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Dragon Roll Sushi Recipe

May 29, 2023 · Leave a Comment

Dragon Roll Sushi is a filling and easy sushi roll that is fancy enough for the best sushi restaurants but easy enough to make at home. If you are craving some sushi flavor without the sushi prices, try making this delicious roll at home!

Dragon roll sushi recipe served on a rectangular serving dish drizzled with sriacha mayo with a side of dipping sauce.

“Hello Reader! I try my hardest to research recipes as best as I can before posting to ensure I am representing each culture correctly. If this recipe is from your country and I have made a mistake or you have suggestions for how to make it more authentic, I would love to hear! Please leave a comment below letting me know what should be different, and I will rework the recipe. It is always my intention to pay homage and respect to each cultural dish that I cook. Thanks for reading!”

Something about sushi feels so chic and decadent. Maybe it’s because most Japanese sushi calls for raw fish, which takes great skill to prepare safely. Or maybe it’s because each bite is presented so beautifully with a cacophony of colors and bright, fresh flavors.

If you are a sushi lover, chances are you are always on the lookout for high quality sushi that is still affordable. As with most amazing dishes, the most affordable way to get it is to make it yourself (I have a list of 16 Different Sushi Recipes here!).

Luckily Americans have put their own twist on sushi, including using cooked seafood, which makes it easy and safe to prepare at home.

The Dragon Sushi Roll, sometimes called caterpillar rolls, is an excellent roll for a beginner. It’s a little more complex and time-consuming than a simple California roll, but it is still presented beautifully and will definitely impress anyone at your next dinner party. PS – If you need ideas of what to serve alongside your sushi, check out my article on What to Serve with Sushi at a Party!

This Dragon Roll Sushi Recipe is also perfect because it is perfectly delicious. The crunchy shrimp tempura mixes beautifully with creamy avocado, and all the sauces add a punch of flavor that is unforgettable.

Recipe Origin

Sushi has been a part of Japanese culture and cuisine for centuries as chefs learned unique ways to preserve and serve fresh fish…. But Dragon rolls are actually a Western invention.

As sushi became more popular worldwide, the recipes for many popular rolls were adjusted in Western countries, creating a Western-Japanese-fusion type of sushi.

The most popular Western Japanese roll is the California Roll, but you can also find a Philly roll, Alaska roll, and Dragon Roll on the menu in many American sushi restaurants.

Dragon rolls typically carry a high price tag at many restaurants because of the effort it takes to present them so beautifully. They are an inside-out sushi roll, which takes some skill to put together. When done right, the avocado resembles dragon scales.

Why Make This Recipe

Impress Your Friends: So many people are intimidated to make their own sushi. Once you have gathered your ingredients, it is not difficult to learn to roll and cut your own sushi and it’s a great meal to serve at your next dinner party.
Save Money: One of the biggest drawbacks of ordering sushi is the cost, but when you make homemade sushi you will find the dragon roll ingredients are actually very affordable.
Taste of Japan: Dragon Rolls didn’t actually come from Japan, but they are an easy sushi dish to prepare at home with no raw fish. Bring a bit of Japanese inspiration to your table with this colorful dish!

What Do I Need To Make This Recipe?

Ingredients

Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.

Nori Sheets: I cut mine in half and have found it is just the right amount to cover your filling. You can also buy them pre-cut for easier preparation.
Cucumber: Persian cucumbers, Japanese cucumbers, and English cucumbers all work well. If you use English cucumbers, cut them lengthwise and remove the seeds. A regular cucumber can also be used, but the cucumber slices will have more moisture and may not provide the best texture for the roll.
Shrimp Tempura: Many stores like Trader Joe’s sell shrimp tempura in the frozen section. Just pop it in the oven or fry it on the stove to heat it up. I got mine at a local Asian market.
Tobiko: Tobiko is flying fish eggs. They are salty and slightly smoky and add amazing flavor to your roll. Tobiko is certainly the most expensive part of this Dragon Roll Sushi Recipe, so while it is a great addition to the top of the roll, feel free to omit it in order to keep costs down.
Sushi Rice: Sushi rice is a short-grain rice that is extra sticky and chewy. I do not recommend using medium or long-grain white rice as the texture will not be the same and the roll will not stick together as well.
Avocados: Choose avocados that are ripe but not too soft. You need to be able to peel the skin off the avocado without squishing the flesh of the fruit. This is a difficult balance, so make sure to check that the avocado has a little give when pressed but is not overly soft.
Sriracha Mayo: You can purchase the pre-mixed sriracha mayo or create your own by mixing mayonnaise and sriracha sauce. If you make your own I recommend using Japanese mayonnaise.
Unagi Sauce, for serving: Unagi is an eel sauce that provides great flavor. You could also just serve it with soy sauce!
Rice Vinegar and Water: This is helpful to keep the rice from sticking to your fingers when preparing your Dragon Roll Sushi Recipe.

Tools

Sushi Roller/Bamboo Sushi Mat
Plastic Wrap

How to Make This Recipe

Step One: Slice Your Avocados

Fresh avocado removed from the skin and thinly sliced.

Start by preparing your avocados. To do so, cut the avocado in half. Then remove the pit from the center of the avocado. Use your hands to carefully peel the skin off of the outside of the avocado (without squishing the flesh of the fruit).

Once the avocado flesh is separated from the skin, place the avocado inside down on a cutting board. Use a knife to thinly slice the avocado. Then, use the side of your large knife to very gently press on top of the avocado until the slices start to separate and the avocado lengthens.

When the avocado is about ½ – ⅔ the length of your sushi roll, pause. Set this aside.

Step Two: Prepare

Nori sheet added to the top of a plastic wrapped covered sushi map.

Now begin rolling your sushi. Wrap your sushi mat in plastic wrap in order to keep it from getting dirty.

Place a half nori sheet on top of your sushi mat, shiny side down.

In a small bowl, combine the water and rice vinegar for your hands. Whisk to combine.

Step Three: Assemble the Filling

Shrimp tempura, cucumber and tobiko added to the nori sheet.

Measure out ½ cup of sushi rice and place it on top of your nori sheet. Dip your hands in the vinegar water so that you can touch the rice without it sticking to your hands.

Use your hands to spread the rice over the entire nori sheet.

Once the rice is spread out, flip the nori sheet over. Place 2 pieces of shrimp tempura at the bottom edge of the nori sheet.

Place 1-2 strips of cucumber across the length of the nori sheet as well.

Finally, sprinkle about 1 tsp of tobiko over the ingredients.

Step Four: Roll the Sushi

Dragon roll rolled up with white rice on the outside.

Place your thumbs under the sushi mat. Then lift the edge of the mat closest to your belly up and over the filling in the center.

Use your hands to press the length of the log, making sure that all of the sushi ingredients are staying together. Continue lifting and rolling the edge of the sushi mat until the sushi is in one roll.

Gently press with your hands again to make sure that the rice on the outside edge is sticking together. If you need visual instructions for this process, I enjoyed watching this video.

Step Five: Toppings

Plastic wrap covering avocado side of dragon roll sushi recipe.

Tobiko and black sesame seeds added over sriacha mayo on a drago roll sushi recipe.

Once the sushi is rolled, remove the sushi mat.

Use the flat side of your knife to pick up the avocado slices and lay them across the top of your sushi roll. Place a piece of plastic wrap over top of the avocado. Then put the sushi mat over the top of the sushi roll and gently squeeze until the avocado slices match the shape of the sushi roll.

Remove the bamboo mat but keep the plastic wrap on top of your sushi roll. Use your knife to cut the sushi into 8 pieces through the plastic wrap. Once cut, remove the plastic wrap.

Place the cut sushi on your serving platter. To decorate, spoon a pinch of tobiko onto each piece of sushi. Then drizzle about 1 tsp of sriracha mayo over the top of the roll and a pinch or two of black sesame seeds. Place a few dollops of unagi sauce on your plate for dipping.

Repeat until all of the sushi rolls are ready. Serve and enjoy!

Expert Tips:

I got my shrimp tempura in the frozen section of my local Asian market. I had to fry the tempura for about 3 minutes to prepare.
If you are going to wait to serve your dragon roll, squeeze some fresh lemon juice over the top of the avocado slices to keep them from browning.
Your avocado is one of the key ingredients of the dragon roll and its presentation so take your time to find the right, ripe avocados for the job.

Getting the Rice Right

Getting your rice just right on the roll can be tricky. You want to use rice that is slightly cool or at room temperature.

Do not use rice that is hot as it will mush easily. Do not smash your rice!

You want to be able to see the individual pieces of rice, rather than a rice paste. It’s helpful to use your hands to pat the rice down so you do not over-smash.

Finding the Best Avocado

To select the right avocado look for one with dark brown skin.

Hold it in your palm and squeeze it gently. It should give slightly to some gentle pressure. If it is too soft or shriveled-looking, it is overripe and bad.

If it is too hard it will not slice nicely, but it should be ready within a day or two. Leave it on the counter overnight to ripen further.

Cutting Your Sushi

After you make the first few cuts, you may notice your knife sticking to your rice. To keep your rice from sticking, it is helpful to keep a wet paper towel nearby to wipe any rice off of your knife in between uses.

It is also important to use a nice, sharp knife to slice your rolls.

Variations

While this is a popular variation of dragon rolls, there are other recipe variations out there that would be delicious additions to your own dragon roll!

Some people add mango to the top of their rolls along with the avocado.
Some people add Japanese mayonnaise to the inside of the Dragon Roll
Some people make a Red Dragon Roll. To do this, they fill the roll with a crab and seaweed mixture and top it with spicy tuna.

FAQs

Dragon roll sushi bites served on a white platter.

Can I Save Leftovers?

Yes! If you have leftover sushi, feel free to save it! To do so, wrap it tightly in plastic wrap so that the air cannot get to it. You can save it in your fridge overnight. If possible, I recommend waiting until the next day to put the avocado on top of your dragon roll. If the avocado is already added, squeeze some lemon juice on top of the avocado so as to preserve it before placing the dragon roll in the fridge.

Does a Dragon Roll Have Raw Fish?

No, a dragon roll does not have raw fish! If you are wary of eating sushi with raw fish, this Dragon Roll Sushi Recipe is the perfect fit for you! It is filled with shrimp tempura and cucumbers.

What Defines a Dragon Roll?

A Dragon Roll is an inside-out sushi roll where the inside is filled with shrimp tempura and cucumbers, and the outside is topped with cucumbers.

Why Wrap Plastic Wrap Around Your Sushi Mat?

The plastic wrap that goes around the sushi mat is intended to keep the sushi mat clean! Because this is an inside-out sushi roll (similar to a Rainbow Roll), the rice is on the outside. Without the plastic wrap, the rice would stick to the bamboo mat and cause a mess.

Did you enjoy this recipe? If so, make sure to check out these other recipes I picked out just for you:

Japanese Ginger Sauce Recipe

May 25, 2023 · Leave a Comment

Japanese ginger sauce is a delicious, savory sauce perfect for dipping and marinating all kinds of meat. It’s a popular sauce to find at your favorite hibachi restaurant and easy to recreate and enjoy at home!

Bowl of Japanese Ginger sauce with a spoon resting in it.

Japanese hibachi is known for tender meat cooked right in front of you, but the real star of the show is the amazing sauces served alongside the meat (including my FAVORITE, Yum Yum Sauce!).

Authentic Japanese hibachi is made with high-quality meat that is only lightly seasoned, allowing dipping sauces to provide the main source of flavor. This particular sauce provides a flavor that is not easily forgotten!

Japanese Ginger sauce recipe is bold, tangy, and just slightly sweet. The combination of onions, ginger, lemon, and brown sugar pairs perfectly with hibachi steak, hibachi shrimp, or just about any meat.

This Japanese Ginger sauce Recipe is not difficult to make at home. All you need is a blender or a food processor to mix and chop the ingredients to your preference. You can use the sauce for hibachi and save any leftovers to use as a marinade, to add a unique flavor to your favorite fried rice dish, gyoza, or egg rolls, or even to use as a salad dressing with a little added sesame oil.

Once you’ve tried it, it’s a sauce you are sure to keep coming back to again and again!

Recipe Origin

Hibachi is a style of Japanese barbeque that has been around for centuries, but the first official Japanese steakhouse restaurant was not opened until the 1940’s. When hibachi made its way to the United States around the 1960’s it took off very quickly.

Japanese hibachi has always been a great way to gather with friends and enjoy a fun environment along with great food.

Japanese barbeque differs from Korean barbeque because rather than being marinated for a long period of time, the meat is left unseasoned. The flavor is added to the meat after it is cooked when it is dipped in a variety of flavorful sauces like Yum Yum sauce, soy sauce, and more.

Benihana is the most popular brand of hibachi restaurants in the United States and their most-requested sauce is this hibachi ginger sauce.

Why Make This Recipe

Simple Ingredients: There’s a good chance you have most of these ingredients on hand at home. It’s easy to throw them all together in a food processor and create a Japanese ginger dressing that is unique and full of fresh flavor.
Amazing Flavor: There is nothing quite like the taste of fresh ginger in Asian cuisine. This delicious Japanese sauce brings the perfect spike of ginger flavor to any meat and can also be used over rice, noodles, side salad, or vegetables.
Restaurant Flavor at Home: This dipping sauce is truly the star of the show at any hibachi restaurant and for good reason. If you are hoping to bring some restaurant quality to your next lunch or dinner this easy recipe makes it possible!

What Do You Need To Make This Recipe

Ingredients

Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.

Yellow Onion: Yellow onion is popular in Japanese recipes. It’s not quite as strong as white onion and red onions, and not as mild as sweet onion. You can use any onion you have on hand, but a simple yellow onion is just right for this sauce.
Fresh Ginger Root: If you have never used fresh ginger before, use a spoon to scrape away the brown skin from the exterior, then slice. You could also use pre-packaged minced ginger from the produce section of your local grocery store. You can usually find it refrigerated next to the minced garlic.
Tamari: Tamari is made from fermented soybeans and is considered the darkest kind of soy sauce. It adds a delicious, salty umami flavor to the sauce. You could substitute normal or dark soy sauce or coconut aminos if needed. Tamari is gluten-free and is a great substitute for soy sauce for anyone with gluten intolerance.
Fresh Lemon Juice and Zest
Brown Sugar: You can substitute with white sugar in a pinch
Rice Vinegar: You could substitute apple cider vinegar, malt vinegar, rice wine vinegar, or plain white vinegar

Tools

Food Processor or Blender

How to Cook With Fresh Ginger

Fresh ginger is a great ingredient to keep in your kitchen, especially if you enjoy Asian cuisine. Many people are intimidated by the brown skin and knobby look of ginger, but it is very easy to use and adds excellent flavor to salad dressings and sauces.

When purchasing fresh ginger, look for plants that are thick and moist. You don’t want to choose one that is shriveled or looks dried out. Ginger is in season in the spring, but you can find it year-round in most grocery stores next to garlic or scallions.

If you are blending the ginger you don’t necessarily have to peel it, but it is a good idea if you desire a smoother texture for your sauce. A spoon is the best method for peeling ginger because it takes off just a little bit of ginger skin while leaving the flesh behind. You could also peel ginger with a vegetable peeler but you should use caution. Your piece of ginger may be small and difficult to hold without getting cut.

You can leave any leftover ginger on the counter or wrap it in a paper towel and some plastic and store it in the refrigerator. Ginger also freezes well.

How to Make This Recipe

Step One: Blend

Thinly sliced onions on a wooden cuttting board.

Blender filled with ingredients to make a japanese ginger sauce recipe.

Gather the ingredients. Blend them together in a small food processor or blender until everything is smooth. Pour into a small bowl for dipping. Serve and enjoy!

