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Yuki Gomi | Japanese Food & Recipes

@yukiskitchen

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Japanese Cooking, Food & Recipes #japanesefoodsimply 📖:Sushi at Home Substack: Japanese Food. Simply Classes in London & online 🌏:
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Top Instagram Posts of Yuki Gomi Japanese Food Recipes

Yuki Gomi Japanese Food Recipes’s Most liked posts from the last 30 uploads.

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Love this Comfort Food feature in goodfoodeveryday Full of autumn dishes that bring together heart and a little bit of spice to warm you from the inside out! Check out my soothing Ramen made with roast chicken leftovers. And plenty of yummy, amazing recipes from friends too. Check out the Bistec Ranchero from mexicanfoodmemories Pumpkin and Coconut Curry from romygill Tom Kha Gai from dominiquewoolf Saltgish Ankara from theflygerians Loved working on this feature! Thx cassiecooks jamesleeshoots ❤️ 2025-10-10 00:02:34 Love this Comfort Foo.. 0 -100% 5 -30%
Class is officially in session! Today, we’re recreating Sami the Salmon Dinner-saur from yutakaeats’s new recipe book designed by kids... Seaweed Sid & the Sushi Squad 🍣 Inspired by an amazing session I had with the lovely Alexandra Burke and a group of young foodies, I’m now sharing my tips for making sushi characters! 🍙 Want to have a go yourself? You can find the cookbook via Yutaka’s link in bio! 📕 #Yutaka #SushiSquad #YutakaPartner #Sushi 2025-10-03 01:30:00 Class is.. 0 -100% 9 +26%
Takikomi Gohan – My Go-to One-Pot Rice Dish This dish has the deep umami of shiitake mushroom dashi, tender Japanese mushrooms, and sweet fresh bursts of edamame, all gently steamed together with fluffy yutakaeats sushi rice. It’s simple, nourishing, and very comforting as the nights get colder. Start with dried shiitake mushrooms to make a fragrant dashi, then season with sake, mirin, and tamari soy sauce for that wonderful amber colour. Add soaked shiitake, shimeji mushrooms, and a good handful of edamame for freshness. Everything cooks together in one pot, the rice absorbs all the flavour, making each bite savoury, and full of depth. Finish with a sprinkle of sesame seeds before serving. INGREDIENTS (serves 2–3) • 2 cups yutakaeats sushi rice • 2 cups shiitake mushroom dashi (dried shiitake + water) • 1 pack shimeji mushrooms • 1 tbsp Yutaka mirin • 1 tbsp Yutaka sake • 1.5 tbsp tamari soy sauce • 1/3 cup frozen edamame • Sesame seeds (to finish) Method: Rinse the rice well, then cook it with the dashi, mushrooms, edamame, and seasonings. Bring to a boil, cover with a lid, and simmer gently. Let it rest off the heat before serving. Takikomi gohan is pure comfort food, light whilst being hearty and satisfyring from all that layered umami. Wonderful! 🍚✨ #JapaneseFoodSimply #YutakaEats #OnePotMeals #JapaneseHomeCooking #howto #recipe #comfortfood 2025-09-23 22:00:00 .. 99 +393% 2 -72%
Join me, Yuki Gomi, professional Japanese chef, food writer & teacher, in my studio kitchen in Crystal Palace for fun, cooking classes (with plenty of tasting) to take Japanese home cooking beyond the recipe book. Yuki’s Kitchen ✨ Upcoming Classes ✨ Sushi – Let’s Roll! Sat 27 Sep • 2.5 hrs • 15:00 Learn how to roll sushi like a pro, using my signature techniques. Perfect for beginners & sushi lovers. Ramen 3 Flavours Class Sat 11 Oct • 2.5 hrs • 11:00 Dive into three iconic ramen styles: Miso, Shoyu & Tan-tan and build the rich, flavourful bowls you crave. Vegetarian Ramen & Gyoza Class Tue 4 Nov • 2.5 hrs • 18:00 Vegan or veggie? These satisfying combos pack umami power without meat — learn both ramen and gyoza from scratch. BOOK NOW - link in Profile #japanesecooking #cookingtips #recipes #healthycooking #japanfood #japanesefoodsimply 2025-09-22 14:18:26 J.. 24 +20% 2 -72%
