I have a confession to make. I used to think that food from Japan is not something that I could make in my own home. I also thought it would just be way too difficult. However, that is not the case with these 17 recipes. I actually think they are much easier to make than it is to go out and buy the food. So get ready to put in some work because this meal will greatly outdo the food you would buy.
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1) Tonkatsu
Incredible panko-crusted pork cutlets that are better than take out.
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Tonkatsu
Fried golden to perfection with a crispy panko coating, this pork loin is juicy and sliced to showcase the ideal crust.
Ingredients
Method
- Pound the pork chops to an even thickness and season both sides with salt.
- Dredge each chop in flour, then beaten egg, then press into panko to coat well.
- Heat the oil in a deep skillet to about 340 degrees.
- Fry the cutlets 3 to 4 minutes per side until deep golden and cooked through.
- Drain on a rack, then slice into strips and serve with tonkatsu sauce.
Notes
Let the breaded cutlets rest 5 minutes before frying so the coating sticks.
2) Chicken Katsu Curry
Thick, cozy Japanese curry sauce with crispy chicken cutlets.
Chicken Katsu Curry
Panko fried chicken sliced and served over soft rice and covered in a thick, mildly sweet curry.
Ingredients
Method
- Saute the onion and carrots in a pot until softened, then add the water and simmer 10 minutes.
- Stir in the curry roux cubes until the sauce thickens, then keep warm.
- Bread the chicken in flour, egg, and panko.
- Fry the cutlets in oil until golden and cooked through, then slice.
- Serve the sliced katsu over rice and ladle the curry alongside.
Notes
Store-bought curry roux cubes make this weeknight-fast and foolproof.
3) Tempura Udon
Silky udon sits in warm broth with a crisp shrimp tempura perched on top.
Tempura Udon
A light and crispy shrimp tempura sits atop thick, chewy udon noodles and a savory dashi broth.
Ingredients
Method
- Whisk the tempura batter mix with cold water until just combined and still lumpy.
- Dip the shrimp in batter and fry in hot oil until pale gold and crisp, then drain.
- Simmer the dashi with soy sauce and mirin to make the broth.
- Cook the udon noodles, drain, and divide between two bowls.
- Pour the hot broth over the noodles, top with shrimp tempura and green onion.
Notes
Keep the batter ice-cold and barely mixed for the lightest tempura.
4) Yakisoba Noodles
Sizzling stir-fried noodles with that tangy and sweet sauce.
Yakisoba Noodles
Yakisoba sauce is combined with stir-fried springy noodles, pork, cabbage, and carrots.
Ingredients
Method
- Heat the oil in a large skillet and cook the sliced pork until browned.
- Add the cabbage and carrot and stir-fry until just tender.
- Loosen the noodles under warm water, then add them to the skillet.
- Pour in the yakisoba sauce and toss everything until evenly coated and hot.
- Top with green onion and serve straight from the pan.
Notes
Cook over high heat and keep things moving so the noodles get a little char.
5) Beef Teriyaki
Sticky-sweet teriyaki sauce glazes over tender beef which you'll want to lick off the plate!
Beef Teriyaki
We have our own special teriyaki sauce made from mirin and soy sauce that we use to caramelize and tenderize thin slices of beef until they shine.
Ingredients
Method
- Stir the soy sauce, mirin, sugar, and ginger together to make the teriyaki sauce.
- Heat the oil in a skillet over high heat and sear the beef slices until browned.
- Pour in the teriyaki sauce and let it bubble and reduce.
- Toss the beef until it's glazed and the sauce clings, about 2 minutes.
- Sprinkle with sesame seeds and serve over rice.
Notes
Slice the beef against the grain so it stays tender.
6) Salmon Sushi Rolls
Beautiful homemade salmon rolls that actually aren't that difficult to make.
Salmon Sushi Rolls
Seasoned sushi rice and fresh salmon rolled in nori and cut into clean jewel-like rounds.
Ingredients
Method
- Cook the sushi rice, then fold in the rice vinegar and sugar and let it cool.
- Lay a nori sheet on a bamboo mat and spread a thin layer of rice over it.
- Arrange salmon, cucumber, and avocado in a line across the rice.
- Roll tightly using the mat, pressing gently to seal.
- Slice each roll into 6 to 8 pieces with a wet, sharp knife.
Notes
Wet your knife between cuts for clean slices that don't squish.
7) Tofu Teriyaki
Even those who are doubtful will adore the glaze on crispy tofu.
Tofu Teriyaki
Cubes of tofu that have been pan-fried to a golden brown and then a sticky teriyaki glaze is added for an easy, meatless meal.
Ingredients
Method
- Press the tofu to remove excess water, then cube and toss with cornstarch.
- Pan-fry the tofu in oil until golden and crisp on all sides.
- Stir the soy sauce, mirin, and sugar together for the glaze.
- Pour the glaze over the tofu and toss until it thickens and coats every piece.
- Finish with sesame seeds and serve over rice.
Notes
Pressing the tofu well is the secret to crispy edges instead of soggy ones.
8) Gyoza Dumplings
Dumplings that are pan fried and have a soft topping and a crispy bottom.
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Gyoza Dumplings
Pork and cabbage dumplings with a savory filling are pan-fried to a crisp and then steamed to perfection for an ideal texture.
Ingredients
Method
- Mix the pork, cabbage, garlic, soy sauce, and sesame oil into a filling.
- Place a spoonful in each wrapper, wet the edges, and pleat to seal.
- Heat oil in a skillet and fry the dumplings flat-side down until golden.
- Add a splash of water and cover to steam for 4 to 5 minutes.
- Uncover and cook off the water so the bottoms crisp up again.
