Popular Japanese Recipes
Ranked #9,753 in Food & Cooking, #174,495 overall | Donates to Big Cat Rescue, Peace First
Also there might be some kitchen tools you need to acquire such as a steamer, a wok, a grill. So here I present several delectable recipes and also mention some reference cookbooks.
Bon Appetite!
Contents at a Glance
Great Cookbook by Emi Kazuko
MasterClass in Japanese Cooking
Amazon Price: $24.95 (as of 06/04/2012)
Emi Kazuko was born in Tokyo and trained at the prestigious Kaikan Cookery School. She has written several books on Japanese cuisine and you could not go wrong with any of her books.
Thick Egg Soup is called Chawanmushi
- Serves: 4
- Prep Time: 30 minutes
- Total Time: 30 minutes
This is a nutritious and filling steamed soup. It is good when you do not have much appetite or as an appetizer. Delicious
Ingredients
- 3 ounces skinless boneless chicken breast
- sake
- shoyu
- 4 fresh shitake or button mushrooms
- 4 snow peas
- 2 cups of chicken stock
- 1/2 teaspoon sea salt
- 1 tablespoon mirin or 1/2 tablespoon sugar
- 3 eggs beaten
- fresh minced cilantro or parsley
Instructions
Thinly slice the chicken into bite-sized pieces. Sprinkle with some sake and shoyu. Slice each mushroom into 4 cutting diagonally to make slices of even thickness. If the snow peas are large, cut them in half crosswise. Divide these ingredients equally among 4 soup bowls or cups.
Warm the stock and season with the salt, mirin, and 1 tablespoon of shoyu. Leave to cool, then gradually pour into the beaten eggs, stirring gently all the time.
Pour the egg mixture over the ingredients in each of the bowls or cups. Cover with foil and set in the top of a steamer. Steam, covered, over low heat for 25-30 minutes, or until set. Alternatively, place in a shallow baking dish helf-filled with hot water and cook in a preheated over at 425 degrees F for 25-30 minutes. You can also place the bowls or cups in a deep saucepan on-third-filled with boiling water and cook over low heat for 20 minutes. Check constantly after 15 minutes to be sure the custard does not overcook. Garnish with chopped cilantro or parsley. Serve immediately.
Japanese Dinner for Four - Unique Food Gift Basket in a Traditional Bag
Ajika Japanese Dinner for Four - Unique Food Gift Basket in a Traditional Bag
Amazon Price: $99.99 (as of 06/04/2012)
Looking for a unique gift item?
Sole Sashimi Salad - Hirame no Salada
- Serves: 4 to 6
Ingredients
- 1 sole filleted and skinned (about 1.5 lbs.)
- 6 Tbsp rice vinegar or white wine vinegar
- 1 Tbsp sesame seeds
- 3 Tbsp lemon juice
- 3 Tbsp shoyu
- 1-2 tsp wasabi paste
- 1/2 Tbsp toasted sesame oil
- mixed salad leaves
- serve with lemon wedges
Instructions
Note: if someone does not like sole, substitute another fresh fish such as tuna, salmon, sea bass, shrimp or squid.
Fillet the fish making 4 filets in all. Plunge the fillets, one at a time, into boiling water and boil for 30 seconds, then plunge into ice water and immediately drain and pat dry on paper towels. Very thinly slice the fillets crosswise. Place the slices flat on a large plate and sprinkle evenly with the vinegar. Leave for 5 minutes.
Meanwhile, put the sesame seeds in a small dry saucepan and toss over high heat until the seeds start popping. Remove from the heat and set aside. Mix together the shoyu, lemon juice, wasabi paste, and sesame oil.
Drain the fish slices and arrange on a bed of mixed salad leaves on a large serving plate or 4 individual plates. Pour the shoyu dressing over the fish and sprinkle with the toasted sesame seeds. Serve garnished with lemon wedges.
Dining Room Decor
Decorate with Some New Ginger Placemats and Matching Napkins
To find the matching napkins simply search for Burmese Kaleidoscope Ginger and you'll find them.
Burmese Kaleidoscope Ginger Placemat by Rinchen365flower
Browse other place mat designs on Zazzle.