Saucy Chicken Noodles – A Weeknight Favourite (Great for School Nights!) This dish features a yummy, glossy sauce, tender chicken, and perfectly chewy yutakaeats ramen noodles. I love it as it’s quick to make, full of flavour, and ideal for a back-to-school busy weeknight. Start off with a base of dashi for depth, lifted with soy, mirin, and sake. A touch of cornflour will transform it into a silky sauce that coatseach noodle strand. Juicy chicken thighs are sautéed with ginger, my tip is to keep them moist moist with a splash of sake. Then pak choi adds a lovely balance of crunch and freshness. Toss the noodles with sesame oil for a nutty finish, then bring everything together into one glossy, satisfying bowl. INGREDIENTS (serves 2) • 2 portions yutakaeats frozen ramen noodles • 400g chicken thighs • 2 pak choi (sliced, stalks + leaves separated) • 1 Yutaka katsuo dashi pack + 1 cup water (these are really handy!) • 3 tbsp Yutaka soy sauce • 2 tbsp Yutaka mirin • 1 tbsp Yutaka sake • 1 tbsp cornflour (or tapioca flour) • A Drizzle of Yutaka sesame oil (for those noodles) • Fresh ginger (optional, for sautéing) Method Make a quick dashi with the Yutaka dashi bag and water, stir in soy, mirin, and sake, then thicken lightly with cornflour. Sauté ginger and chicken until golden, splash with sake to keep tender, then add pak choi (stalks first, leaves last). Pour over the glossy sauce and coat well. Cook and drain your ramen noodles, toss with sesame oil, then serve with the saucy chicken and pak choi on top. It’s not ramen but it IS a saucy, savoury noodle dish that’s simple, nourishing, and very satisfying. 🥢 #SaucyChickenNoodles #JapaneseFoodSimply #YutakaEats #NoodleNight #HomemadeDelicious #japanesecooking #howto #recipe #japanesefoodsimply 2025-09-22 00:02:04 .. 0 -100% 4 -44%
#AD ✨ CRISPi Karaage Chicken, made lighter & easier ✨ My favourite Japanese fried chicken just got an upgrade, no deep fryer, no oily mess, just juicy chicken and golden crunch thanks to my Ninja CRISPi. Here’s the secret: start with tender chicken thighs, then build up layers of flavour with a gluten-free soy sauce, sake, garlic and ginger. A little mayo is my secret tip, it makes the coating even crispier! Toss everything in a mix of cornflour and rice flour for an irresistible gluten-free crunch. The CRISPi air fryer takes care of the rest, 10 minutes is all you need. Halfway through, give the pieces a toss, and you’ll be rewarded with golden karaage that’s SO crisp on the outside and succulent inside. No excess oil, no hassle, just pure karaage bliss. The best part? The glass containers go straight from cooking to carrying. I love that I can take them out for picnics or days away, still crunchy and delicious. Here’s what you’ll need to make your own CRISPi Karaage Chicken: INGREDIENTS: • 500g chicken thighs (or cauliflower/jackfruit for a veg option) • 1 tbsp sake • 2 tbsp gluten-free soy sauce • 1 clove garlic (grated) • 1 tsp ginger (grated, with juice) • 2 tsp mayonnaise or sesame oil • 5 tbsp corn/tapioca flour • 2 tbsp rice flour • Oil spray Method: Cut chicken into bite-sized pieces. Mix with sake, gluten-free soy sauce, garlic, ginger and mayo. Add both flours, coat evenly. Place in your glass container, spray lightly with oil, and air fry for 10 minutes, tossing halfway. Serve hot, crunchy, and impossible to resist. ✨ Use code CRISPI10 for 10% off the CRISPi range until the end of the month ✨ #ad #japanesecooking #karaage #airfryerrecipes #crispi #japanesefoodsimply #glutenfreerecipes 2025-09-16 21:56:04 .. 189 +841% 12 +69%
