20 Simple Easy Japanese Recipes Delicious

Ever dreamt of bringing the delicate flavors of Japan into your kitchen without the fuss? You’re in luck! Our roundup of 20 Simple & Easy Japanese Recipes is your ticket to delicious, home-cooked meals that are as straightforward as they are tasty. From comforting bowls of ramen to light and fresh sushi rolls, these dishes promise to spice up your dinner routine. Let’s dive in and start cooking!

Miso Soup with Tofu and Wakame

Miso soup, with its humble beginnings and profound depth, offers a moment of pause in our bustling lives. This version, enriched with silken tofu and delicate wakame, is a gentle reminder of the beauty in simplicity.

Ingredients

• 4 cups water (filtered for best taste)
• 1/4 cup white miso paste (adjust for saltiness)
• 1/2 cup silken tofu, cubed (handle gently to prevent breaking)
• 1 tbsp dried wakame (rehydrates quickly, so add just before serving)
• 2 green onions, thinly sliced (for a fresh, crisp finish)

Instructions

1. In a medium pot, bring 4 cups of filtered water to a gentle simmer over medium heat, about 5 minutes.
2. Reduce heat to low and add 1/4 cup white miso paste, whisking gently until fully dissolved to avoid clumps.
3. Carefully add 1/2 cup cubed silken tofu, letting it warm through for 2 minutes without stirring to maintain its shape.
4. Turn off the heat and sprinkle in 1 tbsp dried wakame, allowing it to rehydrate for 1 minute.
5. Divide the soup into bowls and garnish with thinly sliced green onions for a burst of color and freshness.

Now, the soup cradles the tofu like clouds in a broth sea, its flavor a balance of earthy and sweet. Serve it alongside a bowl of steamed rice for a comforting meal that soothes the soul.

Teriyaki Chicken Stir-Fry

On a quiet evening like this, the thought of a simple yet flavorful dish brings comfort to the soul. Teriyaki Chicken Stir-Fry, with its sweet and savory notes, seems like the perfect companion for reflection.

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces (thighs work too for more flavor)
• 2 tbsp vegetable oil (or any neutral oil)
• 1/2 cup soy sauce (low sodium preferred)
• 1/4 cup honey (adjust to taste)
• 2 garlic cloves, minced (fresh is best)
• 1 tbsp ginger, grated (peel first)
• 2 cups broccoli florets (fresh or frozen)
• 1 red bell pepper, sliced (seeds removed)
• 1 tbsp cornstarch (mixed with 2 tbsp water for slurry)
• Sesame seeds and green onions for garnish (optional)

Instructions

1. In a medium bowl, whisk together soy sauce, honey, garlic, and ginger to make the teriyaki sauce. Set aside.
2. Heat oil in a large skillet or wok over medium-high heat until shimmering, about 1 minute.
3. Add chicken pieces to the skillet, spreading them out in a single layer. Cook undisturbed for 3 minutes to get a nice sear.
4. Flip the chicken pieces and cook for another 3 minutes until mostly cooked through. Remove from skillet and set aside.
5. In the same skillet, add broccoli and bell pepper. Stir-fry for 4 minutes until vegetables are crisp-tender.
6. Return the chicken to the skillet. Pour the teriyaki sauce over, stirring to coat everything evenly.
7. Bring the mixture to a simmer, then stir in the cornstarch slurry. Cook for 1-2 minutes until the sauce thickens.
8. Remove from heat. Garnish with sesame seeds and green onions if desired.

Velvety sauce clings to each piece of chicken, while the vegetables retain a slight crunch, offering a delightful contrast. Serve over a bed of steamed rice or noodles for a complete meal that feels both nourishing and indulgent.

Tamagoyaki (Japanese Rolled Omelette)

Under the soft glow of the morning light, there’s something deeply comforting about the simplicity and elegance of tamagoyaki, a Japanese rolled omelette that’s as delightful to make as it is to eat. Its layers, tender and slightly sweet, unfold like the pages of a well-loved book, offering warmth and familiarity with every bite.

Ingredients

• 4 large eggs (room temperature for fluffier texture)
• 1 tbsp sugar (adjust to taste)
• 1/2 tsp salt
• 1 tbsp mirin (or a pinch more sugar if unavailable)
• 1 tsp soy sauce (use tamari for gluten-free)
• 1/2 tbsp vegetable oil (or any neutral oil)

Instructions

1. In a bowl, gently beat the eggs until just combined; avoid overbeating to keep the omelette tender.
2. Add sugar, salt, mirin, and soy sauce to the eggs, stirring lightly to incorporate.
3. Heat a rectangular tamagoyaki pan or small non-stick skillet over medium-low heat (300°F) and lightly brush with oil.
4. Pour a thin layer of egg mixture into the pan, tilting to cover the bottom evenly. As it sets but is still slightly runny on top, start rolling from one end to the other with chopsticks or a spatula.
5. Push the rolled omelette to the far side of the pan, oil the exposed area lightly, and pour another thin layer of egg mixture, lifting the rolled omelette slightly to let the new layer flow underneath.
6. Repeat the rolling process once the new layer sets but is still slightly moist, adding layers until all the egg mixture is used.
7. Transfer the rolled omelette to a bamboo mat or plate, shaping it into a neat rectangle as it cools slightly.
8. Slice into 1-inch pieces with a sharp knife, wiping the blade between cuts for clean edges.