Shishito Pepper and Eggplant Stir-Fry with Beef
- Serves: 4
This recipe is excerpt from Recipes From the Garden by Rosalind Creasy
Ingredients
- For the marinade
- 1 tablespoon dry sherry
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1/2 teaspoon sugar
- 1/2 lb. (250 g) beef filet strips
- For the Stir-Fry:
- 2 tablespoons peanut oil
- 8 to 10 oz (250-300 g) Japanese baby eggplants cut itno small strips
- 1 medium onion chopped
- 16 green Shishito peppers or 1 sweet green Italian frying pepper cut into small strips
- 16 red Shishito peppers or 1 sweet red Italian frying pepper cut into small strips
- 6 moiga ginger blossoms quartered - optional
- 2 garlic cloves minced
- 2 tablespoons fresh cilantro chopped
- 2 teaspoons grated fresh ginger root
- 2 tablespoons oyster sauce
- 1/2 to 3/4 cups (125-190 ml) chicken broth
- 1/2 teaspoon hot red pepper flakes
Instructions
To make the marinade: In a small bowl, combine the sherry, soy sauce, cornstarch, and the sugar. Stir until the cornstarch is completely dissolved. Add the beef strips, toss, and set aside.
To make the stir-fry: Over high heat in a nonstick wok, heat the peanut oil until it is very hot. Add the eggplants and stir-fry over high heat for 3 minutes. Add the onion, green and red peppers, and ginger blossoms; stir-fry 2 more minutes. Toss in the minced garlic, cilantro, and grated ginger; cook for a couple of seconds. Put on a plate and set aside.
Heat the wok again, adding a little more peanut oil if necessary, and stir-fry the marinated beef for 1 minute or until medium rare. Return the vegetables to the wok, and then stir in the oyster sauce, the chicken broth, and the red pepper flakes. Heat together for another minute, and then serve the stir-fry at once over rice.
Photo Credit by captainlove on Photobucket Public Domain
14-Inch Cast-Iron Wok with Loop Handles
Lodge Pro Logic 14" Cast Iron Wok, Black
Amazon Price: $45.99 (as of 06/04/2012)
My Favorite Cooking Tool Ever!
I was a professional cook some years back & then the main cook for my family for some more years. I have a huge collection of kitchen gear. THIS THING is my favorite kitchen tool. Its mass is very important, especially when using a consumer level stovetop - you can heat this up before starting your stir-fry and the stored heat prevents that dreaded cool-down that happens with a formed sheet-metal type of wok. Terrific!
Seared Yuan Salmon - Sake no Yuan-yaki
- Serves: 4
Yuan sauce is a simple mixture of mirin, shoyu, and sake. It gives a subtle flavor to bland ingredients such as white fish and chicken, and enhances the flavors of fish such as salmon.
Ingredients
- 4 pieces of salmon fillet with skin
- Sea Salt
- 9 ounces of okra
- vegetable oil
- 5 Tbsp mirin
- 3 Tbsp shoyu
- 2 Tbsp sake
- juice of 1/2 lime sliced for garnish
Instructions
Pat the pieces of salmon dry, then sprinkle each with a pinch of salt.
Make the yuan sauce in a shallow dish by mixing together the mirin, shoyu, sake, and lime juice. Lay the pieces of salmon in the dish, skin side up, and leave to marinate for at least 15 minutes.
Cook the okra in lightly salted boiling water for 1-2 or until just tender, but still crunchy. Drain and immediately put under cold running water to prevent further cooking and to set the green color. Cut off the hard stem part.
Heat a frying pan or a ridged cast-iron grill pan with a little oil. Put the salmon fillets in the pan, skin side up, and cook over medium heat for 2-3 minutes, or until golden brown, then turn the salmon pieces and sear the other sides.
Alternatively, grill the salmon: Thread 3 long stainless-steel skewers horizontally through each piece of salmon in a fan shape so that you can hendle the 3 skewers on one hand. Grill, skin side down, over a medium charcoal fire for 2 minutes, or until golden brown, then turn and cook the meat side for 1-2 minutes.
Arrange a seared piece of salmon on each of 4 individual plates, garnish with the lime slices and cooked okra, and serve immediately.
Women's Apron Very Cherry
From: Flirty Aprons
According to the Washington Post, "Japanese are not only the longest-lived but statistically the healthiest seniors in the world."
Japanese Dinnerware and Lacquerware
Seafood Griddle
- Serves: 4-6
Cooking at the table is very popular in Japan. It is fun and very easy - all you need to do is cut the ingredients into bite-sized pieces and then let everybody cook their own dinner. Here, squid and prawns are used, but scallops, salmon, monkfish, or cod steak are all alternatives.
