Japanese Recipes
207 recipes found
Brown Rice With Hijiki Seaweed
Salt-Massaged Cucumbers With Miso and Sesame
Jap Chae: Korean Noodles
Deep-Fried Marinated Chicken
This unfussy recipe comes from Shizuo Tsuji, the authority on Japanese cuisine who died in 1993. Soak your chicken in a pungent marinade of sake, ginger and soy, and then flour and fry the pieces. The pieces are cut into bite-size chunks, which reduces the frying time. It’s a simple task that results in tremendous flavor, and it can be done on a weeknight after work. Really, we did it.
Hijiki With Shiitakes And Beans
Rice With Edamame
This dish is called mame gohan, the Japanese version of rice and beans. The beans are simmered in dashi seasoned with mirin and light soy sauce, and then the same cooking liquid is used for the rice. Before serving, the beans and rice are folded together, with a light dusting of salt and black sesame seeds.
Ozoni (Mochi Soup)
People in Japan and the Japanese diaspora hold mochi-making parties in late December, taking turns swinging an enormous mallet, pounding sticky rice in a hollowed-out stump until smooth and stretchy, then shaping it into balls or disks. Some of the mochi is eaten fresh with sweet or savory toppings, and some is offered plain to the spirits. (Stores sell it for anyone too busy to make it.) On New Year’s Day, hardened mochi pieces are reheated and used in ozoni soup. In Kyoto, round vegetables and mochi bob around in a pale miso soup; in Tokyo, rectangular mochi is served in shoyu broth; in Kanazawa, people add multicolored mochi and sweet shrimp to clear dashi; and in Fukui, it’s red miso soup with mochi and nothing else. This recipe, from Corinne Nakagawa Gooden, originates in Hiroshima, and came to Seattle with her grandmother Hisaye Sasaki in the early 1900s.
Soybeans In The Pod
Nobu's Chicken Stock
Cool Soba Noodles With Sweet Soy Broth
Roasted Winter Squash With Miso Glaze
Winter squash, already sweet and caramelized from roasting, makes as delicious a partner for miso glaze as eggplant.
Sekihan (Red Bean Sticky Rice)
Steamed sticky rice tinted red with adzuki beans is essential Japanese celebration food, for graduations, festivals, milestone birthdays and even first periods (to the extreme embarrassment of teenage girls). Sekihan is usually one of many dishes on the table, and more than pairing with any particular flavor, it conveys a sense of ceremony. In Japan, it’s not essential to osechi ryori, New Year’s cooking, but for some Japanese and many Japanese-Americans, sekihan is part of welcoming the New Year. This recipe was adapted from Gaye Sasaki Chinn, whose family has been celebrating the Japanese New Year in Seattle for more than a century. The internet is rife with shortcut-recipes for making sekihan in a rice cooker, but if you’re going to make it only for special occasions, it’s worth taking the time to steam the rice, as the Sasakis do.
Nishime (Dashi-Braised Vegetables With Chicken)
Often cooked for the New Year in Japan, nishime is an elegant kind of nimono, a Japanese term that literally means things — vegetables, fish or meat — simmered in seasoned dashi. Dashi can be any broth, but here it’s flavored simply with kombu (kelp). This version is from the chef Sydne Gooden, who has brightened the color of her great-grandmother’s nimono recipe by adding kabocha and purple sweet potato to what is usually a very brown dish. While she skips cutting the carrots and lotus roots into fussy flower shapes, she insists on cooking each vegetable consecutively in the same dashi (rather than throwing them all in together, like everyday nimono), so that each one keeps its distinct shape and color. By the end, the dashi has concentrated and taken on the flavors of all the ingredients. It’s spooned over chicken thighs and the perfectly cooked vegetables.
Shoyu Chicken With Teri Glaze
Green Okonomiyaki
Okonomiyaki are savory, fried Japanese pancakes that are crisp on the outside and custardy at their core. They traditionally feature cabbage and pork, but this meatless version opts for spinach, zucchini and Napa cabbage. You’ll want to visit a Japanese market for the more unusual ingredients like Hondashi, Kewpie mayo, okonomiyaki sauce and dried shaved bonito, though truthfully you can pick and choose your preferred toppings (Hondashi and shaved bonito contain fish, so skip them if you’re serving vegetarians). The vinegary okonomiyaki sauce combines with the creamy mayo and umami-rich bonito for a playful topping that makes these pancakes truly unique. Leftovers make a great breakfast sandwich filling or snack; reheat at 375 degrees until warmed through, about 15 minutes.
Napa Cabbage 'steak'
Chicken-Udon Soup With Hijiki and Spinach Leaves
The Rocco Roll
Mushroom Soba (Buckwheat Noodles) With Four-Mushroom Sauce
Pumpkin Kabocha No Nimono
Soba Noodles With Chicken and Snap Peas
A simple sesame-soy dressing coats chewy soba noodles, tender chicken and crisp sugar snap peas in this dish that's good at room temperature or cold. It’s a great way to use leftover or store-bought rotisserie chicken, but also works well without. You can double up on the snap peas instead or fold in other vegetables, like grated carrots, shredded cabbage or thinly sliced bok choy. The quick daikon pickles add a bright tangy crunch, but you can skip them and still enjoy this one-bowl meal.
Ginger-Sake Marinade
Mushroom and Daikon Soup
Sake-Steamed Kabocha Squash With White Miso
This steamed kabocha squash is astonishingly delicious straight from the pan or cold the next day.