Quick and easy Chicken Sukiyaki with tender chicken, veggies, and rich sukiyaki sauce—ready in just 15 minutes!

Drain chicken pieces on a wire rack when golden brown. Scan this QR code with your smartphone to view the recipe video in English. Chikako Tada: The author of seven cookbooks, Tada is a Japanese ...

This dish is so common in Japan that they have special oyakodon pans, large enough for one serving. If you don't have dashi bags (which look like tea bags), use 200ml unsalted chicken stock for ...

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Shichimi togarashi (often shortened to just shichimi) is Japanese seven spice powder that contains, among other ingredients, chilli powder, which will give a hint of heat to the chicken nuggets ...

Succulent marinated chicken is coated with a light batter and deep-fried for irresistibly crisp karaage. Serve with kewpie mayo. This recipe is based on the Fried Chicken Karaage served at RAMEN ...

Chef Saito continues to teach us about traditional Japanese kaiseki set course meals ... To make the manju filling soboro, add the ground chicken, sake, mirin and soy sauce to the pot, and ...

A Canada-based chain of teppanyaki restaurants made its US debut in metro Phoenix. Here's where and what's on the menu at the ...

A 100-piece Chicken Mountain by its storefront greeted guests during its launch. Inside, it features an open kitchen where ...

based on traditional Japanese cooking techniques! Featured recipes: (1) Autumn Fritters with Beets and Chicken (2) Celery Iri-Miso with Rice. 1. Peel the beet, cut into 3-4cm long rectangular ...