Perfectly balanced between sweet and savory, tamagoyaki’s delicate layers reveal a custardy interior that’s irresistible. Serve it atop a bed of sushi rice for a simple breakfast or alongside pickled ginger for an elegant appetizer.

Yakitori (Grilled Chicken Skewers)

Amidst the quiet hum of the evening, there’s something deeply comforting about the sizzle of yakitori on the grill, its aroma weaving through the air like a familiar story.

Ingredients

• 1.5 lbs chicken thighs, cut into 1-inch pieces (skin-on for extra flavor)
• 1/4 cup soy sauce (low sodium preferred)
• 1/4 cup mirin (or a mix of 2 tbsp honey and 2 tbsp water)
• 2 tbsp sake (or dry white wine)
• 1 tbsp sugar (adjust to balance the saltiness)
• 1 tsp grated ginger (fresh for a brighter taste)
• 1 clove garlic, minced (or 1/2 tsp garlic powder)
• Bamboo skewers, soaked in water for 30 minutes (to prevent burning)

Instructions

1. In a small saucepan over medium heat, combine soy sauce, mirin, sake, sugar, ginger, and garlic. Stir until the sugar dissolves, about 2 minutes. Remove from heat and let cool to room temperature.
2. Thread the chicken pieces onto the soaked skewers, leaving a small space between each piece for even cooking.
3. Preheat your grill to medium-high heat (about 375°F). Brush the grates lightly with oil to prevent sticking.
4. Place the skewers on the grill. Cook for 4-5 minutes on one side, then turn and brush with the sauce. Repeat every 2 minutes until the chicken is cooked through and slightly charred, about 10-12 minutes total.
5. During the last 2 minutes of cooking, brush the skewers with the sauce one final time for a glossy finish.
6. Remove from the grill and let rest for 2 minutes before serving. This allows the juices to redistribute.

On the plate, the yakitori skewers glisten with a sticky-sweet glaze, the edges crisped from the grill. Serve them atop a bed of steamed rice, the sauce drizzled over, or alongside a crisp, chilled salad for contrast.

Onigiri (Japanese Rice Balls)

Perhaps there’s no simpler joy than holding a warm onigiri in your hands, its comforting shape a testament to the beauty of Japanese home cooking. These rice balls, often filled with surprises or simply seasoned with salt, are a humble reminder of how minimal ingredients can create something deeply satisfying.

Ingredients

• 2 cups short-grain Japanese rice (rinsed until water runs clear)
• 2 1/4 cups water (for perfectly fluffy rice)
• 1/2 tsp salt (or to taste, for seasoning the rice)
• 1 sheet nori (seaweed), cut into strips (for wrapping, optional)
• Fillings of choice: umeboshi (pickled plum), grilled salmon, or tuna mayo (about 1 tbsp per onigiri)

Instructions

1. Combine the rinsed rice and water in a rice cooker. Cook according to the manufacturer’s instructions, usually about 20 minutes, until the rice is tender and water is fully absorbed.
2. Let the cooked rice sit for 10 minutes covered, then transfer to a large bowl. Gently fold in the salt with a rice paddle or spatula, being careful not to mash the grains.
3. Wet your hands with water to prevent sticking, then take a handful of rice (about 1/2 cup). Flatten slightly in your palm, make a small indentation, and add your chosen filling.
4. Carefully mold the rice around the filling, pressing gently to form a triangle or ball shape. The key is to apply even pressure without compacting the rice too much.
5. Wrap the onigiri with a strip of nori if desired, serving immediately or packing for later. The nori adds a crisp texture and salty flavor that complements the rice.

Lightly salted and subtly sweet, the rice’s texture is perfectly sticky yet each grain remains distinct. For a playful twist, try brushing the outside with a little soy sauce and quickly pan-frying for a crispy exterior.

Okonomiyaki (Savory Japanese Pancake)

Under the soft glow of the kitchen light, there’s something deeply comforting about the process of making okonomiyaki, a savory Japanese pancake that feels like a hug in food form. It’s a dish that invites experimentation and personal touches, making each bite uniquely yours.