Tomato Soba Noodles – Cookalong! 🍅 Join me next Monday 15th September at 6:30pm (UK time) for a live session making Tomato Soba Noodles, a dish that’s ideal for late summer. 🌿🍜 This light and refreshing bowl balances the natural sweetness of ripe tomatoes with the savoury depth of dashi, the earthiness of buckwheat soba (big in Yamanashi - my home province) and a citrus lift from yuzu. Finished with a drizzle of sesame oil, it’s simple, nourishing, and so satisfying. ✨ 📅 Date: Monday 15th September ⏰ Time: 6:30pm UK 📍 Online cook along from your own kitchen! Grab noodles, tomatoes, and fresh chives and and let’s make this beautifully balanced Japanese-inspired dish together. 💛 Ingredients (serves 2): • 2 portions yutakaeats soba noodles • 2 ripe tomatoes (peeled & deseeded) • Fresh coriander & chives (finely chopped) • 1 tbsp Yutaka sesame oil • 3 tbsp Yutaka soy sauce • 1 tbsp Yutaka mirin • 1 tsp sugar • 150 ml stock (katsuo dashi preferred) • 1 tsp Yutaka yuzu juice Light, clean, and full of flavour, the perfect noodle night. (and by the way if there’s no sign of a late summer, this is a perfect busy weeknight dish too!) 🍜✨ #TomatoSoba #Cookalong #JapaneseFood #YutakaEats #japanesefoodsimply #HomemadeDelicious #live #recipe 2025-09-09 22:00:23 .. 0 -100% 5 -30%
Pork Shabu Shabu Salad - Cookalong Alert!✨ Join me this Monday the 8th September at 6:30pm (UK time) for a hands-on session making Cold Pork Shabu-Shabu Salad – a light, refreshing Japanese dish that’s perfect for late summer evenings. 🌿🍜🥢 This way of cooking, makes sure you’ll be enjoying tender slices of pork belly, crisp veg, and a creamy sesame–miso dressing that brings everything together with a hit of umami. Quick, fresh, and so satisfying! 📅 Date: Monday 8th September ⏰ Time: 6:30pm UK 📍 Online cook along from your own kitchen! Grab your ingredients and let’s make dinner together. 💛 INGREDIENTA: 500g thinly sliced pork belly 500g mixed salad leaves 1 carrot (ribbons) 2 spring onions (sliced) 2 tbsp Yutaka sake Ice water + sesame seeds to garnish Sesame dressing (Goma Dare): 2 tbsp sesame paste (neri goma/tahini) 2 tbsp Yutaka soy sauce 1 tbsp Yutaka miso 2 tbsp Yutaka rice vinegar 2 tsp sugar (brown/coconut) 1 tbsp Yutaka mirin 1–2 tbsp water 1 tsp Yutaka sesame oil (optional) #ShabuShabu #Cookalong #JapaneseFood #HomemadeDelicious #YutakaEats #japanesefoodsimply 2025-09-08 00:51:52 .. 0 -100% 4 -44%
There is nothing quite like a Japanese donburi, a bowl of comforting rice with delicious toppings 🍚. Today’s version is a quick and flavour-packed Unagi Don, made with yutakaeats ’s Kabayaki Unagi and a quickly made, delicate kinshi tamago (thinly sliced omelette). Sweet, savoury, and fresh all in one bowl. I love this, as the Kinshi tamago adds silky ribbons of egg, the Kabayaki unagi is perfectly grilled with sweet sauce and easy to use. I like using sesame seeds and dill to finish the bowl with crunch and freshness 🌿 (Dill’s not traditionally used in Japan - but trust me, it does work well!) You will need: • 2 cups Yutaka sushi rice • ½ cup Yutaka edamame • 1 egg (for kinshi tamago) • 1 pack Yutaka Kabayaki Unagi • White sesame seeds • A little fresh dill How to make it: Cook the sushi rice and fold in the edamame. Whisk and strain the egg, cook it thin like a crepe, roll and slice into fine shreds. Warm and slice the unagi into squares. Assemble your donburi: rice, unagi, egg, sesame, and dill. That’s it, a bowl that feels simple yet elegant, ready in minutes, really rich in flavour. Who else is craving this right now? #japanesecooking #recipe #ingredients #japanesefood #japanesefoodsimply 2025-08-30 11:55:26 .. 0 -100% 6 -16%
🍅 A bowl of noodles that feels like summer in Japan. Tomato soba’s not the first dish that you think of in Japanese cooking, but fresh tomatoes have a beautiful way of brightening a delicate broth. Their sweetness, plus the savoury depth of dashi, and the nutty sesame oil come together to create a light, refreshing and comforting dish. Perfect when you want something nourishing but not too heavy. What makes this dish special is the balance of flavours. The ripe tomatoes bring natural sweetness, the yuzu lifts the broth with citrus notes, and the soba noodles add that earthy buckwheat character. A drizzle of yutakaeats new sesame oil ties everything together with richness. It is a simple recipe, one where you can taste the character of each yummy ingredient! Ingredients (serves 2): • 2 portions Yutaka soba noodles • 2 ripe