92 Best Authentic Japanese Food Recipes Cooking Class

Learn to prepare tempura with shrimp, sweet potato, and shiza leaves; make a light cold-water batter, fry at specific temperatures, and whip up a dashi soy dipping sauce.

Prepare saba misoni by simmering miso, sugar, soy sauce, and vinegar with ginger, green onions, and mushrooms; cover with foil for even cooking and refrigerate overnight to intensify flavor.

Make spaghetti with meat sauce by browning pork with vegetables, adding flour and red wine, then tomato sauce with garlic, ginger, and soy sauce; simmer and finish with grated cheese.

Learn to make goya champuru with bitter gourd, pork, tomato, tofu, and eggs; fry with salt, pepper, and soy sauce, then finish until flavorful, with an Okinawa tip: substitute spam.

Microwave cook beef steak with honey and olive oil, salt and pepper, rest under foil, then serve with a soy sauce, sake, and black vinegar sauce.

Learn a 30-minute method to deep fry beef and eggplants with a flour coating, a grandi cutting technique to drain moisture, and a simmer for serving at 333 kilo calories.

Learn to quickly stir-fry curry beef with gobo and carrot in about 20 minutes, using curry powder, tomato ketchup, soy sauce, and a touch of sugar, finished with parsley.

Combine beef with bok choy and peanuts in about 10 minutes, delivering 212 kilo calories per serving, using sugar, fish sauce, garlic, chili, and lemon juice.

Prepare steamed chicken and peppers in about 30 minutes, with peppers, garlic, onion, and celery. Brown and simmer chicken with vegetables, white wine, and stock, then slice and serve.

Learn to prepare chicken mizoreni, a simmered chicken dish with grated daikon, using soy sauce, dashi stock, scallions, cornstarch, and a quick fry to finish.

Learn to make chicken in tomato sauce pasta by browning chicken in olive oil, sautéing onion and garlic, simmering tomatoes with stock, cooking pasta, and finishing with parsley.

Learn to make chicken and avocado nori rolls by searing chicken with salt, water, and sake, and rolling avocado and crabstick with mayo-soy-wasabi dressing in nori.

Learn to prepare jibuni, a 15-minute simmered chicken and spinach dish, with sliced chicken, onions, and a savory sauce, serving about 240 calories per portion.

steam chicken thighs and cabbage in the microwave, then finish with a sesame sauce using ginger, long onion, and stock for a quick 15-minute dish at about 364 calories.

Cook chicken in sesame oil, vinegar, and soy sauce, then combine with sliced tomato and cucumber for a quick 15-minute chicken tomato cucumber salad (168 kcal per serving).

learn to make sweet and sour pork in about 30 minutes, with a ginger-soy-sake-marinated pork and a ketchup-based sauce thickened with cornstarch.

Learn to make miso nikujaga by prepping pork, potatoes, onions, and carrot, simmering with dashi and miso, and finishing with a gentle simmer to preserve flavor.

Learn to make ume shiso cheese hasami katsu by stuffing pork with cheese and shiso, breading, deep-frying until golden, then slicing and serving with a green salad.

Learn to make pork and asparagus roll katsu by wrapping asparagus with pork, seasoning with salt and pepper, coating in flour, egg, and panko, then deep-frying at 170 degrees Celsius.

Learn to make Kushikatsu by skewering pork and onion, breading with egg, flour, and breadcrumbs, then deep-frying at 170 C for 3–4 minutes, served with tonkatsu sauce, cabbage, and lemon.

Master a 15-minute stir-fried pork and vegetables recipe with garlic, cabbage, carrot, and bean sprouts, finished with butter and ponzu sauce for authentic Japanese flavor.

Learn to make sweet pork with aburaage and piiman in 10 minutes. Slice pork thin, add soy sauce and sake, then stir-fry with sugar for 287 kcal per serving.