Ingredients

• 1 cup all-purpose flour (for a lighter texture, sift it)
• 3/4 cup dashi stock (or water in a pinch, but dashi adds depth)
• 1 large egg (room temperature blends more smoothly)
• 2 cups shredded cabbage (packed, for crunch)
• 2 green onions, thinly sliced (for a fresh bite)
• 1/2 cup tenkasu (tempura scraps, or sub with crushed pork rinds)
• 4 slices bacon, cut in half (or any protein you prefer)
• 2 tbsp vegetable oil (or any neutral oil)
• Okonomiyaki sauce and mayo to taste (adjust to your liking)
• Bonito flakes and aonori for garnish (optional but recommended)

Instructions

1. In a large bowl, whisk together the flour, dashi stock, and egg until just combined; a few lumps are okay.
2. Fold in the shredded cabbage, green onions, and tenkasu gently to keep the mixture airy.
3. Heat 1 tbsp of oil in a non-stick skillet over medium heat (350°F) until shimmering.
4. Pour half the batter into the skillet, shaping it into a 1/2-inch thick circle. Lay bacon slices on top.
5. Cook for 5 minutes, or until the edges start to crisp and the bottom is golden brown.
6. Carefully flip the pancake and cook for another 5 minutes, pressing down lightly to ensure even cooking.
7. Repeat with the remaining batter and bacon, adding more oil as needed.
8. Drizzle with okonomiyaki sauce and mayo, then sprinkle with bonito flakes and aonori before serving.

As you take your first bite, notice the crisp exterior giving way to a tender, flavorful center, a testament to the simple ingredients coming together in harmony. Try serving it with a side of pickled ginger for an extra zing that cuts through the richness beautifully.

Gyoza (Japanese Dumplings)

Under the soft glow of the kitchen light, there’s something deeply comforting about folding gyoza, each pleat a whisper of patience and care. These Japanese dumplings, with their crispy bottoms and tender tops, are a humble invitation to slow down and savor the process.

Ingredients

• 1 cup all-purpose flour (plus extra for dusting)
• 1/2 cup warm water (just enough to bring the dough together)
• 1/2 lb ground pork (or chicken for a lighter option)
• 1 cup finely chopped cabbage (squeeze out excess water)
• 2 tbsp minced green onions (adds a fresh crunch)
• 1 tbsp soy sauce (adjust to taste)
• 1 tsp sesame oil (or any neutral oil)
• 1/2 tsp grated ginger (fresh is best)
• 1/4 tsp salt (adjust to taste)
• 2 tbsp vegetable oil (for frying)
• 1/2 cup water (for steaming)

Instructions

1. In a large bowl, mix flour and warm water until a dough forms. Knead for 5 minutes until smooth, then cover and rest for 30 minutes.
2. While the dough rests, combine ground pork, cabbage, green onions, soy sauce, sesame oil, ginger, and salt in a bowl. Mix well.
3. Divide the dough into 24 pieces. Roll each into a thin circle, about 3 inches in diameter.
4. Place a teaspoon of filling in the center of each wrapper. Fold and pleat the edges to seal, ensuring no air pockets.
5. Heat vegetable oil in a non-stick pan over medium heat. Arrange gyoza in the pan, flat side down, and cook for 2-3 minutes until golden brown.
6. Carefully add water to the pan, cover immediately, and steam for 5 minutes. Uncover and cook another minute to crisp the bottoms.
7. Serve hot with a dipping sauce of your choice. The contrast between the crispy bottom and the juicy filling is a delight.

Each bite of these gyoza offers a harmonious blend of textures and flavors, a testament to the beauty of simple ingredients coming together. Try serving them on a bed of crisp lettuce for an extra layer of texture and freshness.

Oyakodon (Chicken and Egg Rice Bowl)

Yesterday, as the evening light faded, I found myself craving something simple yet deeply comforting, a dish that whispers of home and warmth. Oyakodon, with its tender chicken and softly set eggs over steaming rice, seemed like the perfect answer to that quiet longing.

