Japanese Recipes Recipes
Japanese recipes—donburi, tempura, curry, noodles & izakaya favourites—with make-ahead tips, dashi basics, and simple weeknight techniques.
Irresistible Matcha White Chocolate Cookies (Catherine Zhang Inspired)
Catherine Zhang adapted by JojoM
Ultimate Beef Gyudon with Onsen Egg (Chef RV Style)
Chef RV Manabat adapted by JojoM
Crispy Prawn Tempura with Dipping Sauce
Chef RV Manabat adapted by JojoM
Crispy Chicken Nanban with Tangy Tartar Sauce
Chef RV Manabat adapted by JojoM
High-Protein Miso Chicken & Spinach Rice (30-Minute Meal)
Finntonry (adapted by JojoM)
Japanese Beef Curry Rice — Rich, Savoury & Comforting
Derek Chen adapted by JojoM
Japanese Chestnut Kugelhof—Silky Ganache Glaze
Shigeru (Japanese Pâtisserie), adapted by JojoM
Matcha Mousse Domes — Castella & Glossy Glaze
Sunday Baking adapted by JojoM
Matcha Uji Macaron with Seasoned Azuki Filling
Inspired by Pierre Hermé
Intro
From comforting donburi (rice bowls) and slurpable noodles to crisp tempura and homely curry rice, this collection brings together approachable Japanese and washoku-inspired recipes. You’ll find weeknight staples, lunchbox-friendly bites, and crowd-pleasing classics with clear timings, pantry swaps, and storage tips. Use Quick Picks to jump straight to favourites, check Make-Ahead & Storage for planning, and scan Compare Popular Options to choose by time, skill, and how well a dish holds. Expect practical guidance on dashi, rice cookery, tare glazes, and tempura technique—so your plates land bright, balanced, and deeply savoury.
Quick Picks
- Bowl classic: Ultimate Beef Gyudon with Onsen Egg (Chef RV Style)
- Golden & crisp: Crispy Prawn Tempura with Dipping Sauce
- Sweet–savory staple: Irresistible Sticky Teriyaki Chicken in 25 Mins
- 15-minute pantry pasta: 15-Minute Butter Miso Tuna Pasta with Cabbage
- Light starter: 15-Minute Miso Soup with Tofu & Greens 🥢 Comfort in a Bowl
Make-Ahead & Storage
| Item | Fridge | Freezer | Reheat/Serve Tips |
|---|---|---|---|
| Ultimate Beef Gyudon | 3 days (beef & onions) | 2 months | Reheat gently; add fresh egg/onsen egg to serve. |
| Crispy Chicken Nanban with Tangy Tartar | 2–3 days | Not ideal | Re-crisp chicken in a hot oven/air fryer; spoon tartar at serving. |
| Japanese Beef Curry Rice | 4 days | 3 months | Thaw overnight; loosen with water/dashi as it thickens. |
| Chicken Yakitori | 2 days (cooked) | 2 months (raw, skewered) | Grill/broil to glaze; warm tare and brush to finish. |
| Miso Soup with Tofu & Greens | Dashi 4 days | Dashi 3 months | Keep miso/greens separate; whisk miso off-heat to serve. |
| Butter Miso Tuna Pasta | 2 days | Not ideal | Reheat gently; splash pasta water and add fresh cabbage. |
Compare Popular Options
| Dish/Item | Time | Skill | Make-ahead | Best with / Notes |
|---|---|---|---|---|
| Beef Gyudon | 30–40 min | Easy | ★★★★☆ | Quick simmer; great meal-prep with fresh egg on top. |
| Chicken Nanban | 45–55 min | Intermediate | ★★★☆☆ | Double-fry for crunch; tartar added at the end. |
| Teriyaki Chicken | 25–30 min | Easy | ★★★☆☆ | Reduce tare to a glossy coat; serve with rice + greens. |
| Prawn Tempura | 25–30 min | Intermediate | ★★☆☆☆ | Fry to order; keep batter icy-cold for lacy crunch. |
| Japanese Beef Curry | 2–2.5 h | Easy | ★★★★★ | Improves next day; freezer-friendly. |
| Butter Miso Tuna Pasta | 15–20 min | Easy | ★★☆☆☆ | Best fresh; miso off-heat for aroma. |
Techniques That Matter
- Rice mastery: Rinse until water runs mostly clear; soak 20–30 min and rest after cooking for fluff.
- Tempura crunch: Keep batter ice-cold, work in small batches, and fry at 175–180 °C without crowding.
- Dashi, the base note: Use kombu + katsuobushi; keep below a boil for clarity and clean umami.
- Shine without burn: Reduce tare (soy–mirin–sugar) to a syrupy glaze; brush at the end to avoid scorching.
- Slice for tenderness: For gyudon and stir-fries, slice beef across the grain, partially frozen for thin, even cuts.
- Miso handling: Whisk miso off-heat to preserve aroma and avoid splitting.
Common Mistakes & Fixes
- Soggy tempura → Batter too warm or pan crowded; chill batter and fry in batches.
- Bland rice → Under-salted/under-soaked; season on the plate and follow soak/rest times.
- Tough beef in gyudon → Slices too thick/high heat; slice thinner and simmer gently.
- Flat teriyaki → Glaze not reduced; simmer to coat the back of a spoon, then finish with sesame.
- Gritty miso soup → Miso boiled; dissolve off-heat and serve immediately.
Serving Ideas / Planner’s Notes
- Portions: plan 1 main + rice per person (180–200 g cooked rice) with 1 small side (pickles/salad).
- Balance hot/cold: pair warm donburi with a chilled cucumber salad or simple greens.
- Add texture: top bowls with spring onion, toasted sesame, nori, or crispy shallots.
- Condiments bar: soy, ponzu, shichimi togarashi, and furikake for custom heat and umami.
- Include a vegetarian option (veg curry or miso tofu) in mixed groups.
Featured Links
Round out your menu with bakery treats like Soft & Fluffy Japanese Milk Bread Rolls (Shokupan Style) or a weekend bake Fluffy Japanese Cotton Cheesecake Ever (No Crack Tips!). For noodle night, try Savory Miso Pork & Aubergine Stir Fry in 30 Minutes alongside a simple bowl of Sweet & Savory Honey Miso Broccoli Stir Fry.