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Horumonyaki (Japanese: ホルモン焼き) is a kind of Japanese cuisine made from beef or pork offal.Kitazato Shigeo, the chef of a yōshoku restaurant (one that specializes in Western-derived cuisine) in Osaka devised this dish and registered a trademark in 1940. [1]
Thinly sliced beef is the most common meat used, although minced or ground beef is also popular. [3] Pork is often used instead of beef in eastern Japan. [3] Nikujaga is a common home-cooked winter dish, served with a bowl of white rice and miso soup. It is also sometimes seen in izakayas. [citation needed]
Many recipes exist but usually contain meatballs, chicken, vegetables such as Napa cabbage and udon. Motsunabe (もつ鍋): made with beef or pork offal, originally a local cuisine of Fukuoka but popularised nationwide in the 1990s because of its taste and reasonable price.
Pork Shogayaki (豚の生姜焼き; buta no shōgayaki) is a dish in Japanese cuisine. Shōga (生姜) means ginger , and yaki (焼き) means grill or fry . It can also be made with beef, but the pork version is so much more popular that the term "shōgayaki" generally refers only to pork in Japan. [ 1 ]
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Full of ground beef, rice, and veggies, this meal is so tasty. Delish 8 hours ago 21 dairy-free recipes to help you break off your toxic relationship with lactaid
Motsunabe (もつ鍋) is a type of nabemono in Japanese cuisine, which is made from beef or pork tripe or other offal. [1] It is a popular stew made with guts portions of various types of meat, prepared in a conventional kitchen cooking pot or a special Japanese nabe pot ().
Bowls run $15-$18. Kajiken’s signature dish, homura abura soba, sits on a table on their opening day Thursday. The dish features spicy minced pork, green onions, bamboo shoots, seaweed, fish ...