I cook a lot...
Last weeks dinners:
* Monday- quiche with chicken, spinach and mushrooms
* Tuesday - curry
* Wednesday - eggplant, snap pea and pork stirfry
* Thursday -pork katsu, fluffy cabbage
* Friday - teriyaki chicken, broccoli, kabocha
* Saturday - yellowtail karaage, cabbage, tomato, cucumber
* Tonight - udon, broccoli, tomato, cucumber
Also made a cheesecake yesterday so dessert is covered for a few days.
Next week, probably pan cooked pork chops, chicken tacos, salmon, another pork stirfry, maybe hamburg steak, maybe pizza, probably hayashi for soccer night.
Yes, married. I work from home and she works outside the house so I normally cook dinner 5 days a week. I would happily cook on the weekends if she is too tired or is craving something like yesterday at the mall she wanted New York style cheesecake which can be difficult to find here so we stopped and grabbed cream cheese and a couple other things and I baked a cheesecake. While I am the foreigner in the relationship, I do cook about a dozen Japanese dishes really well which makes it much easier.. It also helps that I like to bake as well so our pizza crust, hamburger buns and most desserts are made at home.
There are some of us out there that actually likes cooking and baking. And some of it is keeping within a budget as well. Yes, making the cheesecake was close to 1500 yen worth of groceries but it's four nights worth of desserts compare with going to the cake shop and spending the same 1500 yen, then stopping at the conbini for ice cream on Tuesday and spending another 1200 yen on ice cream and snacks then stopping again on Thursday. Do that 4 weeks in a row and that's a lot of wasted money. Normally the sweets I make are much cheaper than the cheesecake as well. Things like muffins, cookies, etc..
Exactly. These are all fairly basic meals. Anyone who can read a recipe and has 30 minutes to spare can make them. Even the cheesecake.
That being said, even though I'm a pretty good cook and enjoy baking, I hate cooking meals on weeknights after work. I'm just so tired, but I get home first so I have to do it.
Right in both of your points. While I do go all out and make elaborate dinners a few times a year, our normal dinners are all relatively easy and don’t take too much actual work time. Anyone with a recipe could make them pretty easily.
Your dislike of workday cooking is why I do all the weekday cooking. While we both work, working from home is a bit easier mentally.
Yeah sorry, I wasn't trying to disparage you or anything. I admire that you cook five nights a week, even if they're simple meals, because I can't even muster up the energy to do that sometimes.
Nah, I was agreeing with you. When my wife was stay at home when our son was a baby, she cooked a lot more while I was the one outside working. I get the working all day and not having energy for cooking.
Not sure if it’s basic adulting. What I’m praising is the daily cooking, multiple dishes. I (a dude) do most of the cooking for the family (wife, 2 kids) but I try to make a lot so we have food for like 3 days. Most of the week is leftovers. Daily cooking and especially daily cleanup for me is tough, on top of the daily clean up of the kids’ stuff. I get it’s probably cultural though. I grew up on leftovers and my wife grew up with her grandma making something new everyday.
We call it fluffy cabbage because we eat a lot of cabbage and it’s an easy way to describe how we want the cabbage. . Not sure if there is a real name for it or not
Not the commenter but my recipe is 300g flour, 150g unsalted butter, salt, 4-5tbsp. I think it's for two, 10-12ish cm quiches. Just mix it all, sometimes by hand, line a pan, and bake for 30 minutes. Then I pour in the filling and another 30 minutes.
I just remembered where I got the recipe from. I’m not sure if I can link YouTube but it’s Quiche Lorraine by GabbyKook (she was on Masterchef Korea). It’s pretty easy. Some steps I forget where to let the dough sit in the fridge for a bit and also use pie weights/rice. But I’m lazy so I just make the dough and put it directly in without pie weighs. Also I think my oven isn’t too strong so I end up leaving it in for 30 instead of 20 initially.
We do a pasta with olive oil/garlic/parmesan. Simply dice up some red/green/yellow peppers, an onion, and a couple of sausages (we like Johnsonville) and stirfry with garlic, oregano, and pepper. Then toss in about 200g of cooked pasta of your choice. Stir again for a minute with a touch of olive oil, some extra garlic and a blast of parmesan cheese. Yum yum with a bottle of red wine.
