r/JapaneseFood

I kept telling myself this was way too expensive… right until the first bite landed. Still can’t decide if it was financially responsible, but at least now I understand the omakase experience 😂

Had this in Kyoto.

Fresh seafood over rice served in a wooden tub with miso soup and condiments.
Simple, comforting, and one of my favorite meals from the trip.

Not sure what the traditional recipe is but this is how I made it…
Fried the spam for a few mins till it browned a little, then I added a mix of soy sauce, rice wine vinegar and sugar. Cooked a bit longer so it went sticky.
The sushi rice is mixed with a little sushi vinegar (kong yen brand). Used the spam tin and some cling film to mould the rice with the spam, then wrapped in a trimmed nori sheet ☺️

This lemon-flavored Japanese-style chicken is a nostalgic school lunch staple that's still loved by kids and adults alike. Originally developed in 1981 in Tsubame City, Niigata Prefecture, this dish gained popularity across Japan and was even awarded a special jury prize at the 2014 International Local Gourmet Grand Prix. The crispy fried chicken is coated in a sweet, savory, and tangy sauce made with soy sauce, sugar, mirin, and lemon juice. It’s light yet satisfying, making it a perfect main dish for summer meals or lunchboxes.

Japanese Lemon Chicken (Tori no Lemon-ni)

COOKING TIME: 10 minutes | Servings: 2

10.5oz(294g) boneless chicken thighs

2tbsp potato starch (or cornstarch)

Cooking oil, enough for shallow frying (about 0.2 in. / 5 mm depth)

(A) 2tbsp sugar

(A) 2tbsp soy sauce

(A) 1tbsp mirin

(A) 1tbsp lemon juice (adjust to taste)

1. Cut the chicken into bite-sized pieces and in a plastic bag with the potato starch. Seal and shake until the chicken is evenly coated.

2. Heat a shallow layer of oil (about 0.2 in. / 5mm) oil in a frying pan over medium heat. Add the chicken and shallow-fry for 5–6 minutes, turning once, until golden and cooked through.

3. While the chicken is cooking, combine the A ingredients (sugar, soy sauce, mirin, and lemon juice) in a microwave-safe bowl. Microwave uncovered at 600W for 1 minute to make the sauce. (Alternatively, heat in a small saucepan.)

4. Drain the cooked chicken and toss in the sauce until glossy and well coated.

5. Plate and serve. Enjoy hot or cold.

Tips & Notes

- You can substitute chicken thighs with chicken breast or tenderloins. If so, slice them thinly and season with 1 tbsp. sake and 1 tsp. sugar before cooking.

- For young children, reduce the lemon juice to about 2 tsp.

- Bottled lemon juice works fine.

- Store leftovers in the refrigerator for up to 3–4 days or freeze for up to 1 month.

- To reheat: microwave uncovered (500W = 70 sec., 700W = 50 sec.). Defrost frozen portions in the fridge first.

- This recipe uses a 10-inch (26 cm) frying pan.

Overpriced in Niseko but still delicious nonetheless

A popular hamburger steak chain in Shizuoka, Japan.

The staff cuts the hamburger in half and cooks the inside right at your table.😁

We got to stay in Tokyo for a month, hit up the supermarkets instead of the konbini this time around.

Katsudon (Midnight Diner e01e06, one of my favorite episodes) - https://www.justonecookbook.com/katsudon/ / https://www.youtube.com/watch?v=O2-XsWnq5LE

Kombu tsukudani, simmered spent kombu from making dashi - https://www.justonecookbook.com/simmered-kombu-tsukudani/

Simple dish but it hits the soul, any other Sashimi lovers? 🍣

Went to Kanazawa over the weekend to visit my Japanese husband's parents. His father makes the best food 😭

In photos: beef along with freshly picked up young bamboo shoots and mushroom miso soup, octopus salad, tororo with abura-age miso soup 🍲

Today sunny, so I go picnic outside with my friend.

I made bento for my friend too.

Also sandwich and onigiri.

What okazu you must want in bento?

- 1st picture: Ginza Kagari - Ginza 🤤
- 2nd picture: Gyumon - Ueno 😋