When it comes to exploring the world of Japanese cuisine, many people are intimidated by the thought of making complex dishes from scratch. But fear not! Japanese home cooking is all about simplicity and ease, with a focus on using fresh ingredients and straightforward techniques. In this article, we’ll take you through 20 authentic Japanese recipes that are perfect for beginners.
From comforting bowls of miso soup to crispy gyoza dumplings, these recipes showcase the best of Japanese home cooking. Whether you’re looking for a quick and easy meal or a special occasion dish, there’s something on this list for everyone.
In our first installment, we’ll be exploring some classic Japanese dishes that are sure to become new favorites. From tamagoyaki (Japanese rolled omelette) to tonkatsu (Japanese pork cutlet), each recipe has been carefully selected to help you build a solid foundation in Japanese cooking.
Miso Soup with Tofu and Wakame
Warm up with a comforting bowl of Japanese-inspired goodness! This simple recipe combines the umami flavors of miso paste, savory tofu, and tender wakame seaweed for a nutritious and delicious soup.
Ingredients:
– 2 cups vegetable broth
– 1 tablespoon white miso paste
– 1/2 cup cubed firm tofu
– 1/4 cup sliced wakame seaweed
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1 teaspoon grated ginger
– Salt and pepper to taste
– Scallions for garnish (optional)
Instructions:
1. In a large pot, combine vegetable broth and miso paste. Whisk until smooth.
2. Add tofu, wakame seaweed, onion, garlic, and ginger to the pot. Bring to a simmer over medium heat.
3. Reduce heat to low and let soup cook for 10-12 minutes or until flavors have melded together.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with scallions if desired.
Cooking Time: 15-17 minutes
Tamagoyaki (Japanese Rolled Omelette)
A classic Japanese breakfast dish, Tamagoyaki is a delicate and flavorful rolled omelette made with dashi broth and soy sauce. This recipe yields a delicious and savory tamago that’s perfect for breakfast or as a snack.
Ingredients:
– 2 eggs
– 1 tablespoon dashi broth (or substitute with chicken broth)
– 1 teaspoon soy sauce
– 1/2 teaspoon sake (optional)
– Salt to taste
Instructions:
1. Crack the eggs into a bowl and whisk until smooth.
2. Add the dashi broth, soy sauce, and sake (if using). Whisk until well combined.
3. Heat a non-stick pan over medium heat. Brush with a small amount of oil or cooking spray.
4. Pour in the egg mixture and cook for about 1 minute, until the edges start to set.
5. Use a spatula to gently lift and fold the edges towards the center.
6. Continue rolling the tamago until it’s almost fully cooked, then remove from heat.
7. Serve warm or at room temperature.
Cooking Time: Approximately 4-5 minutes
Okonomiyaki (Savory Japanese Pancake)
Discover the flavors of Japan with this iconic street food dish, Okonomiyaki! This savory pancake is packed with a medley of ingredients, from juicy pork and seafood to crunchy cabbage and sweet sauce.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup water
– 1/4 cup grated daikon (Japanese white radish)
– 1/4 cup sliced green onion
– 1/4 cup diced pork belly or bacon
– 1/4 cup cooked and flaked seafood (such as squid or shrimp)
– 1/2 cup shredded cabbage
– 2 tablespoons soy sauce
– 2 tablespoons okonomiyaki sauce (or substitute with a mixture of Worcestershire and ketchup)
– Salt and pepper to taste
– Sesame seeds for garnish
Instructions:
1. In a large bowl, whisk together flour and water to form a smooth batter.
2. Add daikon, green onion, pork belly or bacon, seafood, and cabbage to the batter. Mix well.
3. Heat a non-stick skillet or okonomiyaki pan over medium heat.
4. Pour in the batter and cook for 3-4 minutes on each side, until the pancake is crispy and cooked through.
5. Brush with soy sauce and okonomiyaki sauce. Garnish with sesame seeds.
6. Serve hot and enjoy!
Cooking Time: 12-15 minutes
Tonkatsu (Japanese Pork Cutlet)
A classic Japanese dish, Tonkatsu is a breaded and fried pork cutlet that’s crispy on the outside and juicy on the inside. This simple recipe brings together Asian-inspired flavors with European-style breading for a unique fusion.
