Latest Recipes
Freshly added to our collection
Oden (Japanese Dashi Hot Pot with Daikon, Eggs, and Fish Cakes)
Chicken Nanban (Fried Chicken in Sweet Vinegar with Tartar Sauce)
Vegetable Tempura (Light Batter and a Thickness-Time Chart)
Katsudon (Pork Cutlet Rice Bowl with Egg Poured Twice)
Tonkatsu Sauce (Ketchup and Worcestershire, or Bottled with Fresh Sesame)
🧪 Umami & Dashi
Recipes built on kombu, bonito, and the science of layered umami.
View Entire Collection →
Authentic Miso Soup (with Proper Dashi)
This is the base of Japanese cooking. Instant dashi tastes flat. Real dashi i...
Tuna Mayo Soy Pasta
Compare cheap and premium items in one pasta. Find out where to spend and whe...
Classic Shrimp Tempura Soba
Crispy shrimp tempura sits on hot soba. The broth is savory dashi. Fast or full.
Fluffy Kakitama Jiru (Japanese Egg Drop Soup)
Learn how to make soft egg ribbons. This soup takes ten minutes. The broth st...
Homemade Shoyu Ramen
Chicken broth meets kombu and katsuobushi. The umami doubles. This is a weeke...
Motsuni (Japanese Miso Tripe Stew)
Slow simmering makes tripe soft. Miso broth turns deep and savory. Izakaya fo...
Authentic Nikujaga (Japanese Meat and Potato Stew)
This is the king of Japanese comfort food. The magic happens after you stop t...
Okonomiyaki (Japanese Savory Pancake)
A savory Japanese pancake bursting with umami. Double katsuobushi creates a r...
Arabushi Tomato Pasta: The Sea's Bacon
Thick shaved arabushi transforms simple tomato pasta. It brings deep smoked f...
Honkarebushi Clear Egg Soup
Make a crystal clear golden egg soup. It uses four ingredients. Feel the pure...
Gyudon (Japanese Beef Rice Bowl)
Thin beef and soft onions simmer in a sweet soy broth. Spoon it over hot rice...
Awase Dashi (Kombu & Bonito Stock)
Kombu and bonito flakes make a clear, golden stock. It is the base of miso so...
Kombu Dashi (Vegan Dashi)
A clear, gently sweet stock from kelp and water only. Steep it cold overnight...
Agedashi Tofu (Crispy Tofu in Warm Dashi)
Tofu fried in a thin starch shell, then bathed in warm dashi. Crisp edges, si...
Homemade Mentsuyu (Japanese Noodle Soup Base)
One bottle of soy, mirin, and dashi. Dilute it for soba, tempura, rice bowls,...
Kake Udon (Hot Udon Noodle Soup)
Thick, springy udon in a hot dashi broth. Frozen noodles make it a 10 minute ...
Shiitake Dashi (Dried Mushroom Stock, Soaked Cold Overnight)
A deep, earthy stock from dried shiitake and cold water. Add kombu for a full...
Chirashi Sushi (Scattered Sushi Bowl with Silky Egg Threads)
Sushi rice in a wide dish, covered in golden egg threads. No rolling skills n...
Chikuzenni (Simmered Chicken and Root Vegetables)
Chicken and chunky root vegetables are fried, then simmered and glazed. It ta...
Oden (Japanese Dashi Hot Pot with Daikon, Eggs, and Fish Cakes)
Daikon, eggs, and fish cakes simmer slowly in light dashi. Each one goes in a...
Chawanmushi (Silky Steamed Egg Custard, No Holes)
One egg to three parts dashi, strained and steamed gently. The spoon slides t...
Homemade Ponzu (With a Lemon and Orange Swap for Yuzu)
Soy sauce and citrus in equal parts. A strip of peel brings the yuzu-like smell.
Tonkatsu Sauce (Ketchup and Worcestershire, or Bottled with Fresh Sesame)
Mix ketchup and Worcestershire for a quick copy. Or grind warm sesame into th...
Katsudon (Pork Cutlet Rice Bowl with Egg Poured Twice)
Simmer a crisp cutlet with onion. Bind it with egg in two pours. The top stay...
Ultimate Teriyaki Chicken
Make teriyaki two ways. The quick way uses pantry items. The real way uses ho...
Perfect Karaage (Japanese Fried Chicken)
Crispy outside and juicy inside. Learn the double fry. We show why the second...
Ultimate Oyakodon: Japanese Chicken & Egg Rice Bowl
Oyakodon means parent and child bowl. Soft eggs meet tender chicken over hot ...
Fluffy Kakitama Jiru (Japanese Egg Drop Soup)
Learn how to make soft egg ribbons. This soup takes ten minutes. The broth st...
Homemade Shoyu Ramen
Chicken broth meets kombu and katsuobushi. The umami doubles. This is a weeke...
