Yakisoba
  • 3 packages Yakisoba Noodles
  • 1 Carrot
  • 1/4 of a small Cabbage
  • 1/4 lb. Pork
  • 1/3 cup Yakisoba Sauce
  • (or seasoning packages which come with yakisoba noodles)
  • Beni-shoga (red ginger)
  • Ao-nori (green Seaweed)
How to Cook:
 Cut the cabbage, carrot, and pork into bite sizes. Saute cabbage, carrot, and pork in a large frying pan. Add yakisoba noodles in the pan. Put 1/2 cup of water in the pan and cover it with a lid. Take the lid off and add yakisoba seasoning mix or yakisoba sauce. Stir the noodles well and fry them for a few minutes. Sprinkle aonori, and beni-shoga over the noodles before serving.
 
Katsu-don
(simmered tonkatsu rice bowl)
  • 4 cup Japanese Rice4 Tonkatsu
  • 1 Onion
  • 2 cups Soup Stock (dashi)
  • 5 tbsp. Soy Sauce
  • 2 tbsp. Mirin (sweet Rice Wine)
  • 1 tbsp. Sugar
  • 4 Eggs
How to Cook:
 Cut tonkatsu into small chunks and slice onion.

Put the soup stock in a pan on medium heat. Add soy sauce, mirin, and sugar in the pan. Put tontatsu pieces in the pan and simmer on low heat for a few min. Add onion to the pan and simmer a few more min.

Beat eggs in a bowl. Bring the soup to a boil, then pour the eggs over tonkatsu and onion.

Turn the heat down to low and put on a lid. After one min, turn off the heat.

Put cooked rice in a deep bowl, then place the simmered tonkatsu on top of the rice.
 
Tonkatsu
Pork Cutlet
  • 4 Pork Chops1/2 tsp. Salt
  • 1/4 tsp. Pepper
  • 1/4 cup Flour
  • an Egg
  • 1/2 cup panko Bread Crumbs
  • Vegetable Oil for frying
How to Cook:
Cut the edge of pork chops in several places.
Sprinkle salt and pepper on the pork.
Put flour lightly on the pork.
Dip the pork in beaten egg.
Put panko on the pork and pat them well.
Fry the pork in 320F oil for a few min.
Turn over the pork chops and fry a few more min.
Take out the pork and put them on a paper towel to drain the oil.
Cut each tonkatsu into small pieces.

Addition:
Serve shredded cabbage and tonkatsu sauce with tonkatsu.
 
Teriyaki Chicken
  • 2 Chicken Breast
  • 2 tbsp. Sake (Rice Wine)
  • 4 tbsp. Soy Sauce
  • 4 tbsp. Mirin (sweet Rice Wine)
  • 2 tbsp. Sugar
How to Cook:
Cut chicken breasts into small chunks. Mix other ingredients in a bowl. Marinate the chicken chunks in the mixture for at least 30 minutes in the fridge.

Heat a pan and pour in vegetable oil (2-3 tsp). Place the chicken chunks in the pan and fry them on low heat. Turn the chicken chunks over to fry both sides.

Stop the heat and add in the sauce that the chicken was marinated in. Start the heat again and simmer on low heat until the sauce becomes thick.

Note:
Marinate longer if you want a stronger taste.
Add a little bit of grated ginger or chopped green onion after cooking, if you would like.
 
Fried Eggplants Sweet & Sour Flavor
  • 4 Eggplants1 tbsp. Sugar
  • 2 tbsp. Soy Sauce
  • 3 tbsp. Vinegar
  • 1/3 cup Vegetable Oil
How to Cook:
 Cut eggplants into bite-sized pieces.
Soak them in salted cold water.
Drain and dry them.
Heat oil in a pan.
Fry the eggplants for a few min and take them out.
Put sugar, vinegar, and soysauce in a pan and heat.
Add fried eggplants in the pan and mix with the sauce.

 
Source:
http://japanesefood.about.com