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Gyūdon (牛丼, "beef bowl"), also known as gyūmeshi (牛飯 or 牛めし, "beef [and] rice"), is a Japanese dish consisting of a bowl of rice topped with beef and onion, simmered in a mildly sweet sauce flavored with dashi (fish and seaweed stock), soy sauce and mirin (sweet rice wine).
Wild rice brings some subtle floral, smokey flavors, while bone-in chicken thighs provide enough fat and flavor for a rich homemade stock. Get the Chicken & Wild Rice Soup recipe . PHOTO: ERIK ...
Tonkatsu, Menchi katsu, chicken katsu, beef katsu, kujira katsu - breaded and deep-fried pork, minced meat patties, chicken, beef, and whale, respectively. Japanese curry - rice - imported in the 19th century by way of the United Kingdom and adapted by Japanese Navy chefs. One of the most popular food items in Japan today.
Chikara udon: ("power udon"): topped with toasted mochi rice cakes. Goboten udon: with deep-fried shredded burdock root. Haikara udon: ("modern udon"): see tanuki udon. From ハイカラ; Kake udon (in the Kantō region) or su udon (in Kansai): hot udon in broth topped with thinly sliced green onions, and perhaps a slice of kamaboko.
Yaki udon (焼きうどん, "fried udon") is a Japanese stir-fried dish consisting of thick, smooth, white udon noodles mixed with a soy-based sauce, meat (usually pork), and vegetables. It is similar to yakisoba , which involves a similar stir-frying technique using ramen-style wheat noodles. [ 1 ]
Place the broccoli and chicken into a 9-inch pie plate. Stir the soup and milk in a small bowl. Pour the soup mixture over the broccoli and chicken.
Kamo nanban (鴨南蛮) is a Japanese noodle dish made with seasonal soba or udon noodles [1] in a hot dashi soup of duck (鴨) or chicken meat, [2] as well as leeks [3] or Welsh onions. [ 4 ] [ 5 ] [ 6 ] On its own, "nanban soba" ( 南蛮蕎麦 ) or simply "nanban" might be used, referring to the onions in the dish.
Jibu-ni - Duck or chicken pieces coated in starch and stewed with wheat gluten, mushrooms and vegetables in a soy-dashi broth. Sauce katsudon - katsudon with Worcestershire sauce (Komagane, Nagano and Fukui Prefecture) Miso nikomi udon - Udon stewed in broth flavoured with hatcho-miso (Nagoya and surrounding areas)