Ingredients
- 1 small squid cleaned
- 12 raw king prawns peeled
- 1 small eggplant cut in helf lengthwise and then into 1/2 inch thick half moons
- 1 zucchini cut into 1/2 inch thick rounds
- 2 cups bean sprouts
- 4 inch piece of large daikon peeled and grated
- 2 scallions minced
- 1 fresh hot chili pepper minced
- 1 lemon wedged
- shoyu
Instructions
skin the squid and cut the squid body in half lengthwise and make fine cuts in a cross-hatch pattern on the skinned side, to prevent the squid from curling during cooking. Separate the tentacles, and cut the body and flaps into 1 1/2 by 1 inch pieces. Arrange all the pieces decoratively on a platter with the king prawns.
Arrange all the vegetables on another platter.
Place a lightly oiled griddle or hot plate in the center of the dining table set with small individual dishes. Serve the seafood and vegetable platters on the table, together with the grated daikon, minced scallions and chili, lemon wedges, and shoyu in separate plates or bowls. Diners mix their own sauce, and fry the seafood and vegetables for themselves.
Indoor Electric Grill
Zojirushi EB-CC15 Indoor Electric Grill
Amazon Price: $68.95 (as of 06/04/2012)
this 1300-watt countertop appliance has a big, family-size grill surface of 12-1/2 by 9-1/4 inches coated with nonstick for low-fat cooking and easy cleaning. A variable heat control provides precise cooking temperatures, and the grill's handles and stylish, dark-gray plastic base stay cool during operation for safety. Another safety feature prevents the heat control, which provides power to the appliance, from being inserted unless the metal drip tray and cooking grid are in place and prevents the grid from being removed during operation. The appliance disassembles easily for cleaning, and the drip tray is dishwasher-safe. Overall, the unit measures 20-3/4 inches wide, 6-1/8 inches high, and 14 inches deep. --Fred Brack
101 Asian Recipes Simple Enough for Tonight's Dinner
The Steamy Kitchen Cookbook: 101 Asian Recipes Simple Enough for Tonight's Dinner
Amazon Price: $14.97 (as of 06/04/2012)
"Jaden Hair-in print, on television, on SteamyKitchen.com and in her own steamy kitchen-is a force of nature, and this book captures that exuberant spirit with compelling recipes and great techniques on a wide range of Asian dishes."
-Michael Ruhlman, author of The Soul of a Chef and Ratio: The Simple Codes Behind the Craft of Everyday Cooking
Mouth Watering Tempura - Tempura Moriawase
- Serves: 4
Ingredients
- 4 raw king prawns or 8 raw large shrimp
- 4 flounder or sole fillets
- all-purpose flour
- vegetable oil for deep-frying
- 4-8 shiitake mushrooms or button mushrooms stems trimmed cut in half
- For the batter: 1 egg yolk
- 1 1/2 cups all-purpose flour sifted
- For the dipping sauce: 1/2 tsp. dashi granules
- 4 Tblsp mirin
- 5 Tblsp skoyu
- To Serve: 1/2 medium daikon pealed and grated
- 2 inch piece of fresh ginger
Instructions
Peel and devein the prawns, Make a few slits along the belly to prevent the prawns from curling during cooking.
Cut the fish fillets into 2 inch pieces and roll in flour. Heat oil for deep-frying. Meanwhile, cook the snow peas in boiling water for 2 minutes, then drain and rinse with cold running water. Set aside.
Make the batter: Lightly mix the egg yolk with 7 fluid ounces ice water, then add all the flour at once. Using hashi (chopsticks) or a fork, very lightly fold the flour into the liquid with only 4-5 strokes. The batter should be just loosely combined and still very lumpy.
Dip the mushrooms in the batter and deep-fry for 1-3 minutes or until golden yellow; drain on a rack. Next deep-fry the prawns (dipping them into the batter one at a time, holding the tail) and then the fish fillets. When all the ingredients have been deep-fried, arrange a quarter of each with the snow peas, on a decorative paper, on individual plates.
Just before the deep-frying is completed, bring 7 fluid ounces water to a boil in a saucepan and add the dashi granules, mirin, and shoyu. Pour into individual dipping bowls and serve garnished with rated daikon and ginger.