Ingredients

• 1 cup dashi stock (homemade or instant, for depth of flavor)
• 2 tbsp soy sauce (adjust to taste)
• 1 tbsp mirin (or a pinch of sugar as substitute)
• 1 tsp sugar (balances the saltiness)
• 1 boneless, skinless chicken thigh, cut into bite-sized pieces (thighs stay juicier than breast)
• 1 small onion, thinly sliced (for sweetness)
• 2 large eggs (lightly beaten, for silky texture)
• 1 cup cooked Japanese short-grain rice (freshly cooked, for best texture)
• 1 green onion, thinly sliced (for garnish)

Instructions

1. In a small bowl, combine dashi stock, soy sauce, mirin, and sugar. Stir until the sugar dissolves.
2. Heat a medium skillet over medium heat. Add the chicken and onion, pouring the sauce mixture over them.
3. Cover and simmer for about 5 minutes, or until the chicken is cooked through. Tip: Avoid stirring too much to keep the chicken pieces intact.
4. Pour the lightly beaten eggs over the chicken and onion in two stages, letting the first layer set slightly before adding the second. Tip: This creates layers of texture in the eggs.
5. Cover again and cook for another 2 minutes, or until the eggs are just set but still slightly runny. Tip: The residual heat will continue to cook the eggs, so it’s okay if they seem underdone.
6. Divide the cooked rice into two bowls. Gently slide the chicken and egg mixture over the rice, trying to keep it in one piece.
7. Garnish with sliced green onions.

Lightly, the oyakodon cradles the rice beneath it, the eggs and chicken melding into a dish that’s both nourishing and delicate. For an extra touch, serve with a side of pickled ginger to cut through the richness.

Katsudon (Pork Cutlet Rice Bowl)

Zenith moments in the kitchen often come from dishes that comfort as much as they satisfy, and today, we’re embracing the warmth of Katsudon, a humble yet profound pork cutlet rice bowl that cradles the soul with its crispy, savory layers.

Ingredients

• 1 cup all-purpose flour (for a lighter coating, you can substitute with cake flour)
• 2 large eggs (beaten, with a splash of water to thin)
• 1 cup panko breadcrumbs (for extra crunch, toast lightly before using)
• 2 pork loin chops (about 1/2 inch thick, pounded to 1/4 inch)
• 1/2 cup dashi stock (homemade or instant, for depth of flavor)
• 2 tbsp soy sauce (adjust for saltiness preference)
• 1 tbsp mirin (or a pinch of sugar as a substitute)
• 1 tbsp sugar (balances the savory notes)
• 1 small onion (thinly sliced, for sweetness and texture)
• 2 eggs (lightly beaten, for the topping)
• 2 cups cooked short-grain rice (steaming hot, to serve)
• Neutral oil (for frying, enough to cover the bottom of the pan)

Instructions

1. Season the pork chops lightly with salt and pepper on both sides.
2. Dredge each chop in flour, shaking off excess, then dip into beaten eggs, and coat thoroughly with panko breadcrumbs.
3. Heat oil in a pan over medium heat (350°F) and fry the breaded chops until golden brown, about 3-4 minutes per side. Drain on paper towels.
4. In the same pan, sauté onions until translucent, about 2 minutes, then add dashi, soy sauce, mirin, and sugar. Simmer for 2 minutes to meld flavors.
5. Slice the fried pork into strips and place on top of the simmering sauce. Pour lightly beaten eggs over the pork and cover the pan. Cook until the eggs are just set, about 1-2 minutes.
6. Divide hot rice into bowls and top with the pork and egg mixture, spooning extra sauce over.

Offering a symphony of textures from the crispy pork to the silky eggs, this Katsudon shines when served with a side of pickled ginger or a sprinkle of scallions for a fresh contrast.

Sukiyaki (Japanese Hot Pot)

Venturing into the warmth of Japanese cuisine, sukiyaki offers a comforting embrace with its rich, savory broth and tender slices of beef, all simmered together with an array of vegetables. It’s a dish that invites you to slow down, to savor each bite as if you’re gathering around the kotatsu with loved ones, even when you’re dining alone.

Ingredients

• 1 lb thinly sliced beef (chuck or ribeye works best)
• 1/4 cup soy sauce (use tamari for gluten-free)
• 1/4 cup mirin (or a mix of 2 tbsp sugar and 2 tbsp sake)
• 1/4 cup sugar (adjust to taste)
• 1 cup dashi stock (or substitute with water and a dashi packet)
• 1 tbsp vegetable oil (or any neutral oil)
• 1 onion, thinly sliced
• 1 bunch shirataki noodles, rinsed and drained (optional)
• 1 block firm tofu, cut into 1-inch cubes
• 2 green onions, cut into 2-inch pieces
• 4 shiitake mushrooms, stems removed
• 1 cup napa cabbage, chopped
• 1 carrot, thinly sliced

Instructions

1. Heat the vegetable oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the sliced onion and cook until translucent, about 3 minutes, stirring occasionally to prevent burning.
3. Push the onions to one side of the pot and add the beef slices in a single layer. Sear for 1 minute on each side until just browned but not fully cooked.
4. In a small bowl, whisk together the soy sauce, mirin, sugar, and dashi stock until the sugar is dissolved. Pour this mixture over the beef and onions.
5. Add the shirataki noodles, tofu, green onions, shiitake mushrooms, napa cabbage, and carrot to the pot. Gently stir to combine all ingredients with the broth.
6. Bring the mixture to a simmer over medium-low heat, then reduce the heat to low. Cover and cook for 10 minutes, or until the vegetables are tender and the beef is cooked through.
7. Serve hot directly from the pot, ensuring each bowl gets a bit of everything. For an authentic touch, dip the sukiyaki ingredients into a small bowl of beaten raw egg before eating.

