custard still looks slightly soft.

・Cooking time may vary depending on the size and type of cups used, so adjust as needed.

Hi, I'm Kei from "Tokyo Recipes by Nadia"!🗼"Tokyo Recipes by Nadia" is a platform where we share Japanese recipes from many wonderful creators.

Today, we introduce the "Microwaved Steamed Pork Belly & Veggies" by coto-san (cotoさん) !

You can make this satisfying steamed pork and veggies using only your microwave! You might think that a flavorful dinner requires chopping, frying, and a pile of dirty dishes. We are here to change that.

With just a microwave and a clever layering technique, the pork belly juices steam the vegetables perfectly. Finish it off with a refreshing ponzu drizzle for a healthy, effortless weeknight meal.

Microwaved Steamed Pork Belly & Veggies

🛒 Ingredients (Serves 2):

4.5oz thinly-sliced pork belly (130g)

7oz bean sprouts (200g)

1.5oz shimeji mushrooms (50g)

salt (to taste)

pepper (to taste)

cooking sake (to taste)

(A) 2tbsp ponzu (citrus soy sauce)

(A) sesame oil (to taste)

(A) black pepper (to taste)

(A) toasted white sesame seeds (to taste)

(A) chopped green onions (to taste)

1. Place the bean sprouts and separated shimeji mushrooms on a large, microwaveable plate.

2. Spread the thinly sliced pork belly over the vegetables, then sprinkle with salt, pepper, and sake.

3. Cover loosely with plastic wrap and microwave at 600W for 5 minutes.

4. Drizzle ponzu over the top and garnish with sesame oil, black pepper, white sesame seeds, and chopped green onions.

Tips & Notes

The sauce is on the strong side to account for the water that the bean sprouts release while cooking.

Hi, I'm Kei from "Tokyo Recipes by Nadia"!🗼"Tokyo Recipes by Nadia" is a platform where we share Japanese recipes from many wonderful creators.

Today, we introduce the ”Addictive Izakaya-Style Smashed Cucumbers”by Shiori-san (はらしおりさん) !

Today's recipe features a brilliant Japanese cooking technique called "Itazuri" (板ずり)—rubbing cucumbers with salt on a cutting board. This simple 1-minute hack makes the surface of the cucumber incredibly smooth and helps it absorb all the delicious seasonings!

Paired with the ultimate UMAMI flavor of shio-konbu and the fun "smashing" method, this will be your new favorite addictive side dish. 🥢

Addictive Izakaya-Style Smashed Cucumbers🥒🍻

🛒 Ingredients (Serves 2):

2 cucumbers (Japanese, English and Persian cucumbers work best!)
1 tsp. salt (for rubbing/Itazuri)
[A] 2 tbsp. shio-konbu (Japanese Salted Kelp)
[A] 2 tsp. toasted white sesame seeds
[A] 1 tsp. sesame oil
[A] 1/4 tsp. salt

【Steps】

1. Cut off both ends of the cucumbers. Sprinkle with salt and rub them back and forth on a cutting board for about 1 minute (This is "Itazuri"!).
2. Rinse off the salt with water. Place the cucumbers in a plastic bag and gently smash them with a rolling pin. Break them into bite-sized pieces by hand.
3. Squeeze out excess water from the cucumbers and pat them dry with a paper towel. (This keeps the salad crunchy and prevents it from getting watery!)
4. In a bowl, combine the cucumbers and all the [A] ingredients. Mix well until combined.

Tips and Notes:
Serve immediately and enjoy the ultimate Izakaya-style crunch! 🥢

Hi, I'm Kei from "Tokyo Recipes by Nadia"!🗼

"Tokyo Recipes by Nadia" is a platform where we share Japanese recipes from many wonderful creators.

Today, we introduce the ”Irresistible Yakitori Rice Bowl”by Mai-san (まいのごはん。さん) !

A quick and easy lunch made from fridge staples—this yakitori-style rice bowl is so good, you might not have enough rice!

With tender chicken and a sweet and savory sauce, it’s perfect for a speedy meal or even as a main dish.

Ideal for those days when you want something delicious with minimal effort!

