Japanese style curry is different from the curry found in India. Though it uses curry powder, the texture is smoother and more liquid-like, sweetened and the vegetables included are in more solid form. Add a breaded cutlet and call it katsu karee. Serve with plain steamed rice.
A western style omelette filled with flavoured rice is a popular for casual dining. It is filling and nutritious, accompanied by a bowl of steaming miso soup. Nobody will mind if you eat the omuraisu with a spoon, but don’t use it for your soup!
Gyu don is a rice bowl topped with stewed sliced beef and onion.
Plain steamed rice can be spruced up with some asari clams.
This sweetened miso and eggplant stirfry is great with a simple bowl of steamed rice.
This is a filling miso soup, perfect for those cold winter days. Just add a bowl of rice a vegetable side dish like boiled spinach topped with flakes of katsuobushi, and you’ll be set for the day! This is one of my favourite soups.
Tamago-jiru is a simple clear soup with gently cooked egg and threads of carrot. It is great as an accompaniment to breakfast.
Steamed Egg Custard, chawanmushi, is a smooth custard with assorted ingredients served in small ovenproof cups with lids, or ramekins. They are commonly served as part of a traditional Japanese meal, such as in kaiseki.
Soy sauce is a major ingredient in Japanese cooking, as it is in most Oriental food. Japanese soy sauce is different from Chinese soy sauce, in that the Japanese type tends to be thinner and has a different flavour. Therefore, when cooking Japanese food, always buy Japanese or Korean soy sauce.
Clams steamed in sake are a warming dish for a winter’s day.