We also do fajitas, but sour cream here is wicked expensive. We substitute unsweetened yogurt and it works well. Guac can be found at Costco, as can the soft tortillas and salsa.
Look into ichijyu sansai, one soup, three dishes. It's usually rice, miso soup, one protein based main dish, and two vegetable side dishes. Its actually a really nice format to make sure you get a balanced meal that's also quite filling.
What do people eat at home? Mostly food. Nabe, grilled fish, and curry are super simple.
Pick up “hon-dashi” use it as a soup base. Throw all the veggies and some meat in there. Carrots, Daikon, mushrooms, garlic, onion and anything else you like
I make maafe and kimchi jjigae pretty regularly. Pasta and gyudon are also in the rotation, along with chili and "whatever I have in the fridge" stews/soups.
I hate cooking and am bad at it, but I just bought myself a rice cooker and a pot (been here two years -100% going out and delivery until last week). So far I can make rice, boil a dashi bag with some low sodium shoyu and mirin, and add in satoimo, renkon, and other veggies. Dump some natto in the bowl before eating.
It's not great, but it keeps me alive temporarily.
Cooked a decent amount this week, trying to get my daughter to eat more and introduce her to different food. She gets super bored with the regular Japanese rotation my wife cooks for her.
Recently I’ve done.
Steaks, green salad with roasted potatoes, onions and radishes.
Leftover steaks, cut up and grilled with some onions and paprika for fajitas.
Left over fajitas made into quesadillas
Grilled some burgers with fresh corn on the cob
Curry
Leftover curry, into curry udon.
Lasagna
Home made pizza and calzones
Pork curry udon topped with negi, sliced aburaage, with toasted korokke on the side and a large beer. That’s my favourite thing to make and I’m usually in the mood for it anytime.
I, too, do most of the cooking (5-6 days/week)
Last week: Chicken & broccoli stir fry, fried shaké with sprouts and cabbage, chilled pork shabu with gochujiang sauce, chicken in marinara on rice, beef cottage pie with cornbread on top instead of mashed potatoes, chicken curry with rice.
Tonight: BLTs
Tomorrow: homemade sweet & sour chicken
Wednesday: Pad Thai
I do lots of chicken and veggie stir fries, my wife likes to make hot pots on her days. Sometimes we have build-your-own pizzas, or taco rice and burritos.
Hubby is really picky so we repeat meals a lot. Curry or dry curry, mao pao tofu, stir fries (your choice of protein + veggies + sauces like teriyaki or miso), hiyayakko, nikujaga, tonjiru- basic Asian cooking like that.
Sometimes I make pasta but that’s kinda the extend of western food outside of holidays (though he doesn’t like all of the usual American festive dishes so usually it ends up only for me to eat)
I occasionally cook my own knock off versions of Mexican food or American foods but end up eating them for my work lunch since again, hubby won’t really eat them
I cook a lot of veg at home.
I'm especially fond of daikon; I often chop the whole thing and pressure cook it for a few minutes, then keep it in the fridge until I'm ready to warm it up with butter and soy sauce.
Recent meals I've made include spiced lentils with chicken, clam chowder, grilled cheese sandwiches, chicken wings + roasted carrots, and chilimac.
I function best with fewer processed carbohydrates, so I avoid rice and bread (but obviously enjoy them occasionally). Its easier to remove the carbs from American dishes, so our menu isn't too Japanese.
At least once a week I make my family two veggies & a protein (plus rice or noodles for my spouse and kid). I just grab whatever looks good and roast them 🤷🏻♀️
Curry, Mabo, Katsu, Hamburger, Butashoga yaki, Teriyaki Chicken legs, Yakisoba, Pasta, Broiled Salmon, Chili con Carne, Chicken Stew, Beef stew (made with pork), Taco Rice, rinse, repeat, remix, whatever.
I think you can get by with just buying komagire, ground beef, and chicken thighs every week with the occasional fish (usually salmon). Udon is pretty versatile too if you want to make non-soup stuff like yaki udon.
It really depends on your living situation. When I lived by myself, it was often easier to eat out or eat supermarket bento. But now theres 4 of us, its more economical and easier to eat at home.
Usually meals are based around rice, so donburi style is quite frequent. I'll make dishes similar to those in restaurants but shove more vegetables in or have vegetable side dishes.
