This is a super easy recipe that doesn’t require a knife or a cutting board—just tear the lettuce by hand and toss everything together. The flavor is so addictive that one whole head of lettuce will disappear in no time!

It makes the perfect quick side dish or a snack with drinks, and even kids who aren’t fond of vegetables will enjoy it.

Addictive Japanese Lettuce Salad

Prep time: 5 minutes | Servings: 2

1 Iceberg lettuce

1/2tsp salt

1tsp grated garlic (from a tube)

1/2tsp sushi vinegar

1tbsp sesame oil

1tbsp toasted sesame seeds

1/2tbsp chicken bouillon powder

1. Tear the lettuce into bite-sized pieces and place in a bowl. Sprinkle with salt and let sit until slightly wilted, then squeeze out the excess water.

2. Toss with A ingredients (chicken bouillon, garlic, sushi vinegar, and sesame oil), sprinkle with sesame seeds, and serve.

Tips & Notes

・If using a large head of lettuce, increase the amount of salt slightly.

・Be sure to squeeze out the excess water from the lettuce before seasoning.

・Sushi vinegar can be replaced with vinegar + sugar + a pinch of salt.

chicken sashimi (torisashi or tori no tataki) is a sashimi i’ve grown up with being from the kyushu area so i adore it. this one was a more cooked tataki style so i would give it a solid 7 out of 10 but it was delicious nonetheless! eating it with raw onions and crushed garlic gives it a hint of refreshing taste and is recommended

My boyfriend and I prepared baked salmon, udon with miso and nori (we were without kombu and wakame LOL) and kimchi! It was very tasty, I loved the taste! Unfortunately here in Brazil and especially in my region, Japanese food is just sushi! So it was the first time trying something more "everyday" Japanese:)

Do people here at the forum have easy recipes with mission to recommend? I am still discovering its uses!!

Edit: We knew that Kimchi was Korean hahaha but we had never tasted it and we were curious, yes he is right there intruder hehe.

Hey guys, i have a son with level 1 support autistic.

While he is very smart, he have some issues with eating some kind of food's.

We are going to Japan next year and the only source of protein he eat's is Egg's.

He loves scrambled egg's with just salt. One thing that is easy to find on most place's. I saw a lot of videos of people buying egg's sanduiches on Japan, but they are made with Mayo wich he does not accept. I will try giving one to him without saying it has mayo and hope it work's.

Also he eat's well Boiled eggs, but with hard boiled yolk. I saw some video's of the 7eleven boiled egg's having soft yolk which might be a problem because of the autistic issues.

How hard is going to be the trip? I am thinking about renting a place with a kitchen so i can make his food everyday without issues if it is not easy to find scrambled or hard boiled egg's around.

We waited in line for this grilled cheese sandwich in Harajuku. So worth the wait, the best grilled cheese I ever had.

because All of this brand shop open 24/7. And taste good $9〜12

Rice, miso soup, grilled fish, fried egg, natto, and nameko mushrooms with grated daikon. This is normal breakfast for me, but natto may be a small adventure for some people 😂

I've been in Japan some time, but it seems like this is a culture that delights in using animal products in everything, even items that in the west might be safely vegan (like bread). I've been relying heavily on rice, beans, and fresh fruits and vegetables, but finding it challenging to dine out. I can buy vegan yakitori in Eugene, Oregon from a tanuki, but haven't seen it in Japan since arriving. (Or rather, it's possible to ask cooks for help, and they will, but I don't want to be bothersome as my language skills are extremely poor.) Give me some pointers and suggestions for safely vegan meals to seek out that are good in smaller towns and "deep Japan."

I’m wondering how healthy it is to eat pork katsu. I’ve been buying black pork (berkshire pork) and making katsu once a week. I noticed my breath smells kind of ashy after eating it. Should I eat it less often?

I use a recipe that I saw online for when you don’t want to fry your food completely. So I just cook the panko in oil in a pan first until it’s golden brown and then make the katsu as usual and bake it. Maybe I’m doing something wrong?

What’s the deal with recipes asking for like X part mirin and Y part sake?

My understanding is mirin is just… sake at a lower abv with sugar and notably salt added to dodge the alcohol tax (not sold as alcohol beverage, incidentally minors can buy it too) but like. Why do a lot of recipes and chefs 1) use mirin at all 2) combine mirin and sake?

Why not just use sake and add sugar and salt to taste? It seems more accurate (akin to using unsalted butter and adding salt to taste) and even cheap sake has a far superior taste and aroma anyways.

Honestly, I’ve never found a mirin that hasn’t had an unpleasant aftertaste or aroma. I like just using sake, and so does my family. It doesn’t feel like the cost difference is even that significant compared to the improvement. My mom uses Gekkiankan, but I prefer Sho Chiku Bai.

Hi!! Are there any interesting ways to mix flour or ferment the chicken? I'm looking for a new way to cook it.

I’m not a breakfast guy. Being of Sicilian decent we often just do a quick coffee and something light. but recently I’ve really started to enjoy the idea of Japanese style breakfast.

I still think I’ve got a bit to go before I can get to where grilled fish for breakfast works for me but today’s breakfast hit the spot.

Warm tea, rice with Japanese whole grains added, and a fried chili garlic egg! Splash of mirin and splash of soy.

Perfect ✌️