Sudachi

Garlic Steak Fried Rice (Teppanyaki Restaurant Style)

Yuto Omura — Sat, 25 Oct 2025 00:08:17 +0000

What if your weeknight fried rice could taste like teppanyaki restaurant in Japan without the chaos or the takeout bill?

I’ve made ramen restaurant style chahan, miso yakimeshi, and ketchup chicken rice, but this teppanyaki steak version delivers maximum wow-factor with minimum stress. Ready to skip takeout tonight?

Garlic Steak Fried Rice

Recipe Snapshot

What is it? Teppanyaki-style steak fried rice with garlic chips.
Flavor profile: Savory, Garlicky, Buttery
Why you’ll love this recipe: It transforms the leftover rice into your biggest win, in one pan, in 25 minutes.
Must-haves: Garlic, Beef steak, Heavy skillet or wok
Skill Level: Medium
Suitable for Meal Prep? Yes!

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What is Teppanyaki-Style Garlic Rice?

Teppanyaki-style garlic fried rice (ガーリックライス) is warm, buttery rice cooked with golden, fragrant garlic. Originally born in Kobe, Japan, it became a favorite side for teppanyaki-style steak dinners, soaking up all that savory beef flavor right off the grill.

The idea came from a Filipino customer who asked the chef to toss in some garlic and the rest is delicious history.

Today, it is an easy win at home: quick to make, deeply satisfying, and versatile enough to pair with almost anything. It’s a perfect example of Japanese-Western fusion cuisine, familiar ingredients like butter and garlic meeting Japan’s love for perfectly seasoned rice.

Garlic Fried Rice Ingredients

Cooked Rice (Japanese short-grain or Calrose): Grab short-grain or Calrose at Asian grocers or online. I actually recommend day-old rice from the fridge and break up clumps so every grain gets glossy for this recipe.
Beef Steak (sirloin, ribeye, New York strip…etc): This is where the dish gets its “wow” factor, so grab whatever looks good at your regular grocery store. Sirloin, ribeye, or New York strip all work beautifully. Relatively thick cut is recommended.
Garlic Cloves: Fresh garlic is the star! Golden chips bring a toasty crunch while minced garlic melts into sweet, savory aroma.

Jump to Full Recipe Measurements

Substitutions & Variations

No Japanese rice? Grab Calrose rice (medium-grain) in the rice aisle. Brands like Botan or Nishiki are at grocery stores and work perfectly for fried rice. They’re close enough to Japanese rice.
Not feeling beef steak tonight? Swap in pork chops, chicken thighs, or even shrimp. The garlic butter situation works with all of them. Just adjust your cooking time! All of the alternatives need to be cooked through completely (no pink).
Want it spicy? Toss 1-2 dried red chili peppers (or a big pinch of red pepper flakes) into the oil when you’re frying the garlic slices at the beginning.

Have trouble finding Japanese ingredients? Check out my ultimate guide to Japanese ingredient substitutes!

How to Make My Garlic Steak Fried Rice

Before you start: Mince 1 clove of garlic and slice the other clove thinly after removing the green germ if present. Removing the germ softens pungency and prevents burning.

Also, sprinkle both sides of your steak generously with salt, then let it rest at room temperature for at least 15 minutes, ideally 30 if you’ve got the time.

Choose the Best Pan

Professional teppanyaki chefs work on thick steel griddles that hold ferocious heat, but home kitchen doesn’t need that firepower. A heavy-bottomed cast iron skillet, carbon steel wok, or even a thick stainless pan will work beautifully.

No cast iron or carbon steel? Your regular nonstick will still deliver tasty results; you’ll just need a gentler hand with the heat.

STEP

Make the Garlic Oil and Chips

i. Add neutral oil to the cold pan, scatter in the sliced garlic, and cook low and slow (about 5 minutes) until pale gold. This gently flavors the oil and yields crisp chips; swirl occasionally so slices color evenly.

ii. Remove chips the moment they turn straw-gold as carryover heat will deepen them. Then reserve both chips and oil.

Why Low Heat Matters

Starting garlic in cold oil lets aroma diffuse before browning. Once it tips past golden, bitterness blooms fast. Keeping heat low safeguards that sweet, nutty profile you want for the rice.

STEP

Sear the Steak with Frequent Flipping

i. Crank your now-empty skillet with garlic oil to high heat. Grind fresh black pepper over both sides of your rested steak, then lay it gently into the pan.

ii. Flip every 30 seconds for even cooking and a fast, deep crust. Cook about 4 minutes (8 flips) total.

iii. Transfer the steak to a rack for 3-5 minutes. Catch any juices on the plate. Those drippings are liquid gold, add them back to the rice later for built-in beefy depth. Expect a small temperature rise during the rest, which helps land your target doneness.

STEP

Bloom the Garlic & Fry the Rice

i. Return the pan to low heat with the remaining garlic oil, and add the minced garlic. Stir gently just until fragrant to perfume the base of the rice. Avoid browning. If it starts to color, immediately proceed to the next step to halt cooking.

ii. Increase to medium, add cool, firm rice, and press-and-chop with a spatula to break clumps as the grains drink the aromatic oil. If using freshly cooked rice, spread it on a tray for a minute to vent before it hits the pan.

iii. Sprinkle in a pinch of salt, Asian chicken bouillon powder, and oyster sauce. Splash sake along the pan’s rim so it sizzles and loosens flavorful fond. Stir to coat and keep breaking any new clumps. Tip in the reserved steak juices now too so they mingle with the rice.

STEP

Char the Soy, Then Toss

i. Scoot rice to create a hot bare spot, raise heat to high, and drizzle soy sauce into that zone. Wait ~5 seconds as it sizzles and darkens, then toss to coat all the grains.

You’re essentially building smoky aroma without soaking the rice.

Why the Char Works

Those toasty aromas are Maillard reaction notes. The same class of reactions responsible for the color and fragrance of seared meat, toast, and even soy sauce itself. Brief contact on a hot surface concentrates flavor without adding excess moisture.

ii. Cut the heat, melt in unsalted butter and fold through chopped parsley for a glossy finish. The butter rounds sharp edges from the soy while keeping the grains separate and lightly coated.

STEP

Plate and Finish

i. Mound the rice in a bowl or a plate.

ii. Fan the steak slices on top, and shower with chopped green onions and the reserved garlic chips. Squeeze on a little lemon, add a final crack of pepper, and serve immediately while the chips stay crisp.

Essential Tips & Tricks

Use heavy cookware like cast iron or carbon steel for stable heat.
Use day-old or cooled rice. Warm, freshly cooked rice clumps. Lightly dried rice stays fluffy when tossed. If using hot rice, spread it briefly to vent steam first.
Keep the pan moving. Constant stirring and lifting prevent scorching and help each grain coat evenly in aromatic oil.
Add steak drippings back into the rice. Those juices act like instant umami stock.
Finish with butter off-heat. It melts into a silky glaze, rounding the salty-soy flavors and keeping grains separate.

With these simple tips in mind, you’re set for success every time you make garlic steak fried rice.

Storage & Meal Prep

Fridge: Store cooled garlic steak rice in an airtight container up to 1 day. Beyond 24 hours, the rice dries out and the flavor fades.

Freezer: Airtight container or freezer bags, up to 2-3 weeks. Portion into single servings, flatten into thin layers for faster, more even reheating, and wrap tightly to prevent freezer burn and odor transfer.

Meal Prep: Rice: Cook rice 1 day ahead, spread on a tray to cool completely, then refrigerate in an airtight container. Steak: Season steak with salt up to 4 hours ahead

Reheating: For best results, reheat in a skillet over medium-high heat with oil until sizzling hot. Microwaving also works, heat in intervals and mix each time to ensure even heating. Make sure it’s piping hot before serving.

What to Serve With This Recipe

Steak Fried Rice Q&A

Why does my garlic taste bitter or burnt?

You overheated it. Start garlic in cold oil over low heat and pull it the moment it turns pale gold. Avoid high heats and don’t let it brown.

My garlic rice turns mushy. What went wrong?

Too much moisture or crowding. Use cooled, dry rice. Cook 200-300 g per batch depending on your pan size.

Why does the rice stick to my pan?

The pan wasn’t hot or oiled enough, or it’s overcrowded. Preheat thoroughly, use enough oil, listen for a steady sizzle, and stir/lift often. If sticking starts, boost heat and deglaze the stuck bits with a few drops of soy to release them.

More Japanese Beef Recipes

Hungry for more? Browse through my collection of Japanese beef recipes to discover flavorful dishes that’ll satisfy your cravings!

Did You Try This Recipe?

I would love to hear your thoughts!

Leave a review and rating in the comments below. I also love to see your photos – submit them here!

Garlic Steak Fried Rice (Teppanyaki Restaurant Style)

Bring the Teppanyaki restaurant home with this fragrant and buttery garlic fried rice topped with perfectly cooked beef steak and crispy garlic chips!

Course Dinner, Main Course

Cuisine Fusion, Japanese

Method Pan fry

Prep Time 5

Cook Time 15

Resting Time 15

Total Time 35

Servings servings

Calories 379kcal

Author Yuto Omura

Ingredients

150 g beef steak about 2 cm thick, well-marbled ribeye/sirloin…etc
2 cloves garlic
1 tbsp cooking oil neutral, high smoke point
1 pinch ground black pepper
200 g cooked Japanese short-grain rice cold/day-old, Calrose ok
1 tsp sake or dry sherry
½ tsp Chinese-style chicken bouillon powder
½ tsp oyster sauce
¼ tsp salt fine sea or kosher
1 tsp Japanese soy sauce (koikuchi shoyu)
1 tsp unsalted butter
dried parsley to taste
½ tsp lemon juice
finely chopped green onions to taste

Metric – US Customary

Instructions

Sprinkle both sides of 150 g beef steak with a generous pinch of salt and rest at room temperature for 15-30 minutes. Take 2 cloves garlic and remove the cores. Finely mince half, and thinly slice the other half.
Pour 1 tbsp cooking oil into a cold wok or large skillet and heat on low. Add the sliced garlic (save the minced for later) and gently heat until lightly golden and crisp.
Place the garlic slices on a piece of a kitchen paper to absorb excess oil.
Increase the heat to high and sprinkle the rested steak with 1 pinch ground black pepper on each side. Once fully heated, place the steak in the pan and flip every 30 seconds for 4 minutes (8 flips).
Transfer the steak to a wire rack with a container underneath to catch the juices. Rest for 3-5 minutes.
Reduce the heat to low and using the same pan, add the minced garlic. Don't let the garlic brown. As soon as it smells fragrant, add 200 g cooked Japanese short-grain rice, increase the heat to medium and break it up with a spatula.
Sprinkle ¼ tsp salt, ½ tsp Chinese-style chicken bouillon powder and ½ tsp oyster sauce over the rice and splash 1 tsp sake around the edge of the pan. If your steak has released juices, pour it in now and mix thoroughly into the rice.
Push the rice to one side, increase the heat to high and pour 1 tsp Japanese soy sauce (koikuchi shoyu) into the empty space. Let it sizzle for a few seconds then move the rice back into the space and toss to coat.
Turn off the heat and add 1 tsp unsalted butter and some dried parsley, then mix well and divide into serving bowls.
Cut the steak into thick slices and place them on top of the rice. Serve with a squeeze of lemon, some freshly ground black pepper, finely chopped green onions and the crispy garlic chips. Enjoy!

Notes

Swap proteins as needed. Pork chops, chicken thighs, or shrimp all work. Adjust cook time and cook through.

Pick a heavy pan (cast iron, carbon steel, or thick stainless) for steady heat. Nonstick also works with gentler heat.

Storage: Fridge 1 day in an airtight container, Freezer 2-3 weeks in flat, single-serve packets to reheat evenly and prevent odor transfer.

Meal prep: Cook rice 1 day ahead, spread on a tray to cool completely, then refrigerate. Salt steak up to 4 hours ahead.

Reheating: Best in a skillet over medium-high with a little oil until sizzling; microwave is acceptable.

Serving ideas: Japanese Seaweed & Tofu Salad, Pickled Daikon (Takuan), Japanese Egg Drop Soup, Hōjicha Ice Cream

Nutrition

The post Garlic Steak Fried Rice (Teppanyaki Restaurant Style) appeared first on Sudachi.

