I teach you how to cook delicious Japanese food with this easy to follow Japanese food recipes. Japanese dishes contains perhaps one of the most artistically and traditional assembled cuisine one can ever encounter. The layering of Japanese food is so pretty that anyone would almost always hesitate to touch them. Then again, Japanese food is not all about how pretty they are, more and more people are starting to like them because of their unique taste as well.
The mouth-watering taste of Japanese food is mostly attributed to its popular recipes. Japanese cooking recipes usually include Japanese rice, seafood, and vegetables. And has many different presentations such as bento. Most importantly, Japanese food recipes offer many ways to cook such as yakitori, tamagoyaki, and teriyaki.
One beautiful Japanese dish is called sashimi. It is fish or shellfish cut thinly and served raw. You can enjoy a delicious homemade traditional Japanese dish by following these recipes. To cook this Japanese sashimi recipe, you will need:
- Fresh, raw seafood of your choice (Salmon, Tuna, Prawn, Scallops, Mackerel, etc.)
- Daikon (White Asian Radish)
- Japanese soy sauce and wasabi
- Fillet the fish with a very sharp knife. As much as possible, you would want to cut them as thinly as possible without damaging their meat.
- Prepare the carrots and daikon by using a peeler or zester to cut them into thin strips.
- Arrange the cut meat and vegetables in a platter.
- Serve with Japanese soy sauce and wasabi.
Japanese cuisine encompasses the regional and traditional food of Japan, which have developed through centuries of political, economic, and social changes. The traditional cuisine of Japan is based on rice with miso soup and other dishes. Japanese food recipes put an emphasis on seasonal dishes. Side dishes often consist of fish, pickled vegetables, and vegetables cooked in broth. Seafood is common, often grilled, but also served raw as sashimi or in sushi. Seafood and vegetables are also deep-fried in a light batter, as tempura. Apart from rice, staples include noodles, such as soba and udon. Japan also has many simmered dishes such as fish products in broth called oden, or beef in sukiyaki and nikujaga.
Japanese cuisine has opened up to influence from Western cuisines in the modern era. Japanese food recipes inspired by foreign food recipes that have become adopted with variants for Japanese food recipes and flavors. Traditionally, the Japanese shunned meat due to Buddhism, but with the modernization of Japan in the 1880s, meat-based food recipes such as tonkatsu and yakiniku have become common. Japanese cuisine, particularly sushi, has become popular throughout the world.
In 2011, Japan overtook France to become the country with the most 3-starred Michelin restaurants; as of 2018, the capital Tokyo has maintained the title of the city with the most 3-starred restaurants in the world.
Ramen Noodle Soup
Another easy to cook Japanese food recipe that I share with you here is this delicious Japanese ramen noodle soup. For this Japanese food recipe, use chicken, noodles, spinach, sweetcorn, and eggs to prepare this moreish Japanese noodle soup, for when you crave something comforting yet light and wholesome.
- 700ml chicken stock
- 3 garlic cloves, halved
- 4 tbsp soy sauce
- 1 tsp Worcestershire sauce
- a thumb-sized piece of ginger sliced
- ½ tsp Chinese five spice
- a pinch of chili powder
- 1 tsp white sugar
- 375g ramen noodles
- 400g sliced cooked pork
- 2 tsp sesame oil
For the garnish:
- 100g baby spinach
- 4 tbsp sweetcorn
- 4 boiled eggs peeled and halved
- 1 sheet dried nori, finely shredded sliced green spring onions
- a sprinkle of sesame seeds
- Mix 700ml chicken stock, 3 halved garlic cloves, 4 tbsp soy sauce, 1 tsp Worcestershire sauce, a sliced thumb-sized piece of ginger, ½ tsp Chinese five-spice, pinch of chilli powder and 300ml water in a stockpot or large saucepan, bring to the boil, then reduce the heat and simmer for 5 mins.
- Taste the stock – add 1 tsp white sugar.
- Cook 375g ramen noodles following the pack instructions, then drain and set aside.
- Slice 400g cooked pork or chicken, fry in 2 tsp sesame oil until just starting to brown, then set aside.
- Divide the noodles between four bowls. Top each with a quarter of the meat, 25g spinach, 1 tbsp sweetcorn and two boiled egg halves each.
- Strain the stock into a clean pan, then bring to the boil once again.
- Divide the stock between the bowls, then sprinkle over 1 shredded nori sheet, sliced spring onions or shallots and a sprinkle of sesame seeds. Allow the spinach to wilt slightly before serving.