Expert Tips

Ginger sauce in a bowl with chopsticks dipping a piece of shrimp into the sauce.

The flavor of this sauce improves if it has some time to sit. For the best results, blend it up and leave it to settle in the refrigerator overnight before serving.
If you prefer a chunkier ginger sauce, you can lightly blend to achieve that consistency.
After blending, you may need to skim the foam off of the top of the ginger sauce to see the nice brown color underneath.
If you are hoping to save time, you can use the minced ginger found in the produce section at the grocery store.
Feel free to adjust the amount of each ingredient to achieve the right flavor. The sweetness of different onions and different brands of soy sauce may impact the flavor of this Japanese Ginger Sauce Recipe.

FAQ

Can You Save Ginger Sauce?

Yes, store this in an airtight container in the refrigerator for up to five days.

This sauce will also freeze well. You could make a large batch and save any leftovers in the freezer for later. It should stay well in the freezer for several months. Thaw it in the refrigerator or at room temperature to use.

What Can I Use this Japanese Ginger Sauce Recipe For?

This amazing sauce can be used in so many delicious ways. Use it as a marinade on just about any meat, seafood dishes, or even tofu or cauliflower. You can also sprinkle it over fried rice or use it as a salad dressing.

If you use it as a salad dressing on a simple green salad, you may want to add some oil or use low-sodium soy sauce because the flavor of the fresh ingredients can be quite strong.

Can I Use Ground Ginger Instead of Fresh Ginger?

You could use ground ginger instead of fresh ginger but if you choose to do so, use caution. Ground ginger is more potent than fresh ginger so you will probably want to adjust how much you use. Start out small and add more to taste.

If you are nervous about using fresh ginger, I recommend using the pre-package minced ginger. Ground ginger will work, but fresh ginger will work best.

What do Hibachi Chefs Squirt on the Food As It Cooks?

As mentioned earlier, most hibachi meat is not heavily seasoned before it is cooked. It may be squirted with soy sauce or sesame oil to keep it from drying out while cooking.

What Other Sauces Are Served at Hibachi Restaurants?

The exact sauces served with a hibachi meal may vary depending on the restaurant or even the chef. Typically you’ll find soy sauce on the table but you may also see teriyaki sauce, sweet and sour sauce, ginger sauce, and even spicy sauces like sriracha. In American hibachi restaurants, you will also see Yum Yum Sauce. The sauces can be used to add flavor to the meat, plain rice, or hibachi vegetables.

Did you enjoy this Japanese Ginger Sauce Recipe? If so, make sure to check out these other recipes I picked out just for you:

Japanese Ginger Sauce Recipe

No ratings yet

Print Pin Rate

Course: Sauces

Cuisine: Japanese

Prep Time: 5

Cook Time: 0

Servings: cups

Calories: 93kcal

Author: The Foreign Fork

Equipment

▢
Food Processor or Blender

Ingredients

Instructions

Gather the ingredients. Blend them together in a small food processor or blender until everything is smooth. Serve and enjoy!

Notes

Fresh Ginger Root: If you have never used fresh ginger before, use a spoon to scrape away the brown skin from the exterior, then slice. You could also use pre-packaged minced ginger from the produce section of your local grocery store. You can usually find it refrigerated next to the minced garlic.
Tamari: Tamari is made from fermented soybeans and is considered the darkest kind of soy sauce. It adds a delicious, salty umami flavor to the sauce. You could substitute normal or dark soy sauce or coconut aminos if needed. Tamari is gluten-free and is a great substitute for soy sauce for anyone with gluten intolerance.
Fresh Lemon Juice and Zest
Brown Sugar: You can substitute with white sugar in a pinch
Rice Vinegar: You could substitute apple cider vinegar, malt vinegar, rice wine vinegar, or plain white vinegar
The flavor of this sauce improves if it has some time to sit. For the best results, blend it up and leave it to settle in the refrigerator overnight before serving.
If you prefer a chunkier ginger sauce, you can lightly blend to achieve that consistency.
After blending, you may need to skim the foam off of the top of the ginger sauce to see the nice brown color underneath.
If you are hoping to save time, you can use the minced ginger found in the produce section at the grocery store.
Feel free to adjust the amount of each ingredient to achieve the right flavor. The sweetness of different onions and different brands of soy sauce may impact the flavor.

Nutrition

Tried this Recipe? Pin it for Later!Mention @TheForeignFork or tag #TheForeignFork!

Japanese Milk Tea Recipe

May 23, 2023 · Leave a Comment

Japanese Milk Tea or Japanese Royal Milk Tea is a creamy blend of sugar, milk, water, and black tea. It’s a popular Japanese drink that pairs perfectly with a number of snacks and would be an excellent choice to serve at any tea time!

Cup of Japanese milk tea recipe on a small saucer.

This Japanese Milk Tea Recipe is as creamy and delicious as you would expect with a name like that, and the taste is pretty great, too! It’s a popular drink made with the perfect mixture of milk, water, black tea leaves, and, of course, a dash of sugar.

Japanese Milk Tea differs from regular milk tea, which is essentially black tea with a dash of milk added at the end. Royal Milk Tea is a tea that is brewed directly in milk, along with water, giving it a much higher milk-to-tea ratio, a silky texture, and a rich milky flavor.

Even with the sweetness and the extra fat from the milk, Japanese Milk Tea still manages to provide some health benefits. It can help reduce stress, increase energy, and provide plenty of antioxidants.

In Japan, you can find Royal Milk Tea on the menu in just about every cafe, as well as bottles of royal milk tea sold in vending machines, grocery stores, and convenience stores. It’s also very easy to make and enjoy a high-quality cup of milk tea at home.

Recipe Origins

While the name makes it sound like some ancient drink enjoyed by royal leaders for centuries, royal milk tea is not all that old or famous.

It was invented by Lipton Tea in Japan in the 1960s as part of a “royal” recipe series, and it simply took off.

It’s very similar to Indian-style chai, but Indian-style chai includes more herbs and spices to give it a distinct flavor.

Japanese Milk Tea is also very similar to English milk tea, but it contains a higher ratio of milk to water–usually a one-to-one ratio. Some cafes will even use evaporated milk or cream to make the drink truly decadent and give it a very creamy texture (this is starting to sound similar to this Iced Coffee Recipe from Southeast Asia!).

Why Make This Recipe

Health Benefits: Tea has antioxidants that help boost your immune system and improve heart health. While this type of tea may not be the best for weight loss, it is better for you than many sugary drinks.
Perfect for Relaxing: A nice, creamy cup of tea is the perfect way to relax and unwind. It’s a comforting drink that is much better for you than alcohol or soda and can actually have a calming effect on the body.
Taste of Japan: You can find Japanese Milk Tea all over Japan from the nicest tea houses to bottled in convenience stores.

Ingredients

Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.

Loose Darjeeling Tea Leaves: You can find Darjeeling leaves online. You can also purchase bags if you prefer.
Milk: Typically this tea is made with whole milk. You could substitute any milk you’d like, but it may make for a less silky texture. Try it with oat milk, almond milk, coconut milk, or soy milk to change it up!
Granulated Sugar: You may use more or less sugar than the recipe calls for or use any sweetener you have on hand, but I wouldn’t skip it entirely. This tea is meant to be sweet.

How to Make This Recipe

Step One: Prepare Your Cups

Fill 2 tea cups with the hottest water from your tap. This will keep the cup warm until you are ready to put the tea in it.

Step Two: Boil Water

Water boiling in a saucepan to prepare Japanese milk tea.

Tea leaves added to the boiling water in a saucepan.

Add the water into a small saucepan over high heat. Heat until it comes to a boil.

Add the tea leaves to the water and boil for 2 minutes.

Step Three: Add the Milk

Japanese milk tea prepared in a saucepan.

Add the milk to the tea and reduce the heat to medium. Heat the milk, stirring occasionally, until it just barely comes to a simmer. Do not allow the milk to boil.

Step Four: Steep the Tea

Pour the Royal Milk Tea through a fine mesh strainer or tea strainer, removing all of the loose tea leaves.

Once strained, pour the hot water out of your tea cups. Then divide the tea between two warmed tea cups.

Flavor with granulated sugar or simple syrup if desired! Enjoy!

Expert Tips

Japanese milk tea in a coffee cup on a saucer.

You can use any sweetener, but it will change the flavor of the tea. Honey gives the tea a rich flavor.
Be careful not to let your milk and water come to a boil. This will affect the flavor of the tea leaves and your delicious tea.

Variations to this Japanese Milk Tea Recipe

In Japan, it is common to find boba pearls added to this tea. Feel free to add your own tapioca pearls to make it a boba tea.
Royal Milk Tea is sold in packets and you may even find some in different flavors like peach or raspberry.
This hot tea can also be enjoyed cold. Simply put it in the refrigerator after it is prepared or add a few ice cubes to the creamy tea.

FAQ

Working with Darjeeling Tea Leaves

If you cannot find loose Darjeeling tea leaves, you can also buy tea bags and cut them open to get the leaves. Alternatively, you can also use the bags to steep the tea!

I like the earthy flavor of the Darjeeling leaves but some people make their Japanese Milk Tea Recipe with Assam leaves instead. This will change the taste and feel of the tea. You may also see royal milk tea made with green tea.

What is the Difference Between Darjeeling and Assam Leaves?

Darjeeling and Assam tea leaves are both black tea leaves produced in India. They are named after the area they come from.

Assam leaves produce a flavor that is described as malty and rich. Darjeeling is more earthy.

Many black tea blends will contain a blend of Darjeeling and Assam tea leaves, and both are acceptable to use in this tasty tea.

What is the Difference Between this Japanese Milk Tea Recipe and Indian Chai?

Both of these types of tea are considered “stewed tea” because they are brewed directly in milk and water rather than having milk added to the finished cup of tea.

The difference is that Indian chai has added spices and herbs that give it a unique flavor.

What Kind of Milk Is Used For Royal Milk Tea?

Royal milk tea is usually made with whole milk or possibly condensed milk. You can make your own version at home using any milk you like.

Did you enjoy this Japanese Milk Tea Recipe? If so, make sure to check out these other recipes I picked out just for you!

Japanese Milk Tea Recipe

Japanese Milk Tea or Japanese Royal Milk Tea is a creamy blend of sugar, milk, water and black tea. It’s a popular Japanese drink that pairs perfectly with a number of snacks and would be an excellent choice to serve at any tea time!

No ratings yet

Print Pin Rate

Course: Drinks

Cuisine: Japanese

Prep Time: 5

Cook Time: 10

Servings:

Calories: 89kcal

Author: The Foreign Fork

Ingredients

▢ 1 cup water
▢ 1 tbsp Darjeeling tea leaves, loose
▢ 1 cup milk
▢ 2 tsp granulated sugar, more or less to taste

Instructions

Fill 2 tea cups with the hottest water from your tap. This will keep the cup warm until you are ready to put the tea in it.
Add the 1 cup water into a small saucepan over high heat. Heat until it comes to a boil.
Add 1 tbsp tea leaves into the water and boil for 2 minutes.
Add 1 cup milk into the tea and reduce the heat to medium. Heat the milk, stirring occasionally, until it just barely comes to a simmer. Do not allow the milk to boil.
Pour the Royal Milk Tea through a fine mesh strainer or tea strainer, removing all of the loose tea leaves.
Once strained, pour the hot water out of your tea cups. Then divide the tea amongst two warmed tea cups.
Flavor with 2 tsp granulated sugar if desired! Enjoy!

Notes

Loose Darjeeling Tea Leaves: You can find Darjeeling leaves online. You can also purchase bags if you prefer.
Milk: Typically this tea is made with whole milk. You could substitute any milk you’d like, but it may make for a less silky texture. Try it with oat milk, almond milk, coconut milk, or soy milk to change it up!
Granulated Sugar: You may use more or less sugar than the recipe calls for or use any sweetener you have on hand, but I wouldn’t skip it entirely. This tea is meant to be sweet.
You can use any sweetener, but it will change the flavor of the tea. Honey gives the tea a rich flavor.
Be careful not to let your milk and water come to a boil. This will affect the flavor of the tea leaves and your delicious tea.

Nutrition

Tried this Recipe? Pin it for Later!Mention @TheForeignFork or tag #TheForeignFork!

Japanese Curry vs Indian Curry

May 22, 2023 · Leave a Comment

Curry is a delicious, warm bowl of meat and spices that anyone can love, but what exactly constitutes curry differs in different parts of the world. There is no need to be confused about the differences between each! They may be different, but each has something unique to love!

Bowl of Japanese curry with white rice and a pair of chopsticks resting on the edge to talk about Japanese curry vs indian curry.

In just about every country in the world, you can find a version of curry. This may be mostly part to the fact that just about any bowl of meat, vegetables, and spicy sauce could be considered curry. But it also could be because no matter the spices, meat, or vegetables you use, no one can resist a warm, hearty bowl of curry.

Curry is packed with flavor, tender meat, and vegetables and is usually served over a bed of rice. What has made it so popular is it is usually fairly easy and affordable to prepare, making it accessible for just about any cook to make at home.

Of course, if you are a fan of one country’s curry, you may be disappointed when you order curry in another country and receive something very different from what you expected.

That is what would happen if you went to Japan and expected to receive Indian curry. From color to taste and texture, the two versions of curry could not be more different, and yet, they come from the same origin.

Recipe Origins

Most people would consider India the birthplace of curry, although the word curry is actually an English word.

When the British discovered the many rich, flavorful, and spicy dishes made in India in the 1800s, they were eager to recreate them at home. Not picky about the exact spices used in Indian cuisine, they made their own blend of dried spices that they considered similar and named it curry powder, from the Tamil word “kari”, which means “sauce”.

The curry powder the British invented was definitely not as spicy as the flavors found in Indian curry, but it was easy to travel with and added excellent flavor to their simple stews during long trips across the sea.

As British sailors began to trade around the world, they took their curry powder with them and shared it with those they met, including the Japanese. So while Japanese curry was inspired by Indian curry, the recipe was lost in translation.

During the Meiji period, Japanese chefs took the British curry powder, and the potatoes that the British also brought with them, and made it their own. The Japanese military was quick to adopt the powder and incorporate it into their meals for some variety.

In Japan today, curry is considered a national dish and is eaten by most Japanese people on an almost weekly basis.

Cooking Technique

Box of golden curry sauce mix used to make japanese curry.

The main difference between Japanese curries and Indian curries is the spice mix that is used and where it is sourced from.

Japanese curry is made with pre-packaged curry, usually sold in cubes at the grocery store. These cubes of spices can easily be thrown into a stew of meat, potatoes, and carrots, and contain flour to make the perfect curry roux. This simple spice blend has a savory flavor with a hint of black pepper and creates a thick curry sauce.

Indian curry is much less predictable. You won’t find a pre-mixed blend of spices sold in India. There, chefs create their own mixtures of garam masala, turmeric, ginger, cinnamon, cumin, paprika, and other spices and peppers. The meat may be coated in yogurt, oil, or coconut milk.

Indian curry is made with ingredients that are common in that region so the exact ingredients will differ greatly from one region to the next.

A lot of Indian cooking also calls for you to marinate your meat in the spices overnight before cooking, to allow the bold flavors to seep into every crevice. The meat in Japanese curry is not usually marinated before cooking.

Appearance

When you order a bowl of Japanese curry, you should expect to receive a plate of plain white Japanese rice, side by side with a thick, dark brown Japanese curry sauce. The exact texture of the rich sauce may vary depending on the chef but, in general, Japanese curry is made with the same ingredients and spices every time and the results are pretty predictable compared to its Indian counterparts.

Indian curries, because they use no prepackaged spices, can vary in color and texture. Some Indian dishes are bright yellow, while others are a deep red. Some are thin and soupy while others may have almost no liquid at all by the end of their cooking period. They are often served with some naan bread and a side of basmati rice.