Gluten Free Flour for Your Tempura
Cafe Japan Cookbook
Cafe Japan
Amazon Price: $3.98 (as of 06/04/2012)
Grilled Eggplant with Ginger - from Cafe Japan Cookbook
- Serves: 4
Ingredients
- 4 eggplants
- 1/2 teaspoon dashi granules
- 2 1/2 Tablespoons shoyu
- 2 Tablespoons mirin
- 2 inch piece of fresh ginger peeled and grated
- finely shredded fresh mint leaves
Instructions
Cut the eggplants lengthwise in half, keeping the stem intact. On each half, make a slit crosswise in the skin just below the stem and 5-6 fine vertical slits down from the stem, to enable the skin to be peeled off easily after cooking.
Grill the eggplant halves over a medium charcoal fire, flesh side first for 3-5 minutes, or until lightly golden brown, and then skin side for 7-10 minutes, or until almost charred. Immediately plunge into cold water, drain and peel off the skin. Or if you don't have a charcoal grill cook under the broiler, about 5 inches from the heat.
While the eggplant is being grilled, heat 7 Tablespoons water in a saucepan and add the dashi granules, shoyu, and mirin. Bring to a boil, then immediately remove from the heat.
Arrange the eggplant halves on 4 individual dishes, pour some sauce over, and garnish with the ginger and mint and serve.
Use Green Cookware
Great Gifts - Especially for a Bride or Graduate Setting up a New Home
Try this Japanese Toffee Sweet Potatoes Desert
Daigaku Imo in Japanese
- Serves: 4
Ingredients
- 1 pound of sweet potatoes (2-3)
- 1 cup demerara or raw brown sugar
- 2 teaspoons black or white sesame seeds
Instructions
Cut the sweet potatoes on the diagonal into 1/2 inch thick oval slices. Put in a deep saucepan with water to cover and cook over medium heat for 10 minutes, or until just soft but still firm. Drain.
Heat a large saucepan or wok, and add the sugar and 7 tablespoons water. Heat gently until the sugar dissolves, then bring to a boil and boil over medium heat for 708 minutes, or until a light brown caramel syrup is formed. Remove from the heat.
Add the cooked sweet potato slices to the caramel syrup and gently toss to coat. Sprinkle with the sesame seeds. Take out the sweet potato slices one by one and lay on a buttered baking sheet or wax paper. Allow the caramel coating to harden. Ready to serve and enjoy.
Basic Ingredients of a Japanese Pantry
A Great Japanese Restaurant in Denver
Domo Restaurant1365 Osage Street Denver
303 595-3666
Domo is all about an authentic Japanese country food experience. Teriyaki meats and fish, for example, are flavored like the real thing, not layered in gooey sauce. Reservations are strongly suggested. Also in this facility is a Japanese country museum and a traditional Japanese garden, making Domo a unique dining experience.
You can rate restaurants here:
The Five Zen Food Reflections
Quoted from Japanese Women Don't Get Old or Fat
1. Reflect on the work that brings this food before me; let me see whence this food comes.2. I reflect on my imperfections, on whether I am deserving of this offering of food.
3. Let me hold my mind free from preferences and greed.
4. I take this food as an effective medicine to keep my body in good health.
5. I accept this food so that I will fulfill my task of enlightenment.
Recipe Calendar 2012
Recipe Calendar by Sandyspider
Join Zazzle's calendar affiliate program
Grow Some Fresh Produce for your Japanese Cooking
Order this large seed mat and grow your own oriental radishes, Pak choi, Japanese cucuments, snow peas, and Edamame.
To find this product on the top of the home page you can search for Amber's Garden Asian Garden Seed Mat.
When you grow your own it tastes so much better!
Rice-Paper Wrappers
Three Ladies Spring Roll Rice Paper Wrappers (Round 22cm 3pks)
Amazon Price: $8.98 (as of 06/04/2012)
Or find then in the Asian section of large supermarkets or Asian food stores. Soak briefly in warm water to make them soft and pliable before using.
Asparagus & Salmon Spring Rolls Recipe
- Serves: 12
If you make them ahead individually wrap in parchment or wax paper and refrigerate for up to 4 hours.
Ingredients
- 24 thick or 36 thin asparagus spears - about 2 lbs.
- 2 3-4 ounce packages smoked wild salmon
- 12 8 inch rice paper wrappers - see above
- 1 ripe avocado cut into 24 slices
- 1 cup chredded carrot
- 1/2 cup chopped fresh basil
- 1/2 cup chopped fresh mint
- For the Dipping Sauce
- 1/3 cup reduced-sodium soy sauce
- 2 tablespoons orange juice
- 2 tablespoons lemon juice
- 2 tablespoons mirin
- 1/4 teaspoon crushed red pepper or more to taste
Instructions
To prepare the spring rolls:
Bring 1 inch of water to a boil in a large skillet. Trim asparagus spears to no longer than 6 inches; add to the boiling water. Partially cover and cook the asparagus until tender-crisp, about 3 minutes. Drain; refresh under cold water. Cut each spear in half lengthwise. Cut salmon slices into 12 strips no longer than 6 inches each.
