japanese recipe

How to Make Silky Onsen Tamago Eggs

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Onsen Tamago, or “hot spring eggs“ in Japanese, are slowly poached in the shell in volcanic hot spring water. This creates the most luxurious, silky egg whites and custard-like yolks. Learn how to make this delicious, easy recipe at home with my foolproof method.
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CHAPTERS
0:00 – Intro
0:33 – Prepare the “hot spring” water
1:00 – Add the eggs
1:12 – Make the dashi soy sauce
1:40 – Remove the eggs and set aside
1:47 – Cut the green onions
1:52 – Serve
2:00 – Other ways to enjoy onsen tamago
2:25 – Outro

🎙️ Voiceover: Me 🙋🏻‍♀️
🎥 Filming and Editing: Jason (

Let’s cook EASY + AUTHENTIC Japanese recipes at home!
Konnichiwa! I’m Nami, the creator of the Just One Cookbook website and cooking blog. I am glad that you are here with me. Here and on JustOneCookbook.com, you can find over 1,200 recipes, cooking tips, step-by-step instructions, ingredients, and shopping guides focused on Japanese cuisine.

I’m a native Japanese, born and raised in Yokohama, Japan, and now live in San Francisco, California, with my husband Mr. JOC, two high school kids, and a dog named Miso. I also wrote three Japanese cookbooks, where I share popular recipes like Oyakodon, Tamagoyaki, Chawanmushi, Sushi, Okonomiyaki, Mochi Ice Cream, Gyoza, Ramen, and more!

Japanese Table Manners and how to use Chopsticks 〜和食の作法〜 | easy Japanese home cooking recipe

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In this video, I am showing how to use chopsticks properly, several Japanese table manners including eight taboos when using chopsticks.
The most important value in Japanese culture is “respect,” so the Japanese manners are based on respect towards not only to other people but also on the lives (food) and the human work.

In my Channel in other videos, I show step by step of alternative but authentic Japanese home cooking, which can be made with the ingredients that are easily available outside of Japan.

Please also watch my other videos
Teriyaki Chicken:
Curry Rice:
Tonkatsu:
Yakitori:
Nikujaga:
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Konnyaku Steak:

00:00 Intro
01:06 Three types of Chopsticks
02:35 How to hold chopsticks properly
05:03 Japanese table setting
06:33 Japanese table manners
11:03 Eight taboos when using chopsticks
14:55 Ending

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How to Make Hambagu (Japanese Hamburger Steak) (Recipe) ハンバーグの作り方 (レシピ)

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Served with a red wine reduction sauce, this homemade Japanese hamburger steak (Hambagu) is incredibly juicy and melts in your mouth!

RECIPE starts ▶ 00:40

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INGREDIENTS (Please check the website for detailed info)

* For the Hambagu Patties
½ onion (5 oz or 142 g)
1 Tbsp neutral-flavored oil (vegetable, canola, etc)
¾ lb ground beef & pork combination (12 oz or 340 g; The good ratio for hambagu is 3 (beef) : 1 (pork). You can make hambagu with 100% beef; however, it will not be as juicy and tender as combined meat)
½ tsp kosher/sea salt (I use Diamond Crystal; Use half for table salt)
freshly ground black pepper
½ tsp nutmeg
⅓ cup panko (Japanese breadcrumbs) (20 g)
2 Tbsp milk
1 large egg

* For Cooking Hambagu
1 Tbsp neutral-flavored oil (vegetable, canola, etc)
3 Tbsp red wine (for steaming)

* For the Sauce
1 Tbsp unsalted butter
3 Tbsp ketchup (Adjust the amount – some ketchup is sweeter than others)
3 Tbsp tonkatsu sauce (Sub: You can use Worcestershire sauce. However, you have to add sugar to balance out the sourness as Tonkatsu sauce is sweeter than Worcestershire sauce. You can also make Homemade Tonkatsu Sauce.)
3 Tbsp red wine
3 Tbsp water

INSTRUCTIONS with step-by-step pics ▶

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How to Make Hambagu (Japanese Hamburger Steak) (Recipe) ハンバーグの作り方 (レシピ)

How to Make Real Dashi and Miso Soup (Miso Shiru)

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This recipe is one of the most used bases of Japanese food; the humble Dashi (Japanese Sea Stock). There are many kinds but this is the most common one. It’s the same broth that you use to make homemade miso soup, tempura sauce, and much much more. Best part is you only need 3 ingredients to make it.

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How to Make Instant Pot Chawanmushi (Recipe)  茶碗蒸しの作り方 (圧力鍋)

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Steamed in a dashi-based sauce, this Instant Pot Chawanmushi is a savory Japanese egg custard made with seasonal ingredients. Delicate and silky smooth, it makes a perfect appetizer to start your meal!

