Number of steps: 3 steps Time taken: 10 minutes Approximately 200 kcal per serving if divided by 2 About This Dish: "Shoga-yaki"; "Shoga" is ginger and "yaki" means grilled or stir fried! Another famous shogayaki dish is "Pork Shogayaki" which goes perfectly with Japanese mayo and rice, but we'll leave that recipe for later :) This dish is the eggplant version of it! The savoury sauce becomes thick, so thick that it makes it a perfect partner to white or brown rice and other vegetables. It's a healthy alternative, but so satisfying that my friends who love meat said they don't need meat for dinner that day! This dish is usually eaten for dinner as it is savoury. Serve with warm rice and miso soup! Perfect healthy dinner, not to mention that it is so easy! Ginger has so many health benefits for you, especially in the winter, it can work to warm your body. What You Need: (Makes 2-3 servings)
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Number of steps: 3 steps Time taken: 10 minutes Approximately 200 kcal per serving if divided by 4 About This Dish: I like eating edamame in pods as a side dish but how about stir frying it with chicken and Japanese sauce? It turned out to be delicious! A wonderful match with rice and miso soup. It took 5 - 10 minutes to make too. My boyfriend kept asking for more! The sauce blends in perfectly with the chicken. The chicken remains soft and juicy by massaging the potato starch into the chicken before cooking. If you are lazy to make an extravagant dinner but seek for something simple, healthy and Japanese, this recipe is perfect for you! What You Need: (Makes 3-4 servings)
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Number of steps: 5 steps Time taken: 10 to 15 minutes About This Dish: To begin, let me start by telling you that after making this dish and having it for dinner, I was surprised and very impressed about myself! It truly was a great accomplishment and I would like to share this recipe with you. Shrimp with chili sauce is a very popular dish in Chinatown (in Japan). This recipe aims to replicate that dish people eat in Yokohama's Chinatown. The garlic, ginger, sesame oil and ketchup are one of the main ingredients which come into play. It's simple (trust me) so I hope you try it out and enjoy it as much as I did. What You Need: (Makes ~2 servings)
Number of steps: 4 super easy steps Time taken: 5 minutes About This Dish: My father is originally from Ise city which is located in Mie prefecture. There, Ise Udon is extremely popular. Everywhere you go, you'll see signs and little local diners serving this dish. Tourists love it too. Real Ise Udon is served with udon which is extremely thick (yeap, thicker than the usual udon); since this recipe aims for simple, easy and homemade, I use frozen packaged udon sold at Asian markets. What is also important is the so called "black broth". It's so concentrated that the broth does not cover the whole bowl up like you see in regular udon dishes. It stays in the bottom and you stir/mix as you enjoy the meal. For garnish, most restaurants just sprinkle some green onion. It's as simple as that. Since this recipe is very simple and easy, compared to the real Ise Udon, it's much less work and may taste a little different, but it's close enough and great to enjoy given the fact that it only takes 5 minutes to make! What You Need: (Makes 2 servings)
Number of steps: 6 super easy steps Time taken: 10 min prep, 20 min in oven. Approx. 90 kcal per mini yaki-onigiri About This Dish: Onigiris (rice balls) are delicious even when they are not baked, but when the rice is dipped in soy sauce and are baked on both sides, making the onigiri crispy on the outside and soft on the inside, it's becomes a dish you will start craving for! They're called Yaki-onigiris. In Japan, my mom used to make these for lunch as it is easy and goes well with various side dishes such as chicken. It is also eaten at Izakayas along with some sake and yakitori. It's just a fun twist to your regular onigiri, please give it a try! You don't have to use fresh cooked rice. You could even use left over rice in your freezer or fridge to whip this up quickly for lunch! Just make sure you warm the rice up before you dip it into the sauce. What You Need: (Makes 11 mini yaki-onigiris)
 Number of steps: 6 easy steps Time taken: 10 min to prepare, 8 min in oven Approx. 30 kcal per cookie About This Dish: Being a girl, sometimes you just crave for desserts. Unfortunately, I find the cookies and sweets in Boston too sweet compared to those in Japan. Solution? Bake my own! These matcha cookies are not too sweet, but not too bitter; it makes the taste of matcha truly come out. All you need is flour, butter, sugar, matcha powder and an egg yolk. I'm not a professional baker, and I must say these cookies came out perfect. Just make sure to use room temperature butter! Note: The cookies I made are tiny, bite size, miniature cookies. Please cut and bake according to your taste! What You Need: (For approximately 30 mini bite sized cookies)
Number of steps: 6, 7 steps Time taken: 20 - 30 min Approx. 50 - 80 kcal per skewer About This Dish: When you go to a casual drinking dining (a.k.a. Izakaya) in Japan, one of the dishes people usually order is yakitori. Chicken on skewers. Easy to eat, goes great with beer and sake and tasty. Although there are a bunch of other skewers (such as chicken meatballs, liver, skin, cartilage, vegetables, fish) people order, chicken on skewers is the most common. Usually it is char-boiled but given the fact that we are home, this recipe calls for the regular pan you usually cook your regular dishes with. When you are at a restaurant, you usually pick if you want the sauce version or if you want the salted version. Most of the skewers are usually eaten with the sauce but once again, it's all your preference ;) This dish turned out great! My izakaya lover boyfriend even said "It tastes better than izakaya!" My friends who were over for dinner also loved it! What You Need: (For 2 - 3 servings)
