Tonjiru (pork and vegetable miso soup)
Tonjiru (pork and vegetable miso soup) is one of the comfort food I love especially in the winter time.
This hearty soup is not only delicious, but also packs in rich protein, minerals, fiber, and vitamins that makes you crave for it year round.
Kitsune Udon, one of classic noodle soup in Japan.
Kitsune literally means "fox" in japanese. One of the reasons for the dish name is aburaage (deep-fried tofu) pouch is like the color of fox. In japanese people often say "cook until fox color" which means cook until golden brown.
They are 3 key ingredients for kitsune udon:
1. Dashi broth, the fundamental broth to use in Japanese cuisines. Usually Japanese people to use Kombu(kelp), shiitake (japanese mushroom) and katsuobushi (bonito flakes) to make dashi broth. You can't replace dashi broth with chicken broth in Japanese cooking.
2. Udon, a type of thick, wheat-flour noodle used frequently in Japanese cuisine.
3. Inari age (seasoned deep-fried tofu pouch) is made of Aburaage (deep-fried tofu pouch). These are commonly used for making the popular Inari sushi.
Curry Rice with Tornado Omelette
Tornado Omelette is a fancy version of Omurice (Omelette and rice) with Japanese curry. The highlight of this dish is to make the omelette in a tornado shape and cover the rice of choice.
Spicy Tonkotsu Ramen
Tonkotsu, which means “pig bone,” is made by long hour of boiling pork meat and bones together, thus creating a thick and milky broth with a meaty flavor.
The second highlight of the dish is the Chashu. It is braised pork in a soy sauce base. Pork belly chashu is often served by restaurants as it is a huge piece of rolled belly to cut into very thin slices for each serve.
Not to mention that a ramen egg(Soy marinated soft boiled egg) is also a must to complete a bowl filled of heartiness.
Zaru Soba (Classic Cold Soba Noodles)
Zaru Soba Zaru Soba which means strained buckwheat noodles. It is served with mentsuyu, a dipping sauce made with bonito flakes, mirin, soy sauce, sugar and kombu (dried kelp). It’s then served with toppings such as chopped scallions, grated daikon.
Dipping ice cold buckwheat noodles in a dipping sauce packed with umami is heavenly. It cools down the body and the mind like nothing else can on a hot summer day. It’s simple, healthy, cleansing and a favorite among noodle lovers.
Cereal Chicken Karaage
Crispy and juicy fried chicken with an extra crunchy kick from the layer of cereal