Easy Kabocha Squash Soup

Yuto Omura — Wed, 22 Oct 2025 23:43:35 +0000

Picture kabocha so sweet it needs no sugar, blended so smooth your spoon glides through like silk.

This potage surpasses both miso soup‘s simplicity and corn potage‘s creaminess. Your family won’t believe you made this at home.

Kabocha Squash Soup

Recipe Snapshot

What is it? Silky Japanese-style pumpkin potage with herby croutons.

Flavor profile: Silky, Sweet, Umami-rich

Why you’ll love this recipe: It’s wholesome, cozy, and beautifully fragrant. A recipe that makes even weeknights feel special.

Must-haves: Blender (or immersion blender), Kabocha squash, Fine-mesh strainer

Skill Level: Easy

Suitable for Meal Prep? Yes!

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What is Kabocha Squash Soup?

Kabocha soup (かぼちゃスープ), or kabocha squash potage, is one of those quiet cultural crossovers that feels both French and Japanese at once. The word “potage” came from French cuisine, but in Japan, it evolved into a category of silky soups thickened with pureed vegetables.

Kabocha squash reached Japan through Portuguese traders via Cambodia in the 1500s, and the Japanese word kabocha actually comes from “Cambodia.” Over time, Japan embraced this humble vegetable in dishes like simmered kabocha and kabocha croquette, and eventually turned it into a creamy Western-inspired soup enjoyed in homes and cafés alike.

Kabocha Soup Ingredients

Kabocha Squash: A naturally sweet, nutty winter squash that purées into a velvety, chestnut-like soup base. You’ll find whole kabocha at Asian groceries and often at fall farmers’ markets. We will discuss alternatives in the next section.

Onion: This humble ingredient does serious work. It builds the savory backbone that balances kabocha’s sweetness. When you sauté onion slowly in butter until it turns translucent and golden, its natural sugars caramelize and its glutamates (umami compounds) deepen the overall flavor into something restaurant-worthy.

Milk & Heavy Cream: Whole milk loosens the kabocha purée and makes it sip-smooth.

Jump to Full Recipe Measurements

Substitutions /Variations

Can’t find kabocha? Buttercup squash is your best bet. Butternut squash works well too, though it’s a bit less sweet and more watery (just simmer it a little longer to concentrate the flavor). Acorn squash is usable but tends to be more fibrous and mild, so roast it first to intensify the sweetness. Skip sugar pumpkins (pie pumpkins). If you’re in Europe, look for “Hokkaido pumpkin” or “Potimarron”.

Dairy shortcuts: This recipe calls for equal parts milk and heavy cream anyway, you can just use half-and-half from the start if you’re in the U.S.

Dairy-free options: Swap milk for unsweetened soy milk (adds a subtle nutty flavor) or full-fat canned coconut milk (richer and naturally sweet). For cream, you can try oat cream or coconut cream. Replace butter with olive oil or vegan butter. Plant-based milks can be thinner, so you may need slightly less liquid overall.

Gluten-free options: The soup is naturally gluten-free as long as you make sure to use gluten-free white miso. You can also use gluten-free baguette for the croutons!

Have trouble finding Japanese ingredients? Check out my ultimate guide to Japanese ingredient substitutes!

How to Make My Kabocha Squash Soup

Before you start: Cube your baguette for croutons and set it aside. Soften or melt the crouton butter so it coats evenly later. Thinly slice your onion.

Optional Kabocha Prep

Honestly, I find kabocha naturally sweet enough to skip this step, but if you have time and crave next-level sweetness, roast your squash cubes at 160°F (70°C) in a low oven. The gentle, extended heat converts more starch into sugar. It’s entirely optional, but worth knowing if you’re chasing more sweetness.

STEP

Peel and Cut the Kabocha

i. Use a spoon to scoop out the seeds and pulp from the center of the kabocha.

ii. Lay your squash on a stable cutting board and use a sharp knife to shave off the tough green skin in downward strokes.

iii. Once peeled, chop the flesh into large, irregular chunks.

Why I Prefer Chunky Cuts Over Thin Slices

Thin slices cook faster, but one caveat with thin slices is if you’re making a big batch, they pile up and steam unevenly in the pot, creating mushy outer layers and half-raw centers. Think of it as a trade-off: thin = quick and delicate; chunky = patient and luscious. Choose based on your evening.

STEP

Cube and Season the Croutons

i. Preheat the oven to 180℃ (356°F). Toss bread cubes with olive oil, salt, dried herb mix, and melted butter. Fold in thin ribbons of tender kabocha peel.

ii. Spread in a single layer and bake on an upper rack for 10 minutes until golden and crisp.

Why Croutons and Skin Chips Matter So Much

Creamy soups can taste one-note after a few spoonfuls. Velvety, yes, but predictable. The fix? Textural contrast and aromatic punches. Crispy croutons wake up your palate between silky sips, while those roasted kabocha skins add an earthy, almost savory umami note that circles back to the soup’s main ingredient.

There’s also a subtle brain trick at play! When you see recognizable pieces of kabocha floating in the bowl, your mind registers “This is definitely squash soup,” and you perceive the flavor more vividly. Feel free to toss in roasted pumpkin seeds for extra crunch too.

STEP

Sweat the Onions Then Kabocha

i. While we wait for the oven, melt unsalted butter over medium-low heat. Add the thinly sliced onion and salt. Cook, stirring, until the onion turns translucent and sweet but not browned. Stop just before golden.

ii. Stir in the kabocha chunks with another pinch of salt. Toss for 1-2 minutes to coat in butter and start softening the surface. Seasoning now helps the squash absorb salt evenly later and prevents flat tasting purée.

iii. When the edges start to break, add water.

Want more umami punch?

Use kombu dashi stock instead of plain water to amplify the umami!

iv. Cover and simmer on low for 10-15 minutes until the pumpkin crushes easily with a spoon. Keep the bubbling gentle to preserve color and a fresh, sweet aroma.

v. If liquid reduces too fast, add a splash of hot water to maintain a shallow “just-covered” level.

STEP

Blend for Silkiness

i. Take the pot off heat and blend with a blender (or immersion blender), starting low and moving to high, sweeping the head across the pot to catch fibers.

ii. When smooth, add cold unsalted butter and blend 20-30 seconds more to micro-emulsify for gloss and body.

Better Blending Techniques

Blending from low to high reduces pockets of unblended pulp, and adding butter during blending helps create a stable emulsion for a silkier mouthfeel. Pressing the soup through a strainer after blending yields a restaurant-smooth finish.

STEP

Strain for Silk (Optional but Magnificent)

i. If you want the kind of texture that makes guests ask “Did you really make this at home?”, pour your blended soup through a fine-mesh strainer or chinois into a clean pot.

ii. Use the back of a ladle or spoon to press the puree through, leaving behind any lingering fibers or skin fragments. Yes, it’s an extra dish to wash, but the payoff is soup so smooth it coats a spoon in a glossy, unbroken ribbon.

STEP

Finish Up The Soup

i. Return the soup to a clean pot and stir in heavy cream and milk (you can use half and half if it’s available). Warm gently over low heat until steamy and slightly thickened, but do not boil.

ii. Add another pinch of salt and a sprinkle nutmeg. Set the heat to low and let the soup barely simmer, about 3-5 minutes. Stir occasionally to prevent a skin from forming.

Once dairy enters the pot, high heat is your enemy. Boiling causes the milk proteins to curdle and the cream to separate into greasy puddles. Keep it at a lazy simmer.

iii. Turn off the heat and dissolve white miso. Make sure to taste test at this point!

Make Sure to Taste and Adjust Now!!

Every kabocha varies in sweetness, so grab a spoon and taste. If the soup feels flat or one-dimensional, add salt one pinch at a time. Counterintuitively, too little salt mutes the squash flavor instead of letting it shine. Went overboard? Rescue it by whisking in milk a tablespoon at a time until balanced. Keep adjusting until the kabocha’s natural sweetness suddenly pops on your tongue.

STEP

Garnish and Serve

i. Ladle the hot soup into warmed bowls. Crack white pepper over the surface, scatter a handful of those kabocha-skin croutons on top, and finish with a pinch of chopped fresh parsley for a pop of green against the orange.

Essential Tips & Tricks

Blend low to high for silky texture and finish with butter to stabilize the emulsion and prevent graininess.

Strain for next-level smoothness.

Use clear visual and sensory cues to guide timing more reliably than minutes (translucent onions, fork-tender pumpkin, gentle steam).

Don’t skip the tasting step before serving. Kabocha sweetness varies wildly by squash, so taste and adjust salt pinch by pinch. Too little salt actually flattens the squash flavor instead of boosting it.

Keep the heat low once dairy goes in to prevent splitting, curdling or scorched milk flavor.

With these simple tips in mind, you’re set for success every time you make kabocha soup.

Storage & Meal Prep

Fridge: Store in an airtight glass or BPA-free container for 2-3 days. Let the soup cool completely before sealing to prevent condensation and spoilage.

Freezer: Freeze the concentrated base (before adding milk and cream) for best results, up to 3-4 weeks.

Meal Prep: Make the soup base (through the blending step) up to 2 days ahead and refrigerate. Add dairy and final seasonings just before serving to keep the texture silky. Croutons stay crispy for 3 days in an airtight container, kabocha skins should be stored separately in the fridge for 1-2 days.

Reheating: Transfer chilled or thawed soup to a pot and warm over low heat, stirring frequently to prevent scorching.

What to Serve With This Recipe

Miso-Glazed Salmon

Soy-Butter Salmon

Spinach with Japanese Sesame Dressing (Goma-ae)

Japanese Hamburger Steak

Kabocha Soup Q&A

My kabocha soup tastes too sweet and bland. What went wrong?

You likely added too much milk, cream, or didn’t use enough salt.

The soup scorched on the bottom or boiled over. How do I prevent this?

Once you add dairy, keep the heat low and stir frequently. Milk boils over easily and burns quickly on high heat. Use a heavy-bottomed pot and never fill it more than three-quarters full.

Why is the texture gritty or fibrous?

Incomplete blending or straining leaves squash fibers and onion bits behind. Blend from low to high until fully smooth and pass through a fine mesh sieve or chinois.

More Japanese Soup Recipes

Mushroom Miso Soup

Japanese Clear Soup

Ginger Miso Soup (Vegan)

Japanese Egg Drop Soup

From clear broths to hearty miso bowls, learn about all the types of Japanese soup you can make at home!

Did You Try This Recipe?

I would love to hear your thoughts!

Leave a review and rating in the comments below. I also love to see your photos – submit them here!

Easy Kabocha Squash Soup

This silky smooth kabocha soup is rich, creamy and highlights the natural sweetness of kabocha squash. It's fall comfort in a bowl!

Course Appetizers, Lunch, Sides, Soups

Cuisine Japanese

Method Simmer

Duration 30 minutes

Diet Egg Free, Gluten-Free, Pescatarian, Vegetarian

Prep Time 5

Cook Time 25

Total Time 30

Servings servings

Calories 249kcal

Author Yuto Omura

Ingredients

½ onion yellow or white
450 g kabocha squash substitute: buttercup, butternut, or Hokkaido pumpkin, avoid pie pumpkins
20 g unsalted butter for sautéing, use olive oil or vegan butter for dairy-free
¾ tsp salt ¼ tsp × 3, divided
300 ml water or kombu dashi for added umami
10 g unsalted butter for blending
150 ml heavy cream or half-and-half instead of separate milk + cream
150 ml whole milk or half-and-half
1 pinch nutmeg powder
½ tsp white miso paste
ground white pepper to taste
dried parsley to taste

Croutons & kabocha skin topping

100 g baguette cubed, gluten-free baguette also works
1 tbsp olive oil
1 tsp dry mixed herbs Italian seasoning or herbs de Provence
⅛ tsp salt
1 tbsp unsalted butter melted or very soft

Metric – US Customary

Instructions

Before you start, preheat your oven to 180 °C (356 °F) and thinly slice ½ onion.
Scoop out the seeds and pulp from the center of 450 g kabocha squash.
Place the flat side down on a stable cutting board and use a sharp knife to cut off the skin in downward strokes. Save the pieces of skin for later.
Cut the rest of the kabocha into large chunks and set aside for later.
Cut 100 g baguette into bitesize cubes and place them in a mixing bowl. Add 1 tbsp olive oil , 1 tsp dry mixed herbs, ⅛ tsp salt and 1 tbsp unsalted butter (melted). Toss until evenly coated, then add the kabocha skin and mix again.
Spread the baguette and kabocha skin in a single layer on a baking sheet and bake at 180 °C (356 °F) on the top shelf for 10 minutes.
Heat a pot on medium low and add 20 g unsalted butter. Once melted, add the sliced onion and ¼ tsp salt. Fry gently until translucent.
Add the kabocha and another ¼ tsp salt, and cook until the edges start to soften.
Pour 300 ml water into the pot and cover. Cover and simmer on low for 10-15 minutes or until the kabocha is soft enough to crush with a spoon. Check occasionally and add a splash of water if needed.
Use a heatproof blender or immersion blender to blitz until smooth. Add 10 g unsalted butter and blitz for another 20-30 seconds.
For an extra smooth result, pour through a mesh sieve over a clean pot.
Place the pot back on the stovetop and add 150 ml heavy cream and 150 ml whole milk. Add ¼ tsp salt and 1 pinch nutmeg powder. Heat on low until it reaches a low simmer. Stir occasionally to prevent a skin forming.
Turn off the heat and whisk in ½ tsp white miso paste.
Pour into warmed serving bowls and place the croutons and kabocha skin slices in the center. Sprinkle with ground white pepper and dried parsley to taste. Enjoy!