Japanese Omurice
A soft omelet covers ketchup rice. This is classic Japanese comfort food. The...
Authentic Nikujaga (Japanese Meat and Potato Stew)
This is the king of Japanese comfort food. The magic happens after you stop t...
Summer Vegetable Tomato and Eggplant Gratin
Bake summer vegetables with tomato and cheese. Control moisture to create a d...
Squid and Eggplant Ginger Soy Stir-fry
Tender squid and deeply savory eggplant tossed in a fragrant sauce. A rapid s...
Ajitama (Ramen Egg with a Jammy Yolk)
Soft-boiled eggs sit overnight in a sweet soy marinade. The yolk turns thick ...
Agedashi Tofu (Crispy Tofu in Warm Dashi)
Tofu fried in a thin starch shell, then bathed in warm dashi. Crisp edges, si...
Chicken Katsu (Crispy Panko Chicken Cutlet)
A thin chicken cutlet in a loud panko crust. Fry it at 170C and rest it stand...
Sushi Rice (Sumeshi with Homemade Sushi Vinegar)
Hot rice meets a warm mix of vinegar, sugar, and salt. Each grain turns gloss...
Miso Ramen (Sapporo Style with Wok-Fried Pork and Sprouts)
Pork and sprouts sizzle in a hot wok. Broth pours in. A rich miso tare waits ...
Japanese Curry Rice (Kare Raisu with Boxed or Homemade Roux)
A thick, mild curry over rice. Use boxed roux, or toast your own from butter ...
Gyoza (Pan-Fried Japanese Dumplings with a Crispy Skirt)
Juicy pork dumplings, browned, steamed, then browned again. A thin starch ski...
Tamagoyaki (Japanese Rolled Omelette, No Square Pan Needed)
Thin layers of egg rolled into a soft, tender log. Make it sweet in a round p...
Buta no Shogayaki (Japanese Ginger Pork with a Glossy Sauce)
Thin pork gets a light starch coat and a hot pan. Fresh ginger sauce clings t...
Japanese Potato Salad (Potesara, Seasoned While Warm)
Fluffy potatoes soak up vinegar while hot. Cool them, then fold in mayo, cucu...
Onigiri (Japanese Rice Balls, Packed Light and Fluffy)
Warm rice, a salty filling, and crisp nori. Press three times, never squeeze.
Japanese Fried Rice (Chahan with Separate, Egg-Coated Grains)
Every grain wears a thin coat of egg. Cook one serving at a time, and it frie...
Kinpira Gobo (Sweet and Spicy Burdock Stir-Fry)
Thin strips of burdock and carrot, fried in sesame oil with chili. A sweet so...
Chawanmushi (Silky Steamed Egg Custard, No Holes)
One egg to three parts dashi, strained and steamed gently. The spoon slides t...
Homemade Teriyaki Sauce (Two Versions, Stored in a Jar)
Soy, mirin, sake, and sugar, simmered to a glossy glaze. Or a pantry version ...
Tonkatsu (Thick Pork Cutlet That Stays Flat and Juicy)
Cut the sinew, bread, fry, and rest. The cutlet stays flat, with a juicy center.
Katsudon (Pork Cutlet Rice Bowl with Egg Poured Twice)
Simmer a crisp cutlet with onion. Bind it with egg in two pours. The top stay...
Vegetable Tempura (Light Batter and a Thickness-Time Chart)
Cold, lumpy batter and vegetables cut to the right thickness. Every piece fin...
Chicken Nanban (Fried Chicken in Sweet Vinegar with Tartar Sauce)
Egg-coated chicken, dunked hot in sweet vinegar. Chunky tartar sauce goes on ...
🦠 Fermented Flavors
Recipes that use miso, koji, or vinegar to build flavour over time.
View Entire Collection →
Authentic Miso Soup (with Proper Dashi)
This is the base of Japanese cooking. Instant dashi tastes flat. Real dashi i...
Motsuni (Japanese Miso Tripe Stew)
Slow simmering makes tripe soft. Miso broth turns deep and savory. Izakaya fo...
Honkarebushi Caesar Salad
Fermented bonito flakes replace cheese to build deep umami. This Japanese twi...
Miso Ramen (Sapporo Style with Wok-Fried Pork and Sprouts)
Pork and sprouts sizzle in a hot wok. Broth pours in. A rich miso tare waits ...
⏱️ Quick Fix
Dishes you can finish in under twenty five minutes of real work.
View Entire Collection →
Ultimate Teriyaki Chicken
Make teriyaki two ways. The quick way uses pantry items. The real way uses ho...
Authentic Miso Soup (with Proper Dashi)
This is the base of Japanese cooking. Instant dashi tastes flat. Real dashi i...
Tuna Mayo Soy Pasta
Compare cheap and premium items in one pasta. Find out where to spend and whe...
Ultimate Oyakodon: Japanese Chicken & Egg Rice Bowl
Oyakodon means parent and child bowl. Soft eggs meet tender chicken over hot ...
