NIC Quick Recipes
Sushi is not just about elaborate pieces of raw fish that you’ve never heard of. Inarizushi いなり寿司, sushi rice wrapped in abura a-ge (deep fried tofu), is more like home-style sushi. Inarizushi is great for packed lunches, and a favorite with vegetarians.
Though a standard dish in any Japanese home, kara-age から揚げ is no standard fried chicken! It takes everyday fried chicken, juices up the flavor and leaves no room for that fried taste. Not to mention that it’s served in convenient bite sizes. Fried chicken fun for all ages!
Tebasaki are seasoned deep-fried chicken wings and are a specialty food of the Nagoya region. They make great appetizers or party food. They can be eaten relatively quickly and cleanly by splitting the bone at the joint before eating.
Tempura (てんぷら) is a style of cooking brought to Japan by the Portuguese in the 16th century that refers to deep fried batter-dipped seafood and vegetables.
Sounds like Mick Jagger but Nikujaga is a dish of meat (niku) and potatoes (jagaimo). It’s a very popular home-style dish. Even if you mess up the name, it’s a great dish and you won’t forget the taste!
Often served in soba restaurants and other traditional Japanese restaurants the oyakodon, literally meaning “parent-and-child donburi”, is poetic name for a chicken and egg rice bowl dish.
Hijiki is a type of seaweed and considered a health food. It’s rich in fiber and essential minerals such as calcium and iron. In Japan hijiki is eaten in a salad, cooked with rice, or eaten as nimono. Nimono (煮物) is a dish that is cooked in a soup with various seasoning. This ‘hijiki no nimono’ goes great with rice so make sure to cook the rice in time and eat them together! Packaged hijiki in supermarkets is black and comes in short strips about the size of a match.
Okonomiyaki (お好み焼き), literally meaning “cook what you like, the way you like”, is a pan-fried dish cooked with various ingredients traditionally associated with the Kansai region.
For the Japanese, a new year doesn’t begin without ozoni. Ozoni お雑煮 is a simple soup dish containing mochi (rice cake), but the ingredients, taste and even the shape of mochi varies depending on the region or who you ask. For example, in Niigata, the soup is full of vegetables and fish, and grilled, square-shaped mochi is used. In Kyoto, the soup is miso based, and round-shaped mochi is used. Here is the Nagoya version of the recipe; it is very simple and easy to prepare. For the start of a new year in Japan, try this local ozoni!
Yes, this is the yummy-looking, simmered fish you see in the deli section of the supermarket! The combination of oily mackerel and the sweet, shoyu-based sauce is just perfect and goes great with steamed white rice. This great flavor can be easily obtained in your kitchen. So this time, instead of heading to the deli section, go to the fish section and pick up a pack of glittering, fresh mackerel fillets!
Yakitori (焼きとり), literally meaning “grilled bird”, is a cheap side dish that is commonly served in pubs, at street-side stalls, and at festivals.
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