Japan: Recipes Only

 

Japan: Umami and Uprisings



Onigiri: Rice Balls and Rebellion



Onigiri (Canned Tuna Filled)

Serves: 4-6 (makes 4-6 onigiri)

Prep Time: 10 minutes

Cook Time: 15 minutes

Ingredients

  • 2 cups sushi rice (short-grain Japanese rice)

  • 2.5 cups water

  • 1 tsp salt

  • 1 can (5 oz) tuna in water, drained

  • 2 tbsp Japanese mayonnaise (e.g., Kewpie)

  • 1 tsp soy sauce (optional)

  • 2 nori sheets, cut into 1-inch strips

Instructions

  1. Rinse rice under cold water until water runs clear (2-3 minutes). Drain well.

  2. Cook rice with 2.5 cups water in a rice cooker or pot (bring to a boil, then simmer covered for 15 minutes). Let cool slightly.

  3. In a small bowl, mix drained tuna, mayonnaise, and soy sauce (if using).

  4. Wet hands with water, sprinkle with salt, and scoop 1/2 cup warm rice. Flatten in palm.

  5. Place 1 tsp tuna mixture in center, then mold rice into a ball or triangle, encasing filling.

  6. Wrap with a nori strip. Serve immediately or wrap in plastic for later.

Tips

  • Adjust mayonnaise for desired creaminess.

  • Keep hands wet to prevent rice from sticking.

  • Store wrapped onigiri in the fridge for up to 1 day.

Sushi: Rolled for the Revolution



Sushi (Smoked Salmon Roll)

Serves: 4 (makes 4 rolls, approximately 24 pieces)

Prep Time: 15 minutes

Cook Time: 15 minutes

Ingredients

  • 2 cups sushi rice

  • 2.5 cups water

  • 1/4 cup rice vinegar

  • 2 tbsp sugar

  • 1 tsp salt

  • 4 nori sheets

  • 6 oz smoked salmon, sliced into thin strips

  • 1 avocado, thinly sliced

  • 1 cucumber, julienned

  • Soy sauce, wasabi, and pickled ginger (for serving)

Instructions

  1. Rinse rice until water runs clear (2-3 minutes). Drain well.

  2. Cook rice with 2.5 cups water in a rice cooker or pot (bring to a boil, then simmer covered for 15 minutes).

  3. Mix rice vinegar, sugar, and salt. Fold into warm rice. Cool to room temperature.

  4. Place a nori sheet shiny-side down on a bamboo mat or parchment paper.

  5. Spread 1/2 cup rice evenly over nori, leaving a 1-inch border at the top.

  6. Lay salmon, avocado, and cucumber in a line across the center of rice.

  7. Roll tightly using the mat, dampening the nori border to seal. Slice into 6 pieces with a wet knife.

  8. Serve with soy sauce, wasabi, and pickled ginger.

Tips

  • Spread rice thinly and evenly for a tight roll.

  • Use a sharp, wet knife for clean cuts.

  • Serve immediately for best texture.

Tempura: Battered but Unbroken



Tempura

Serves: 2-3

Prep Time: 10 minutes

Cook Time: 15 minutes

Ingredients

  • 1/2 cup all-purpose flour

  • 1/4 cup cornstarch

  • 1 tsp baking powder

  • 1/2 cup ice-cold sparkling water (or cold water)

  • 1 egg yolk

  • 6 large shrimp, peeled and deveined

  • 1 sweet potato, sliced into 1/4-inch rounds

  • 1 zucchini, sliced into 1/4-inch rounds

  • Vegetable oil (for deep frying)

  • Soy sauce or tonkatsu sauce (see below) for dipping

Instructions

  1. Heat 2 inches of oil in a deep pot to 350°F (175°C).

  2. In a bowl, mix flour, cornstarch, and baking powder.

  3. In another bowl, whisk egg yolk and sparkling water.

  4. Combine wet and dry ingredients, stirring lightly (lumps are okay). Keep batter cold.

  5. Pat shrimp and vegetables dry. Dip each piece in batter, letting excess drip off.

  6. Fry in batches, 2-3 minutes per side, until golden and crispy. Avoid overcrowding.

  7. Drain on paper towels. Serve hot with soy sauce or tonkatsu sauce.

Tips

  • Keep batter cold (place bowl over ice) for crispier results.

