if you enjoy japanese food from a restaurant, there are a few recipes that are simple enough to try in your own kitchen. most recipes require just a few typical japanese ingredients and no special skills at the cutting board or stovetop. onigiri makes good use of leftovers like vegetables and fish you might have in your fridge. these little flavored rice balls are made with sushi rice, but the rice is not fanned and seasoned with rice vinegar and sugar as it is in sushi-making; instead, the rice is simply salted lightly. seasoned with miso (soybean paste), this umami broth is quick and easy to make. the broth is based on dashi soup stock that is made of niboshi (dried baby sardines), kombu (dried kelp), katsuobushi (thin shavings of dried and smoked bonito, aka skipjack tuna), or hoshi-shiitake (dried shiitake). kushiyaki is a japanese culinary term that refers to any food that is skewered and grilled.
the dish is perfect for a crowd and is reminiscent of teriyaki beef without too much sweetness. steamed rice is topped with beef and onions that have been simmered in sake and soy sauce. the balance of sweet and savory ingredients complements the flavors of beef and onions. in japanese, sakamushi is a clear soup; asari means clam and “no” means “of,” so although it translates to a clear soup of clams, the recipe is essentially steamed clams. a garnish of lemon peel adds freshness and complements the very flavorful short-necked clams. once the water comes to a boil, you simply add the clams and cook until they open. so this dish is basically a meat and potato stew. nikujaga is quite a flexible recipe as well; you can use any cut of meat you prefer (as long as it is fatty), any type of potato, and throw in other vegetables in addition to the onion and carrot.
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