Just one frying pan and you can easily make KINPIRA!
KINPIRA is a Japanese cooking style that can be summarized as a technique of “sauté and simmer”.
It is commonly used to cook root vegetables and even meat.
KINPIRA (LOTUS ROOT) [Level ★]
DASHIMAKI (Japanese Omelet) [Level ★★]
Professional grade DASHIMAKI (Japanese Omelet)
If you use HONDASHI, you can make flavorful dashimaki eggs. If you can roll it well, it will look professional.
Mentaiko PASTA [Level ★]
For Guam locals who like spicy food, I recommend MENTAIKO rather than TARAKO!
In Japan, it is so popular that there are pasta restaurants specializing in mentaiko and tarako. The combination of mentsuyu and butter makes it easy to make Japanese-style pasta!
OYAKODON [Level ★★]
The first rice bowl! OYAKODON (chicken and egg rice bowl) made with only chicken, onions and eggs.
Oyakodon is cooked in one pan where onions, chicken, and egg are simmered in an umami-rich dashi-based sauce. It is then poured over a bowl of fluffy steamed rice.
Simple, and delicious, this is the kind of one-bowl meal!
ZENZAI(Shiratama) [Level ★★]
I’m trying to introduce Japanese recipes that are as easy as possible to make. This time, we’ll use ready-made red bean paste and try making SHIRATAMA!
SHIRATAMA flour is a familiar ingredient for making Japanese sweets, and is made from glutinous rice. The dumplings made withSHIRATAMA flour are chewy and sticky, with a glossy surface. They can be easily made by boiling them in water.
PIZZA MOCHI [Level ★★]
[MOCHI] is a Japanese rice cake made of mochigome, glutinous rice, pounded into a paste.
Mochi is a traditional Japanese food.The chewy texture of the mochi contrasts well with crispy pizza crust.