20 Authentic Japanese Home Cooking Recipes Delicious

Title: 20 Authentic Japanese Home Cooking Recipes Delicious

Japanese cuisine is renowned for its rich flavors, vibrant colors and meticulous presentation. But what makes it truly special is the variety of simple yet delicious dishes that can be easily prepared in the comfort of your own home. In this article, we will explore 20 authentic Japanese recipes that are sure to delight your taste buds and leave you wanting more.

From classic miso soup with tofu and wakame to savory tamagoyaki rolled omelette, these recipes offer a glimpse into the world of traditional Japanese cooking. Whether you’re a seasoned cook or just starting out, there’s something here for everyone.

Miso Soup with Tofu and Wakame

This classic Japanese soup is a staple of comfort food, made rich and savory with miso paste, tender tofu, and the umami flavor of wakame seaweed. A perfect remedy for a chilly day or a pick-me-up any time.

Ingredients:

– 2 cups dashi broth (or vegetable broth)
– 1/4 cup white miso paste
– 1 block firm tofu, cut into small cubes
– 1/2 cup wakame seaweed, rehydrated and drained
– 1 tablespoon soy sauce
– 1 teaspoon grated ginger
– Scallions, thinly sliced (optional)

Instructions:

1. In a large pot, combine dashi broth, miso paste, and grated ginger. Whisk until smooth.
2. Bring the mixture to a simmer over medium heat.
3. Add tofu cubes and cook for 2-3 minutes or until slightly firm.
4. Stir in wakame seaweed and soy sauce.
5. Cook for an additional minute.
6. Taste and adjust seasoning as needed.
7. Serve hot, garnished with thinly sliced scallions if desired.

Cooking Time: 15-20 minutes

Tamagoyaki (Japanese Rolled Omelette)

A classic Japanese dish, Tamagoyaki is a delicious and simple rolled omelette made with eggs, soy sauce, and sake. This recipe yields a flavorful and savory treat that’s perfect for breakfast, lunch, or dinner.

Ingredients:

– 2 eggs
– 1/4 cup water
– 1 tablespoon soy sauce
– 1 tablespoon sake (or substitute with mirin)
– Salt to taste

Instructions:

1. Beat the eggs in a bowl and mix with water, soy sauce, and sake until well combined.
2. Heat a non-stick pan or a traditional Japanese tamagoyaki pan over medium heat.
3. Pour about 1/4 cup of the egg mixture into the pan and tilt to coat the bottom evenly.
4. Cook for about 30 seconds or until the eggs start to set.
5. Loosen the edges with a spatula and roll the omelette using the spatula.
6. Repeat steps 3-5 until all the egg mixture is used up, creating a series of rolled omelettes.
7. Serve warm or at room temperature.

Cooking Time: About 10 minutes

Okonomiyaki (Savory Japanese Pancake)

Okonomiyaki, a popular Japanese street food, is a savory pancake filled with various ingredients. This recipe combines the flavors of cabbage, pork, and seafood for a delicious and satisfying meal.

Ingredients:

– 1/2 cup all-purpose flour
– 1/2 cup water
– 1/4 teaspoon salt
– 1/4 teaspoon sugar
– 1/2 cup shredded cabbage
– 1/4 cup diced pork (such as bacon or chashu)
– 1/4 cup diced seafood (such as squid, shrimp, or octopus)
– 2 tablespoons Okonomiyaki sauce
– 1 tablespoon soy sauce
– 1 tablespoon sesame oil
– Salt and pepper to taste

Instructions:

1. In a large bowl, whisk together flour, water, salt, and sugar until smooth.
2. Add shredded cabbage, diced pork, and seafood to the batter; mix well.
3. Heat a non-stick pan or Okonomiyaki griddle over medium heat.
4. Pour in 1/4 cup of the batter mixture and spread evenly.
5. Cook for 3-4 minutes or until the bottom is golden brown.
6. Flip and cook for another 2-3 minutes or until cooked through.
7. Brush with Okonomiyaki sauce, soy sauce, and sesame oil.
8. Serve hot and enjoy!