Notes
Don't overfill or the wrappers will tear when you pleat them.
9) Takoyaki
Epic street food magic from Japan in the form of little batter balls filled with octopus!
Takoyaki
Battered spheres that have a crispy exterior and custardy interior, are filled with octopus and finished with a drizzle of sauce.
Ingredients
Method
- Whisk the flour, eggs, and dashi into a thin batter.
- Heat and oil a takoyaki pan, then fill each well with batter.
- Drop a piece of octopus and some green onion into each well.
- As the edges set, turn each ball with a skewer to round them out and crisp the outside.
- Drizzle with takoyaki sauce and top with bonito flakes.
Notes
A takoyaki pan makes the round shape; turn them often for an even crust.
10) Miso Soup
A soothing bowl of miso soup is a simple and quick recipe that comes together in minutes.
Miso Soup
Whisked silky dashi with savory miso are dotted with soft tofu and wakame seaweed.
Ingredients
Method
- Heat the dashi broth in a pot until steaming but not boiling.
- Ladle a little broth into a bowl and whisk in the miso paste until smooth.
- Stir the miso mixture back into the pot.
- Add the cubed tofu and rehydrated wakame and warm through gently.
- Top with green onion and serve right away.
Notes
Never boil after adding miso; high heat dulls its delicate flavor.
11) Spicy Tuna Roll
Spicy tuna rolls are creamy and have the perfect amount of spice to keep you coming back for more.
Spicy Tuna Roll
Fresh tuna is mixed with spicy mayonnaise and rolled with sushi rice into bold and fiery bites.
Ingredients
Method
- Cook the sushi rice and season it with rice vinegar, then let it cool.
- Toss the diced tuna with mayonnaise, sriracha, and sesame oil.
- Spread rice over a nori sheet on a bamboo mat.
- Spoon the spicy tuna across the rice and roll tightly.
- Slice into rounds with a wet knife and serve.
Notes
Adjust the sriracha to taste; start small and build the heat.
12) Onigiri
Cute little rice triangles are the best snack to grab on the go.
Onigiri
Warm sushi rice is shaped into triangles with a tasty filling and is wrapped in crunchy nori.
Ingredients
Method
- Let the cooked rice cool just enough to handle, then sprinkle with salt.
- Wet your hands and scoop a portion of rice into your palm.
- Press a little flaked salmon into the center and mold the rice around it.
- Shape the rice into a firm triangle, pressing the edges.
- Wrap a strip of nori around the base and sprinkle with sesame seeds.
Notes
Keep your hands damp and lightly salted so the rice doesn't stick.
13) Matcha Ice Cream
The golden earthy hue of cool, creamy matcha ice cream is just as beautiful as its taste!
Matcha Ice Cream
With a silky and smooth texture, this no-churn ice cream has a bright matcha swirl, giving it a refreshing and slightly bitter-sweet taste.
Ingredients
Method
- Sift the matcha powder to remove any clumps.
- Whisk the condensed milk, matcha, and vanilla together until smooth.
- Whip the heavy cream to stiff peaks in a separate bowl.
- Gently fold the whipped cream into the matcha mixture until streak-free.
- Freeze in a covered container for at least 6 hours until firm, then scoop.
Notes
Freeze at least 6 hours, ideally overnight, so it scoops cleanly.
14) Pork Ramen
This pork ramen will make you forget instant ramen exists.
Pork Ramen
Pork broth poured over chewy noodles and slices of tender pork along with a jammy soft egg.
Ingredients
Method
- Simmer the broth with miso paste until well combined and savory.
- Sear the pork belly slices in a hot pan until browned and just cooked.
- Cook the ramen noodles, drain, and divide between two bowls.
- Ladle the hot broth over the noodles.
- Top each bowl with pork, a halved soft egg, green onion, and nori.
Notes
Soft-boil the eggs for 6.5 minutes for that signature jammy yolk.
15) Japanese Curry Rice
Curry over rice feels like a warm hug in a bowl!
Japanese Curry Rice
A generous serving of mildly sweet curry loaded with potatoes and carrots, poured over rice.
Ingredients
Method
- Brown the beef cubes in oil in a large pot.
- Add the onion, carrots, and potatoes and stir for a couple of minutes.
- Pour in the water and simmer until the beef and vegetables are tender, about 20 minutes.
- Stir in the curry roux cubes until the sauce thickens.
- Simmer a few more minutes and serve over hot rice.
Notes
Cut the potatoes a little larger so they hold together as they simmer.
16) Okonomiyaki
Japanese comfort food party style with all the toppings!
Okonomiyaki
An airy, grilled pancake bursting with cabbage and pork and topped with sauce and mayo.
Ingredients
Method
- Whisk the flour, eggs, and dashi into a batter, then fold in the shredded cabbage.
- Pour the batter into a hot oiled skillet and shape into a thick round.
- Lay pork belly slices over the top and cook until the bottom is golden.
- Flip carefully and cook until the pork crisps and the pancake is cooked through.
- Top with okonomiyaki sauce, mayo, and bonito flakes.
Notes
Pack in lots of cabbage; it's what keeps the pancake light and fluffy.
17) Edamame
The easiest and most addictive snack you'll want to pop open while finishing up dinner.
Edamame
Lightly steamed bright green soybean pods tossed with flaky sea salt.
Ingredients
Method
- Bring the water to a boil in a pot.
- Add the frozen edamame pods and cook for 4 to 5 minutes until tender.
- Drain the pods well in a colander.
- Toss them in a bowl with flaky sea salt while still warm.
- Serve immediately, squeezing the beans straight from the pods.
Notes
Toss with salt while hot so it sticks to the pods.