Yakitori is traditionally (and literally) chicken grilled on a skewer. What makes it extra delicious is a coating in a sweet soy dressing as it cooks. Interspersing the chicken with green onion helps it cook evenly and also adds some extra flavor and texture. While yakitori is really a bar food to be enjoyed with beer, we made it for dinner with rice and grilled asparagus.
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Okonomyaki is a giant pancake filled with cabbage, shrimp and anything else you want to throw in. We had some leftover duck breast. Bacon is added on top and get’s crisped into the crust. Tonkatsu sauce, mayo and shaved bonito flakes are the traditional toppings. The fish flakes come alive when they hit the heat of the okonomiyaki.
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Meltingly luscious chunks of pork belly braised in a sweet sake broth, you can’t go wrong. Add juicy braised daikon over rice and it’s a party.
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Really good! Fried chicken with no breading, just a dredge in flour and a dip in some egg. The big difference, that makes it awesome, is the quick soak in Nanban sauce immediately after taking it out of the oil. The coating soaks up the sauce but stays crisp. The Nanban sauce is sweet and sour with a vinegar kick..
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Not much is better than a hot pot on a snowy night. This dish is cooked at the table and is really fun to make and eat. The flavor is really mild but a ponzu dipping sauce adds some zing.
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This is a super simple recipe that’s rich and satisfying. A dash of yuzu juice and some shredded shiso leaves add some zing and depth.
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