Cooking Time: Approximately 10-12 minutes

Tonkatsu (Japanese Pork Cutlet)

A classic Japanese dish, Tonkatsu is a breaded and deep-fried pork cutlet that’s both crispy on the outside and juicy on the inside. This simple recipe yields a delicious and authentic Tonkatsu that’s perfect for any occasion.

Ingredients:

– 1 pork cutlet (about 1/4 inch thick)
– 1 cup all-purpose flour
– 1/2 cup breadcrumbs
– 1 egg, beaten
– 1 cup panko breadcrumbs
– Vegetable oil for frying
– Tonkatsu sauce (available at Asian markets or online) or homemade Worcestershire sauce

Instructions:

1. Cut the pork cutlet into a thin rectangle.
2. Dredge the pork in flour, shaking off excess.
3. Dip the floured pork in the beaten egg.
4. Coat the pork in panko breadcrumbs, pressing gently to adhere.
5. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.
6. Fry the coated pork cutlet for 2-3 minutes on each side, or until golden brown and crispy.
7. Drain excess oil on paper towels.
8. Serve with Tonkatsu sauce or Worcestershire sauce.

Cooking Time: About 10-12 minutes total (frying time: 4-6 minutes per side).

Gyudon (Beef Bowl)

Savor the rich flavors of Japan with this simple yet satisfying Gyudon recipe, a classic comfort food that’s easy to make and perfect for any occasion.

Ingredients:

– 200g beef striploin or ribeye, sliced into thin strips
– 2 tablespoons soy sauce
– 1 tablespoon sake (or dry white wine)
– 2 cloves garlic, minced
– 1 tablespoon sugar
– 1 cup dashi broth (or water)
– 1/4 cup thinly sliced green onions for garnish
– Cooked Japanese rice for serving

Instructions:

1. In a large pan or wok, combine soy sauce, sake, garlic, and sugar. Bring to a simmer over medium heat.
2. Add the beef strips and cook until browned, about 3-4 minutes.
3. Pour in dashi broth (or water) and stir to combine. Simmer for an additional 5 minutes or until the liquid has reduced slightly.
4. Serve the beef mixture over cooked Japanese rice. Garnish with green onions.

Cooking Time: 15-20 minutes

Oyakodon (Chicken and Egg Rice Bowl)

A comforting Japanese-inspired dish that combines juicy chicken, savory sauce, and creamy eggs with warm steamed rice. Perfect for a quick and satisfying meal.

Ingredients:

– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 cups cooked Japanese short-grain rice (preferably Koshihikari or Akita Komachi)
– 2 eggs
– 1/4 cup soy sauce
– 2 tbsp sake (Japanese rice wine) or dry white wine
– 2 tbsp mirin (sweet Japanese cooking sake)
– 1 tsp sugar
– Salt and pepper to taste
– Scallions, thinly sliced (optional)

Instructions:

1. Cook the chicken in a pan with some oil until cooked through. Set aside.
2. In the same pan, add soy sauce, sake, mirin, and sugar. Bring to a simmer and cook for 2-3 minutes or until the sauce thickens slightly.
3. Crack in the eggs and scramble them until just set.
4. Divide the cooked rice into bowls. Top with the chicken, egg mixture, and a drizzle of the savory sauce.
5. Garnish with thinly sliced scallions if desired.
Cooking Time: 20-25 minutes

Karaage (Japanese Fried Chicken)

Karaage is a popular Japanese street food that’s crispy on the outside and juicy on the inside. This recipe brings together the perfect balance of flavors and textures to create an addictive snack or appetizer.

