Quick and easy Japanese classic pickled vegetables is a great side dish for anytime of the day!

This fresh and flavorful udon salad is light, refreshing, and so easy to make! It’s perfect for a quick lunch, busy day meal, or whenever you want something simple but satisfying.

Ingredients 1 Japanese sweet potato(about 440g/15.5oz) 1 Tbsp of Japanese Mayonnaise(or mayonnaise that containes eggs) 50g/1.7oz of all-purpose flour 70ml of water(chilled in the fridge before use) for the tempura dipping sauce Add the ingredients in the pot and bring it to a boil. 100ml of water 1/2 tsp dashi powder 20g/0.7oz soy sauce 20g/0.7oz mirin Instructions Prepare Sweet Potato: Rinse the sweet potato under cold water to remove any dirt. Use a kitchen towel to pat th

Marinated in a savory soy-based sauce and lightly fried after being coated in potato starch, this zucchini dish comes out crispy on the outside and tender on the inside — just like chicken karaage! This is one of my family’s favorite zucchini recipes. It’s so delicious, you won’t be able to stop at just one! Ingredients 1 zucchini(about 270g/9.52oz) 1 tbsp soy sauce 1/2 tsp mirin 1/8 tsp garlic paste 1/4 cup potato starch a pinch of salt black pepper Neutral oil for frying In

Kakiage is a type of tempura made by combining a variety of thinly sliced vegetables and sometimes seafood into a light, crispy fritter. You’ll often find kakiage sold at grocery store delis in Japan or served as a topping at udon restaurants—it’s a favorite for many! If you’re in the US, you might recognize it as Trader Joe’s Vegetable Bird’s Nests. Making tempura at home can feel a little intimidating, but once you learn how to prepare the batter properly and follow a few k

For me, macaroni salad is a classic side dish often served alongside delicious Yōshoku dishes like Hamburg steak, kani (crab) cream croquette, and fried shrimp at a cozy little Yōshoku restaurant. Strangely, this was one of the few salads my mom didn’t make at home—but I loved it so much that I ended up creating my own version, one I truly enjoy every now and then. I hope you’ll enjoy it too! Ingredients serving for 3-4 people 1 cup(about 110g/3.88oz) Elbow Pasta 1000ml/4.23

These popular Japanese chili peppers have been popping up more and more at local grocery stores here in the U.S.If you’ve seen them and wondered how to cook or enjoy them—this recipe is for you! Just air fry or pan fry—no fancy sauces needed.It’s simple, quick, and so good! Ingredients Shishito Peppers Soy Sauce Bonito flakes Oil if you want to pan-fry Instructions Wash and clean shishito peppers under cold water. Drain well and pat dry with a paper towel. Make a small slit i