tomatoes, peeled and deseeded • Fresh coriander and chives, finely chopped • 1 tbsp Yutaka sesame oil • 3 tbsp Yutaka soy sauce • 1 tbsp Yutaka mirin • 1 tsp sugar • 150 ml stock (preferably katsuo dashi) • 1 tsp Yutaka yuzu juice Method: Score the tops of the tomatoes with a criss-cross, then blanch briefly in boiling water. Transfer straight into iced water, peel off the skins, halve, deseed and dice. Prepare the broth by simmering one of Yutaka’s dashi bags in water, then removing it. Stir in soy sauce, mirin, sugar, and a splash of sake if you like. Finish with a touch of yuzu juice for brightness. Cook the soba noodles according to packet instructions, then rinse under cold water to keep their texture springy. Assemble by placing the soba in bowls, topping with diced tomato, chopped chives and coriander. Pour over the hot broth and drizzle with sesame oil. Serve immediately while the broth is steaming and the tomatoes are juicy. 🍜 Light, clean and full of flavour. If you’ve never tried tomatoes in a Japanese dish before, give this a go. Save this recipe for your next noodle night and let me know how you like it! #japanesecooking #japanesefoodsimply #recipe #ingredients 2025-08-28 00:56:24 .. 0 -100% 7 -2%
Simple, yet so satisfying - perfectly poached chicken salad. I love this Japanese carrot and ginger dressing. It is bright, zesty and ever so slightly sweet, with a gorgeous sunshine-orange colour that makes every plate look like summer! I like to poach the chicken with the ginger peels and sake so it stays tender and full of subtle fragrance. Nothing wasted! For the dressing, the carrot brings natural sweetness, ginger adds warmth, vinegar lifts everything with a tang, and soy sauce ties it all together with savoury depth. You can make up more of the dressing as it stores well. Ingredients for the dressing • 1 medium carrot (about 150g), peeled • 1 cm piece fresh ginger • 1/4 onion, finely chopped or grated • 2 tbsp rice vinegar (or apple cider vinegar) • 3 tbsp olive oil • 1.5 tbsp yutakaeats soy sauce • 1 tsp sugar or honey • Pinch of salt • Black pepper, to taste • Ginger peels (for the poaching water) For the chicken and salad • 1 chicken breast • 1 tbsp sake • Fresh salad leaves • Optional toppings: cherry tomatoes, dill, sesame seeds Method Start with the chicken. Place the breast in a saucepan with the ginger peel and sake, then top up with water until covered. Simmer and poach until just cooked through. While the chicken cooks, peel and chop the carrot. Grate or finely chop the onion. Add both to a blender with ginger, vinegar, olive oil, soy sauce, honey or sugar, salt and pepper. Blitz until smooth and vibrant orange. Taste and adjust seasoning if needed. Once the chicken is cooked, let it cool slightly before slicing thinly. Arrange a bed of fresh salad leaves on a plate, then lay the chicken slices on top. Generously drizzle over the carrot dressing. Finish with tomatoes, dill and sesame seeds if you like 🍅✨. Save this recipe for your next late summer lunch and let me know if you try it. Will you add any extra toppings? 🌿 #japanesecooking #howto #recipe #japanesefoodsimply #japanfood 2025-08-26 00:35:00 .. 0 -100% 4 -44%
✨ Yuzu Panna Cotta - An Italian classic with a little taste of Japan✨ Panna cotta is one of those timeless desserts, elegant yet comforting, and when you infuse it with zesty Japanese yuzu 🍋 it really works well. Creamy, silky spoonfuls with a citrus sparkle that cuts through the richness beautifully. In my version I use coconut sugar and optional coconut cream, making it lighter without losing that indulgent feel. Yuzu is wonderfully aromatic, with hints of mandarin and grapefruit, and it pairs perfectly with creamy bases. Coconut sugar adds a natural depth of sweetness, while vanilla rounds everything. A fancy dessert, but is surprisingly simple to prepare at home. Here is everything you need to make it: Ingredients • 220 ml heavy cream (or coconut cream) • 300 ml whole milk (or coconut milk) • 55 g coconut sugar • 1¼ tsp powdered gelatine (or 1 sheet, softened in cold water) • 1 tbsp yutakaeats yuzu juice • 1 tsp vanilla extract Optional garnish: fresh berries like raspberries or blueberries, plus a few mint leaves 🌿 METHOD Start by blooming your gelatine. If using powdered gelatine, sprinkle it over 3 tbsp of cold water and let it sit for 5–10 minutes. If using sheets, soak them in cold water until soft. In a saucepan, combine cream, milk and coconut sugar. Warm gently over medium heat until the sugar dissolves, stirring often. Do not let it boil. Remove from the heat and add your softened gelatine, stirring until it fully melts into the mixture. Stir in the vanilla extract and yuzu juice. This is where the bright citrus aroma comes alive. Strain through a fine sieve for the smoothest finish, then pour into small glasses or ramekins. Chill in the fridge for at least 4 hours, or ideally overnight, until set. Just before serving, add a handful of fresh summer fruits and a little mint for freshness. 🍓 If you love panna cotta, I’m sure you’ll adore this Japanese twist. Give it a go and let me know how it turns out. I hope it becomes your new favourite dinner party treat! #japanesecooking #recipe #howto #recipes #japanesefoodsimply 2025-08-24 12:57:21 .. 0 -100% 8 +12%
✨ Sushi with a twist straight from Yamanashi ✨ Featuring two of my favourite ingredeints: Soba Noodles + Unagi (Grilled Eel) Where I’m from, soba noodles are more than just a comfort food, they’re part of our identity. We love them so much, we even roll them into sushi! Here’s how to combine silky soba noodles with sweet glazed unagi to create a roll that looks beautiful and tastes amazing. Trust me, and try it! Soba noodles bring a nutty depth of flavour and a soft texture that pairs beautifully with the richness of the unagi. It’s refreshing, unique, and perfect if you’re looking for something new to serve at home. yutakaeats Unagi kabayaki (eel glazed in a sweet soy-based sauce) is tender, so so flavourful, and adds that signature Japanese touch. The sauce doubles as a glaze for finishing, please so don’t throw it away. Here’s everything you’ll need to make your very own soba sushi roll: Ingredients: • Yutaka Soba noodles (cooked, cooled) • Yutaka Unagi kabayaki (sliced into strips, sauce reserved) • Cucumber (sliced into strips lengthways) • Avocado (sliced into similar strips) • Yutaka’s Sushi Nori sheets • Yutaka Sesame seeds Method: Cook up a batch of soba noodles, rinse under cold water, and drain well. Slice the unagi kabayaki into thin strips and set the sauce aside for later. Lay a sheet of nori on your sushi mat. Spread a layer of soba noodles evenly across the nori. Sprinkle lightly with sesame seeds. Add cucumber, avocado, and unagi strips across the center. Carefully roll it up, keeping it tight but without pressing down too hard. Seal the edge of the nori with a touch of water. Slice the roll into even pieces, revealing the gorgeous layers inside. Drizzle with a little of that sweet unagi sauce and enjoy immediately. The result? A refreshing, flavourful, and totally unique sushi roll that combines the soul of Yamanashi soba with the richness of unagi. Perfect for sharing, or… not sharing at all? #japanesecooking #recipe #howto #japanesefoodsimply #japanfood #ingredients 2025-08-22 22:08:05 .. 0 -100% 9 +26%
Could cucumber be the ultimate summer vegetable? In Japanese cooking it is treated with a little care, often lightly salted or scored to bring out its crisp, refreshing flavour. Paired with tender wakame and a creamy mustard and sesame dressing, this salad is simple, seasonal, and so satisfying. Perfect for weeknights or a relaxed summer lunch, it let’s the humble cucumber really shine. Try my recipe for Cucumber, Wakame and Prawn Salad with Japanese Mustard and Sesame Sauce. Just posted on Japanese Food. Simply - my Substack - link in profile. Cool cucumber, soft wakame and sweet cooked prawns come together with a sauce that is creamy, tangy and just a touch spicy. Quick to assemble and easy to adapt, enjoy summer flavours without any fuss. In Japan, we have a few gentle ways of bringing cucumber to life. A quick sprinkle of salt draws out water, scoring the skin helps dressings cling, and lightly rolling the cucumber with salt tenderises the outer layer. These small steps make the cucumber taste brighter, crisper and more receptive to flavour. Photo by nordljus #cucumber #japanesecooking #recipe #japaneserecipe #ingredients 2025-08-17 14:02:33 Could cucumber be the u.. 0 -100% 2 -72%
