Japanese recipes
29 free Japanese recipes you can cook, share and keep, including Chawanmushi, Chicken Teriyaki and Cucumber Sunomono. Every recipe shows where it came from and its license. Save one to Yoribang to get your own copy: change the servings and the amounts follow, add your own notes, and build a shopping list.
Chawanmushi
A silky savory steamed egg custard with chicken, shiitake, and shrimp.
Appetizer35 min
Chicken Teriyaki
Pan-seared chicken thighs glazed in a glossy sweet soy sauce. Ready in 20 minutes.
Dinner25 min
Cucumber Sunomono
A light, tangy cucumber salad with rice vinegar and sesame.
Salad15 min
Dashi Stock
The foundation of Japanese cooking: a clean, savory stock from kombu and bonito flakes.
Soup20 min
Gyoza
Pan-fried pork and cabbage dumplings with a crisp bottom and a soy-vinegar dipping sauce.
Appetizer1 hr 5 min
Gyudon
A rice bowl topped with thin beef and onions simmered in a sweet soy broth.
Dinner30 min
Hiyayakko
Chilled silken tofu topped with scallions, ginger, and soy sauce. A no-cook summer dish.
Appetizer5 min
Homemade Teriyaki Sauce
A glossy sweet-salty sauce from four pantry ingredients for chicken, salmon, or vegetables.
Sauce15 min
Karaage
Japanese fried chicken: bite-size pieces marinated in soy, ginger, and garlic, then fried until crunchy.
Appetizer40 min
Katsu Curry
Crispy chicken cutlet over rice with a thick, mild, sweet Japanese curry sauce.
Dinner1 hr 10 min
Miso Soup
The everyday Japanese soup: dashi broth, miso, tofu, and wakame, ready in 10 minutes.
Soup15 min
Miso-Glazed Salmon
Salmon fillets coated in a sweet miso glaze and broiled until caramelized.
Dinner22 min
Nikujaga
A homey simmered dish of beef, potatoes, and onions in sweet soy broth.
Dinner45 min
Okonomiyaki
A savory cabbage pancake topped with sauce, mayonnaise, bonito flakes, and seaweed.
Dinner30 min
Onigiri
Rice balls with a savory filling, wrapped in nori. A perfect portable lunch.
Lunch20 min
Oyakodon
A rice bowl of chicken and softly set egg simmered in sweet dashi. The name means parent and child.
Dinner25 min
Saba Shioyaki
Salt-grilled mackerel with crisp skin and rich flesh, served with grated daikon.
Dinner22 min
Salted Edamame
Steamed young soybeans in the pod, tossed with sea salt.
Appetizer10 min
Shiratama Dango
Soft, chewy rice flour dumplings in a sweet syrup, topped with red bean paste or kinako.
Dessert30 min
Shoyu Ramen
Ramen noodles in a soy-seasoned chicken broth with soft eggs, scallions, and chashu-style pork.
Soup1 hr 30 min
Shrimp and Vegetable Tempura
Shrimp and vegetables in an ice-cold, light batter, fried until crisp, with a dipping sauce.
Dinner40 min
Spinach Ohitashi
Blanched spinach chilled in a light dashi and soy sauce and topped with bonito flakes.
Side dish15 min
Sukiyaki
A hot pot of thin beef, tofu, and vegetables simmered in a sweet soy broth at the table.
Dinner45 min
Tamagoyaki
A rolled, slightly sweet Japanese omelet cooked in layers.
Breakfast15 min
Tonjiru
A hearty miso soup packed with pork, root vegetables, and tofu.
Soup40 min
Tonkatsu
Crispy panko-breaded pork cutlet, sliced and served with shredded cabbage and tangy tonkatsu sauce.
Dinner35 min
Yaki Udon
Thick chewy udon noodles stir-fried with pork and vegetables in a savory-sweet sauce.
Dinner27 min
Yakisoba
Stir-fried wheat noodles with pork, cabbage, and a tangy savory sauce.
Dinner27 min
Yakitori
Skewered grilled chicken basted in a sweet soy glaze, with charred scallion pieces.
Appetizer35 min
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