Shoyu Ramen
Typically simmered for hours, if not days, shoyu ramen can seem daunting. My adaptation has all of the flavor with wholesome ingredients and without the time commitment so you can make it at home.
Yakitori (Japanese Grilled Chicken)
Yakitori is basically just grilled chicken, the way the Japanese do it. And the Japanese know how to grill right. My version is simplified, and alcohol and refined sugar free.
Cucumber Wakame Salad
This cooling, zesty traditional Japanese cucumber wakame salad is packed with nutrition, quick to pull together and the perfect tasty addition to any Summer meal.
Soba and Vegetable bowls (vegetarian/vegan variations)
Soba cooks quickly, is nourishing, and pairs perfectly with almost any vegetable. And with a great Japanese-inspired sauce to go over it, these soba and vegetable bowls are irresistible.
Salmon and Broccoli Rice Bowls with Citrus-Shoyu Glaze
Don’t let the long title scare you, these salmon and broccoli rice bowls with citrus-shoyu glaze are so easy and quick to pull together and are so satisfying, you’ll be making them once and week and craving them every day in between.
Vegan Gyoza with Jade Green skins
Packed with aromatics and other umami-rich ingredients, and with their beautiful jade green exterior, these vegan-friendly gyoza are sure to be a winner at any table.
Homemade Gyoza Skins
Just like almost anything else made from scratch, homemade gyoza skins are far superior to the store-bought version. They taste better, they’re easier to work with, and you know what they’re made from. And I teach you the easy way to make them right.
Homemade Gyoza
These dumplings are packed with flavor with a tender and chewy top and crispy bottom, just the way gyoza should be. I’m going to show you a few tricks I’ve learned to make them perfect every time.
Traditional Miso Soup
Miso soup is a traditional Japanese food staple, and with this simple recipe you’ll be enjoying your own little bowl at any meal, any day of week.
Dashi (two ways)
Dashi is a Japanese stock, usually made with dried bonito flakes (but I have a vegan version for you, too), that is used pretty much everywhere in Japanese cuisine. And making it from scratch is so easy, it’s not worth buying the powdered stuff ever again.
