35 min
Chicken teriyaki
Pan-seared chicken thighs are glazed with a balanced soy, mirin, sake, and sugar sauce.
Open recipeCurated Japanese cooking
Japanese recipes for everyday kitchens
Craving Japanese food you can actually make at home? Browse comforting rice bowls, crisp fried favorites, noodles, soups, and small dishes. Each complete recipe gives exact quantities and timing, then explains heat, doneness, substitutions, common mistakes, and storage so the result is easier to repeat.
21 recipes published
30 min
Gyudon (beef rice bowl)
Paper-thin beef and tender onion simmer in a sweet-savory dashi sauce before covering hot rice.
Open recipe
35 min
Oyakodon (chicken and egg bowl)
Chicken and onion simmer in dashi, then soft-set egg is layered over hot rice for a comforting donburi.
Open recipe
55 min
Katsudon (pork cutlet rice bowl)
Crisp pork cutlets are sliced into a dashi-braised onion and softly set egg topping over hot rice.
Open recipe
1 hr
Japanese chicken curry rice
Ground chicken and vegetables simmer into a thick Japanese curry roux served beside fluffy white rice and red pickles.
Open recipe
40 min
Omurice (chicken ketchup rice omelette)
Chicken and onion are folded through ketchup-seasoned rice, enclosed in a thin fully set omelette, and finished with one broad ketchup stripe.
Open recipe
55 min
Pork nikujaga
Thin pork, chunky potatoes, onion, carrot, and shirataki simmer in a sweet soy broth until tender.
Open recipe
55 min
Chicken karaage
Juicy boneless chicken thighs are marinated with soy, sake, ginger, and garlic, then fried twice for a crisp potato-starch crust.
Open recipe
45 min
Tonkatsu
Thick pork loin is tenderized, breaded with airy panko, fried in batches, and served with crisp cabbage, mustard, and tangy tonkatsu sauce.
Open recipe
50 min
Shrimp and vegetable tempura
Two tail-on shrimp and a short list of vegetables are dipped in icy, lumpy batter and fried in small batches for a light crust.
Open recipe
50 min
Shio chicken yakitori
Boneless chicken thigh is packed onto soaked skewers, seasoned only with fine salt, and grilled until the centre reaches 74°C.
Open recipe
50 min
Osaka-style okonomiyaki
A thick cabbage-and-pork savory pancake is cooked gently on both sides, then finished with measured okonomiyaki sauce, mayonnaise, aonori, and bonito flakes.
Open recipe
45 min
Takoyaki
Tender octopus pieces sit inside crisp-edged batter balls, cooked in two pan batches and finished with measured sauce, mayonnaise, aonori, and bonito flakes.
Open recipe
1 hr
Japanese pork gyoza
Juicy pork, cabbage, scallion, garlic, and ginger are sealed in wrappers, pan-fried until the bottoms are crisp, steamed briefly, then dried and served with soy-vinegar dip.
Open recipe
50 min
Classic tofu and wakame miso soup
A clear kombu-and-katsuobushi dashi with large tofu cubes, tender wakame, and miso stirred in off the heat.
Open recipe
1 hr 5 min
Plain salted nori onigiri
Soft short-grain rice is lightly salted, shaped into six loose triangles, and wrapped in crisp nori with no visible filling.
Open recipe
20 min
Classic layered tamagoyaki
A softly sweet, dashi-enriched rolled omelette cooked in thin layers until tender and fully set, then sliced thickly.
Open recipe
35 min
Silky mushroom and mitsuba chawanmushi
A gently steamed savoury egg custard with shiitake, enoki and mitsuba, cooked slowly so the surface stays smooth and tender.
Open recipe
45 min
Cold zaru soba with mentsuyu
Chewy buckwheat noodles are cooked in plenty of water, rinsed and chilled, then served on a bamboo zaru with separate mentsuyu, shredded nori, scallion and wasabi.
Open recipe
35 min
Kitsune udon with seasoned tofu pouches
Chewy udon sits in a clear dashi broth with sweet-savoury tofu pouches, pink-white narutomaki, scallions and crisp tenkasu.
Open recipe
1 hr 45 min
Home-style shoyu ramen with chashu
Clear unsalted chicken stock is seasoned with a separate soy tare, then combined with springy ramen noodles, sliced chashu, menma, narutomaki and scallions.
Open recipe