Japanese Recipes
207 recipes found
Noodle Bowl With Soba, Enoki Mushrooms, Sugar Snap Peas and Tofu
Fresh enoki mushrooms are small thin-stemmed mushrooms with a small cap. They are widely available now in supermarkets and very nice in a noodle bowl. A noodle bowl makes for a comforting, filling winter meal and is easily put together. The broth only requires 20 minutes; make it your go-to vegetarian broth because it freezes well. I have found sliced dried shiitake mushrooms in specialty stores, and dried shiitakes in the Asian foods aisle of my local supermarket.
Chunky Chickpea Sweet Miso Paste
Making a soy-free chickpea miso paste recipe at home is embarrassingly easy, especially now that we can now use the internet to order pre-cultured koji rice.
Unadon (Japanese Eel Rice Bowl)
Unadon is a classic Japanese rice bowl dish with sweet and savory unagi, or freshwater eel. This is a recipe for Japanese Eel Rice Bowl.
Green Tea Limeade
Fresh lime juice and agave nectar give healthful Green Tea a little zip. If you are serving more than one, this Limeade recipe is easy to multiply. Cheers!
Authentic Teriyaki Sauce
Straight from my Japanese mother's kitchen, this teriyaki sauce recipe with sugar, mirin, sake, and so sauce is simple, delicious and lasts for up to 6 months!
Miso Walnut Butter
there is a udon noodle bar in london called that goes by the name koya. i am particularly partial to the koniko - hand pulled udon in a umami broth with mushrooms and walnut miso. this miso walnut butter is inspired by them but plays on savoury-sweet. i love it on sourdough for door step toast.
Miso Soup
A basic Miso Soup recipe that can be easily doubled or tripled. It calls for miso paste, which can be found in the Asian section of almost any grocery store.
Cold Japanese Soba Noodles with Green Onion
This easy recipe takes only minutes to make and it a tasty & refreshing dinner. Soba noodles are flavored with the memmi soup broth and topped with green onion and a seaweed & sesame seed topping.
30 Minute Sweet Pickled Onion
This Japanese pickled onion recipe can be used on burgers (especially lamb), in guacamole, with soft boiled eggs, or really anything if you're like me.
4-ingredient Miso Avocado Bowl
This can be gussied up with fresh garlic, a drip of bright citrus or some fruity olive oil, but after making A House in the Hill's kale noodle bowl for the umpteenth time, I've discovered that for me, making this an everyday meal means just four simple ingredients and the same explosive flavor. Sometimes I add shaved carrot, steamed edamame, broccoli or sesame seeds, but this is the base I always return to--served hot or cold. (Note: Authentic buckwheat noodles are gluten-free, but most brands in the U.S. contain wheat flour.)
Shiso Nigiri with Avocado and Umeboshi Paste
You know what's fun? Ordering vegetarian food in Japan. (Share your dietary preferences and country of choice in the comments.) I love vegetarian sushi (it's one of the only acceptable times to have soy sauce on your rice), but even speaking the language and spelling out what I don't eat didn't always help. So sometimes you just have to take matters into your own hands. No more boring cucumber rolls! (No, not really. But make these AND cucumber rolls!)
Miso-mashed sweet potatoes with coconut butter.
This simple side dish is composed of just a small handful of ingredients, but still manages to pack a very big umami punch. Top your mash with a poached egg for extra unctuousness.
Japanese Soba with Mushroom Broth
A friend started talking soba, seaweed and shitakes and described his mastered recipe for a steaming bowl of goodness that is true to its Japanese roots — simple, but amazing. Who needs a Japanese noodle house when you create a dish like this at home? Once you have a few of these items stocked in your cupboard, you can easily bring the East into your kitchen any night of the week without a lot of effort. Note: you don’t have to go to a Japanese specialty market to get all the makings, most health-food shops (or even Whole Foods) will carry everything you need.
Kombu Dashi (Kelp Stock/Broth)
In Japan, kelp stock or broth is the most basic vegetarian stock. Simple kombu dashi is used to prepare vegetarian or delicately flavored dishes and recipes.
Steamed Salmon with Mirin
This is a simple Japanese Steamed Salmon recipe that I use when I need a quick meal. It goes great with fresh steamed rice, bok choy, & sweet Thai chili sauce.
Matcha Green Tea Crème Brûlée
I'm a big fan of matcha recipes. I decided to make one of our favorite dessert-Crème Brûlée by adding matcha green tea powder to spice up the taste. Voila!!
Tea crusted tofu
White Rice, Sort of Jiro-Style
I use a rice, either short grain or medium grain, that is processed using the kapika method which is a dry polishing method. It basically uses the grains to polish themselves. It reduces the amount of bran left on the rice, which helps to keep the grain fresh, and calls for no rinsing. This kind of rice is the kind of rice chopsticks are made for. It isn't as sticky as Thai sticky rice but the grains still bind together more than enough so you aren't picking up individual grains with your chopsticks. It has a beautiful taste and texture. I think the enameled cast iron pot works great here. The rice doesn't stick to the bottom and it is good even heat.
Miso Caramel
This silky caramel sauce recipe gets an umami-based upgrade thanks to a dollop of white miso. Learn how to make miso caramel sauce here.
Quick Avocado Jalapeño Balsamic Shrimp on Tofu
I really love avocados but they weren't a Japanese food until about a decade ago (reverse-constructed CA Sushi-Roll?). I missed their wonderful flavor and my husband can eat only so much guacamole, so I started blending it into other more traditional dishes. This delicious breakfast dish of avocado/jalapeños teamed up with shrimp/tofu is my own version of fast West-Meets-East with a little European Balsamic thrown in.
Raw Turnip Tangelo Toss
This kind of Japanese side dish, sunomono, is usually a vinegared vegetable paired with a contrasting flavor. The late summer Japanese turnips are delicious raw so I paired them with California Tangelos. The Minneola Tangelos started appearing here last year, and have a very strong juice and tasty peeling. The salt/soaking in step 2 gives the turnips a softness seen in picture 3 (soaked) compared to 2 (not soaked).
Turnip Green Gomae
I love the Japanese appetizer recipe of Turnip Greens, with its nutty, sweet, and salty sauce coating just-blanched greens. You can make it with any greens.
Nutty Crispy Tofu
This is slightly crispy on the outside and soft and tasty on the inside. The nutritional yeast gives it a slightly nutty flavor, but feel free to substitute with corn starch. I usually serve this tofu over a bed of jasmine rice, sometimes over stir-fried vegetables too, and sometimes just with the dipping sauce. Oh and my five year old daughter loves it!
Eye-opening egg salad
I never liked egg salad growing up until I discovered wasabi mayo and left out the crunch-my mom used celery, another reason I never liked it.