Who doesn’t love Japanese food? Even if you’re not a fan of sushi, chances are there’s one or two dishes on the Japanese menu that excites your taste buds. The Japanese have been known for eating foods that are rich in nutrients and come from natural resources. If you’ve always wanted to learn how to cook Japanese cuisine, then you’re in luck because there are a couple of fairly simple dishes you can make right in your own home.

What would Japanese cuisine be without miso soup? This delicious dish is served with just about every Japanese meal and is even a breakfast food in the East. Eating miso soup can provide benefits to the immune system and can even help lower blood cholesterol. You’ll need the following:

·    3 cups water

·    2 tablespoons white miso

·    1 packet Dashi stock base (a type of chicken bouillon made from seaweed and dried fish flakes)

·    2 tablespoon dried wakame (a type of seaweed that is chock full of antioxidants)

·    1 cup sliced shiitake mushroom caps

·    ½ tablespoon soy sauce (low sodium is best, health-wise)

·    1 12 ounce package of drained, and cut silken-firm tofu

·    ¼ cup sliced scallions

First take your wakame seaweed and soak in warm water for 15 minutes to take away the stiffness and then drain. Bring water to boil in a large pot and add your packet of Dashi stock base. Turn down the heat, cover and allow to simmer for 10 minutes. Remove the packet (like a teabag). In a small bowl pour a half cup of your Dashi stock base and add your miso, using a whisk and set aside. Add your tofu and mushrooms to your pot on the stove and simmer for two minutes. Next, add in your miso mixture you’ve set aside, along with your scallions and soy sauce. Now your miso soup is ready to serve.

If you’re looking for a good traditional Japanese main course, you’ll enjoy learning how to make Chicken and Egg Donburi. Gather together the following ingredients:

·    1 medium, sliced onion

·    1 ½ tablespoon canola or vegetable oil, divided

·    ¼ teaspoon salt, divided

·    8 ounces boneless, skinless chicken breast, cut into thin strips

·    1 tablespoon brown sugar

·    4 eggs, lightly beaten

·    1 6 ounce bag baby spinach leaves

·    2 teaspoon minced ginger root

·    ¾ cup reduced sodium chicken broth

·    2 cups cooked brown rice

·    2 tablespoon soy sauce (low sodium)

Place a large nonstick skilled over medium-high heat and add one teaspoon oil and spinach and cook for one minute until the spinach wilts. Remove spinach and put on a plate. Add 1 ½ teaspoons of oil to the pan, add your onion and cook for two minutes. Add 8 teaspoons of salt, as well as your ginger and cook for 45 seconds. Next, add your chicken strips and the rest of your salt, along with the rest of your oil. Cook for 2-3 minutes until the chicken is opaque and then reduce to low heat. Whisk your soy sauce, broth, and brown sugar in a small bowl and add to your skillet. Add your spinach back in and cook these ingredients together until it begins to bubble. Pour your lightly beaten eggs over the top of your mixture, cover, and cook for an additional 2-3 minutes. When it is ready to serve, place a scoop of rice in a deep soup bowl and top with your chicken and egg donburi.

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