How to Make Izakaya-Style Otsumami: 5 Japanese Beer Snack Recipes

1. Gather the Ingredients: chicken nankotsu, cooking sake, powdered chicken soup stock, ground garlic, potato starch, and cooking oil as needed.

2. Prepare a plastic bag and add the nankotsu to it. Then, add the cooking sake, powdered chicken soup stock and ground garlic. Close the bag and rub it with your hands to evenly coat the nankotsu. Let it rest for at least 15 minutes.

3. Add the potato starch to the same bag, and rub it with the nankotsu again to coat them well.

4. Heat the cooking oil in a pot over medium heat. Once the oil reaches about 170-180℃, add the nankotsu and deep-fry for about 5-7 minutes, or until fully cooked.

5. Remove the nankotsu from the oil and drain the excess oil on a wire rack with paper towels.

6. Serve the nankotsu on a plate. Sprinkle with lemon juice and black pepper if desired. Enjoy!

1. Gather the Ingredients: eihire (desired amount), mayonnaise, Japanese shichimi chili pepper.

2. Place the Eihire in a toaster and heat for about 3 minutes, or until they are slightly charred.

3. Tear the eihire into bite-sized pieces or thin strips. Serve with mayonnaise mixed with Japanese Shichimi chili peppers for dipping. Enjoy!

1. Gather the Ingredients: cabbage, sesame oil, sesame seeds, powdered chicken soup stock, and salt.

2. Cut the cabbage into bite-sized pieces.

3. Place the cabbage in a plastic bag.

4. Add the sesame oil, sesame seeds, powdered chicken soup stock and salt to the bag, then close it.

5. Rub the bag with your hands to evenly coat the cabbage with the seasonings. Then set the bag aside for at least 30 minutes to allow the flavors to develop.

6. Serve the yamitsuki cabbage in a bowl or on a plate. Enjoy!

1. Gather the Ingredients: tomato, onion, vinegar, sugar, extra virgin olive oil, salt, and parsley (optional).

2. Slice the tomato into 1cm thick pieces. Thinly slice the onion. Soak them in water for 5-10 minutes, then drain well and pat dry with paper towels.

3. Prepare a bowl and combine the vinegar, sugar, olive oil and salt. Mix them well together. Then, add the sliced onion to complete the dressing.

4. Serve the sliced tomatoes on a plate and drizzle the dressing over them. Sprinkle some parsley if you prefer. Enjoy!

1. Gather the Ingredients: edamame, salt (for water), salt (for rubbing), and water.

2. Trim the edges of the edamame to allow the salt to infuse more easily.

3. Rub the 2tsp of salt over the edamame to remove any fuzz from the skin.

4. Bring 1000ml water to a boil and dissolve the 30g of salt. Then, add the edamame and boil for about 3-5 minutes, or until they reach your desired texture.

5. Once the edamame are cooked to your liking, drain the water using a strainer. Serve them on a plate. Enjoy!