Japanese Potato Salad with a Wasabi Kick Yes, Japan loves potatoes! They’re not native (they arrived from the West in the 1600s), they’ve become a well loved part of Japanese home cooking. From hearty stews to crispy korokke, spuds have found their way into countless dishes and one I find the most comforting? Japanese-style potato salad. This twist adds creamy wasabi mayo, salty-tangy takana pickles c/o yutakaeats , and sweet edamame, a familiar side dish turned into something with serious Japanese flavours! 🛒 Ingredients (Serves 3–4) 700–800g salad potatoes 1 cup Yutaka edamame 2–3 tbsp Yutaka takana pickles (finely chopped) 4 tbsp mayonnaise 1 tsp Yutaka wasabi paste (adjust to taste) Salt to taste Optional toppings: chopped boiled egg, toasted sesame seeds, or green onion 🌿 Instructions • Boil the potatoes - Peel, cut into chunks, and cook in salted water until soft (10–15 min). Drain. • Prep the takana - Finely chop. If very salty, rinse lightly and squeeze dry. • Make the dressing - Mix mayo + wasabi paste in a bowl. Adjust heat level to taste. • Combine - While potatoes are warm, fold in wasabi mayo. Add takana and edamame, mix gently. Season with salt/pepper. • Chill & serve - Refrigerate 15–30 minutes to let flavours blend. Would you go for extra wasabi or keep it mild? #japanesecooking #recipe #japaneserecipe #howto #recipes #healthycooking #japanfood 2025-08-15 00:51:18 .. 0 -100% 2 -72%
So, so hot out there (and in here) - When you want something light, fresh and bursting with citrusy flavour, this cucumber sashimi salad is a winner 🐟🥒 Think melt-in-the-mouth salmon paired with cool, crisp cucumber, all brought to life by a tangy satsuma, yuzu and soy dressing that’s got just the right kick from sweet chilli. Summer on a plate + elegant enough for dinner parties yet simple enough to throw together in under 30 mins. Perfect for impressing friends or just treating yourself to a little midweek luxury. Cucumber Sashimi Salad with Citrus Sauce INGREDIENTS 2 fillets (140–150g each) fresh sashimi-quality salmon, skinned and boned 1 cucumber 1 tsp salt For the satsuma chilli sauce 2 satsumas or ¼ orange, juiced ½ lime, juiced 2 tbsp yutakaeats yuzu juice 1½ tbsp Yutaka soy sauce 2 tsp sweet chilli sauce 1 tbsp olive oil METHOD 1. Mix all sauce ingredients and leave for 15 mins, then strain. 2. Slice salmon into 0.5 cm pieces in smooth motions. 3. Halve cucumber lengthways, remove seeds, slice thinly, salt for 5–10 mins, then squeeze dry. (I use a clean J-cloth) 4. Arrange sashimi with cucumber, serve with sauce on the side and drizzle just before eating. Tip: Swap the salmon for sea bream, tuna, scallop or cooked prawn for a twist. #japanesecooking #howto #japaneserecipe #recipes #ingredients #japanfood 2025-08-13 00:51:53 So, so hot.. 0 -100% 22 +209%
Weekend win - Waitrose Weekend Magazine My Japanese-inspired tofu slaw is featured in this week’s waitrose magazine Crunchy, creamy, colourful and tangy — it’s the ultimate side dish for late summer tables So proud to see it beautifully brought to life in print. Grab a copy while it’s still on shelves Huge thanks to the incredible team behind the scenes Photography: yukisugiura.photo Food styling: troy_willis_ Styling: moragfarquhar Art direction: cassieade waitrosepr #Waitrose #WeekendCooking #TofuSlaw #PlantBasedRecipe #FoodStyling #FoodInspiration #RecipeFeature #ModernCooking 2025-08-05 01:46:05 Weekend win - Wai.. 0 -100% 13 +83%