Classic Shrimp Tempura Soba
Crispy shrimp tempura sits on hot soba. The broth is savory dashi. Fast or full.
Fluffy Kakitama Jiru (Japanese Egg Drop Soup)
Learn how to make soft egg ribbons. This soup takes ten minutes. The broth st...
Japanese Omurice
A soft omelet covers ketchup rice. This is classic Japanese comfort food. The...
Squid and Eggplant Ginger Soy Stir-fry
Tender squid and deeply savory eggplant tossed in a fragrant sauce. A rapid s...
Arabushi Tomato Pasta: The Sea's Bacon
Thick shaved arabushi transforms simple tomato pasta. It brings deep smoked f...
Honkarebushi Clear Egg Soup
Make a crystal clear golden egg soup. It uses four ingredients. Feel the pure...
Honkarebushi Caesar Salad
Fermented bonito flakes replace cheese to build deep umami. This Japanese twi...
Gyudon (Japanese Beef Rice Bowl)
Thin beef and soft onions simmer in a sweet soy broth. Spoon it over hot rice...
Miso Ramen (Sapporo Style with Wok-Fried Pork and Sprouts)
Pork and sprouts sizzle in a hot wok. Broth pours in. A rich miso tare waits ...
Kake Udon (Hot Udon Noodle Soup)
Thick, springy udon in a hot dashi broth. Frozen noodles make it a 10 minute ...
Tamagoyaki (Japanese Rolled Omelette, No Square Pan Needed)
Thin layers of egg rolled into a soft, tender log. Make it sweet in a round p...
Buta no Shogayaki (Japanese Ginger Pork with a Glossy Sauce)
Thin pork gets a light starch coat and a hot pan. Fresh ginger sauce clings t...
Japanese Fried Rice (Chahan with Separate, Egg-Coated Grains)
Every grain wears a thin coat of egg. Cook one serving at a time, and it frie...
Homemade Teriyaki Sauce (Two Versions, Stored in a Jar)
Soy, mirin, sake, and sugar, simmered to a glossy glaze. Or a pantry version ...
Homemade Ponzu (With a Lemon and Orange Swap for Yuzu)
Soy sauce and citrus in equal parts. A strip of peel brings the yuzu-like smell.
Tonkatsu Sauce (Ketchup and Worcestershire, or Bottled with Fresh Sesame)
Mix ketchup and Worcestershire for a quick copy. Or grind warm sesame into th...
Katsudon (Pork Cutlet Rice Bowl with Egg Poured Twice)
Simmer a crisp cutlet with onion. Bind it with egg in two pours. The top stay...
📆 Weekend Project
Longer cooks for a free afternoon, with resting and simmering time built in.
View Entire Collection →
Perfect Karaage (Japanese Fried Chicken)
Crispy outside and juicy inside. Learn the double fry. We show why the second...
Ultimate Oyakodon: Japanese Chicken & Egg Rice Bowl
Oyakodon means parent and child bowl. Soft eggs meet tender chicken over hot ...
Homemade Shoyu Ramen
Chicken broth meets kombu and katsuobushi. The umami doubles. This is a weeke...
Motsuni (Japanese Miso Tripe Stew)
Slow simmering makes tripe soft. Miso broth turns deep and savory. Izakaya fo...
Summer Vegetable Tomato and Eggplant Gratin
Bake summer vegetables with tomato and cheese. Control moisture to create a d...
Okonomiyaki (Japanese Savory Pancake)
A savory Japanese pancake bursting with umami. Double katsuobushi creates a r...
Gyoza (Pan-Fried Japanese Dumplings with a Crispy Skirt)
Juicy pork dumplings, browned, steamed, then browned again. A thin starch ski...
Chirashi Sushi (Scattered Sushi Bowl with Silky Egg Threads)
Sushi rice in a wide dish, covered in golden egg threads. No rolling skills n...
Oden (Japanese Dashi Hot Pot with Daikon, Eggs, and Fish Cakes)
Daikon, eggs, and fish cakes simmer slowly in light dashi. Each one goes in a...
Tonkatsu (Thick Pork Cutlet That Stays Flat and Juicy)
Cut the sinew, bread, fry, and rest. The cutlet stays flat, with a juicy center.
Vegetable Tempura (Light Batter and a Thickness-Time Chart)
Cold, lumpy batter and vegetables cut to the right thickness. Every piece fin...
Chicken Nanban (Fried Chicken in Sweet Vinegar with Tartar Sauce)
Egg-coated chicken, dunked hot in sweet vinegar. Chunky tartar sauce goes on ...
Authentic Nikujaga (Japanese Meat and Potato Stew)
This is the king of Japanese comfort food. The magic happens after you stop t...
Ajitama (Ramen Egg with a Jammy Yolk)
Soft-boiled eggs sit overnight in a sweet soy marinade. The yolk turns thick ...
