modern

Damper

g Butter

Self raising flour (Main)

Salt

Water

Preheat oven to 200 degC. Grate the butter into combined flour and salt, then rub with fingertips until mixture resembles breadcrumbs.

Make a well in the centre and pour in the water. Quickly mix the dough with a kitchen knife until it comes together.

Tip the dough out onto a lightly floured bench and knead for 2 minutes until smooth.

Shape into a 20cm-wide disc and place on a lined baking tray.

Using a sharp knife, mark the damper dough into quarters.

Bake for 30 minutes until your damper is golden and sounds hollow when tapped.

This izakaya-inspired Japanese potato salad is packed with crispy bacon, crunchy vegetables and seasoned with Japanese condiments to create the ultimate crowd-pleasing side dish!

Addictive Japanese Potato Salad (Potesara)

300 g potato (starchy type like king edward or russet)

eggs

salt

carrot (medium size)

Japanese cucumber (or half the amount of English cucumber)

olive oil

bacon

garlic (finely diced)

yellow onions (thinly sliced)

tbsp grated parmesan cheese

½ tsp dashi granules

¼ tsp ground black pepper (plus extra for sprinkling)

tsp apple vinegar vinegar

tbsp Japanese mayonnaise ()

sesame oil

tsp honey

Japanese mustard (or smooth Dijon mustard)

Wash, peel and cut 300 g potato into equal thirds or quarters (depending on the size). Place them in a pot along with 2 eggs and fill with cold water until fully submerged. Add ½ tsp salt and bring to a boil over high heat and then lower to medium. Cook for 12-15 minutes.

While the potatoes are boiling, prepare the other ingredients. Peel and slice ⅓ carrot then cut into half moons or quarters. Thinly slice ½ Japanese cucumber.

Place the cucumber in a bowl with a few pinches of salt and set aside for later.

Heat a frying pan on a medium setting and once hot, add ½ tsp olive oil. Add 50 g bacon, 2 cloves garlic (finely diced) and ¼ yellow onions (thinly sliced).

Fry until bacon is crispy and onion is softened, then remove the pan from the heat.

Once the potatoes are fork-tender, use a slotted spoon to transfer the eggs to a bowl of cold water and the potatoes to a large heatproof bowl. Add the carrots to the water and cook for 1 minute.

Mash the potatoes while they&#39;re still hot.

Once the mashed potato is smooth, add the contents of the frying pan (bacon etc), carrot and boiled eggs to the bowl. Mix well.

Squeeze the cucumber to remove the excess moisture and add them to the bowl along with 1 tbsp grated parmesan cheese, ½ tsp dashi granules, ¼ tsp ground black pepper, 1 tsp apple vinegar, 4 tbsp Japanese mayonnaise, 1 tsp toasted sesame oil, 1 tsp honey and ½ tsp Japanese mustard. Mix until evenly distributed.

Once cool enough to touch, cover the bowl and refrigerate for at least 30 minutes before serving.

Sprinkle with extra black pepper to taste, and enjoy!

Thank you Yuto for this seriously addictive recipe!
Prepared this saturday evening as described, waiting in the fridge for my sunday's japanese themed buffet.
Have a happy February!
Greetings from Athens, Greece!

I can't even count the number of times I've made this recipe, and it never, ever gets boring. The only real change I make is to add tinned sweet corn to it.

Wonderful recipe, as are so many on your site and on IG.

Arigatō gozaimasu, Omura-senpai !

So good! we are having this for the second time this week. We are also eating the pickled cucumbers for the second time this week. 

Your recipes are fantastic Yuto!

It looks and sounds delicious. Can’t wait to try it.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1737344883/kzu7hmolwfemzx7t86ah.mp4

This izakaya-inspired Japanese potato salad is packed with crispy bacon, crunchy vegetables, and seasoned with Japanese condiments to create the ultimate crowd-pleasing side dish!

Japanese Izakaya Style Potato Salad

Learn how to make Saizeriya&#39;s most loved dish in your own kitchen! Karami chicken is made with juicy marinated chicken wingettes and fried to perfection with a crispy seasoned batter.

Karami Chicken (Saizeriya Chicken Wings Copycat Recipe)

chicken wings

tbsp white wine

tbsp tomato ketchup

tbsp chili bean sauce (toban djan)

tsp rice vinegar

oyster sauce

tsp garlic garlic

tsp sugar

cornstarch

tbsp all-purpose flour

cooking oil (for shallow frying)

Start by taking a good sharp knife and chopping board. Stretch out each wing and feel for the joint. (If using wings with the drum attached, repeat this process on the other side so that the wing is divided into three parts.)