Flavor

Small wooden bowl filled with curry powder used to make indian curry.

When the British created their own curry powder, they definitely calmed down the boldness. Curry powder still has an unforgettable, delicious flavor, but it does not have the same spice and depth that you will find in Indian curry.

Japanese curry is considered much milder than Indian curry, with a tiny hint of sweetness and plenty of saltiness from a dash of soy sauce that is common in Japanese cuisine. The flavor of Japanese curry is definitely more suitable for the Japanese palate.

Indian curry is full of strong, complex spices that you can smell from a distance. Indian cuisine is known for its use of spice and the spice level is definitely a key component of curry.

If you are someone who doesn’t handle heat well, you might want to opt for Japanese curry. It is a much more approachable dish for the usual American palate.

Meat and Vegetables

Indian curries in small bowls and a big pan of white rice. — Indian curry dishes.

Curry wouldn’t be the delicious go-to meal that it is if it didn’t contain some source of protein. Typical Japanese curry is made with beef or pork (like katsu curry), but chicken and fish could be used as well.

Indian curry has a lot more variety. It may contain chicken, lamb, or fish, but it may also feature legumes or lentils, or a mix of both. Pork and particularly beef are rare to find in Indian curries where there are greater religious influences on the cuisine.

Japanese curry may contain onions or snow peas, but typically it has just potatoes and carrots. Indian curry dishes like chicken tikka masala may contain onions, peppers, sweet potatoes, and more.

Conclusion

While these two types of curry differ greatly, you really can’t go wrong with either one. If you are still new to trying out curry, I might suggest starting with Japanese curry as it is easy to make at home, contains simple, common ingredients, and may taste somewhat familiar.

For more adventurous eaters, there are dozens of different kinds of Indian curry with unique flavors. Be sure and do your research and try several different recipes before deciding if it is for you or not.

If you are looking for even more adventure you can pick up some coconut milk and curry paste to try Thai curry, or some Scotch bonnet peppers for Jamaican curry. If it’s a lot of flavors and a bit of spice you are craving, you cannot go wrong with a warm bowl of curry – from any part of the world.

Beef Yakisoba Recipe

May 18, 2023 · Leave a Comment

Beef Yakisoba is made with delicious, chewy noodles, sauteed with plenty of veggies, tender beef, and delicious sauce. It’s a quick Japanese meal perfect to throw together for a flavorful lunch or dinner!

Chopsticks on the edge of a bowl filled with Beef yakisoba, garnished with benishoga and aonori.

Beef yakisoba is a savory and totally crave-able Japanese dish. It is made with chewy noodles, tender meat, and flavorful veggies, all smothered in a Yakisoba Sauce (a Worcestershire sauce, oyster sauce, and soy sauce combo).

The best part about yakisoba is how easy it is to put together. You can use any veggies you want, any thinly sliced meat that you want and the sauce can be mixed up at home or bought off the shelf. Throw in some signature yakisoba noodles and you have a complete meal you will want to enjoy over and over again.

Beef Yakisoba is so versatile. Add more vegetables, add different vegetables, add more protein – the sky’s the limit as long as it is covered in that delicious Yakisoba sauce.

If you’re the type of person who craves some Asian takeout every now and then, but also wants to save money and maybe try to eat on the healthier side–this is a recipe you should save. It’s a Japanese street food classic that is easy to make at home!

Recipe Origin

Yakisoba is the Japanese take on Chinese chow mein. Chinese people first brought the Chinese wheat flour noodle to Japan. As Japanese chefs learned to make those noodles, they also came up with their own methods to make their noodles chewy and unique. Chinese traders introduced Japanese people to chow mein and Japanese chefs created yakisoba.

“Yaki” is the Japanese word for “fried” while “soba” indicates the type of noodle used. The dish literally translates to fried noodles.

After World War II, when there was a lot of food insecurity in Japan, yakisoba became very popular. When noodles were hard to come by, people could easily add more cabbage, which was affordable and filling. Quickly frying the meat made it possible to use up any tiny bits of meat.

There are many different types of yakisoba that have been shared throughout the years. Each region in Japan has its own twist on the dish.

It’s a very popular dish to find at street festivals because it is easy to make and easy to transport.

Why Make This Recipe

Filling: This recipe combines protein, noodles and vegetables into one amazing dish that will leave you full and satisfied.
Use Leftovers: This recipe is an excellent way to use up any leftover meat or vegetables in your refrigerator. It’s essentially a stir fry, so feel free to customize to your liking!
Taste of Japan: Yakisoba is a very popular dish to find sold in food stalls at Japanese markets. It is a saucy, savory, chewy noodle bowl that is irresistible.

What Do I Need To Make This Recipe

Ingredients

Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.

Vegetable oil: You could also use sesame oil
Garlic: Always use fresh for the best taste!
Thinly Sliced Ribeye Steak: You can also use pork belly or another cut of beef like flank steak, strip steak, flatiron steak, or top sirloin. The ribeye will be the most tender.
Already-Cooked Yakisoba Noodles: Any stir-fried noodles will work in a pinch. You could substitute udon noodles, rice noodles, Chinese-style noodles, or fried buckwheat noodles. For the most authentic beef yakisoba, search for yakisoba noodles at your local Asian grocery store. This kind of noodle is usually in the freezer section. I do not recommend using Italian noodles like spaghetti noodles.
Yakisoba Sauce: You can buy Yakisoba Sauce online or make it yourself at home! It is a combination of Worcestershire sauce, oyster sauce, ketchup, soy sauce, and sugar.
Beni Shoga Pickled Red Ginger Root: For serving. I buy this at my local Asian grocery store.
Aonori (Dried green seaweed): I couldn’t find this at my local Asian market, so I just crumbled up some Nori sheets for the same effect.

Tools

Frying Pan or Large Skillet: I used a wok!

How To Make This Recipe

Step One: Cook the Meat

Thinly sliced rib eye sauteing with the minced garlic.

Heat a frying pan over medium-high heat and add the vegetable oil until warm. Add the garlic and saute for 1-2 minutes until fragrant

Add the thin strips of beef into the pan and cook until browned.

Step Two: Add Your Vegetables

Veggies combined with the beef in a wok.

Bean sprouts and cabbage leaves added to the wok.

Once your beef slices are browned, add the onions, green onions, and carrots. Stir fry for a few minutes, adding more vegetable oil if necessary.

Then add the cabbage and bean sprouts and cook until the vegetables start to wilt.

Step Three: Add The Noodles

Yakisoba noodles added to the beef mixture.

Then add the noodles and cover with the vegetables. Cover and cook until the noodles soften.

When the noodles loosen up, stir them to mix with the rest of the vegetables.

Step Four: Add the Sauce

Yakisoba sauce coating the stir fry and noodle mixture.

Add the Yakisoba sauce and stir to coat the noodles. Season with salt and pepper to taste.

Serve on a plate with pickled ginger root, sesame seeds, sriracha sauce, and aonori.

Researched using JapaneseCooking101, Just One Cookbook, Seonkyoung Longest

Meat Adaptations

Yakisoba is delicious with beef, but it is actually most commonly served with pork! You can easily make this recipe with pork, chicken, or shrimp.

Alternatively, you can make this meal meatless by omitting the meat or replacing it with tofu. Double-check the ingredients of your sauce to make it completely vegetarian or vegan.

Expert Tips

Close up on Beef yakisoba with aonori and benishoga.

You can purchase Yakisoba Sauce or make your own. It’s easy to put together.
If you cannot find yakisoba noodles, you can substitute high-quality ramen noodles.
Feel free to add any vegetables you want into this dish. It’s delicious with shiitake mushrooms, red bell pepper, snow peas, and more. You can even find packages of Asian stir-fried vegetables in the frozen food section of your local grocery store that would work perfectly.
Yakisoba isn’t considered a healthy food but it can be as healthy as you want when you add piles of veggies.

FAQs

Chopsticks holding up a bite of beef yakisoba.

What Do You Serve With Yakisoba?

Yakisoba is considered a full meal because as a main dish it has protein, carbs, and vegetables all in one dish. You could serve it with some rice, miso soup or a nice cucumber salad.

Can Yakisoba Be Saved?

Yes. Place any leftover yakisoba in an airtight container in the refrigerator for two or three days. Reheat in a skillet or the microwave to enjoy later.

What is the Difference Between Yakisoba and Ramen?

There are several differences between yakisoba and ramen. Most obvious is that ramen is a soup with noodles while yakisoba is more of a stir-fried noodle dish. The noodles used in each dish are different as well.

What is Yakisoba Sauce Made Of?

Yakisoba sauce can be found for sale at the grocery store but it is also easy to put together at home. It is a sweet and tangy sauce made of Worcestershire sauce, oyster sauce, ketchup, soy sauce, sugar and molasses. Some people like to add a little spice with some sriracha. You can adjust the amounts to fit your preferences.

Is Yakisoba Like Lo Mein?

Yakisoba is definitely related to lo mein or chow mein, but it is different. The main difference is the sauce that is used. The noodles are also a bit softer than Chinese-style chow mein noodles used in lo mein as well.

Why are My Yakisoba Noodles Soggy?

If your noodles turned out a bit softer than you would like, there can be a few causes. It may be that you cooked your noodles on too low of heat. This extends the cooking time and may have actually overcooked your noodles.

You may also have too much liquid in your dish. Some vegetables may actually contribute to this problem as they release liquid as they are cooked.

If you are using pre-cooked noodles, you do not need to cook them and separate them before adding them to this dish. Doing so would actually add too much moisture to them.

Next time, simply add the noodles in and allow the steam that is already in the pan to loosen and separate your noodles.

Did you enjoy this Beef Yakisoba Recipe? If so, make sure to check out these other recipes I picked out just for you:

If you make this recipe at home, leave a review/comment on this post letting us know what you thought!

And don’t forget to share a photo of your finished product on Facebook and Instagram and tag @TheForeignFork and hashtag #TheForeignFork.

Chicken Katsu Curry Recipe

May 17, 2023 · Leave a Comment

Chicken Katsu Curry is a combination of two of the most popular Japanese dishes, creating a meal that is full of flavor and texture and easier to make than you may think!

Bowl of white rice with chicken katsu served over top an some chicken curry on the side and a pair of chopsticks on the edge.

Chicken Katsu and Japanese Chicken Curry are both fantastic, flavorful, easy dinner ideas. The only way to improve these two dishes? Bring them together!

Chicken Katsu Curry is just that. It’s a delicious cut of chicken, covered in panko bread crumbs and deep-fried until golden brown and crispy. It’s then placed in a bowl with all of the warm spices and flavor of Japanese curry.

It’s a perfect balance of crispy chicken and tender vegetables, all coming together on a simple bed of rice. The chicken is pre-sliced, making it easy to eat with a spoon or fork, along with a generous helping of warm sauce and sticky Japanese rice.

If you love curry, this is a twist you cannot miss. What makes this meal even better is how easily it comes together. (And you can make it even easier by making the chicken in the air fryer.) It’s a perfect, warm dinner and the ultimate comfort dish that you’ll want to enjoy over and over again.

Recipe Origin

Katsu has been popular in Japan since the Meiji era in the late 19th century. At that time, Emperor Meiji was encouraging Japanese people to accept more Western influences, in an attempt to make Japan more modern.

This influence of course made its way to Japanese cuisine and restaurants began experimenting with deep-fried meat, similar to the German Wienerschnitzel.

Katsu, a deep-fried piece of meat, was born in Tokyo and quickly spread country-wide. It was originally made with beef but eventually, pork became very popular and today you can find chicken katsu and fish.

Around the same time, English soldiers introduced curry to Japan. Their pre-made curry powder made creating flavorful dishes easily.

Some believe katsu curry was created in 1918 in a restaurant in Asakusa named Kawakin. While it may be difficult to nail down the exact origin of the dish, the reason its popularity has spread is obvious.

The meat offers the perfect crunch to the dish while the curry gives the meat excellent flavor and spice. This chicken katsu curry recipe is a great way to use leftover katsu chicken filets or add a crunchy twist to a quick curry dish.

Why Make This Recipe

Delicious Twist on Curry: Japanese curry is very different from Indian curry and many other curry recipes. It offers plenty of flavors but won’t burn your mouth. The addition of crispy, deep-fried meat to curry adds a whole new texture to the dish that is truly mouth-watering.
Use Up Leftovers: This dish is a combination of two separate dishes and while both can be made at the same time, you could also make curry or chicken katsu one night and then make this dish the next night to use up any leftovers. It’s a great weeknight meal!
Taste of Japan: This dish combines two of the most popular dishes in Japan so it’s a great way to experience Japanese cuisine–while still using cooking methods and flavors that are familiar to Western countries.

What Do I Need to Make This Recipe?

Chicken Curry Ingredients

Ingredients shown are used to prepare Chicken katsu curry.

Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.

Celery Stalk: Celery is optional but I like to add a little bit of green to the dish.
Chicken: Chicken will be used in both recipes. Use boneless, skinless chicken for both recipe elements. You can use either breast or thigh. I prefer thighs in the curry as they are juicier, but breasts for the Katsu as it is a slightly healthier option.
Golden Potato: Golden potatoes have just the right amount of starch to hold their shape but you could use any kind of potato.
Golden Curry Pieces: I’ve been able to find these in the Asian section of my local grocery store or at Walmart but you could also purchase them online. Curry powder is not the same.
All-Purpose Flour: Feel free to sub gluten-free flour
Panko Breadcrumbs: Do not substitute other breadcrumbs. Panko breadcrumbs are what make the crispy finish on the chicken.
Japanese Short Rice: For serving. I used a bag labeled “sushi rice” but did now follow the sushi instructions.

How to Make This Recipe

Step One: Prepare the Curry

Chicken pieces added to the sauted veggies.

Chopped carrots and potato pieces added to the chicken mixture.

Water added to the saucepan with chicken mixture.

Golden curry seasoning mixed into the chicken mixture in a saucepan.

In a large pot, heat the vegetable oil until warm. Then add the ginger and garlic and stir for 1 minute. Add the onion and celery and stir for about 3 minutes until the onions start to turn translucent.

Add the chicken breasts or chicken thighs and stir for 2-3 minutes, until the outside of the chicken is cooked but the centers are still raw.

Add the water, carrot, potato, and soy sauce. Bring to a boil, then reduce to a simmer. While the water is coming to a boil, use a spoon to scoop off any film forming on the top of the water. Once simmering, cover and cook for about 15 minutes.

Add in the 6 pieces of curry, one block at a time. Stir to dissolve the one block, and then add the next. Mix well.

Simmer for another 5 minutes with the lid off, stirring occasionally to prevent burning, until the curry thickens.

Step Two: Cook Your Chicken

Chicken breasts sliced in half on a cutting board.

Chicken breast coated in panko breadcrumbs.

Place the chicken breasts on a cutting board. Cut them in half, width-wise so that you have four thin chicken cutlets with an even thickness.

Place a piece of plastic wrap over all of the chicken cutlet pieces on the cutting board. Use a meat tenderizer to pound the piece of chicken until they are about ¼ – ½” thick.

Remove the plastic wrap. Then sprinkle both sides of the chicken with salt and freshly-cracked black pepper.

Get out 3 separate shallow bowls (I sometimes use cake pans or pie tins) and pour the flour in one, the beaten eggs in another, and the panko breadcrumbs into the final pan.

Pick up one of the chicken pieces and first dip it in the all-purpose flour, making sure it is evenly coated on both sides.

Next, rub the chicken in the beaten egg mixture, making sure it is evenly coated on both sides.

Finally, dip the floured and egged chicken in the panko breadcrumbs. Press the chicken into the breadcrumbs so that the breadcrumbs stick and the chicken is evenly coated. Make sure there is no surface area without breadcrumbs.