Luxuriate in the harmony of flavors and textures, from the silkiness of the egg-dipped beef to the crisp-tender vegetables. This dish is best enjoyed with a side of steamed rice, allowing the grains to soak up the umami-rich broth.

Chawanmushi (Savory Egg Custard)

Beneath the quiet hum of the kitchen, there’s something deeply comforting about preparing Chawanmushi, a dish that whispers of simplicity and elegance. It’s a savory egg custard that cradles the soul, offering a gentle embrace with each silky spoonful.

Ingredients

• 4 large eggs (room temperature for smoother blending)
• 2 cups dashi stock (homemade or instant, for depth of flavor)
• 1 tsp soy sauce (or tamari for gluten-free option)
• 1/2 tsp salt (adjust to taste)
• 1/2 cup assorted toppings (such as shrimp, chicken, or mushrooms, thinly sliced for even cooking)
• 1 green onion (finely chopped, for garnish)

Instructions

1. In a large bowl, gently beat the eggs until just combined, avoiding creating too much foam.
2. Slowly whisk in the dashi stock, soy sauce, and salt, ensuring the mixture is smooth and well incorporated.
3. Strain the egg mixture through a fine-mesh sieve into a pouring jug to remove any lumps, achieving a silky texture.
4. Divide the assorted toppings evenly among 4 heatproof cups or bowls, about 3/4 full to allow room for the custard to rise.
5. Preheat a steamer to 200°F and carefully pour the egg mixture over the toppings in each cup, filling them almost to the top.
6. Cover each cup with aluminum foil or a lid to prevent water droplets from falling into the custard, ensuring a smooth surface.
7. Steam the cups on low heat for 15 minutes, then check for doneness by inserting a toothpick; if it comes out clean, the custard is set.
8. Let the Chawanmushi rest for 5 minutes before garnishing with green onion, allowing the flavors to meld beautifully.

Perfectly set Chawanmushi should jiggle slightly, a testament to its delicate texture. The custard, infused with the umami of dashi, offers a comforting warmth, while the toppings provide delightful surprises in every bite. Serve it as a serene start to a meal or a light, nourishing end.

Hiyayakko (Chilled Tofu)

Just as the summer heat reaches its peak, there’s a simple, cooling dish that brings a moment of tranquility to the table. Hiyayakko, with its silken tofu and delicate toppings, is a testament to the beauty of minimalism in cooking.

Ingredients

• 1 block (14 oz) silken tofu (chilled in the refrigerator for at least 1 hour)
• 1 tbsp soy sauce (or tamari for a gluten-free option)
• 1 tsp grated ginger (fresh is best for a vibrant flavor)
• 1 green onion, thinly sliced (use both white and green parts for color)
• 1/2 tsp toasted sesame seeds (black or white, for a nutty crunch)
• A pinch of bonito flakes (optional, for a smoky depth)

Instructions

1. Gently remove the chilled tofu from its package and drain any excess water by placing it on a paper towel-lined plate for 5 minutes.
2. Carefully transfer the tofu to a serving dish, keeping its block form intact for presentation.
3. Drizzle the soy sauce evenly over the tofu, allowing it to pool slightly around the base.
4. Sprinkle the grated ginger, sliced green onion, and sesame seeds on top of the tofu, distributing them evenly for a balanced flavor in every bite.
5. If using, add a pinch of bonito flakes on top just before serving to watch them dance in the steam.

Mild yet flavorful, the tofu’s creamy texture contrasts beautifully with the crisp toppings. Serve it as a refreshing starter or alongside a bowl of steamed rice for a light, satisfying meal.

Nasu Dengaku (Miso-Glazed Eggplant)

Venturing into the realm of Japanese cuisine brings us to a dish that embodies simplicity and depth in equal measure. Nasu Dengaku, with its tender eggplant and rich miso glaze, offers a comforting embrace, perfect for those quiet evenings when the kitchen becomes a sanctuary.

