yoshoku

If you're anything like me and secretly enjoy covering your scrambled eggs in ketchup, then you'll love Omurice. With sweet and savory chicken and tomato fried rice on the inside, and the possibility to decorate the top with hearts, stars, and faces, this is one of those dishes that's loved by kids and grownups alike in Japan.

Omurice Recipe

chicken breast (~1/2 breast, cut into 1/2-inch dice)

soy sauce

vegetable oil

onion (~1/2 small onion, finely minced)

cooked white rice (2 loosely packed cups)

ketchup

oyster sauce

black pepper (to taste)

eggs

cream

salt

butter

Marinate the chicken in the soy sauce while you prepare all the other ingredients.

Break the eggs into a bowl along with the cream and salt. Whisk together until the mixture is uniform in color.

Add the vegetable oil and onions to a frying pan over medium-high heat and saute the onions until they're tender and just starting to brown.

Add the chicken and stir-fry until you don't see any raw sides anymore.

Add the rice, and break it up with a spatula so that it heats through evenly.

Once the rice has been warmed through, add the ketchup and oyster sauce, and stir-fry until the rice is an even color and the ketchup is just starting to caramelize. Season with black pepper to taste.

Plate the rice. You can use a bowl as a mold to give it a round or oval shape.

For Chicken Rice

Heat a small 8-inch non-stick frying pan over medium heat until moderately hot. Add the butter and swirl to melt and coat the pan evenly.

Add the eggs, and cook until the bottom layer of eggs are set (the bottom will start turning opaque).

Gently stir the eggs, while shaking the pan to resettle the uncooked egg.

Turn up the heat to high for a few seconds to make the egg easier to slide out of the pan (the egg should slide around the pan easily when shaken).

Position the pan over the plated rice and gently slide the egg out of the pan onto the rice.

Garnish with ketchup and parsley to taste.

For Omelette

http://www.youtube.com/watch?v=iOPFzcbGn24

With a fluffy omelette covering a bed of savory sweet chicken fried rice, omurice (オムライス) is a modern Japanese classic that kids love.

Omurice (オムライス)

With a juicy thick-cut pork cutlet breaded in a crisp panko crust glazed in a spiced fruit sauce, Katsu Sandwiches, make for a satisfying and delicious lunch on the go. Today, I'm going to show you everything you need to know to make an amazing Katsu Sando, including the sauce!

Katsu Sando (カツサンド)

sandwich bread (thick cut)

Tonkatsu

hot mustard (to taste)

Shredded cabbage

sake

apple juice

Worcestershire sauce

honey

onion (1/2 small onion grated)

garlic (1 large clove grated)

To make the sauce, add the sake and apple juice to a small saucepan, and bring the mixture to a boil.

When the sake and apple juice mixture becomes thick and syrupy, turn down the heat and add the Worcestershire sauce, soy sauce, ketchup, and honey.

Grate in the onion and garlic and cook the mixture until it's nice and thick and no longer smells like raw onions.

Fry the Tonkatsu at 320 degrees F (160 C) until it reaches an internal temperature of 140 degrees F. Check out my Tonkatsu Recipe for more details.

While the pork is frying, lightly toast the bread.

When the pork is done, set it on a wire rack and immediately drizzle both sides with the tonkatsu sauce.

To assemble the katsu sandwich, spread a thin layer of Japanese mustard on one piece of bread.

Add a whole piece of tonkatsu and top with some shredded cabbage and another piece of bread.

Give the sandwich a firm press with your hands to get the bread to conform to the shape of the Katsu. This helps prevent the sandwich from falling apart when you cut it in half.

Slice the Katsu Sando in half and serve.

http://www.youtube.com/watch?v=tgn5UhxxFb0

Katsu Sando is a Japanese pork cutlet sandwich made with a thick juicy pork katsu doused in a spiced fruit sauce. Recipe for the sandwich as well as the sauce.

Katsu Sando (カツサンド）

Tonkatsu is a fried Japanese pork cutlet that's usually served with a sweet and savory spiced fruit sauce. My version features a tender thick-cut rib-chop that's been dredged in panko breadcrumbs and fried until shatteringly crisp on the outside, and juicy on the inside.

pork rib chops ((3-4 1-inch thick chops))

white pepper ((to taste))

all-purpose flour

panko

vegetable oil ((for frying))

cabbage ((about 8 leaves))

Tonkatsu sauce

Japanese hot mustard

To prepare the cabbage salad, separate the leaves from the head, and trim off the tough stems.