Awase Dashi (Kombu & Bonito Stock)
Kombu and bonito flakes make a clear, golden stock. It is the base of miso so...
Kombu Dashi (Vegan Dashi)
A clear, gently sweet stock from kelp and water only. Steep it cold overnight...
Homemade Mentsuyu (Japanese Noodle Soup Base)
One bottle of soy, mirin, and dashi. Dilute it for soba, tempura, rice bowls,...
Japanese Curry Rice (Kare Raisu with Boxed or Homemade Roux)
A thick, mild curry over rice. Use boxed roux, or toast your own from butter ...
Gyoza (Pan-Fried Japanese Dumplings with a Crispy Skirt)
Juicy pork dumplings, browned, steamed, then browned again. A thin starch ski...
Tamagoyaki (Japanese Rolled Omelette, No Square Pan Needed)
Thin layers of egg rolled into a soft, tender log. Make it sweet in a round p...
Japanese Potato Salad (Potesara, Seasoned While Warm)
Fluffy potatoes soak up vinegar while hot. Cool them, then fold in mayo, cucu...
Onigiri (Japanese Rice Balls, Packed Light and Fluffy)
Warm rice, a salty filling, and crisp nori. Press three times, never squeeze.
Shiitake Dashi (Dried Mushroom Stock, Soaked Cold Overnight)
A deep, earthy stock from dried shiitake and cold water. Add kombu for a full...
Chikuzenni (Simmered Chicken and Root Vegetables)
Chicken and chunky root vegetables are fried, then simmered and glazed. It ta...
Oden (Japanese Dashi Hot Pot with Daikon, Eggs, and Fish Cakes)
Daikon, eggs, and fish cakes simmer slowly in light dashi. Each one goes in a...
Kinpira Gobo (Sweet and Spicy Burdock Stir-Fry)
Thin strips of burdock and carrot, fried in sesame oil with chili. A sweet so...
Homemade Teriyaki Sauce (Two Versions, Stored in a Jar)
Soy, mirin, sake, and sugar, simmered to a glossy glaze. Or a pantry version ...
Homemade Ponzu (With a Lemon and Orange Swap for Yuzu)
Soy sauce and citrus in equal parts. A strip of peel brings the yuzu-like smell.
Authentic Nikujaga (Japanese Meat and Potato Stew)
This is the king of Japanese comfort food. The magic happens after you stop t...
Ajitama (Ramen Egg with a Jammy Yolk)
Soft-boiled eggs sit overnight in a sweet soy marinade. The yolk turns thick ...
Gyudon (Japanese Beef Rice Bowl)
Thin beef and soft onions simmer in a sweet soy broth. Spoon it over hot rice...
Agedashi Tofu (Crispy Tofu in Warm Dashi)
Tofu fried in a thin starch shell, then bathed in warm dashi. Crisp edges, si...
Homemade Mentsuyu (Japanese Noodle Soup Base)
One bottle of soy, mirin, and dashi. Dilute it for soba, tempura, rice bowls,...
Chicken Katsu (Crispy Panko Chicken Cutlet)
A thin chicken cutlet in a loud panko crust. Fry it at 170C and rest it stand...
Sushi Rice (Sumeshi with Homemade Sushi Vinegar)
Hot rice meets a warm mix of vinegar, sugar, and salt. Each grain turns gloss...
Kake Udon (Hot Udon Noodle Soup)
Thick, springy udon in a hot dashi broth. Frozen noodles make it a 10 minute ...
Japanese Curry Rice (Kare Raisu with Boxed or Homemade Roux)
A thick, mild curry over rice. Use boxed roux, or toast your own from butter ...
Buta no Shogayaki (Japanese Ginger Pork with a Glossy Sauce)
Thin pork gets a light starch coat and a hot pan. Fresh ginger sauce clings t...
Japanese Potato Salad (Potesara, Seasoned While Warm)
Fluffy potatoes soak up vinegar while hot. Cool them, then fold in mayo, cucu...
Onigiri (Japanese Rice Balls, Packed Light and Fluffy)
Warm rice, a salty filling, and crisp nori. Press three times, never squeeze.
Japanese Fried Rice (Chahan with Separate, Egg-Coated Grains)
Every grain wears a thin coat of egg. Cook one serving at a time, and it frie...
Shiitake Dashi (Dried Mushroom Stock, Soaked Cold Overnight)
A deep, earthy stock from dried shiitake and cold water. Add kombu for a full...
Kinpira Gobo (Sweet and Spicy Burdock Stir-Fry)
Thin strips of burdock and carrot, fried in sesame oil with chili. A sweet so...
Chawanmushi (Silky Steamed Egg Custard, No Holes)
One egg to three parts dashi, strained and steamed gently. The spoon slides t...