Cut off the tips by cutting through the cartilage part in the fold. You can use the tips or save them for making chicken stock.

Take a container and add 1 tbsp white wine, 1 tbsp tomato ketchup, 1 tbsp chili bean sauce (toban djan), 1 tsp rice vinegar, ¼ tsp salt, 1 tsp oyster sauce 1 tsp grated garlic, and 1 tsp sugar. This is your marinade.

Mix it well and add the chicken wings to the container. Mix until fully coated and marinate for 30 minutes in the fridge.

Take a deep frying pan and add oil so its about 2cm (1 inch) high. Heat your oil to 160 °C (320 °F).While you wait, add 2 tbsp cornstarch and 2 tbsp all-purpose flour to the chicken and mix it around. The flour and starch will mix with the marinade to make a thick batter over the chicken.

Once the oil has finished heating, add the chicken and fry for 3 minutes on each side.

Increase the heat to 190 °C (374 °F) and fry for 1 minute on each side.

Transfer to a wire rack to allow any excess oil to drip off.

Serve while hot as a delicious appetizer, side or snack!

Frying

Greetings from Florida. I lived in Japan years ago (Yokosuka) and once the tsunami hit in 2011 we moved back to the states. I miss this resteraunt  so much ! Happen to Google and find this!  Can you air fry instead of deep fry?

Hi!!! This is also our favorite side dish from Saizeriya, especially my husband. So much so he wants me to cook it for him. And he was the one who found your page. ☺️

May I know the type white wine that you use? I’m really clueless on which white wine to buy for cooking. 

Sending this from Singapore as well!

Thanks a lot!!!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1692450133/hvik2slg3q0qgsc7e5gk.mp4

Karami Chicken is a well-loved dish on Saizeriya's menu. Made from succulent chicken wings that are coated in a sweet and mildly spicy sauce, I could eat these all day! After posting the Milano Meat Doria recipe (https://www.youtube.com/watch?v=f3_afXZDIAI&t=301s), I've received a few requests for this karami chicken recipe, so here's what I came up with!

Saizeriya's Karami Chicken Copycat Recipe

Learn how to make delicious beef negimaki made with thin slices of tender and juicy beef wrapped around thick pieces of spring onion and braised in a rich, sukiyaki-style sauce. This dish is quick and easy to make, and makes the perfect appetizer or bento box filler!

Beef Negimaki (Steak &amp; Leek Rolls)

tbsp Japanese soy sauce (koikuchi shoyu)

mirin

tbsp sake

light brown sugar

80 g Japanese leek (naganegi)

g beef

tsp all-purpose flour

tsp cooking oil

lettuce leaves (optional for serving)

Mix 2 tbsp Japanese soy sauce (koikuchi shoyu), 2 tbsp mirin, 2 tbsp sake, 1 tsp light brown sugar and 1 tsp rice vinegar in a small bowl and set aside.

Wash 80 g Japanese leek (naganegi) and cut into 10cm (4 inch) pieces.

Cut 150 g thinly sliced beef into long pieces and wrap them around each piece of green onion.

Sprinkle with 1 tsp all-purpose flour and rub it evenly over the surface. Brush off any excess.

Heat a frying pan on medium, and once hot add 1 tsp cooking oil. Swirl the oil around until the bottom of the pan is evenly coated and place the negimaki with the seam (edge of the roll) facing down. Turn and fry until evenly the meat is evenly browned all over.

Add the sauce to the pan and fry until the sauce is slightly sticky and sticks to the surface of the negimaki. (Be careful not to cook down too much or it will become too salty and bitter.)

Line a plate with 2-3 lettuce leaves and place the negimaki on top. Drizzle with any sauce leftover in the pan.

Enjoy!

Make restaurant-worthy ramen at home with this amazing pork miso ramen recipe! Not only is the broth rich, creamy and delicious but the whole dish can be put together in just 15 minutes!

Pork Miso Ramen in 15 Minutes (Sapporo Style)

butter

g pork

tbsp ginger root (finely diced)

tbsp Japanese leek (naganegi) (white part, finely diced)

tsp Japanese soy sauce (koikuchi shoyu)

½ tsp chili bean sauce (toban djan)

ml water

tsp Chinese-style chicken bouillon powder

peanut butter

½ tbsp yellow miso paste (awase)

portions ramen noodles

g spinach

g bean sprouts

corn

tsp finely chopped green onions

tsp butter

ramen eggs (or soft boiled egg)

seaweed

Melt 1 tsp butter in a pan over a medium heat and add 4 cloves garlic , 1 tbsp ginger root and 2 tbsp Japanese leek (naganegi). Once fragrant add 150 g ground pork and stir-fry until cooked through.