Roll a few leaves together and use a sharp knife to slice the cabbage into thin threads. Soak the cabbage in cold water while you prepare the rest of the ingredients.

Prepare two trays, one with a well-beaten egg and the other with the panko. Prepare a wire rack to drain the Tonkatsu Add 1 1/2-inches of oil to a heavy bottomed pot and heat the oil to 320 degrees F (160 C).

Salt and pepper both side of the pork cutlets.

Dust the pork with an even coating of flour.

Dip the cutlets in the egg and coat evenly.

Transfer the pork to the panko and mound the breadcrumbs around the meat, pressing down gently on the cutlet to ensure you get a good coating of breadcrumbs on all sides.

Fry the Tonkatsu until golden brown, flipping every few minutes to ensure even browning. Use a skimmer to remove any foam that accumulates on the surface of the oil. Depending on how thick your chops are they will take anywhere from 10-15 minutes to cook through.

You can test to see if they're done by removing one from the oil and inserting an instant-read thermometer into the center. It should register 140 degrees F (63 C).

When the Tonkatsu is done, drain it on a wire rack and let it rest for a five minutes before you cut into it.

While the pork rests, drain the cabbage and use a salad spinner to remove any excess moisture. Place big mounds of cabbage on each plate.

Slice the cutlets and plate with the cabbage. Serve with Tonkatsu sauce and Japanese mustard.

http://www.youtube.com/watch?v=B-Y3KVLKAwM

With a thick juicy pork cutlet coated in a crisp layer of panko breadcrumbs, my Tonkatsu recipe takes this Japanese classic to the next level.

Creamy Miso Udon with Mushrooms

mushrooms

((best

miso

unsalted butter

garlic

heavy cream

black pepper

green onion ((thinly sliced))

Nori seaweed

For all the mushroom, rinse and pat dry with paper towels. For the shiitake, cut off the stems and cut into stripes. For the oyster, remove stem and cut into 1-inch long stripes. For the white beech, brown beech, and makitake, trim the base of the cluster. Pull the mushrooms apart. For enoki, trim the base of the cluster and pull the mushrooms apart into small bunches.

Bring a large pot of water to a boil. Follow the udon package direction to cook the udon. Save 1 cup of udon water. Drain and rinse under cold water. Set aside.

In a large skillet over medium high heat, warm 1 tablespoon vegetable oil. Add half of the mushrooms and cook until nicely browned, about 4 – 5 minutes. Transfer to a medium bowl. In the same skillet, add another tablespoon oil. Cook the rest of the mushrooms until nicely browned. Transfer to the bowl with the other mushrooms.

In a small bowl, whisk together miso and 1/3 cup udon water until smooth.

In the same skillet over medium heat, melt the butter. Add garlic and cook for 1 minute. Add mushrooms, miso water, heavy cream, soy sauce and black pepper. Mix well. Add the udon and coat with the sauce. Cook for 2 more minutes. Taste and adjust the seasoning. Add more miso and soy sauce if needed. If the sauce is too thick, add a bit more udon water. Transfer to serving plates. Top with green onion and nori.

Simple dish but very tasty. Another kid's meal that's easy to prepare.

This izakaya-inspired Japanese potato salad is packed with crispy bacon, crunchy vegetables and seasoned with Japanese condiments to create the ultimate crowd-pleasing side dish!

Addictive Japanese Potato Salad (Potesara)

300 g potato (starchy type like king edward or russet)

carrot (medium size)

Japanese cucumber (or half the amount of English cucumber)

olive oil

bacon

garlic (finely diced)

yellow onions (thinly sliced)

tbsp grated parmesan cheese

½ tsp dashi granules

¼ tsp ground black pepper (plus extra for sprinkling)

tsp apple vinegar vinegar

tbsp Japanese mayonnaise ()

sesame oil

tsp honey

Japanese mustard (or smooth Dijon mustard)

Wash, peel and cut 300 g potato into equal thirds or quarters (depending on the size). Place them in a pot along with 2 eggs and fill with cold water until fully submerged. Add ½ tsp salt and bring to a boil over high heat and then lower to medium. Cook for 12-15 minutes.

While the potatoes are boiling, prepare the other ingredients. Peel and slice ⅓ carrot then cut into half moons or quarters. Thinly slice ½ Japanese cucumber.

Place the cucumber in a bowl with a few pinches of salt and set aside for later.

Heat a frying pan on a medium setting and once hot, add ½ tsp olive oil. Add 50 g bacon, 2 cloves garlic (finely diced) and ¼ yellow onions (thinly sliced).

Fry until bacon is crispy and onion is softened, then remove the pan from the heat.