RECIPE starts ▶ 00:43

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Prep Time: 20 mins
Cook Time 20 mins
Total Time: 140 mins
Servings: 5 200-ml cups

INGREDIENTS

– Egg Mixture –
1 ¾ cup dashi (400 ml) (Use kombu dashi for vegetarian)
3 large eggs
1 tsp mirin
1 tsp Usukuchi (Light-Color) Soy Sauce (Or use regular soy sauce or gluten-free soy sauce for GF)
½ tsp kosher salt

– Chawanmushi Ingredients –
1 chicken thigh (3.4 oz, 96 g) (skip for vegetarian)
5 shrimp (2.6 oz, 73 g) (skip for vegetarian)
2 Tbsp sake (1 Tbsp each for thigh and shrimp)
1.4 oz carrot (40 g, roughly 1.5”)
5 stalks mitsuba (Japanese parsley)
2.3 oz shimeji mushrooms (65 g) (or any mushrooms)
1 inch Kamaboko (fish cake) (skip for vegetarian)

INSTRUCTIONS with step-by-step pics ▶

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How to Make Instant Pot Chawanmushi (Recipe)  茶碗蒸しの作り方 (圧力鍋)

How To Make Real Tonkotsu Ramen

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This is that real deal, traditional tonkotsu ramen. A lot of people wonder how to get a proper rich and creamy tonkotsu broth like so many ramen shops do. This guide/recipe will show you how to do just that. Of course I also included how to make chashu, and nice jammy soft boiled eggs. I was originally going to upload those as individual videos, but then decided to just have every component made in this video. From what I’ve heard, a lot of ramen shops will actually boil their bones for over 14-24 hours, but this recipe still makes a beautiful broth just at 12 hours. Enjoy guys! *DISCLAIMER: No instant ramen noodles were harmed in the making of this video *

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How To Make Yakisoba (Recipe) 焼きそばの作り方 (レシピ)

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Yakisoba is a classic Japanese stir-fried noodle dish that’s seasoned with a sweet and savory sauce similar to Worcestershire sauce. Use any proteins you like—pork, chicken, shrimp, or calamari. For vegetarians, just swap it with tofu or shiitake mushrooms.
RECIPE ▶

Prep tim: 10 mins
Cook time: 20 mins
Serves: 3-4

Yakisoba is a classic Japanese stir fry noodles with pork and vegetables seasoned with sweet & savory sauce similar to Worcestershire sauce.
Ingredients:
½ onion
1 carrot
3 shiitake mushrooms
2 green onions/scallions
4 cabbage leaves
½ – ¾ lb (227-340g) sliced pork belly (or your choice of meat and/or seafood)
2 Tbsp oil
Freshly ground black pepper
1 package Yakisoba Noodles (comes with 3 servings)
4-6 Tbsp yakisoba sauce (Recipe follows)

Yakisoba Sauce (Makes ½ cup (8 Tbsp))
2 tsp granulated sugar
2 tsp soy sauce
4 tsp oyster sauce
4 tsp ketchup
4 Tbsp Worcestershire sauce

Toppings (optional)
Dried green seaweed (Aonori)
Pickled red ginger (Kizami Beni Shoga)

Instructions with step-by-step pics ▶

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Chapters:
0:00 – Intro
0:55 – Make the yakisoba sauce
1:22 – Thinly slice vegetables and pork belly
2:46 – Rinse the Yakisoba noodles
3:10 – Stir-fry the pork belly
3:27 – Mix in and the stir-fry vegetables
4:06 – Final Seasonings
4:19 – Mix in the Yakisoba noodles
4:34 – Add the Yakisoba sauce
4:50 – How to serve & full recipe

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Let’s cook EASY + AUTHENTIC Japanese recipes at home!
Konnichiwa! I’m Nami, the creator of the Just One Cookbook website and cooking blog. I am glad that you are here with me. Here and on JustOneCookbook.com, you can find over 1,200 recipes, cooking tips, step-by-step instructions, ingredients, and shopping guides focused on Japanese cuisine.

I’m a native Japanese, born and raised in Yokohama, Japan, and now live in San Francisco, California, with my husband Mr. JOC, two high school kids, and a dog named Miso. I also wrote three Japanese cookbooks, where I share popular recipes like Oyakodon, Tamagoyaki, Chawanmushi, Sushi, Okonomiyaki, Mochi Ice Cream, Gyoza, Ramen, and more!

How To Make Yakisoba (Recipe) 焼きそばの作り方 (レシピ)