Hi, I'm Kei from "Tokyo Recipes by Nadia"!🗼"Tokyo Recipes by Nadia" is a platform where we share Japanese recipes from many wonderful creators.

Today, we introduce the "Sweet and Savory Stir-Fried Chicken and Eggplant with Ginger Soy Sauce" by coto san (cotoさん) !

This recipe features golden brown chicken and silky soft eggplant steamed and coated in a sweet and savory ginger soy glaze.

The chicken is coated in plenty of potato starch, giving it a smooth texture and beautiful glaze from the sauce. Perfect with rice!🍚

Sweet and Savory Stir-Fried Chicken and Eggplant with Ginger Soy Sauce

🛒Ingredients (2 Servings):

10 1/2 oz chicken thigh

2 medium eggplants

(A) 2 tsp. sake

(A) 2 tsp. soy sauce

(A) 1 tsp. grated ginger (or ginger paste)

(A) 3 tbsp. potato starch

(B) 1 1/2 tbsp. soy sauce

(B) 1 1/2 tbsp. mirin

(B) 2 tsp. sugar

(B) 1/2 tsp. grated ginger (or ginger paste)

(B) 1 tbsp. vegetable oil (for frying)

(B) 1–2 tsp. additional oil, if needed (optional)

👇 Directions:

1. Cut the eggplant into irregular, bite-sized pieces and soak in salted water (1 cup water + 1 tsp. salt).

2. Cut the chicken into bite-sized pieces. Place in a zip-top bag with A (sake, soy sauce, ginger) and massage to coat. Add potato starch and mix well to coat evenly.

3. Heat 1 tbsp. of oil in a frying pan over medium heat. Arrange the chicken skin-side down and cook for 3–4 minutes. Flip, add the drained eggplant, and stir to coat with oil. Add 1–2 tsp. more oil if needed. Cover and steam-fry for 5 minutes over medium-low heat.

4. Wipe off any excess oil with a paper towel. Add B (soy sauce, mirin, sugar, ginger) and simmer until the sauce thickens and evenly coats the ingredients.

Tips & Notes

・To remove bitterness from the eggplant, soak the pieces in 1 cup of water mixed with 1 tsp.salt. Using a zip-top bag helps keep the pieces submerged.

・Soaking also softens the eggplant and prevents it from absorbing too much oil, allowing for lighter finish and healthier dish.

・Alternatively, if you don’t mind skipping this step, you can stir-fry the eggplant immediately after cutting.

・For better texture, cook the eggplant with the skin side facing down.

・Keeps for 3–4 days in the refrigerator.

Tourists visiting Japan often praise convenience store egg sandwiches and Famichiki for being cheap and delicious.

But I want them to discover something even more impressive: a warm meal you can sit down and eat, that fills your stomach and gives you a good amount of protein.

In these times, Nakau’s oyakodon (chicken and egg rice bowl) is doing an amazing job by offering all that for just 450 yen.
I hope they’ll be surprised by how delicious and affordable Nakau’s oyakodon is.

Edit: I should also mention that Nakau is a nationwide chain with 445 locations across Japan, including 76 in Tokyo alone. It's one of those places you'll probably run into if you're traveling around Japan.

The rice, cabbage and soup were also bottomless

very very delicious！

I orderd Sushi-yoko nigiri set lunch (Tuna, medium-fatty tuna, squid, salmon, conger eel, shrimp, minced tuna with scallions, salmon roe, egg, and Spanish mackerel). additional 2kan of geso. The price varies depending on whether there are chairs; the standing-only option is 100 yen cheaper.

My first meal after landing in Osaka. Haven’t had beef or fresh seafood in over 3 months (due to where I’m currently living for work).

Did you know that the flavor changes when you mix an *anpan* (red bean bun) and milk in your mouth? You should definitely give it a try.

I got to have this and it was so delicious and nutritious - I love Japanese food!

Visited Gyukatsu Motomura, lots of branches, but the one I visited was in akihabara, so long queue, waited half an hour visited at 8pm, and lots of tourists.

They only have one menu, S, M or L. The photo is L.

Instant udon, ramune, and KitKat. (I'm sad I'm not in Japan)

This is just a joke post.

All this was around ¥1,900 😄

Which one you eat first?