Ingredients

• 2 medium eggplants (about 1 lb total), halved lengthwise
• 3 tbsp white miso paste (for a sweeter glaze, use saikyo miso)
• 2 tbsp mirin (or substitute with a mix of 1 tbsp sugar and 1 tbsp water)
• 1 tbsp sake (optional, for depth of flavor)
• 1 tbsp sugar (adjust to taste)
• 1 tbsp vegetable oil (or any neutral oil)
• 1 tsp sesame seeds, for garnish (toasted, for extra aroma)

Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
2. Score the flesh of the eggplant halves in a crosshatch pattern, being careful not to pierce the skin. This helps the miso glaze penetrate deeper.
3. Brush the eggplant halves lightly with vegetable oil and place them cut-side down on the prepared baking sheet. Roast for 20 minutes, or until the flesh is tender and the edges are slightly caramelized.
4. While the eggplant roasts, combine the miso paste, mirin, sake, and sugar in a small saucepan over low heat. Stir constantly for about 3 minutes, until the mixture is smooth and slightly thickened. Tip: If the glaze is too thick, add a teaspoon of water to loosen it.
5. Flip the eggplant halves cut-side up and spread the miso glaze evenly over each. Return to the oven for 5-7 minutes, just until the glaze is bubbly and golden brown.
6. Sprinkle with toasted sesame seeds before serving. Tip: For an extra layer of flavor, drizzle with a little honey or sprinkle with shichimi togarashi.

Delightfully, the eggplant emerges from the oven with a silky interior and a caramelized, umami-rich crust. Serve it alongside a bowl of steamed rice or as part of a larger Japanese-inspired meal for a truly comforting experience.

Japanese Curry Rice

Kindly imagine a bowl of warmth, a comforting embrace from the kitchen that speaks of distant lands yet feels like home. Japanese Curry Rice, with its rich, velvety sauce and tender chunks of meat, is a dish that soothes the soul on any given day, especially one as quietly reflective as today.

Ingredients

• 1 tbsp vegetable oil (or any neutral oil)
• 1 large onion, thinly sliced (sweet varieties work best)
• 2 carrots, cut into chunks (about 1 cup)
• 2 potatoes, cut into chunks (about 1 cup, russet or Yukon gold preferred)
• 1 lb boneless chicken thighs, cut into bite-sized pieces (or beef for a richer flavor)
• 3 cups water (adjust as needed for desired thickness)
• 1 package Japanese curry roux (about 3.5 oz, choose mild, medium, or hot based on preference)
• 2 cups cooked Japanese short-grain rice (freshly cooked for best texture)

Instructions

1. Heat the vegetable oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the sliced onions and sauté until translucent and slightly caramelized, about 5 minutes, stirring occasionally to prevent burning.
3. Add the carrots and potatoes to the pot, stirring to coat them with oil, and cook for another 3 minutes to slightly soften the edges.
4. Push the vegetables to one side of the pot and add the chicken pieces, browning them on all sides, about 4 minutes total.
5. Pour in the water, ensuring it covers all the ingredients, and bring to a boil. Then, reduce the heat to low, cover, and simmer for 15 minutes, or until the vegetables are tender.
6. Break the curry roux into pieces and add them to the pot, stirring continuously until completely dissolved and the sauce thickens, about 2 minutes.
7. Simmer uncovered for another 5 minutes, stirring occasionally, to allow the flavors to meld and the sauce to reach the desired consistency.

Now, the curry is ready to be ladled over a mound of steaming rice. The sauce should cling lovingly to each grain, offering a perfect balance of sweetness and spice. For a playful twist, top with a soft-boiled egg or a sprinkle of fukujinzuke pickles for an extra layer of flavor and texture.

Soba Noodle Salad

Dusk settles softly outside, and here in the kitchen, the quiet hum of preparation begins. Today, we’re embracing the delicate balance of flavors and textures in a dish that feels like a gentle whisper against the bustle of everyday life.

Ingredients

• 8 oz soba noodles (look for 100% buckwheat for gluten-free)
• 2 tbsp sesame oil (or any neutral oil)
• 1 tbsp rice vinegar (adjust to taste)
• 1 tbsp honey (or maple syrup for vegan option)
• 1 cup shredded carrots (julienned for texture)
• 1/2 cup sliced cucumber (thinly sliced)
• 2 green onions, thinly sliced (use both green and white parts)
• 1 tbsp sesame seeds (toasted for extra flavor)
• 1/4 tsp red pepper flakes (optional, for heat)

Instructions

1. Bring a large pot of water to a boil over high heat. Add the soba noodles and cook according to package instructions, usually about 4-5 minutes, until al dente.
2. While the noodles cook, prepare an ice bath in a large bowl. Once the noodles are done, drain them and immediately plunge into the ice bath to stop the cooking process. This keeps them firm and prevents mushiness.
3. In a small bowl, whisk together the sesame oil, rice vinegar, and honey until well combined. Taste and adjust the sweetness or acidity as desired.
4. Drain the noodles thoroughly and transfer to a large mixing bowl. Add the shredded carrots, sliced cucumber, and green onions.
5. Pour the dressing over the noodle mixture and toss gently to coat everything evenly. Sprinkle with sesame seeds and red pepper flakes if using.
6. Let the salad sit for 5 minutes before serving to allow the flavors to meld together beautifully.

