7 Most Popular Delicious Japanese Foods & How to Make Them
The land of majestic Mount Fuji, sculpture gardens and temples, and snow monkeys in misty mountain hot springs has made an immense contribution to the culinary scene (especially considering its relatively small size).
There has been a proliferation of Japanese sushi restaurants in the West over the past 20 years. Tempura, teriyaki, and miso soup are becoming household words. Some of the modern chef’s favorite ingredients such as shiitake mushrooms, sea vegetables, and miso paste originated in the Land of the Rising Sun.
It is a delight to provide you with some of our favorite recipes from Japan. We share light salads such as Wakame and Cucumber, Daikon Carrot Salad, and Oshitashi (Spinach Sesame).
Step out of the box with unique dishes like Sesame Tofu with Wasabi Cream Sauce or Roasted Eggplant with Black Sesame Sauce. We also share popular sauce recipes like Teriyaki and Ponzu, which can serve a multitude of flavorful uses. Create your own fan base by hosting a dinner party with Tempura Vegetables and Nori Rolls. Be sure to finish off your meal with light innovative desserts such as Peach Kanten or Mochi Treats. And the chocolate lovers among us will be delighted by the Green Tea Chocolate Bon Bons with Crystallized Ginger.
1. MISO SIMPLE SOUP
This soup is the epitome of a quick and easy dish. It’s wonderful on chilly days or when you are looking for a light and refreshing meal. Experiment with the many different types of miso for a wide range of flavor profiles.
SERVES 4
6 cups water or dashi
6 tablespoons miso paste, or to taste
2 tablespoons soy sauce, or to taste
½ (14-ounce) block extra-firm tofu, cut into ¼-inch cubes
4 green onions, diced
Small handful arame, soaked in 1 cup warm water for 15 minutes and drained,
or 1 nori sheet, cut into small pieces (scissors work best for this)
- Heat the water in a pot until it just reaches the boiling point.
- Remove from the heat, whisk in the miso paste and add soy sauce to taste.
- Pour into serving bowls and add the tofu cubes, green onion, and arame.
Variations
- Add 1 cup thinly sliced spinach, kale, or bok choy.
- Add 1 chopped tomato.
- Some people like to add chopped avocado, minced fresh cilantro, or parsley.
- Spice it up with 1 teaspoon peeled and grated fresh ginger, 1 pressed or minced clove of garlic or ½ teaspoon crushed red pepper flakes.
Chefs’ Tips and Tricks
Have you ever wondered why the miso soup you make at home doesn’t taste like it does in restaurants? It’s because of the dashi. Dashi, a broth made from seaweed and fish, is used as stock in authentic Japanese soups. For Vegan Dashi follow this simple recipe: Place two 10-inch strips of kombu in 2 quarts of water along with six dried shiitake mushrooms and, optionally, 2 tablespoons of soy sauce in a pot over medium heat, cover and bring to a boil. Uncover and simmer for 10 minutes, and strain. For added flavor, allow all of the ingredients to soak for an hour to overnight in the refrigerator before boiling. Use Vegan Dashi in place of water in Japanese soups and dishes.
2. EDAMAME SEA VEGETABLE SOUP
This is a colorful soup that makes use of one of Japan’s favorite snack foods the soybean. Serve as a side along with Arame Garlic Rice, Teriyaki Tofu, or Tempura Vegetables.
SERVES 6 TO 8
¼ cup dried wakame or arame
2 tablespoons toasted sesame oil
1 small yellow onion, diced (1¼ cups)
1 tablespoon peeled and minced fresh ginger
2 large shiitake mushrooms, sliced (1 cup)
½ cup diced red bell pepper
1 large carrot, thinly sliced (1 cup)
1 cup shelled edamame
4 cups water or dashi
¼ cup of soy sauce
1 teaspoon sea salt, or to taste
¼ teaspoon crushed red pepper flakes, or to taste
2 tablespoons barley or other miso paste, optional but recommended
- Place the wakame in a small bowl with 2 cups of warm water.
- Place the sesame oil in a large pot over medium-high heat. Add the onion, ginger, and shiitake mushrooms and cook for 5 minutes, stirring frequently. Add the red bell pepper and carrots and stir well. Lower the heat to medium, add the edamame and water, and cook for 10 minutes, stirring occasionally.
