Dinner Recipes

3 Easy Japanese Dinner Recipes that Can Change Your Life

Quick and easy dinner ideas / recipes / What’s for dinner
Yakitori don recipe / Japanese ginger pork (Syogayaki) recipe
Japanese beef curry recipe

Please see below for the ingredients, written recipe, FAQ, and more!!


📖PRINT RECIPE: https://onl.bz/idLNAxK

🍙FAQ about the ingredients 👉 https://www.chefslabo.com/general-7

FAQ examples:
-What is kombu?
-Which brand of soy sauce should I buy?
-Is there any substitute of sake, mirin, kombu?
(Each pages include pictures)


0:00 Yakitori Don
4:29 Ginger pork (Syogayaki)
9:08 Japanese curry

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(Recommended videos👀)

Japanese curry from scratch (Beef)

Japanese curry from scratch (Chicken)

Yaki Udon (Stir fry Udon noodle)

Oyakodon (Chicken and egg rice bowl)

How to reuse Kombu


[Ingredients] (GRAM)

[Yakitori Don] (1 serve)
-Chicken thigh 250g
-Sake 1/2tbsp (7.5ml)
-Kombu salt 1/2tsp (2.5g)
-Scallion stem 40g
-Egg yolk (Optional) 1 each

-Soy sauce 1tbsp (15ml)
-Sake 1tbsp (15ml)
-Mirin 1tbsp (15ml)
-Water 1tbsp (15ml)
-Sugar 0.5tbsp (7.5g)
-Corn flour / starch 1/2tsp (1g)

(Kombu salt)
Salt 50g
-Kombu (Dried kelp) 4g


[Ginger pork] (2 serves)

-Sliced pork belly 300g
-Salt 1/2 tsp (3g)
-Corn flour 2tbsp (16g)
-Black pepper some

-Water 180ml
-Kombu 1-2g
-Onion 180-200g
-Apple 140-150g
-Garlic (as peeled) 10g
-Ginger (as peeled) 20g

-Sake 2tbsp (30ml)
-Mirin 2tbsp (30ml)
-Soy sauce 1+2 tbsp (45ml)
(You need to add soy sauce in 2 batches)


[Japanese Curry] (2 serves)

-Water 600ml
-Kombu 5g

-Sliced beef (Chuck or short rib) 300g
-Salt 1/4tsp (1.25g)
-Black pepper some

-Onion 400g
-Apple 220g
-Garlic (as peeled) 20g

-Japanese Curry roux 110g
*(Depends on the brand)


[Ingredients] (OUNCE)

[Yakitori Don] (1 serve)
-Chicken thigh 0.55lb
-Sake 1/2tbsp (0.26oz)
-Kombu salt 1/2tsp (0.1oz)
-Scallion stem 1.4oz
-Egg yolk (Optional) 1 each

-Soy sauce 1tbsp (0.5ozl)
-Sake 1tbsp (0.5oz)
-Mirin 1tbsp (0.5oz)
-Water 1tbsp (0.5oz)
-Sugar 0.5tbsp (0.26oz)
-Corn flour / starch 1/2tsp (0.04oz)

(Kombu salt)
-Kombu 0.15oz
-Salt 1.75oz


[Ginger pork] (2 serves)

-Sliced pork belly 0.66lb
-Salt 1/2 tsp (0.1oz )
-Corn flour 2tbsp (0.56oz)
-Black pepper some

-Water 6.3oz
-Kombu 0.04-0.07oz
-Onion 6.3-7oz
-Apple 5-5.3oz
-Garlic (as peeled) 0.35oz
-Ginger (as peeled) 0.7oz

-Sake 2tbsp (1oz)
-Mirin 2tbsp (1oz)
-Soy sauce 1+2 tbsp (1.6oz)
(You need to add soy sauce in 2 batches)


[Japanese Curry] (2 serves)

-Water 21.15oz
-Kombu 0.18oz

-Sliced beef (Chuck or short rib) 0.66lb
-Salt 1/4tsp (0.04oz)
-Black pepper some

-Onion 14.1oz
-Apple 7.75oz
-Garlic (as peeled) 0.7oz

-Japanese Curry roux 3.9oz
*(Depends on the brand)


Written recipe 👉 https://onl.bz/idLNAxK


[Other FAQ]

Q: Can I replace the beef with chicken for the curry?
A: Yes you can!! No worries

Q: Why do I use kombu for everything?
A: As a Japanese chef, I want to introduce it to the world.
And want to support Japanese Marine products industry.
So I want to make this channel as socially meaningful

Q: What’s my pan?
It’s a brand called “Pro.cooker”

Q: What’s the brand of my stove?
A: Campmaster. I found at a discount store ($10)


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1991 by Ido Maimon


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