For a Japanese food feast, try this succulent Tonkatsu pork loin recipes, coated, fried and drizzled with our easiest ever Tonkatsu sauce recipes. Save leftovers to make katsudon recipes.
- 4 thick boneless pork loin chops
- 100g plain flour
- 2 eggs, beaten
- 100g panko breadcrumbs
- vegetable oil, for shallow frying
For the sauce:
- 2 tbsp ketchup
- 2 tbsp Worcestershire sauce
- 1 tbsp oyster sauce
- 2 tsp caster sugar
- Remove the large piece of fat on the edge of each pork loin, then bash each of the loins between two pieces of baking parchment until around 1cm in thickness.
- Once bashed, use your hands to reshape the meat to its original shape and thickness.
- Put the flour, eggs and panko breadcrumbs into three separate wide-rimmed bowls.
- Season the meat, then dip first in the flour, followed by the eggs, then the breadcrumbs.
- In a large frying or sauté pan, add enough oil to come 2cm up the side of the pan. Heat the oil to 180C – if you don’t have a thermometer, drop a bit of panko into the oil and if it sinks a little then starts to fry, the oil is ready.
- Add two pork chops and cook for 1 min 30 secs on each side, then remove and leave to rest on a wire rack for 5 mins. Repeat with the remaining pork chops.
- While the pork is resting, make the sauce by whisking all items together, adding a splash of water if it’s particularly thick. Slice the tonkatsu and serve drizzled with the sauce.
Use up leftovers and provide a hearty meal with this tasty pork katsudon recipe. Using my Japanese tonkatsu recipe, it’s easy to make the day after a Japanese food feast.
- 1 tsp vegetable oil
- 150ml dashi or stock
- 1 large onion, sliced
- 2 large eggs, beaten
- 1 breaded pork fillet – use leftover tonkatsu (see recipe above), sliced
- 200g cooked rice
- 1 tbsp soy
- finely chopped chives, to serve
- 1 tsp mirin
- 1 tsp sugar
- Heat the oil in a pan, fry the sliced onion until golden brown, then add the tonkatsu (see recipe above), placing it in the middle of the pan.
- Mix the dashi, soy, mirin, and sugar together and tip three-quarters of the mixture around the tonkatsu.
- Sizzle for a couple of mins so the sauce thickens a little and the tonkatsu reheats.
- Tip the beaten eggs around the tonkatsu and cook for 2-3 mins until the egg is cooked through but still a little runny.
- Divide the rice between two bowls, then top each with half the egg and tonkatsu mix, sprinkle over the chives and serve immediately, drizzling with a little more soy if you want an extra umami kick.
Japanese food recipes look beautiful and complicated to make, but with this easy to make Japanese food recipes, you will impress family and friends. At jose on demand, we teach food ideas to people who love to try delicious cuisine in casual homemade meals. I hope you will find this post helpful and a source of delicious ideas and Japanese food recipes to make authentic traditional Japanese food.
You can ask me for other Japanese food recipes and I will answer your question with great and easy Japanese food recipes. You can click on Questions above in the navigation menu to ask your question about recipes. In joseondemand.com, you will find a collection of tasty Japanse food recipes as well as other types of food recipes.
I hope you will enjoy the traditional cuisine of Japan with our tasty Japanese food recipes. You can accompany these dishes with one of Japan’s most famous dish, miso soup. This all-time favorite pre-sushi soup is actually one of the easiest Japanese food recipes to make from scratch at home, and only requires a handful of food items. One of them is dashi — a very simple broth made from kombu (a dried seaweed) and dried bonito fish flakes.
- 4 cups vegetable broth
- 1 sheet nori (dried seaweed cut into large rectangles). 1 sheet yields 1/4 cup
- 3-4 Tbsp white miso paste (fermented soybean paste) with or without bonito
- 1/2 cup chopped green chard or other sturdy green
- 1/2 cup chopped green onion
- 1/4 cup firm tofu (cubed)
- Place vegetable broth in a medium saucepan and bring to a low simmer.
- Add nori and simmer for 5-7 minutes.
- In the meantime, place miso (starting with the lesser end of the range) into a small bowl, add a little hot water and whisk until smooth. This will ensure it doesn’t clump. Set aside.
- Add green chard, green onion, and tofu to the pot and cook for 5 minutes. Then remove from heat, add the miso mixture, and stir to combine.
- Taste and add more miso or a pinch of sea salt if desired. Serve warm. Best when fresh.
