It's served over a bed of seasoned yellow rice, topped with grilled peppers, and a gravy made from the leftover steak marinade and dry white wine. All of this is topped with either a lightly fried ...

A seasoned rice dish is third up in our series on “oage-san,” a term of endearment used for “abura-age” (thin deep-fried tofu) found in Kyoto's kitchens. The recipe’s fried tofu cut into ...