Ingredients:
– 4 pork cutlets (about 1/2 inch thick)
– 1 cup all-purpose flour
– 1/2 cup breadcrumbs
– 1 egg, beaten
– Vegetable oil for frying
– Tonkatsu sauce (store-bought or homemade), for serving
Instructions:
1. Cut the pork into thin cutlets and season with salt.
2. Dip each cutlet in flour, shaking off excess.
3. Dip floured cutlet in the beaten egg, making sure it’s fully coated.
4. Coat the egg-coated cutlet in breadcrumbs, pressing gently to adhere.
5. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.
6. Fry the breaded pork cutlets for 3-4 minutes on each side, or until golden brown and cooked through.
7. Serve Tonkatsu hot with tonkatsu sauce, steamed rice, and stir-fried vegetables.
Cooking Time: About 12-15 minutes total (including frying time).
Gyudon (Beef and Rice Bowl)
A classic Japanese comfort food, Gyudon is a simple yet satisfying dish that combines tender beef and savory broth with fluffy rice. In this recipe, we’ll guide you through the steps to create a delicious and authentic Gyudon at home.
Ingredients:
– 200g thinly sliced beef (such as ribeye or sirloin)
– 1 cup cooked Japanese short-grain rice
– 2 cups dashi broth (or chicken broth as a substitute)
– 2 tablespoons soy sauce
– 2 tablespoons sake (optional)
– 1 tablespoon mirin (sweet Japanese cooking wine)
– 1 teaspoon sugar
– Sesame seeds and thinly sliced green onions for garnish (optional)
Instructions:
1. Cook the rice according to package instructions.
2. In a large pan, combine dashi broth, soy sauce, sake (if using), mirin, and sugar. Bring to a simmer over medium heat.
3. Add the sliced beef to the pan and cook for 3-4 minutes on each side, or until cooked through.
4. To assemble the Gyudon, place a scoop of cooked rice in a bowl, then add the beef slices and spoon some of the savory broth over the top.
5. Garnish with sesame seeds and thinly sliced green onions (if using).
Cooking Time: 15-20 minutes
Karaage (Japanese Fried Chicken)
Experience the crispy, juicy goodness of Japanese-style fried chicken with this simple recipe for Karaage. This popular snack is often served at izakayas and festivals in Japan.
Ingredients:
– 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
– 1/2 cup all-purpose flour
– 1/2 cup cornstarch
– 1/4 cup grated ginger
– 2 cloves garlic, minced
– 1/4 cup soy sauce
– 1/4 cup sake (Japanese rice wine) or dry white wine
– 1/4 cup vegetable oil
– Sesame seeds and chopped scallions for garnish (optional)
Instructions:
1. In a large bowl, whisk together flour, cornstarch, ginger, garlic, soy sauce, and sake.
2. Add chicken pieces to the marinade and toss to coat. Cover and refrigerate for at least 30 minutes or up to 2 hours.
3. Heat vegetable oil in a deep frying pan over medium-high heat. Remove chicken from marinade, allowing excess to drip off.
4. Fry chicken in batches until golden brown, about 5-7 minutes per batch. Drain on paper towels.
5. Serve hot with sesame seeds and chopped scallions, if desired.
Cooking Time: Approximately 15-20 minutes
Oyakodon (Chicken and Egg Rice Bowl)
Savor the comforting combination of juicy chicken, savory egg, and flavorful rice in this classic Japanese dish.