- Add the wakame along with the soaking water to the pot with the remaining ingredients. Stir well before serving.
Variations
- Replace the edamame with a bean of your choosing, such as black beans, azuki beans, or navy beans.
- Add 3 cloves of garlic, pressed or minced.
3. WAKAME AND CUCUMBER SALAD
This salad is popular at sushi restaurants worldwide. The wakame in this dish imparts the flavor of the sea to the cooling cucumber. Feel free to experiment with different seaweeds, such as arame, hijiki, and even shredded nori. Serve as a side dish with Nori Rolls, Tempura Vegetables, and Miso Simple Soup
SERVES 4 TO 6
¼ cup wakame or arame
1 cup of warm water
2 tablespoons sesame seeds
1 medium cucumber, peeled, seeded,
and sliced thin (approximately 2 cups)
¼ cup diced green onions
2 teaspoons toasted sesame oil
1 tablespoon mirin
¼ teaspoon sea salt, or to taste
1½ teaspoons soy sauce, or to taste
1 tablespoon freshly squeezed lime juice
Pinch crushed red pepper flakes
- Place the wakame in a small bowl with the warm water and allow it to sit for 15 minutes.
- Meanwhile, place the sesame seeds in a small sauté pan over medium-high heat and toast for 1 to 2 minutes, or until the seeds begin to pop, stirring occasionally. Remove from the heat.
- Place the cucumber in a mixing bowl with the green onion, sesame oil, mirin, salt, soy sauce, lime juice, and crushed red pepper flakes, and mix well. Strain and press the water out of the wakame, add it along with 2 tablespoons of the soaking water to the bowl and gently mix well. Top with the sesame seeds before serving.
4. DAIKON CARROT SALAD
Daikon is a Japanese word meaning “large root.” With origins in Central Asia, daikon is a relatively mild radish when in season. If you can find black sesame seeds, they make for a stunning presentation, but any sesame seed will do. Allow the dish to sit for 20 minutes or longer before serving for optimal flavor. This salad makes a refreshing side dish for many a Japanese meal, including Teriyaki Tofu, Udon Bowl, or Nori Rolls. We even found that it wonderfully complements the Wok-Tossed Cabbage Salad.
SERVES 4 TO 6
1 large daikon radish, peeled and grated
medium (about 2 cups)
3 carrots, peeled and grated
(about 2 cups)
1 tablespoon peeled and
minced fresh ginger
2 tablespoons freshly squeezed lemon juice
1 tablespoon toasted sesame oil
2 teaspoons soy sauce
2 teaspoons umeboshi vinegar
2 teaspoons mirin, optional
¼ teaspoon sea salt, or to taste
2 tablespoons black sesame seeds
- Combine the daikon and carrots in a large bowl and mix well.
- Combine the remaining ingredients except the sesame seeds in a small bowl and whisk well.
- Pour over the daikon and carrots and gently mix well. Top with sesame seeds before serving.
Variations
- Try toasting the sesame seeds.
- Replace the umeboshi vinegar with rice vinegar or your favorite.
- Replace some of the grated carrots with grated beets.
- Add 1 clove garlic, pressed or minced.
5. BURDOCK ROOT WITH GINGER SESAME SAUCE (GOBO SALAD)
Gobo, or burdock root, is slightly sweet and earthy. Combined with the dressing ingredients and toasted sesame, this salad is a sweet, toasty delight. Burdock has an abundance of healing and medicinal qualities and is eaten widely in the East. Create a Japanese salad sampler with the Wakame and Cucumber Salad and Daikon Carrot Salad.
MAKES 4 SIDE SALADS
2 cups burdock root, peeled, cut into matchsticks
(about 2 thin 10-inch pieces of burdock)
½ cup of water
1 tablespoon soy sauce
1 tablespoon mirin
1 tablespoon rice vinegar
1½ teaspoons peeled and grated fresh ginger
1 teaspoon sesame seeds
1 cup shredded carrots
2 tablespoons thinly sliced green onion
1 teaspoon toasted sesame oil, optional
- Place the burdock root in a sauté pan or small pot with the water, soy sauce, mirin, and vinegar. The burdock should be almost submerged in the liquid. Otherwise, add more water until most of the root is covered. Cover and cook for 5 minutes over medium heat.
- Remove the cover, lower the heat to low, and add the ginger. Cook for another 5 minutes or until the burdock is soft but still a little crunchy.