Looking for something light, delicious, and packed with Japanese flavour? This Cold Pork Shabu-Shabu Salad is your new go-to summer dish. Tender pork belly, crisp vegetables, and a rich, nutty sesame miso dressing come together for this refreshing meal. It’s quick to make and perfect for warm days when you want something satisfying but not heavy. Here’s how to make it at home: Ingredients 500g mixed green salad leaves 1 carrot, peeled into ribbons 2 spring onions, thinly sliced 500g very thinly sliced pork belly 2 tbsp sake Ice water Black or white sesame seeds for garnish For the sesame dressing (Goma Dare style) 2 tbsp sesame paste (neri goma or tahini) 2 tbsp Yutaka soy sauce 1 tbsp Yutaka miso 2 tbsp rice vinegar 2 tsp sugar (brown or coconut) 1 tbsp mirin (lightly heated to remove alcohol) 1 to 2 tbsp water, to adjust consistency 1 tsp Yutaka sesame oil (optional for extra depth) Method Bring a pot of water to 80–90°C and add sake. Swish each pork slice through the water until just cooked. Immediately transfer pork to ice water to chill, then drain and pat dry. Whisk together all dressing ingredients until smooth. Arrange salad leaves, carrot ribbons, and spring onions on a plate. Top with the chilled pork slices. Drizzle with the sesame dressing. Garnish with sesame seeds. It’s quick and full of flavour thanks to quality ingredients like yutakaeats soy sauce, miso, and sesame oil. A perfect balance of freshness and umami in every bite. #japanesecooking #japanesefoodsimply #japanfood 2025-07-29 01:30:40 Looking for some.. 0 -100% 12 +69%
Have you tried our meal kits yet? Introducing Happy Meal Kit B, curated by me in collab with yutakashop_online a true taste of Japan at home. This kit features a selection of quality ingredients, including items from yutakaeats, plus my original recipes and grab yours early for complimentary Japanese tea too! What’s inside: 3 full menus (2 servings each) with pre-portioned ingredients Menu 1: Oven-Baked Sea Bream with Mushroom Sauce, Nanohana Yukari Rice Menu 2: Hoto Miso Noodle Soup Menu 3: Teri-Miso Pork with Shimeji Mushrooms Including: Original recipe guide Free Japanese tea bags Available at a special launch price of 25% off! Don’t miss this chance to make home cooking easy, exciting, and authentically Japanese. Link in Profile and use code ‘yukiskitchen’ for the extra discount ❤️ #japanesecooking #YukisKitchen #MealKit #JapaneseFood #HomeCooking #TasteJapanAtHome #japaneserecipe 2025-07-15 01:44:17 Have you trie.. 0 -100% 4 -44%
🎌 July/August Japanese Cooking Classes – Crystal Palace, SE London 🍱 Step into my kitchen studio and learn the art of Japanese cooking this summer! 🌞👩‍🍳 🍣 23rd July, 5pm – Sushi: Let’s Roll! Master simple tricks to make perfect home-style sushi every time. 🍚 30th July, 5pm – Ichiju Sansai Learn the structure of a balanced Japanese home-cooked meal: one soup, three dishes—always with rice! 🐟 2nd August, 2pm – Gourmet Sushi & Sashimi Explore classic cutting skills and ingredient knowledge for elegant sushi and sashimi at home. 📍Crystal Palace, South-East London 🔗 Booking now open – link in bio! #JapaneseCooking #SushiClassLondon #CrystalPalaceEats #JapaneseHomeCooking #SashimiSkills 2025-07-10 23:24:31 .. 0 -100% 0 -100%
How to add zingy yuzu to any leafy salad. An Easy Japanese Dressing Recipe 💚 💥 This is the kind of salad I come back to all summer long, full of crunch, colour, and the clean, balanced flavours I love in Japanese cooking. The dressing is sharp with rice vinegar, citrusy notes from yuzu, and just sweet enough to round everything out. Toasted sesame brings a nutty depth, and fresh ginger gives it that little lift that makes every bite yummy. It’s quick to make but with plenty of layered flavour. It’s an easy way to turn a simple bowl of greens into a Japanese side (or the main event!). Japanese Summer Vinaigrette: – 1 tbsp white sesame seeds – 2 tbsp soy sauce – 1 tbsp honey – 2 tbsp rice vinegar – 1 tbsp yuzu juice – 3 tbsp olive oil – 2 tsp grated ginger Shake everything together in a jar until glossy and well blended. Salad: – A big bowl of mixed green leaves – 4 radishes, thinly sliced – 160g cooked sugar snap peas – A handful of ripe vine tomatoes, quartered Toss gently with the vinaigrette and serve right away. It’s light, fresh, and full of quiet umami. 2025-06-30 01:25:00 .. 0 -100% 12 +69%