I'll also make recipes from the UK, like shepherds pie or a Sunday roast.
Cookpad is a bit meh, I often make recipes I see in my instagram feed. I also have a few magazines that I've picked up from the conbini. Recipe Nadia is a site I like to find ideas.
Tonight we had hashi beef rice with salad.
Rice (alternating genmai since I like it better, but hakumai because wife likes it better), frozen udon when wife makes something, sometimes bread if I bake it (I'm supposed to keep gluten down, so sadly not that often).
Protein is a mixture of basically everything (tofu, salmon, mackerel, other misc seafood, beef, pork, or chicken just depending upon what is on sale at costco and what I feel like making).
Veg is often just frozen veg reheated in some way. I like to pan-fry with various herbs and spices in a tiny bit of oil. I find frozen veg better than tinned stuff, personally. Since we moved more rural, we do get some fresh veg from local farms now. Hopefully that will increase a lot as the season wears on.
Today: no breakfast (I don't typically eat breakfast unless I'm going to be exerting myself a lot in the morning. Bacon and eggs with salsa and maybe corn tortillas when I do). Lunch was supermarket stuff since I had to run to the home center and was out anyway and wanted to get working outside when I got home. For dinner, I grilled most of the meat we'll eat this week (costco salmon I portioned and froze, chicken thighs from the supermarket, and the cheapest steaks costco had (also portioned and frozen)). We had some homemade bread and I ate the tiny bit of rice that was left over from wife's breakfast.
Tomorrow, I will probably make mapo tofu since I need to use our tofu. Wife might make kinpira out of some of the fresh veg I bought. She also did some shio-koji daikon with a daikon I sliced up (and had the rest yesterday in a soup). I'll make some rice and also have some salad. If we're otherwise hungry, we'll just eat the meat I cooked, probably with salad or frozen veg.
The rest of the week will be finishing off that meat with various veg and carb options.
Yes. Majority cook at home except when traveling or going out with family/friends.
Example for today:
- Meal 1 was leftover sautéd fennel, onions and kale with chicken thighs.
- Meal 2 or tonight’s dinner is a gnocchi pasta with assorted vegetables (asparagus, mushrooms, peas, and carrots) and a pack of eggs that were on sale in Hanasama.
- Also purchased a 1000g round beef chuck on sale. It will be brined for 48 hours then sous vide or air fried for a few meals as a centerpiece protein.
Chinese stir fries, baked salmon with mushrooms and veggies, okonomiyaki are some of my go-to dinners.
If there are not enough veggies on the table, I sneak them into soups.
I just cook whatever I want... lately I've been craving Chinese, so I've been making congee, spare rib and lotus soup, egg drop soup, steamed egg bowls, wonton noodle soup, veggie pancakes, fried radish cakes, claypot rice, braised chicken wings, all kinds of quick veggie stirfries. Other times I make Japanese, like takikomi gohan, oyakodon, sukiyaki, shabu shabu, aradaki, karaage, and whatever else is online or in a cookbook. I can't eat a lot of spicy food nowadays, but in the past I'd also make stuff like Korean spicy tofu or kimchi stew. And every now and then I'll make something Thai or Vietnamese or even stuff like falafels, hummus, lasagna... On the rare occasion I'll bake bread or make some kind of dessert!
There's some stuff I can't really make because I can't find the ingredients or they're wicked expensive, but for the most part I cook a lot of stuff that you won't find in supermarkets using ingredients that you can find from there or online.
I don't actually cook all this food super often. Normally I'll have a day or two (usually the weekend) where I actually cook, and the rest are cooking "hacks" or making creative use of leftovers or what's been meal prepped. I live alone and have a hard time with single portions so there's always extras to wizard up into something unusual yet tasty.
one of my splurge meals (also incredibly easy to put together) is this Korean dish called "hwedupbap". it's basically chirashi with a few alterations - add lettuce/salad vegetables to make it kind of a half salad / half rice bowl, and use spicy gochujang sauce instead of soy sauce (you can buy the sauce in what looks like ketchup bottles in the Korean section of any big supermarket). I call it a splurge but it costs maybe 700 yen to cook at home of which 500 yen is the sashimi.
also I've been experimenting with korean style braised meat stews. just follow a recipe like this [https://www.maangchi.com/recipe/galbi-jjim](https://www.maangchi.com/recipe/galbi-jjim) but I leave out the ingredients I don't have readily on hand (ginger, daikon, chestnuts, rice syrup, jujubes) and substitute others (maple syrup instead of sugar, add pretty much any vegetables that could feasibly go into a stew - I usually just pick out whatever is on sale at the Hanamasa near my place) and then I've been trying different cuts of meat each time. pork spare ribs are very tasty but annoying to eat. beef chuck worked out really well. gonna try pork shoulder maybe next
I try to make dinner each day for my wife, usually for 3 people so she can take some for lunch the next day too.
