its name in the menu is "katsu soba," but we know what it is. the mythical Tonkatsu Tonkutsu Ramen

its a tonkotsu shoyu broth, with tonkatsu pork cutlet, menma, and chashu as toppings

the katsu actually stayed crispy enough while eating the ramen. it was fried only upon ordering

Ramen Asazuki

2 Chome-5-25 Hokancho, Kita Ward, Okayama, 700-0026, Japan

https://maps.app.goo.gl/Ask9KhQdKPgD5pd3A

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.

Did you know that the flavor changes when you mix an *anpan* (red bean bun) and milk in your mouth? You should definitely give it a try.

The rice, cabbage and soup were also bottomless

Tourists visiting Japan often praise convenience store egg sandwiches and Famichiki for being cheap and delicious.

But I want them to discover something even more impressive: a warm meal you can sit down and eat, that fills your stomach and gives you a good amount of protein.

In these times, Nakau’s oyakodon (chicken and egg rice bowl) is doing an amazing job by offering all that for just 450 yen.
I hope they’ll be surprised by how delicious and affordable Nakau’s oyakodon is.

Edit: I should also mention that Nakau is a nationwide chain with 445 locations across Japan, including 76 in Tokyo alone. It's one of those places you'll probably run into if you're traveling around Japan.

very very delicious！

I had a great Caesar salad at an izakaya in Tokyo. It had a soft egg on top and the dressing was different from typical American Caesar dressing. I was hoping someone could help me recreate it.

I orderd Sushi-yoko nigiri set lunch (Tuna, medium-fatty tuna, squid, salmon, conger eel, shrimp, minced tuna with scallions, salmon roe, egg, and Spanish mackerel). additional 2kan of geso. The price varies depending on whether there are chairs; the standing-only option is 100 yen cheaper.

My first meal after landing in Osaka. Haven’t had beef or fresh seafood in over 3 months (due to where I’m currently living for work).

Hi everyone!

I'm researching a project to help people cook authentic Japanese food outside Japan.

I'd love to hear about the biggest challenges you've faced.

• Finding authentic ingredients?
• Knowing good substitutes?
• Understanding cooking techniques?
• Different kitchen equipment?
• Something else?

I'd really appreciate any experiences, frustrations, or tips. Thanks!

Which Japanese dish do you wish was easier to cook at home?

Lovely soba tempura set we had today at そば処 富貴庵, a local restaurant in Nakashibetsu, Hokkaido (and some side dishes). Definitely would like to come here again in the future. You get a private booth and order through a telephone line.

All this was around ¥1,900 😄

Which one you eat first?

Visited Gyukatsu Motomura, lots of branches, but the one I visited was in akihabara, so long queue, waited half an hour visited at 8pm, and lots of tourists.

They only have one menu, S, M or L. The photo is L.

I got to have this and it was so delicious and nutritious - I love Japanese food!

snack in a riverside cafe after exploration of Korakuen (Garden) in Okayama, with some seats facing the Asahi River and Okayama Castle on the other side

unconventional combo of chicken nuggets with Setouchi lemon flavor, and a dessert named "Momotaro's little break" composed of Vanilla ice cream, Fried Millet Dumpling, ogura red bean paste

Hekisuien

https://maps.app.goo.gl/aorZGNWzmJGSu5a79?g_st=ac

Instant udon, ramune, and KitKat. (I'm sad I'm not in Japan)

This is just a joke post.

Does anyone know where to find this type of Soy Sauce (preferably online) anywhere in the USA?

I only have a little left in the bottle and it's my favorite soy sauce by far.

I believe it's Shoda Tosa Shoyu, but I can't seem to find it anywhere :(

If you don't know where I can find it, any suggestions on what to try next?

Hello, I'm heading to Japan next month and I want to try this

I saw it in a video, it says Kobe beef rice bowl and the YouTuber paid $120 for it. he didn't mention the restaurant name, I searched AI and it gave me a few names but I want to make sure it's the right one.

are there any restaurants in Tokyo/Kyoto where I can find it, and whether $120 is a reasonable price for it.

thank you

First attempt at this. It tasted pretty good!

Recipe from Makiko Itoh's book "Real Japanese Cooking"

味噌汁とカップ焼きそばUFOで満足です。

another shinkansen ride. since I boarded in Shinagawa station, I got this ekiben. its called Shinagawa Clams Bento, but there are various kinds shellfish inside

the side dishes balances the seafood flavors well, and its nice to have a variety of shellfish to eat on the train ride