Japanese Lunch
Lunch is fast, hot, and singular. A bowl of ramen, a plate of katsu, soba taken with cold dipping sauce. Daiki Yamamoto will tell you the bowl is the country.
Featured japanese lunch recipes
- Tonkotsu ramen, twelve hours — Daiki Yamamoto · Tokyo, Japan · Daiki: the country, in one bowl of ramen.
- Shoyu ramen, weekday — Iris · Tokyo, Japan · Chicken-and-pork stock, soy tare, fresh noodles. Eat fast.
- Cold soba, with tsuyu — Iris · Nagano, Japan · Buckwheat noodles, ice water rinse, dipping sauce, scallion, wasabi.
- Tonkatsu, panko crust — Iris · Tokyo, Japan · Pork, panko, oil at exactly 170°C, two minutes a side.
- Katsudon, egg-bound — Iris · Tokyo, Japan · Tonkatsu, sweet onion broth, egg cooked just. Over rice.
- Oyakodon, parent and child — Iris · Kyoto, Japan · Chicken and egg in dashi-soy. Ten minutes from cold pan to bowl.
- Bukkake udon, cold — Iris · Kagawa, Japan · Thick udon, cold dashi-soy poured over, daikon and scallion on top.
- Japanese curry rice — Yuki Sato · Tokyo, Japan · Yuki: the foreign curry that became Japanese. From a roux block, honestly.
- Temaki, hand-rolled at the table — Iris · Tokyo, Japan · Nori, vinegared rice, fish, cucumber, the freedom to fail in private.
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