If your knowledge of Japanese cuisine is limited to sushi, you need to dig deeper. Japanese cuisine is way more than just sushi. Although we cannot deny that sushi is a brilliant Japanese delicacy, there are plenty of other dishes that will help you understand Japanese culture much better. From soups to curries to fried katsu, the options are limitless.
Ever since Japan welcomed international influences, it has incorporated many international flavours and spices that have made the food even more delicious and special. You can treat yourself to a Japanese restaurant to taste all the goodies; however, in this article, we’ll show you some amazing Japanese recipes that can be cooked and prepared at home without spending a fortune. That said, let’s get into the delicious recipes.
All of your food wishes can be fulfilled with teriyaki. The teriyaki flavour is adored by many, making it likely the most popular Japanese dish outside of Japan. Enjoy making this yummy sauce with tender, juicy chicken that is sweet, savoury, and so delicious!
4-5 boneless chicken thighs or 2 boneless chicken breasts
1 cup short-grain rice
1 avocado
2 tbsp cooking oil
For Teriyaki Sauce
1/2 cup soy sauce
2 tbsp rice vinegar or white vinegar
1/4 cup brown sugar
1 tbsp honey
1 tbsp sesame oil
1 tbsp finely chopped garlic
1 tbsp finely chopped ginger
1/2 tsp red chilli flakes (optional)
2 tsp cornstarch
1/4 cup water
For Asian Coleslaw
1 carrot, cut into thin match sticks
1 small cucumber, thin match sticks
2 cups red cabbage, julienne
2-3 sprigs of cilantro
2 green onion
Dressing
1/4 cup apple cider vinegar
1 ½ tbsp sugar
1 tbsp sesame oil
1 ½ tbsp sesame seeds
Salt & pepper
1- In a bowl, combine all the teriyaki sauce ingredients; then, pour the mixture into a saucepan. Cook while stirring continually at a simmering temperature. Once it begins to boil, turn down the heat and let it simmer for five minutes. Cornflour and water should be combined, then gently added to the sauce while being constantly stirred to thicken it. Take it off the stove and let it rest.
2- The chicken should be marinated in the refrigerator with one-fourth of the sauce.
Rice should be prepared according to the instructions on the package.
3- Chop the green onions and cilantro for the cole slaw and combine with the remaining vegetables.
4- Sesame seeds should be lightly toasted for approximately two minutes over medium heat in an ungreased pan. In a bowl, combine them with the remaining dressing ingredients. Add dressing to the slaw and combine thoroughly. Keep chilled until you’re ready to put the bowl together.
5- Add chicken to a skillet of heated oil over medium-high heat. After three to four minutes, turn the chicken after adding some sauce. Cook for a few minutes longer. Then, cover the chicken with the remaining teriyaki sauce. Cook the chicken thoroughly by simmering it for several minutes while occasionally flipping it over and spooning sauce over it. Remove the chicken to a platter, let it cool, and then cut it into strips once it is glossy and glittering.
6- Cut the avocados into slices
7- Rice should be placed at the bottom of the serving dish. Place the chicken on top of the rice and top with plenty of coleslaw and avocado. Sprinkle some sesame seeds on top as a garnish.
Oyakodon is a traditional comfort dish in Japanese cuisine. An umami-rich sauce is cooked with tender chicken chunks, onions, and eggs before being served over a dish of steamed rice. This is one of the one-pot meals that you can prepare in under 30 minutes. It’s straightforward, delicious, and absolutely cosy!
150 g skinless, boneless chicken thighs cut into small pieces
1/2 medium onion sliced
1/2 cup chicken stock or dashi
1 tbsp soy sauce or more to taste
1 tbsp mirin
1 tsp sugar
2 large eggs
1 1/2 cups cooked rice to serve
green onion, sesame oil, nori or togarashi optional, for garnish
1- While preparing the other ingredients, combine the chicken, mirin, soy sauce and sugar in a large bowl and let aside for 5–10 minutes.
2- Drop the eggs into a bowl and use a pair of chopsticks to break the yolks to make the egg mixture carefully. Make sure the egg whites are still visible and that the eggs are gently beaten.
3- boil the chicken stock in a small pan over medium heat. For approximately a minute, add the onion and simmer until fragrant. Cook the chicken mixture for about two minutes on each side after adding it.
4- Add the egg mixture evenly into the pan when the chicken is about to be cooked and leave it for a few seconds until the outer edges are almost set.
5- Eggs should be lightly scrambled and cooked for a further few seconds until still a little runny since the remaining heat will keep cooking the eggs. Serve with a garnish over a bowl of rice, then enjoy!