Season with 1 tsp Japanese soy sauce (koikuchi shoyu), 1 tsp mirin, 1 tsp oyster sauce and ½ tsp chili bean sauce (toban djan) and mix thoroughly. Simmer until the liquid is almost gone and then turn off the heat.

Take a heatproof measuring jug and whisk 500 ml freshly boiled water with 1 tsp Chinese-style chicken bouillon powder and 1 tbsp smooth peanut butter until dissolved. Pour the soup into the pan and heat on medium once more.

Bring to a boil and then turn off the heat. Place 1 ½ tbsp yellow miso paste (awase) on a mesh spoon or ladle, dip it into the soup and then whisk it to break it up. This technique makes it easier to incorporate the miso into the soup smoothly without lumps. (Alternatively, mix the miso paste with a small amount of broth in a separate bowl and pour back into the pan once smooth.)

Add 100 g bean sprouts to the broth and cook them in the residual heat for 1-2 minutes. (No need to turn the heat back on.)

Cook 2 portions ramen noodles according to the instructions on the packaging and add 30 g Oriental spinach to the water in the final minute. Drain using a colander and rinse both the noodles and spinach with fresh hot water to wash off any excess starch.

Dish up the noodles into a large bowl, pour the broth over the noodles and top with the pork, beansprouts and spinach. Garnish with green onion (green part), sweet corn (straight from the tin is fine but you can microwave them if you prefer them warm.) and unsalted butter in each bowl.

I love the idea of using peanut butter in the soup! It was so easy and tasty!!!
I didn’t have Chinese chili bean paste so used Korean. Still turned out very well.

Thank you for the incredible tasty food. I’ve been following your site for a while now and always have success with your recipes. Just had to comment. I’m going to try the pork miso ramen today.

This ramen recipe was so good! It was easy to make, too. The miso got it close to tasting like my favorite local restaurant ramen. I'll definitely be making it this way from now on.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1638848282/xwntgahg3sad4fbns86q.mp4

This miso ramen is rich, tasty, and, most importantly, it's quick and easy to make! Chewy noodles in a flavourful miso broth, topped with seasoned pork, beansprouts, spinach, sweetcorn, and melty butter to add a decadent creaminess!

Easy Japanese Miso Ramen Recipe (Ready in 15 mins)

Warm up with this delicious, comforting, and flavor-packed Japanese-style kimchi nabe made with crispy pork belly and cabbage kimchi simmered in a rich dashi broth with tofu and vegetables.

Kimchi Nabe (Kimchi Hotpot)

pork

salt and pepper

tbsp toasted sesame oil

tsp ginger root (finely diced)

g onion (thinly sliced)

cabbage kimchi

dashi stock

tbsp Chinese-style chicken bouillon powder

tbsp yellow miso paste (awase) ((yellow))

150 g firm tofu (or silken if you prefer)

g enoki mushrooms (or mushroom of your choice)

100 g green cabbage (or napa cabbage)

g garlic chive(s)

½ tsp dried red chili pepper (thinly sliced)

garlic chips (optional)

tsp toasted white sesame seeds

ramen noodles (or udon noodles (optional))

Season 200 g slab skinless pork belly with 1 pinch salt and pepper on both sides.

Sprinkle with 1 tbsp all-purpose flour and rub over the surface of the pork until evenly coated.

Drizzle 1 tbsp toasted sesame oil into a heated frying pan (medium-low) and add 1 tsp garlic clove and 1 tsp ginger root. Fry until fragrant.

Add the pork to the pan and fry until both sides are browned and the fat is a little bit crispy.

Add 50 g onion and stir fry until slightly softened.

Add 1 tsp oyster sauce, 200 g cabbage kimchi and 1 tsp light brown sugar. Stir fry for 1 minute.

Remove from the heat and set aside for later.

Add 800 ml dashi stock to a large pot and turn on the heat to medium.

Add 2 tbsp Chinese-style chicken bouillon powder, 2 tbsp Japanese soy sauce (koikuchi shoyu), 2 tbsp yellow miso paste (awase), 2 tbsp mirin and 2 tbsp sake, and bring to a boil.

Once boiling, turn the heat down to simmer and add the contents of the pan from earlier.