Repeat this process with as many chicken pieces as can fit in your pan at once.

Put a cast iron skillet on the stove and pour about 1 ½ inches of oil into it. Heat the oil until it reaches an internal temperature of 350 degrees Fahrenheit.

Add the chicken to the oil and cook for 2-3 minutes until the katsu is browned on one side. Then flip the katsu over and cook again on the other side until browned. Your chicken is done when it reaches an internal temperature of 350 degrees Fahrenheit.

Repeat with the remaining chicken pieces.

Step Three: Assemble The Dish

Prepare your Japanese short-grain white rice according to the package instructions.

Once the curry, katsu, and rice are all ready, it’s time to plate. Cut your chicken katsu into 6-7 pieces, horizontally.

In a large, shallow bowl, add the Japanese sticky rice to the bottom of the bowl. Spoon the chicken curry over the rice, then top with the cut chicken katsu. Eat and enjoy!

Expert Tips:

Chicken katsu curry recipe served in a bowl with fresh ginger and whole carrots next to it.

Some Japanese restaurants will serve Katsu curry with no vegetables in the sauce. You could keep your curry sauce very simple and allow the cutlet to be the star of the show but the vegetables add great flavor and interest to the dish.
Some Japanese curry may thicken faster than others. This is why I recommend adding one block of curry at a time and allowing it to dissolve completely. You may need to adjust your water to reach the right consistency.
Japanese curry does not usually include coconut milk but if you like that flavor, you could try replacing some of the water with coconut milk.
You can also replace the water in your curry with chicken stock.

FAQs

Chopsticks on the edge of a bowl served with chicken katsu curry recipe.

Can Katsu Chicken Curry Be Saved?

Yes, you can save leftovers from this dish in an airtight container in the refrigerator. When you reheat the dish, your chicken may lose some of its signature crunch. I recommend reheating in an air fryer to bring back some of the crisps. To do this, you’ll need to save the chicken katsu in a separate container from the curry and rice.

This dish is also a great way to reuse leftovers. Did you make curry last night and have leftovers for today? Try pairing it with katsu chicken to put a twist on the dish! Did you prepare katsu chicken for a meal yesterday? This dish is a great way to make sure none of that crispy chicken goes to waste!

Did you enjoy this Chicken Katsu Curry Recipe? If so, make sure to check out these other recipes I picked out just for you:

Japanese Clear Soup Recipes

May 16, 2023 · Leave a Comment

Japanese clear soup is a flavorful broth that pairs perfectly with meat and vegetables and makes an excellent appetizer before meals. There are several different recipes available on the web and understanding the differences between them can help ensure you achieve the best flavor for making your own at home.

A bowl of Japanese clear soup with green onions and mushrooms and a bowl of sliced green onions next to it.

When you order a meal at most hibachi restaurants or your favorite Japanese restaurant, it is usually accompanied by a brown, thin soup, flavored with floating mushrooms and green onions.

While this soup looks simple, it is full of savory, umami flavor that makes it a favorite among many hibachi dinners.

It’s called Japanese Clear Soup, but it may also be called Miyabi, hibachi soup, osumashi, sumashi, or Japanese onion soup.

The simple ingredients that go into the soup contribute their flavor but are then strained out, leaving a broth that is full of flavor and nutrients but won’t fill you up.

If you are planning your own Japanese feast, Japanese clear soup is a great appetizer for just about any meal, like Chicken Katsu Curry Recipe. The simple base of delicious broth makes it easy to add any fresh ingredients you want, depending on what is in season or what would compliment your meal the best.

If you are looking for the best recipe, there are several different versions so let’s take a look at the differences.

How to Make Japanese Clear Soup

The biggest difference between different Japanese clear onion soup recipes is in the broth, but the cooking method is generally the same.

Chefs start by sauteing and searing vegetables like carrots, onions, fresh ginger, and garlic. Water, broth, and sesame oil are then added to the pot and left to simmer.

The pot should simmer for at least an hour but some chefs will leave it for several hours and even overnight to release the most flavor possible.

Once the soup has simmered for plenty of time, the chunks are completely removed, leaving only the clear broth behind.

The clear broth is then topped with fresh ingredients which cook slightly in the hot broth. The toppings may include rice cakes, fish cakes, green onions, mushrooms, or more. In most American hibachi restaurants the soup is kept fairly simple with green onions and sometimes mushrooms.

Japanese Clear Soup Recipes

Below are some of my favorite Japanese Clear Soup Recipes and an explanation of what makes them different from one another.

Unbound Wellness

A small japanese ladle of coconut aminos with chopsticks resting beside it.

This recipe from Unbound Wellness calls for a mixture of beef broth and chicken broth or chicken stock. This produces a deep brown broth that may look familiar.

It also calls for coconut aminos which can be replaced with soy sauce. Most Japanese chefs will use light soy sauce to flavor their clear soup to keep the broth looking translucent.

Cultured Table

Small bowl of light colored chicken broth. — close up of a bowl of chicken

Some chefs swear that true Japanese clear soup should be a light color. To achieve this they use only chicken broth.

Just One Cookbook

Dashi seasoning in a packet with a small bowl showing what the spice looks like in front.

Dashi is a very popular broth used in Japanese cooking. It’s made from dried kelp, dried anchovies or dried mushrooms, or sometimes a combination of all of these (I also use it in my Chicken Katsudon Recipe!).

Some chefs will argue the most authentic miyabi soup cannot be made without good, high-quality dashi. This Japanese clear soup recipe uses dashi stock for its main flavor. It’s a great vegetable broth to use to make this healthy soup even healthier.

Dashi may be a new ingredient for you but it is actually fairly simple to make at home with some dashi powder.

What is the Difference Between Japanese Clear Soup and Miso Soup?

Wooden spoon demonstrating what miso paste looks like. — Miso is a traditional Japanese seasoning produced by soybeans.

When you search for Japanese clear soup or Japanese onion soup, you may get many results for Miso soup. While both are thin Japanese soups with green onions that are served alongside a meal, they are very different.

The main difference between clear soup and miso soup is that miso soup is eaten almost daily by most Japanese people, usually with breakfast. The clear soup is generally reserved for special occasions like Japanese New Year and festivals.

Miso Soup is made with fermented soybeans that are made into a miso paste. The paste mixed into the broth makes for a cloudy soup. It is usually served with tofu, spring onions, and seaweed, but it may also be served with carrots, shiitake mushrooms, or peas.

Miso soup is slightly more filling than Japanese clear soup, especially when more vegetables are added. It is filling enough to be a complete meal, while clear soup is almost always served as a side or appetizer.

Both soups are very low-calorie and contain many health benefits thanks to the meat broth and vegetables used in the cooking process. Many people turn to these simple soups for help with weight loss.

If you have a favorite Japanese Clear Soup Recipe, please feel free to leave it in the comments!

Other meals + what to serve

What To Use Instead of Cheese Cloth

May 15, 2023 · Leave a Comment

Cheesecloth is a lightweight piece of cloth that is a very helpful kitchen tool for straining homemade cheeses and bundling herbs! If you don’t have any cheesecloth on hand, you can still give a new recipe a try with one of these helpful substitutes.

Bowl with cheesecloth tucked into it and overlapping over the sides. — Clay pot with ghee under cheesecloth on a light wooden table. Rustic still life.

Cheesecloth is a very underrated kitchen essential. Most people purchase their first cheesecloth if they ever decide to attempt making homemade cheese (like this oh-so-creamy ricotta), but it’s very useful for other things as well.

The loosely-woven cotton is perfect for straining or sifting any chunks while allowing liquid or powder to pass through.

You can use cheesecloth to help separate cheese curds from the whey, strain homemade nut milk, bone broth, tofu, or even cold brew. You can also use cheesecloth to lightly dust powdered sugar onto your favorite treat.

Cheesecloth is also used to bundle spices and herbs into a bouquet garni. This bundle is added to a soup or broth to keep leaves and stems out of the soup while allowing all the flavor to flow.

Because cheesecloth is made from very low-lint cotton, it can also be a very useful cleaning rag, especially for windows.

Cheesecloth is made of cotton that is loosely woven. You can actually find several different weave grades on the market based on the number of threads in the weave for various uses. If you accidentally purchase a weave that is too loose, cheesecloth is incredibly versatile. You can simply fold it into additional layers to strain to your liking.

While cheesecloth is incredibly useful, it’s not something everyone has or even needs. After all, cheesecloth is essentially just a piece of fabric that is used for straining. There are plenty of alternatives you can use instead.

Things to Consider

Homemade ricotta cheese being strained with cheesecloth.

Cheesecloth has been produced specifically for cooking purposes while many substitutes have not been. If you’re looking for a substitute in your home there are a few things you should keep in mind.

You want to make sure, first of all, that the item you select is clean and non-toxic. This may sound obvious but many of the substitutes I’m about to mention are cloth items you might be tempted to pull straight from your laundry basket.

Before you do that, think long and hard about the detergent or even bleach that has been used on that fabric. It might be worth giving it an extra-good rinse to avoid any chemicals coming into contact with your food.

You also want to make sure whatever substitute you use has not come into contact with any allergens. Even dyes in the fabric may cause problems for some people.

A good cheesecloth substitute is also very lightweight. You want something that can separate any liquid (not absorb it) while also keeping any particles trapped.

One of the biggest complaints about cheesecloth is that it is not very durable. A loose cheesecloth cannot be washed and reused as it may just fall apart.

You may be able to carefully wash a cheesecloth and allow it to air dry, but if you are searching for a substitute it’s a good idea to search for something that is a bit more sustainable.

1. Muslin Fabric

3 rolls of white muslin material with one unraveling to show its thin material.

One of the best substitutes for cheesecloth is muslin cloth. This fabric is known for being thin and soft and getting softer and thinner with each wash. It’s so light and airy it has become a very popular choice for baby swaddling blankets.

What is great about muslin is it is thin and loosely wound so it easily lets liquid get through, but it is still not completely see-through. It can be washed and reused and will become closer and closer to cheesecloth with each wash.

If you are hoping to use muslin, choose one that is organic and unbleached, and steer clear of any bright colors or dyed patterns.

2. Medical Gauze

Medical gauze is very similar to cheesecloth and makes a great cheesecloth alternative. It has a very loose weave to it and is packaged and sterile in most emergency first aid kits.

If you decide to use medical gauze you will probably need to lay it out in layers. It tends to be a bit thinner than cheesecloth with a looser weave, so you will need a few layers to compensate for that thinness.

If you decide to try using medical gauze, keep in mind that it is not durable enough to reuse. You also want to make sure to replace it quickly so you are not stuck in a bind during an emergency!

3. Sieve

There are many different metal sieves or mesh strainers on the market, with varying sizes of holes and straining capabilities. You want to find a very fine wire sieve to ensure that it allows no solids to get through. A sieve with a very loose weave of wires like a colander will not work as well.

A sieve is nice because most are bowl-shaped and have secure construction that makes pouring into it easy. The trouble with a sieve is it may not strain out as much as you need it to for some recipes.

4. Cotton Handkerchief

Not many people carry a cotton hanky around for blowing their nose anymore, but you may have one lying around the house for cleaning or you may be able to find one at your local grocery store.

Thin cotton handkerchiefs, cloth napkins, or fabric scraps can be used as a cheesecloth replacement when you are in a pinch. Try to find one that is plain white and, very preferably, not used.

Thicker fabric with an extra-fine weave will take a long time to drain liquid, so choose one that is thin. Cotton hankies are great because they can be washed and used again and again.

5. Cotton T-shirt, Bed Sheet, or Pillowcase

Plain white cotton tshirt. — Cotton white Shirt

We probably all have a thin, worn-out t-shirt in the back of the closet that doesn’t get worn anymore. The more worn and washed it was in the past, the better cheesecloth it will make. You can also use a worn-out pillowcase or bed sheet. Any cotton cloth or even scrap of fabric will work.

Remember to wash any of these options carefully before using them for your food. Oils and bacteria from your body may tend to linger on sheets and old t-shirts, so an extra wash is always a good idea.

You can stretch the fabric over the top of a bowl and pour whatever needs to be strained over the top. You may need to squeeze the fabric to help release the liquid.

Be aware that any food you are straining may leave stains behind. so once you use this fabric for this purpose you probably won’t be able to wear or use it for anything else anymore.

When you are using it for your cooking, rinse it very well and throw it in the washing machine for a deeper clean. Save it for the next time!

6. Kitchen Towels

When working in the kitchen you’re sure to find a kitchen towel nearby. Not all towels will make a good substitute for cheesecloth. You don’t want anything too tightly woven or fluffy. These are designed to soak up liquid! Conversely, the goal of cheesecloth is usually to separate liquids and solids.

Tea towels, linen dish towels, or flour sack towels will make a good alternative to a cheesecloth. As always, look for one that is a neutral color to avoid any dyes being transferred to your dish.

7. Panty Hose or Socks

Again for this substitute, make sure you find a sock or pantyhose that is CLEAN and hopefully unused! Once you’ve established that, you can realize the pouch for the toes is perfect for straining small amounts and creating little pouches for herbs.

Socks and pantyhose both have a nice stretch to them and you may be able to stretch them over a bowl or just a large cup.

You can also make a great bouquet garni with a sock. Secure the top and throw it right into the pot of your soup or stew.

If you are considering using a sock, you should choose one that is cotton and thin. Wool socks will not work well for cooking purposes.

Socks and pantyhose can both be cleaned and reused.

8. Thick Paper Towels

Paper towels are easy to find and great for soaking up liquids. They are a great choice for soaking up moisture.

There are some downsides to paper towels, of course. They are very tightly woven which may make straining liquid a very slow process. They are also not incredibly durable so there’s a chance they could fall apart during the process.

If you plan to use paper towels, pour onto them very carefully and try to let gravity do the straining for you. Do not squeeze the paper towels to release liquid as it may cause them to tear.

9. Thin Mesh Bags

You may have seen small mesh bags used for cleaning delicates in the washing machine, but they can be used for so much more. They are a perfect substitute for cheesecloth when your goal is to make little bundles of herbs.

If you use a fine mesh bag, you do need to ensure that they are made from a mesh that is not plastic-based as these may melt if added to a hot pot. Look for a heat-safe material like cotton.

10. Coffee Filters

Coffee filters are made for straining the liquid from coffee beans, so they make an excellent substitute for cheesecloth.

Just like paper towels, coffee filters are not reusable and may wear out or cause spills if you are not careful.

You need to be patient with the straining process as it may take some time to separate the liquid from the fine particles. It’s a good idea to secure the coffee filter over a container and ladle whatever you are straining onto it.

If your coffee machine doesn’t use disposable coffee filters, you can easily pick them up at the grocery store for this purpose or you may be able to use the reusable coffee filter that is inside your machine. Just clean it carefully before putting it back in place.

11. Nut Milk Bag

Nut milk bags are handy for extracting milky liquid from nuts, but they are also a flawless substitute for cheesecloth. They are made from a very similar material and close tightly with a drawstring.

Nut milk bags would be a convenient tool for yogurt, cheese, and custards.

12. Tea Infuser

If you are a tea drinker you may already have this tool at home. Tea infusers are great for keeping loose tea leaves from entering your cup and would work the same way to keep herbs out of your soup or stew.

The trouble with using a tea infuser as a substitute for cheesecloth is it is very small and can really only be used for this one purpose. A tea infuser would obviously not work for making cheeses.

13. Cloth Diapers

Many cloth diapers these days are made with breathable muslin fabric which, as explained earlier, is the best substitute for cheesecloth.

If you choose a cloth diaper, look for a flat cloth diaper insert to buy. You don’t want the exterior part of the diaper as those are usually made to prevent leaks.