Soak one wrapper at a time in a shallow dish of very hot water until softened, about 30 seconds. Lift out, let excess water drip off and lay on a clean, dry cutting board.
Center a strip of smoked salmon in the bottom third of the wrapper, leaving a 1-inch border on either side. Arrange 4 thick (or 6 thin) asparagus spear helves (overlapping as necessary) over the salmon. Top the asparagus with 2 avocado slices, 1 tablespoon shredded carrot and about 2 teaspoons each basil and mint. Fold the wrapper over the filling and roll into a tight cylinder, folding in the sides as you go. Repeat with the remaining wrappers and filling. Cut each finished roll in half.
To prepare dipping sauce:
Whisk soy sauce, orange juice, mirin and crushed red pepper in a small serving bowl. Serve the rolls with the sauce.
Recipe excerpt from Eating Well April 2011
Photo credit Photobucket Media Commons
This Lens Has Been Angel Blessed
This lens was awarded an Angel Blessing on April 12, 2011 by arncyn. The giant squid organizers here at Squidoo award Angel Blessings to their favorite lenses created by all-star Giant Squids. To learn more about the Angel Blessing Program,click here.
This angel pendant is a necklace - click on the photo and find necklaces.
Thank you so much!
Gourmet Watch for the Cook
Mikasa Antique Dinnerware Set for 8
Would Make a Lovely Gift
Mikasa Antique White 45-Piece Dinnerware Set, Service for 8
Amazon Price: $199.90 (as of 06/04/2012)
Each place setting includes: 10-inch dinner plate; 8-inch salad plate; 10-inch bowl; 6-1/2-inch saucer; 10-ounce teacup
Got a favorite Japanese recipe? I'd love to hear from you ...
After the tsunami many more people in the world are considering Are you prepared? Would you like to be self-sufficient, especially with your food?
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kathysart
Aug 7, 2011 @ 10:46 am | delete
- WONDERFUL.. gonna try these!
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rgasperson
May 7, 2011 @ 4:45 pm | delete
- Wow this is a great lens. I look forward to trying out some of these recipes. I would love to learn how to prepare sushi. Maybe when life slows down a bit.
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mattseefood
Apr 16, 2011 @ 8:00 pm | delete
- I am a japanese food lover as well :) It was like love at first bite!
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miaponzo
Feb 24, 2011 @ 2:03 am | delete
- I adore Japanese food and thanks for this great lens~
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Jhangora
Jan 9, 2011 @ 11:50 pm | delete
- Never had Japanese food. Heard a lot about Sushi and Sashimi, would definitely like to try the recipe you shared.
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Have You Visited These Lenses?
Japan Disaster Relief - Help Now
Indiana is the National Headquarters, but the money will go to Japan.
After the tsunami many more people in the world are considering Are you prepared? Would you like to be self-sufficient, especially with your food?
Headquartered in Indianapolis, The Salvation Army Indiana Division is committed to Doing the Most Good for our neighbors in need, right here in central Indiana and beyond. The hungry and homeless, abused and addicted: Your generosity goes here. Thanks!
by RinchenChodron
I'm Marsha Camblin. My Buddhist name is Rinchen Chodron. I'm a photographer and designer. Check out my Studio. For Clothing | Accessories... more »
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Sticky Rice Steamer
Wolfgang Puck WPDRCR10 10-Cup (Uncooked) Rice Cooker and Steamer
Amazon Price: $29.99 (as of 06/04/2012)
Nonstick Grande Griddle
All-Clad LTD Nonstick Grande Griddle
Amazon Price: $94.99 (as of 06/04/2012)
Family-size, 20-by-13-inch, nonstick pan for stovetop cooking
Stainless-steel interior; hard-anodized aluminum exterior; aluminum core
Layer of scratch-resistant, professional-grade nonstick bonded to interior
Stainless-steel, stay-cool handles riveted for strength
Lifetime warranty against defects
Some Great Knives
Shenzhen Knives Chef Series. Ceramic Knife Set - 3-piece (6" Chef's, 5" Slicing & 3" Paring)
Amazon Price: $49.99 (as of 06/04/2012)
You need good knives when preparing Japanese dishes.