Once the potatoes are fork-tender, use a slotted spoon to transfer the eggs to a bowl of cold water and the potatoes to a large heatproof bowl. Add the carrots to the water and cook for 1 minute.

Mash the potatoes while they&#39;re still hot.

Once the mashed potato is smooth, add the contents of the frying pan (bacon etc), carrot and boiled eggs to the bowl. Mix well.

Squeeze the cucumber to remove the excess moisture and add them to the bowl along with 1 tbsp grated parmesan cheese, ½ tsp dashi granules, ¼ tsp ground black pepper, 1 tsp apple vinegar, 4 tbsp Japanese mayonnaise, 1 tsp toasted sesame oil, 1 tsp honey and ½ tsp Japanese mustard. Mix until evenly distributed.

Once cool enough to touch, cover the bowl and refrigerate for at least 30 minutes before serving.

Sprinkle with extra black pepper to taste, and enjoy!

Thank you Yuto for this seriously addictive recipe!
Prepared this saturday evening as described, waiting in the fridge for my sunday's japanese themed buffet.
Have a happy February!
Greetings from Athens, Greece!

I can't even count the number of times I've made this recipe, and it never, ever gets boring. The only real change I make is to add tinned sweet corn to it.

Wonderful recipe, as are so many on your site and on IG.

Arigatō gozaimasu, Omura-senpai !

So good! we are having this for the second time this week. We are also eating the pickled cucumbers for the second time this week. 

Your recipes are fantastic Yuto!

It looks and sounds delicious. Can’t wait to try it.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1737344883/kzu7hmolwfemzx7t86ah.mp4

This izakaya-inspired Japanese potato salad is packed with crispy bacon, crunchy vegetables, and seasoned with Japanese condiments to create the ultimate crowd-pleasing side dish!

Japanese Izakaya Style Potato Salad

Learn how to make Saizeriya&#39;s most loved dish in your own kitchen! Karami chicken is made with juicy marinated chicken wingettes and fried to perfection with a crispy seasoned batter.

Karami Chicken (Saizeriya Chicken Wings Copycat Recipe)

chicken wings

tbsp white wine

tbsp tomato ketchup

tbsp chili bean sauce (toban djan)

tsp rice vinegar

tsp garlic garlic

tsp sugar

cornstarch

tbsp all-purpose flour

cooking oil (for shallow frying)

Start by taking a good sharp knife and chopping board. Stretch out each wing and feel for the joint. (If using wings with the drum attached, repeat this process on the other side so that the wing is divided into three parts.)

Cut off the tips by cutting through the cartilage part in the fold. You can use the tips or save them for making chicken stock.

Take a container and add 1 tbsp white wine, 1 tbsp tomato ketchup, 1 tbsp chili bean sauce (toban djan), 1 tsp rice vinegar, ¼ tsp salt, 1 tsp oyster sauce 1 tsp grated garlic, and 1 tsp sugar. This is your marinade.

Mix it well and add the chicken wings to the container. Mix until fully coated and marinate for 30 minutes in the fridge.

Take a deep frying pan and add oil so its about 2cm (1 inch) high. Heat your oil to 160 °C (320 °F).While you wait, add 2 tbsp cornstarch and 2 tbsp all-purpose flour to the chicken and mix it around. The flour and starch will mix with the marinade to make a thick batter over the chicken.

Once the oil has finished heating, add the chicken and fry for 3 minutes on each side.

Increase the heat to 190 °C (374 °F) and fry for 1 minute on each side.

Transfer to a wire rack to allow any excess oil to drip off.

Serve while hot as a delicious appetizer, side or snack!

Frying

Greetings from Florida. I lived in Japan years ago (Yokosuka) and once the tsunami hit in 2011 we moved back to the states. I miss this resteraunt  so much ! Happen to Google and find this!  Can you air fry instead of deep fry?

Hi!!! This is also our favorite side dish from Saizeriya, especially my husband. So much so he wants me to cook it for him. And he was the one who found your page. ☺️

May I know the type white wine that you use? I’m really clueless on which white wine to buy for cooking. 

Sending this from Singapore as well!

Thanks a lot!!!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1692450133/hvik2slg3q0qgsc7e5gk.mp4

Karami Chicken is a well-loved dish on Saizeriya's menu. Made from succulent chicken wings that are coated in a sweet and mildly spicy sauce, I could eat these all day! After posting the Milano Meat Doria recipe (https://www.youtube.com/watch?v=f3_afXZDIAI&t=301s), I've received a few requests for this karami chicken recipe, so here's what I came up with!