Irresistible Yakitori Rice Bowl

Prep time: 20 minutes | Servings: 2

2 bowls cooked rice

7 oz chicken thighs (cut into bite-sized pieces)

1 Japanese long onion or green onion (cut into inch-long pieces (3 cm))

1 tbsp. all-purpose flour

1 tbsp. sesame oil

1 tbsp. sugar

1 tbsp. sake

2 tbsp. soy sauce

2 tbsp. mirin

Toasted white sesame seeds (to taste)

Salt and pepper (to taste)

Chopped scallions (optional)

Shredded nori (optional)

1. Season the chicken with salt and pepper. Place in a zip-top bag with flour and toss to coat evenly.

Cut the Japanese long onion into 1 in. (3 cm) pieces. In a small bowl, mix sugar, sake, soy sauce, and mirin (A).

2. Heat sesame oil in a pan over medium heat. Add the Japanese long onions and cook until browned on both sides. Remove and set aside.

3. In the same pan, place the chicken skin-side down and sear for about 2 minutes. Flip, cover with a lid, and steam over low heat for 2 more minutes.

4. Add the mixed sauce (A) and the Japanese long onions back into the pan. Cook, turning the chicken, until the sauce thickens and coats everything.

5. Scoop warm rice into a bowl. Top with chicken and green onions, drizzle with remaining sauce, and sprinkle with toasted sesame seeds. Garnish with chopped scallions and shredded nori if desired.

Tips & Notes

・　When steaming the chicken, wipe off excess oil with a paper towel after removing the lid.

・　Flip the chicken while coating with the sauce to ensure that it's evenly glazed.

・　For a spicy kick, sprinkle with chili flakes.

This recipe brings you a tsuyudaku-style gyudon (with extra broth), perfect for drizzling over rice. It’s richly flavored, just like those served in restaurants. We recommend adding a soft-boiled egg (onsen tamago) halfway through eating for a delicious twist. A satisfying dish for both kids and adults alike.

Juicy Beef Bowl (Tsuyudaku Gyudon) – Incredibly Delicious!

Prep time: 20 minutes | Servings: 2

10.5 oz thinly sliced beef (shaved beef steak, 300g)

1/2 medium onion

4/5 cup water (200ml)

1 tsp. dashi granules (e.g., Hondashi)

1 tbsp. soy sauce

1 tbsp. sake

1 tbsp. mirin

1 tbsp. sugar

1 tsp. grated fresh ginger

cooked white rice, as needed

2 soft-boiled eggs (onsen tamago)

pickled red ginger (beni shoga), optional

Preparation: Grate the ginger in advance.

1. Cut the onion into thin slices. In a small frying pan, bring the water and dashi granules to a boil. Add the onion and simmer over medium heat for 5 minutes. Meanwhile, cut the shaved beef into bite-sized pieces if necessary.

2. After 5 minutes, add the beef and skim off any scum. Add the soy sauce, sake, mirin, sugar, and grated ginger. Cover with a lid and simmer over low heat for 10 minutes.

3. Scoop warm, cooked rice into bowls and top with the beef and as much broth as you like. Garnish with pickled red ginger if desired. Serve the soft-boiled egg on the side or add it halfway through eating to enjoy a change in flavor and texture.

4. How to Make Onsen Tamago (Soft-Boiled Eggs)

(1) Bring a pot of water to a full boil.

(2) Turn off the heat and gently lower the eggs into the hot water using a ladle.

(3) Cover and let sit undisturbed for 12 minutes.

(4) Crack the egg into a small dish to serve.

*Recipe by Nadia Artist Rinaty-san, translated & brought to you by "Tokyo Recipes by Nadia".🗼

Omurice (オムライス, pronounced oh-moo-raih-su) is one of the most iconic Yoshoku dishes—Western-inspired Japanese cuisine. It’s made by wrapping seasoned chicken rice in a fluffy omelet, then topping it with ketchup or a demi-glace sauce. Loved by children and adults alike, Omurice has remained a comfort food favorite for generations.

Don’t worry if the shape isn’t perfect—just adjust at the end or cover with ketchup, and it will still be delicious!