Notes

Can’t find kabocha? Use buttercup squash (closest match), butternut squash (simmer longer to concentrate), or Hokkaido pumpkin/Potimarron in Europe. Avoid pie pumpkins.

If you’re celiac, feel free to use gluten-free bread for the croutons.

Substitute 300 ml half-and-half for the milk + cream combo. For dairy-free, use unsweetened soy milk or full-fat coconut milk (reduce liquid slightly as plant milks are thinner), and swap butter for olive oil or vegan butter.

Creamy soups taste one-note without textural contrast. Kabocha-skin chips and crispy croutons add crunch and earthy umami, plus your brain recognizes the squash pieces and perceives flavor more vividly. Toss in roasted pumpkin seeds for extra crunch.

Always taste before serving! Kabocha sweetness varies wildly. Add salt pinch by pinch until the squash flavor pops. Too salty? Whisk in milk one tablespoon at a time to balance.

Storage & meal prep: Fridge (2-3 days in airtight container). Freezer (freeze base before adding dairy, up to 3-4 weeks). Meal prep the base 2 days ahead and add dairy just before serving.

Serving ideas: Miso-Glazed Salmon, Soy-Butter Salmon, Spinach with Japanese Sesame Dressing (Goma-ae), Japanese Hamburger Steak

Nutrition

The post Easy Kabocha Squash Soup appeared first on Sudachi.

10+ Daikon Radish Recipes: Simple Japanese Ways to Use It Up

Yuto Omura — Tue, 21 Oct 2025 23:36:59 +0000

Ever bought a giant daikon radish, only to watch it wilt in your fridge? That crisp, white root should become tender, sweet meals, but the size is simply intimidating. As a Japanese who loves this vegetable, I’m going to show you exactly how to enjoy every last bit.

1. Daikon Radish “Steak”

Featured Comment

I made this a couple nights ago and it was actually very good!! I’m new to using daikon and had not-so-tasty experiences with it before but I would make this recipe again!

– @julesmckinney (from YouTube)

This recipe turns daikon into a proper Japanese main course by treating it like a protein. I parboil the thick rounds until fork-tender, then sear them in garlic oil to develop a golden crust.

The name might raise eyebrows, but in Japan we do call this a “steak”, but when you need to use up a whole daikon quickly, this is the way to do it.

Daikon Steak

Buttery mashed potato, crispy garlic chips and an umami-rich Japanese style sauce served with a tender and flavorful daikon "steak", this is the dish that will change how you think about daikon radish!

Daikon steak recipe

2. Japanese Daikon Salad

Featured Comment

Again and again thank you Yuto-san for this daikon’s recipe! It’s a simple one but so delicious….

– @nickykochka1565 (from YouTube)

Many people might think daikon can’t be eaten raw, but this salad changes that. If you want to use lots of daikon radish in a Japanese salad, this is the recipe for you.

It’s the go-to when I want something bright, and easy with a satisfying crunch!

Addictive Daikon Salad (Izakaya Style)

This addictive side salad is made with crunchy daikon radish mixed with tuna and mayo, then drizzled with a light and tangy homemade dressing. Once you start, you won't be able to stop!

Japanese daikon salad recipe

3. Buri Daikon

Tender yellowtail and thick daikon slices are gently simmered in a soy-based broth until rich and flavorful. The daikon soaks up the umami essence of the fish, creating a deep, comforting harmony.

It’s one of Japan’s most traditional ways to showcase winter ingredients. This is a beloved winter comfort dish enjoyed in homes across the country.

Buri Daikon (Yellowtail and Daikon Stew)

Buri Daikon is a fragrant and warming side dish made with tender chunks of yellowtail and daikon radish simmered in a delicious broth made with Japanese condiments.

Buri daikon recipe

4. Oden

A cozy pot of oden simmers with an assortment of ingredients, but it’s the daikon that steals the show in my opinion. Slowly cooked in a light soy-dashi broth, the daikon becomes tender and soaked with savory flavor. Each bite practically melts on the tongue.

This is another classic Japanese winter staple where daikon truly shines.

Oden (Japanese Winter Stew)

Oden is a traditional Japanese one-pot dish made with an assortment of fishcakes, tofu, eggs, meat, and vegetables simmered in a light soy sauce-flavored dashi broth. It is the perfect comfort dish in winter!

Authentic oden recipe

5. Pork Miso Soup (Tonjiru)

This hearty soup blends tender pork slices with root vegetables, especially daikon that absorbs every drop of miso-rich broth.

If you love miso soup, you’ll definitely love this heartier version loaded with pork and vegetables. It’s incredibly comforting, uses a generous amount of daikon, and teaches you authentic Japanese soup-building technique without intimidation.

Tonjiru (Butajiru) Japanese Pork Miso Soup

Tonjiru is a warming Japanese home-style dish made with tender pork belly and a variety of vegetables served in a rich miso soup. It's the ultimate comfort dish that will leave you wanting more!

Tonjiru recipe

6. Easy Takuan

This recipe turns surplus daikon into golden pickles with a gentle balance of sweet and sour. A quick cure draws out moisture while infusing flavor, creating that signature crunch and cheerful color.

If you ever find yourself with too much daikon, make this.

Quick & Easy Takuan (Yellow Pickled Daikon)

Takuan is a vibrant yellow pickle made with daikon radish, it's perfectly sweet and crunchy and makes a great side or snack. This recipe is a shortcut version that allows you to enjoy this iconic pickle in just a few days!

Easy takuan recipe

8. Chicken Miso Soup

Featured Comment

This recipe is so good. At first I thought “rendering the fat from the chicken skin cant make that much of a difference” but I was mistaken! The chicken skin really brings out the chicken flavour and makes the soup even creamier!

– @mariab.5645 (from YouTube)

This cozy miso soup swaps pork for tender chicken, creating a rich, full-bodied broth that’s still light and balanced. It’s a heartier version of miso soup that feels both wholesome and indulgent.

For those who prefer not to use pork, this recipe is the perfect fit.

Chicken Miso Soup (Torijiru)

Torijiru is a lesser-known version of miso soup made with tender chicken and wholesome vegetables. My version is packed with flavor and texture and topped with crispy chicken skin for a surprise crunch!

Chicken miso soup recipe

9. Fukujinzuke (Japanese Pickles for Curry)

Featured Comment

Very delicious! I have been looking for this recipe as it pairs so wonderfully with curry. My family and friends have enjoyed this recipe, too. This was very easy to make. I only used daikon but plan to incorporate other vegetables in future batches.

★★★★★

– Robin

This colorful pickle mix combines finely chopped daikon, cucumber, and other vegetables in a sweet soy-based brine.

Are you a fan of Japanese curry rice? If you are, try making this homemade curry pickle with daikon. Fukujinzuke is unimaginable without curry rice in Japan.

Fukujinzuke (Japanese Pickles for Curry)

Fukujinzuke is a tangy and crunchy pickle made with a variety of vegetables and is typically served with Japanese-style curry. Try making your own from scratch at home with this delicious recipe!

Japanese curry pickles recipe

10. Kenchin Jiru

Featured Comment

Just made it tonight! So good and so comforting!

★★★★★

– Rodrigo

I’ve shown you tonjiru and chicken miso soup, so now let me share a plant-based way to consume daikon radish.

A traditional Buddhist-inspired soup, kenchin jiru highlights daikon’s versatility in a plant-based Japanese broth.

Kenchin Jiru (Traditional Japanese Vegetable Soup)

Kenshin Jiru is a filling and nutritious soup made with a variety of vegetables served in a soy sauce-flavored dashi broth. This traditional dish is rooted in Buddhism and is suitable for vegans too!

Kenchinjiru recipe

11. Grated Daikon Hotpot

I’ll be honest, this Japanese hot pot isn’t as well-known as chanko nabe or other popular ones, but it’s incredibly delicious. Plus, it uses lots of daikon in a way you probably never imagined.

If you want to consume daikon in winter through a method that’s completely different from everything else, you absolutely need to try this.

Mizore Nabe (Grated Daikon Radish & Pork Hotpot)

Mizore Nabe is a refreshing hot pot dish made with pork, vegetables, and tofu in a light dashi-based broth and topped with a generous helping of grated daikon.

Daikon hot pot recipe

12. Pickled Daikon and Carrot Salad (Kohaku Namasu)

Thinly sliced daikon and carrot are marinated in a light vinegar dressing, creating a crisp, refreshing pickle.

The colors (white and red) symbolize purity and celebration, making this a classic dish for New Year’s in Japan. Its bright flavor cuts through richer holiday foods beautifully.

Kohaku Namasu with Yuzu (Japanese Pickled Daikon and Carrot Salad)

Kohaku Namasu is a light, zesty, and refreshing quick pickled dish made with crunchy daikon radish and vibrant carrots flavored with yuzu citrus.

Namasu recipe

More Japanese Recipe Collections

Easy Japanese Eggplant Recipes

Authentic Japanese Recipes That Use Miso Paste

Best Japanese Ramen Recipes

Authentic Japanese Tofu Dishes

The post 10+ Daikon Radish Recipes: Simple Japanese Ways to Use It Up appeared first on Sudachi.

Shio Koji Karaage Chicken

Yuto Omura — Sat, 04 Oct 2025 00:28:19 +0000

From classic tatsuta age to comforting chicken nanban, Japan has countless takes on karaage. But only shio koji makes fried chicken taste savory, sweet, and just a little mysterious.

Unlike my chicken breast karaage or chicken wings karaage, this version teases out flavors you won’t expect until that first crunchy bite.

Shio Koji Chicken Karaage

Recipe Snapshot

What is it? Crisp, golden chicken karaage with a shio koji twist.
Flavor profile: Savory, Aromatic, Umami-rich
Why you’ll love this recipe: This recipe delivers the crispy-outside, juicy-inside results with a flavor depth that’ll have your guests asking for the secret.
Must-haves: Chicken thighs, Shio koji, Starch
Skill Level: Medium
Freezer Friendly? Yes!
Suitable for Meal Prep? Yes!

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What is Shio Koji?

Shio koji (塩麹) is a traditional Japanese ingredient made by fermenting rice koji, salt, and water into a slightly thick, creamy paste. During fermentation, enzymes in the koji break down starches into sugars and proteins into amino acids, creating a natural balance of savory depth and gentle sweetness.

What makes shio koji special is its ability to tenderize proteins while enhancing their flavor. When used in dishes like shogayaki or kakuni, the enzymes help keep the protein juicy, while the seasoning layers on a rounded umami that plain salt alone can’t achieve.

It’s considered a “modern classic” in Japanese home kitchens, versatile enough to marinate meats, season dressings, or enrich simmered dishes, all with minimal effort.

Shio Koji Karaage Ingredients

Shio koji: You’ll find pouches labeled “Shio Koji” or “Nama Shio Koji” at well stocked Japanese/Asian groceries or you can order it online.
Chicken Thighs: Thigh meat is your best friend here. For the best result, choose boneless thighs with skin on.
Potato starch (katakuriko): This pure starch creates a thin, shattering shell that stays light and crisp and doesn’t over-brown. It’s relatively easy to find as “potato starch” or “katakuriko” at Asian groceries.

Jump to Full Recipe Measurements

Substitution Ideas

Japanese Light Soy Sauce: Regular Japanese soy sauce or Chinese light soy sauce both work here.
Potato Starch: Cornstarch or tapioca starch will give you a crispy crust too, so use whichever you have on hand.
Sake alternatives: Dry sherry or dry white wine add similar depth, or swap in water if you want to avoid alcohol altogether.

Have trouble finding Japanese ingredients? Check out my ultimate guide to Japanese ingredient substitutes!

How to Make My Shio Koji Karaage

Before you start: Cut boneless, skin-on chicken thighs into large bite-size pieces.

STEP

Marinate the Chicken

i. Toss with shio koji, sake, light soy sauce, grated ginger, and grated garlic clove until every surface is coated.

Flavor Balance: Hold the Garlic?

If you want to embrace the purest koji aroma, skip the garlic to keep the malt notes.

ii. Cover and marinate in the fridge for 30 minutes.

This brief, cool rest lets koji’s enzymes start tenderizing and boosting umami without making the exterior mushy.

Shio Koji Marination Window

For thighs, 30-120 minutes is the sweet spot, long enough for proteases and amylases in koji to act, short enough to avoid a too-soft texture or over-salting. Koji-treated surfaces brown fast because fermentation increases reducing sugars and free amino acids, so keep the marination time moderate.

STEP

Preheat the Oil

i. Pour neutral oil into a heavy pot and heat to 160℃ (320°F). Starting at 160℃ cooks the meat gently so the crust sets without over-browning shio-koji sugars.

STEP

Dust, Dredge, and Seal the Surface

i. Scrape the excess marinade off of the chicken so only a thin film remains to prevent burn, then stir all-purpose flour + potato starch into the bowl to form a light, clingy paste.

ii. Spread more potato starch on a tray and roll each piece to coat every surface in a very thin, even layer. Shake off excess so no powdery patches remain.

This double-coat locks in juices, reduces hot spots where sugars could scorch, and sets you up for lasting crunch.

Why Potato Starch Over Wheat Flour

Shio koji’s sugars (from rice koji) and free amino acids are prone to rapid Maillard browning. Gorgeous in moderation, blackened if you’re not careful. Potato starch contains almost zero sugar and no gluten, so it stays pale longer and crisps into ultra-light, glass-like shards that hold their crunch even after the chicken cools.

Flour alone would give you a thicker, breadier crust that could turn leathery.

STEP

First Fry at 160℃ (320°F)

i. Slide in 3-5 pieces and fry at 160℃ (320°F) for about 3 minutes, stirring gently so they don’t settle and stick to the bottom. Look for pale-blond chicken with small, tight bubbles and a soft hiss.

ii. Rest the pieces on a wire rack for 3 minutes so steam escapes and carryover heat evens out the center. Keep them elevated (not on towels) to avoid steaming the undersides and softening the shell.

Why the First Fry Is Gentle

This stage cooks the meat through with minimal juice loss while the coat hydrates and sets without hardening.

STEP

Second Fry at 185-190℃ (365-374°F)

i. Raise the oil to 185-190℃ (365-374°F) and return the chicken in batches for 30-60 seconds, just until the crust turns an even medium-gold and the sizzle sounds sharper.

ii. Pull immediately.

Double-Fry Logic

While, a low-temp first fry softens collagen and cooks the meat, the hot, fast second fry drives off residual moisture and maximizes crispness.

Essential Tips & Tricks

Marinate chicken in shio koji no longer than 30-120 minutes to avoid mushy texture or excess saltiness.
Always pat chicken lightly before dredging so sugars don’t burn during frying.
Use potato starch for the final coating.
Fry twice: first at 160℃ (320°F) to cook through, then briefly at 185-190℃ (365-374°F) to crisp the crust.
Rest fried chicken on a wire rack, not paper towels.

With these simple tips in mind, you’re set for success every time you make shio koji karaage.

Storage & Meal Prep

Fridge: Store fried chicken in an airtight container after cooling completely. Best within 1-2 days. The coating will soften, so reheat to restore crispness.

Freezer: Wrap individual pieces or lay flat in a freezer bag with as much air removed as possible. Keeps up to 1 month. For best results, reheat from thawed state in oven or air fryer.

Meal Prep: You can marinate the chicken up to 2 hours ahead and keep it covered in the fridge. For longer prep, freeze the marinated chicken (without coating) and thaw overnight before dredging and frying.

Reheating: Best method: oven or air fryer at 180-200℃ (356-392°F) for 5-7 minutes until hot and crisp. Flip halfway for even reheating. Microwave alone is not recommended, but if using, pair with a brief oven/toaster finish.

What to Serve With This Recipe

Shio Koji Karaage Q&A

What is shio koji?

Shio koji is a Japanese fermented seasoning made from rice koji, salt, and water. During fermentation, enzymes in koji break down starch into sugars and proteins into amino acids, producing gentle sweetness and rich umami. It has a pale, slightly thick paste texture and a mild aroma compared to miso or soy sauce.

How long has shio koji been used in Japan?

References to shio koji as a pickling medium for vegetables and fish appear in the Edo-period text Honchō Shokkan (1697). It was rediscovered and commercialized in modern times, with a nationwide boom in 2012 when “shio koji” was nominated for a buzzword award. Today it is considered a staple seasoning alongside miso, soy sauce, and mirin.

Why is shio koji special for cooking?

It offers a “three-in-one” benefit: (1) boosting umami by producing amino acids such as glutamate, (2) tenderizing meat through protease enzymes that break down muscle proteins, and (3) seasoning with mild salinity. Unlike plain salt, it enhances flavor complexity and juiciness.

How does shio koji improve karaage?

Enzymes partially break down proteins in chicken, releasing peptides and amino acids that intensify savory flavor. The protease also weakens muscle fibers, keeping meat tender even after frying. The result is karaage with deeper umami, softer texture, and a lighter salinity than soy-based marinades.

More Japanese Chicken Recipes

Looking for more? I’ve gathered the best Japanese chicken recipes to bring restaurant-quality meals to your kitchen.

Did You Try This Recipe?

I would love to hear your thoughts!

Leave a review and rating in the comments below. I also love to see your photos – submit them here!

Shio Koji Karaage Chicken

Level up your homemade chicken karaage with my simple shio koji marinade for incredible umami and melt-in-your-mouth juiciness!

Course Appetizers, Bento, Dinner, Lunch, Main Course, Snacks

Cuisine Japanese

Method Deep fry

Duration 1 hour

Prep Time 5

Cook Time 15

Marinating Time 30

Total Time 50

Servings servings

Calories 406kcal

Author Yuto Omura

Ingredients

450 g boneless chicken thigh skin-on
cooking oil neutral flavor, high smoke point for deep frying

Marinade

2 tbsp shio koji
1 tbsp sake or dry sherry, white wine, water
½ tsp Japanese light soy sauce (usukuchi shoyu) or regular Japanese soy sauce
½ tbsp grated ginger root or ginger paste
1 clove grated garlic or garlic paste

Coating

2 tbsp all-purpose flour or cake flour, don't use bread flour
2 tbsp potato starch (katakuriko) or cornstarch, tapioca starch
4 tbsp potato starch (katakuriko) for final coating

Instructions

Cut 450 g boneless chicken thigh into large bitesize pieces and place them in a large mixing bowl. Add 2 tbsp shio koji, 1 tbsp sake, ½ tsp Japanese light soy sauce (usukuchi shoyu), ½ tbsp grated ginger root and 1 clove grated garlic.
Mix well until evenly coated, then cover the bowl and refrigerate for 30 mins (2 hours max).
Preheat a deep pot of cooking oil to 160 °C (320 °F). While you wait, scrap the excess marinade off the surface of the chicken and sprinkle in 2 tbsp all-purpose flour and 2 tbsp potato starch (katakuriko). Mix until the chicken pieces are coated in a thin sticky paste.
Sprinkle 4 tbsp potato starch (katakuriko) on a tray. Once the oil is ready, roll each piece of chicken until evenly covered. Shake off the excess, and drop them straight in the oil.
Deep fry for 3 minutes. Nudge gently to prevent sinking and sticking to the bottom, and be careful not to overcrowd the pot. Cook in batches if necessary.
Transfer to a wire rack and rest for 3 minutes. This step must not be skipped – the chicken will continue to cook with residual heat.
Increase the heat to 185 °C (365 °F) and then place the chicken in the oil once more. Fry for 30-60 seconds or until a medium gold color.
Rest on a wire rack once more to drain excess oil. After a few minutes, serve and enjoy!

Notes

Skip the garlic if you want a pure koji aroma.

Marinate chicken thighs for 30–120 minutes. Longer risks mushy texture and excess browning.

Store fried chicken in the fridge for 1–2 days or freezer up to 1 month. Always cool before sealing.

For meal prep, refrigerate marinated chicken up to 2 hours or freeze it uncoated for later use.

Reheat leftovers in an oven or air fryer at 180–200℃ (356–392°F) for 5–7 minutes. Avoid microwave-only reheating.

Serving Ideas: Freshly cooked Japanese rice, Traditional miso soup, Light cucumber pickles, Japanese potato salad

Nutrition

The post Shio Koji Karaage Chicken appeared first on Sudachi.

Cold Ochazuke with Umeboshi (Hiyashi Chazuke)

Yuto Omura — Thu, 11 Sep 2025 01:00:24 +0000

What if you could cool down lunch or dinner without ever touching the stove?

Unlike the usual ochazuke with steaming dashi broth, this chilled twist rinses rice cold, tops it with pickled plums (umeboshi), and finishes with a splash of refreshing iced green tea.

HIyashi Chazuke

Recipe Snapshot

What is it? A cooling bowl of rice bathed in green tea with umeboshi.

Flavor profile: Tangy, Savory, Refreshing

Why you’ll love this recipe: It’s the perfect antidote to brutal summers. No stove, no heat, just instant cooling comfort.

Must-haves: Pickled plum (umeboshi), Chilled green tea, Cold cooked rice.

Skill Level: Easy

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What is Cold Ochazuke

Cold ochazuke is a centuries-old way of enjoying rice, long before the warm version most people know today. The Heian-era (794 – 1185) classic The Tale of Genji (源氏物語) mentions “mizumeshi (水飯),” rice cooled with water, which some scholars see as an ancestor of hiyashi chazuke.

Later, samurai relied on it as quick sustenance during the Warring States period (1467 – 1568), while the Edo era’s (1603 – 1868) love for tea spread the more familiar hot ochazuke.

At its core, the dish is simple: cold tea poured over rice, finished with toppings like umeboshi, sesame, or nori. It’s a light, cooling way to refresh leftover rice, especially if you’ve already mastered how to cook Japanese rice or use a rice cooker.

Cold Ochazuke Ingredients

Cold Japanese rice (short- or medium-grain, e.g., Calrose/sushi rice): You want cool, lightly sticky grains that stay tender when you pour in chilled tea.

Tempura flakes (tenkasu): Traditionally ochazuke uses arare (tiny rice crackers), but I use tenkasu here because it’s easy to find and stays crisp. If you spot arare, feel free to use it.

Umeboshi (pickled plum): This pop of bright, salty-tart flavor melts into the tea and wakes up the whole bowl. It’s often stocked at Asian groceries. Can’t find it? Use my salmon flakes recipe for classic salmon ochazuke vibes. If you prefer a smoother stir-in, umeboshi paste is an easy alternative.

Jump to Full Recipe Measurements

Substitutions /Variations

Umeboshi: salmon flakes, mentaiko (spicy cod roe), Japanese pickled cucumber.

Cooked Japanese rice: Cooked Calrose rice.

Tempura flakes: Arare crackers.

Have trouble finding Japanese ingredients? Check out my ultimate guide to Japanese ingredient substitutes!

How to Make My Cold Ochazuke

Before you start: make sure your green tea and cooked rice are thoroughly chilled in the fridge.

STEP

Prepare the Rice

i. Gently wash your cold leftover rice in cool water to remove any gummy starch.

ii. Then drain thoroughly before transferring to your serving bowl.

Why This Step Matters

When rice cools, surface starches create a tacky coating that turns unpleasantly gluey when wet. Rinsing strips away this starch layer, making sure your ochazuke maintains that light, flowing texture that makes each spoonful so satisfying on a hot day.

STEP

Layer the Toppings

i. Arrange all your toppings over the clean rice: umeboshi plum, instant dashi granules, katsuobushi (bonito flakes), shredded nori seaweed, finely shredded shiso leaf, salt, sesame seeds, wasabi, and a sprinkle of tenkasu (crispy tempura bits).

ii. Don’t worry about perfect placement! Ochazuke is meant to be rustic and personal.

STEP

Pour and Serve

i. Pour chilled green tea directly over the arranged toppings and watch as the flavors begin to meld.

ii. For extra refreshment on sweltering days, add a couple of ice cubes, but remember that too much ice will dilute the overall flavor.

Tea Alternatives

While I use green tea, mugicha (barley tea), hojicha (roasted green tea), genmaicha (brown rice tea), or even oolong tea work beautifully!

Essential Tips & Tricks

Rinse cold rice thoroughly.

Use chilled tea for ultimate refreshment.

Keep toppings dry and add right before serving. Moisture from wet nori or damp bonito flakes will make everything soggy before you even add the tea.

With these simple tips in mind, you’re set for success every time you make cold ochazuke.

Storage & Meal Prep

This dish is not suitable for storage.

Meal Prep: You can prepare individual topping portions in small containers. Keep cooked rice in the fridge for up to 2 days. Brew tea up to 48 hours in advance and keep it chilled in the fridge.

What to Serve With This Recipe

Sunomono (vinegar salad)

Edamame with sea salt

Wakame seaweed salad

Pickled Napa cabbage

Hiyashi Chazuke Q&A

Can I use freshly cooked hot rice instead of leftover rice for this cold ochazuke?

Fresh hot rice will make your ochazuke warm and defeat the cooling purpose. If you must use fresh rice, leave it to cool or check out my classic salmon ochazuke recipe.

Can I make cold ochazuke with other grains besides white rice?

Japanese multi-grain rice or brown rice works but avoid quinoa or other grains.

Is this actually filling enough for dinner?

Ochazuke is traditionally a light meal or late-night snack. For a more substantial dinner, serve with protein-rich sides like grilled mackerel or pair with miso soup.

More Japanese Summer Recipes

Authentic Hiyashi Chuka

Zaru Soba

Cold Ramen Noodle Soup

Japanese Coffee Jelly

Beat the heat this season with my refreshing Japanese summer recipes!

Did You Try This Recipe?

I would love to hear your thoughts!

Leave a review and rating in the comments below. I also love to see your photos – submit them here!

Hiyashi Chazuke with Umeboshi

This invigorating version of ochazuke is made with refreshingly chilled green tea and a variety of customizable toppings sure to elevate your appetite on hot days!

Course Breakfast, Lunch, Sides

Cuisine Japanese

Duration 15 minutes or less

Diet Dairy Free, Egg Free, Pescatarian

Prep Time 5

Total Time 5

Servings serving

Calories 184kcal

Author Yuto Omura

Ingredients

1 ptn cooked Japanese short-grain rice approx 150g per person, cooled and refrigerated
1 tbsp bonito flakes (katsuobushi)
½ tsp ground sesame seeds
¼ tsp dashi granules
⅛ tsp salt
tempura flakes (tenkasu)
1 perilla leaf (shiso) shredded, optional
kizami nori (shredded nori) optional
1 pickled plum (umeboshi) or salmon flakes, mentaiko, ume paste.
wasabi paste optional
100 ml green tea chilled, or mugicha, hojicha
2-3 ice cubes

Instructions

Wash 1 ptn cooked Japanese short-grain rice with cold water to remove any gummy starch.
Drain thoroughly and place in a serving bowl.
Sprinkle with 1 tbsp bonito flakes (katsuobushi), ½ tsp ground sesame seeds, ¼ tsp dashi granules, ⅛ tsp salt and a generous amount of tempura flakes (tenkasu). Place 1 perilla leaf (shiso) (shredded), a pinch of kizami nori (shredded nori) and 1 pickled plum (umeboshi) in the center. Add a small blob of wasabi paste on the side of the bowl if you like.
Serve with 100 ml green tea (chilled) on the side and pour it over the rice right before eating. Add 2-3 ice cubes to make it extra cold. Mix well and enjoy!

Notes

Cook the rice, brew the tea and chill both in the fridge before starting the recipe. These can be prepared and stored for up to 48 hours in advance.

I used green tea, but mugicha (barley tea), hojicha (roasted green tea) or genmaicha (brown rice tea) also work beautifully.

Serving ideas: Sunomono (vinegar salad), Edamame with sea salt, Wakame seaweed salad, Pickled Napa cabbage

Nutrition

The post Cold Ochazuke with Umeboshi (Hiyashi Chazuke) appeared first on Sudachi.

Kani Salad (Japanese “Crab” and Cucumber Salad)

Yuto Omura — Wed, 20 Aug 2025 00:07:18 +0000

Unlike other Japanese salads like potato salad, ohitashi salad, or sunomono salad that require careful timing and technique, I believe kani salad should be extremely simple.

This three-step method builds layers of umami while maintaining that signature crunch you crave.

Kani Salad

Recipe Snapshot

What is it? No-fuss Japanese deli-style kani salad with a flavor twist.

Flavor profile: Crisp, Tangy, Wasabi-spiked.

Why you’ll love this recipe: It delivers deli-flavor in just four quick steps, perfect for a weeknight after work.

Must-haves: Imitation crab, cucumber, mayonnaise.

Skill Level: Extremely easy.

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What is Kani Salad?

What started as casual sushi innovation became a cultural phenomenon. In the 1980s, a casual conveyer belt sushi chain in Japan “Kappa Sushi” began topping gunkan rolls with mayonnaise-based “salads,” creating the beloved salad gunkan that’s now standard at sushi chains nationwide.

While crab sticks (kanikama in Japanese) feature in diverse Japanese dishes like tenshinhan, harusame salad, and ehomaki (but not crab cream croquettes), this salad format lets the ingredient truly shine with restaurant-quality results.

Kani Salad Ingredients

Imitation crab (kanikama): If you prefer, you can swap in real crab meat, but kani-kama keeps things quick, budget-friendly, and authentic to how this salad is usually made in Japan.

Japanese mayonnaise: Kewpie (in the squeeze bottle with the baby logo) is the easiest option, but if you don’t have it, you can make your own using my Kewpie mayo copycat recipe or substitute with any mayo you have on hand.

Cucumber: I live in Japan, so I used Japanese cucumber, but if you’re not, choose English or Persian cucumbers if possible.

Jump to Full Recipe Measurements

Substitution Ideas

Imitation crab: Boiled shrimp, well-drained canned tuna, ham.

Cucumber: Celery, daikon radish (check out my daikon salad recipe for the prep)

Wasabi paste: Karashi mustard, smooth Dijon mustard, or yuzu kosho for a unique citrusy flavor profile.

Have trouble finding Japanese ingredients? Check out my ultimate guide to Japanese ingredient substitutes!

How to Make My Kani Salad

Before you start: Cut your cucumber into thin matchsticks.

STEP

Salt the Cucumber

i. Salt the cucumbers (julienned) with about 2% by weight and let them sit for 5-10 minutes.

ii. After the time’s up, squeeze the cucumber strips firmly in your hands to wring out the excess water. You’ll be amazed at how much liquid comes out.

Why This Step Changes Everything

Cucumbers are 95-97% water, which means they’re basically crunchy water balloons waiting to deflate your salad. When you skip the salting step, that hidden moisture seeps out later, turning your kani salad into a watery mess.

The salt draws out cellular water through osmosis, leaving you with cucumber that stays crisp and actually absorbs the dressing instead of diluting it.

If you’re working with thick American cucumbers instead of slender Japanese ones, slice them lengthwise first and scoop out the seeds with a spoon. English cucumbers (the long, seedless variety) work beautifully here and need less prep time since they’re naturally less watery.

STEP

Stir Together the Dressing

i. In a chilled metal bowl, break apart your imitation crab into thin, crab-like strands. Dampen your hands slightly with cool water first (this prevents the sticky crab from clinging to your fingers and makes the whole process smoother). Gently pull each stick apart lengthwise.

ii. Mix all the dressing ingredients (mayo, lemon juice, Japanese soy sauce, dashi granules, and wasabi paste with drained cucumber and sweet corn kernels. Mayo’s fat + salt + acid give mild kani-kama real stage presence, while fat mellows wasabi’s sharp heat so the aroma lingers without the painful punch.

iii. instead of stirring with a spoon (which crushes everything), use chopsticks or a fork to lift and fold the ingredients together. Rotate the bowl as you work, creating gentle lifting motions that coat everything evenly without breaking the delicate textures.

STEP

Finish and Serve

i. Right before serving, crack on black pepper and drizzle toasted sesame oil. The pepper wakes up the sweetness and the sesame oil sends a nutty aroma.

ii. Taste and adjust salt or lemon to balance if needed.

Essential Tips & Tricks

Salt your cucumbers for up to 10 minutes to draw out excess moisture.

Chill a metal mixing bowl beforehand.

Hand-tear imitation crab with damp fingers.

Drain canned corn thoroughly.

Dress right before serving.

With these simple tips in mind, you’re set for success every time you make this kani salad.

Storage & Meal Prep

Fridge: Airtight container, 1-2 days maximum. Store components separately when possible.

Freezer: Not recommended.

Meal Prep: Not suitable, this salad is best fresh. You can only premix the dressing up to 24 hours ahead.

What to Serve With This Recipe

Japanese Cold Tofu (Hiyayakko)

Chicken Thighs Teriyaki

Inari Sushi

Authentic Japanese Miso Soup

Kani Salad Q&A

My kani salad turned out watery and soggy. What went wrong?

This is the most common mistake. You likely didn’t salt and squeeze the cucumbers thoroughly enough, or you mixed everything too far in advance. Always salt cucumbers for exactly 10 minutes, then squeeze firmly to remove excess water. Mix the salad right before serving.

Why does my kani salad taste “flat,” and how do I fix it fast?

Water or over-chilling can mute flavor. Add a pinch of salt or a few drops of soy sauce/lemon. If it’s just “salty,” balance with tiny amounts of sugar and vinegar.

The kani salad is delicious but I get tired of eating it. Any suggestions?

Change up the eating experience halfway through. Wrap portions in lettuce leaves, add different seasonings like extra wasabi or chili oil, or pair it with contrasting flavors from other dishes on your table.

More Japanese Salad Recipes

Hijiki Seaweed Salad

Japanese Wakame Salad

Goma-Ae Spinach

Salmon Crispy Rice Salad

Craving fresh ideas? These easy Japanese salad recipes are perfect for anyone seeking delicious simplicity!

Did You Try This Recipe?

I would love to hear your thoughts!

Leave a review and rating in the comments below. I also love to see your photos – submit them here!

Kani Salad (Japanese Crab and Cucumber Salad)

This quick and easy kani salad is made with shredded crab, crunchy cucumbers and bright corn coated in an addictive wasabi mayo dressing.

Course Appetizers, Dinner, Lunch, Salads, Sides

Cuisine Japanese

Duration 15 minutes or less

Diet Dairy Free, Pescatarian, Raw

Prep Time 10

Total Time 10

Servings servings

Calories 94kcal

Author Yuto Omura

Ingredients

2 Japanese cucumbers or Persian cucumbers, 1 English cucumber
salt 2% the weight of the cucumber
150 g imitation crab
4 tbsp canned sweet corn well-drained
½ tsp toasted sesame oil for garnish
ground black pepper to taste

Dressing

3 tbsp Japanese mayonnaise or regular mayonnaise
1 tsp wasabi paste start with ½ tsp if sensitive to heat
½ tsp lemon juice
½ tsp Japanese soy sauce (koikuchi shoyu)
⅛ tsp dashi granules

Metric – US Customary

Instructions

Julienne 2 Japanese cucumbers and place them in a large mixing bowl with salt (2% the weight of the cucumber). Massage until evenly coated and sit in the fridge for 10 minutes.
Shred 150 g imitation crab by hand into a new mixing bowl (preferably chilled).
Take the cucumber from the fridge and squeeze thoroughly to remove excess water. Place them in the bowl with the crab, then add 4 tbsp canned sweet corn (well-drained), 3 tbsp Japanese mayonnaise, 1 tsp wasabi paste, ½ tsp lemon juice, ½ tsp Japanese soy sauce (koikuchi shoyu) and ⅛ tsp dashi granules.
Use chopsticks or a fork to gently mix everything together.
Transfer to serving containers and drizzle with ½ tsp toasted sesame oil and a crack of ground black pepper. Enjoy!

