Japanese recipes

Most recipes use a short list of staples: soy sauce, mirin, rice vinegar, miso, dashi granules and short-grain rice. Once you have those, you can make many of these dishes from what is in the fridge. Recipe tips cover swaps such as tamari for gluten-free cooking and vegetarian stock in place of fish-based dashi.

Common questions

What are easy Japanese dishes to make at home?

Teriyaki chicken or salmon, oyakodon (chicken and egg rice bowl), miso soup, yaki udon, cold soba with dipping sauce and tamagoyaki-style omelettes are all approachable. They rely on a few core seasonings and simple techniques. Cooked rice and frozen udon make quick weeknight versions easy.

How do I make teriyaki sauce?

Combine equal parts soy sauce and mirin with a little sugar, and sake if you have it. Add it to the pan after browning chicken or fish, then simmer for a few minutes, spooning it over, until it reduces to a glossy glaze. No cornstarch is needed in the traditional version; reduction thickens it.

What is dashi and do I need it?

Dashi is a light Japanese stock, usually made from kombu seaweed and bonito flakes, and it gives miso soup and many sauces their savory depth. Instant dashi granules are a convenient shortcut. For a vegetarian version, steep kombu and dried shiitake mushrooms in water. Check granule labels, since some contain MSG or wheat.