Fluffy Japanese Omurice (Omelet Rice)

Prep time: 20 minutes | Servings: 2

10 oz warm cooked rice (300g)

4 oz chicken thigh

1/4 onion, finely chopped

1/4 green bell pepper, finely chopped

4 eggs

2 tsp. butter

2 tsp. chicken bouillon powder

1 tbsp. vegetable oil

salt and pepper, to taste

(A) 1 tbsp. milk

(A) 2 pinches of salt

(B) 2 tsp. butter

(B) 1/4 cup ketchup

Instructions

1. Dice the chicken into 1/2-inch cubes and season with a pinch of salt. Beat 2 eggs at a time with half of the A ingredients (milk and salt) for each serving, mixing until smooth. Keep the servings separate!

2. Heat 2 tsp. butter in a pan over medium heat. Add the chicken and cook for about 3 minutes until fully cooked.

3. Add the onion, cook until soft, then stir in the bell pepper and chicken bouillon. Cook for 1 minute.

4. Add B ingredients (butter and ketchup) and sauté for 1 minute until glossy.

5. Stir in the warm rice and mix well. Season with salt and pepper. Shape into an oval mound and set aside.

6. Clean the pan, heat 1/2 tbsp. oil, pour in one serving of the beaten eggs, and stir quickly with chopsticks until softly set.

7. Place the oval mound of rice mound in the center of the egg while still in the pan. Fold the egg over the rice using a spatula, tilt the pan, and slide onto a plate seam side down.

8. Cover with a paper towel while hot to shape if needed.

9. Drizzle with ketchup and serve.

Tips & Notes

・You can substitute chicken with sausages or bacon.Reduce the amount of ketchup to balance the saltiness.

・Frying the ketchup until glossy helps to achieve a milder and richer flavor.

・Chicken bouillon is optional but enhances umami.

・To achieve the perfect Omurice shape,cover it with a paper towel and shape the egg while it’s still hot—once cooled, the egg becomes firm.

*Recipe by Nadia Artist Chiori-san, translated & brought to you by "Tokyo Recipes by Nadia".🗼

This simple yet aromatic takikomi gohan (Japanese mixed rice) celebrates the sweetness of fresh summer corn.

Seasoned with buttery soy sauce, it’s rich, savory, and slightly sweet—so flavorful that you’ll want seconds before you even take your first bite!

The secret to its deep aroma lies in cooking the corn with the cob, which infuses the rice with a gentle, natural sweetness.

Perfect for summer picnics, lunch boxes, or as a side dish to grilled meats and miso soup.

Corn Butter Soy Sauce Rice

Prep time: 5 minutes + rice cooking time | Servings: 4

2 gou uncooked Japanese short-grain rice (300g)

1 ear of fresh corn

1.5 tbsp. unsalted butter

(A) 2 tbsp. sake

(A) 1 tbsp. soy sauce

(A) 1 tsp. chicken bouillon granules (or consommé powder)

(A) 0.5 tsp. salt

1. Prep the corn: Wash the rice as usual. Remove the husk and silk from the corn, cut it in half, and scrape the kernels off with a knife. Keep the cob.

2. Cook the rice: In the rice cooker bowl, add the rinsed rice and water up to the 2-cup line. Add A seasonings (sake, soy sauce, bouillon, and salt), then place the corn kernels and cob on top. Cook using the regular setting.

3. Finish: Once cooked, remove the cob and stir in the butter while the rice is still hot.

4. Serve: Spoon into bowls and enjoy! Sprinkle with black pepper or drizzle on extra soy sauce for more flavor.

Tips & Notes

・Use one medium ear of corn (about 350 g / 12 oz.) for best results.

・For a richer flavor, top with extra butter and a few drops of soy sauce before serving—known in Japan as “oi-butter shoyu” (extra butter soy).

・Add freshly ground black pepper for a savory contrast.

・This rice pairs beautifully with grilled fish, miso soup, or teriyaki chicken.

*Recipe by Nadia Artist Yuu-san, translated & brought to you by "Tokyo Recipes by Nadia".🗼