JP Top 10 traditional Japanese recipes.

Ingredients

• 1½–2 cups sushi rice
• enough nori for serving or wrapping
• 1 lb / 450 g fish
• 1–2 cups prepared vegetables
• 1½–2 cups rice vinegar
• 1 tsp–2 tbsp soy sauce, to taste
• salt, to taste
• 1–2 tbsp neutral oil or olive oil

Method

1. Cook the rice, season it if needed, and let it cool until just warm.
2. Lay nori on a mat and spread a thin, even layer of rice over it.
3. Add the fillings in a line near one edge.
4. Roll firmly, seal the edge, then slice with a sharp damp knife.
5. Serve with dipping sauce, pickles or wasabi as appropriate.

Ingredients

• 10–12 oz / 280–340 g ramen noodles
• 1–3 cups broth
• 1 tsp–2 tbsp soy, to taste
• 1 tsp–2 tbsp miso tare, to taste
• 2–4 eggs
• 1–2 cups prepared scallions
• salt, to taste
• 1–2 tbsp neutral oil or olive oil

Method

1. Warm oil or fat in a heavy pot and cook the onion, garlic or aromatics until soft.
2. Add the spices, paste or seasoning and stir until fragrant.
3. Add the ramen noodles and other main ingredients, then coat them in the seasoning.
4. Pour in stock, water, tomatoes, coconut milk or sauce as needed.
5. Simmer gently until everything is tender and the sauce or broth tastes rounded.
6. Adjust salt, heat and acidity before serving with rice, bread, noodles or salad.

Ingredients

• 1 lb / 450 g shrimp
• 1–2 cups prepared vegetables
• 2 cups flour
• 2–4 egg
• cold water, as needed
• 1 tsp–2 tbsp dipping sauce, to taste
• salt, to taste
• 1–2 tbsp neutral oil or olive oil

Method

1. Prepare and measure the ingredients before you start cooking.
2. Cook the aromatics or base ingredients first to build flavor.
3. Add the main ingredients for Tempura and cook until the texture is right.
4. Season gradually, tasting as you go.
5. Finish with herbs, sauce, citrus, butter, oil or garnish as appropriate.
6. Serve the Tempura warm, fresh or chilled depending on the traditional style.

Ingredients

• 1–2 cups prepared cabbage
• 2 cups flour
• 2–4 egg
• 1 lb / 450 g pork
• 1 lb / 450 g seafood
• 1 tsp–2 tbsp okonomiyaki sauce, to taste
• salt, to taste
• 1–2 tbsp neutral oil or olive oil

Method

1. Prepare and measure the ingredients before you start cooking.
2. Cook the aromatics or base ingredients first to build flavor.
3. Add the main ingredients for Okonomiyaki and cook until the texture is right.
4. Season gradually, tasting as you go.
5. Finish with herbs, sauce, citrus, butter, oil or garnish as appropriate.
6. Serve the Okonomiyaki warm, fresh or chilled depending on the traditional style.

Ingredients

• 1 lb / 450 g chicken
• 1–2 cups prepared scallions
• 1 tsp–2 tbsp soy sauce, to taste
• mirin, as needed
• 1 tsp–2 tbsp sugar, to taste
• salt, to taste
• 1–2 tbsp neutral oil or olive oil

Method

1. Season or marinate the chicken with the listed aromatics and spices.
2. Heat the grill, barbecue, skillet or oven until hot.
3. Cook the Yakitori until browned outside and cooked through inside.
4. Rest the meat or vegetables briefly so the juices settle.
5. Slice or serve with bread, rice, salad, sauces or pickles.
6. Taste the final dish and add salt, herbs, lemon or chile if needed.

Ingredients

• dashi, as needed
• 1 tsp–2 tbsp miso paste, to taste
• 6–8 oz / 170–225 g tofu
• wakame, as needed
• 1–2 cups prepared scallions
• salt, to taste
• 1–2 tbsp neutral oil or olive oil

Method

1. Warm oil or fat in a heavy pot and cook the onion, garlic or aromatics until soft.
2. Add the spices, paste or seasoning and stir until fragrant.
3. Add the dashi and other main ingredients, then coat them in the seasoning.
4. Pour in stock, water, tomatoes, coconut milk or sauce as needed.
5. Simmer gently until everything is tender and the sauce or broth tastes rounded.
6. Adjust salt, heat and acidity before serving with rice, bread, noodles or salad.

Ingredients

• 1 lb / 450 g pork cutlet
• 2 cups flour
• 2–4 egg
• panko, as needed
• 1 tsp–2 tbsp tonkatsu sauce, to taste
• salt, to taste
• 1–2 tbsp neutral oil or olive oil

Method

1. Prepare the filling, batter or coating before heating the oil.
2. Shape, fill or coat the pork cutlet for Tonkatsu.
3. Heat oil over medium-high heat until a small test piece sizzles steadily.
4. Fry in batches until crisp and golden, turning as needed.
5. Drain on a rack or paper towel and season while hot.
6. Serve with a sauce, salad, pickles or fresh herbs.

Ingredients

• 1 tsp–2 tbsp curry roux, to taste
• 1½–2 cups potatoes
• 1–2 cups prepared carrots
• 1–2 cups prepared onions
• 1 lb / 450 g chicken
• 1 lb / 450 g beef
• 1½–2 cups rice
• salt, to taste
• 1–2 tbsp neutral oil or olive oil

Method

1. Rinse the rice, grains, beans or lentils if needed, then drain well.
2. Cook aromatics in oil or butter until fragrant.
3. Add the main ingredients for Japanese Curry and stir to coat.
4. Add liquid, cover and cook gently until tender.
5. Rest off the heat for a few minutes, then fluff or stir carefully.
6. Serve with herbs, sauce, pickles, salad or the traditional side dish.

Ingredients

• 1½–2 cups rice
• enough nori for serving or wrapping
• 1 tsp–2 tbsp salt, to taste
• fillings, as needed
• 1–2 tbsp neutral oil or olive oil

Method

1. Rinse the rice, grains, beans or lentils if needed, then drain well.
2. Cook aromatics in oil or butter until fragrant.
3. Add the main ingredients for Onigiri and stir to coat.
4. Add liquid, cover and cook gently until tender.
5. Rest off the heat for a few minutes, then fluff or stir carefully.
6. Serve with herbs, sauce, pickles, salad or the traditional side dish.

Ingredients

• 10–12 oz / 280–340 g udon noodles
• dashi, as needed
• 1 tsp–2 tbsp soy sauce, to taste
• mirin, as needed
• 1–2 cups prepared scallions
• salt, to taste
• 1–2 tbsp neutral oil or olive oil

Method

1. Warm oil or fat in a heavy pot and cook the onion, garlic or aromatics until soft.
2. Add the spices, paste or seasoning and stir until fragrant.
3. Add the udon noodles and other main ingredients, then coat them in the seasoning.
4. Pour in stock, water, tomatoes, coconut milk or sauce as needed.
5. Simmer gently until everything is tender and the sauce or broth tastes rounded.
6. Adjust salt, heat and acidity before serving with rice, bread, noodles or salad.