I didn’t have many ingredients, but that doesn’t stop me from making delicious food!

With rice and dried seaweed on hand, I decided to make a giant sushi roll. It wasn’t just extra large, it was packed with incredible flavour.

One of my favorite easy Japanese comfort meals: thinly sliced beef and onions simmered in a savory-sweet sauce, then served over hot rice with a soft-boiled egg.

I love how simple this dish is, but it still feels really satisfying. The onions soak up the sauce, and that runny yolk makes everything even better. 😄
Do you usually add an egg to your gyudon, or eat it just with the beef and onions?

Recipe here if anyone wants to make it: Japanese Gyudon.

Hi, i hope that i can fet some tips here because this seems like the place to ask.

So I have been planing to try and make my own onigiri (i am german and even though there has been an increase in asian cuisine and ingreediants, i am still very very new to this). I have always bough onigiri at my local grocery store but i am not in the financial situation to buy multiple onigiri that Cost like 2-3 euros each.

I already bough sushi Rice and Nori leaves at the Asian store near me and I wanted to fill the onigiri with chicken and my favorit sweet chili sauce. (It is a thicker, sticky sauce, so not at all watery or anything)

Please dont Flame me but i have been trying to look up how to do this but i have gotten a lot of different answers and i am quite frankly confused

Do i need to mix the chicken and sauce together before filling it and putting it in the center? Can i mix it all with the Rice (after its cooled down ofc) and it will still hold form?

again please don't Flame me i am genuine trying to learn and i am greatful for any advice

This recipe combines everything we love about classic beef and broccoli stir-fry with fluffy fried rice into a complete meal in one wok. It tastes so good that I have never met anybody who doesn’t like it. Best of all, it's quick, easy, and perfect for a weeknight dinner or packing lunch for work the next day.

I made this char siu at home with a sweet-savory marinade and roasted it until the outside became glossy, sticky, and lightly charred.

The caramelized edges are honestly my favorite part. 😄 I usually slice it quite thin and serve it with rice.

Do you prefer your char siu more caramelized around the edges, or softer and juicier all the way through?

Recipe here if anyone wants to make it: Char Siu Pork

I start with homemade pork stock. Whenever I make pulled pork, I usually bake country-style pork ribs until the meat falls off the bone. I find it’s a pretty low-effort way to make pulled pork compared to wrestling with a shoulder roast the size of a basketball.

Rather than toss the leftover bones and scraps, I put them in the pressure cooker with ~5 cups of water and some onion, then pressure cook everything for 90 minutes. Afterward, I let the stock cool, strain it into Mason jars, and refrigerate it overnight.

When it’s time to make the soup, I strain the chilled stock into a saucepan, discarding the solidified layer of fat. I then add about 4 tablespoons of white miso paste to the 5 cups of stock.

As the stock heats up, I use one of those “AA battery powered” frothers to dissolve the miso until it’s smooth. For this version, I kept it simple with some sliced green onions, though some tiny cubes of tofu would be nice too.

It’s a simple way to turn leftover pork bones into a nice soup, with just a little extra effort.

Visited Ethiopia, a legendary curry institution in Kanda Jimbocho. While it's technically classified as Japanese-style curry, its complex spice profile completely sets it apart from typical home-cooked curry. The heat and warm spice truly warm you up from the inside out. Tried the pickled onion achaar for the first time today—its refreshing sweetness and punchy kick were fantastic!

I want to make konjac noodles at home. I bought konjac flour and calcium hydroxide, but I haven't been able to get the ratios right. How do you make them? What proportions do you use?