  • Fry in small batches to maintain oil temperature.

  • Serve immediately for maximum crunch.

Katsu Sando: Biting Back



Katsu Sando (Pork Katsu Sandwich)

Serves: 2 (makes 2 sandwiches)

Prep Time: 15 minutes

Cook Time: 10 minutes

Ingredients

  • 2 pork cutlets (loin or tenderloin, approximately 1/2 inch thick)

  • 1/2 tsp salt

  • 1/4 tsp black pepper

  • 1/2 cup all-purpose flour

  • 1 egg, beaten

  • 1 cup panko breadcrumbs

  • Vegetable oil (for frying)

  • 4 slices white bread (shokupan or milk bread), crusts removed

  • 1/4 cup tonkatsu sauce (see below)

  • 1 cup shredded cabbage

  • 2 tbsp butter or mayonnaise (optional)

Instructions

  1. Pound pork cutlets to 1/4-inch thickness. Season with salt and pepper.

  2. Dredge pork in flour, dip in egg, then coat with panko.

  3. Heat 1/2 inch oil in a skillet over medium heat to 350°F (175°C).

  4. Fry pork 2-3 minutes per side until golden and cooked through. Drain on paper towels.

  5. Spread tonkatsu sauce on one side of each bread slice. Optionally spread butter or mayonnaise.

  6. Assemble: bread, cabbage, pork katsu, more sauce, bread. Press gently and slice in half.

  7. Serve immediately or wrap tightly for later.

Tips

  • Use thin cutlets for faster cooking.

  • Soft, fluffy bread enhances texture.

  • Store wrapped sandwiches in the fridge for up to 1 day.

Tonkatsu Sauce (for Katsu Sando and Takoyaki)

Serves: 4-6 (makes approximately 1/2 cup)

Prep Time: 5 minutes

Cook Time: 0 minutes

Ingredients

  • 1/4 cup ketchup

  • 2 tbsp Worcestershire sauce

  • 1 tbsp soy sauce

  • 1 tbsp mirin (or 1 tsp sugar dissolved in 1 tbsp water)

  • 1 tsp Dijon mustard (optional)

Instructions

  1. In a small bowl, mix ketchup, Worcestershire sauce, soy sauce, mirin, and mustard (if using) until smooth.

  2. Taste and adjust with more soy or mirin if desired.

  3. Serve immediately or store in an airtight container in the fridge.

Tips

  • Let sauce sit for a few hours for flavors to meld.

  • Store in the fridge for up to 1 month.

  • Double recipe for larger batches.

Miso Soup: Steam and Survival



Miso Soup

Serves: 4

Prep Time: 10 minutes

Cook Time: 10 minutes

Ingredients

  • 4 cups water

  • 1 tbsp dashi granules (or 4 cups homemade dashi stock)

  • 3 tbsp white miso paste

  • 1/2 cup soft tofu, cut into 1/2-inch cubes

  • 1/4 cup dried wakame seaweed, rehydrated in water for 5 minutes

  • 2 green onions, thinly sliced

Instructions

  1. In a medium pot, bring 4 cups water to a simmer over medium heat. Add dashi granules and stir until dissolved (about 1 minute).

  2. Reduce heat to low. In a small bowl, whisk miso paste with a ladleful of hot broth until smooth, then stir back into the pot.

  3. Add tofu and rehydrated wakame. Simmer gently for 2-3 minutes until heated through.

  4. Remove from heat, add green onions, and serve immediately.

Tips

  • Use white miso for a mild flavor; red miso for a stronger taste. Adjust quantity based on saltiness.

  • If dashi granules are unavailable, substitute with chicken or vegetable broth.

  • Best served fresh; reheat gently without boiling if storing leftovers.