Tonkatsu Sauce (Ketchup and Worcestershire, or Bottled with Fresh Sesame)
Mix ketchup and Worcestershire for a quick copy. Or grind warm sesame into th...
Kombu Dashi (Vegan Dashi)
A clear, gently sweet stock from kelp and water only. Steep it cold overnight...
Sushi Rice (Sumeshi with Homemade Sushi Vinegar)
Hot rice meets a warm mix of vinegar, sugar, and salt. Each grain turns gloss...
Shiitake Dashi (Dried Mushroom Stock, Soaked Cold Overnight)
A deep, earthy stock from dried shiitake and cold water. Add kombu for a full...
Kinpira Gobo (Sweet and Spicy Burdock Stir-Fry)
Thin strips of burdock and carrot, fried in sesame oil with chili. A sweet so...
Honkarebushi Clear Egg Soup
Make a crystal clear golden egg soup. It uses four ingredients. Feel the pure...
Honkarebushi Caesar Salad
Fermented bonito flakes replace cheese to build deep umami. This Japanese twi...
Kombu Dashi (Vegan Dashi)
A clear, gently sweet stock from kelp and water only. Steep it cold overnight...
Sushi Rice (Sumeshi with Homemade Sushi Vinegar)
Hot rice meets a warm mix of vinegar, sugar, and salt. Each grain turns gloss...
Shiitake Dashi (Dried Mushroom Stock, Soaked Cold Overnight)
A deep, earthy stock from dried shiitake and cold water. Add kombu for a full...
💪 Fitness / Keto
Higher protein, lower carb versions of Japanese home cooking.
View Entire Collection →🍲 Comfort Food
The warm, familiar dishes Japanese families eat on a normal weeknight.
View Entire Collection →
Authentic Miso Soup (with Proper Dashi)
This is the base of Japanese cooking. Instant dashi tastes flat. Real dashi i...
Classic Shrimp Tempura Soba
Crispy shrimp tempura sits on hot soba. The broth is savory dashi. Fast or full.
Fluffy Kakitama Jiru (Japanese Egg Drop Soup)
Learn how to make soft egg ribbons. This soup takes ten minutes. The broth st...
Homemade Shoyu Ramen
Chicken broth meets kombu and katsuobushi. The umami doubles. This is a weeke...
Motsuni (Japanese Miso Tripe Stew)
Slow simmering makes tripe soft. Miso broth turns deep and savory. Izakaya fo...
Japanese Omurice
A soft omelet covers ketchup rice. This is classic Japanese comfort food. The...
Authentic Nikujaga (Japanese Meat and Potato Stew)
This is the king of Japanese comfort food. The magic happens after you stop t...
Okonomiyaki (Japanese Savory Pancake)
A savory Japanese pancake bursting with umami. Double katsuobushi creates a r...
Gyudon (Japanese Beef Rice Bowl)
Thin beef and soft onions simmer in a sweet soy broth. Spoon it over hot rice...
Chicken Katsu (Crispy Panko Chicken Cutlet)
A thin chicken cutlet in a loud panko crust. Fry it at 170C and rest it stand...
Miso Ramen (Sapporo Style with Wok-Fried Pork and Sprouts)
Pork and sprouts sizzle in a hot wok. Broth pours in. A rich miso tare waits ...
Kake Udon (Hot Udon Noodle Soup)
Thick, springy udon in a hot dashi broth. Frozen noodles make it a 10 minute ...
Japanese Curry Rice (Kare Raisu with Boxed or Homemade Roux)
A thick, mild curry over rice. Use boxed roux, or toast your own from butter ...
Gyoza (Pan-Fried Japanese Dumplings with a Crispy Skirt)
Juicy pork dumplings, browned, steamed, then browned again. A thin starch ski...
Japanese Potato Salad (Potesara, Seasoned While Warm)
Fluffy potatoes soak up vinegar while hot. Cool them, then fold in mayo, cucu...
Onigiri (Japanese Rice Balls, Packed Light and Fluffy)
Warm rice, a salty filling, and crisp nori. Press three times, never squeeze.
Chikuzenni (Simmered Chicken and Root Vegetables)
Chicken and chunky root vegetables are fried, then simmered and glazed. It ta...
Oden (Japanese Dashi Hot Pot with Daikon, Eggs, and Fish Cakes)
Daikon, eggs, and fish cakes simmer slowly in light dashi. Each one goes in a...
Tonkatsu (Thick Pork Cutlet That Stays Flat and Juicy)
Cut the sinew, bread, fry, and rest. The cutlet stays flat, with a juicy center.
Katsudon (Pork Cutlet Rice Bowl with Egg Poured Twice)
Simmer a crisp cutlet with onion. Bind it with egg in two pours. The top stay...
Chicken Nanban (Fried Chicken in Sweet Vinegar with Tartar Sauce)
Egg-coated chicken, dunked hot in sweet vinegar. Chunky tartar sauce goes on ...
