Japanese Cooking Class: 33 Easy To Make Recipes from Japan

Make gobo tatsutaage by parboiling gobo (burdock), cutting into sticks, soaking in soy sauce, honey, and sake, then coating with cornstarch and deep frying until crispy.

Simmer clams, daikon, and spinach to form a light soup base, then season with salt, flour sauce, sugar, and saké and cook until clams open; serve immediately.

Stir-fry a quick japanese dish using soaked wood ears, bamboo shoots, carrots, and napa cabbage, finish with sesame oil and a cornstarch-thickened sauce.

Learn to simmer daikon with spicy ground meat by combining daikon, ground pork, garlic, scallions, and leaves in sake and soy sauce, thickened with cornstarch and sesame oil.

Simmer burdock root (gobo) and fried tofu with scallions in a light soy-sugar broth, then whisk in eggs and simmer until softly set for a simple, mild Japanese dish.

Bake tomato rounds topped with a tuna, onion, pepper, thyme, and mayo mixture, then cheese and parsley garnish for a quick lunch or appetizer. Preheat 180 C; bake 10 minutes.

Prepare a simple baked tomatoes and eggplants dish with minced garlic and ground pork, then bake with cheese at 200°C. Serve with toasted bread, salad, or rice.

Master Japanese chicken curry by browning chicken, sautéing onions, simmering with water and vegetables, adding Japanese curry roux, then finishing with soy sauce and serving with rice.

Learn how to prepare Japanese stuffed peppers using small pieman peppers, ground pork and beef, onion, mushrooms, and egg, fried and finished with a baroness sauce of sake and sugar.

Master Japanese gyoza, a thinner wrapper side dish to complement rice, with pork filling seasoned with sake, soy sauce, and sesame oil, then fry, steam, and serve with dipping sauces.

Prepare tiger prawns with salt and cornstarch, fry them, then simmer a ginger-garlic chili sauce with dobin jam, ketchup, stock, sake, sugar, and vinegar to coat.

Learn mabu nasu by deep-frying eggplant and peppers, then stir-frying pork with ginger, garlic, and green onion in a chicken stock with soy sauce, sugar, bean pastes, and cornstarch.

Learn to make daigaku imo, Japanese candied sweet potatoes or university potatoes, by soaking to remove starch, frying, and glazing with sugar, soy sauce, and vinegar; finish with black sesame.

Learn to cook clam miso soup by cleaning the clams and simmering them until they open. Dissolve miso paste into the soup, fold in chopped scallions, and serve hot.

Master creamy kabocha soup by peeling and chopping Japanese pumpkin, sautéing onion in butter, simmering with chicken stock, mashing, then stirring in milk and cream.

Learn to make wakame soup using seaweed, chicken stock, long green onions, tofu, and sesame oil; soak dried wakame before use and season with salt and sesame seeds.

discover how to make nikujaga, a Japanese meat and potatoes simmered dish with dashi, soy sauce, and sugar, including prep steps for beef, potatoes, carrots, and shirataki.

Discover how to cook imoni, an autumn potato and meat soup from the Tohoku region, using taro, burdock, pork, shiitake, ginger, green onion, and dashi, then simmer and serve hot.

Learn to make kani meshi, a Japanese crab and rice dish, by preparing crab meat and shells, soaking rice, and cooking with dashi, soy sauce, ginger, and kombu.

Explore how to prepare buri daikon, a traditional Japanese dish pairing yellowtail with daikon radish, featuring minatory-cut daikon, dashi-based broth, and simmered buri and daikon.

Learn to make Japanese curry with thinly sliced beef, carrots, potatoes, and onion; sauté onion, add beef and vegetables, simmer with water, then melt in curry roux and serve.

Learn to make niku udon, a hot beef noodle soup, by simmering a dashi soy sauce broth with sugar and salt, serving over udon and garnishing with scallions.

Learn to make korokke, a Japanese croquette, by mixing ground meat with mashed potatoes and frying the formed balls until golden.

Cook a dashi-based seafood hot pot by soaking kombu, preparing a hearty broth, then arranging and simmering mixed seafood with cabbage, and serve hot.

Master karaage by marinating bite-size chicken in ginger, soy sauce, and salt, coating with eggs and flour, then deep-frying in oil until crisp.

Learn to make yaki udon by stir-frying pork and onions with vegetables, then tossing in udon noodles and soy sauce, finishing with pepper, scallions, and bonito flakes.

Make kinpira gobo, a Japanese fried-and-simmered burdock root and carrot dish seasoned with sugar, soy sauce, and dashi and sake, finished with sesame.

discover ohitashi, a classic japanese spinach side dish; blanch the spinach, chill it, then toss with a sauce of dashi, mirin, and soy sauce, and soak for flavorful perfection.

Explore seafood yose nabe, a dish featuring many kinds of ingredients and plenty of examples. Discover how to grind an egg to make rice porridge and savor your seafood.

Learn pork shabu shabu nabe with sesame sauce, featuring pork, chinese cabbage, scallions, mushrooms, and tofu, plus a dressing of sesame paste, sugar, miso, soy sauce, vinegar, and sesame oil.

Learn to prepare oden miso dengaku nabe by dicing chicken thighs, seasoning with salt, sugar, and sake, binding with egg yolk, then simmering with a central sauce and serving.

Ishikari nabe is introduced as a dish from the Garden District that has been simmering with fish.