Ingredients:

– 1 pound chicken thighs, cut into bite-sized pieces
– 1/2 cup all-purpose flour
– 1/2 cup cornstarch
– 1/4 cup potato starch
– 1/4 cup sake (Japanese rice wine) or dry white wine
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon rice vinegar
– 1 teaspoon sugar
– Vegetable oil for frying

Instructions:

1. In a large bowl, whisk together flour, cornstarch, and potato starch.
2. Add sake, garlic, soy sauce, rice vinegar, and sugar to the dry ingredients. Mix until smooth.
3. Add chicken pieces to the marinade and refrigerate for at least 30 minutes or overnight.
4. Heat about 1/2-inch of vegetable oil in a large skillet over medium-high heat.
5. Remove chicken from marinade, allowing excess to drip off. Fry chicken in batches until golden brown, about 5-7 minutes per batch.
6. Drain on paper towels and serve immediately.

Cooking Time: About 20-25 minutes total

Yakitori (Grilled Chicken Skewers)

Yakitori, a popular Japanese street food, is all about the art of grilling flavorful chicken skewers. This simple recipe brings the authentic taste and aroma of Japan to your table.

Ingredients:

– 1 pound boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 1/4 cup soy sauce
– 2 tablespoons sake (or dry white wine)
– 2 tablespoons mirin (sweet Japanese cooking wine)
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1 teaspoon sesame oil
– Salt and pepper to taste
– 10-12 bamboo skewers

Instructions:

1. Preheat grill or grill pan to medium-high heat.
2. In a large bowl, whisk together soy sauce, sake, mirin, garlic, and ginger. Add chicken pieces and marinate for at least 30 minutes or overnight.
3. Thread marinated chicken onto bamboo skewers, leaving a small space between each piece.
4. Brush both sides of the skewers with sesame oil.
5. Grill skewers for 8-10 minutes on each side, or until cooked through.
6. Serve hot and enjoy!

Cooking Time: 16-20 minutes

Nasu Dengaku (Miso Glazed Eggplant)

This Japanese-inspired side dish is a delicious and simple way to prepare eggplant, with a sweet and savory miso glaze that enhances the natural flavor of the vegetable. Nasu Dengaku is often served as an accompaniment to grilled meats or as a topping for rice bowls.

Ingredients:

– 2 medium eggplants, sliced into 1/2-inch thick rounds
– 1/4 cup white miso paste
– 2 tablespoons soy sauce
– 2 tablespoons sake (or dry white wine)
– 2 tablespoons brown sugar
– 1 tablespoon rice vinegar
– 1 teaspoon grated ginger
– Sesame seeds and chopped scallions for garnish (optional)

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a small bowl, whisk together miso paste, soy sauce, sake, brown sugar, rice vinegar, and grated ginger.
3. Brush the glaze on both sides of the eggplant slices.
4. Place the eggplant slices on a baking sheet lined with parchment paper.
5. Bake for 20-25 minutes or until the eggplant is tender and the glaze is caramelized.
6. Garnish with sesame seeds and chopped scallions, if desired.

Cooking Time: 20-25 minutes

Gyoza (Japanese Dumplings)

Gyoza is a popular Japanese dish that consists of pan-fried dumplings filled with a savory mixture of pork, vegetables, and spices. This recipe yields a delicious and authentic gyoza experience at home.

Ingredients:

– 1 package of round wonton wrappers (about 20-24 wrappers)
– 1/2 pound ground pork
– 1/4 cup finely chopped cabbage
– 1/4 cup grated carrot
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon sesame oil
– Salt and pepper to taste

Instructions:

1. In a large mixing bowl, combine ground pork, chopped cabbage, grated carrot, garlic, soy sauce, and sesame oil. Mix well until all ingredients are fully incorporated.
2. Lay a wonton wrapper on a clean surface. Place a small spoonful of the filling mixture in the center of the wrapper.
3. Dip your finger in water and run it along the edges of the wrapper.
4. Fold the wrapper into a half-moon shape, making sure to seal the edges tightly.
5. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Cook the gyoza for 2-3 minutes on each side, until they are golden brown and crispy.
6. Serve hot with your favorite dipping sauce.