Add 100 g enoki mushrooms, 150 g firm tofu, 100 g green cabbage and 30 g garlic chive(s), and top with ½ tsp dried red chili pepper, 1 tsp garlic chips and 1 tsp toasted white sesame seeds. Mix thoroughly.

Simmer until the cabbage is softened and enjoy!

Optional: Enjoy the leftover broth with 2 portions cooked ramen noodles!

Broth

My spicy version of tsukemen dipping ramen is served with a hot, aromatic homemade broth flavored with warming chili, ginger, garlic and miso. It&#39;s delicious, fiery and ready in just 15 minutes!

15 Minute Spicy Tsukemen (Dipping Ramen)

½ tbsp toasted sesame oil

30 g Japanese leek (naganegi) (white part, finely diced)

chili pepper (dry

tbsp yellow miso paste (awase)

tbsp ground sesame seeds

black pepper

water

water (for slurry)

tsp potato starch (katakuriko) (for slurry)

chili oil (rayu)

chili pepper (red

g garlic chive(s) (nira, roughly chopped to garnish)

portions ramen noodles (thick)

water (for boiling noodles)

tbsp finely chopped green onions (green part finely chopped)

kizami nori (shredded nori)

narutomaki fish cake (or kamaboko)

bamboo shoots (menma)

ramen egg

Heat a large frying pan (it will need to fit the soup later) on medium low and add ½ tbsp toasted sesame oil. Once hot, add 30 g Japanese leek (naganegi), 1 chili pepper, 1 tbsp ginger root and 1 clove garlic  and fry until fragrant.

Once fragrant, turn up the heat to medium and add 50 g ground pork. Fry until browned.

Next, add 1 tbsp chili bean sauce (toban djan), 1 tbsp yellow miso paste (awase), 1 pinch ground black pepper and 1 tbsp ground sesame seeds. Mix well and stir fry for 1 minute.

Add 300 ml water and 1 tsp Chinese-style chicken bouillon powder, then bring it to a boil.

Once the liquid is boiling, turn down heat to simmer and add 1 tsp Japanese soy sauce (koikuchi shoyu) and 1 tsp sugar.

In a small separate bowl, mix the potato starch and cold water to make a 1 tsp potato starch (katakuriko). Add the slurry to the soup and cook until slightly thickened, stirring continuously.

Once thickened, remove from the heat and place a lid on top of the pan to keep it hot until serving.

Cook 2 portions ramen noodles according to the instructions on the packaging. Once the noodles are cooked, pour them into a colander to drain the water and rinse with warm running water to remove excess starch.

Transfer the noodles to mixing bowl and drizzle with 1 tsp toasted sesame oil. Mix until evenly coated and then divide onto serving plates. Top each portion with 1 tbsp finely chopped green onions, kizami nori (shredded nori) and your choice of toppings.Pour the soup into individual dipping bowls and top with 30 g garlic chive(s), 1 chili pepper, 1 tsp toasted white sesame seeds and 1 dash chili oil (rayu).

https://mediavine-res.cloudinary.com/video/upload/t_original/v1729248105/zqfxsshropun7aznamnq.mp4

"Tsukemen" is an unusual dish where the ramen noodles and soup are served separately. Enjoy my spicy version of tsukemen served with a hot, aromatic homemade broth flavored with ginger, garlic, miso and chili. It's delicious, warming and ready in just 15 minutes!

Discover how to make a Flying Frenchman (Absinthe Espresso Martini) using Absinthe, Coffee liqueur (+ 1 more) in just 5 easy to follow steps

Top 8 modern recipes from across the web

The most viewed modern recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Damper

Addictive Japanese Potato Salad (Po...

Karami Chicken (Saizeriya Chicken W...

Beef Negimaki (Steak & Leek Rol...

Pork Miso Ramen in 15 Minutes (Sapp...

Kimchi Nabe (Kimchi Hotpot)

15 Minute Spicy Tsukemen (Dipping R...

Flying Frenchman (Absinthe Espresso...

Top 8 modern recipes from across the web

The most viewed modern recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Damper

Addictive Japanese Potato Salad (Po...

Karami Chicken (Saizeriya Chicken W...

Beef Negimaki (Steak &amp; Leek Rol...

Pork Miso Ramen in 15 Minutes (Sapp...

Kimchi Nabe (Kimchi Hotpot)

15 Minute Spicy Tsukemen (Dipping R...

Flying Frenchman (Absinthe Espresso...

The most viewed modern recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Beef Negimaki (Steak & Leek Rol...