🍣 Japanese
Classic Japanese home cooking, made with what you can buy locally.
View Entire Collection →
Ultimate Teriyaki Chicken
Make teriyaki two ways. The quick way uses pantry items. The real way uses ho...
Perfect Karaage (Japanese Fried Chicken)
Crispy outside and juicy inside. Learn the double fry. We show why the second...
Authentic Miso Soup (with Proper Dashi)
This is the base of Japanese cooking. Instant dashi tastes flat. Real dashi i...
Tuna Mayo Soy Pasta
Compare cheap and premium items in one pasta. Find out where to spend and whe...
Ultimate Oyakodon: Japanese Chicken & Egg Rice Bowl
Oyakodon means parent and child bowl. Soft eggs meet tender chicken over hot ...
Classic Shrimp Tempura Soba
Crispy shrimp tempura sits on hot soba. The broth is savory dashi. Fast or full.
Fluffy Kakitama Jiru (Japanese Egg Drop Soup)
Learn how to make soft egg ribbons. This soup takes ten minutes. The broth st...
Homemade Shoyu Ramen
Chicken broth meets kombu and katsuobushi. The umami doubles. This is a weeke...
Motsuni (Japanese Miso Tripe Stew)
Slow simmering makes tripe soft. Miso broth turns deep and savory. Izakaya fo...
Japanese Omurice
A soft omelet covers ketchup rice. This is classic Japanese comfort food. The...
Authentic Nikujaga (Japanese Meat and Potato Stew)
This is the king of Japanese comfort food. The magic happens after you stop t...
Squid and Eggplant Ginger Soy Stir-fry
Tender squid and deeply savory eggplant tossed in a fragrant sauce. A rapid s...
Okonomiyaki (Japanese Savory Pancake)
A savory Japanese pancake bursting with umami. Double katsuobushi creates a r...
Honkarebushi Clear Egg Soup
Make a crystal clear golden egg soup. It uses four ingredients. Feel the pure...
Ajitama (Ramen Egg with a Jammy Yolk)
Soft-boiled eggs sit overnight in a sweet soy marinade. The yolk turns thick ...
Gyudon (Japanese Beef Rice Bowl)
Thin beef and soft onions simmer in a sweet soy broth. Spoon it over hot rice...
Awase Dashi (Kombu & Bonito Stock)
Kombu and bonito flakes make a clear, golden stock. It is the base of miso so...
Kombu Dashi (Vegan Dashi)
A clear, gently sweet stock from kelp and water only. Steep it cold overnight...
Agedashi Tofu (Crispy Tofu in Warm Dashi)
Tofu fried in a thin starch shell, then bathed in warm dashi. Crisp edges, si...
Homemade Mentsuyu (Japanese Noodle Soup Base)
One bottle of soy, mirin, and dashi. Dilute it for soba, tempura, rice bowls,...
Chicken Katsu (Crispy Panko Chicken Cutlet)
A thin chicken cutlet in a loud panko crust. Fry it at 170C and rest it stand...
Sushi Rice (Sumeshi with Homemade Sushi Vinegar)
Hot rice meets a warm mix of vinegar, sugar, and salt. Each grain turns gloss...
Miso Ramen (Sapporo Style with Wok-Fried Pork and Sprouts)
Pork and sprouts sizzle in a hot wok. Broth pours in. A rich miso tare waits ...
Kake Udon (Hot Udon Noodle Soup)
Thick, springy udon in a hot dashi broth. Frozen noodles make it a 10 minute ...
Japanese Curry Rice (Kare Raisu with Boxed or Homemade Roux)
A thick, mild curry over rice. Use boxed roux, or toast your own from butter ...
Gyoza (Pan-Fried Japanese Dumplings with a Crispy Skirt)
Juicy pork dumplings, browned, steamed, then browned again. A thin starch ski...
Tamagoyaki (Japanese Rolled Omelette, No Square Pan Needed)
Thin layers of egg rolled into a soft, tender log. Make it sweet in a round p...
Buta no Shogayaki (Japanese Ginger Pork with a Glossy Sauce)
Thin pork gets a light starch coat and a hot pan. Fresh ginger sauce clings t...
Japanese Potato Salad (Potesara, Seasoned While Warm)
Fluffy potatoes soak up vinegar while hot. Cool them, then fold in mayo, cucu...
Onigiri (Japanese Rice Balls, Packed Light and Fluffy)
Warm rice, a salty filling, and crisp nori. Press three times, never squeeze.
Japanese Fried Rice (Chahan with Separate, Egg-Coated Grains)
Every grain wears a thin coat of egg. Cook one serving at a time, and it frie...
Shiitake Dashi (Dried Mushroom Stock, Soaked Cold Overnight)
A deep, earthy stock from dried shiitake and cold water. Add kombu for a full...
Chirashi Sushi (Scattered Sushi Bowl with Silky Egg Threads)
Sushi rice in a wide dish, covered in golden egg threads. No rolling skills n...
