Japanese Food 3

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Best Gyudon Recipe (Japanese Beef Bowl)
Best Gyudon Recipe (Japanese Beef Bowl)
Tsukemono – Misozuke (Miso Pickling) 味噌漬け
Misozuke: a miso flavored Japanese pickles. One of the EASIEST and DELICIOUS Tsukemono you can make at home. Enjoy these miso pickled radishes and carrots with a side of steamed rice and miso soup! #misorecipes #pickledvegetables #tsukemono | Easy Japanese Recipes at JustOneCookbook.com
Menchi Katsu (Ground Meat Cutlet) メンチカツ
Breaded in golden panko breadcrumbs, Menchi Katsu (Ground Meat Cutlet) delivers the satisfaction of flavorful and juicy meat and the x-factor of deep-fried goodness. #menchikatsu #katsu | Easy Japanese Recipes at JustOneCookbook.com
Homemade Chicken Musubi - Super Addictive - Wikisizzle
Homemade Chicken Musubi - Super Addicted - Wikisizzle
Andy on Instagram: "TOP 3 MUSUBIS 1. Honey Butter Cajun Salmon Musubi 2. Kimchi Honey Butter Musubi 3. Gochujang Pork Belly Musubi Happy 808 Day! Here’s a list of the crowd’s favorite musubis of all the musubis made on this channel. Til many more to come💛"
Chicken Musubi Recipe
Embark on a culinary adventure with the Chicken Musubi Recipe. This unique twist on the classic Musubi features succulent chicken nestled between layers of seasoned rice, all wrapped in a sheet of nori. Enjoy a delightful fusion of flavors in every bite.
Tsukune (Japanese Chicken Meatball Skewers)(Video) つくね
Ready for a summer cookout? I highly recommend giving this Tsukune recipe a try. Drizzled with sweet soy sauce, these Japanese chicken meatball skewers are absolutely delicious. They are best on the grill but you can bake them in the oven too.
Japanese Pickled Radishes
The sharp, delicious flavor of these wonderful Pickled Radishes are a fantastic pairing for rich food. They are so easy to make and taste delicious
This Japanese fried chicken will ruin you for its American cousin
Chicken karaage differs from its brethren in a couple of ways. First, boneless chicken is generally used, which leads to less time picking around gnarly bones and more time chowing down. Second, a secret technique to getting super-crispy karaage is to coat the meat in potato starch rather than in wheat flour. - lj