What are some simple ways to make Japanese cuisine at home?

This is one of the simplest dishes in Japanese home-cooking, and it has long been the number one dish in the list of Japanese mothers' cuisines. Just sauté the meat, potatoes and onions together and stew. The flavor is sweet and goes well with rice, and it is very deliciousThe main vegetables used in Japanese curry are onions, potatoes, and carrots.

However, there are also some people who advocate that potatoes should not be added to curry rice because they "don't go well with rice" and don't like their "dissolved texture".

In Japanese TV dramas, the meals cooked by housewives look delicious, and as a housewife, I am really busy every day Not only to have three meals a day, but also to work with the neighbors, garbage sorting, and taking care of the family's food, clothing, housing and transportation. It belongs to fried food, which is mixed into a paste with special powder and eggs, water, etc., wrapped in fresh vegetables, seafood, etc., fried until golden brown, dipped in soy sauce and radish puree, and eaten, fragrant but not greasy, fresh and delicious.

Sashimi, also known as yusheng, was known as yusheng, guani or 鲙 in ancient times, and is a general term for food that is eaten with fresh fish and shellfish cut into slices and dipped in seasonings. Sashimi originated in China and has a long history of spreading to Japan and the Korean Peninsula, and is also characterized by the use of seasonal and local ingredients, especially seafood, which plays an important role in Japanese cuisine. As a result, you can enjoy a variety of Japanese cuisines throughout the year.

The main ingredients are tuna, sea bream, partial mouth fish, mackerel, sea bass, shrimp, shellfish, etc., with tuna and sea bream as the highest grade. It is generally served with shredded white radish, sylvestris leaves, sylvestris flowers, chrysanthemums, and horseradish. There is a way to eat dipping soy sauce, Japanese cuisine is Japanese, divided into two regional dishes:

Kansai cuisine, and Kanto cuisine, the difference is that Kansai cuisine has a light taste and can be eaten umami, while Kanto cuisine has a heavy taste of oden and sukiyaki at convenience stores. These are all considered delicacies, if you like to eat raw food, you can choose sashimi, but there are probably only a few kinds of Japanese food seasonings, either sweet or sour, and compared with my Chinese food culture, it is still far from it.

An ordinary bento box with staple food, meat, vegetables, fruits. Staple foods generally include: rice, fried dumplings; There is more meat, fish, beef, chicken, and pork belly; Vegetables:

Seasonal vegetables are sufficient; There are a lot of fruits. Today we are making a traditional Japanese bento. Preparation:

Rice, pork belly, broccoli, radish. In fact, the main thing is that fried dumplings and meat are more time-consuming, but don't be afraid of trouble, the rice is very delicious, everyone will steam, prepare the pork belly, the pork belly should be cut into small slices, marinated in advance with the sauce of the Wudao yakiniku rice bowl for about 20 minutes, and the sauce will be fully marinated to absorb the flavor. There is no iron plate at home, barbecue oven, we use electric baking pan to grill the pork belly, smear the sauce, so that the pork belly is fragrant but not greasy, and the excess fat is grilled out and the broccoli can be fried, stir-fried:

The broccoli is cleaned (divided into small pieces, cleaned), does not require much seasoning, and a small amount of oil is placed in the pan. Green onion and ginger, add broccoli, add a little chicken essence, and then add a little salt. Radish can be pickled to kimchi, and Korean kimchi can be pickled with Hee-kui Korean cuisine.

Wash the fruit. Such an authentic Japanese bento is ready.

You can make fish hand rolls, sunflower rolls, California rolls, bacon and cheese rice balls, ham and shrimp rice balls, etc., and there are still a lot of simple Japanese dishes, so you can learn according to your preferences.

The preparation of Japanese cuisine is very simple, and it can be made at home, as long as you prepare some fresh fruits and vegetables, and mix them up casually.

I think it is relatively simple to make sukiyaki, yakiniku, sushi, miso soup, and sashimi, and it is delicious to make at home, and it has a great atmosphere.

These are very simple recipes, such as Japanese curry, omelet rice, Japanese sukiyaki, beef bowls, thick omelet, rice balls, and sushi.

Plate of Japanese noodles - fried udon with shredded chicken.

Ingredients: udon, chicken breast, cabbage, carrots.

Seasoning: salt, Huadiao wine, spicy soy sauce.

1. Shred the chicken breast, add a little salt and Huadiao wine, grasp well, and marinate for a while.

2. Shred the cabbage and carrots.

Method: 1. Put the udon noodles in boiling water and cook (please refer to the instructions on the package for the specific time).

2. Drain after cooking (you can also drain after cold water, which is more smooth).

3. Heat a little oil in the pot, add the chicken and stir-fry until it changes color.

4. Heat a little oil in a pot, add carrots and stir-fry for a while.

5. Add cabbage and stir-fry until soft.

6. Add udon noodles and shredded chicken and stir well.

7. Add an appropriate amount of salt.

8. Pour in an appropriate amount of spicy soy sauce and stir well.

If you can't see the picture, just tell me, I'll type all the words down for you, as for udon, ramen, etc., it's okay to make it as Chinese noodles, and Japanese noodle soup is more labor-intensive, so it's better to buy ready-made.

Tempura is also oil-expensive, you need to buy tempura powder and dipping sauce, and finally you need to use oil blotting paper to remove the oil, which is very troublesome.

These are not simple home-cooked dishes, and if you really want to make them, please google it.

Nori sushi is really simple.