By a guy in a kitchen with a phone. An ongoing work in progress.
I never make Gyudon the same way twice, but some things leave an impression. A collection of improvements from a year of Gyudons, and an explanation for why you should (sometimes) put the rice on top and not the bottom.
There’s nothing like the peppery, herby notes of Thai basil to brighten up this saucy recipe for Taiwanese chicken and rice.
Yet another reason to keep teriyaki sauce at hand. Glaze some salmon with teriyaki sauce and char under the broiler for a quick and tasty dinner.
This Japanese-inspired braised pork in a meaty, savoury sauce is deceptively easy to make. A fantastic topping for rice as well as ramen.