Anyone can prepare this tasty warm food from Japan – Japanese curry! Veggies and chicken thighs are cooked in a simple curry sauce, creating a wonderful meal for lunch or dinner! This is another Asian dish that is so simple to prepare at home.
1 1/2 tbsp vegetable oil
2 yellow onions, cut into thick wedges
2 minced garlic cloves
1 pound of bite-sized boneless chicken thighs
2 carrots, cut into thick wedges
4 cups chicken broth
1 peeled and grated apple
1 tbsp honey
2 tsp Kosher salt
1/2 tsp black pepper
2 potatoes, cut into 1 ½ inch chunks, soaked for 15 minutes
1 packet Curry Sauce Mix
1- Sautee the onion in oil in a big pot over medium heat until they turn transparent.
2- Cook the garlic for about 30 seconds until aromatic.
3- Add the chicken and cook until it turns opaque.
4- Add the chicken broth and carrots after that.
5- After bringing the soup to a boil, skim the fat off and scum from the top.
6- Add honey, salt, pepper, and the grated apple. Give it twenty minutes of uncovered simmering with occasional stirring.
7- Add the potatoes and turn off the heat after 15 minutes or when the potatoes are cooked.
8- Ladle in the curry, one or two blocks at a time, and stir it with a spoon until it is thoroughly dissolved.
9- Stirring sporadically, simmer on low heat, uncovered, until the curry thickens.
10- With white rice on the side, serve the curry.
Savoury Japanese pancakes called okonomiyaki are created with scallions, cabbage, and various meats or shellfish. This handmade staple is delicious and healthful. Even though you may not have heard of it, this okonomiyaki might become a regular on your family’s dinner table.
3 cups of finely shredded cabbage
1¼ cups chopped scallions
1 cup panko breadcrumbs
¾ tsp sea salt
3 beaten eggs
Virgin olive oil
For Serving
Worcestershire sauce
Mayonnaise
Sesame seeds
Pickled ginger
½ sliced sheet nori
½ cup micro greens, optional
1- Put the cabbage, panko, scallions, and salt in a sizable bowl. Add the eggs and stir slowly. Allow it to rest for 10-12 minutes if it’s too dry.
2- A nonstick skillet should be heated to medium. Using a 1/4 measuring cup, pour the cabbage mix into the skillet after brushing it with olive oil. It’s okay if it doesn’t look cohesive; it will come cohesive as the egg cooks. Press the mixture with a spatula into a 1/2-inch-thick layer carefully. Cook on each side until browned, lowering the heat as necessary. Repeat the process with the full mixture, cleaning the skillet as you go and adding extra oil as necessary.
3- Add Worcestershire sauce and small amounts of freshly squeezed mayo to the okonomiyaki. Add nori, pickled ginger, and sesame seeds as garnish. If desired, top with microgreens. Serve warm.
Gyudon, or Japanese Beef Rice Bowl, is a dish that embodies comfort thanks to its thinly sliced beef and soft onions cooked in a savoury-sweet sauce. Over 150 years ago, this straightforward and delectable meal became a mainstay of Japanese cuisine when it was served over steaming steamed rice. It’s the ideal fast lunch for a hectic weekday!
Cooking oil (vegetable or canola oil)
2 medium thinly sliced onions
1 pound of very thinly sliced beef
2 tsp sugar
2 tsp mirin
2 tbsp soy sauce
1 cup dashi stock (substitute beef or chicken stock)
4 eggs
4 cups cooked white rice
1 chopped scallion
2 tsp toasted sesame seeds
1- For about 10 minutes, while tossing frequently, sauté the sliced onions in 2 tbsp of oil in a skillet over medium heat.
2- Cook the beef and sugar until the beef is browned. Stock, soy sauce, and mirin should be added. For the stock to be reduced into a thin sauce, bring it to a simmer and cook for 10 to 15 minutes. If necessary, taste for seasoning and add a little extra soy sauce.
3- In the meantime, warm up a few more tbsp of oil in a nonstick or cast iron skillet. Sunny-side up the eggs. If necessary, you can prepare them in batches. The yolks still need to be fluid.
4- Divide the rice into 4 bowls and add the meat and an egg to each bowl after the steak has finished cooking. If using, garnish with finely chopped scallions and toasted sesame seeds.
The Japanese culture is rich in its language, traditions, heritage, and, most importantly, cuisine. It is considered a top Asian cuisine since there are plenty of recipes with several spices and flavours that you won’t find in any other cuisine. Make sure you try the listed dishes to taste the Asian delicacies genuinely.
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