Japanese

Simply Japanese

Quick Japanese cooking at home requires two things: A few pantry items (daikon radish, soba noodles, soy sauce) and a few easy recipes (such as the 12 we've gathered here).
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    Photo © 2010 by Joyce Oudkerk Pool
    1/12

    Japanese-Style Grilled Fish

    The firm texture of an oily fish like bluefish and mackerel is ideal for marinating and grilling. Try it out with this Japanese combo of soy sauce, sake, and the sweet Japanese wine mirin.

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  • Photo by Joseph De Leo, Food Styling by Yekaterina Boystova
    2/12

    Gyoza

    Gyoza—crispy, tender Japanese dumplings—can shine in your home kitchen. They’re versatile and fun to make—fill them with ground chicken or pork, then pleat.

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  • Romulo Yanes
    3/12

    Japanese Turnips with Miso

    Unlike the sharp bite of the common turnip, the Japanese variety have a mild flavor and are delicious when cooked with their own greens. Add a spoonful of miso butter to finish the dish off. (Miso butter also rocks in this take on carbonara.)

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  • Todd Coleman
    4/12

    Whole Grilled Japanese Eggplant with Lemon and Soy Sauce

    You can find the long, slender Japanese eggplant at Asian markets and specialty grocers. Their meaty, flavorful flesh is perfect for the grill; after charring, dip the eggplant into ponzu sauce, a tangy combination of soy sauce and citrus juice.

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  • David Malosh
    5/12

    Glazed Japanese Chicken Meatballs on Skewers

    Ground chicken doesn't have to be boring. This recipe infuses it with flavor by adding garlic and ginger, along with a sweet-and-savory soy glaze. Serve them either as a cocktail hors d'oeuvre or over rice for a larger meal.

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  • Michael Spain-Smith
    6/12

    Sea Bean Salad with Daikon and Cucumber

    This simple salad packs in a ton of flavor, thanks to the bright flavors of sea beans (similar in taste to seaweed) and shiso (Japanese mint). You can often find both in Asian markets, but if you can't, substitute thinly sliced asparagus for the sea beans and cilantro for the shiso.

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  • Photo by Con Poulos
    7/12

    Wasabi and Green Onion Mashed Potatoes

    Spruce up your mashed potato side with a kick of wasabi's heat and some bright green onion flavor. Once you make these, you'll never want to go back to plain old spuds.

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  • Photo by Romulo Yanes
    8/12

    Japanese Cold Noodles

    This light and refreshing soba preparation combines thin wheat noodles with soy sauce, mirin, and dashi (a Japanese stock). Dashi powder (used like bouillon) can be purchased in Asian markets, or you can make your own.

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  • Hirsheimer & Hamilton
    11/12

    Soba and Maitake Mushrooms in Soy Broth

    Similar—but healthier!—to ramen noodles, buckwheat soba is a good source of fiber and other nutrients. It works well in soups like this vegetable broth, but can also be served cold.

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  • Leigh Beisch
    12/12

    Sweet Black Beans

    Sweet black beans are traditionally eaten in Japan on New Year's Eve to bring sweetness into the new year. (It's also delicious any other time.) The classic technique takes 3 days, but this recipes cuts it down to just a few hours of active preparation time, thanks to an overnight soak.

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Katherine Sacks is a New York City-based writer, editor, and recipe developer (with a special interest in baking and vegetarian cuisine), focused on the connections between food culture, food pathways, sustainability, and the environment. Her previous roles include acting as the Digital Content Manager for FoodPrint.com, traveling the country as ... Read More
Associate Food Editor Emeritus
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