Easy Japanese recipes
“Japanese home cooking doesn’t need any special skills or hard-to-find ingredients – just fresh fish, meat and veg, plus the right blend of seasoning,” says Aya Nishimura, author of Japanese Food Made Easy (Murdoch Books). Authentic dishes are easily achievable if you stock up on a few key ingredients – soy sauce, miso, rice vinegar, sake, mirin and dashi stock – along with store cupboard staples such as rice and noodles.
Aya is inspired by recipes handed down by her parents and grandma – classic dishes enjoyed by Japanese families every day. Here she shares six of her favourites that will have you reaching for the toasted sesame oil time and time again. As they say in Japan, meshiagare (enjoy your meal)!
AYA NISHIMURA'S YAKITORI CHICKEN SKEWERS ON RICE
Shredded nori and shichimi togarashi sprinkles add texture to this popular dish. Switch the chicken for tofu to make a veggie option
FRIED TOFU NOODLE SALAD WITH MISO SESAME DRESSING
Umami-packed miso gives depth to the dressing for this moreish salad
TUNA TATAKI SALAD WITH CRISPY GARLIC & WASABI DRESSING
In tataki recipes, fish or meat is marinated, quickly seared and sliced. Here, a crispy garlic garnish adds texture to the delicate tuna and silky avocado
MISO MAPLE PORK RAMEN
Succulent and meltingly soft, slow-cooked maple pork turns homemade ramen into a restaurant-quality meal
“Keeping homemade dressings and ready-to-use condiments, such as sesame miso dressing or teriyaki sauce, in the fridge means you can create a Japanese-style salad or teriyaki chicken in an instant.” - Aya Nishimura
PRAWN KATSU SANDO
Crispy crumbed prawns on toasted bread make a tasty lunchtime treat
MATCHA TOFU PUDDING WITH BLACK SESAME BRITTLE
Slightly bitter green tea balances beautifully with the sweet, nutty sesame
“Coat salmon fillets with a paste of white miso, mirin, sake and sugar, then leave them in the fridge for a couple of hours or overnight. When ready to cook, scrape off the marinade and grill on both sides.” - Aya Nishimura
YOUR JAPANESE STORE CUPBOARD
Bring authentic Japanese dishes to your table with a few of these key ingredients
SOY SAUCE
Japanese soy sauce tends to be milder than Chinese soy sauce. It’s used to season most dishes, and also as a dipping sauce for sushi and gyoza
NORI SPRINKLES
Use these to add herb-like flavours and a toasty aroma to noodles, soup or salads
RED MISO
Use this to bring a strong umami flavour to miso soup, marinades, dressings and dipping sauces
RICE VINEGAR
The mild, slightly sweet flavour makes this ideal for pickles, dressings and seasoning sushi rice
SOBA NOODLES
These 100% buckwheat noodles have a rich, nutty taste that’s perfect for noodle soups and salads
KATSU
Pour this mild, fragrant sauce over meat or fish breaded with crispy panko crumbs and fried
DASHI
This rich and savoury stock is a mix of kelp seaweed and dried bonito flakes. Use it as a base for miso soups, noodle broths and Japanese stews
SCHICHIMI TOGARASHI
A staple at the Japanese table, this blend of spices, seeds and seaweed is sprinkled on noodle soups and meat dishes such as yakitori to add an extra kick
Our Japanese recipe hub is full of inspiration, including a video on making your own sushi hand rolls, plus ideas for drinks pairings
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