So, as by now ya'll should know what a huge huge foodie I am, and yes I love Asian dishes too! Whenever my friends and I discuss about going to Asian Countries and explore they would talk gallons about the food and I can do nothing but just cry and drool for not being able to fly. I can literally do anything to have these dishes. This list is my favorite yet again. If you feel like I am tempting you, yes I am! Because every dish here deserves your drools too, and you wouldn't regret. Asian Cuisine is a serious business in the whole Asia. Basically the food follows its traditional and regional customs, which I adore. Although we don't much find Japanese meals on Indian restaurants these days, so thought that how about you make it at the comfort of your own home. Also I've written the easiest possible way for you to make it. Let's gets started!


I have always been a shrimp loverrr! Its the perfect appetizer for any dinner party for your guests. Although I like to make Tempura with only King prawns rather than Tiger prawns, you can take any seafood or vegetables along. This famous Japanese food is very common at every formal meetings with Tentsuyu sauce. Without further ado, lets get on the making.


  • 2/3 cup - all purpose flour

  • 1 tbsp.-  cornstarch

  • salt (to taste)

  • 2/3 cup - water

  • 3 - egg (lightly beaten)

  • 500 gms - Shrimp

  • 1/4 cup - vegetable oil for frying


  • Heat oil in a deep-fryer to 375 degrees F (190 degrees C).​

  • Whisk flour, cornstarch, and salt in a large bowl.

  • Make a depression in the center of the flour.

  • Crack the eggs and separate the egg white and yolk.

  • Stir in the water and egg yolk.

  • Mix just until moistened; batter will be lumpy.

  • Stir in egg whites.​

  • One at a time, dip shrimp into the batter to coat.

  • Do not batter tails.

  • Carefully place a few shrimp at a time into the hot oil.

  • Fry until golden brown, about 1 1/2 minutes.

  • Drain on paper towels.

  • And Voila, ready to eat!



  • 1 kg - chicken thigh

  • 2 - green shallots

  • 12 - skewers

  • 1/2 cup - Teriyaki sauce / Barbeque sauce


  • Soak 12 skewers in water for 20 minutes so that the skewers don't get burnt when they are grilled.​

  • Heat teriyaki sauce in a small saucepan medium-high heat.

  • Bring to simmer and reduce to thicken the sauce. Set aside.​

  • Cut the chicken into about 2 cm (0.8 inch)​

  • Cut the white end part of the shallots into about 2 cm (0.8 inch) long pieces.​

  • Put 2 chicken pieces on to a skewer then 1 shallot alternately and repeat same for all 12 skewers.​

  • Preheat the BBQ grill and coat with olive oil. ​

  • Place the yakitori chicken skewers on the grill side to cook the chicken till browned.​

  • Turn the skewers over and cook till other side browned or chicken meat change whitish colour.​

  • Brush the Teriyaki sauce over the chicken skewers. When one side is coated, turn the skewers over and Brush Yakitori sauce over the side.​

  • Repeat the above process one more time then turn the heat off.​

  • Serve the yakitori skewers on rice or serve with green salad.

Don't we all agree that chicken yakitori is just simply finger licking because I cannot get enough of it. I mean " I LOVE THEM ". Chicken yakitori is an easy Japanese grilled recipe served on skewers. The meat is basted with a savory-sweet sauce as it cooks over a hot barbecue grill. A quick appetizer for a crowd or dinner served with a few extra sides. 


Ramen is Japan's favorite and mine more ;) It's my favorite dish after a tiring day. Easy homemade chicken ramen, with a flavorful broth, roasted chicken, fresh veggies (optional), lots of noodles, and a soft cooked egg. Inspired by traditional Japanese ramen, but on the table in under an hour. The soup makes you feel so relaxed and free from all the hassles. Hop on making!