Takoyaki: Cast Iron and Concrete



Takoyaki (Octopus Balls)

Serves: 4 (makes approximately 20 balls)

Prep Time: 10 minutes

Cook Time: 15 minutes

Equipment

  • Takoyaki pan (or muffin tin for oven, less traditional)

Ingredients

  • 1 cup all-purpose flour

  • 1 tsp baking powder

  • 1 egg

  • 1.5 cups dashi stock

  • 1/2 cup cooked octopus, diced into 1/4-inch pieces

  • 1/4 cup green onions, chopped

  • 1/4 cup tempura scraps (tenkasu, optional)

  • 1/4 cup takoyaki sauce (see below)

  • 2 tbsp Japanese mayonnaise

  • 2 tbsp bonito flakes (katsuobushi)

  • Vegetable oil (for cooking)

Instructions

  1. In a bowl, whisk flour, baking powder, egg, and dashi to make a thin batter.

  2. Heat takoyaki pan over medium heat and brush wells with oil.

  3. Pour batter into wells, filling halfway. Add octopus, green onions, and tempura scraps. Top with more batter.

  4. Cook 3-4 minutes until edges set. Use a skewer to flip balls 90 degrees, adding more batter if needed.

  5. Cook 3-4 minutes, rotating for even browning.

  6. Drizzle with takoyaki sauce and mayonnaise, then sprinkle with bonito flakes. Serve hot.

Tips

  • Practice flipping to achieve round shapes.

  • If no takoyaki pan, bake in a muffin tin at 400°F (200°C) for 15-20 minutes, though texture will differ.

  • Serve immediately for best flavor.

Takoyaki Sauce

Serves: 4-6 (makes approximately 1/2 cup)

Prep Time: 5 minutes

Cook Time: 3 minutes

Ingredients

  • 3 tbsp tonkatsu sauce (see above)

  • 1 tbsp ketchup

  • 1 tbsp mirin

  • 1 tsp soy sauce

  • 1 tsp sugar

Instructions

  1. In a small saucepan over low heat, combine tonkatsu sauce, ketchup, mirin, soy sauce, and sugar.

  2. Stir until sugar dissolves and sauce is smooth (2-3 minutes).

  3. Cool slightly before using. Store in an airtight container in the fridge.

Tips

  • Adjust sugar for desired sweetness.

  • Store in the fridge for up to 1 month.

  • Use as a drizzle for takoyaki or other dishes.

Shoyu Ramen: Slurping Through Stagnation



Shoyu Ramen

Serves: 2

Prep Time: 15 minutes

Cook Time: 20 minutes

Ingredients

  • 4 cups chicken broth (or dashi stock)

  • 2 tbsp Japanese soy sauce (shoyu)

  • 1 tbsp mirin

  • 1 tsp sesame oil

  • 1 tsp grated fresh ginger

  • 2 servings fresh or dried ramen noodles

  • 1/2 lb pork belly or shoulder, thinly sliced

  • 2 soft-boiled eggs (boil for 6 minutes, peel, and halve)

  • 1/4 cup sliced bamboo shoots

  • 2 nori sheets, cut into strips

  • 2 green onions, thinly sliced

  • 1/2 cup enoki or shiitake mushrooms, sliced

  • Chili oil (optional)

Instructions

  1. In a pot, combine chicken broth, soy sauce, mirin, sesame oil, and ginger. Simmer over medium heat for 10 minutes.

  2. In a separate pot, cook ramen noodles per package instructions (2-4 minutes). Drain and divide into two bowls.

  3. In a skillet, sear pork slices over medium-high heat until browned and cooked through (2-3 minutes per side).

  4. Pour hot broth over noodles. Top with pork, egg halves, bamboo shoots, nori, green onions, and mushrooms.

  5. Drizzle with chili oil if desired. Serve immediately.

Tips

  • Enhance store-bought broth with extra soy or miso for depth.

  • Fresh ramen noodles are preferred, but dried work well.

  • Assemble just before serving; store broth separately in the fridge for up to 2-3 days.

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