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Hi! I’m Marc Matsumoto, a food blogger(https://norecipes.com), TV host(https://www3.nhk.or.jp/nhkworld/en/tv/bento/), and food consultant, and I’ve loved to cook since before I could see over the kitchen counter! I know that not everyone feels the same way about cooking, which is why I founded No Recipes: to elevate everyday meals by making the preparation of delicious wholesome food accessible and interesting to people of all skill levels.
This site has over 1000 easy to follow step-by-step recipes with the dish’s background and photos so that you learn the why behind basic cooking techniques, not just the how. My goal is to give you the confidence and inspiration to have fun in the kitchen!
Through food, we all have common ground, which is why I encourage you to join me on this delicious journey, learning about new techniques and ingredients, and in turn inspiring new kitchen adventures!
Brownies are one of my favorite sweet treats because they are effortless to make, yet they make for a decadent treat. I’ve holidayed up this classic by adding matcha (green tea powder) and white chocolate instead of the standard cocoa powder and dark chocolate. These also include about 43 milligrams of caffeine, so these’ll give you a mid-afternoon boost, but they won’t make you feel jittery. That’s thanks to an amino acid analog called theanine, which helps produce serotonin, dopamine, and GABA in the brain. Click @norecipes for a link to the video and recipe in my profile.
Cooking the stew in stock and then adding milk powder and cream at the very end prevents the milk from curdling, producing a silky smooth sauce. Roux – Roux is a mixture of fat and flour, and while there are many ways to make it, I use a combination of heavy cream (47% butterfat) and flour for this Cream Stew. It’s most commonly made by cooking butter and flour together, but for this Cream Stew, I wanted a pure white roux that wasn’t going to break when it gets added to the liquid. Instead of cooking the roux in butter, I mix the cream with flour and milk powder, making a snow-white roux that you can temper with the hot stock from the stew.
In Japan, New Year's is like Christmas and Thanksgiving combined. It's a time when everything closes down, and families gather to relax and eat a traditional New Year's meal called Osechi Ryori. I won't be seeing my extended family this year, but I'm preparing a few of my favorite Osechi dishes, including this quick-pickled daikon and carrot salad known as Kohaku Namasu (紅白膾). Red and white are an auspicious combination of colors in Japan. The long thin strands of red carrots and white daikon radish resemble a decorative talisman called Mizuhiki. For my version, I have a few tricks like boiling the vinegar to mellow it's acidity, adding konbu to add umami, and finishing it with some yuzu zest to brighten up the flavor of the salad. This is a great side dish for anything salty or rich, like grilled fish or braised meat, and I love using it in sandwiches.
This Matcha Basque Cheesecake recipe is a Japanese take on classic burnt Basque Cheesecake, which includes green tea powder to give it a vibrant green hue. I’ve posted an easy version of the original Basque Cheesecake recipe from La Vigne before, but this time, I wanted to add a touch of Japan by flavoring it with matcha or green tea powder to make a Matcha Basque Cheesecake(抹茶バスチー). To slice the Matcha Basque Cheesecake, remove it from the pan using the parchment paper, and then use a knife that has been heated with boiling water to cut it. but I highly recommend making it with a round 6-inch pan the first time you do it, as the shape of a pan will affect the time and temperature you need to bake it for.
Curry probably isn't the first food you think of when you're picturing Japanese food, but it's one of Japan's most popular home-cooked meals. We have our own way of doing it, with loads of sweet caramelized onions and roux to thicken it, and I've done a video before showing how to make it from scratch, but it does take a few hours to put together. So what do Japanese people do when they have a curry craving but no time to fix it? Make Curry Fried Rice(カレーチャーハン - Karé Chahan) of course! It was a quick lunch my mom used to fix from leftovers when I was growing up. This version takes it to the next level with caramelized onions and ground beef, along with all the sweet and savory flavors you expect from a bubbling pot of curry. Click @norecipes for a link to the video/recipe in my profile.
Tonjiru (豚汁 - also read as butajiru), is a Japanese pork soup loaded with vegetables, which makes it a hearty meal that's popular in homes around Japan during the cooler months of the year. This Japanese pork and vegetable soup lumps the main dish, soup, and sides together into a hearty stoup (stew+soup) that makes for a complete meal when paired with a bowl of rice. I usually make it with slightly thicker slices (about 1/3-1/4-inch thick) because this is easier to do without a meat slicer and because I like my pork soup a little more substantial. Tonjiru ton like tone said quickly ji like jeep ru like ruse Butajiru bu like boom ta
Many Asian countries have some versions of the crab omelette and while the ingredients may be similar, how they’re combined and cooked creates a totally different dish. In Japan, crab omelettes are known as Kanitama (かに玉 - literally “crab egg”), and it’s usually topped with a thick sauce. Today I’m sharing my version, which has about as much crab as it does egg, along with some sautéed scallion stems, which add a mild sweetness to the dish. Many Japanese versions go with a Chinese-stye sweet and sour sauce to top it off, but I like to serve mine with a dashi-based sauce. A garnish of Mitsuba leaves, and a swipe of yuzu zest gives it a brightness that balances out the rich, briny omelette. Click @norecipes for a link to the video in my profile.
With a history dating back over 1300 years, Pickled Carrots and Daikon, or Kohaku Namasu (紅白膾) is a Japanese side dish made by quick pickling thin strands of daikon and carrot in vinegar. Bringing the vinegar mixture to a boil with the konbu adds umami to the brine and mellows the vinegar’s tartness, keeping the acidity in the Namasu from being too harsh. The traditional vinegar for Namasu is rice vinegar; however, this will work with apple cider vinegar or even white vinegar. I’ve used white sugar here because unrefined sugar will turn the daikon brown, but if you don’t use white sugar and don’t mind the color, any sugar will work here.
Just as we have many “Japanese foods” in the US that don’t exist in Japan (California rolls, seaweed salad, etc.). Japan has its share of “Western” dishes that don’t exist outside of Japan. Cream Stew is a good example of this, and it’s usually made by cooking chicken and vegetables with instant Cream Stew Roux blocks. It makes for a rich soul-soothing stew that’s a popular home-cooked meal in winter, especially in households with kids. I don’t like using the roux blocks because of all the additives, so I’ve created a from-scratch recipe that comes together in about 30 minutes. I have a few tricks, but the biggest speed hack is to make an uncooked roux using cream, flour, and milk powder. This creates a snow-white roux that’s almost impossible to break, and the best part is that you don’t need to cook it. This is how I’ll be making béchamel (or anything that requires a light roux) going forward. Click @norecipes for a link to the video and recipe in my profile.
Whether you’re making udon or soba, the key to a delicious Japanese noodle soup is in the dashi (soup stock). Traditional dashi is made using konbu (kelp) and katsuobushi (dried, smoked, and fermented skipjack tuna), but it’s not always easy to find high-quality ingredients to make it outside of Japan. That’s why I’ve come up with this delightful chicken udon that’s loaded with tender, juicy chunks of chicken and thick, chewy udon noodles in an ultra flavorful soup that uses store-bought chicken stock as the base. It may not be traditional, but it tastes 💯 authentic. Click @norecipes for a link to the video/recipe in my profile.