> A large number of Japanese recipe are highly homecook-able especially for Japanese people living in Japan, who probably already have the right tools/ingredients. It all depends on what you usually shelf at home.
Agreed. I'm not making kaiseki every night, nor any night for that matter here in Tokyo.
Typically I'll have the rice cooker set to have rice ready at 17:00 when I finish work for the day. I'll usually have some dashi on hand that I made over the weekend, but otherwise it's a 5-minute job with instant stuff that's not powdered, or 20 or so if I feel like making it from scratch. Mix in white/red miso and any other extras, and soup's done. A quick stir-fry with some meat, bean sprouts, and a packet of seasoning takes me all of another 5 minutes, and that's dinner.
If it's noodles, I'll usually have some fried vegetables from the supermarket in the fridge, and that takes 5 minutes to heat up in the toaster oven. Udon can be boiled and done in that time. Slice up a green onion, mix in a raw egg, add soy sauce and some roe, and that's another quick dinner.
When I feel like doing something more major, making nabe on the weekends really isn't that much harder. Prepping ingredients takes maybe half an hour, and then it's just letting it simmer for another hour. Plus, leftovers from the last a long time.
Curry's also something else that takes an hour tops from start to finish.
On the big carriers, it's about 3000 yen for 5GB monthly, which I don't find terribly expensive. You can definitely get cheaper plans on MVNOs, though.
Agreed. I'm not making kaiseki every night, nor any night for that matter here in Tokyo.
Typically I'll have the rice cooker set to have rice ready at 17:00 when I finish work for the day. I'll usually have some dashi on hand that I made over the weekend, but otherwise it's a 5-minute job with instant stuff that's not powdered, or 20 or so if I feel like making it from scratch. Mix in white/red miso and any other extras, and soup's done. A quick stir-fry with some meat, bean sprouts, and a packet of seasoning takes me all of another 5 minutes, and that's dinner.
If it's noodles, I'll usually have some fried vegetables from the supermarket in the fridge, and that takes 5 minutes to heat up in the toaster oven. Udon can be boiled and done in that time. Slice up a green onion, mix in a raw egg, add soy sauce and some roe, and that's another quick dinner.
When I feel like doing something more major, making nabe on the weekends really isn't that much harder. Prepping ingredients takes maybe half an hour, and then it's just letting it simmer for another hour. Plus, leftovers from the last a long time.
Curry's also something else that takes an hour tops from start to finish.