Even if you don't know gyudon, you've probably heard of sukiyaki. Gyūdon is considered to have come from Sukiyaki-rice bowl, where thin slices of beef are cooked with vegetables in a pot, and at some point was served over rice in a bowl. In Japan, there are many gyudon speciality restaurants. If you live in the US, you might have seen a "Yoshinoya" sign somewher... continue reading →

What's Tataki?

In "tataki" method, the meat or fish is seared very briefly over a hot flame or in a pan. In this seared marlin recipe, I used a cooking torch. It's very easy and fun to sear using a torch if you have one. The method originated in Kōchi Prefecture of Japan. Over there, they use skipjack tuna to make this dish and it's called Katsuo no ta... continue reading →

You will be surprised how tasty and easy it is to make Japanese ginger pork - Shogayaki. It should take just 15 minutes to make this shogayaki recipe. Whether at home or at a restaurant , this ginger pork recipe is for sure to satisfy your taste buds. The savory flavor of pork and ginger goes well with rice. Cooking buta no shōgayaki is super easy. Probably o... continue reading →