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Number of steps: 5 steps Time taken: 30 min to marinate the chicken (if you choose to) 5 min to prepare 15 - 20 min in the oven Approx. 200 kcal per serving About This Dish: As you probably know by now, I love fried food. Especially fried chicken! However, now that I'm trying to eat healthy and cut out empty calories from oil and such, "fake" fried food are my best friends. Check out the Fake Katsu Recipe. Doesn't it just feel great knowing that what you made tastes as good as fried food, but is much MUCH healthier? This recipe, like the Fake Katsu Recipe uses absolutely no oil. Additionally, I've used very lean chicken. The crunchiness of the sesame seeds and the marinate prior gave this chicken a fantastic taste which reminded me of a dish back in Japan; Kara-age (Fried chicken with coating)! What You Need: (For 4 servings)
Number of steps: 9 steps Time taken: 15 - 20 min About This Dish: Omurice is essentially a soft and fluffy omelette topped on chicken rice which is usually ketchup flavoured. Some people wrap the chicken rice into the omelette and some top the omelette carefully on top of the bed of rice. This dish is popular as a homemade dish and as a lunch/dinner dish in western restaurants. You could add some more ketchup on top of the dish or pour beef stew on top (a.k.a. Hayashi rice, which I will post in the future). I cannot tell you how great the rice tasted. It tasted as though I had been cooking it for hours or in my crockpot! What You Need: (For 2 dishes)
Note: If you want to wrap your chicken rice with the egg, simply put the bed of rice on top of the egg at step 7. Place on the edge so you can roll the egg up like an omelette!  Number of steps: 3 steps Time taken: 10-15 min About This Dish: Mochi, mochi, mochi. My favourite word and food. I whipped this dish up for my father who was craving for an "otsumami" with his sake and beer. In the fridge, I had a potato, so I used that! It turned out to have a great texture, very mochi like. I put in some butter and cheese so the taste is something an adult or child will love. You can make a ton of it and freeze it for future use. What You Need: (For 6 mini jaga-mochis)
Number of steps: 5 steps Time taken: 10 min to prepare, 25 min in the oven About This Dish: I love pork or chicken katsu but we all know that it can be unhealthy since it's deep deep fried. So since I love the crunchiness of the bread crumbs that is the result of deep frying, is there a way to replicate that? The answer is Yes! I found a bunch of recipes out there which made chicken/pork katsu WITHOUT deep frying. We will pop it in the oven instead. Absolutely no oil used in this recipe! You can also use this recipe for chicken or pork katsu. If you are using thicker meat, adjust the time in the oven appropriately. What You Need: (4 chicken katsu fillets)
Number of steps: 6 steps Time taken: 15 min About This Dish: This idea came from a Japanese show called "Ken-min show", a show which brags dishes and cultures of various prefectures and cities in Japan. I thought it was a genius idea since I always find it hard to find eel in Boston. Japanese restaurants in Boston don't serve real eel bowls either. Eel seems difficult to cook at home anyway, so why not use eggplant? There are pieces of chicken hiding under the eggplants too. Surprise! What You Need: (2 serving, plenty to share between two)
Recipe: "Daigaku-imo", fried sugar coated sweet potatoes! A famous dessert or side dish in Japan.11/20/2012 
Number of steps: 3 steps Time taken: 10 min Approx. 120 kcal per serving About This Dish: Though I've been attending school for the last 4 years in the United States, I still have no clue on how to celebrate Thanksgiving...We ended up ordering a "Thanksgiving dinner package for 2" at Whole Foods. Delicious, and it lasted us 2 days. With the mountain of sweet potatoes in my fridge, I decided to make this Japanese snack, "Daigaku-imo". Deep fried sweet potato coated with sugar (or honey). Some people eat it as a snack, some eat it as a side dish for dinner. All up to you :) The crunch and the softness which comes after is just something you must try. According to Wikipedia, this dish is called "University-potato" since it was a trending snack near Tokyo University in the Taisho period. What You Need: (2 serving, plenty to share between two)
Number of steps: 3 steps Time taken: 10 min Approx. 220 kcal per serving About This Dish: It's fall in Boston and all I see at supermarkets are pumpkins, sweet potatoes and more potatoes! This recipe uses sweet potato and transforms it into a savoury side dish which will make you crave for Japanese rice. "Kin-pira" is a cooking style which involves sautéing and simmering a vegetable (most commonly lotus root, carrot, tofu or seaweed) with soy sauce and mirin. The potato ends up being slightly crunchy, just hard to resist for another batch! What You Need: (2 serving, plenty to share between two)
Number of steps: 5 simple steps Time taken: 3 min to prepare ,marinate for 2 hours or overnight, and 40 min in the oven Approx. 300 kcal per 6oz (large) drumstick About This Dish: I recently bought chicken drumsticks at Trader Joes for $2.50! It came with 5 large drumsticks totaling to 1.88lb. So what did I do with them? I made Japanese style tandoori chicken drumsticks! I can't emphasize enough how EASY this was. It took me 3 minutes to mix the ingredients, I left it to marinate overnight, and then I put it in the oven for 40 minutes while I did some yoga. It came out absolutely DELICIOUS. My boyfriend and I finished ALL drumsticks for lunch. Since I marinated it overnight, I could taste the amazing seasoning even in the center of the drumstick. What You Need: (For 5 or 6 large drumsticks, mine were 6oz each)
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