Saizeriya's Karami Chicken Copycat Recipe

Creamy, tangy, sweet and umami! I use thinly sliced pickled cucumber in my Japanese potato salad for zing and a lovely crunch.

Japanese Potato Salad

potatoes,

carrot,

cucumber,

ginger,

mayonnaise

sugar

Boil and drain the potatoes

Fill a small or medium pot with water and add the potatoes. Bring to a boil and cook for 5-6 minutes, until potatoes are tender but not mushy. Drain well and transfer them to a medium or large mixing bowl.

Boil and drain the carrots

Bring another small pot of water to boil and add the carrots. Cook for 4-5 minutes, until carrots are tender. Drain well and add the carrots to the potatoes.

Mash, mix and refrigerate

Using a potato masher or fork, mash half of the potatoes and carrots and mix. Break the remaining big chunks with a spoon or fork. The overall texture should be creamy with small bite size chunks. Refrigerate for 20 minutes.

Slice and pickle the cucumber

Thinly slice the cucumber into 1/4-inch thick pieces (using a Japanese mandolin slicer or a chef&#8217;s knife) and add them to a bowl. Sprinkle 1/2 teaspoon sugar and 1/2 teaspoon salt over the cucumber slices and toss with your fingers to coat the pieces evenly. Leave for 15 minutes.

Drain and blot the cucumbers

Drain the excess water through a colander and rinse under cold water. Drain and squeeze the excess water from the cucumber using your hands. Try to squeeze as much water as you can.

Mix the potato salad and serve

Take the potato and carrot mixture out of the fridge and add the mayonnaise, ginger, sake, and the remaining sugar and salt. Mix with a spoon or spatula. Stir in the cucumber slices and mix well. Add more mayonnaise if needed. Serve.

I absolutely love this recipe. It’s so good, yet healthy.

Great salad.  I  thought the sake and so much ginger would throw it off, but it has a nice delicate flavor and I was pleasantly impressed.  I will be making this for an Asian themed dinner for our family reunion.  Thanks so much for this recipe.

Hayashi Rice (Hashed Beef with Rice) is a Japanese stew made with Demi-Glace, beef, onions, and mushrooms, and served over cooked rice. It has a savoury, tangy, and sweet flavour with a rich gravy texture.Don&#039;t forget to see the section &#039;MEAL IDEAS&#039; below the recipe card! It gives you a list of dishes that I have already posted and this recipe that can make up a complete meal. I hope it is of help to you.

Hayashi Rice (Hashed Beef with Rice)

300 grams/0.7lb cooked rice ((hot))

120 grams/4.2 ounces onion (, thinly sliced)

grams/1.1 ounces button mushrooms (, thinly sliced)

tbsp flour

¼ tsp paprika ((note 2))

tsp oil ((separated))

200 milliliters/6.8fl oz Demi-Glace ((note 3))

tbsp red wine

brown sugar

Spread the beef strips on a tray, and scatter flour and paprika over them. Toss the beef strips and coat them with the flour mixture, ensuring that the surface of all the beef strips is dusted with the flour mixture.

Heat 2 teaspoons of oil in a frying pan over medium low heat.

Add onion and sauté for a few minutes until the onion becomes transparent.

Add mushrooms and sauté for a minute or two until the mushrooms start sweating and browning slightly.

Transfer the vegetables to a saucepan.

Heat the remaining oil and butter in the frying pan over medium heat. Cook the beef strips, ensuring that both sides of the beef pieces are seared (note 4).

Transfer the beef to the saucepan with vegetables.

Add all the Hayashi Rice Gravy ingredients (note 5) to the pan and turn the heat on to high.

When the gravy around the edge starts bubbling, reduce the heat to low to medium low, and stir constantly for 30-45 seconds. Turn the heat off.

Top 8 yoshoku recipes from across the web

The most viewed yoshoku recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Omurice Recipe

Katsu Sando (カツサンド)

Tonkatsu

Creamy Miso Udon with Mushrooms

Addictive Japanese Potato Salad (Po...

Karami Chicken (Saizeriya Chicken W...

Japanese Potato Salad

Hayashi Rice (Hashed Beef with Rice...

Top 8 yoshoku recipes from across the web

The most viewed yoshoku recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Omurice Recipe

Katsu Sando (カツサンド)

Tonkatsu

Creamy Miso Udon with Mushrooms

Addictive Japanese Potato Salad (Po...

Karami Chicken (Saizeriya Chicken W...

Japanese Potato Salad

Hayashi Rice (Hashed Beef with Rice...

The most viewed yoshoku recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine