Have you ever been wondering how Japanese restaurants make those unbelievable tastes that are bringing you back? The good part is that most of these so tasty meals are not hard to cook at home. You are just going to need a few simple ingredients and some simple tricks to make the Japanese flavors right in your own kitchen with the help of the most basic methods.
Japanese food is concerned with the freshness of the ingredients, balance of the flavors as well as the simple cooking processes. It does not have to do with complex cooking methods, the trick lies in quality ingredients, and adherence to traditional flavor combinations that have been refined over the centuries. Whether you are in the mood to have crispy tempura, teriyaki chicken with a savory flavor, or even a warm ramen, these restaurant-style recipes will enable you to transport the flavor of Japan to your dinner table.
We are going to visit eight of the most simple but delicious recipes in this guide that would not require a very long time to be made and would still taste like you have just left your favorite Japanese restaurant. Every recipe has step by step instructions on how to follow it, the ingredients that you can replace and tips or pro tips on how to get that ideal restaurant quality at home.
Pantry Japanese Staples to Make Authentic Tastes
The discussion of the main ingredients that make Japanese food so special should be mentioned prior to diving into the recipes. With such products in your pantry, you will find it a lot easier to prepare Japanese food.
Soy Sauce (Shoyu): This is the basis of Japanese cooking. To find the best soy sauce seek naturally brewed. Light soy is more salty and is added to season the food whereas dark soy gives color and more flavor.
Mirin: This wine is made of rice; it serves as a sweetener, as well as a glossy topping on dishes. When you are not able to find mirin, you can combine and substitute them with rice vinegar and sugar in equal amounts.
Rice Vinegar: Rice vinegar is a lot milder than regular vinegar and it is required in sushi rice and numerous dressings.
Dashi: This is the soup that is made of kelp and bonito flakes which are used as the bedrock of most Japanese soups and sauces. Instant dashi powder is convenient to purchase.
Miso Paste: Fermented soybean paste, provides rich savory taste. White miso is milder and sweeter and red miso is stronger and saltier.
Sesame Oil: For this aromatic oil, a little goes a long way in adding a great deal of nutty taste to dishes.
Core Component Function Location Replace
| Core Component | Function | Location | Replace |
|---|---|---|---|
| Soy Sauce | Base seasoning | Any grocery store | Tamari (gluten-free) |
| Mirin | Sweet cooking wine | Asian market/large grocers | Rice vinegar + sugar |
| Rice Vinegar | Mild acidity | Most grocery stores | White wine vinegar (diluted) |
| Dashi | Umami broth base | Asian markets | Chicken/vegetable broth |
| Miso Paste | Fermented flavor | Health food stores | Soy sauce + tahini |
| Sesame Oil | Nutty flavor | Most grocery stores | Toasted sesame oil |
Chicken Teriyaki in Restaurant Style
It is a traditional Japanese dish that comes to the mind of most people whenever they mention Japanese cuisine. Achieving the ideal sweet, salty, and savory balance in the teriyaki sauce and the attainment of the beautiful shiny glaze on the chicken are the secrets of restaurant-quality teriyaki.
Ingredients:
- 4 skinless, boneless chicken thighs
- 3 tablespoons soy sauce
- 3 tablespoons mirin
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon fresh ginger, grated
- 2 cloves garlic, minced
- 1 tablespoon vegetable oil
- 1 teaspoon cornstarch
- 2 green onions, sliced
Instructions:
Prepare the sauce: In a small bowl, blend soy sauce, mirin, brown sugar, rice vinegar, ginger, and garlic. Reserve half to glaze later.
Marinate chicken: Put the chicken thighs in the remaining sauce, at least 15 minutes, or refrigerate at most 2 hours.
Cook the chicken: Add oil in a large frying pan and heat over medium high. Take chicken out of marinade and cook 6-7 minutes on each side until it is golden brown and cooked through.
Prepare the glaze: In a small saucepan, mix the reserved sauce with cornstarch. Bring to a boil, stirring constantly until thickened (approximately 2-3 minutes).
Finish and serve: Coat the cooked chicken with the glaze and sprinkle with green onions. Serve over steamed rice.
Pro Tip: Use chicken thighs over breast, it remains tender and juicy, as in restaurants.
Authentic Miso Soup That Warms Your Soul
Miso soup is not as simple as it may appear, and it requires a bit of practice to get the components in balance. The trick is not to boil the miso paste that is likely to make it bitter.
Ingredients:
- 4 cups dashi broth
- 3 tablespoons miso paste (white or red)
- 1/2 cup silken tofu, cubed
- 2 green onions, thinly sliced
- 1 sheet nori (seaweed), cut into strips
- 1 teaspoon wakame seaweed (optional)
Instructions:
Prepare the dashi: If using instant dashi, prepare the broth as instructed on the package to make 4 cups of dashi. Heat in medium size saucepan.
Add miso: In a small bowl, whisk a few tablespoons of hot dashi with the miso paste until smooth. This prevents lumps.
Combine: Put the miso mixture back into the pot and stir. Do not boil – simmer gently.
Add toppings: Add tofu cubes and wakame gently. Heat for 1-2 minutes.
Serve: Ladle into bowls and add green onions and nori strips on the top.
Restaurant Secret: Sometimes restaurants add a tiny bit of sake to their miso soup to add depth of flavor.
Tempura That’s Crispy and Competitive with Restaurants
The trick of ideal tempura is to keep the batter cold and not to overmix it. The light, crispy coating contrasted with soft vegetables or shrimp within is what makes tempura so special.
Ingredients:
For the batter:
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1 cup ice-cold water
- 1 egg yolk
- Pinch of salt
For frying:
- Various vegetables (sweet potato, zucchini, bell peppers, onions)
- 8-10 large shrimp, peeled and deveined
- Vegetable oil for deep frying
For dipping sauce:
- 1/2 cup dashi
- 2 tablespoons soy sauce
- 2 tablespoons mirin
- 1 tablespoon grated daikon radish
Instructions:
Heat the oil: Heat oil in a deep pot or fryer to 340°F (170°C).
Prepare the batter: Whisk egg yolk with ice water. Add flour/cornstarch mixture and stir until just combined – lumps are okay! Keep the bowl on ice.
Prep ingredients: Cut vegetables into bite sizes. Pat everything dry with paper towels.
Fry: Dip in batter with excess dripping off. Fry 2-3 minutes until light golden. Don’t overcrowd the pot.
Prepare dipping sauce: Combine all dipping sauce ingredients and serve with hot tempura.
Pro-tip: To achieve restaurant style tempura, use club soda instead of water for an even lighter, crispier coating.
Perfect Sushi Rice Every Time
Perfect rice is the foundation of great sushi. This recipe will provide you with restaurant quality sushi rice that has the appropriate texture and flavor balance. For more Asian-inspired recipes and cooking tips, check out Home Tasty Recipes for additional culinary inspiration.
Ingredients:
- 2 cups short-grain sushi rice
- 2 1/4 cups water
- 1/4 cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
Instructions:
Rinse rice: Rinse rice in cold water until the water runs clear (approximately 5-6 rinses).
Cook: Add rice and water to a rice cooker or heavy pot. If on stovetop, bring to boil then reduce heat and simmer covered for 18 minutes.
Prepare sushi vinegar: Heat vinegar, sugar, and salt in a small pan until dissolved while the rice cooks.
Season the rice: Transfer hot rice to a large bowl. Slowly add vinegar mixture while folding with a wooden spoon. Fan the rice to cool.
Rest: Cover with a damp towel and let rest 30 minutes before using.
Ramen That Tastes Like It’s From Tokyo
Although traditional ramen can take days to make, this shortened version captures the essence of restaurant ramen and can be made in under half an hour.