- Meanwhile, toast the sesame seeds in a separate, dry sauté pan for 2 or 3 minutes until they are light brown and fragrant. Add them to the burdock or if you are plating the salad yourself, you may wish to sprinkle the sesame seeds on last, after the salad is divided, to keep them from falling off in the dressing.
- Add the carrots, green onion, and toasted sesame oil, if using. Stir and serve immediately or refrigerate to store.
6. TEMPURA VEGETABLES
Though deep-frying and healthy living do not go hand in hand, we think you may enjoy this recipe every now and again. And choosing the best-quality ingredients makes a big difference.
Cut the vegetables as flat as possible; this makes them easier to fry in shallow oil. You may wish to lightly pre-steam harder vegetables such as potatoes, squash, or carrots. Please keep in mind that the smaller the variety of vegetables you use, the quicker the preparation time will be. Serve with soy sauce, Sweet and Sour Sauce, Ponzu Sauce, Mango Ginger Sauce, or one of the following dipping sauces.
SERVES 4
4 cups of mixed vegetables
(onions, zucchini, broccoli, carrots, mushrooms, etc.)
2 cups safflower or sunflower oil or
other oil for frying (16 fluid ounces)
2½ cups flour (try whole wheat or white spelled flour
or for gluten-free tempura use brown rice flour)
½ teaspoon of sea salt
2 cups sparkling water
- Cut the vegetables and set aside near the stove. Pour the oil into a large, deep sauté pan, pot, or wok. Heat the oil over medium heat for a few minutes while you prepare the batter.
- In a large mixing bowl, stir the flour and salt. Add the sparkling water and stir again to combine. Test if the oil is hot enough by dripping a little bit of the batter into it. If it sizzles and the batter remains at the top, you can begin.
- Dip the vegetables in the batter, shaking off the excess if necessary, and use tongs to place them into the oil one by one. Fill the pan with as many as can fit without sticking together.
- Fry on each side for 2 to 3 minutes, or until golden brown. Remove with the tongs, allowing each piece a few seconds to drip off excess oil. Transfer to a baking tray lined with paper towels. Serve immediately.
7. ROASTED EGGPLANT WITH BLACK SESAME SAUCE
Black sauces are cool! This one is made with black sesame seeds, which when combined with the eggplant give this dish a “baba ganoush of the Far East” effect. Use Japanese eggplant, which are thinner and smaller than American eggplant, if you can find them. If you do use the regular variety, slice the eggplant into thick cutlets.
Serve as a side with Ramen Noodle Stir-Fry, Tamari Ginger Tofu, or Teriyaki Tofu.
SERVES 6 TO 8
4 small Japanese eggplants, sliced in half
1 tablespoon of sea salt
Freshly ground black pepper
2 tablespoons diced red bell pepper, optional
Black and white sesame seeds
BLACK SESAME SAUCE
¼ cup black sesame seeds
½ cup of water
1 tablespoon freshly squeezed lemon juice
1 tablespoon plus 1 teaspoon soy sauce
⅓ cup sesame oil
1 tablespoon agave nectar or sweetener of choice to taste
1 tablespoon mirin
½ teaspoon crushed red pepper flakes
1 teaspoon toasted sesame oil
¼ teaspoon sea salt, or to taste
- Preheat the oven to 425°F. Place the eggplant halves in a casserole dish, sprinkle with salt, and allow them to sit for 5 minutes. Rinse well, lightly oil the casserole dish, and return the eggplant to the dish. Top with freshly ground pepper and a sprinkle of sea salt. Place in the oven and bake until a knife can easily pass through the eggplant, approximately 20 minutes.
- Meanwhile, place the Black Sesame Sauce ingredients in a blender and blend well. Pour into a small sauté pan and keep warm over low heat until the eggplant is done the cooking.
- When the eggplant is done the cooking, spread some sauce on each cutlet, top with diced red bell pepper, if using, and sprinkle with black and white sesame seeds before serving.
Variations
- Try serving the Black Sesame Sauce with roasted acorn squash. For a stunning presentation, you can stuff the squash with cooked black forbidden rice. Garnish with roasted red bell peppers and minced fresh cilantro.
- The sauce pairs nicely with any grilled or roasted vegetables.
- If you have more time, allow the eggplant to “sweat” for up to 20 minutes