92 Best Authentic Japanese Food Recipes Cooking Class

Rehydrate fu sheets and simmer with carrots, onion, and eggs in a dashi-based stock flavored with sugar, soy sauce, sake, and salt.

Cook nikujaga by prepping potatoes, carrots, and onions, precooking vegetables, then simmering beef with Shirataki in a dashi stock and soy sauce broth, finishing with a mentary slicing tip.

Learn to make omurice by sautéing sausage, mushrooms, onions, and corn with ketchup, mixing in rice, dividing into four portions, then enveloping each in a soft omelet.

Marinate beef with grated garlic, pepper, soy sauce, and oil, then stir-fry with bell peppers and oyster sauce, finishing with a brief sear for a classic chinjao rosu.

Learn to make korokke by cooking and mashing potatoes, sautéing onion, mixing with pork, forming balls, coating with flour, egg, and panko, and deep-frying to golden brown.

Learn to make Japanese style sweet and sour meatballs from ground beef and pork with scallions, ginger, egg, and sesame oil; fry, then simmer in a tangy sauce.

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.

Learn to simmer pork and eggs in a soy sauce, ginger, onion, pepper sauce with sugar and water, then serve with bok choy.

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.

Prepare simmered squid with satoimo by cleaning and cutting the squid, simmering in a stock of sake, sugar, and soy sauce, thickening with cornstarch, and finishing with scallions.

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.

Learn to cook simple beef steak in about 15 minutes, season with salt and pepper, sear with garlic in olive oil, then finish with soy sauce, vinegar, and brandy.

Stir-fried beef with red bell pepper and bok choy comes together in 10 minutes, finished with soy sauce, sake, oyster sauce, and sugar for 400 calories per serving.

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.

Prepare a creamy beef stew with Napa cabbage in about 20 minutes by browning beef, sautéing onion, adding cabbage, simmering with milk until thick, and seasoning with salt and pepper.

Learn to cook sukiyaki with burdock root in about 20 minutes, using beef, sugar, sake, dashi, and soy sauce, simmer until the gobo is soft, about 375 kcal per serving.

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.

Stir-fry sesame beef with lotus root and carrots in about ten minutes after marinating with saké and preparing a sesame-seasoning; finish by mixing with julienned vegetables.

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.

Season chicken with salt and pepper, sauté onions and garlic, then simmer with curry powder, stock, beans, and tomato sauce for 20 minutes, taste, and serve chicken tomato curry stew.

Learn to make cheese and parsley chicken nuggets by coating chicken in flour, egg, and panko with garlic, parsley, and cheese, then fry until golden and serve with shredded cabbage.

Marinate the wings in soy sauce, salt, and cornstarch, soak, coat for a crisp crust, then fry at 160°C and 180°C for about 30 minutes, yielding 284 kcal per serving.

Stir-fry garlic mustard chicken with cabbage in about 15 minutes, delivering 300 kilocalories per serving. Slice the chicken, prep cabbage, brown chicken, then add garlic, wine, mustard, salt, and pepper.

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 braise spare ribs with onion, garlic, white wine, tomato ketchup, soy sauce, salt, pepper, and nutmeg, marinated, then pan-fry and simmer for tender, crispy results.

Cook braised pork bellies (buta no kakuni) by simmering with garlic, ginger, kombu, sake, soy sauce, and sugar, then finish with boiled eggs after about 60 minutes.

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.

Stir fry pork with garlic, soy sauce, and sugar to create a glossy sauce, brown the meat, then serve over cabbage in about 10 minutes, 255 kcal per serving.

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.

Learn to make pork and spinach cream sauce: boil spinach, cool in cold water, squeeze dry, then fry pork with onions, stir in stock and milk, and simmer.

Toss pork, mushrooms, white and green Napa cabbage, and tofu in a 20-minute stir fry, then simmer with a soy sauce and sugar mixture until tender.

Stir-fried pork with cheese, ginger, soy, and sesame oil, then add sliced shiso leaves and mashed umeboshi for a quick, 10-minute, 235 kcal dish.