Ingredients:
– 1/2 cup Japanese short-grain rice
– 1 boneless, skinless chicken breast, cut into bite-sized pieces
– 2 eggs
– 1 tablespoon soy sauce
– 1 tablespoon sake (or dry white wine)
– 1 teaspoon sugar
– Salt and pepper to taste
– Sesame oil for serving (optional)
Instructions:
1. Cook the rice according to package instructions.
2. In a medium pan, heat 1 tablespoon of sesame oil over medium-high heat. Add the chicken and cook until browned, about 5 minutes. Remove from heat and set aside.
3. Crack the eggs into a bowl and whisk lightly. Add soy sauce, sake, sugar, salt, and pepper. Whisk until smooth.
4. Pour the egg mixture over the cooked chicken in the pan. Cook until the eggs are almost set, about 2-3 minutes.
5. Divide the cooked rice onto two bowls. Top each with the chicken and egg mixture. Serve with a drizzle of sesame oil if desired.
Cooking Time: 15-20 minutes
Yakitori (Grilled Chicken Skewers)
A classic Japanese dish that’s perfect for a quick and flavorful meal or snack. Yakitori is traditionally made with bite-sized pieces of chicken, skewered and grilled to perfection.
Ingredients:
– 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
– 1/4 cup soy sauce
– 2 tablespoons sake (or dry white wine)
– 2 tablespoons sugar
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 10-12 bamboo skewers
– Sesame oil and chopped green onions for serving (optional)
Instructions:
1. In a large bowl, whisk together soy sauce, sake, sugar, garlic, and ginger. Add the chicken pieces and marinate for at least 30 minutes.
2. Preheat grill to medium-high heat. Thread chicken onto skewers, leaving a small space between each piece.
3. Brush skewers with sesame oil (if using) and season with salt.
4. Grill skewers for 5-7 minutes per side, or until cooked through.
5. Serve hot, garnished with chopped green onions if desired.
Cooking Time: 15-20 minutes
Nasu Dengaku (Miso-Glazed Eggplant)
A classic Japanese recipe that highlights the sweet and savory flavors of miso, this Nasu Dengaku is a simple yet impressive dish perfect for any occasion.
Ingredients:
– 2 medium eggplants
– 1/4 cup white miso paste
– 2 tablespoons soy sauce
– 2 tablespoons sake (or dry white wine)
– 2 tablespoons mirin (sweet Japanese cooking wine)
– 1 tablespoon sugar
– 1 teaspoon grated ginger
– Sesame seeds and chopped green onions for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the eggplants into 1-inch thick slices.
3. In a small bowl, whisk together miso paste, soy sauce, sake, mirin, sugar, and grated ginger.
4. Brush both sides of the eggplant slices with the miso glaze.
5. Place the eggplant slices on a baking sheet lined with parchment paper.
6. Bake for 20-25 minutes or until tender and caramelized.
Cooking Time: 20-25 minutes
Gyoza (Japanese Dumplings)
Gyoza, also known as Japanese dumplings, are a popular street food in Japan and have gained worldwide recognition for their delicate flavor and crispy texture. This recipe provides a simple guide to making these delicious dumplings at home.
Ingredients:
– 2 cups all-purpose flour
– 1/2 cup water
– 1/4 teaspoon salt
– Filling ingredients (see below)
– Vegetable oil for frying
Filling:
– 1/2 pound ground pork
– 1/2 onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon sesame oil
– Salt and pepper to taste
Instructions:
1. In a large mixing bowl, combine flour and salt.
2. Gradually add water while kneading the dough until smooth.
3. Divide the dough into small balls (about 10-12 pieces).
4. Roll out each ball into a thin circle (about 1/8 inch thick).
5. Place a tablespoon of filling in the center of each circle.
6. Fold the dough over to form a half-moon shape and press edges together.
7. Heat vegetable oil in a frying pan and cook dumplings until golden brown (about 3-4 minutes on each side).
Cooking Time: About 15-20 minutes.
Chawanmushi (Savory Egg Custard)
This traditional Japanese savory egg custard is a popular appetizer or side dish, often served at special occasions. Chawanmushi’s creamy texture and delicate flavor make it a delightful accompaniment to various dishes.