Chikuzenni (Simmered Chicken and Root Vegetables)
Chicken and chunky root vegetables are fried, then simmered and glazed. It ta...
Oden (Japanese Dashi Hot Pot with Daikon, Eggs, and Fish Cakes)
Daikon, eggs, and fish cakes simmer slowly in light dashi. Each one goes in a...
Kinpira Gobo (Sweet and Spicy Burdock Stir-Fry)
Thin strips of burdock and carrot, fried in sesame oil with chili. A sweet so...
Chawanmushi (Silky Steamed Egg Custard, No Holes)
One egg to three parts dashi, strained and steamed gently. The spoon slides t...
Homemade Teriyaki Sauce (Two Versions, Stored in a Jar)
Soy, mirin, sake, and sugar, simmered to a glossy glaze. Or a pantry version ...
Homemade Ponzu (With a Lemon and Orange Swap for Yuzu)
Soy sauce and citrus in equal parts. A strip of peel brings the yuzu-like smell.
Tonkatsu (Thick Pork Cutlet That Stays Flat and Juicy)
Cut the sinew, bread, fry, and rest. The cutlet stays flat, with a juicy center.
Tonkatsu Sauce (Ketchup and Worcestershire, or Bottled with Fresh Sesame)
Mix ketchup and Worcestershire for a quick copy. Or grind warm sesame into th...
Katsudon (Pork Cutlet Rice Bowl with Egg Poured Twice)
Simmer a crisp cutlet with onion. Bind it with egg in two pours. The top stay...
Vegetable Tempura (Light Batter and a Thickness-Time Chart)
Cold, lumpy batter and vegetables cut to the right thickness. Every piece fin...
Chicken Nanban (Fried Chicken in Sweet Vinegar with Tartar Sauce)
Egg-coated chicken, dunked hot in sweet vinegar. Chunky tartar sauce goes on ...
🍝 Western-style
Japanese flavours applied to pasta, bread, and other Western dishes.
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Japanese Omurice
A soft omelet covers ketchup rice. This is classic Japanese comfort food. The...
Summer Vegetable Tomato and Eggplant Gratin
Bake summer vegetables with tomato and cheese. Control moisture to create a d...
Arabushi Tomato Pasta: The Sea's Bacon
Thick shaved arabushi transforms simple tomato pasta. It brings deep smoked f...
Honkarebushi Caesar Salad
Fermented bonito flakes replace cheese to build deep umami. This Japanese twi...
🥟 Chinese-style
Japanese Chinese dishes like gyoza, mapo tofu, and fried rice.
View Entire Collection →All Recipes
Ultimate Teriyaki Chicken
Make teriyaki two ways. The quick way uses pantry items. The real way uses ho...
Perfect Karaage (Japanese Fried Chicken)
Crispy outside and juicy inside. Learn the double fry. We show why the second...
Authentic Miso Soup (with Proper Dashi)
This is the base of Japanese cooking. Instant dashi tastes flat. Real dashi i...
Tuna Mayo Soy Pasta
Compare cheap and premium items in one pasta. Find out where to spend and whe...
Ultimate Oyakodon: Japanese Chicken & Egg Rice Bowl
Oyakodon means parent and child bowl. Soft eggs meet tender chicken over hot ...
Classic Shrimp Tempura Soba
Crispy shrimp tempura sits on hot soba. The broth is savory dashi. Fast or full.
Fluffy Kakitama Jiru (Japanese Egg Drop Soup)
Learn how to make soft egg ribbons. This soup takes ten minutes. The broth st...
Homemade Shoyu Ramen
Chicken broth meets kombu and katsuobushi. The umami doubles. This is a weeke...
Motsuni (Japanese Miso Tripe Stew)
Slow simmering makes tripe soft. Miso broth turns deep and savory. Izakaya fo...
Japanese Omurice
A soft omelet covers ketchup rice. This is classic Japanese comfort food. The...
Authentic Nikujaga (Japanese Meat and Potato Stew)
This is the king of Japanese comfort food. The magic happens after you stop t...
Summer Vegetable Tomato and Eggplant Gratin
Bake summer vegetables with tomato and cheese. Control moisture to create a d...
Squid and Eggplant Ginger Soy Stir-fry
Tender squid and deeply savory eggplant tossed in a fragrant sauce. A rapid s...
Okonomiyaki (Japanese Savory Pancake)
A savory Japanese pancake bursting with umami. Double katsuobushi creates a r...
Arabushi Tomato Pasta: The Sea's Bacon
Thick shaved arabushi transforms simple tomato pasta. It brings deep smoked f...
Honkarebushi Clear Egg Soup
Make a crystal clear golden egg soup. It uses four ingredients. Feel the pure...
Honkarebushi Caesar Salad
Fermented bonito flakes replace cheese to build deep umami. This Japanese twi...
