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Nikujaga (肉じゃが, lit. 'meat [and] potatoes' [a]) is a Japanese dish of meat, potatoes, and onions stewed in dashi, soy sauce, mirin, and sugar, sometimes with ito konnyaku and vegetables like carrots. [1] Nikujaga is a kind of nimono. It is usually boiled until most of the liquid has been reduced. [2]
A Japanese dinner Japanese breakfast foods Tempura udon. Below is a list of dishes found in Japanese cuisine. Apart from rice, staples in Japanese cuisine include noodles, such as soba and udon. Japan has many simmered dishes such as fish products in broth called oden, or beef in sukiyaki and nikujaga.
Dried soba noodles are sold in stores, along with men-tsuyu, or instant noodle broth, to make home preparation easy. [ 3 ] The amino acid balance of the protein in buckwheat, and therefore in soba, is well matched to the needs of humans and can complement the amino acid deficiencies of other staples such as rice and wheat (see protein combining ).
A simple recipe for onigiri, or Japanese rice balls, with salted plums. YURI KAGEYAMA. June 22, 2024 at 11:15 PM. ... Easy Onigiri, from AP's Yuri Kageyama. Start to finish: 5-7 minutes.
Salmon ruibe in Hokkaido. Genghis Khan Barbecue - lamb and vegetables, barbecued, often at the table.; Ishikari-nabe [] - a nabemono dish of salmon pieces stewed with vegetables in a miso-based broth.
Shabu-shabu (Japanese: しゃぶしゃぶ, romanized: shabushabu) is a Japanese nabemono hotpot dish of thinly sliced meat and vegetables boiled in water and served with dipping sauces. [1] The term is onomatopoeic , derived from the sound – "swish swish" – emitted when the ingredients are stirred in the cooking pot. [ 2 ]
Korokke (Japanese: コロッケ; [koꜜɾokke]) is a Japanese deep-fried yōshoku dish originally related to a French dish, the croquette.Korokke is made by mixing cooked chopped meat, seafood, or vegetables with mashed potato or white sauce, usually shaped like a flat patty, rolling it in wheat flour, eggs, and Japanese-style breadcrumbs, then deep-frying this until brown on the outside.
Yōshoku thus relies on meat as an ingredient, unlike the typical Japanese cuisine at the time. Additionally, many of the Westerners who started to live in Japan at that time refused to touch traditional Japanese food , so their private Japanese chefs learned how to cook them Western-style cuisine, often with a Japanese spin. [1]