Depending on your needs, you can choose one or a few of these options to try out in a pinch! If you try any of these substitutions, leave me a comment letting me know how it worked for you!

More FAQ’s About Cooking

Yakisoba Sauce Recipe

May 11, 2023 · Leave a Comment

Yakisoba is a delicious stir-fried noodle dish, but the best yakisoba depends on truly excellent Yakisoba Sauce. Give this super simple recipe a try to take your homemade yakisoba to the next level!

Spoon lifting dark brown thick yakisoba sauce out of a small mason jar.

When most American think about Japanese noodles, they may picture in their mind a bowl of ramen. But if you are a fan of Japanese noodles, you should really also be a fan of yakisoba.

Yakisoba is different from ramen because it is not a soup dish. Yakisoba is a dish made with stir-fried noodles covered in a thick, savory sauce and paired with cabbage, onions, carrots, and thinly sliced meat.

Of course, good yakisoba depends on good yakisoba sauce. It’s the sauce that coats every bite and brings a rush of flavor.

This sauce is easier to put together than you might think. Just mix up a few simple ingredients and you’re ready to make a main dish your whole family will love!

Recipe Origins

China introduced Japan to the first noodles during the 4th century. Chinese chefs had been making soba noodles from buckwheat for centuries by then, but it took some time for the Japanese people to adopt them into their everyday cooking.

By the 20th century trade with China was booming and Japanese cuisine was evolving with it. The Japanese adopted the Chinese stir-fried noodles, and chow mein, but put their own twist on the dish, creating yakisoba.

The popularity of yakisoba really took off after World War II. The dish allowed people to use inexpensive ingredients like cabbage and small pieces of meat and create a dish that is full of flavor.

What really makes the dish so fantastic is, of course, the delicious sauce. Japanese Worcestershire sauce is one of the main ingredients along with soy sauce, oyster sauce, and a little bit of sugar.

Today different regions of Japan may use slightly different sauces or vegetables, but the combination of noodles, protein, and vegetables cooked quickly together makes this dish a crowd favorite at street festivals, Asian markets, and restaurants.

Why Make This Recipe

First Step to Yakisoba: If you’re craving some Beef Yakisoba from home, you need a good sauce to cook it all in. This is just the first step towards a delicious lunch or dinner.
Easy Flavor: This yakisoba sauce recipe adds incredible flavor to yakisoba, fried rice, gyoza, or any stir-fry dish.
Taste of Japan: Yakisoba is a very popular dish in Japan, especially when sold by street vendors. If you want to experience a little bit of Japan, this simple sauce can get you there!

What Do I Need To Make This Recipe

Ingredients

Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.

Worcestershire Sauce
Oyster Sauce
Ketchup
Soy Sauce
Granulated Sugar
Molasses: This ingredient is not common in many online versions of Yakisoba Sauce, but it was listed as an ingredient in a popular Yakisoba Sauce bottle, so I added it to this recipe. I think it adds a delicious and unique flavor!

How to Make This Recipe

Step One: Combine your ingredients

Whisk in a bowl of ingredients measured out to prepare yakisoba sauce.

Put all of the ingredients in a small bowl and whisk to combine. Add more granulated sugar to taste depending on if you want a sweeter yakisoba.

Use in your favorite yakisoba recipe! Enjoy!

Expert Tips

Feel free to adjust the amount of sugar to your preference. You could also use brown sugar instead of sugar and molasses.
Store any leftover sauce in an airtight container in the refrigerator for up to a month.
Japanese Worcestershire sauce may be sweeter than Western Worcestershire. For the most authentic flavor, choose the Japanese brand Bulldog Worcestershire. You can find it online or at Asian grocery stores.

FAQs

Spoonful of yakisoba sauce over a mason jar.

What Can I Use As a Substitute for Oyster Sauce?

If you don’t have any oyster sauce on hand, it’s usually not too difficult to find at the grocery store in the Asian section. It’s a great sauce to have on hand if you plan to make any Japanese or Chinese dishes.

Still, if you don’t want to spend the money on a bottle of oyster sauce there are a few sauces you can use as a substitute. For this recipe, I would suggest using hoisin sauce or leaving the oyster sauce out completely.

You could also try a bit of fish sauce, teriyaki sauce, or vegan mushroom sauce. Taste as you go with any of these substitutions to ensure the flavor is not too strong.

Is Yakisoba Sauce Sweet?

This homemade sauce is both sweet and savory. It is tangy but not too salty. You can adjust it to your liking.

How Can I Use Yakisoba Sauce?

Use this homemade yakisoba sauce for yakisoba or save some to use as a marinade for meat. You can also add it to fried rice or use it as a stir-fry sauce.

How is Yakisoba Sauce Different From Other Japanese Sauces?

Many Japanese sauces have similar ingredients but in different ratios. Feel free to adjust to your liking and re-use the ingredients for your other favorite Japanese recipes too.

What Noodles Should I Use For Yakisoba?

You can find yakisoba noodles in your local Asian grocery store and this is usually the best choice. If you cannot find yakisoba noodles, simple ramen noodles will work as well.

Mix your noodles up in a large skillet with thinly sliced meat, cabbage, carrots, shiitake mushrooms, green onion, and bean sprouts and you’ve got a delicious meal!

What Kind of Meat Is Used for Yakisoba?

Yakisoba may be made with pork belly, beef, or chicken breast. Different regions may have their own varieties.

Did you enjoy this recipe for Yakisoba Sauce? If so, make sure to check out these other recipes I picked out just for you:

Yakisoba Sauce Recipe

Yakisoba is a delicious stir-fried noodle dish, but the best yakisoba depends on truly excellent Yakisoba Sauce. Give this super simple recipe a try to take your homemade yakisoba to the next level!

No ratings yet

Print Pin Rate

Course: condiment, Sauces

Cuisine: Japanese

Prep Time: 5

Cook Time: 0

Servings: cup

Calories: 359kcal

Author: The Foreign Fork

Ingredients

Instructions

Put all of the ingredients in a bowl and whisk to combine. Add more granulated sugar to taste depending on if you want a sweeter yakisoba.
Use in your favorite yakisoba recipe! Enjoy!

Notes

Worcestershire Sauce
Oyster Sauce
Ketchup
Soy Sauce
Granulated Sugar
Molasses: This ingredient is not common in many online versions of Yakisoba Sauce, but it was listed as an ingredient on a popular Yakisoba Sauce bottle, so I added it to this recipe. I think it adds a delicious and unique flavor!
Feel free to adjust the amount of sugar to your preference. You could also use brown sugar instead of sugar and molasses.
Store any leftover sauce in an airtight container in the refrigerator for up to a month.
Japanese Worcestershire sauce may be sweeter than Western Worcestershire. For the most authentic flavor, choose the Japanese brand Bulldog Worcestershire. You can find it online or at Asian grocery stores.

Nutrition

Tried this Recipe? Pin it for Later!Mention @TheForeignFork or tag #TheForeignFork!

What To Serve with German Sausage

May 9, 2023 · Leave a Comment

Germany is arguably the sausage capital of the world! If you have found the perfect sausage recipe for dinner tonight but are looking for some sides to go with it, here are some of my favorites!

Wooden cutting board topped with several variety of German sausages. — Grilled sausages

It’s no secret that Germany is known for its sausage. From bratwurst to frankfurters, you’re sure to find some sort of sausage available for sale on the streets of Germany, often served with classic sides like authentic German potato salad and cold beer. It’s the perfect combination. One of the best ways to experience Germany may be through a German bratwurst.

Place a warm savory bratwurst in a crusty roll and top it with mustard and you’ve got a delicious, simple meal that is easy to enjoy on the go and a classic German food.

If you are going through an effort to prepare authentic German sausages at home, you may want to add more to your meal than bread and condiments. That’s where these side dishes come in.

What’s great about German sausages is there are literally hundreds of varieties. With so much variety you can easily find one to go with just about any side you are craving. Here I’m sharing ___ of my favorite side dishes to accompany a hot German sausage so you can find the perfect side dish to add to your dinner table!

Recipe Origins

Germany is, of course, the birthplace of German sausage. There are actually more than 1,500 varieties of sausage in Germany including bratwurst, beer sausage (bierwurst), blood sausage (blutwurst), red sausage (rote wurst), and even tea sausage (teewurst).

The German word “brat” actually means “chopped” while “braten” means “fry”. Thus “bratwurst” translates roughly to “fry sausage”. It is typically poached and then pan fried or grilled.

It’s believed that sausage was first created by poor Germans who would save every scrap of meat and every piece of the animal to be made into bratwurst. They could be made any size and saved well, which made them perfect to get through long winters and tough times.

As they became more popular, chefs began to make them for royalty, using only the finest cuts of meat. During royal celebrations, people in the streets would gather to make and share their own version of the beloved German dish.

Over time sausage has become a German staple and the pride of German cuisine. There are even shops in Germany, called Wurstladen, that specialize in making many different varieties of sausage, each with its own delicious flavor.

FAQs

What Makes German Sausage Different?

There are so many different kinds of German sausage, but what gives them all a uniquely German flavor are the spices used. Of course, there may be different spices used depending on the type of German sausage, but German sausages are usually made with a mixture of pork and veal seasoned with black pepper, marjoram, nutmeg, coriander, mustard seeds, thyme, and caraway.

While they may look similar in the grocery store, German sausages are different greatly from Italian sausages. Italian sausages are usually flavored with fennel, anise, and rosemary. Italian sausage is traditionally much sweeter than German sausages, which tend to be more savory.

What Spices are in German Sausage?

Traditional German sausages are seasoned with salt, marjoram, thyme, mustard seeds, caraway seeds, coriander, and nutmeg.

What is the Difference Between German Sausage and Bratwurst?

Bratwurst is a general term for German sausages. Often it is shortened to brat or brats. “Wurst” is the German word for “sausage” while “brat” means “ground or fried meat”. While there are more than 1,500 varieties of sausage in Germany, outside of Germany they are usually all referred to as Bratwurst.

Do You Eat The Skin on German Sausage?

Yes, casings used to make German sausages are edible and can be eaten. These casings help to hold the shape of the sausage and also trap in all the juice and flavor during cooking.

What is the Most Popular German Sausage?

Bratwursts are the most popular German sausage, but you may also find beer sausage, weisswurst, blutwurst, leberwurst and frankfurter wurstchen for sale.

How Do You Cook German Sausage?

There are many different methods for cooking German sausages. The most popular option is to pan-fry them or grill them. You could also bake them in the oven, deep fry them or cook them in an air fryer or pressure cooker.

While you can’t really go wrong with any of these methods, many chefs recommend boiling your sausages for a few minutes and then finishing them with pan frying or grilling. This method infuses the sausage with a little extra moisture to ensure they are moist and juicy on the inside and crispy on the outside.

How are German Sausages Served?

German sausages that are sold by street vendors are usually sold on crusty bread, with mustard and possibly pickles. If enjoying them at home, they are usually served with German potato salad and mustard.

Do You Have To Cook German Sausage?

Yes. German sausages are typically made with raw meat and should be cooked before being eaten. You may find sausages for sale that have been smoked or pre-cooked, but in general, you should plan to cook your sausage.

How Do You Know When German Sausage is Done Cooking?

If you are grilling a bratwurst you should expect it to take much longer than American hot dogs. Grilling a bratwurst usually takes about 20 minutes. You’ll know it is done when it is mostly firm and crispy on the outside.

If you are still unsure if your brat is done, you can poke a small hole into the center with a metal rod, remove the metal rod and see if it feels hot to the touch to determine if your sausage is cooked through.

Be careful not to slice the brat open too soon as this will release the juice and could result in a dry sausage.

Should You Poke Holes in Bratwursts Before Cooking?

You do not need to (and should not) poke a hole in the casing of a sausage before cooking. That casing helps to seal in the fat and amazing flavor of the sausage, resulting in a sausage that is juicy and delicious.

Do You Need Oil or Butter to Cook German Sausage?

If you are pan frying your sausages they will eventually release their own grease as they cook, but you may need a tablespoon of oil in the pan to begin with to get the cooking process started. A little bit of bacon grease also makes for very flavorful sausages.

Favorite Recipes

The most popular kind of German sausage is bratwurst and this recipe from The Daring Gourmet makes it easy to have homemade bratwurst at home.
If you don’t have the equipment to make German sausages in casings, this easy recipe from Quick German Recipes makes sausage-making much simpler by creating patties instead of links like a typical bratwurst sausage.
Beer sausages are a popular choice for Oktoberfest and this recipe from Culinary Ginger helps bring the celebration into your home.

Expert Tips

Sausage in general is not considered a “healthy” food but when you make your own at home you get to control what goes into it.
Sausage making requires some special equipment so be sure and do your research before giving it a try.

What to Serve With German Sausage

There are so many ways to enjoy German sausage! Here are some of my favorites

Toppings: Grainy mustard, relish, balsamic vinegar, sour cream, roasted yellow onions, sauteed peppers

Traditional German Sides: sauerkraut, potato salad, potato pancakes, spaetzle, pretzels, sour red cabbage

Other Sides: Mashed potatoes, green beans, baked beans, corn on the cob, roasted potatoes, brussels sprouts, french fries, sweet potatoes, sweet potato fries, homemade applesauce, pasta salad, creamy cucumber salad, potato chips

Drinks: Beer, apple juice

Recipes To Serve with German Sausage

German Potato Salad

Potatoes are mixed with cut up onions, bacon, and herbs and then covered in a vinegar-based dressing. Serve this alongside sausage for a great German meal!

Potato Pancakes are common in Poland, Russia, and Belarus. They are made my grating potatoes with onion, an egg, and some seasonings and then frying in oil. Best enjoyed with sour cream or apple sauce, Potato Pancakes are great for any meal.

Mashed Potatoes are a known classic, but making Mashed Potatoes in the Instant Pot is a new way to make this favorite side dish! The potatoes will be ready for mashing in just about 6 minutes, making this old favorite so much easier to make and enjoy!

No holiday meal is complete without the perfect, creamy, mashed potatoes. This easy recipe is seasoned with garlic, green onions and loads of butter. The result is a melt-in-your-mouth delicious side dish!

This Instant Pot Corn on the Cob is an easy way to cook a classic summer favorite. The corn on the cob will be cooked beautifully and completely in under 10 minutes. Serve it up with butter and salt and you’re in for a summer treat from heaven! Enjoy!

Make this as a Thanksgiving side or just for dinner any night. These Honey Dijon flavored Brussels Sprouts are bursting with flavor and begging to be eaten!

Belgian Frites are soft on the inside, impossibly crispy on the outside, and so crunchy you can hear each bite from across the room. There’s a secret to making fries this delicious!

This post will teach you How to Make Sweet Potatoes in the Instant Pot, one of the very best side dishes! These Sweet Potatoes are smooth and soft and the perfect hands-off recipe.

This recipe for sweet potato fritters can be serve with Lemon Tahini Sauce or with a Cinnamon Honey Dip. Either way, making this recipe is a great way to experience the culture and flavor of Chad!

This Instant Pot Easy Pasta Salad Recipe is delightful! It has so much built-in flavor from the rotini being cooked in Italian Dressing. The pasta salad is then stocked full of salami, feta cheese, tomatoes, and bell peppers. Did someone say picnic?!

Gurkensalat topped with fresh dill and gold salad tongs.

Creamy German Cucumber Salad (aka Gurkensalat)! This refreshing and simple side dish recipe is a family favorite. It features thinly sliced cucumbers in the most delicious sour cream dressing. SO GOOD!

Spoon tucked into a mason jar of red cabbage sauerkraut.

If you love the tangy flavor from fermented foods you are going to love this homemade red cabbage sauerkraut.