Cooking Time: 10-12 minutes

Chawanmushi (Savory Egg Custard)

A traditional Japanese savory egg custard dish, Chawanmushi is a delicate and flavorful accompaniment to many Asian-inspired meals. This recipe yields a silky-smooth custard filled with the savory goodness of mushrooms, shrimp, and soy sauce.

Ingredients:

– 4 large eggs
– 1/2 cup dashi broth (or chicken broth)
– 1/2 cup water
– 1 tablespoon soy sauce
– 1 tablespoon sake (or dry white wine)
– 1 teaspoon grated ginger
– 1/4 cup sliced mushrooms
– 1/4 cup diced shrimp
– Salt and pepper to taste
– 6-8 chawanmushi cups or small ceramic cups

Instructions:

1. Preheat the steamer basket over boiling water.
2. In a blender, combine eggs, dashi broth, water, soy sauce, sake, and ginger. Blend until smooth.
3. Add sliced mushrooms and diced shrimp to the egg mixture. Stir well.
4. Pour the mixture into chawanmushi cups, filling them about 3/4 of the way.
5. Steam for 12-15 minutes or until the custard is set.
6. Serve warm or at room temperature.

Cooking Time: 12-15 minutes

Katsudon (Pork Cutlet Rice Bowl)

A classic Japanese dish that combines crispy pork cutlet with flavorful tonkatsu sauce and a bed of steaming hot rice. Katsudon is a comforting and satisfying meal that’s perfect for any time of day.

Ingredients:

– 4 pork cutlets (about 1/4 inch thick)
– 1 cup all-purpose flour
– 1/2 cup breadcrumbs
– 1 egg
– 1 cup tonkatsu sauce
– 2 cups cooked Japanese rice
– 2 tablespoons vegetable oil
– Optional: shredded daikon, sliced green onions, and grated ginger for garnish

Instructions:

1. Prepare the pork cutlets by dredging them in flour, then eggs, and finally breadcrumbs.
2. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat. Cook the pork cutlets until golden brown and crispy, about 3-4 minutes per side.
3. Serve the pork cutlets with cooked Japanese rice and tonkatsu sauce spooned on top. Garnish with shredded daikon, sliced green onions, and grated ginger if desired.

Cooking Time: 15-20 minutes

Takikomi Gohan (Mixed Rice)

A comforting Japanese rice dish, Takikomi Gohan is a simple and flavorful meal that combines cooked rice with various ingredients such as vegetables, meat or fish, and seasonings. This recipe yields a delicious and satisfying mixed rice dish perfect for any occasion.

Ingredients:

– 1 cup Japanese short-grain rice (preferably Koshihikari)
– 2 cups water
– 1/2 cup mixed vegetables (e.g., carrots, peas, corn)
– 1/4 cup cooked chicken or salmon, diced
– 2 tablespoons soy sauce
– 1 tablespoon sake (or dry white wine)
– 1 teaspoon sesame oil
– Salt and pepper to taste

Instructions:

1. Cook the Japanese rice according to package instructions using a 1:2 ratio of rice to water.
2. In a separate pan, heat the mixed vegetables with some sesame oil until tender.
3. Add cooked chicken or salmon, soy sauce, sake (or white wine), and salt and pepper to taste. Stir-fry for about 2 minutes.
4. Combine the cooked rice and vegetable mixture in a bowl. Mix well to combine.
5. Serve hot and enjoy!

Cooking Time: 20-25 minutes

Hijiki Salad

Hijiki salad is a classic Japanese dish that combines the nutty flavor of hijiki seaweed with crunchy vegetables and tangy dressing. This simple recipe is perfect for a quick lunch or as a side dish.