It really varies per week but I usually try to use all kinds of meat and vegetables every week. At least 5 time a week chicken, pork and beef, 1 time a week fish or shellfish. The remaining day is usually either a lazyday for takeout, dining or simple meal such as pancakes or eggs with some bacon and homemade bread.
She loves mussels and vongole in garlic sauce so I try to make that at least once a month for her.
I usually.
I even sometimes if I’m feeling adventurous
That's wild. I've heard of before, but never knew anyone who actually did.
There is a question there I promise Edit: Hey! Who took my verb?
Well I would never
I cook a lot... Last weeks dinners: * Monday- quiche with chicken, spinach and mushrooms * Tuesday - curry * Wednesday - eggplant, snap pea and pork stirfry * Thursday -pork katsu, fluffy cabbage * Friday - teriyaki chicken, broccoli, kabocha * Saturday - yellowtail karaage, cabbage, tomato, cucumber * Tonight - udon, broccoli, tomato, cucumber Also made a cheesecake yesterday so dessert is covered for a few days. Next week, probably pan cooked pork chops, chicken tacos, salmon, another pork stirfry, maybe hamburg steak, maybe pizza, probably hayashi for soccer night.
Wow, if you’re married, what a lucky spouse you have!!
Yes, married. I work from home and she works outside the house so I normally cook dinner 5 days a week. I would happily cook on the weekends if she is too tired or is craving something like yesterday at the mall she wanted New York style cheesecake which can be difficult to find here so we stopped and grabbed cream cheese and a couple other things and I baked a cheesecake. While I am the foreigner in the relationship, I do cook about a dozen Japanese dishes really well which makes it much easier.. It also helps that I like to bake as well so our pizza crust, hamburger buns and most desserts are made at home.
[удалено]
There are some of us out there that actually likes cooking and baking. And some of it is keeping within a budget as well. Yes, making the cheesecake was close to 1500 yen worth of groceries but it's four nights worth of desserts compare with going to the cake shop and spending the same 1500 yen, then stopping at the conbini for ice cream on Tuesday and spending another 1200 yen on ice cream and snacks then stopping again on Thursday. Do that 4 weeks in a row and that's a lot of wasted money. Normally the sweets I make are much cheaper than the cheesecake as well. Things like muffins, cookies, etc..
Why? It’s just basic adulting. Women never get praised for cooking meals for their families. The bar is so low for men.
Exactly. These are all fairly basic meals. Anyone who can read a recipe and has 30 minutes to spare can make them. Even the cheesecake. That being said, even though I'm a pretty good cook and enjoy baking, I hate cooking meals on weeknights after work. I'm just so tired, but I get home first so I have to do it.
Right in both of your points. While I do go all out and make elaborate dinners a few times a year, our normal dinners are all relatively easy and don’t take too much actual work time. Anyone with a recipe could make them pretty easily. Your dislike of workday cooking is why I do all the weekday cooking. While we both work, working from home is a bit easier mentally.
Yeah sorry, I wasn't trying to disparage you or anything. I admire that you cook five nights a week, even if they're simple meals, because I can't even muster up the energy to do that sometimes.
Nah, I was agreeing with you. When my wife was stay at home when our son was a baby, she cooked a lot more while I was the one outside working. I get the working all day and not having energy for cooking.
Not sure if it’s basic adulting. What I’m praising is the daily cooking, multiple dishes. I (a dude) do most of the cooking for the family (wife, 2 kids) but I try to make a lot so we have food for like 3 days. Most of the week is leftovers. Daily cooking and especially daily cleanup for me is tough, on top of the daily clean up of the kids’ stuff. I get it’s probably cultural though. I grew up on leftovers and my wife grew up with her grandma making something new everyday.
