Japanese pantry

Yield: 4 servings

Measure Ingredient
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spice rack

soy sauce (called shoyu) mirin (sweet cooking wine, may substitute 1 teaspoon sugar for 1 tablespoon mirin) sake rice wine vinegar ryu (chile oil) ponzu tonkatzu sauce noodle dipping sauce sansho cupboard

panko (bread crumbs) seaweeds (konbu, nori, wakame, arame) bonito flakes somen noodles soba noodles short grain rice sesame seeds, toasted

refrigerator

bean curd (tofu) bean sprouts miso pastes shitake mushrooms enoki mushrooms daikon radish ginger spinach kabocha napa cabbage burdock root wasabi root cucumber eggplant green pepper bamboo shoots lotus root edamame

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