Ingredients:
– 4 large eggs
– 1/2 cup dashi broth (or chicken or pork stock)
– 1/4 cup soy sauce
– 1/4 cup mirin (sweet Japanese cooking wine)
– 2 tablespoons sake (Japanese rice wine) or dry white wine
– 1/4 teaspoon salt
– 1/4 teaspoon ground white pepper
– Bamboo cups or small ceramic bowls for steaming
Instructions:
1. Preheat the steamer to medium-high heat.
2. In a bowl, whisk together eggs, dashi broth, soy sauce, mirin, sake (or dry white wine), salt, and white pepper until smooth.
3. Pour the mixture into prepared bamboo cups or small ceramic bowls, filling them about 3/4 full.
4. Steam the Chawanmushi for 12-15 minutes, or until the eggs are set and the custard is creamy.
5. Serve warm or at room temperature.
Cooking Time: 12-15 minutes
Katsudon (Pork Cutlet Rice Bowl)
A classic Japanese comfort food, Katsudon is a flavorful and satisfying dish that combines crispy pork cutlets with warm Japanese rice and savory sauces. In this recipe, we’ll guide you through the simple process of making a delicious Katsudon at home.
Ingredients:
– 4 pork cutlet fillets (about 1/2 inch thick)
– 1 cup all-purpose flour
– 1/2 cup panko breadcrumbs
– 1 egg
– 1/2 cup Japanese rice
– 2 cups water
– 2 tablespoons soy sauce
– 2 tablespoons sake (or dry white wine)
– 2 tablespoons mirin (sweet Japanese cooking wine)
– Sesame seeds and chopped scallions for garnish
Instructions:
1. Prepare the pork cutlets by coating in flour, then dipping in egg, and finally coating with panko breadcrumbs.
2. Heat a non-stick pan with about 1/4 inch of oil over medium-high heat. Cook the pork cutlets for about 3-4 minutes per side, or until cooked through.
3. While cooking the pork, prepare the Japanese rice according to package instructions using 2 cups of water.
4. In a small saucepan, combine soy sauce, sake, and mirin. Bring to a simmer over medium heat and cook for about 5 minutes, or until slightly thickened.
5. Assemble the Katsudon by placing cooked pork cutlets on top of warm Japanese rice, then drizzle with the savory sauce. Garnish with sesame seeds and chopped scallions.
Cooking Time: About 30-40 minutes
Takoyaki (Octopus Balls)
Takoyaki is a popular Japanese street food that consists of crispy balls filled with tender octopus, green onion, and tempura bits. This recipe makes 8-10 takoyaki.
Ingredients:
– 1 cup cooked octopus (diced)
– 1/2 cup all-purpose flour
– 1/4 teaspoon salt
– 1/4 teaspoon baking powder
– 1/2 cup water
– Vegetable oil for frying
– Green onion, tempura bits, and takoyaki sauce for serving
Instructions:
1. In a large bowl, whisk together flour, salt, and baking powder.
2. Gradually add in water and mix until a batter forms.
3. Add the diced octopus and mix well.
4. Heat a takoyaki pan or a non-stick skillet with 1-2 tablespoons of vegetable oil over medium heat.
5. Pour 1/4 cup of the batter into the pan and spread evenly to form a round shape.
6. Cook for 3-4 minutes, until the bottom is crispy.
7. Loosen the takoyaki with a spatula and flip it over.
8. Cook for another 2-3 minutes, until cooked through.
9. Serve hot with green onion, tempura bits, and your favorite takoyaki sauce.
Cooking Time: 10-12 minutes
Hijiki Salad (Seaweed Salad)
This Japanese-style seaweed salad is a refreshing and nutritious side dish that’s perfect for hot summer days. With its delicate texture and subtle umami flavor, hijiki (dried brown seaweed) pairs well with a variety of ingredients.