These garlicky roasted potatoes are crispy on the outside and soft on the inside. They’re easy to make and delicious. These potatoes pair well with a wide variety of main courses and make a great side dish for the holidays.

German celery root salad is a perfect balance of earthy and nutty celery roots, tossed in a simple tangy dressing. It’s a light and healthy side dish to complement any meal.

German fried cabbage cooked with bacon in a cast iron pan and a wooden spoon resting in it.

Sweet, sour and salty, this German fried cabbage recipe is made even better with bacon! Simple to make, it’s a great side for Oktoberfest or any weeknight dinner.

Packed with fresh dill and made with a flavorful, tangy vinegar make this German Dill Potato Salad a bright, fresh summer potato salad that’s vegan, gluten-free, and perfect for all outdoor gatherings!

Making your own Homemade Potato Chips from scratch is easier than you think and so rewarding. It may take a little bit of time, but once you know how to make your own potato chips, you’ll know it’s worth the extra work!

Hot German potato salad in a serving bowl.

This Bavarian-style Hot German Potato Salad is a scrumptious blend of sweet, tangy, bacony goodness. Tried-and-true heirloom recipe; serve warm or cold.

Rye sourdough Spaetzle on a plate with greens and cooked red onions garnished over it.

This amazing Sourdough Spaetzle with caramelized cipollini, sauteed mushrooms, and tabasco shallots is a delicious, uptown side dish for any German feast.

Easy sauerkraut salad in a bowl and a serving spoon resting in it.

This Sauerkraut Salad is quick and easy to make! Served cold, this salad is your classic sauerkraut with the addition of carrots, onions, diced apple, and just a little bit of oil and some common spices – plus caraway seeds!

Homemade German Spaetzle is part noodles, part dumplings, and they go with practically anything! Saute them in butter, add cheese, or cover them in the sauce! This is one of my favorite traditional German recipes!

Homemade big German pretzels stacked together with coarse sea salt on top.

In only two hours you can make these authentic German Pretzels. Enjoy them with Obatzda (German cheese dip) and a cold beer.

Bavarian potato salad served in a bowl with fennel and red onions.

This traditional Bavarian Potato Salad is a delicious side with warm potatoes, crisp bacon, and a rich, bright bacon dressing with sautéed onions, fresh herbs, and vinegar. Serve it with traditional German mains for dinner or at your next gathering!

Wooden serving spoon holding up caramelized onions and mushrooms.

This Caramelized Onions and Mushrooms recipe is an easy way to add deeply savory, sweet, rich flavor to everything from burgers to soups to breakfast dishes. The key is patience and a bit of olive oil for a delicious, soft, craveable result.

Small oval container of speckbohnen served with chopped bacon on top.

You’d be surprised how much a couple of simple additions brighten up plain beans, but that’s exactly the case with these speckbohnen, German green beans. They make a tasty side for Oktoberfest or any meal.

Bratkartoffeln, or baked potatoes with bacon and onion, is a German potato dish. This easy one-pot recipe is amazing as a lunch or a simple dinner.

German cauliflower salad served on a plate.

With all the sweet, tang, and bacon goodness that’s in its traditional counterpart, this German Cauliflower Salad is crunchy, delicious, and packed with flavor!

Plate of apple fennel salad with a fork resting on the side.

A delicious and refreshing recipe, this apple fennel salad is the perfect mix of light and crispy with sweet and peppery for the ultimate side salad.

Roasted carrots and asparagus on an oval platter.

This Roasted Carrots and Asparagus recipe is an easy side dish to take you from winter to spring. This easy healthy side dish is made with caramelized carrots and fresh crisp asparagus drizzled with a tangy lemon dressing.

Yakisoba vs Ramen

May 8, 2023 · Leave a Comment

Japanese noodles have become world famous for their amazing flavor and texture, but if you are making your own Japanese cuisine at home, you may be confused about the difference between them. This article will help explain the difference between the two most popular noodles, ramen and yakisoba, so you can feel confident using either one in your next recipe.

Yakisoba noodles served in a bowl with vegetables on a slate board. — Stir fry noodles with vegetables and beef in black bowl.

Japanese cuisine is full of delicious, chewy noodles. From udon to ramen and yakisoba, there are honestly so many choices!

If you’re attempting to make your favorite Japanese dishes at home, you may be wondering what is the difference between the options.

While the different types of Asian noodles may look similar on the outside, their composition makes them a good fit for different types of dishes. So let’s take a deep dive and learn a little more about the different types of Japanese noodles–specifically yakisoba noodles and ramen noodles.

Ramen

Ramen is the most famous type of Japanese noodle, served in a warm noodle soup. You can find specialty ramen shops around the world selling large bowls of savory ramen, swimming in an umami broth, and topped with an assortment of different meat or vegetables.

The variety of flavors you can find in this popular Japanese dish is endless. You may find ramen served in pork broth, chicken broth, beef broth, or even miso soup. Typically ramen is served with a boiled egg, a slice of pork belly, sliced green onions, and possibly other veggies.

At its core, ramen noodles are made with wheat flour, baking soda, and kansui, a salty water that gives it the perfect chewy texture. They are not quite as thick as udon noodles, but they still do a great job of soaking up whatever broth they are cooked in and offering an excellent texture for the eater.

Ramen is served with an extra wide and extra deep spoon that makes it easy to scoop up plenty of ramen broth with the noodles.

Yakisoba

Yakisoba is more of a stir fry dish, often compared to Chinese noodles and chow mein or lo mein. The wheat-based noodles are very similar to ramen noodles but rather than swimming in broth, they are sauteed with sauce, vegetables and meat.

Yakisoba is typically made with cabbage, onions and carrots but may also contain snow peas or bean sprouts and be topped with shredded seaweed and a variety of condiments.

Yakisoba is a popular dish sold at food stalls during street festivals. It has no broth which makes it easier to transport than ramen, but each bite is coated in a delicious, savory sauce. Be sure to try making Yakisoba Sauce at home!

Cooking Process

Most people are familiar with the low-cost ramen instant noodles you can purchase at grocery stores. Ramen in Japan is very different from this, but the cooking process is the same.

The noodles, which are often fresh noodles rather than instant ramen noodles, are boiled in a flavored broth until tender and served in a large bowl, swimming in that delicious soup.

Yakisoba noodles are steamed, coated in oil, and fried along with meat, vegetables, and yakisoba sauce, which makes them slightly drier and chewier than ramen. Yakisoba sauce is made with soy sauce, oyster sauce, and Japanese Worcestershire sauce.

You can find yakisoba noodles pre-cooked and refrigerated in the US in Asian grocery stores.

Flavor

While yakisoba and ramen are very similar noodles, the dishes they are used in are not easily confused. The flavor of each is definitely unique.

Yakisoba is made with a thicker, soy-sauce-based sauce. The special sauce coats the noodles and the veggies as they cook together.

Yakisoba is also often topped with a variety of condiments like mayonnaise, a green seaweed powder called Aonori or sliced nori seaweed.

Ramen is cooked in a broth which lends a milder flavor to the noodles. In this dish, the toppings and veggies add something new to each bite.

There are so many flavors of ramen available but the most popular are miso ramen, tonkotsu ramen (pork), shoyu ramen (soy sauce-based), and shio ramen (salt-based).

Ramen from ramen restaurants is usually topped with a boiled egg, some sort of pork or fish cake, and vegetables like bamboo shoots, peas, shiitake mushrooms, bean sprouts and green onions.

Appearance

Ramen noodles tend to be slightly thicker than yakisoba noodles, with a curly, springy texture to them, usually from being dried and packaged. They are white in color.

Yakisoba noodles are slightly thinner with a yellow or orange color. They are typically straight.

Other Types of Noodles

Udon noodles in broth in a bowl and garnished with green onions on top. — Udon, Japanese Noodle.

Two other types of Japanese noodles are worth mentioning. Udon and soba noodles are often confused with ramen and yakisoba.

Udon noodles are by far the thickest noodle on the market. They are made with wheat flour and water and may also be the most filling option because of their chewy thickness.

Soba noodles are also thick and chewy but made with buckwheat flour. These buckwheat noodles are typically slightly brown in color.

Soba noodles are considered a healthier option because they are gluten free and there are many health benefits to buckwheat. It may be a good option for anyone interested in losing weight and building muscle.

Both soba or udon noodles may be served in a hot broth like ramen but more often this type of noodle is served cold with a cup of hot broth to dip the noodles into. Udon noodles are often paired with some sort of tempura meat.

If you’re fascinated with the flavorful soups from Japan, be sure to try one of these Japanese Clear Soup recipes in your meals, there are a few to give a try!

FAQs

Can You Use Yakisoba Noodles for Ramen?

Yes, you can use yakisoba noodles for ramen and vice versa. You may need to adjust your cooking time slightly because the noodles are meant to be cooked differently.

Yakisoba noodles are meant to be steamed so they only need to cook for a few minutes. They may also absorb more liquid than ramen noodles, so it’s important to keep an eye on them so they do not become too soft.

Which is Cheaper, Ramen or Yakisoba?

Ramen noodles are probably world famous for being an inexpensive meal. They are the cheaper noodle to purchase, which is why some people will choose to make yakisoba with ramen noodles.

Is Ramen Healthy?

Ramen is not considered a healthy meal. While it may have some vegetables among the noodles, the noodles are full of white flour and the broth is full of sodium and salt. Shoyu ramen may be the healthiest flavor of ramen because the broth is typically low in fat and calories.

Is Yakisoba Made With Soba Noodles?

Yakisoba may be made with soba noodles or wheat noodles. If you have a gluten intolerance, it may be a good idea to ask.

More FAQ’s About Cooking

Chicken Katsudon Recipe

May 4, 2023 · Leave a Comment

Chicken Katsudon is a new way to enjoy chicken katsu with a thick eggy sauce that adds incredible flavor to the chicken and rice. It’s a flavorful dish that’s perfect for lunch or dinner!

Chicken Katsudon served over a bed of white rice and sliced green onions garnished on the top.

Chicken katsudon is a Japanese comfort food dish that combines crispy, golden brown katsu chicken with a mouthwatering egg and sliced onion sauce, all served in a large bowl of white rice.

It’s a simple dish that is packed with protein from the eggs and chicken but also bursting with umami flavors from the onions and kashi sauce. It will leave you full and satisfied

When you look at the recipe you may be confused. It calls for deep frying a crispy piece of chicken, chicken katsu, but then you pour the entire piece of chicken into the sauce to cook.

Don’t worry! This recipe cooks very gently which allows the breading to stay put on the chicken, soak up plenty of flavor from the sauce, and give a little fried flavor back to the dish as well.

Chicken katsudon is a dish that looks complex but actually comes together so easily and makes the perfect lunch or weeknight meal. It also is a great dish to use up leftovers with and combine two popular Asian recipes by making Chicken Katsu Curry Recipe.

Recipe Origin

There are so many versions of where and when katsudon was invented. Katsu chicken and katsu pork were invented during the Meiji era when Japanese chefs were encouraged to add more Western influence to their dishes.

Since then, this delicious fried cutlet of meat has been used in several different dishes. It is often enjoyed on its own with some katsu sauce, placed on top of a Japanese Curry Recipe for katsu curry, and used in this Chicken Katsudon Recipe.

The story told most often about katsudon is that it originated from a shop near Waseda University.

Some say it was a shop owner who was trying not to let leftover tonkatsu go to waste who first made katsudon with some help from a student at the university.

At the time tonkatsu was a Western delicacy and when some guests did not show up to a fancy banquet where it was set to be served, the chef hated to see the food go to waste. A regular at the shop, the student, suggested making it into an egg rice bowl and katsudon was born.

It was sold to students at the university for lunch for years and eventually spread all over.

The name, katsudon, is a combination of the Japanese words, katsu and “don” from the Japanese word donburi, which is given to any rice bowl meal. Traditional katsudon is made with fried pork cutlets but fried chicken is a popular choice as well.

Why Make This Recipe

Use Leftover Katsu Chicken: If you made a big batch of chicken katsu, don’t let any of that crispy goodness go to waste! Use it for this recipe and enjoy all the flavor it brings to the dish. If you haven’t made chicken katsu yet, give this chicken katsu recipe a try!
15-Minute Meal: Once you have all of the ingredients, this dish comes together in under 20 minutes! It’s perfect for a busy evening.
Taste of Japan: This delicious dish is so simple to make but has all the flavor of traditional Japanese cuisine. If you can’t make the trip to Japan, this dish will certainly take your taste buds there!

Ingredients

Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.

Dashi Stock: Dashi Stock is a vegetarian stock made by adding water to dried shiitake mushrooms. You could substitute chicken stock or beef stock but dashi stock will give the most authentic flavor. You can use Instant Dashi as an easy ingredient.
Mirin: Mirin is a type of rice vinegar. If you can’t find mirin, you could also use cooking sake.
Sugar: You can use white or brown sugar for this recipe
Yellow Onion: You could also use white onions
Chicken Katsu: Already cooked. For this recipe, you want your Katsu already sliced (not too thin, not too thick)
Rice: Japanese Short Grain White Rice
Mitsuba or Green Onions: Mitsuba is a Japanese wild parsley that adds great flavor to this dish but it is completely optional! My local Asian market did not have it, so I substituted green onions for color!

Tools:

Small Pan or Donburi Pan

How to Make This Recipe

Step One: Create The Sauce

Saucepan with onions cooked to translucent in a brown sauce.

Add the Kashi ingredients into a small pot. Turn it into a boil and let it simmer, covered, for 3-5 minutes.

Add the sliced onions, cover, and cook until the onion turns translucent.

Step Two: Add the Chicken and the Egg

Chicken katsu and a beaten egg added to the onion mixture in the saucepan.

Once the onions are translucent, add the sliced katsu into the pan. Pour the beaten egg mixture around the edges of the katsu.

Cover and cook for about 2 minutes until the eggs just start to set.

Step Three: Assemble Your Bowl

White rice in a bowl with Chicken katsudon served on top of it.

Pour over your rice and top with Mitsuba or green onions if desired. Enjoy!

Researched using Adam Liaw, Champ’s Japanese Kitchen, iankewks, and farahjeats

How to Cook Dashi

To cook the dashi, put 1 tsp of dashi powder in 2 cups of water. Bring the water to a boil, then add the dashi powder.

Stir until the powder dissolves, then measure out the necessary amount of dashi stock.

Expert Tips

Chopsticks on the side of a bowl of Chicken Katsudon with a bed of white rice.

Be careful not to overcook the dish. You want the eggs to be soft and tender, not at all hard.
This dish is very similar to the Japanese dish oyakodon. The difference is it uses katsu chicken, rather than boneless chicken breast, which adds a bit more flavor to the overall dish.
Some chefs top katsudon with peas. Give it a try!
This popular Japanese dish is traditionally made with a pork cutlet but katsu chicken is just as delicious. I’ve also seen it made with chicken tenders to make it even easier.
When I made this recipe, I did not think that one egg was enough for my preference, though this is the traditional amount used. I actually ended up adding a second egg, which suited my preferences better.

FAQs

What is the Difference Between Katsu and Katsudon?

Katsu refers to any piece of fried meat, covered in panko breadcrumbs. It is usually served with a katsu sauce. Katsudon is a chicken cutlet rice bowl and has the addition of the eggy sauce.

Is Katsudon Healthy?

Katsudon is delicious and has plenty of protein but it wouldn’t be considered healthy. The fried meat adds a lot of extra carbs and fat to the dish and the katsudon sauce is also full of soy sauce.

Japanese Christmas Foods

May 1, 2023 · Leave a Comment

Christmas time in Japan is a unique experience. While families may not take time off work to be together, they still find a way to celebrate the occasion and enjoy food that makes the day feel special.