Bright and refreshing, this soba noodle salad offers a delightful crunch from the vegetables, contrasted with the smooth, slightly chewy noodles. Serve it chilled on a warm day, or pack it for a picnic where its flavors can shine under the open sky.

Takoyaki (Octopus Balls)

Musing over the bustling streets of Osaka, I find myself drawn to the humble yet captivating takoyaki, a snack that embodies the spirit of Japanese street food with its crispy exterior and tender heart.

Ingredients

• 1 cup all-purpose flour (sifted for a smoother batter)
• 1 1/2 cups dashi stock (homemade or instant, for authentic flavor)
• 2 eggs (room temperature for better incorporation)
• 1/2 tsp baking powder (for a lighter texture)
• 1/2 lb cooked octopus (cut into 1/2-inch pieces, or substitute with shrimp for a variation)
• 1/4 cup green onions (finely chopped, for a fresh crunch)
• 1/4 cup tenkasu (tempura scraps, or panko as an alternative)
• 2 tbsp pickled ginger (minced, adjust to taste)
• Vegetable oil (for greasing the pan, or any neutral oil)
• Takoyaki sauce and mayonnaise (for serving, adjust to taste)
• Bonito flakes and aonori (seaweed powder, for garnish)

Instructions

1. In a large bowl, whisk together the flour, dashi stock, eggs, and baking powder until smooth. Let the batter rest for 10 minutes to allow the flour to hydrate.
2. Heat a takoyaki pan over medium heat and brush each mold with vegetable oil. Preheat the pan until the oil shimmers, about 2 minutes.
3. Pour the batter into each mold until it’s nearly full. Quickly add a piece of octopus, a pinch of green onions, tenkasu, and pickled ginger into each mold.
4. After the edges start to set, about 2 minutes, use a skewer to divide the batter and begin turning each ball a quarter turn. Cook for another 2 minutes, then turn again to form a ball shape. Continue cooking, turning occasionally, until all sides are golden brown and crispy, about 10 minutes total.
5. Transfer the takoyaki to a plate and drizzle with takoyaki sauce and mayonnaise. Garnish with bonito flakes and aonori before serving.

Lightly crisp on the outside with a molten center, these takoyaki balls offer a delightful contrast in textures. Serve them straight from the pan for an authentic experience, or alongside a cold beer to cut through the richness.

Tonkatsu (Crispy Pork Cutlet)

Venturing into the kitchen tonight, I found myself craving something both comforting and crisp, a dish that carries the warmth of home yet the excitement of something new. Tonkatsu, with its golden crust and tender heart, seemed like the perfect companion for such a mood.

Ingredients

• 2 pork loin chops, about 1 inch thick (ensure they’re at room temperature for even cooking)
• 1/2 cup all-purpose flour (for a lighter coating, you can use cake flour)
• 1 large egg, beaten (add a splash of water to make it easier to dip)
• 1 cup panko breadcrumbs (for extra crunch, toast them lightly before using)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground for best flavor)
• 1 cup vegetable oil (or any neutral oil with a high smoke point)

Instructions

1. Pat the pork chops dry with paper towels to ensure the coating sticks well.
2. Season both sides of each chop with salt and pepper, pressing gently to adhere.
3. Dredge each chop in flour, shaking off any excess to avoid a thick, pasty coating.
4. Dip the floured chop into the beaten egg, letting any excess drip off for a uniform layer.
5. Coat the chop evenly with panko breadcrumbs, pressing lightly to ensure they stick.
6. Heat the oil in a deep skillet over medium heat until it reaches 350°F, checking with a thermometer for accuracy.
7. Carefully place the breaded chop into the hot oil, frying for about 5-6 minutes on each side until deeply golden.
8. Transfer the cooked tonkatsu to a wire rack set over a baking sheet to drain, keeping it crisp.
9. Let it rest for a couple of minutes before slicing to retain its juices.

Golden and gleaming, the tonkatsu offers a satisfying crunch that gives way to succulent pork. Serve it atop a bed of shredded cabbage for a refreshing contrast, or slice it into strips for a playful take on the classic.

Edamame with Sea Salt

A quiet evening calls for simple pleasures, and few things are as satisfying as the humble yet vibrant edamame, lightly seasoned with sea salt. This dish, a nod to both tradition and simplicity, invites a moment of pause, a gentle savoring of flavors that are as nourishing as they are comforting.