Ingredients:
– 1 cup dried hijiki
– 2 cups water
– 1/4 cup rice vinegar
– 2 tablespoons sugar
– 1/4 teaspoon salt
– 1/2 cup sliced carrots
– 1/2 cup diced cucumber
– 1/4 cup toasted sesame seeds
– 1/4 cup chopped scallions (optional)
Instructions:
1. Rinse hijiki in cold water, then soak it in water for at least 4 hours or overnight.
2. Drain and rinse hijiki again. Cut it into smaller pieces.
3. In a large bowl, combine hijiki, rice vinegar, sugar, and salt. Mix well.
4. Add sliced carrots, diced cucumber, toasted sesame seeds, and chopped scallions (if using). Toss gently to combine.
5. Chill in the refrigerator for at least 30 minutes before serving.
Cooking Time: 15 minutes (soaking time) + chilling time
Sukiyaki (Japanese Hot Pot)
Sukiyaki is a beloved Japanese hot pot dish that brings people together around the table. With its savory broth and variety of ingredients, it’s a meal that’s both nourishing and entertaining.
Ingredients:
– 2 tablespoons vegetable oil
– 1 onion, sliced
– 2 cloves garlic, minced
– 1 pound beef or pork slices (your choice)
– 1 cup dashi broth (or substitute with chicken or beef broth)
– 1/2 cup soy sauce
– 2 cups water
– Noodles or rice for serving
– Assorted ingredients for dipping (e.g., thinly sliced vegetables, tofu, mushrooms)
Instructions:
1. Heat the oil in a large pot over medium-high heat.
2. Add the onion and garlic; cook until the onion is translucent.
3. Add the beef or pork slices; cook until browned.
4. Pour in the dashi broth, soy sauce, and water. Bring to a simmer.
5. Reduce heat to low and let it cook for 10-15 minutes or until flavors have melded together.
6. Serve with noodles or rice and assorted dipping ingredients.
Cooking Time: 20-30 minutes
Teriyaki Salmon
Elevate your dinner game with this flavorful and easy-to-make Teriyaki Salmon recipe. With a sweet and savory sauce, you’ll be hooked from the first bite!
Ingredients:
– 4 salmon fillets (6 oz each)
– 1/2 cup teriyaki sauce
– 1/4 cup soy sauce
– 2 tbsp brown sugar
– 2 tbsp rice vinegar
– 2 cloves garlic, minced
– 1 tsp grated ginger
– Sesame seeds and chopped green onions for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Line a baking sheet with parchment paper.
3. Place salmon fillets on the prepared baking sheet.
4. In a small bowl, whisk together teriyaki sauce, soy sauce, brown sugar, rice vinegar, garlic, and ginger.
5. Brush the mixture evenly over the salmon fillets.
6. Bake for 12-15 minutes or until cooked through.
7. Garnish with sesame seeds and chopped green onions (if using).
8. Serve immediately.
Cooking Time: 12-15 minutes
Shogayaki (Ginger Pork)
This classic Japanese dish is a staple of home cooking, where the bold flavors of ginger and soy sauce meld together to create a deliciously savory and aromatic pork dish. With just a few simple ingredients and steps, you can recreate this mouthwatering Shogayaki at home.
Ingredients:
– 1 lb pork loin or ribeye, sliced into thin strips
– 2-inch piece of fresh ginger, peeled and grated
– 1/4 cup soy sauce
– 2 tbsp sake (Japanese rice wine) or dry white wine
– 2 tbsp sugar
– 2 tsp vegetable oil
– Sesame seeds and chopped green onions for garnish (optional)
Instructions:
1. In a large bowl, whisk together soy sauce, sake, sugar, and grated ginger. Add the sliced pork and let it marinate for at least 30 minutes or up to several hours.
2. Heat vegetable oil in a wok or large skillet over medium-high heat. Remove the pork from the marinade, letting any excess liquid drip off.