Ingredients:

– 1 cup hijiki seaweed, rinsed and drained
– 2 cups mixed greens (such as arugula, spinach, and lettuce)
– 1/2 cup sliced red bell pepper
– 1/4 cup diced cucumber
– 1/4 cup chopped scallions
– 2 tablespoons soy sauce
– 1 tablespoon rice vinegar
– 1 teaspoon sesame oil
– Salt and pepper to taste

Instructions:

1. In a large bowl, combine hijiki seaweed, mixed greens, red bell pepper, cucumber, and scallions.
2. In a small bowl, whisk together soy sauce, rice vinegar, and sesame oil.
3. Pour the dressing over the salad and toss to combine.
4. Season with salt and pepper to taste.

Cooking Time: 5 minutes

Kinpira Gobo (Braised Burdock Root)

Kinpira Gobo is a traditional Japanese dish that brings out the natural sweetness of burdock root through a simple braising process. This comforting side dish pairs well with many Japanese meals.

Ingredients:

– 1 medium-sized burdock root, peeled and cut into 1-inch pieces
– 2 tablespoons vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1/4 cup soy sauce
– 1/4 cup sake (or dry white wine)
– 1/4 cup water
– 1 tablespoon sugar
– Salt and pepper to taste

Instructions:

1. Heat oil in a large saucepan over medium heat.
2. Add onion and garlic, cook until softened (about 5 minutes).
3. Add burdock root pieces, cook for 5 minutes, stirring occasionally.
4. In a small bowl, whisk together soy sauce, sake, water, and sugar.
5. Pour the braising liquid over the burdock mixture, bring to a simmer.
6. Reduce heat to low and braise for 20-25 minutes or until burdock is tender.
7. Season with salt and pepper to taste.

Cooking Time: 30-35 minutes

Nikujaga (Meat and Potato Stew)

Nikujaga (Meat and Potato Stew) Recipe

This hearty Japanese stew, Nikujaga, is a comforting blend of tender beef and potatoes cooked in a rich soy sauce-based broth. With its savory flavors and satisfying texture, it’s a perfect meal for any time of the year.

Ingredients:
– 1 lb beef (sirloin or ribeye), sliced into thin strips
– 2 medium-sized potatoes, peeled and cut into bite-sized chunks
– 2 tablespoons soy sauce
– 1 tablespoon sake (Japanese rice wine) or dry white wine
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup water
– 1 teaspoon grated ginger
– Salt and black pepper to taste
– Sesame oil for serving (optional)

Instructions:
1. In a large pan or Dutch oven, cook the beef in sesame oil until browned. Remove from heat.
2. Add the onion and garlic to the pan; sauté until softened.
3. Add the potatoes, soy sauce, sake/wine, water, and ginger to the pan. Stir well to combine.
4. Return the beef to the pan and stir to coat with the sauce.
5. Bring the mixture to a boil, then reduce heat and simmer for 1 hour or until the potatoes are tender.
6. Season with salt and black pepper to taste. Serve hot, drizzled with additional sesame oil if desired.

Cooking Time: Approximately 1 hour

Sunomono (Japanese Cucumber Salad)

A refreshing and light Japanese-inspired salad that’s perfect for hot summer days. This classic recipe combines the crunch of cucumbers with the tanginess of vinegar, creating a delightful side dish or snack.

Ingredients:

– 4-6 Japanese cucumbers (or 2-3 English cucumbers), sliced into thin rounds
– 1/2 cup rice vinegar
– 1/4 cup water
– 2 tablespoons sugar
– 1 teaspoon salt
– 1/4 teaspoon grated ginger
– Sesame seeds and chopped scallions for garnish (optional)

Instructions:

1. In a large bowl, combine cucumber slices, rice vinegar, water, sugar, salt, and grated ginger.
2. Stir until the sugar has dissolved, then let it sit at room temperature for at least 30 minutes to allow the flavors to meld.
3. Just before serving, taste and adjust the seasoning if needed.
4. Garnish with sesame seeds and chopped scallions, if desired.
5. Serve chilled or at room temperature.