Ingredients

– 1 lb frozen edamame in pods (thawed for quicker cooking)
– 1 tbsp sea salt (flaky variety preferred for texture)
– 2 cups water (for boiling, adjust as needed to cover edamame)

Instructions

1. Fill a medium pot with 2 cups of water and bring to a rolling boil over high heat.
2. Add the edamame pods to the boiling water, ensuring they are fully submerged. Boil for 5 minutes for a tender yet firm texture.
3. While the edamame cooks, prepare a bowl of ice water to halt the cooking process immediately after boiling.
4. Drain the edamame and plunge them into the ice water for 1 minute to preserve their vibrant green color and crisp texture.
5. Drain the edamame again and pat dry with a clean kitchen towel to remove excess water.
6. Transfer the edamame to a serving bowl and sprinkle evenly with 1 tbsp of sea salt, tossing gently to coat.
7. Serve immediately, encouraging guests to squeeze the pods to release the beans, or enjoy at room temperature for a more subdued flavor.
Rustic and refreshing, these edamame pods offer a delightful contrast between the salty exterior and the sweet, creamy beans within. Try serving them alongside a chilled glass of sake or as a playful addition to a picnic spread, inviting fingers to dig in and explore.

Sunomono (Japanese Cucumber Salad)

Under the soft glow of the kitchen light, there’s something profoundly soothing about preparing Sunomono, a dish that whispers the simplicity and elegance of Japanese cuisine. It’s a refreshing interlude, a crisp cucumber salad lightly dressed in a tangy-sweet vinegar mixture, perfect for those moments when you crave something light yet flavorful.

Ingredients

• 2 medium cucumbers, thinly sliced (English or Persian cucumbers work best for their crisp texture and minimal seeds)
• 1 tsp salt (for drawing out moisture from the cucumbers)
• 1/4 cup rice vinegar (adjust to taste for more or less tanginess)
• 2 tbsp sugar (dissolves better if added to the vinegar while it’s warm)
• 1/2 tsp soy sauce (adds a subtle depth to the dressing)
• 1 tsp sesame seeds, toasted (for a nutty finish, optional)

Instructions

1. Place the thinly sliced cucumbers in a colander and sprinkle with 1 tsp salt. Let them sit for 10 minutes to draw out excess moisture, then rinse under cold water and pat dry with a paper towel. This step ensures your salad isn’t watery.
2. In a small saucepan, warm the rice vinegar over low heat and stir in the sugar until fully dissolved. Remove from heat and let it cool to room temperature. Adding soy sauce to the cooled mixture enhances the dressing’s complexity.
3. Combine the cucumbers and the dressing in a bowl, tossing gently to coat every slice evenly. Let the salad marinate in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
4. Sprinkle toasted sesame seeds over the salad just before serving for an added crunch and aroma.

Marvel at how the cucumbers retain their crispness, offering a refreshing bite against the sweet and tangy dressing. Serve this Sunomono alongside grilled fish or as a palate cleanser between richer dishes to elevate your meal with its lightness and vibrancy.

Matcha Green Tea Ice Cream

Beneath the quiet hum of the afternoon, there’s something profoundly comforting about the ritual of making matcha green tea ice cream. It’s a dance of precision and patience, where each step feels like a meditation, leading to a dessert that’s as vibrant in flavor as it is in color.

Ingredients

• 2 cups heavy cream (chilled for best results)
• 1 cup whole milk (the richer, the creamier the ice cream)
• 3/4 cup granulated sugar (adjust to taste)
• 2 tbsp matcha green tea powder (sifted to avoid lumps)
• 1 tsp vanilla extract (or almond extract for a twist)
• Pinch of salt (enhances the matcha’s flavor)

Instructions

1. In a medium bowl, whisk together the heavy cream, whole milk, and granulated sugar until the sugar is completely dissolved.
2. Sift in the matcha green tea powder to ensure there are no clumps, then add the vanilla extract and a pinch of salt. Whisk until the mixture is smooth and uniformly green.
3. Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes, until it reaches a soft-serve consistency.
4. Transfer the ice cream to a lidded container and freeze for at least 4 hours, or until firm. For the creamiest texture, let it sit at room temperature for 5 minutes before scooping.

Just as the first spoonful melts on your tongue, the matcha’s earthy bitterness gives way to a sweet, creamy finish. Serve it sandwiched between two delicate matcha cookies for a harmonious blend of textures, or drizzle with a bit of honey to accentuate its natural sweetness.

Summary

Perfect for busy weeknights or leisurely weekends, our roundup of 20 Simple Easy Japanese Recipes offers a delicious gateway to exploring Japan’s culinary delights from your own kitchen. Whether you’re a seasoned cook or just starting out, these dishes promise to delight. We’d love to hear which recipes become your favorites—leave a comment below! And don’t forget to share the love by pinning this article on Pinterest. Happy cooking!