Foods often served in Japan at Christmas such as KFC bucket of chicken, salad, cake. — Foods typical to Japanese Christmas celebrations.

While Americans spend Christmas Day filling their tables with turkey, ham, and homemade side dishes and bringing extended family together, the Christmas season is very different in Japan.

Japan is a mostly non-religious country so rather than focusing on Christian or religious traditions, Christmas celebrations in Japan center on Western culture. It’s a festive season for couples to celebrate love and spread cheer.

In fact, December 25th is not a national holiday in Japan and when the Japanese people celebrate Christmas, it is usually done on the evening of December 24th once Japanese children are out of school and parents are off work.

These simple Christmas traditions and celebrations usually end around 9 or 10 p.m., so everyone can get some rest to go back to work the next day. Large family gatherings are usually reserved for the Japanese New Year when Japanese families gather to welcome them in the new year. Japanese New Year is a much bigger public holiday.

While there are still festive Christmas lights, Christmas decorations, and gift-giving during the holiday season, Christmas Eve is a romantic holiday for couples to go out on a romantic date, similar to what you would experience for Valentine’s Day in the US, or for groups of friends to get together for small Christmas parties. It may be difficult to get a dinner reservation on Christmas Eve, but most businesses treat the holiday as a normal business day.

Some families may cook a meal at home for Christmas and give their children gifts from Santa, but traditional Japanese Christmas food is mostly fast food or party food.

Here are some of the most popular dishes served for the Christmas holiday in Japan:

KFC

Turkey is hard to come by in Japan, so most families opt for roast chicken or fried chicken as an alternative.

In the 1970s the fast-food chain Kentucky Fried Chicken took advantage of this fact and designed a creative marketing campaign around having a “Kentucky Fried Christmas.” KFC Japan convinced people that fried chicken and Colonel Sanders are an American tradition and it quickly caught fire.

Since 1974, a bucket of KFC chicken has been a staple of a Japanese Christmas food celebration. It may also be an easy go-to dinner for parents to pick up for their kids before they head out for a date night. Today, meals from KFC around Christmas time often feature Western side dishes like cornbread, potato salad, Christmas dessert, and even champagne.

The meal deal has become so popular that families often have to order their meals weeks ahead of time and schedule their pick-up. The week of Christmas Eve is often the most profitable week of the year for KFC chains in Japan. Some local grocery stores or convenience stores even offer a generic version of fried chicken and sides to help meet the demand.

Pizza

KFC is not the only fast food company that is popular for Christmas dinners in Japan. Pizza Hut and Domino are also big hits for the holiday and have designed creative marketing campaigns to ensure they stay at the top of mind during the holiday season.

Pizza is naturally a popular party food and a family favorite, so it wasn’t a big jump for these companies to promote pizza in the same way KFC promoted their fried chicken as perfect for a quick Christmas meal.

Many companies have taken their marketing even further by offering special seasonal toppings for Christmas like vegetables, roast beef, and chicken. They may also offer to split pizza into four sections with four different toppings so everyone can get exactly what they like on their slices.

Make sure to check out my Honey Barbecue Chicken Pizza from Pizza Hut, a Pizza Hut specialty popular in Brunei!

Christmas Cake

Cake with fresh fruit garnished on top and cocoa powder over the top. — Japanese cake style used in the Christmas celebration.

Christmas in Japan doesn’t focus much on religious symbols, but Santa Claus and his reindeer and other festive decor are still prominent. Japanese Christmas cake is the perfect way to bring this festive decor to the table.

It is a simple, round white sponge cake, layered with red strawberries and topped with white whipped cream that looks like snow. Colorful holly, faux Christmas trees, or a Santa figurine make the strawberry shortcake dessert very festive.

Potato Salad

You can’t have fried chicken without some potato salad! This simple, affordable side is often found alongside chicken at the Christmas table.

Potato salad is not an uncommon dish to find in Japan year-round but the fact that this side dish can be served in the form of a wreath makes it especially fitting for a Christmas meal.

Chanmery

Chanmery is a fizzy, non-alcoholic children’s party drink that is popular for kids or adults on Christmas. The name is a combination of “champagne” and “Merry Christmas” but the drink is a simple sparkling juice that tastes like grape juice.

It’s a favorite party drink for kids but may also be enjoyed by adults who don’t want to drink on a work night.

Warm Sake

Warm saki being poured into a small cup. — Warm saki being served in a small glass.

Adults who do want a little alcohol might enjoy warm sake. This traditional holiday drink pairs well with salty dishes and is perfect for warming up on a cold winter evening.

Sake may be considered rough and acidic to some, but when it is warmed the heat helps to balance out the flavor to make it lighter and more enjoyable. The heating process may even make a low-quality sake taste richer which makes it a popular choice for simple parties.

Chirashi Sushi

Chirashi suchi served in a bowl with chopsticks on the side. — Assorted Sashimi on Sushi Rice

Chirashi Sushi translates to scattered sushi and this colorful dish is a popular dish for parties. Rather than serving rolled or sliced sushi, chirashi sushi is a plate of rice topped with all the veggies and colorful items you might find typically inside a sushi roll. All the color options are expertly laid out to bring a little beauty and festive flair to the table.

Because this dish is served at parties it typically is only vegetarian or made without raw fish.

Cream Stew

While fast food reigns supreme, you may still find some homemade dishes served on Christmas Eve in Japan. Cream stew is one of these dishes. It’s a thick, creamy stew full of vegetables and chicken or pork.

Cream stew isn’t exactly a party food but it’s the perfect comfort food for families who are celebrating at home with their children.

Tonkatsu

Another easy homemade meal for Christmas may be tonkatsu. Like most other Japanese Christmas foods, this fried food is inspired by Western cuisine. It’s a simple breaded pork cutlet that is deep-fried and covered in a savory sauce.

This is a simple meal for families to make at home but just special enough for a celebration.

Other Japanese Christmas Traditions

Food isn’t the only Christmas tradition that Japan has adopted from Western countries. Japan has also established some very festive Christmas markets to celebrate the winter holidays.

These markets, inspired by Christmas markets in Germany, feature stands with vendors selling homemade Christmas ornaments, hot chocolate and hot wine. Local choirs may perform live for visitors.

The markets are open from mid-November through the end of the year, providing couples with a great date night idea for Christmas or any other evening outside of the official holiday.

Other meals + what to serve

Japanese BBQ vs Korean BBQ

Apr 27, 2023 · Leave a Comment

Japanese barbecue and Korean barbecue are both flavorful and delicious, but they are not the same. If you are trying to create an authentic cultural experience at home, there are a few differences you should be aware of.

Chopsticks placing a piece of Japanese raw beef onto a tabletop grill with other meats. — Chopsticks placing a piece of Japanese raw beef onto a tabletop grill.

When you are in the mood for flavorful Asian food, you can’t go wrong with either Japanese BBQ or Korean BBQ but while these two cooking styles are very similar, their differences are just as notable.

Both Japanese BBQ and Korean BBQ produce grilled meat that can be cooked using charcoal grills, gas grills, or electricity, and both often (but not always) feature beef as the main protein source. From there, the two meals differ significantly.

From preparation to serving, each provides a unique experience for diners. The main differences are important if your goal is to create an authentic meal at home.

Japanese BBQ

Japanese chef preparing teppanyaki beef on a metal grill top with flames shooting around the steak. — Cooking of beef teppanyaki recipe japanese steak on a cooking pan with flame.

First things first, you should know there are different types of Japanese BBQ and Korean BBQ.

The three most popular types of Japanese BBQ are teppanyaki, hibachi, and yakiniku.

Teppanyaki is when the food is cooked on a large iron plate that is heated by propane. The flat cooking surface used for Japanese teppanyaki makes it easy for chefs to chop, flip and move food as it cooks. Many hibachi restaurants in the US, where Japanese cuisine is cooked in front of diners by a skilled chef, are actually teppanyaki.

Yakiniku is believed to be inspired by Korean BBQ. In this style, small cuts of meat are cooked over a charcoal grill. At Japanese yakiniku restaurants, the grill is sunk into the dining table.

Hibachi is similar to teppanyaki but the tabletop grill is smaller and has a grill plate rather than a flat surface. This small cast iron barbeque is usually placed in the center of the table so everyone can eat and dine together but it is a portable stove.

Korean BBQ

Chopsticks picking up a piece of beef from a tabletop grill. — Korean BBQ being prepared on a table grill.

The two most popular types of Korean BBQ are galbi and bulgogi. Both use a built-in table grill and thin slices of beef.

Galbi focuses on grilling beef boneless short ribs while bulgogi is used to cook beef tenderloin and beef sirloin. Bulgogi is more popular in US Korean BBQ restaurants. The main difference between the two types of Korean BBQ is the marinade used.

Both Korean and Japanese BBQ feature mostly beef, but chicken and pork may also be used. When chicken is incorporated into Japanese BBQ it is usually served on a skewer.

Adding Flavor to the Meal

While beef is the most common type of meat for both Korean and Japanese BBQ, the flavor of the beef differs greatly and that has to do with the different ways of cooking meat.

In Korean BBQ, the meat is marinated for a long period of time before being cooked to ensure it has plenty of flavor.

Japanese cooking focuses on using higher-quality meat and then dipping the meat into the sauce after it has cooked. The Japanese take great pride in the quality and natural flavor of their wagyu beef which is a popular choice for Japanese BBQ.

Dipping sauces for Japanese meat may include a variety of condiments including soy sauce, mirin, or garlic. Try preparing Yakisoba Sauce – just 6 ingredients!

Korean BBQ doesn’t focus as much on the quality of the meat cuts and also incorporates more pork and pork ribs into their meals.

Completing the Meal

Bowl of Korean cucumber salad. — Korean cucumber salad in a bowl.

Korean BBQ and Japanese BBQ also feature different side dishes.

With Korean BBQ, numerous side dishes are served and shared among those at the table. These interesting side dishes, which could be Korean spicy cucumber salad, kimchi, dried squid, soybean sprouts, fishcakes, or potato salad, are called banchan.

Americans may confuse banchan dishes with appetizers, but these small sides are meant to be enjoyed right along with the meat. Banchan provides a great opportunity for diners who want to try a variety of different flavors and textures.

In Korean BBQ, the well-seasoned meat may be wrapped in lettuce leaves with a few of those flavorful sides and interesting ingredients to create a sort of sandwich of savory flavor. It’s a good choice for adventurous eaters!

Japanese barbeque is much simpler with very clean flavors. Side dishes may consist of raw vegetables, alongside a variety of sauces for the meat. In this meal, the high-quality meat is the star of the show, along with the variety of dipping sauce that highlights the beefy intensity.

Which is Right for You?

Korean style beef bulgogi served in an oval serving dish placed on a table with other dishes. — Korean Style BBQ, Sliced Beef Marinated with Soy sauce

Japanese BBQ is focused on providing quality meat with a simple, beefy flavor, while Korean BBQ provides a variety of intense flavors that would be ideal for an adventurous eater.

Japanese BBQ may be better for a smaller group to enjoy since high-quality meat can be costly. Korean BBQ is great for bringing people together–as long as they are OK sharing lots of different dishes.

No matter which you choose, you’re sure to end up with a delicious meal full of Asian flavor and an enjoyable experience for your taste buds. But be sure to start with a Japanese Clear Soup first to start your palate with one of these small bowls, flavorful, umami-forward soups.

FAQs

Platters of different types of raw beef surrounding a tabletop grill. — Raw beef slices for Japanese Yakiniku.

What is The Difference Between Yakiniku and Korean BBQ

Yakiniku was inspired by Korean BBQ but still has a greater focus on the quality of the meat, versus the flavor or the marinade. It may also feature different types of meat. Korean BBQ is great for beef brisket and chicken but yakiniku may feature beef, beef tongue, and veggies.

Which Came First, Korean BBQ or Japanese BBQ?

Yakiniku is a form of BBQ that was inspired by Korean BBQ when Korean immigrants came to Japan in the 1920s. Korean BBQ was the original, but Japanese eaters have put their own spin on BBQ meat.

What is the Difference Between Japanese and Korean Cuisine?

Korean cuisine calls for a lot of sauces and spices to add intense flavor to each dish. Japanese cuisine is much less spicy and focuses more on quality ingredients to add flavor.

Why are Hibachi Restaurants so Expensive?

American hibachi restaurants provide a bit of a show along with your meal. In order to provide this service, they must hire extra chefs who are only able to work on one small group’s meal at a time. Hiring all these talented chefs is difficult and costly, but it is worth it for the dining experience you receive (and especially for the Yum Yum Sauce!!).

What is the Healthiest Thing to Order at a Japanese BBQ Restaurant?

If you are planning a night out to enjoy some Japanese BBQ and want to make some healthier choices, opt for fish, chicken or shrimp rather than beef. You can also fill up on miso soup which is low in calories and usually contains tofu and green onions.

Other meals + what to serve

Easy Katsu Sauce Recipe

Apr 25, 2023 · Leave a Comment

Japan’s famous fried chicken or pork would not be the same if not smothered in Katsu sauce, a popular Japanese condiment. Here’s how to make it!

Chicken Katsu with katsu sauce added to the top of it as well as a small bowl of easy katsu sauce on the plate.

Katsu Sauce is a tangy, savory condiment that adds just the right amount of flavor to a crispy, golden brown, fried piece of chicken or pork. It can also be used for many other dishes too! It’s a surprisingly easy recipe to put together and absolutely delicious!

Katsu chicken (a Japanese dish made with chicken breasts) and tonkatsu (made with deep-fried pork cutlet) are both delicious Japanese dishes. Chicken cutlets or pork cutlets are coated in all-purpose flour, dipped in a beaten egg, covered in crispy panko breadcrumbs, and deep fried until crisp and tender (check out my version which is made in the air fryer!).

While this panko chicken or pork dish is delicious on its own, the true star of the show is the dipping sauce that goes on top–Katsu sauce.

Katsu sauce is tangy, sweet, sour, and the perfect balance to the mild flavors of fried meat on top of a bowl of rice. Honestly, the meal just would not be the same without it.

The best part about this sweet sauce is once you’ve made it, you may discover how well it pairs with so many other things as well. Dip your chicken nuggets in it, add it to a sandwich, or even add it to some stir fry vegetables! It’s a very versatile condiment that is incredibly popular in Japan.

Authentic Katsu Sauce is made with a complicated mixture of fruits, vegetables and spices, but over the years many chefs have found ways to make it much easier to recreate at home, and that is what I am sharing with you today. Mix up a quick bowl of this sauce, top your favorite crispy pork cutlets, and you’ve got yourself an easy meal.

Recipe Origins

Katsu sauce may go by many names. It is often called a tonkatsu sauce recipe, after the dish it is most commonly served with. Katsu is just a shortened version of the same name for the same tasty sauce.

The sauce is said to have been inspired by Worcestershire sauce and was developed in the early 1900s specifically to add flavor to the Western-inspired katsu chicken and tonkatsu that were becoming very popular in Japanese culture. It is essentially a Japanese Worcestershire sauce or Japanese-style barbecue sauce.

The most popular brand of katsu sauce is Bulldog brand (also called bull-dog sauce or bull-dog tonkatsu sauce) which is made with tomato, onion, carrot, apple, lemon, and prunes that are stewed and strained before being milled with sugar, vinegar, and salt.

This fruit and vegetable-based Japanese sauce helps balance out the greasiness of the dishes it is served with, but over time it has become a common condiment served alongside several dishes.

While it can be complicated to make, this recipe shows you how to make this sweet-savory sauce the easy way.

