Japanese Foods at Home
March 01, 2022 • Leave a Comment
As pandemic restrictions are being lifted in more cities around the world, there are more opportunities to enjoy your favourite foods in restaurants now. After 2 years of mostly at-home cooking, I've grown accustomed to this dining experience by now.
Here are some of my favourite Japanese dishes that I've made at home. The first is chawanmushi (literally translated as bowl steam) - a steamed savoury egg custard filled with delicious mushrooms and chicken, with a hint of yuzu citrus peel - perfect for a cold winter day!
Another egg dish that I like to make is tamagoyaki - egg grilled and rolled up using a rectangular pan, topped with sesame seeds and nori (dried seaweed) flakes. Personally, I prefer the savoury version over the more popular sweet style.
A third Japanese dish that I like to make is okonomiyaki - a grilled pancake filled with cabbage and basically any of your favourite ingredients - this time I used dried shrimp, but a typical seafood version would contain shrimp and squid, or bacon is another popular topping. The finishing touches (essential for the authentic flavour) are okonomiyaki sauce, nori (dried seaweed) and bonito (dried smoked fish) flakes.
Have you tried these foods at Japanese restaurants or tried to make them at home?
Writing about these delicious dishes is making me hungry...time for a snack!
Keywords: chawanmushi, fine art photography, food photography, Japanese, Japanese foods, okonomiyaki, photography, rita wong photography, tamagoyaki
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