Ajitama (Ramen Egg with a Jammy Yolk)
Soft-boiled eggs sit overnight in a sweet soy marinade. The yolk turns thick ...
Gyudon (Japanese Beef Rice Bowl)
Thin beef and soft onions simmer in a sweet soy broth. Spoon it over hot rice...
Awase Dashi (Kombu & Bonito Stock)
Kombu and bonito flakes make a clear, golden stock. It is the base of miso so...
Kombu Dashi (Vegan Dashi)
A clear, gently sweet stock from kelp and water only. Steep it cold overnight...
Agedashi Tofu (Crispy Tofu in Warm Dashi)
Tofu fried in a thin starch shell, then bathed in warm dashi. Crisp edges, si...
Homemade Mentsuyu (Japanese Noodle Soup Base)
One bottle of soy, mirin, and dashi. Dilute it for soba, tempura, rice bowls,...
Chicken Katsu (Crispy Panko Chicken Cutlet)
A thin chicken cutlet in a loud panko crust. Fry it at 170C and rest it stand...
Sushi Rice (Sumeshi with Homemade Sushi Vinegar)
Hot rice meets a warm mix of vinegar, sugar, and salt. Each grain turns gloss...
Miso Ramen (Sapporo Style with Wok-Fried Pork and Sprouts)
Pork and sprouts sizzle in a hot wok. Broth pours in. A rich miso tare waits ...
Kake Udon (Hot Udon Noodle Soup)
Thick, springy udon in a hot dashi broth. Frozen noodles make it a 10 minute ...
Japanese Curry Rice (Kare Raisu with Boxed or Homemade Roux)
A thick, mild curry over rice. Use boxed roux, or toast your own from butter ...
Gyoza (Pan-Fried Japanese Dumplings with a Crispy Skirt)
Juicy pork dumplings, browned, steamed, then browned again. A thin starch ski...
Tamagoyaki (Japanese Rolled Omelette, No Square Pan Needed)
Thin layers of egg rolled into a soft, tender log. Make it sweet in a round p...
Buta no Shogayaki (Japanese Ginger Pork with a Glossy Sauce)
Thin pork gets a light starch coat and a hot pan. Fresh ginger sauce clings t...
Japanese Potato Salad (Potesara, Seasoned While Warm)
Fluffy potatoes soak up vinegar while hot. Cool them, then fold in mayo, cucu...
Onigiri (Japanese Rice Balls, Packed Light and Fluffy)
Warm rice, a salty filling, and crisp nori. Press three times, never squeeze.
Japanese Fried Rice (Chahan with Separate, Egg-Coated Grains)
Every grain wears a thin coat of egg. Cook one serving at a time, and it frie...
Shiitake Dashi (Dried Mushroom Stock, Soaked Cold Overnight)
A deep, earthy stock from dried shiitake and cold water. Add kombu for a full...
Chirashi Sushi (Scattered Sushi Bowl with Silky Egg Threads)
Sushi rice in a wide dish, covered in golden egg threads. No rolling skills n...
Chikuzenni (Simmered Chicken and Root Vegetables)
Chicken and chunky root vegetables are fried, then simmered and glazed. It ta...
Oden (Japanese Dashi Hot Pot with Daikon, Eggs, and Fish Cakes)
Daikon, eggs, and fish cakes simmer slowly in light dashi. Each one goes in a...
Kinpira Gobo (Sweet and Spicy Burdock Stir-Fry)
Thin strips of burdock and carrot, fried in sesame oil with chili. A sweet so...
Chawanmushi (Silky Steamed Egg Custard, No Holes)
One egg to three parts dashi, strained and steamed gently. The spoon slides t...
Homemade Teriyaki Sauce (Two Versions, Stored in a Jar)
Soy, mirin, sake, and sugar, simmered to a glossy glaze. Or a pantry version ...
Homemade Ponzu (With a Lemon and Orange Swap for Yuzu)
Soy sauce and citrus in equal parts. A strip of peel brings the yuzu-like smell.
Tonkatsu (Thick Pork Cutlet That Stays Flat and Juicy)
Cut the sinew, bread, fry, and rest. The cutlet stays flat, with a juicy center.
Tonkatsu Sauce (Ketchup and Worcestershire, or Bottled with Fresh Sesame)
Mix ketchup and Worcestershire for a quick copy. Or grind warm sesame into th...
Katsudon (Pork Cutlet Rice Bowl with Egg Poured Twice)
Simmer a crisp cutlet with onion. Bind it with egg in two pours. The top stay...
Vegetable Tempura (Light Batter and a Thickness-Time Chart)
Cold, lumpy batter and vegetables cut to the right thickness. Every piece fin...
Chicken Nanban (Fried Chicken in Sweet Vinegar with Tartar Sauce)
Egg-coated chicken, dunked hot in sweet vinegar. Chunky tartar sauce goes on ...