Cooking Time: None! This salad is a quick and easy prep-ahead dish that’s ready in just 30 minutes.

Teriyaki Salmon

Savor the sweet and savory flavors of this Japanese-inspired dish with pan-seared teriyaki salmon, perfectly glazed with a sticky soy-based sauce.

Ingredients:

– 4 salmon fillets (6 oz each)
– 1/2 cup teriyaki sauce
– 2 tbsp vegetable oil
– 2 cloves garlic, minced
– 1 tsp grated ginger
– Salt and pepper to taste
– Sesame seeds and chopped green onions for garnish (optional)

Instructions:

1. Preheat skillet or wok over medium-high heat.
2. In a small bowl, whisk together teriyaki sauce, garlic, and ginger.
3. Brush both sides of salmon fillets with vegetable oil and season with salt and pepper.
4. Place salmon in the preheated skillet and cook for 3-4 minutes per side, or until cooked through.
5. During cooking, brush teriyaki glaze on salmon every minute or so to achieve a sticky, caramelized finish.
6. Serve immediately, garnished with sesame seeds and chopped green onions if desired.

Cooking Time: Approximately 12-15 minutes

Saba Shioyaki (Grilled Mackerel)

In Japanese cuisine, grilled mackerel is a popular dish that’s both flavorful and healthy. This simple recipe brings out the best of this oily fish with just a few ingredients.

Ingredients:

– 4 mackerel fillets (about 6 oz each)
– 1/2 cup soy sauce
– 1/4 cup sake or dry white wine
– 2 tbsp mirin
– 2 tbsp sugar
– 2 tbsp rice vinegar
– 2 tsp grated daikon (Japanese white radish)
– Sesame oil and chopped scallions for garnish

Instructions:

1. Preheat grill to medium-high heat.
2. In a small saucepan, combine soy sauce, sake or wine, mirin, sugar, and rice vinegar. Bring to a boil over high heat, then reduce to low heat and simmer for 5 minutes.
3. Place mackerel fillets on the grill and cook for 4-5 minutes per side, or until cooked through.
4. Brush the glaze all over the fish during the last minute of cooking.
5. Garnish with sesame oil and chopped scallions. Serve immediately.

Cooking Time: 12-15 minutes

Shogayaki (Ginger Pork)

Shogayaki is a classic Japanese dish that combines the rich flavors of pork, ginger, and soy sauce for a savory and aromatic meal. This simple recipe yields tender and juicy pork with a deep ginger flavor.

Ingredients:

– 1 lb pork loin or pork belly, sliced into thin strips
– 2 inches fresh ginger, peeled and grated
– 2 cloves garlic, minced
– 1/4 cup soy sauce
– 1/4 cup sake (or dry white wine)
– 2 tbsp sugar
– 2 tbsp vegetable oil

Instructions:

1. In a large bowl, whisk together soy sauce, sake, sugar, and grated ginger.
2. Add the sliced pork to the marinade and refrigerate for at least 30 minutes or overnight.
3. Heat the vegetable oil in a wok or large skillet over medium-high heat.
4. Remove the pork from the marinade, letting any excess liquid drip off.
5. Cook the pork for 3-4 minutes per side, or until cooked through.
6. Serve hot with steamed rice and stir-fried vegetables.

Cooking Time: 15-20 minutes

Summary

Discover the flavors of Japan with these 20 authentic and delicious home cooking recipes. From classic miso soup to savory okonomiyaki, tonkatsu, gyudon, and more, this collection offers a variety of dishes that showcase the country’s rich culinary heritage. Whether you’re a seasoned cook or just starting out, these easy-to-follow recipes will guide you through the preparation of popular Japanese dishes, including yakitori, gyoza, chawanmushi, and many others. Get ready to explore the world of Japanese home cooking!