Ingredients:
For the broth:
- 6 cups chicken broth
- 2 tablespoons miso paste
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 clove garlic, minced
- 1 teaspoon fresh ginger, grated
For serving:
- 2 servings fresh ramen noodles
- 2 soft-boiled eggs, halved
- 2 green onions, sliced
- 1 sheet nori, cut in half
- Optional: sliced pork or chicken
- Corn kernels
- Bean sprouts
Instructions:
Prepare broth: Heat chicken broth in a large pot. Add miso paste, soy sauce, sesame oil, garlic and ginger. Simmer for 10 minutes.
Prepare noodles: Cook ramen noodles as package directs. Divide between bowls.
Assemble: Pour hot broth over noodles. Top with halved eggs, green onions, nori and other toppings of your choice.
Serve immediately: Ramen is best when hot and fresh.
Gyoza Dumplings Restaurant Technique
These pan-fried dumplings with their crispy bottoms and soft tops are a favorite dish in Japanese restaurants, but surprisingly simple to make at home.
Ingredients:
- 1 package round dumpling wrappers
- 1/2 pound ground pork
- 2 cups napa cabbage, finely shredded
- 2 green onions, minced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
Instructions:
Prepare filling: Combine all filling ingredients except wrappers in a bowl.
Assemble gyoza: Place 1 tablespoon filling in center of wrapper. Wet edges and pleat to seal.
Cook: Add oil to a large skillet. Place gyoza flat side-down and cook until bottoms are golden (3-4 minutes). Add 1/3 cup water, cover with lid and steam 6-8 minutes.
Serve: Serve immediately with a dipping sauce made with soy sauce, rice vinegar and chili oil.
Japanese Curry Better Than Restaurant Version
Japanese curry is different from Indian curry – Japanese curry is milder, sweeter and has a thicker consistency. This is comfort food that many Japanese households rely on.
Ingredients:
- 2 tablespoons vegetable oil
- 1 large onion, sliced
- 2 carrots, chunked
- 2 potatoes, cubed
- 1 pound beef or chicken, cubed
- 4 cups beef broth
- 1 package Japanese curry roux (Golden Curry or Vermont Curry)
- Steamed rice for serving
Instructions:
Sauté vegetables: Heat oil and cook onion until golden. Add carrots and potatoes and cook 5 minutes.
Brown meat: Add meat and brown on all sides.
Add liquid: Add broth, bring to boil and simmer covered for 45 minutes.
Add curry: Break curry roux into pieces and add to pot, stirring until dissolved and thickened (10 minutes).
Serve: Serve over steamed rice.
Yakitori Skewers with Authentic Tare Sauce
These Japanese street food favorite skewers of grilled chicken with sweet-savory glaze are perfect to make at home.
Ingredients:
For the tare sauce:
- 1/2 cup soy sauce
- 1/4 cup mirin
- 2 tablespoons sake (or dry white wine)
- 2 tablespoons brown sugar
- 1 clove garlic, minced
For the yakitori:
- 2 pounds chicken thighs, cut into bite-sized pieces
- Wooden skewers, soaked in water
Instructions:
Make tare: Combine sauce ingredients in a small pan. Simmer until reduced by half and syrupy.
Skewer chicken: Thread chicken pieces onto moistened skewers.
Grill: Cook over medium-high heat 3-4 minutes per side, brushing regularly with tare sauce.
Serve: Serve hot with remaining tare as dipping sauce.
Pro Tips for Restaurant-Quality Results Every Time
Precise temperatures: Japanese cooking relies on exact temperatures. Get a quality thermometer for measuring oil temperature and meat doneness.
Fresh ingredients: Japanese cuisine celebrates the natural flavor of ingredients, so use the freshest products possible.
Take your time: Many Japanese dishes benefit from allowing sufficient time for steps like marinating meat or letting rice cool properly.
Presentation matters: Japanese cuisine is as visual as it is flavorful. Plate your dishes neatly and thoughtfully.
Taste and adjust: Always taste your food before serving and adjust seasoning as needed. The balance of flavors is key.