Not your average hummus. Creamy, zingy, packed with protein and full of flavour. The silken tofu makes it extra smooth, and the yuzu gives it a cheeky citrus twist 🍋 Just chuck it all in a blender: • 1 garlic clove • 5 tbsp tahini • 300g silken tofu (Yutakaeats works a treat) • 200–240g cooked chickpeas (1 tin) • 2 tsp yuzu lemon juice • 2 tbsp olive oil • 1.5 tbsp Yutaka soy sauce • 1 tbsp Yutaka miso paste • Salt and pepper to taste Blend until silky smooth. That’s it. Amazing with cut vegetables or with crackers! 2025-06-27 02:35:53 .. 157 +682% 23 +223%
Join me for a Live Cookalong – Chicken Yakitori 🍢🔥 This Thursday 26th June at 7pm (UK time), I’ll be going live on Instagram to cook up one of my favourite easy summer recipes – Chicken Yakitori! Perfect for the BBQ or a grill pan, these juicy, savoury skewers are a total crowd-pleaser and super simple to make at home. Get your ingredients ready and cook along with me – we’ll go step-by-step and I’ll share all my tips for nailing that glossy, caramelised glaze. Hope to see you there! Here’s what you’ll need: For the chicken: 400–500g chicken thigh, diced 1 tbsp Yutakaeats Sake Wooden skewers, soaked Sunflower oil (for grilling) For the yakitori sauce: 75ml Yutaka soy sauce 2 tbsp Yutaka mirin 2 tbsp Yutaka sake 3 tbsp brown sugar Sesame seeds (to finish) Save this post, tag a friend, and join me Thursday at 7pm for a fun and delicious night in. Let’s cook together! 2025-06-26 01:55:09 .. 0 -100% 2 -72%
Ramen, okonomiyaki, or gyoza from scratch? Why choose one when you can learn all three! 🍜 Join my online Japanese cooking classes, wherever you are, straight from your own kitchen! Link in bio for more info & bookings. Full class guide, including recipes and shopping list upon booking. See you at one soon! 2025-06-24 02:10:24 Ramen, okonomiyaki, or.. 33 +64% 3 -58%
Perfect for a summer barbecue, this yakitori chicken recipe is packed with rich, savoury flavour and easy to make at home. Start by marinating diced chicken thighs in yutakaeats cooking sake, then grill over medium heat until golden. If you soak the skewers in water first, they won’t burn on the grill or BBQ. Finish with a glossy glaze made from soy sauce, mirin, sake and brown sugar, letting it caramelise gently without burning. A final sprinkle of sesame seeds adds texture and nutty depth. Serve straight from the grill for an irresistible bite that’s sure to impress. INGREDIENTS: – 400–500g chicken thigh, diced – 1 tbsp Yutaka Sake – Wooden skewers, soaked – Sunflower oil for grilling Yakitori Sauce: – 75ml Yutaka soy sauce – 2 tbsp Yutaka mirin – 2 tbsp Yutaka sake – 3 tbsp brown sugar – Sesame seeds to finish METHOD: 1. Dice the chicken into 2-2.5cm pieces and marinate with sake for 15-20 minutes or overnight. 2. Pat the chicken dry with a paper towel. 3. Put all the ingredients for the yakitori sauce in a small saucepan and bring to the boil, then leave to simmer for a few minutes. Remove from the heat and set aside. 4. Skewer three to four pieces of chicken per skewer. 5. Heat the Cast Iron Grill over a medium heat on the hob and wipe with a little oil. 6. Once hot, place the skewered chicken on the grill and cook for 3-4 minutes each side. 7. Reduce the heat and glaze the chicken with the yakitori sauce. If you keep cooking on the heat it can burn and easily become bitter, so watch the heat and remove from the flame if necessary. Enjoy! #Yakitori #japanesefood #recipe #tips 2025-06-23 01:28:42 P.. 0 -100% 6 -16%

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