Japanese home cooking relies on a few pantry staples, such as soy sauce, mirin, sake, miso and dashi, and on careful technique rather than long ingredient lists. Once you have those basics, every recipe in this collection is within reach on a weeknight.
1. Agedashi Tofu
Crisp fried tofu in a warm dashi broth, topped with grated daikon, ginger, spring onion and bonito flakes.
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Chawanmushi: a delicate steamed Japanese egg custard with dashi, chicken, shrimp and mushroom.
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Crispy panko chicken katsu served with a rich Japanese curry sauce, carrots and potatoes over steamed rice.
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Glossy homemade chicken teriyaki with crisp skin and a simple sauce of soy, mirin, sake and sugar. Ready in 25 minutes.
Get the recipe5. Chirashizushi (Scattered Sushi Bowl)
Chirashizushi: a colourful bowl of seasoned sushi rice topped with sashimi, egg ribbons, cucumber and ikura.
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How to make classic nigiri sushi at home with seasoned rice, fresh tuna and salmon, and a touch of wasabi.
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Soft honey pancakes sandwiched with sweet red bean paste: the classic Japanese dorayaki.
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Traditional Japanese miso soup made from scratch with homemade dashi, silken tofu, wakame and spring onion.
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Buttery black cod marinated in sweet white miso, sake and mirin, then roasted until caramelised.
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Osaka-style okonomiyaki: a savoury cabbage pancake topped with pork belly, okonomiyaki sauce, Japanese mayo and bonito flakes.
Get the recipe11. Oyakodon
Oyakodon, Japanese chicken and egg rice bowl, simmered in a sweet soy dashi broth and served over steamed rice.
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Pan-fried Japanese gyoza with a juicy pork and cabbage filling, crisp golden bottoms and soy-vinegar dipping sauce.
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Japanese rice balls filled with salted grilled salmon and wrapped in crisp nori. Perfect for lunch boxes and picnics.
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Home-style shoyu ramen with a soy-seasoned chicken and dashi broth, fresh noodles, marinated eggs and classic toppings.
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Takikomi gohan: Japanese rice cooked in dashi with chicken, mushrooms, carrot and burdock. A seasonal one-pot meal.
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Sweet-savoury Japanese rolled omelette made in thin layers with dashi, soy and mirin.
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Thinly sliced raw yellowtail with jalapeño, coriander and a citrusy ponzu dressing. A fresh, no-cook starter.
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