Notes

Choose seedless cucumbers (Japanese/English/Persian) or scrape seeds from other cucumbers.

Dampen your hands slightly with cool water when shredding kani to prevent it from sticking to your fingers.

Storage: Airtight container, 1-2 days maximum in the fridge. Store components separately when possible. Freezer is not recommended.

Meal Prep: Not suitable, this salad is best fresh. You can only premix the dressing up to 24 hours ahead.

Serving ideas: Hijiki Seaweed Salad, Japanese Wakame Salad, Goma-Ae Spinach, Salmon Crispy Rice Salad.

Nutrition

The post Kani Salad (Japanese “Crab” and Cucumber Salad) appeared first on Sudachi.

Cold Shiso Pesto Pasta

Yuto Omura — Fri, 15 Aug 2025 06:36:09 +0000

Featured Comment

Tried this! What an amazing refreshing dish. Love how vibrant it is. Truly a feast for the eyes and stomach. prosciutto goes really well with it. Thank you for sharing

– @darienme (from YouTube)

What do you do when your shiso plants produce faster than you can eat?

I’ve already created several shiso leaf recipes like summer vegetable salad, shiso dressing, and shiso tempura, but what if I told you that you could use these fragrant leaves to whip up a quick and delicious lunch?

Shiso pesto pasta

Recipe Snapshot

What is it? Japanese-Italian fusion chilled pasta that uses up loads of shiso leaves in a vibrant pesto with marinated tomatoes.

Flavor profile: Herbaceous, Refreshing, Nutty

Why you’ll love this recipe: It finally gives you a delicious way to use up all that shiso before it goes bad. No more guilt-inducing herb waste!

Must-haves: Shiso leaves, Food Processor (or small blender), Mini Tomatoes

Skill Level: Medium

Suitable for Meal Prep: Partially

Summarize & Save this content on:

How I Developed This Recipe

I had a lightbulb moment when I was staring at yet another bundle of wilting shiso.

I have plenty of wafu pasta recipes already, but I realised I was lacking a refreshing spaghetti dish that can be enjoyed in the summer.

Wafu pasta is a fusion concept where Italian pasta meets Japanese elements, like this Mentaiko Pasta.

My mission was to create something that devoured excess herbs, looked stunning enough for a nice dinner, and actually made you crave pasta in swelting weather.

This recipe genuinely solves the “too much shiso” problem while delivering something you’ll actually want to make again and again.

Shiso Pesto Pasta Ingredients

What You’ll Need for Shiso Pesto

Shiso leaves (perilla): Fresh green shiso is what makes this pesto uniquely Japanese. If you don’t have shiso on hand, basil is a natural stand-in and still delivers a satisfying sauce. This is your chance to use up those wilting shiso leaves from your garden or market haul.

Cashews & Pine nuts: I use both for extra richness and texture, but you can absolutely use just one type.

White miso paste: This subtle addition deepens the umami and anchors the pesto in more Japanese flair. To choose the right brand, check out my guide to the best white miso paste options available.

What You’ll Need for Shiso Pesto Pasta

Mini tomatoes: Small, sweet varieties like cherry, grape, or sungold tomatoes are perfect here.

Spaghettini: Thinner pasta is your friend for cold dishes! It twirls more elegantly and holds onto that silky pesto better than thick noodles. I used spaghettini, but capellini (even finer) or classic spaghetti also works if that’s what’s in your pantry.

Jump to Full Recipe Measurements

Substitution Ideas

Anchovy paste: Add soy sauce or more white miso paste.

Cashew & pine nuts: While not a substitute, you don’t need to use both. Stick to one if that’s what you have.

Grated Parmesan cheese: Pecorino cheese, powdered cheese, nutritional yeast (plant-based option).

Have trouble finding Japanese ingredients? Check out my ultimate guide to Japanese ingredient substitutes!

How to Make My Shiso Pesto Pasta

If you prefer to watch the process in action, check out my YouTube video of this shiso pesto pasta recipe!

STEP

Prepare the Marinated Tomatoes

i. Start by cutting your cherry tomatoes into fine rough chunks.

ii. Combine these cherry tomatoes, chopped green onions, halved and seeded red chili, olive oil, lemon juice, balsamic vinegar, honey, salt, and pepper in a small bowl.

iii. Give everything a thorough stir and cover tightly, then slide it into the refrigerator for at least 30 minutes.

Tip: Chill Your Serving Gear

Pop your pasta bowls and forks into the fridge (or even freezer). Cold dishes served on cold plates stay refreshingly cool longer!

STEP

Blend the Shiso Pesto

i. Add your shiso leaves, olive oil, roasted cashews, pine nuts, garlic (core removed), salt, white miso paste, grated Parmesan cheese, black pepper, white sesame seeds, and anchovy paste to your food processor and pulse until the mixture forms a chunky paste, then process continuously for about 30 seconds until you achieve a smooth, vibrant green sauce.

Why This Combination?

Shiso leaves are tougher than basil, so the food processor’s powerful blades are essential for breaking down those fibrous cell walls. The white miso acts as both a umami (& Japanese flair) booster and natural emulsifier, helping the oil bind smoothly with the other ingredients.

STEP

Cook and Shock the Pasta

i. When the marinating time is almost finished, bring a large pot of water to a rolling boil and add salt until it tastes like mild seawater (about 1% salt by weight). Add your pasta and cook for about 1 minute longer than the package directions suggest.

While the pasta bubbles away, prepare a large bowl of ice water and set a colander nearby. You want everything ready before that timer goes off.

Why cook longer?

Overcook by a smidge now because the ice bath firms the noodles. Skip this, and your pasta will seize up and feel underdone once chilled.

ii. The moment your pasta finishes cooking, drain it quickly in your prepared colander, then immediately plunge it into the ice water bath. Swish the noodles around for about 30 seconds until they feel completely cool to the touch.

STEP

Toss and Plate

i. Transfer your well-drained pasta to a large mixing bowl.

ii. Add the shiso pesto, tossing gently but thoroughly until every strand glistens with that beautiful green coating.

iii. Divide between your chilled serving bowls and spoon the marinated tomatoes generously over the top, letting some of that bright marinade pool around the edges.

iv. Finish with a drizzle of your best extra virgin olive oil.

v. If you want some meaty topping, I recommend using dry cured ham to keep the dish refreshing!

vi: A stunning plate of emerald-green pasta crowned with jewel-bright tomatoes, ready to impress your dinner guests or treat yourself to something special on a summer night.

Essential Tips & Tricks

Remove the garlic core to prevent harsh, lingering bitterness.

Use a food processor or blender. Shiso is coarse and needs a fine grind compared to basil.

Prep your ice water bath before the pasta finishes cooking.

Cook pasta 1 minute longer than package directions.

Drain pasta thoroughly after ice shocking.

With these simple tips in mind, you’re set for success every time you make this summer shiso pasta.

Storage & Meal Prep

Fridge: Store components separately. Marinated tomatoes (airtight): 2-3 days. Shiso pesto (jar, thin oil layer on top): 3-4 days.

Freezer: Pesto only. Freezer-safe container, up to 1-2 months.

Meal Prep: Make pesto and marinated tomatoes up to 2 days ahead, store separately.

What to Serve With This Recipe

Japanese Pickled Cucumbers with Ginger

Cucumber Sunomono Salad

Japanese Salt Boiled Edamame

Miso Glazed Eggplant

Shiso Pesto Pasta Q&A

My shiso leaves are wilting. Can I still use them for the pesto?

Absolutely! Slightly wilted shiso actually works better in the food processor since the leaves are more pliable. Just avoid any leaves that are completely brown or slimy.

Can I make this without a food processor?

Not recommended. Shiso leaves are much tougher than basil and need the processor’s powerful blades. A blender works, but you need to stop and scrape often.

Can I serve this warm instead of cold?

Yes. Skip the ice bath. Reserve some pasta cooking water, toss off heat with pesto to make a silky, warm sauce.

More Summer Noodle Recipes

Hiyashi Tantanmen

Hiyashi Chuka

Zaru Ramen

Summer Soba with Miso Meat Sauce

When the weather heats up, cool down with the best summer noodle recipes featuring chilled and refreshing Japanese dishes.

Did You Try This Recipe?

I would love to hear your thoughts!

Leave a review and rating in the comments below. I also love to see your photos – submit them here!

Cold Shiso Pesto Pasta

This invigorating pasta dish is made with a herbaceous Japanese-inspired perilla leaf pesto topped with juicy marinated tomatoes. It's the perfect light lunch for hot days!

Course Dinner, Lunch, Main Course

Cuisine Fusion, Japanese

Method Simmer

Duration 1 hour

Diet Dairy Free, Egg Free, Pescatarian

Prep Time 5

Cook Time 5

Marinating 30

Total Time 40

Servings servings

Calories 750kcal

Author Yuto Omura

Ingredients

200 g dry spaghettini or capellini, spaghetti
water approx 1 liter for every 100g of spaghetti
salt for boiling pasta, about 1% of the weight of water
olive oil to drizzle at the end, preferably extra virgin

Marinated Tomatoes

10 mini tomatoes cherry, grape
2 tbsp finely chopped green onions
2 tbsp olive oil preferably extra virgin
1 tsp lemon juice fresh or bottled
½ tsp balsamic vinegar
¼ tsp honey
1 dried red chili pepper deseeded, halved lengthways
1 pinch salt and pepper

Shiso Pesto Sauce

2 ½ tbsp olive oil preferably extra virgin
1 tbsp grated parmesan cheese or Pecorino, powdered cheese, nutritional yeast (plant-based option)
½ tbsp toasted white sesame seeds
½ tsp salt
½ tsp white miso paste
¼ tsp ground black pepper
¼ tsp anchovy paste or soy sauce, more white miso paste
15 g perilla leaves (shiso)
10 g cashew nuts unsalted, roasted
5 g pine nuts
½ clove garlic core removed

Metric – US Customary

Instructions

Roughly cut 10 mini tomatoes and place them in a bowl along with 2 tbsp finely chopped green onions, 2 tbsp olive oil, 1 tsp lemon juice, ½ tsp balsamic vinegar, ¼ tsp honey, 1 dried red chili pepper, and 1 pinch salt and pepper. Mix well, then cover and rest in the refrigerator for 30 minutes.
In a food processor, add 2 ½ tbsp olive oil, 1 tbsp grated parmesan cheese, ½ tbsp toasted white sesame seeds, ½ tsp salt, ½ tsp white miso paste,¼ tsp ground black pepper, ¼ tsp anchovy paste, 15 g perilla leaves (shiso), 10 g cashew nuts, 5 g pine nuts and ½ clove garlic. Blitz until smooth, then store in the refrigerator until serving time.
Bring a large pot of water to a rolling boil and add salt. Mix well, then place 200 g dry spaghettini into the pot and boil for 1 minute longer than the packaging states. While it cooks, prepare a bowl of ice cold water.
Once cooked, drain the pasta and transfer to the ice water bath. Swish them around for about 30 seconds or until they feel completely cool.
Drain once more and shake thoroughly to remove excess water. Place the pasta in a large bowl and add the shiso pesto. Toss until every strand is evenly coated.
Divide between serving bowls and top with the tomato mixture. Drizzle with olive oil and enjoy!

Video

Notes

Remove the core of the garlic to prevent bitterness.

For best results, use a food processor or blender to make the shiso pesto.

While the spaghetti cooks, swish it occasionally to make sure it doesn’t stick.

Prepare the ice water bath before the pasta has finished cooking, waiting until after can result in overcooked pasta.

The pesto and marinated tomatoes can be made ahead of time, perfect for whipping up a quick lunch in the time it takes to cook a batch of pasta!

Shiso pesto should be stored in an airtight jar with a thin layer of oil on top.

Serving ideas: Pickled Cucumber, Cucumber Sunomono Salad, Salt Boiled Edamame, Miso Eggplant

Nutrition

The post Cold Shiso Pesto Pasta appeared first on Sudachi.