  • 600 gms - Chicken breast 

  • Olive oil 

  • 1 tbsp.- Garlic

  • 1 tbsp.- Salt

  • 1/2 tbsp.- Black pepper 

  • Chicken stock 

  • 1 tbsp.- Soy sauce 

  • 1 tbsp.- Fish sauce

  • 1 tbsp.- Sriracha sauce 

  • 1 tbsp.- Hoisin sauce

  • 1 tbsp. - Oil 

  • 1 tbsp.- Garlic 

  • 1 tbsp.-Ginger

  • 110 gms - Onions 

  • 200 gms - Bell pepper 

  • 130 gms - Broccoli 

  • Noodles 

  • Water 

  • 1/2 tbsp.-Salt 

  • 1/4 tbsp. - Black pepper 

  • Boiled eggs

  • Spring onions - for garnishing


  • In a mixing bowl, add 600 grams chicken breast, 15 milliliters olive oil, 1 teaspoon garlic, 1 teaspoon salt, 1/2 teaspoon black pepper and mix it well.

  • Marinate for 1 hour.

  • In a bowl, add 300 milliliters chicken stock, 1 tablespoon soy sauce, 1 teaspoon fish sauce, 1 tablespoon sriracha sauce, 1 tablespoon hoisin sauce and mix it well. Keep aside. 

  • Heat 1 tablespoon oil in a pan, add the marinated chicken in it. 

  • Cook until it turns dark brown in color from all sides or the chicken is fully cooked. 

  • Remove it from heat and cut it into pieces. Keep aside.

  • Heat 1 tablespoon oil in a heavy skillet, add 1 tablespoon garlic, 1 tablespoon ginger and stir well. 

  • Then, add 110 grams onions and fry till translucent or until it turns golden brown in color.

  • Now, add 200 grams bell pepper and mix it well.

  • Add 130 grams broccoli and mix it well.

  • Cook for 8 - 10 minutes on medium heat.

  • Then, add the cooked chicken and mix it well.

  • Now, add the prepared mixture and mix it well. 

  • Add 200 grams noodles, 300 milliliters water and mix it again. 

  • Bring it to a boil.

  • Add 1/2 teaspoons alt, 1/4 teaspoon black pepper and mix it well. 

  • Cook for 8 - 10 minutes on medium heat.

  • Add the cooked noodles in a serving dish.

  •  Add grilled chicken and boiled eggs on it.

  • Garnish with spring onions and Serve.



  • 4 - slices pork or chicken

  • Salt (to taste)

  • freshly ground black pepper (to taste)

  • Flour 

  • 2 eggs (lightly beaten)

  • 2 cups - bread crumbs

  • Vegetable oil 

  • 1 - cabbage ( shredded )

  • Lemon wedges 

  • Tonkatsu sauce ( dipping )


  • keep the meat from curling when deep fried.

  • Salt and pepper both sides of each cutlet.

  • Dredge each in flour, then dip into beaten eggs and press into bread crumbs to coat both sides. ​

  • Heat a large skillet with about 1/2 inch of oil until hot.

  • Lay 1 or 2 cutlets in the hot oil.

  • Deep-fry until golden brown, about 5 to 7 minutes, turning them once or twice.

  • Drain the cutlets on paper towels and cut the pork into bite-size strips that can be eaten with chopsticks. ​

  • Arrange the pork on a platter lined with the shredded cabbage, and garnish with lemon wedges.

  • Serve the sauce on the side for dipping, or pour it over the pork and cabbage.

Tonkatsu can be cooked by chicken, beef or pork, but I like it more with pork.  It is a fried Japanese pork cutlet that's usually served with a sweet and savory spiced sauce. My version features a tender thick-cut rib-chop or simple breasts that's been dredged in panko breadcrumbs and fried until shatteringly crisp on the outside, and juicy on the inside. Another mouth watering appetizer for your perfect evening or you can also have it with rice!


With juicy marinated chicken coated in an ultra-crisp shell, Karaage is a staple of Japanese home-cooking and one of the most popular items to pack for a picnic too. It is no doubt one of the greatest fried chickens in the world. It’s exceptionally flavorful, juicy and ultra crispy, and absolutely worth hanging out at the stove for! Learn the simple recipe and fry up some glorious chicken at home today.


