
Tender, lightly sweet pancakes sandwich a creamy, caramelized red-bean filling for a nostalgic, hand-held treat. The batter is quick to mix and the anko is simmered until glossy, giving each bite a balance of pillowy cake and silky sweetness.
1 cup all-purpose flour
⅓ cup granulated sugar
2 eggs
2 tbsp honey
¼ cup milk
1 tsp baking powder
1 tbsp vegetable oil
Pinch salt
8 oz adzuki beans (dried)
4 cup water
⅔ cup granulated sugar
¼ tsp salt
2 tbsp water (for thinning anko if needed)
Nutritional information is calculated using an ingredient database and should be considered an estimate.

Thin slices of pork seared until golden and coated in a bright, ginger-forward sauce that balances savory soy, sweet mirin, and a touch of acidity. Quick to make and deeply flavorful, it’s ideal over rice with crisp shredded cabbage on the side.

Silky tofu meets a savory, gently spiced pork-miso sauce that balances umami, heat, and a kiss of sesame. This Japanese riff is smoother and slightly sweeter than its Sichuan cousin, perfect over steamed rice.

Creamy, slightly tangy potato salad with soft mashed potatoes, crisp vegetables, and a gentle sweetness from rice vinegar and sugar. It’s comforting and light, a Japanese deli classic that’s easy to make at home.