Ingredient Substitution Guide
| Japanese Ingredient | Substitute | Notes |
|---|---|---|
| Sake | Dry white wine | Use the same amount |
| Mirin | Rice vinegar + sugar | 1 tbsp each for 2 tbsp mirin |
| Dashi | Chicken broth | Add a pinch of MSG for umami |
| Short grain rice | Arborio rice | Similar sticky texture |
| Nori | Any edible seaweed | Different but similar |
| Panko | Fresh breadcrumbs | Toast lightly for crunch |
Making Japanese Cooking Part of Your Weekly Routine
Start with one or two recipes that appeal to you most. Japanese cuisine is built on layering flavors, so there’s no need to feel intimidated or think you need to master everything at once. Many of these dishes can be prepared in advance, making weeknight dinners much easier.
Consider making larger batches of some sauces like teriyaki glaze or tare sauce – these keep well in the refrigerator and can transform the simplest grilled meats and vegetables into restaurant-quality dishes.
For those interested in exploring more authentic Japanese cooking techniques and ingredients, Just One Cookbook offers comprehensive guides and traditional recipes that complement the simplified versions presented here.
Frequently Asked Questions
Q: Do I need to go to an Asian grocery store to make these recipes? A: Not necessarily! Most ingredients are available in regular grocery stores today. Soy sauce, rice vinegar, sesame oil and even miso paste are commonly found in the international aisle. For more specialty items like mirin and dashi, online ordering is always an option.
Q: How long do homemade Japanese sauces keep in the refrigerator? A: Most sauces like teriyaki and tare keep for 2-3 weeks when refrigerated in airtight containers. Miso soup should be consumed within 2-3 days.
Q: Is Japanese rice really different from regular long-grain rice? A: Absolutely! Japanese rice (short grain) has more starch, creating the sticky, cohesive texture needed for sushi and chopstick eating. Long grain rice won’t provide the same results.
Q: Can I make these recipes vegetarian or vegan? A: Many can be adapted! Use vegetable broth instead of dashi, substitute tofu for meat, and ensure your miso paste is vegan (some contain fish). Vegetable tempura is naturally vegetarian.
Q: What’s the most important technique to learn first? A: Learning to make good dashi or getting comfortable with soy-sauce-based seasonings will enhance any Japanese cooking. These form the flavor foundation of most dishes.
Q: How spicy is Japanese cuisine compared to other Asian cuisines? A: Japanese food is generally mild and focuses on subtle, clean flavors rather than heat. Spice usually comes in the form of wasabi, which provides a different kind of heat than chili peppers.
Q: Can I freeze any of these prepared dishes? A: Gyoza can be frozen before or after cooking. Curry also freezes well. However, delicate dishes like tempura and fresh preparations like sushi should be consumed immediately.
Q: What essential kitchen equipment do I need for Japanese cooking? A: A good chef’s knife, a rice cooker (or heavy-bottomed pot), a fine mesh strainer and wooden utensils will cover most Japanese recipes. A bamboo sushi mat is helpful if you want to make rolls.
It’s Time to Start Your Journey to Japanese Cooking Mastery
Japanese cuisine offers a world of incredible flavors and textures, from the comfort of a steaming bowl of ramen to the precision of perfectly formed sushi. The recipes in this guide are just the beginning of your adventure into authentic Japanese cooking.
Remember, restaurant-quality Japanese food doesn’t require complex techniques or expensive equipment – just an understanding of how to balance flavors, respect ingredients, and take the time to do things properly. Start with the dishes that appeal to you most, stock your pantry with essential ingredients, and don’t be afraid to experiment with new flavors.
With practice, you’ll discover that you can not only recreate the dishes you love from your favorite Japanese restaurant at home, but the process itself is deeply rewarding. The authentic flavors you’ll create in your own kitchen will amaze family and friends, and you may even find yourself preferring your homemade versions to restaurant takeout because you know exactly what goes into every delicious bite.
The world of Japanese cuisine is vast and diverse, but these fundamental recipes and techniques are all you need to begin creating memorable meals that capture the essence of this remarkable culinary tradition. Pick up your chopsticks, warm your skillet, and begin your delicious journey into the art of Japanese cooking.