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Doria is an Italian-inspired dish that originated in France, but which now only seems to exist in Japan where it is phenomenally popular. Think of a gratin of bechamel over rice. There are variation of doria within Japan, from bolognaise to curry flavour, but this one is the classic with chicken, mushroom and bechamel sauce.
Source: Adam Liaw
While there are many versions of cabbage rolls around the world, Japanese-style cabbage rolls are thought to have originated from the Turkish stuffed cabbage rolls. Often stuffed with mixture of ground beef and pork, and cooked in tomato-based broth, it is a hearty home-cooked comfort food.
Japanese-style cabbage rolls Source: Ben Ward
Omurice or omelette rice is a classic yoshoku, often synonymous with children’s meals. It is basically a tomato flavoured fried rice, wrapped or covered with layer of fluffy egg and sauce. How you flavour the rice or top it with egg differs between families. This is a simple easy recipe, where the runny egg is slid over the rice.
Omurice Source: Kitti Gould
Unlike the regular Japanese curry, dry curries are made of mince, and as the name suggests, have less gravy than regular golden curry. It is often cooked with curry powder, Worcestershire sauce and ketchup, but Adam has made this simpler by using Japanese curry roux which is available in most major supermarkets.
Dry curry mince Source: Adam Liaw
Taco rice is a popular everyday meal in Okinawa, found in cafes and made at home. It's like an Okinawan-style Tex-Mex dish, featuring a bed of steamed rice topped with taco mince, tomatoes, shredded cheese and lettuce. The dish is still evolving, with people enjoying the taco topping on a bed of udon noodles or wrapped in an omelet, like the omurice.
Beef and bean taco rice Source: Adam Liaw
Hamburg steak or hambāgu is another yoshoku classic. Japanese hambāgu are more fluffy, compared to the more meaty, dense hamburger we may be used to in Australia. To achieve this, breadcrumbs soaked in bit of milk before added, and egg is often used, but this recipe uses tofu instead. Not only does it add the nutty flavour of tofu but the calories are also cut.
Source: SBS
Curried sausages have been an Aussie family favourite for decades, but have you ever tried them with a Japanese twist? While you can make the curry sauce from scratch using spices, flour and unsalted butter, you can fast forward the whole process by using curry roux.
Source: Adam Liaw