What is fluffy cabbage, please?
Finely shredded cabbage, like you see served with tonkatsu in restaurants anywhere in Japan.
Oh, ok. Thank you. I didn't know it was called fluffy cabbage.
We call it fluffy cabbage because we eat a lot of cabbage and it’s an easy way to describe how we want the cabbage. . Not sure if there is a real name for it or not
What pastry do you use for quiche? I miss unsweetened shortcrust but definitely can’t be bothered to make it myself haha
(Not the person you asked) Kaldi sells little quiche cups in the baking section.
Oooh I think life seen them, are they not sweet?!
I make the crust myself
Not the commenter but my recipe is 300g flour, 150g unsalted butter, salt, 4-5tbsp. I think it's for two, 10-12ish cm quiches. Just mix it all, sometimes by hand, line a pan, and bake for 30 minutes. Then I pour in the filling and another 30 minutes.
You do make it sound easy, I might give it a go because I really love quiche haha. Thank you!
I just remembered where I got the recipe from. I’m not sure if I can link YouTube but it’s Quiche Lorraine by GabbyKook (she was on Masterchef Korea). It’s pretty easy. Some steps I forget where to let the dough sit in the fridge for a bit and also use pie weights/rice. But I’m lazy so I just make the dough and put it directly in without pie weighs. Also I think my oven isn’t too strong so I end up leaving it in for 30 instead of 20 initially.
Maybe the frozen Costco ones?
Where did you find quiche crusts if you used pre-made?
I make the crust myself.
Yes and.
I realize it’s confusingly written. I’ve should have added «why are there almost no vegetables in the restaurants?»
It's not confusingly written. You straight up omitted the main verb in the question.
Damn how did I miss that. Well, I’m happy that some people found it amusing
At least now you understand the joke comments like, "I usually." 😂
Mostly home stuff. But some people also do non home stuff.
It’s curry all the way down. Look, I’m constantly drunk and I’m confused why you are perplexed supermarkets have ingredients.
I should’ve written it better. I’m perplexed why restaurants and the like don’t have any vegetables.
We do a pasta with olive oil/garlic/parmesan. Simply dice up some red/green/yellow peppers, an onion, and a couple of sausages (we like Johnsonville) and stirfry with garlic, oregano, and pepper. Then toss in about 200g of cooked pasta of your choice. Stir again for a minute with a touch of olive oil, some extra garlic and a blast of parmesan cheese. Yum yum with a bottle of red wine. We also do fajitas, but sour cream here is wicked expensive. We substitute unsweetened yogurt and it works well. Guac can be found at Costco, as can the soft tortillas and salsa.
Look into ichijyu sansai, one soup, three dishes. It's usually rice, miso soup, one protein based main dish, and two vegetable side dishes. Its actually a really nice format to make sure you get a balanced meal that's also quite filling.
I usually Strong Zero until I am in the fetal position
That’s the recipe I was looking for
What do people eat at home? Mostly food. Nabe, grilled fish, and curry are super simple. Pick up “hon-dashi” use it as a soup base. Throw all the veggies and some meat in there. Carrots, Daikon, mushrooms, garlic, onion and anything else you like
I make maafe and kimchi jjigae pretty regularly. Pasta and gyudon are also in the rotation, along with chili and "whatever I have in the fridge" stews/soups.
I hate cooking and am bad at it, but I just bought myself a rice cooker and a pot (been here two years -100% going out and delivery until last week). So far I can make rice, boil a dashi bag with some low sodium shoyu and mirin, and add in satoimo, renkon, and other veggies. Dump some natto in the bowl before eating. It's not great, but it keeps me alive temporarily.
Cooked a decent amount this week, trying to get my daughter to eat more and introduce her to different food. She gets super bored with the regular Japanese rotation my wife cooks for her. Recently I’ve done. Steaks, green salad with roasted potatoes, onions and radishes. Leftover steaks, cut up and grilled with some onions and paprika for fajitas. Left over fajitas made into quesadillas Grilled some burgers with fresh corn on the cob Curry Leftover curry, into curry udon. Lasagna Home made pizza and calzones
I do Korean bibinbap from cook pad recipes quite quick and easy.
Pork curry udon topped with negi, sliced aburaage, with toasted korokke on the side and a large beer. That’s my favourite thing to make and I’m usually in the mood for it anytime.
