I have posted “Kara-age” before. “Tatusta-age” is the another method of Japanese Fried Chicken. As same as Kara-age, it is also applied for fish such as Mackerel etc. However the cooking method is almost same, big difference is the powder either flour or potato starch (Katakuri-ko). Also I think Kara-age seems to have more […]
When I make Tonkatsu (Japanese Pork Cutlet), I sometimes have some leftover. I sometimes make Katsu Sand like above if I have some leftover. I like it and think it is good for brunch or lunch. If you have visited to Japan, you may find many kind of sandwich or bread with meals. These bread […]
I noticed that I posted many fish or sea food foods and less meat foods recently. Today, I would like to introduce a dish using Chicken. This menu “Chicken Tenderloin and Mustard Soy Sauce (Sasami no Karashiae) is not traditional food, but my mother cooked well and I like it very much. If you can’t […]
Sauce Yakisoba (Sauce Fried Noodles) is a something nostalgic food. It is called just as Yakisoba, too. If you go to Japanese festival at shrines, you will find many booth (called Yatai in Japanese) serving light meals. The booth serving Yakisoba should be at all festivals. Also you can buy it at baseball stadiums. It’s […]
“Tori no Karaage” is Japanese Fried Chicken. However Karaage means a cooking style and we also use fishes (I’ve posted Karaage of Flying Fish), chicken is most popular and sometimes called as just “Karaage”. It is cooked at home well and many casual Japanese restaurants such as Izakaya or Teishokuya serve. Also it is often […]
