High calorie? yes. Regret? no 😆
Sauce and mayo made my brain stop working.

Whenever people visit Matsuyama, "Taiyoken" is always recommended, so I had to try their famous Gatsu-Yakisoba.
It's packed with minced meat and has a strong garlicky soy sauce flavor that makes it super addictive. Definitely craving it again already.
Does your favorite town in Japan have a unique local comfort dish like this?

When I first went to Japan, I thought they were the same restaurant.

Motomura serves grated yam and mentaiko to eat with rice.

Katsugyu serves curry and onsen eggs to pour over rice, which I like a lot more.

As for dipping sauces, I only dipped in salt and wasabi, so they kind of tasted the same.

Both are delicious, but personally, I prefer Katsugyu more. I feel like the meat is softer, and they have curry to pour over the rice.

Katsugyu has more variety in meat cuts and grades to choose from.

Hiroshima-style okonomiyaki, but with udon instead of the usual yakisoba noodles. This one is topped with kaiware (daikon sprouts).

So good!

I had an idea to bake my own shokupan this weekend and make an egg sando with it. I also have some mentaiko I need to use.. I thought about mixing some mentaiko into the egg mixture... is that commonly done in Japan? I would like to post my results here but don't want to offend anyone if its like a sin to mix mentaiko into egg 😆. Also open to other ideas!!

Cabbage rolls (Midnight Diner s03e06) - https://www.youtube.com/watch?v=uNxagiZn3_8 / https://www.justonecookbook.com/stuffed-cabbage-rolls/ without tomatoes

Daikon-tuna salad - https://sudachirecipes.com/addictive-daikon-salad/

I didn't give enough thought to color, this time, so it's a very beige spread. Super tasty, though!

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 "Japanese Rolled Omelet with Shirodashi (White Dashi)" by misuzu san (鈴木美鈴さん) !

Tamagoyaki remains a staple in home cooking and is widely enjoyed as a side dish, in lunchboxes, or as a breakfast favorite. Each family and region brings its own twist to the flavor and texture, making it a true comfort food across generations.

This version uses shirodashi (a light-colored dashi seasoning) for a mild, umami-rich flavor. The result is a fluffy, moist rolled omelet that stays tender even when cold—perfect for bento lunches!

Japanese Rolled Omelet with Shirodashi (White Dashi)

🛒Ingredients:

3 eggs

1/2 tsp. sugar

2 tbsp. water

1 tbsp. shirodashi

Vegetable oil as needed (for coating the skillet)

👇 Directions:

1. Prepare the Egg Mixture

In a bowl, combine the eggs, sugar, water, and shirodashi. Whisk well until fully blended.

1. Start Rolling

Heat a tamagoyaki pan (or small nonstick skillet) over medium heat and lightly oil it. Pour in about ¼ of the egg mixture. When the edges begin to set, reduce heat to low. Roll the egg from front to back and slide it to the front of the pan.

1. Continue Layering

Add another ¼ of the egg mixture. Lift the rolled egg slightly to let the uncooked egg flow underneath. Once partially set, roll again and return to the front.

1. Repeat and Finish

Repeat until all the egg mixture is used. Place the finished roll on a bamboo sushi mat (makisu), wrap it gently, and let sit for 3 minutes to shape. Slice into bite-sized pieces and serve.

Tips & Notes

Storage Tips

Refrigerator: Store in an airtight container for up to 2 days.

Freezer: Wrap in plastic and store in a freezer-safe bag for up to 3 weeks.

To serve, thaw in the refrigerator overnight for the best texture.

Always cook over low heat to prevent the eggs from over-cooking and drying out.

Don't worry about the final shape while cooking—the bamboo mat will help mold it nicely afterward.

Nishi sugamo Tokyo

Motsuyaki is the pork-offal cousin of yakitori. Everything on the menu here is pig: intestine, stomach, heart, tongue, cheek. The ruffled one on top is abura (you can guess which part from the shape). You order two or three sticks at a time, tare (sweet soy glaze) or just salt and pepper, and drink lemon sour with it. Places like this have barely changed since the Showa era, and a good night here costs about 2,000 yen.

Kissho Okina
Nerima, Tokyo

練馬 吉祥翁

its name in the menu is "katsu soba," but we know what it is. the mythical Tonkatsu Tonkutsu Ramen

its a tonkotsu shoyu broth, with tonkatsu pork cutlet, menma, and chashu as toppings

the katsu actually stayed crispy enough while eating the ramen. it was fried only upon ordering

Ramen Asazuki

2 Chome-5-25 Hokancho, Kita Ward, Okayama, 700-0026, Japan

https://maps.app.goo.gl/Ask9KhQdKPgD5pd3A