Negitoro pack

Negitoro is chopped up Toro (Fatty Tuna Belly) with negi-onions. Toro is one of the tastiest among fish meat, but it's expensive so negitoro is the next best thing! It doesn't cost as much but it tastes "almost" the same...

This is store bought negitoro pack--- a quick fix when in a hurry! ;)

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omurice

The dish is typically consisted of chicken rice (rice pan-fried with ketchup and chicken) wrapped in a thin sheet of fried egg. The ingredients that flavor the rice vary. Often, the rice is fried with various meats (but typically chicken) and/or vegetables, and can be flavored with beef stock, ketchup, demi-glace white sauce or just salt and pepper.

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Asari Clam Butter.

Sauteed Asari to Butter..

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Okonomiyaki - Cooked what You like.

Okonomiyaki (お好み焼き) is a Japanese dish consisting of a pan-fried batter cake and various ingredients. Okonomi means "what you like" or "what you want", and yaki means "grilled" or "cooked"thus, the name of this dish means "cook what you like". In Japan, okonomiyaki is mainly associated with Kansai or Hiroshima areas, but is widely available throughout the country. Toppings and batters tend to vary according to region.

How to make okonomiyaki:

1. mix well okonomiyaki flour (normal white flour), water and eggs.

2. add chopped onion, cabbage, and extra ingredients you prepared into a bowl of mixed flour 1.
3. heat up a pan or hot plate, put some cooking oil, then grill all of '2' in a bowl and make a circle shape.

4. after 3-4 minutes, put sliced pork on top of it and flip over.

5. wait few minutes until the ingredients are cooked.

Topping:

okonomiyaki sauce (Otafuku brand is popular)

mayonnaise

katsuo-bushi (dried bonito flake)

aonori powder (dried green laver powder)

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Kinoko Gohan

Ingredients:

uncooked Japanese rice
shimeji mushrooms (shimeji)
maitake mushroom (maitake)
carrot (ninjin)
ground chicken meat (tori-no-hikiniku)
aburaage
sesame oil
sake
soy sauce
water

Japanese mixed rice is cooked by boiling rice with sautéed dressings or with unsautéed ingredients. Sautéed dressings make the dish rich in flavor while the unsautéed variety lets the natural flavor of the ingredients come through. This recipe uses the dressing of sautéed mushroom and chicken to add a rich taste to the dish.

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