3. Cook the pork strips for about 3-4 minutes per side, or until cooked through.
4. Serve hot, garnished with sesame seeds and chopped green onions if desired.
Cooking Time: About 15-20 minutes
Kinpira Gobo (Braised Burdock Root)
A traditional Japanese dish, Kinpira Gobo is a flavorful and nutritious side dish that’s surprisingly easy to make. This recipe brings out the natural sweetness of burdock root by braising it in soy sauce, sake, and sugar.
Ingredients:
– 1 large burdock root (about 2 lbs), peeled and sliced into thin strips
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 2 cups soy sauce
– 1 cup sake (Japanese rice wine)
– 2 tablespoons granulated sugar
– 1 teaspoon grated ginger
Instructions:
1. Heat the oil in a large skillet or wok over medium heat.
2. Add the garlic and cook until fragrant, about 30 seconds.
3. Add the burdock root strips and cook for 5 minutes, stirring occasionally.
4. In a small bowl, whisk together the soy sauce, sake, sugar, and ginger.
5. Pour the braising liquid over the burdock root, cover the skillet or wok with a lid, and simmer for 30-40 minutes, or until the root is tender.
6. Serve hot, garnished with thinly sliced green onions if desired.
Cooking Time: 40-50 minutes
Japanese Curry Rice
Savor the warm and comforting flavors of Japan with this simple and delicious curry rice recipe!
Ingredients:
– 1 cup Japanese curry roux (available at Asian grocery stores)
– 2 cups cooked Japanese short-grain rice
– 2 tablespoons vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 carrot, peeled and grated
– 1 cup water or chicken broth
– Salt to taste
– Optional: chopped green onions and toasted sesame seeds for garnish
Instructions:
1. Heat the oil in a large pan over medium heat.
2. Add the onion, garlic, and carrot; cook until the vegetables are tender (about 5 minutes).
3. Mix in the curry roux with 1 cup of water or broth until smooth.
4. Bring the mixture to a boil, then reduce heat to low and simmer for 10-15 minutes or until the sauce thickens slightly.
5. Serve the curry sauce over cooked Japanese short-grain rice.
Cooking Time: 20-25 minutes
Onigiri (Rice Balls with Fillings)
In Japan, onigiri are a popular snack or lunchbox staple that’s easy to make and fun to customize. This recipe shows you how to shape Japanese short-grain rice into bite-sized triangles and fill them with your favorite ingredients.
Ingredients:
– 2 cups cooked Japanese short-grain rice (preferably day-old rice)
– 1/4 cup water
– Salt, to taste
– Filling of your choice (e.g., salmon, tuna, pickled plum, boiled egg, or miso paste)
Instructions:
1. Prepare the filling by preparing and seasoning your chosen ingredient(s).
2. Mix cooked rice with salt and water in a bowl until the mixture forms a sticky dough.
3. Divide the dough into 6-8 equal portions.
4. Shape each portion into a triangle by folding the top layer down and pressing the edges together.
5. Place your filling in the center of each onigiri.
6. Fold the sides over the filling and press the seam to seal.
7. Serve immediately, or store in an airtight container for up to 24 hours.
Cooking Time: 10-15 minutes (preparing filling) + assembly time
Summary
Discover the world of Japanese home cooking with these 20 authentic recipes perfect for beginners. From savory dishes like Miso Soup with Tofu and Wakame, Tamagoyaki (Japanese Rolled Omelette), and Okonomiyaki (Savory Japanese Pancake) to sweet treats like Chawanmushi (Savory Egg Custard) and Onigiri (Rice Balls with Fillings), these recipes showcase the diversity of Japanese cuisine. Learn how to make Tonkatsu (Japanese Pork Cutlet), Gyudon (Beef and Rice Bowl), Karaage (Japanese Fried Chicken), Oyakodon (Chicken and Egg Rice Bowl), Yakitori (Grilled Chicken Skewers), Nasu Dengaku (Miso-Glazed Eggplant), Gyoza (Japanese Dumplings), and many more. Perfect for those new to Japanese cooking or looking to expand their culinary skills, these recipes are easy to follow and delicious to eat.
Leave a Reply