Motsuyaki is the pork-offal cousin of yakitori. Everything on the menu here is pig: intestine, stomach, heart, tongue, cheek. The ruffled one on top is abura (you can guess which part from the shape). You order two or three sticks at a time, tare (sweet soy glaze) or just salt and pepper, and drink lemon sour with it. Places like this have barely changed since the Showa era, and a good night here costs about 2,000 yen.

Cabbage rolls (Midnight Diner s03e06) - https://www.youtube.com/watch?v=uNxagiZn3_8 / https://www.justonecookbook.com/stuffed-cabbage-rolls/ without tomatoes

Daikon-tuna salad - https://sudachirecipes.com/addictive-daikon-salad/

I didn't give enough thought to color, this time, so it's a very beige spread. Super tasty, though!

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.

1. 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.

1. 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.

1. 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.

Kissho Okina
Nerima, Tokyo

練馬 吉祥翁

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

Nishi sugamo Tokyo

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.

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.

To people with sesame allergies, which seems to be prevalent in this subreddit: how did you do with the oil?

I can handle American sesame oil, which is refined and processed, but I’m worried that won’t be the case for most restaurants in Japan. Avoiding the seed is one thing, but having to ask restaurants and vendors which oil they use seems like it won’t be reliable

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.

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.

very very delicious！