Hiyashi Kitsune Soba (Cold Buckwheat Noodles with Marinated Fried Tofu)

Yuto Omura — Tue, 05 Aug 2025 23:58:39 +0000

Ever felt completely lost among endless cold summer options?

You’re craving something Japanese, but udon, soba and somen all seem to blend into one another. This cold kitsune soba cuts through the confusion with perfect simplicity: Silky buckwheat noodles meet sweet, pillowy fried tofu in a refreshing combination.

I’ll talk you through every step of the process of transforming simple ingredients into restaurant-quality summer comfort.

Key Ingredients & Substitution Ideas

Dashi Stock: I used a classic combination of katsuobushi (bonito flakes) and kombu blended dashi. If you’re going plant-based or just curious to explore, a kombu and dried shiitake mushroom blend gives surprisingly deep flavor. Short on time? Dashi packets will be your solid shortcut.

Japanese Light Soy Sauce (Usukuchi Shoyu): To keep the broth clear and gentle in flavor, I went with light soy sauce. If you only have regular Japanese soy sauce (koikuchi), that works too. Just expect a slightly deeper color and rounder taste.

Soba Noodles: Dried soba works fine here. If you’re feeling adventurous, homemade soba is a fun weekend challenge!

Fried Tofu Pouches (Aburaage): Without these golden pouches, you simply can’t make authentic kitsune soba. You’ll find them in the refrigerated section of Japanese or Asian supermarkets near the regular tofu. For the adventurous, there’s even a way to make aburaage from scratch.

Sugar: I used light brown sugar, but regular white sugar works just fine if that’s what you’ve got on hand.

Visual Walkthrough & Tips

Here are my step-by-step instructions for how to make Hiyashi Kitsune Soba at home. For ingredient quantities and simplified instructions, scroll down for the Printable Recipe Card below.

This section aims to provide a comprehensive overview of the cooking steps and techniques with visuals. It also includes more in-depth tips and tricks and explains why I do what I do.

STEP

Blanch the Aburaage

Fill a medium saucepan with enough water to cover the abura-age and bring it to a rolling boil. Add salt and gently slide the aburaage into the water.

Place a drop lid (otoshibuta) or foil directly on top of the tofu pouches to keep them submerged, then blanch for exactly 3 minutes.

Why This Step Matters

Fresh aburage contains manufacturing oils that prevent flavor absorption. If you skip blanching, you’ll end up with pouches that taste like sweet-and-salty sauce is sitting on top of them rather than being soaked through.

The hot water purge also eliminates any lingering oil odors, leaving you with clean tofu that is ready to be seasoned and will absorb your simmering liquid like a sponge.

Lift the abura-age from the hot water and immediately rinse under cold running water until cool to the touch.

Gently squeeze each piece between your palms to press out excess moisture. You’ll feel the pouches deflate slightly as trapped water escapes.

Be firm but not aggressive here. You want to remove water without tearing the delicate tofu skin.

STEP

Create the Seasoning Liquid

In a clean saucepan, combine the dashi stock, sugar, sake, and mirin. Stir everything together over medium heat, watching for the sugar crystals to completely dissolve.

Once the sugar disappears, pour in the light soy sauce and give it one final stir.

Why Light Soy Sauce?

Japanese light soy sauce (usukuchi shoyu) keeps your aburaage a beautiful golden amber instead of deep brown. The color difference might seem minor, but it’s the visual cue that separates homemade from store-bought.

If you only have regular soy sauce at home, don’t worry! Your pouches will taste fantastic, just with a darker, more rustic appearance.

Heat your seasoning mixture until it just begins to bubble around the edges, then reduce to a gentle simmer. Add the prepared abura-age pieces and cover with a drop lid to keep them submerged in the liquid.

Let them simmer with drop lid on for 15 minutes, or until the cooking liquid reduces by about two-thirds.

Transfer the seasoned aburaage to a storage container along with any remaining cooking liquid, then let them cool to room temperature.

Once cooled, refrigerate for at least 3-4 hours with either plastic wrap or paper towel for even marination.

Then, put the lid on.

Timing Warning

Don’t let your eagerness for perfect flavor lead you astray! These pouches hit their peak after one night in the fridge. Leave them longer than 24 hours and they’ll become overly rich with a mushy texture that won’t hold up in your finished udon bowl.

STEP

Prepare the Chilled Noodle Broth

Pour the dashi stock, light soy sauce, mirin, and light brown sugar into a medium saucepan and whisk until the sugar dissolves completely. Bring the mixture to a medium-heat boil and let it bubble for exactly 1 minute. This brief boil burns off the alcohol in the mirin while preserving its subtle sweetness.

Turn off the heat immediately and drop in several ice cubes to crash-cool the broth. This quick-chill method halts the cooking process while giving you perfectly balanced, ready-to-serve soup in minutes.

STEP

Cook and Chill the Soba

Boil the noodles according to the package, drain, and rinse under cold water until they feel springy and cool to the touch.

Toss them with a few ice cubes right in the colander for extra chill.

STEP

Assemble Your Hiyashi Kitsune Soba

Divide the chilled soba noodles between two serving bowls and pour the cold dashi broth around them. Arrange your toppings in colorful sections:

Julienned cucumber

Thin slices of kamaboko fish cake

Halved soft-boiled eggs

Perfectly seasoned kitsune aburaage

Finish with a generous sprinkle of chopped green onions and a light dusting of shichimi togarashi for some gentle heat.

Optional Twists (Taste Changers)

As you eat, don’t hesitate to customize each bite. Try adding a splash of toasted sesame oil, some crunchy tenkasu (tempura bits), a dab of wasabi, or a drop of chili oil to mix things up in one serving.

Jump to Full Recipe Measurements

Essential Tips & Tricks

Use a drop lid to keep the aburaage fully submerged while simmering.

Always rinse and gently squeeze the aburaage after boiling to prevent greasy or watery results

Chill the seasoned aburaage for at least 3 hours (preferably overnight) for the best taste and texture.

Don’t oversoak the seasoned aburaage. Peak flavor happens after overnight chilling, but beyond 24 hours they become too salty and mushy.

Assemble toppings just before serving to preserve texture and visual appeal.

With these simple tips in mind, you’re set for success every time you make hiyashi kitsune soba.

Meal Prep & Storage

This hiyashi kitsune soba recipe is partially suitable for meal prep, with the seasoned aburaage being the perfect make-ahead component.

Component Prep Only: The seasoned aburaage (kitsune) can and should be made 1 day ahead, but not longer. The cold dashi broth can also be prepared up to 2 days in advance and kept chilled.

Fresh Assembly Required: The soba noodles must be cooked fresh and served immediately after chilling. Pre-cooked noodles become mushy and lose their essential texture, even when stored properly.

Storage Guide: Store seasoned abura-age in airtight containers with their cooking liquid for up to 24 hours maximum, beyond this they become oversalted. Keep the cold dashi broth refrigerated in a sealed container for up to 2 days.

Serving Suggestions

Japanese Potato Salad

Salted Edamame

Sunomono Salad

Spinach Ohitashi

Did You Try This Recipe?

I would love to hear your thoughts!

Leave a review and rating in the comments below. I also love to see your photos!

More Summer Noodle Recipes

Hiyashi Tantanmen (Cold Spicy Ramen Noodles)

Hiyashi Chuka

Zaru Ramen (Cold Dipping Ramen)

Summer Vegetable Soba Noodles

Hungry for more? Explore my summer noodle recipe collection to find your next favorite dishes!

Hiyashi Kitsune Soba (Cold Buckwheat Noodles with Marinated Fried Tofu)

Made with nutty buckwheat noodles served in a refreshing chilled broth and topped with flavor-packed marinated tofu pouches, this refreshing take on Kitsune Soba is perfect for summer!

Course Dinner, Lunch, Main Course

Cuisine Japanese

Method Simmer

Duration 1+ hour

Diet Dairy Free

Prep Time 5

Cook Time 25

Marinating Time 3

Total Time 3 30

Servings servings

Calories 310kcal

Author Yuto Omura

Ingredients

Kitsune

4 pieces fried tofu pouch (aburaage)
water for blanching
½ tsp salt for blanching
150 ml dashi stock use kombu/shiitake dashi to make it plant-based
2 tbsp mirin
2 tbsp sugar I used light brown sugar
1 tbsp sake
2 tbsp Japanese light soy sauce (usukuchi shoyu) or regular soy sauce*

Soba

4 portions dry soba noodles
120 ml dashi stock use kombu/shiitake dashi to make it plant-based
6 tbsp Japanese light soy sauce (usukuchi shoyu) or regular soy sauce
2 tbsp mirin
2 tsp sugar I used light brown sugar
6-8 ice cubes medium size

Toppings

4 slices kamaboko fish cake omit for plant-based
1 Japanese cucumber julienned
4 boiled eggs halved
finely chopped green onions
Japanese chili powder (shichimi togarashi)

Metric – US Customary

Instructions

Making Kitsune (Skip if using store-bought)

Bring a pot of water to a rolling boil and add ½ tsp salt. Mix to dissolve, then add 4 pieces fried tofu pouch (aburaage).
Weigh down the aburaage with a drop lid or a weight on top of foil to keep them submerged and let them boil for 3 minutes.
Drain and wash the aburaage with cold water to cool them. Gently squeeze out the liquid, being careful not to tear them.
Take a saucepan and add 150 ml dashi stock, 2 tbsp mirin, 2 tbsp sugar, and 1 tbsp sake. Heat over medium while mixing until the sugar dissolves, then add 2 tbsp Japanese light soy sauce (usukuchi shoyu).
When the mixture starts to bubble around the edges, reduce the heat to a simmer and place the aburaage in the pot.
Cover with a drop lid to submerge them in the mixture and simmer for 15 minutes or until the liquid has reduced by two-thirds.
Transfer the contents of the saucepan to a sealable heatproof container and leave to cool to room temperature.
Once cooled, place plastic wrap or kitchen paper directly on the surface of the aburaage and seal the container with a lid. Rest in the fridge for 3-4 hours, or up to 24 hours max.

Noodles & Broth

Take a saucepan and add 120 ml dashi stock, 6 tbsp Japanese light soy sauce (usukuchi shoyu), 2 tbsp mirin, and 2 tsp sugar. Boil for 1 minute to burn away some of the alcohol in the mirin.
Turn off the heat and add 6-8 ice cubes to cool and dilute the concentrated broth.
Boil a large pot of water and cook 4 portions dry soba noodles according to the package instructions.
Drain the cooked soba and wash with cold water, then place in a bowl of ice water to chill completely.
Drain and divide the noodles between serving bowls. Pour the sauce around them, then cut the marinated tofu pouches in half diagonally into triangles and place them on top of the noodles. Top with julienned cucumber, kamaboko fish cakes, halved boiled eggs, finely chopped green onions and Japanese chili powder (shichimi togarashi).
Mix well before eating and enjoy!

Notes

Japanese dark soy sauce (koikuchi shoyu) can be used as a substitute for light soy sauce, but the result will be darker with a deeper soy-flavor.
Note: The nutritional information includes the full serving of broth & marinade. Most people in Japan don’t actually finish all the soup.

Nutrition

The post Hiyashi Kitsune Soba (Cold Buckwheat Noodles with Marinated Fried Tofu) appeared first on Sudachi.

Imo Mochi (Hokkaido’s Potato Mochi with Cheese)

Yuto Omura — Tue, 05 Aug 2025 00:22:06 +0000

Did you know potatoes could have mochi texture?

Imagine biting into a snack that’s golden and crispy outside yet satisfyingly chewy inside, that’s Imo Mochi. If cooking intimidates you, don’t worry! This recipe makes it incredibly simple!

Affordable ingredients, minimal tools, and maximum wow-factor! Let’s unlock the surprisingly simple techniques behind this addictive treat.

What is Imo Mochi?

Imo mochi (いももち) is Hokkaido’s genius answer to mochi cravings, using potatoes instead of rice recreate the signature chewy texture. This beloved regional snack combines mashed potatoes with potato starch, then gets pan-fried until golden and crispy outside, stretchy inside.

Born from necessity during Hokkaido’s development era, when rice was scarce but potatoes thrived in the northern climate, this comfort food became a cultural staple. The classic preparation involves a glossy sweet-soy glaze (mitarashi-style), though butter-soy and cheese variations are equally popular now.