  • 500 gms - chicken (cubed)

  • 1 tbsp.- sake

  • 1 tbsp.- sugar

  • 2 tbsp.- soy sauce

  • 1 tbsp.- ginger (grated)

  • 1 - clove garlic (minced)

  • 1/2 egg (beaten)

  • 1/3 cup potato starch

  • cooking oil 


  • In a large bowl, combine the chicken, sake, sugar, soy sauce, ginger, and garlic.

  • Mix well.

  • Cover with plastic and marinate for at least 15 minutes in the fridge.​

  • Add the egg and potato starch to the chicken.

  • Mix well.​

  • Heat the oil to 340˚F (170˚C). Fry the chicken until golden brown and fully cooked, 5-7 minutes.​

  • Enjoy!

karaage chicken.jpg


  • 1/4 cup - rice vinegar

  • 3 tbsp.- lower-sodium soy sauce

  • 2 and 1/2 tbsp.- honey

  • 1 and 1/2 tbsp.- white miso

  • 1 and 1/2 tbsp.- chili paste 

  • 2 tbsp.- fresh garlic (minced)

  • 2 tbsp.- dark sesame oil

  • 4 - skinless boneless chicken breast 

  • 2 tbsp.- fresh cilantro (chopped)


  • Combine first 6 ingredients, stirring well with a whisk.

  • Stir in 1 tablespoon oil.

  • Place chicken in a zip-top plastic bag.

  • Add vinegar mixture; seal.

  • Marinate in refrigerator for 1 hour, turning once.​

  • Preheat oven to 400°.​

  • Remove chicken from bag; reserve marinade.

  • Place marinade in a small, heavy saucepan over medium heat; bring to a boil.

  • Boil 2 minutes or until syrupy, stirring frequently.

  • Remove from heat; divide mixture in half.

  • Heat a large ovenproof skillet over medium-high heat.

  • Add remaining 1 tablespoon oil; swirl.

  • Add chicken; sauté 4 minutes. Turn chicken over; brush chicken with half of marinade mixture.

  • Place pan in oven; bake at 400° for 6 minutes or until done.

  • Remove chicken from oven; brush with remaining half of marinade mixture, turning to coat.

  • Sprinkle with cilantro, if desired. And you are ready to attack the food!!!

Marinated in a homemade all-purpose miso sauce and pan-fried till crispy, this Miso Chicken is very moist, flavorful, and delicious. Serve over steamed rice and drizzle extra miso sauce on top!

Can't explain my love for this dish, everytime I eat this, my love increases! And so will yours. 

Marinated in a sweet and savory miso sauce. it’s best when you prep ahead, this delicious chicken dish might become a regular on your midweek dinners. I'm not going to waste your time with all my dramatic feelings for this dish. Just quickly make and have it!

miso chicken.jpg

Sushi has my heart, the whole of it! My love for Sushi cannot be compared to any food ever after being such a big foodie. Its a traditional Japanese dish made up of vinegared rice, seafood and vegetables. This dish has always been my pick for any Asian food or to any Asian restaurant I go. It does look like a hectic job to make sushis, but the best part is - you can actually have 4-6 sushi dinners for the price of one at some fancy restaurant. But above all else, it’s really fun!  Invite a few friends over and go nuts. Let's dive in the making!


  • 6 sheets - sushi seaweed

  • 1 batch - prepared sushi rice*

  • 500 gms -  sushi-grade raw salmon or desired raw fish of choice

  • 30 gms -  cream cheese sliced into strips

  • 1 - avocado sliced

  • soy sauce for serving



  • 1.5 cups sushi rice 

  • 2 cups filtered water

  • 1/4 cup seasoned rice vinegar


  • Place the rice and water into a rice cooker. Cook the rice according to the “white rice” setting on the rice cooker.

  • When the rice has finished cooking, evenly pour the seasoned rice vinegar all over the rice. Toss the rice around to further distribute the rice vinegar, taking care to be gentle, and not mash the rice.