Japanese cuisine is based on combining staple food, which is steamed white rice, with one or several main dishes and side dishes. This may be accompanied by a clear or miso soup and tsukemono (pickles). Rice is served in its own small bowl, and each main course item is placed on its own small plate or bowl for each individual portion. This is done even in Japanese homes. It contrasts with the Western-style dinners at home, where each individual takes helpings from the large serving dishes of food presented in the middle of the dining table.
Many countries have imported portions of Japanese cuisine and recipes. Some may adhere to the traditional preparations of the cuisine and recipe, but in some cultures, the Japanese food recipes have been adapted to fit the palate of the locals.
Fried Maki Rolls
An example is sushi. It was modified to suit the American palate, and re-entered the Japanese market as “American Sushi”. An example of this phenomenon is the California roll recipe, which was created in North America in the 1970s, rose in popularity across the United States through the 1980s, and thus sparked Japanese food global popularity.
Even if you don’t like raw fish, there is this Japanese sushi you can try this crispy sushi with sweet soy sauce. Deep-fried maki rolls seem to have been invented in America, and all they really involve is adding a crispy outer shell to your sushi roll.
- 2 Cups of Seasoned Cooked Sushi Rice
- Fresh Salmon (Or Smoked Salmon)
- Cream Cheese
- 1 Egg
- 50g of Flour
- Chili Powder
- 100-150g Panko Breadcrumbs
- 1 Fresh Lime
- Japanese Mayonnaise
- 4 Sheets of Japanese Nori
- About 300ml of Vegetable Oil
- Lay the nori sheets on a bamboo rolling mat, then add sushi rice at about 1cm in thickness, right to the edges of the nori, but leave a 2cm gap at the top for rolling.
- Pat it down tightly for this recipe to keep things secure when frying.
3, Next lay a lengthwise strip of salmon, cucumber and cream cheese along with your sushi roll for the filling.
- Roll up your sushi roll as tightly as you can, making sure there is no visible seam of rice.
- Beat the egg in a large bowl, then set aside.
- Meanwhile, lay a plate of flour seasoned with a pinch of salt, pepper and chili powder. On another plate, lay out the panko breadcrumbs.
- Begin to heat your vegetable oil in a pan. Make sure you choose a pan large enough for the roll.
- Roll each maki roll in flour and ensure it is well coated, then dip into the egg mixture.
- Next, roll the egg coated maki in panko breadcrumbs. Pat them down and sprinkle across the maki to ensure it’s completely coated.
- When ready, place the maki roll in the hot oil. Fry until the panko is golden.
- Slice when cooked into sushi pieces, and serve with Mayo mixed with lime juice for dipping.
Japanese Food Abroad
In 2014, Japanese Restaurant Organization has selected potential countries where Japanese food recipes are becoming increasingly popular and conducted research concerning Japanese restaurants abroad. These key nations or regions are Taiwan, Hong Kong, China, Singapore, Thailand, and Indonesia. This was meant as an effort to promote Japanese cuisine and to expand the market of Japanese products and recipes. As a result, numbers of Japanese foodstuff and seasoning brands such as Ajinomoto, Kikkoman, Nissin, and Kewpie mayonnaise, are establishing production bases in other Asian countries, such as China, Thailand, and Indonesia.
Japanese cuisine and recipes utilize fresh food. Japanese recipes emphasize on certain aspects of Japanese traditions of eating live seafood. Compared to other developed countries, the Japanese eat more fish than any of them, consuming about 27 kilograms of seafood per capita annually. Japanese cuisine and recipes are heavily dependent on seafood products
One of my favorite Japanese recipes is Gyoza, which are dumplings filled with minced pork. Here is an easy food recipe to make at home.
- 20 gyoza wrappers
- 200g of minced pork
- 1/2 avocado
- Garlic (tube)
- 1tsp of sugar
- 2tsp of soy sauce
- salt and pepper
- 1 tsp of potato starch (corn starch)
Chop the avocado into pieces. Mix them with the minced pork and the other ingredients. Wrap them and steam fry!
About jose on demand
jose on demand is a channel about our passion for food, cooking, travel, and lifestyle.
Watch all my videos for great food and travel experiences with Jose Lopez @joseondemand
Canon XA11 Professional Camcorder
► Read my article: THE ULTIMATE GUIDE TO THAI FOOD
► Please become a Patreon. Visit my Patreon page
► Please donate through PayPal so we can continue this project