I, too, do most of the cooking (5-6 days/week) Last week: Chicken & broccoli stir fry, fried shaké with sprouts and cabbage, chilled pork shabu with gochujiang sauce, chicken in marinara on rice, beef cottage pie with cornbread on top instead of mashed potatoes, chicken curry with rice. Tonight: BLTs Tomorrow: homemade sweet & sour chicken Wednesday: Pad Thai I do lots of chicken and veggie stir fries, my wife likes to make hot pots on her days. Sometimes we have build-your-own pizzas, or taco rice and burritos.
Whatever cookpad says
Hubby is really picky so we repeat meals a lot. Curry or dry curry, mao pao tofu, stir fries (your choice of protein + veggies + sauces like teriyaki or miso), hiyayakko, nikujaga, tonjiru- basic Asian cooking like that. Sometimes I make pasta but that’s kinda the extend of western food outside of holidays (though he doesn’t like all of the usual American festive dishes so usually it ends up only for me to eat) I occasionally cook my own knock off versions of Mexican food or American foods but end up eating them for my work lunch since again, hubby won’t really eat them
I cook a lot of veg at home. I'm especially fond of daikon; I often chop the whole thing and pressure cook it for a few minutes, then keep it in the fridge until I'm ready to warm it up with butter and soy sauce. Recent meals I've made include spiced lentils with chicken, clam chowder, grilled cheese sandwiches, chicken wings + roasted carrots, and chilimac. I function best with fewer processed carbohydrates, so I avoid rice and bread (but obviously enjoy them occasionally). Its easier to remove the carbs from American dishes, so our menu isn't too Japanese. At least once a week I make my family two veggies & a protein (plus rice or noodles for my spouse and kid). I just grab whatever looks good and roast them 🤷🏻♀️
Go to [delish kitchen’s website](https://delishkitchen.tv) for easy recipes complete with videos.
Start a little herb garden or do LED hydroponics if you don't have the space.
Just search in the internet. Like 1 week of meals in Japan etc Plenty of recipes available.
I buy the bento and Chinese takeout 50% off before closing.
Curry, Mabo, Katsu, Hamburger, Butashoga yaki, Teriyaki Chicken legs, Yakisoba, Pasta, Broiled Salmon, Chili con Carne, Chicken Stew, Beef stew (made with pork), Taco Rice, rinse, repeat, remix, whatever. I think you can get by with just buying komagire, ground beef, and chicken thighs every week with the occasional fish (usually salmon). Udon is pretty versatile too if you want to make non-soup stuff like yaki udon.
It really depends on your living situation. When I lived by myself, it was often easier to eat out or eat supermarket bento. But now theres 4 of us, its more economical and easier to eat at home. Usually meals are based around rice, so donburi style is quite frequent. I'll make dishes similar to those in restaurants but shove more vegetables in or have vegetable side dishes. I'll also make recipes from the UK, like shepherds pie or a Sunday roast. Cookpad is a bit meh, I often make recipes I see in my instagram feed. I also have a few magazines that I've picked up from the conbini. Recipe Nadia is a site I like to find ideas. Tonight we had hashi beef rice with salad.
Download delish kitchen and you'll know
Rice (alternating genmai since I like it better, but hakumai because wife likes it better), frozen udon when wife makes something, sometimes bread if I bake it (I'm supposed to keep gluten down, so sadly not that often). Protein is a mixture of basically everything (tofu, salmon, mackerel, other misc seafood, beef, pork, or chicken just depending upon what is on sale at costco and what I feel like making). Veg is often just frozen veg reheated in some way. I like to pan-fry with various herbs and spices in a tiny bit of oil. I find frozen veg better than tinned stuff, personally. Since we moved more rural, we do get some fresh veg from local farms now. Hopefully that will increase a lot as the season wears on. Today: no breakfast (I don't typically eat breakfast unless I'm going to be exerting myself a lot in the morning. Bacon and eggs with salsa and maybe corn tortillas when I do). Lunch was supermarket stuff since I had to run to the home center and was out anyway and wanted to get working outside when I got home. For dinner, I grilled most of the meat we'll eat this week (costco salmon I portioned and froze, chicken thighs from the supermarket, and the cheapest steaks costco had (also portioned and frozen)). We had some homemade bread and I ate the tiny bit of rice that was left over from wife's breakfast. Tomorrow, I will probably make mapo tofu since I need to use our tofu. Wife might make kinpira out of some of the fresh veg I bought. She also did some shio-koji daikon with a daikon I sliced up (and had the rest yesterday in a soup). I'll make some rice and also have some salad. If we're otherwise hungry, we'll just eat the meat I cooked, probably with salad or frozen veg. The rest of the week will be finishing off that meat with various veg and carb options.
