Category: Traditional Japanese Dishes

Ajitsuke Tamago (味付け卵), often called ramen eggs, is a quintessential topping in Japanese ramen that elevates the dish with its rich flavor and perfect texture. These marinated soft-boiled eggs are known for their creamy, slightly runny yolk (although you can definitely cook it to your preferred texture!) and savory-sweet taste. The word “ajitsuke tamago” directly translates… Read more

Yakisoba (焼きそば) is a beloved Japanese stir-fried noodle dish that’s as comforting as it is versatile. Despite its name, which translates to “fried buckwheat,” yakisoba is typically made with wheat-based noodles similar to ramen. The dish is stir-fried with a variety of ingredients, including pork or chicken, cabbage, carrots, onions, and bean sprouts, then flavored… Read more

Classic Kake Udon (pronounced kah-keh) is a simple, comforting Japanese dish made of thick, chewy udon noodles served in a warm, savory broth made from dashi, soy sauce, and mirin. The minimalist dish is typically garnished with toppings like sliced green onions, shichimi togarashi (seven-spice powder), or kamaboko (fish cake). Growing up in a Japanese household, kake udon was probably the noodle… Read more

My Cheese-Stuffed Nikomi Hambagu (煮込みハンバーグ) is a delicious twist on the classic Japanese hambagu steak, combining the comforting flavors of a juicy meat patty with the richness of melted cheese. This dish is made by enclosing cheese inside the ground meat mixture, then searing the patty before braising it in a flavorful sauce. The result is… Read more