Why Make This Recipe

Add Some Flavor: This Easy Katsu Sauce Recipe is sweet, tangy and savory all at once. It’s a delicious pairing for just about any meat.
So Simple: Sure, historically katsu was made with a stewed mixture of fruits and vegetables, but this recipe makes it so simple to enjoy this unique sauce at home!
Taste of Japan: Katsu Chicken is a very popular dish in Japan but it would not be nearly as popular without the addition of this incredible sauce. If you plan to try your hand at katsu chicken or tonkatsu, you must make this recipe as well!

What Do I Need to Make This Recipe?

This recipe is made with 4 very simple ingredients! You might even have them all on hand already.

Ingredients shown that are used to make easy katsu sauce recipe.

Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.

Oyster Sauce: You could also use fish sauce or hoisin sauce. If you use hoisin sauce, you may need to use a bit less. You can find this at asian grocery stores or just in the Asian aisle of your standard grocery store.
Granulated Sugar: You could also use brown sugar or honey if you want to avoid sugar. Use more or less to adjust the sweetness.

How to Make This Recipe

Step One (and only): Combine your Ingredients

Small mixing bowl of ingredients combined to make easy katsu sauce recipe.

Mix all of the ingredients together in a small bowl.

Serve with chicken katsu or pork katsu on top of a bed of rice. Doesn’t get any easier than that!

Expert Tips

Small bowl of katsu sauce on a plate with chicken katsu and a side of thinly sliced cabbage.

Feel free to adjust the amounts of any of the ingredients to your personal taste.
I’ve seen many recipes that call for adding mayonnaise and as a result they come out to a lighter color. If you feel like the flavor is too strong, you could try adding mayonnaise. But keep in mind that this sauce is usually served on top of a very simple breaded pork cutlet or rice bowl dish. The added fat in mayonnaise may add a nice flavor but it’s not necessary in my opinion.
This sauce is meant to go on top of chicken katsu or tonkatsu but it would be delicious on any pork chops or chicken cutlet. It also pairs nicely with green onions.
My favorite way to serve my Chicken Katsu Recipe is with a side of rice, cabbage salad, and topped with this homemade katsu sauce.

Variations

Chopsticks dunking a slice of chicken katsu into a bowl of katsu sauce.

There are so many different ways to make this Easy Katsu Sauce. What I have here is a very basic recipe for the sauce. However, other variations are common as well. Here are some other flavors you can add to your Easy Katsu Sauce Recipe:

– Garlic Powder

- Curry Powder

- Soy sauce

– Sesame seeds

- Dijon mustard

- Maple syrup

– Lemon juice

– Tomato Paste

FAQs

Air Fried Chicken with Katsu sauce on top with sliced green onions garnished over the top.

Can you Save this Easy Katsu Sauce?

Yes! Store this delicious sauce in an airtight container in the refrigerator to add to the leftover tonkatsu or store it for use next time.

What Else Can I Use Katsu Sauce For?

Use it on top of white rice, with deep-fried dishes, with a sweet potato, or even to dip french fries in.

Did you enjoy this Easy Katsu Sauce recipe? If so, make sure to check out these other recipes I picked out just for you:

Easy Katsu Sauce Recipe

Japan’s famous fried chicken or pork would not be the same if not smothered in Katsu sauce, a popular Japanese condiment. Here’s how to make it!

5 from 1 vote

Print Pin Rate

Course: Sauces

Cuisine: Japanese

Prep Time: 5

Cook Time: 0

Servings:

Calories: 65kcal

Author: The Foreign Fork

Ingredients

▢ ¼ cup ketchup
▢ 2 tbsp oyster sauce
▢ 1 ½ tbsp worcestershire sauce
▢ 2 tsp granulated sugar

Instructions

Mix all of the ingredients together in a small bowl.
Serve with chicken katsu or katsudon. Enjoy!

Notes

Oyster Sauce: You could also use fish sauce or hoisin sauce. If you use hoisin sauce, you may need to use a bit less. You can find this at Asian grocery stores or just in the Asian aisle of your standard grocery store.
Granulated Sugar: You could also use brown sugar or honey if you want to avoid sugar. Use more or less to adjust the sweetness.
Feel free to adjust the amounts of any of the ingredients to your personal taste.
I’ve seen many recipes that call for adding mayonnaise and as a result, they come out to a lighter color. If you feel like the flavor is too strong, you could try adding mayonnaise. But keep in mind that this sauce is usually served on top of a very simple breaded pork cutlet or rice bowl dish. The added fat in mayonnaise may add a nice flavor but it’s not necessary in my opinion.
This sauce is meant to go on top of chicken katsu or tonkatsu but it would be delicious on any pork chops or chicken cutlet. It also pairs nicely with green onions.
My favorite way to serve my Chicken Katsu Recipe is with a side of rice, cabbage salad, and topped with this homemade katsu sauce.

Nutrition

Tried this Recipe? Pin it for Later!Mention @TheForeignFork or tag #TheForeignFork!

Japanese Dinner Foods

Apr 24, 2023 · Leave a Comment

If you are hoping to bring a little bit of Japan into your home, there is no better way than by experimenting with traditional Japanese dinner foods. Here are a few of the most popular dinner dishes enjoyed in Japan.

Chicken katsu on a plate, thinly sliced with white rice, tomatoes and cabbage.

When most Americans think about Japanese food, their mind automatically goes to ramen or sushi. While these dishes have become popular worldwide, there are many other dishes that Japanese people enjoy in their homes on a regular basis.

Most Japanese meals are served with sushi rice, soup, protein and vegetables. Each side is served in its own dish–which is helpful for anyone who believes food should not touch!

Traditional Japanese cuisine is known for being savory and salty, and often dishes are served with pickled vegetables. The region’s cuisine has grown and changed over the centuries. It has also been influenced by other Asian and Western countries over the years.

Food in Japan cannot be listed in just one article, but if you want a list of some of the most popular dishes, this is a great place to start! Here are some of the most popular foods in Japanese homes! Let me know below what other recipes you’d like to see on this list!

Tonkatsu

Tonkatsu is one of those meals that was inspired by Western cuisine but it has quickly become a favorite all over Japan. It is a breaded and deep-fried cutlet of pork, similar to schnitzel but with an Asian twist.

The panko bread crumbs on the outside provide an extra crispy texture and the dish is often smothered in a savory katsu sauce that pairs perfectly with white rice. Katsu can also be made with other types of meat, including chicken. Here is my favorite Air Fryer Chicken Katsu recipe!

Onigiri

Onigiri is a Japanese rice ball, stuffed with protein or vegetables and wrapped in seaweed. It can come in many different shapes but the most common is a triangle.

There are many different ways to enjoy onigiri. It may be stuffed with salmon, tuna, crab or even teriyaki chicken. The seaweed or sesame seeds on the outside makes it easy to pick up and eat with your hands.

Onigiri may be served for dinner but most often it is enjoyed on the go. Families may pack onigiri in their lunch or find it for sale at local convenience stores.

Miso Soup

Miso soup is served with just about every Japanese meal – breakfast, lunch, and dinner.

It’s a very traditional soup made from broth and miso paste. The broth itself has a very mild flavor but it is the green onions, tofu, seaweed, and other vegetables added to the soup that really give it substance.

Miso soup has been served for generations and is believed to have many health benefits, including helping with digestion. It is served in a small dish and often sipped right from the dish at the start of the meal.

Japanese Curry Rice

Japanese curry soup served in a bowl with white rice served next to it and a pair of chopsticks resting on the edge. — Japanese curry in a bowl with white rice and chopsticks resting on the edge of the bowl.

Japanese curry is very different from Indian or Thai curries and is very simple to make, thanks to pre-made curry paste.

It looks like a very thick stew, served next to rice. It can be made with chicken or beef and is also filled with potatoes and carrots. The potato starch and curry paste combine to make the sauce thick like gravy.

Japanese curry is very mild in its spice level, compared to many other curries. This, of course, can be adjusted depending on the chef preparing the dish. The Japanese will sometimes add katsu or katsudon into their curry to make the national dish of the country, Chicken Katsu Curry.

Nikujaga

Nikujaga is another meat and potato dish that is popular in Japan. but unlike curry, the sauce in nikujaga is thin and light.

The meat, which is typically beef or pork, is sliced very thin and stewed with potatoes, shirataki noodles, and other vegetables in a broth made from soy sauce, mirin (rice wine), sake, and sugar.

This one-pot meal is Japanese comfort food and is often served in private homes.

Sukiyaki

Sukiyaki, also known as Japanese hot pot, is a very delicious meal that can be enjoyed in its most simple form at home or shared among a large group at Japanese restaurants.

Thinly sliced meat, noodles, and vegetables are simmered together in a shallow dish in a broth of soy sauce, sugar, mirin, and sake. Often this is done in a pot right at the table but it can also be done on the stove and brought to the table.

Diners sit around the pot and remove vegetables, noodles, or meat when they are cooked to their liking. The longer the pot simmers, the more the broth begins to thicken and the food inside becomes caramelized and tender. This is a meal that encourages people to come together and take time to enjoy their food slowly.

Sukiyaki typically includes beef, which can be dipped in a raw egg yolk before it is eaten, as well as cabbage, shiitake mushrooms, tofu, snow peas, and noodles. When served at home, the contents in the pot may be simple but the options are endless.

Oyakodon

Oyakodon is a chicken and egg dish that is simple to make but full of flavor. Oyako means “parent and child”–referring to the chicken and the egg, while don is the Japanese word for bowl. The dish is literally a chicken and egg rice bowl.

Bite-sized pieces of chicken are cooked with onions and green onion and then simmered in a soy-sauce broth. The finishing touch is adding beaten eggs to the top of the broth, covering the pot, and letting it simmer for a few minutes until the eggs are mostly cooked but still soft.

This meal can be enjoyed with just chicken and onion or dressed up with some bean sprouts or tofu. It is served over rice.

Gyoza

Gyoza are Japanese dumplings filled with ground meat and vegetables.

These small pockets of deliciousness are fried and then steamed, giving them a crispy exterior but tender and soft interior.

Gyoza are small enough to be served as an appetizer or side, or enjoyed as the main course. They are often made for special occasions when there are many willing hands nearby to help stuff and seal the dough for cooking.

They are usually served with a dipping sauce of soy sauce, rice vinegar and a little bit of chili oil.

Ramen

Ramen is a Japanese noodle soup that has taken the world by storm. That’s probably because it can be as simple as a 25-cent Japanese dinner food you can purchase from grocery stores or a gourmet meal served at the fanciest of sushi restaurants.

The base of ramen is a warm umami broth and chewy noodles. You can add whatever vegetables you like and will often find ramen topped with a thin slice of pork belly, green onions, soft-boiled eggs, and chili paste.

In Japan ramen is served in a large bowl with a wide and deep spoon that helps to scoop up all of the rich broth.

Yakisoba

Japan is famous for its noodles. From ramen to udon noodles, there are so many to enjoy! Soba noodles are chewy noodles made from buckwheat flour. Yakisoba is stir-fried soba noodles with meat and vegetables.

This dish can be made using just about any meat or vegetables you desire. It is all cooked together with a sauce made of Worcestershire, soy sauce, oyster sauce, ketchup, and sugar.

Yakisoba is a popular dish to find served at street festivals and may come in many different varieties.

Other meals + what to serve

American Wagyu Beef vs Japanese Wagyu

Apr 20, 2023 · Leave a Comment

Wagyu beef is a high-quality beef known for its tender texture and superb flavor. While you can find Wagyu beef raised in America, it is not the same as the Wagyu beef that has been developed in Japan for hundreds of years. Let’s take a closer look at the difference between American Wagyu Beef vs Japanese Wagyu!

Raw Japanese Wagyu Beef. — Japanese Wagyu

For steak lovers, wagyu beef has become a delicacy around the world. The meat, which comes from Japanese Wagyu cows, is naturally tender and marbled with fat that creates a rich and decadent flavor.

Authentic Wagyu beef comes from very specific regions in Japan with strict standards for how the meat is produced and graded. It has become a very popular choice for high-end restaurants and consumers. The fame of Wagyu beef has caused many meat producers to try to recreate those same conditions in other parts of the world.

It’s possible to find wagyu beef in America, but for a truly discerning meat eater, the result is not quite the same. If you’re curious about what makes each region’s beef unique and which is better for your palette, read on!

Origin of Wagyu Beef

Raw Wagyu beef on a wooden cutting board. — Japanese Wagyu Ribeye Steak

Wagyu literally translates to “Japanese cow”, and historically it did refer to any indigenous Japanese cow.

Over the years several distinct breeds, which came from crossbreeding indigenous and foreign cows during the Meiji restoration in the late 1800s, have been established as official Wagyu beef. These include the Japanese Black, Japanese Brown, Japanese Polled, and Japanese Shorthorn.

As these breeds were created, the Japanese government recognized their significance and moved to preserve them as a national treasure. For most of their history, these breeds were not allowed to be exported. During a small window from 1975 to 1997 a small number of Japanese Black and Japanese Brown cows were allowed out of the country and ended up on American soil.

Since then, those few American cattle farmers have been certified to raise full-blood wagyu and crossbred wagyu cattle with this distinct heritage. No Japanese polled or shorthorn cows were ever allowed outside the country.

Still, the meat produced by these American farmers is not the same as the meat coming from Japan. This is because many of those cows have been crossbred and Americans are not held to the same standards as the Japanese farmers.

Many people take this to mean that Japanese wagyu beef is superior to American wagyu beef, but this is not necessarily the case. Japanese cattle farmers will tell you their beef is superior because of their strict guidelines for how each cow is cared for. American farmers may argue their crossbred cows provide the best of both worlds with a tender texture but a stronger beef flavor than Americans prefer.

Cattle Raising Techniques

Japanese cattle farmers recognized over centuries that happy cows produce the very best-tasting meat. In order to ensure the most consistent, delicious meat, they set very strict guidelines for the care of Wagyu cows.

These strict guidelines for how the animals are cared for are one of the main differences between American Wagyu Beef and Japanese Wagyu Beef.

During the first year of their lives, Japanese beef cattle are raised by farmers who specialize in providing the very best care. After the first year, they are sold at auction to another farmer who is prepared to offer the cow a carefree, comfortable life.

Japanese cattle farmers must ensure that their cows:

Come from the same genetic line
Eat high-quality, nutritious wheat, rice grass, and hay
Have access to open space to move around in
Are provided clean and fresh drinking water
Live in very small groups with no cows they don’t get along with
Avoid any stressful situations or loud noises to maintain a low cortisol level

American farmers may try to use these same techniques on their American wagyu cattle, but they are not monitored in the same way. They may also use hormones, drugs, and steroids to aid production.

Grading Standards

Japanese Wagyu beef marbling standards in a pictograph.

The Japanese Meat Grading Association enforces strict standards for Japanese meat, giving a grade for yield and quality. The association grades the meat’s marbling, brightness, fat brightness, texture, and quality and gives it a letter (A-C) and a number (1-5) grade. The highest grades available are A4 and A5.

Only the best quality meat is considered Wagyu Beef.

The American Wagyu Association was created in 1990 and while it is a newer organization compared to the Japanese association, they follow the same Japanese grading system for grading American meat.

Flavor and Texture

A Japanese Wagyu piece of raw beef with a sprig of cilantro next to it and a metal bbq fork. — Kobe beef filet with fork and japanese text on black background In Japan, the word “Wagyu” ( 和牛 ) means “Japanese Cow”. ( 黒毛和種 )

Ultimately all the work that goes into raising Wagyu cows is about creating the best-tasting meat possible.

Authentic Wagyu beef is known for being marbled with fat which makes the meat incredibly tender, juicy, and full of flavor.

Japanese Wagyu may have more marbling than American Wagyu, which makes the meat slightly more tender. It is typically served sliced very thin and enjoyed in small portions.

American wagyu beef is still full of marbling, though may have a little less fat content than Japanese wagyu, and is known to have a slightly stronger beefy flavor to it.

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