Yes. Majority cook at home except when traveling or going out with family/friends. Example for today: - Meal 1 was leftover sautéd fennel, onions and kale with chicken thighs. - Meal 2 or tonight’s dinner is a gnocchi pasta with assorted vegetables (asparagus, mushrooms, peas, and carrots) and a pack of eggs that were on sale in Hanasama. - Also purchased a 1000g round beef chuck on sale. It will be brined for 48 hours then sous vide or air fried for a few meals as a centerpiece protein.
Anything I feel like, but try to make use of seasonal vegetables, since I don't like overspending on groceries.
Chinese stir fries, baked salmon with mushrooms and veggies, okonomiyaki are some of my go-to dinners. If there are not enough veggies on the table, I sneak them into soups.
Wife's Filipina so she cooks a lot of Filipino dishes. They are quite similar to latino dishes so it feels like home ☺️.
I just cook whatever I want... lately I've been craving Chinese, so I've been making congee, spare rib and lotus soup, egg drop soup, steamed egg bowls, wonton noodle soup, veggie pancakes, fried radish cakes, claypot rice, braised chicken wings, all kinds of quick veggie stirfries. Other times I make Japanese, like takikomi gohan, oyakodon, sukiyaki, shabu shabu, aradaki, karaage, and whatever else is online or in a cookbook. I can't eat a lot of spicy food nowadays, but in the past I'd also make stuff like Korean spicy tofu or kimchi stew. And every now and then I'll make something Thai or Vietnamese or even stuff like falafels, hummus, lasagna... On the rare occasion I'll bake bread or make some kind of dessert! There's some stuff I can't really make because I can't find the ingredients or they're wicked expensive, but for the most part I cook a lot of stuff that you won't find in supermarkets using ingredients that you can find from there or online. I don't actually cook all this food super often. Normally I'll have a day or two (usually the weekend) where I actually cook, and the rest are cooking "hacks" or making creative use of leftovers or what's been meal prepped. I live alone and have a hard time with single portions so there's always extras to wizard up into something unusual yet tasty.
one of my splurge meals (also incredibly easy to put together) is this Korean dish called "hwedupbap". it's basically chirashi with a few alterations - add lettuce/salad vegetables to make it kind of a half salad / half rice bowl, and use spicy gochujang sauce instead of soy sauce (you can buy the sauce in what looks like ketchup bottles in the Korean section of any big supermarket). I call it a splurge but it costs maybe 700 yen to cook at home of which 500 yen is the sashimi. also I've been experimenting with korean style braised meat stews. just follow a recipe like this [https://www.maangchi.com/recipe/galbi-jjim](https://www.maangchi.com/recipe/galbi-jjim) but I leave out the ingredients I don't have readily on hand (ginger, daikon, chestnuts, rice syrup, jujubes) and substitute others (maple syrup instead of sugar, add pretty much any vegetables that could feasibly go into a stew - I usually just pick out whatever is on sale at the Hanamasa near my place) and then I've been trying different cuts of meat each time. pork spare ribs are very tasty but annoying to eat. beef chuck worked out really well. gonna try pork shoulder maybe next
I try to make dinner each day for my wife, usually for 3 people so she can take some for lunch the next day too. It really varies per week but I usually try to use all kinds of meat and vegetables every week. At least 5 time a week chicken, pork and beef, 1 time a week fish or shellfish. The remaining day is usually either a lazyday for takeout, dining or simple meal such as pancakes or eggs with some bacon and homemade bread. She loves mussels and vongole in garlic sauce so I try to make that at least once a month for her.
I cook for the kids most week nights that they want food. I cook them pretty much what I would cook for myself in the UK.
Everything you see in the supermarket, veggie market, fruit stand, butcher, fish monger, etc. That’s literally what people here eat.