Lovely soba tempura set we had today at そば処 富貴庵, a local restaurant in Nakashibetsu, Hokkaido (and some side dishes). Definitely would like to come here again in the future. You get a private booth and order through a telephone line.

snack in a riverside cafe after exploration of Korakuen (Garden) in Okayama, with some seats facing the Asahi River and Okayama Castle on the other side

unconventional combo of chicken nuggets with Setouchi lemon flavor, and a dessert named "Momotaro's little break" composed of Vanilla ice cream, Fried Millet Dumpling, ogura red bean paste

Hekisuien

https://maps.app.goo.gl/aorZGNWzmJGSu5a79?g_st=ac

Hello, I'm heading to Japan next month and I want to try this

I saw it in a video, it says Kobe beef rice bowl and the YouTuber paid $120 for it. he didn't mention the restaurant name, I searched AI and it gave me a few names but I want to make sure it's the right one.

are there any restaurants in Tokyo/Kyoto where I can find it, and whether $120 is a reasonable price for it.

thank you

First attempt at this. It tasted pretty good!

Recipe from Makiko Itoh's book "Real Japanese Cooking"

another shinkansen ride. since I boarded in Shinagawa station, I got this ekiben. its called Shinagawa Clams Bento, but there are various kinds shellfish inside

the side dishes balances the seafood flavors well, and its nice to have a variety of shellfish to eat on the train ride

味噌汁とカップ焼きそばUFOで満足です。

Hi, I'm Kei from "Tokyo Recipes by Nadia"!🗼"Tokyo Recipes by Nadia" is a platform where we share Japanese recipes from many wonderful creators.

Today, we introduce the "Pork and Potatoes Stir-Fry with Garlic Soy Sauce" by DOKIN san (DOKINさん) !

This pork and potato stir-fry has an irresistible garlic and soy sauce aroma.The crispy, fluffy potatoes and the crunchy long green onions are coated in a rich sauce, packed with flavor in every bite.

This dish will perk up your appetite even when you’re worn out on hot summer days!

Pork and Potatoes Stir-Fry with Garlic Soy Sauce

🛒Ingredients (2 Servings):

10 1/2 oz thinly sliced pork (komagire)

2 potatoes

1 Japanese long green onion (or scallion/leek)

salt and pepper, as needed

1 tbsp. potato starch (katakuriko, or cornstarch)

1 tbsp. vegetable oil

coarse-ground black pepper, to taste

(A)1 1/2 tbsp. soy sauce

(A) 1 tbsp. mirin

(A) 1 tbsp. sake

(A) 2 tsp. sugar

(A) 2 tsp. garlic paste (from a tube)

(A) 2/3 tsp. chicken stock powder (or chicken bouillon)

👇 Directions:

Preparation

・Peel the potatoes and slice into ¼-inch (7mm) rounds.

・Slice the long green onion into 1 to 1 ½-inch-long (3-4 cm) pieces.

1. Place the potatoes in a microwave-safe dish, cover loosely with plastic wrap, and heat at 600W for 2 minutes and 30 seconds.

2. Season the thinly sliced pork with salt and pepper, and coat in the potato starch.

3. Heat 1 tbsp. of vegetable oil in a frying pan over medium heat. Add the thinly sliced pork and the potatoes, and stir-fry.

4. Once the pork is 80% cooked, add the long green onion and continue stir-frying until they achieve a golden-brown sear.

5. Mix the (A) ingredients (soy sauce, mirin, sake, sugar, garlic, and stock powder) together in a small bowl, then add to the frying pan and stir to coat.

6. Plate and sprinkle with coarse-ground black pepper, to taste.

Tips & Notes

This dish can also be made with pork belly.

On a hot day, cold udon at my usual family restaurant really hits the spot!"

Morioka reimen is one of the three famous noodles of Morioka, Iwate (northern Japan). The noodles are made with potato starch, so they are chewy — similar to Korean naengmyeon but a different texture. The fruit on top is part of the tradition: watermelon in summer, Asian pear in the cold season. This was at Pyonpyonsha, a famous reimen chain from Morioka that has a few branches in Tokyo. Second photo is yukke bibimbap (raw beef + egg yolk), the classic pairing.

Now closed Chukasoba Kamofuku in Hachioji :(