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!
I been making Shokupan the last 2 years with the round top method, but this video is giving me more confidence to try the flat top finally. ありがと ございます!!
Thank you for trying my recipes! I recommend visiting my website and using the recipe filter. You will find all of my recipes organized into different categories. www.justonecookbook.com/recipes/
BRUh where do you find the Sakura leaves. Let alone the red food coloring took me like 3 stores to try finding those bruh Edit:if anyone says womp womp imma drop kick you Frfr
Thank you for watching my video. I included ingredient information in my recipe post. Please go to my website for further details. 🙂 www.justonecookbook.com/sakura-mochi/
Is there an alternative for kombu I could use? In germany the selling of Kombu as an edible is prohibited, therefor its quite hard to get :( Can I use Nori leaves as an exchange or does the taste vary too much?
Thank you for trying my recipe! Sake adds a slight sweetness and umami to the dish. I discussed it further in my recipe post, but if you don't have it, you can use dry sherry or Chinese rice wine. You can substitute water or dashi, but the taste may differ. Hopefully, this helps! 🙂
You need only 340 grams of ground meat. The best beef-to-pork ratio is 2:1 or 3:1. More information and step-by-step instructions are available on my website's recipe page. Hopefully, this helps! www.justonecookbook.com/hamburger-steak-hambagu/
I made this tonight with the ginger rice. INSTANT HIT! My picky husband LOVED it (and so did I) :) I also made the sunomono cucumber salad to go with it. It's a definite make again meal. Very easy to make; I tried the broiler method for cooking the salmon and it turned out perfectly.
Thank you Nami for all your content! Your YT channel and website became for me #1 place I go, when I want to actually learn how to cook Japanese food, not just to watch someone showing off their ability to cook!
Thank you so much for specifying cup size (Japanese cup - 180 ml) and providing exact measurements for ALL ingredients. I've failed so many times, because other recipes' authors do not mention that they use US cup.
If anyone finds it difficult to peel the shell off the egg you can add a pinch of salt into the water together with the egg. This method works all the time for me.
Yes. After deep frying and cooling, store in an airtight container to freeze. To reheat, place the Katsu in the oven or toaster at 350ºF (177ºC) until completely heated. I'd avoid using the microwave.
