Japanese Recipes
26 recipes from Japanese cuisine, including Tonkatsu, Okonomiyaki and Oyakodon (Chicken and Egg Rice Bowl). 4 are vegetarian and 13 take less than 30 minutes.
Miso Ramen
Sapporo-style miso ramen — a rich chicken broth seasoned in the bowl with a miso, sesame and garlic base, with wok-fried minced pork, bean sprouts and cabbage, sweetcorn and a melting pat of butter on top.
Kitsune Udon
Osaka's fox udon — thick wheat noodles in a light kombu and bonito dashi, topped with deep-fried tofu simmered sweet in soy, mirin and sugar, said to be the fox's favourite food.
Miso Soup
The everyday Japanese soup — a dashi of kombu and bonito flakes with miso whisked in off the boil, cubes of silken tofu, wakame and spring onion; ready in twenty minutes and served with rice at almost every meal.
Goma-ae
The Japanese side dish of blanched spinach in a sweet, nutty dressing of freshly toasted and ground sesame seeds with soy sauce and sugar; small, quick and served cold or at room temperature.
Japanese Potato Salad
The potato salad of Japanese bento boxes and izakaya menus — half-mashed potato seasoned hot with rice vinegar, then folded with cucumber, carrot, egg and ham in rich Japanese mayonnaise.
Tamagoyaki (Japanese Rolled Omelette)
The sweet and savoury rolled omelette of Japanese breakfasts and lunch boxes: thin layers of egg seasoned with dashi, mirin and soy, rolled one over another in a square pan into a tender, striped block.
Karaage (Japanese Fried Chicken)
Japan's favourite fried chicken, from bar menus and lunch boxes: thigh pieces marinated in soy, sake, ginger and garlic, coated in potato starch and fried twice so the crust is thin, craggy and very crisp.
Onigiri with Salted Salmon
Japan's rice balls, eaten from lunch boxes and convenience-store shelves: warm, lightly salted rice pressed by hand around flakes of salted grilled salmon and wrapped in a strip of nori just before eating.
Prawn and Vegetable Tempura
The Japanese way of frying, learnt from Portuguese missionaries: prawns and vegetables in an ice-cold, barely mixed batter that fries up lacy, pale and crisp, served at once with a light dashi dipping sauce and grated radish.
Yakitori
Japanese grilled chicken skewers from smoky bar counters: thigh meat and spring onion threaded together, grilled over high heat and brushed with a reduced soy and mirin glaze until lacquered and charred at the edges.
Yakisoba
Japanese fried noodles from festival stalls: wheat noodles stir-fried with pork belly, cabbage and carrot in a sweet, tangy sauce of Worcestershire, oyster sauce and ketchup, finished with pickled ginger and seaweed flakes.
Gyudon (Beef Rice Bowl)
Japan's fast-food beef bowl: paper-thin beef and onion simmered for barely two minutes in sweet dashi, soy and mirin, piled over rice so the broth soaks in, and topped with red pickled ginger.
Wakame Seaweed Salad
The Japanese side salad of dried wakame, soaked until silky and bright green and dressed with rice vinegar, soy, sesame oil and ginger — the home version of the seaweed salad served at sushi bars.
Oyakodon (Chicken and Egg Rice Bowl)
Its name means parent-and-child bowl: chicken and onion simmered in sweet dashi and soy, then set with lightly beaten egg into soft, barely cooked curds and slid over hot rice. A staple of Japanese lunch counters.
Japanese Chicken Curry
Japan's favourite family dinner, brought to Japan by the British in the late 1800s: a thick, mild, faintly sweet curry of chicken, carrots and potatoes, built on a browned butter roux with curry powder and served with rice.
Chicken Teriyaki
The Japanese home-cooking version: chicken thighs fried skin side down until crisp, then glazed in the same pan with soy, mirin, sake and sugar reduced to the glossy finish that gives teriyaki its name.
Soba Noodle Salad
Cold buckwheat noodles with cucumber, carrot and edamame in a soy, rice vinegar and toasted sesame dressing — a Japanese-style lunch salad that depends on rinsing the soba well.
Maki Sushi Rolls
Japanese rolls of vinegared rice and nori wrapped around salmon, cucumber and avocado. The rice makes or breaks them: rinsed until the water runs clear, seasoned while hot and cooled to body temperature.
Tonkatsu
Panko-crumbed pork cutlet fried until the coating shatters, sliced and served with shredded cabbage and tonkatsu sauce.
Gyoza
Japanese pan-fried dumplings — crisp on the base, steamed on top, with a lacy skirt if you get the slurry right.
Okonomiyaki
The Osaka savoury pancake — cabbage bound in a light batter, griddled and finished with sauce, mayo and dancing bonito flakes.
Ponzu Sauce
Japanese citrus soy — soy sauce steeped with kombu, bonito and sharp citrus juice.
Sunomono
Japanese vinegared cucumber — thin slices salted, squeezed and dressed in sweetened rice vinegar with wakame.
Shoyu Ramen
Soy-based ramen — a clear chicken and pork broth, a seasoned tare, springy noodles and a marinated egg.
Frequently asked questions
How many recipes from Japanese cuisine are on svcs.bg?
26: 18 cooking recipes, 5 salads and 3 sauces.
What are the classic dishes from Japanese cuisine?
Among the recipes here: Tonkatsu, Okonomiyaki and Oyakodon (Chicken and Egg Rice Bowl).
What is the quickest recipe from Japanese cuisine?
Spicy Mayo, in about 2 minutes. Ponzu Sauce (10 min) and Goma-ae (15 min) are quick too.
Are there vegetarian recipes from Japanese cuisine?
Yes, 4 of the 26 are vegetarian, for example Goma-ae, Wakame Seaweed Salad and Soba Noodle Salad.
How is a recipe's cuisine decided?
By its tag: this page lists every recipe tagged "japanese". A recipe can belong to more than one cuisine.