  • It is now ready to be used for sushi.


  • Place the seaweed on a bamboo mat, then cover the sheet of seaweed with an even layer of prepared sushi rice. Smooth gently with the rice paddle.​

  • Layer salmon, cream cheese, and avocado on the rice, and roll it up tightly. Slice with a sharp knife, and enjoy with soy sauce.


Dim-sum and momos are of one kind, just the making composition is different. Most of us are huge fans of momos, isn't it?! As far as Robert Venturi was concerned, more is more, and less is a bore. So clearly, just few pieces of Dim-sums is not okayi!   The reason behind me giving an easy recipe to the dim-sum you want to have is because you won't find a dim-sum stall anywhere around you as much as you can find a momo stall. So lets start.. And remember to have it hot...! 


  • 2 cups - refined flour

  • 1/2 tbsp.- salt

  • 1 cup - finely minced (chicken/prawn), (cabbage), (or mixed vegetables)

  • 1 tbsp.- oil

  • 1/2 cup - onion (chopped)

  • 1 tbsp.- garlic (chopped)

  • 1/2 tbsp. salt  (to taste)

  • 1/4 tbsp.- vinegar

  • 1/4 tbsp.- black pepper


  • Mix the flour (maida) and salt and knead to a stiff dough, with water.​

  • Heat oil and add the onion and garlic.

  • Saute till a little soft and add the vegetables or chicken/prawn.

  • Turn around over high heat till slightly cooked.​

  • Take it off the heat and mix in the salt, vinegar and black pepper.​

  • Roll the dough thin (translucent) and cut into 4"-5" rounds.​

  • Wet the edge, place some filling in the center and bring edges together to cover the filling.

  • Press to seal -- it will form a half moon shape. Steam for about 10 minutes and serve.

Image by Pooja Chaudhary

I go so nostalgic when I make or eat Manchow Soup. My most favorite and most eaten dish in my whole life. This Manchow soup recipe is so easy and pretty darn close to my heart aaaaaand you can tuck in under a blanket and watch Netflix all day and drink bowls and bowls of this soup. You can have this super yummy dish in both winters and summers. I have this super easy recipe. Make this and don't forget to share with your loved ones <3


  • 2 tbsp.- Oil

  • 1 tbsp.- chopped Garlic

  • 1 tbsp.- Ginger (chopped)

  • 1 to 2 - Green Chilli (chopped)

  • 1/2 cup - white part of Spring Onions (chopped)

  • 1/4 cup - Onions (chopped)

  • 1 - Chicken Breast (diced)

  • 1 cup - Carrots (chopped)

  • 1 cup - Green Beans (chopped)

  • 1/2 cup - Cabbage (chopped)

  • 2 tbsp.- dark Soy Sauce

  • 1 and 1/2 tbsp.- Vinegar

  • 1 tbsp.- Pepper Powder

  • 3 tbsp.- Corn Flour

  • 1 tbsp.- Salt

  • Crunchy Fried Noodles for topping

  • 1/2 cup - green part of Spring Onions (chopped)

  • 2 tbsp.- Coriander (chopped)


  • In a large dutch oven or soup pot heat oil and add ginger, garlic, white part of spring onions and onions.

  • Saute for 2-3 minutes and add the chicken breast.​

  • Chicken breast will cook fairly quickly.

  • Saute it for a minute or so on high heat and add carrots, green beans and cabbage along with salt and 3 cups water.

  • Bring this to a quick boil and then reduce the flame to a simmer.​

  • In a bowl, whisk together soy sauce, vinegar, pepper, corn flour and 1/2 cup water till no lumps are visible.

  • Add this to the pot and keep stirring till the soup thickens up.

  • Add green chillies and simmer for 2 minutes.

  • Mix in the green part of spring onions and chopped coriander.

  • Turn off the flame.​

  • Top individual servings with fried noodles and serve hot.

monchow soup.jpg 2.jpg