You might’ve seen this treat on Pokémon Legends: Arceus, and it got people all over the world curious about Hokkaido’s food culture. Today, it’s the perfect mix of traditional Japanese flavors and easy-to-prepare home cooking.

Key Ingredients & Substitution Ideas

Starchy Potatoes: Choose potatoes labeled “starchy” or “floury” at your local grocery! For example, Danshaku or Kitaakari are popular choices in Japan. In the U.S., you can easily grab Russet or Yukon Golds.

Meltable Shredded Cheese: I personally used Gouda cheese, but cheddar works beautifully too if that’s what you have in your fridge.

Potato Starch (Katakuriko): Potato starch is your key to achieving that signature chewy texture. If you absolutely can’t find it, tapioca starch works as a backup.

Jump to Full Recipe Measurements

Visual Walkthrough & Tips

Here are my step-by-step instructions for how to make Imo Mochi at home. For ingredient quantities and simplified instructions, scroll down for the Printable Recipe Card below.

If you prefer to watch the process in action, check out my YouTube video of this Potato Mochi recipe!

STEP

Boil and Mash the Potatoes

Cut washed and peeled potatoes into chunks.

Add them to a large pot with cold water along with a bit of salt and cook them until fork-tender (about 10-15 minutes). Alternatively, you can steam them whole in a steamer basket until a bamboo skewer slides through, about 15-20 minutes.

STEP

Mix the Perfect “Mochi” Dough

While your potatoes are still hot, mash them thoroughly in a bowl until smooth and creamy.

A little trivia

Traditionally in Hokkaido, they used to use a suribachi (mortar and pestle) to pound the potatoes until they develop that signature mochi-like stickiness!

Let them cool slightly (about 60°C or 140°F, hot but cool enough to handle).

Sprinkle in potato starch, salt, sugar, grated hard cheese (or powdered cheese), and meltable shredded cheese (I used Gouda).

Knead everything together with your hands until it forms a smooth, cohesive dough. If your dough feels sticky, add potato starch a teaspoon at a time. If it’s cracking and dry, add water drop by drop. The dough should feel like soft Play-Doh, pliable but not clingy.

STEP

Shape the Potato Mochi

Divide your dough into 5 equal portions and shape each into an oval patty. Think small hamburger patty rather than pancake. You want enough thickness for that satisfying chewy bite.

Ideally, each patty should be about 1-1.5cm (about ½”) thick and 6-8cm (3″) in diameter.

STEP

Pan-Fry to Golden Perfection

Place your shaped mochi in a cold non-stick frying pan. Drizzle cooking oil, then add butter to the center of the pan, then turn the heat to medium-low.

Listen for that gentle sizzle as the fat heats up and spreads under your mochi. You’re looking for a steady, quiet bubble rather than aggressive spattering.

STEP

Flip and Finish

Once the bottom develops a beautiful golden-brown crust (about 4-5 minutes), carefully flip each piece.

You’ll know they’re done when both sides are golden and the mochi feels slightly springy when gently pressed.

Finally, add a splash of water (about 1 tbsp) to the pan and cover with a lid for 1 minute. This quick steaming helps the starch gelatinize all the way through, making your potato mochi extra chewy and delicious!

Remove the lid, let any excess moisture evaporate and then take the pan off the heat.

STEP

Make Sweet-Savory Tare

While your mochi finish cooking, quickly combine of soy sauce, mirin, and sugar in a small saucepan. Bring this mixture to a gentle boil over medium heat.

Keep stirring, and remove from the heat once it becomes a syrupy texture.

Drizzle the sauce onto the cooked imo mochi and enjoy!

Jump to Full Recipe Measurements

Essential Tips & Tricks

Use starchy potatoes like Russet or Danshaku.

When boiling potatoes, start with a pot of cold water – this ensures even cooking all the way through. If you start with boiling water, the outside will cook faster than the inside and become crumbly.

Mash the potatoes while hot and mix in starch while still warm (around 60°C/140°F).

Avoid overmixing to prevent gumminess. Knead just until smooth.

If the dough feels too soft or sticky, add a little more starch, not flour.

Shape about 1-1.5cm (about ½”) thick and 6-8cm (3″) in diameter for best results.

Start cooking in a cold pan with butter and oil to prevent burning.

With these simple tips in mind, you’re set for success every time you make Imo Mochi.

Storage Guideline

Refrigeration: Wrap pan-fried imo mochi (without sauce) tightly in plastic wrap to prevent drying and store for up to 2 days. Reheat with a damp paper towel in the microwave to restore some softness, though the texture may not fully match freshly made.

Freezing: Shape the patties, wrap each one, and freeze raw for up to 1 month, and cook from frozen. If already cooked, let them cool completely before wrapping and freezing for up to 1 month, then reheat and make sauce just before serving.

FAQ

Here are answers to frequently asked questions I have received across all platforms, including here, YouTube, Instagram, and Pinterest. If you have any questions, feel free to send them to me anytime! It will be a big help for everyone in this community!

Why is my dough too crumbly and hard to shape?

This usually happens when the potatoes are too cold or lack moisture/starch. Mix while the mash is still warm, and add more potato starch as needed until the dough comes together.

Why does the dough stick to my hands?

It may be too hot or too low in starch. Let the dough cool slightly before shaping, dust your hands with starch, or shape it between plastic wrap to avoid sticking.

Why does the mochi fall apart while cooking?

If your dough is too soft, or shaped too thin or thick, they may fall apart during cooking. Reshape with added starch and form patties with a thickness of about 1-1.5cm (about ½”) and a diameter of about 6-8cm (3″) for best results.

I hope you enjoy this Imo Mochi recipe! If you try it out, I’d really appreciate it if you could spare a moment to let me know what you thought by giving a review and star rating in the comments below. It’s also helpful to share any adjustments you made to the recipe with our other readers. Thank you!

More Hokkaido Recipes

Pork Miso Ramen

Miso & Salmon Hotpot

Jingisukan (Lamb BBQ)

Kaisen Donburi

Imo Mochi (Hokkaido’s Potato Mochi with Cheese)

These potato mochi are perfectly chewy inside, lightly crisp on the outside and coated in a glossy soy-based glaze. They're the perfect satisfying snack!

Course Bento, Snacks

Cuisine Japanese

Method Pan fry

Diet Egg Free, Pescatarian, Vegetarian

Prep Time 10

Cook Time 25

Cooling Time 5

Total Time 40

Servings mochi

Calories 106kcal

Author Yuto Omura

Ingredients

230 g potatoes starchy varieties like russet or Yukon Gold
salt
3 tbsp preferred shredded melting cheese Gouda or Cheddar
2 tbsp potato starch (katakuriko) or tapioca starch
1 tbsp grated parmesan cheese or powdered cheese
½ tsp sugar
¼ tsp salt
½ tbsp butter unsalted preferred
1 tsp cooking oil neutral

Sweet-Savory Sauce

1 tbsp Japanese soy sauce (koikuchi shoyu)
1 tbsp mirin
1 tbsp sugar

Metric – US Customary

Instructions

Wash and peel 230 g potatoes. Cut them into evenly sized pieces and place them in a pot of cold water with a generous pinch of salt. Bring to a boil and cook until fork-tender (10-15 minutes depending on the size).
Once soft enough for a fork to slide through with ease, drain the potatoes and place them in a large heatproof mixing bowl. Mash them while hot until smooth.
Rest until it's cool enough to touch (about 5-10 minutes), then add 3 tbsp preferred shredded melting cheese, 2 tbsp potato starch (katakuriko), 1 tbsp grated parmesan cheese, ½ tsp sugar and ¼ tsp salt.
Knead by hand until the ingredients are evenly distributed and the dough is smooth with a soft play-doh texture. See notes for troubleshooting.
Divide the dough into 5 equal pieces, then roll each piece into a patty shape about 1-1.5cm (½") thick and 6-8cm (approx 3") in diameter.
Drizzle 1 tsp cooking oil into a cold frying pan and place the patties spaced apart. Place ½ tbsp butter in the center and heat over medium-low.
Once they start to sizzle, cook for about 4-5 minutes or until a golden crust forms, then flip and repeat on the other side. Once golden on both sides, add 1 tbsp of water to the pan and cover with a lid. Steam for about 1 minute, then remove the lid and allow the excess moisture to evaporate before taking the pan off the heat.
Add 1 tbsp Japanese soy sauce (koikuchi shoyu), 1 tbsp mirin and 1 tbsp sugar to a small saucepan. Heat over medium while stirring continuously until the mixture reaches a slightly thickened, syrup-like consistency.
Immediately pour the sauce over the potato mochi. Enjoy!

Video

Notes

Start with cold water when cooking potatoes to ensure they cook evenly.
If the dough is cracking or feels crumbly, add a few drops of water and knead again. Repeat until the texture is soft and pliable.
If the dough is too sticky, try adding extra potato starch 1 tsp at a time. Alternatively, let it cool more to make it easier to handle.

Nutrition

The post Imo Mochi (Hokkaido’s Potato Mochi with Cheese) appeared first on Sudachi.

Summer Vegetable Salad with Sesame-Shiso Dressing

Yuto Omura — Tue, 29 Jul 2025 23:39:54 +0000

What if your new go-to summer side dish took only 15 minutes start to finish?

This colorful Japanese vegetable salad combines the season’s best produce coated with a bright, herbaceous dressing that will invigorate the senses even in the height of summer!

Perfect for potlucks, barbecues, or a weekday lunch, let’s make something everyone will remember.

By the way, if you love the flavor of shiso, check out my summery shiso pesto pasta recipe!

Visual Walkthrough & Tips

Here are my step-by-step instructions for how to make Summer Vegetable Salad at home. For ingredient quantities and simplified instructions, scroll down for the Printable Recipe Card below.

If you prefer to watch the process in action, check out my YouTube video of this Summer Salad recipe for a complete visual walkthrough!

STEP

Prepare the Tomatoes & Cucumber

Start by dicing your tomatoes into bite-sized pieces.

Sprinkle them generously with salt. Let them rest in a bowl or lounge in a colander for about 10 minutes, just enough for their juices to drip and flavors to concentrate.

Meanwhile, thinly slice cucumbers (aim for 2mm thickness).

Then, give them their own salt rub. Massage gently, then set aside to sweat out excess water.

STEP

Create the Shiso-Sesame Dressing

While we wait, combine the sliced shiso, soy sauce, rice vinegar, sugar, toasted sesame oil, and ground sesame seeds in a small food processor.

Pulse until the mixture forms a smooth, emerald-green dressing with tiny flecks of shiso throughout.

The toasted sesame oil adds a rich, nutty depth that balances the bright acidity of the rice vinegar.

STEP

Drain and Dry the Vegetables

After 10 minutes, you’ll see pools of liquid around your salted vegetables. Discard all the liquid that has accumulated. For the cucumbers, take this step further: gather them in a clean kitchen towel and gently squeeze to remove every last bit of moisture.

STEP

Assemble and Dress the Salad

Combine the prepared tomatoes and cucumbers with any additional fresh summer vegetables (I used sweet corn kernels, edamame, and shredded shiso leaves) in a serving bowl.

Just before serving, drizzle the shiso-sesame dressing over the vegetables and toss gently to coat.

Serve immediately and enjoy!

Jump to Full Recipe Measurements

I hope you enjoy this Summer Salad recipe! If you try it out, I’d really appreciate it if you could spare a moment to let me know what you thought by giving a review and star rating in the comments below. It’s also helpful to share any adjustments you made to the recipe with our other readers. Thank you!

More Salad Recipes

Poached Chicken Tender Salad

Crispy Rice Salad with Salmon

Mugen “Infinite” Cabbage Salad

Daikon Salad (Izakaya Style)

Hungry for more? Explore my salad recipe collection to find your next favorite dishes!

Summer Vegetable Salad with Sesame-Shiso Dressing

Celebrate summer with this vibrant and crunchy salad coated in an aromatic and nutty perilla leaf and sesame dressing!

Course Appetizers, Lunch, Salads, Sides

Cuisine Japanese

Duration 15 minutes or less

Diet Dairy Free, Egg Free, Raw, Vegan, Vegetarian

Prep Time 15

Total Time 15

Servings side servings

Calories 395kcal

Author Yuto Omura

Ingredients

2 tomatoes medium (about 150g per tomato), diced
1 Japanese or Persian cucumbers about 100g per cucumber
salt
50 g edamame thawed if using frozen, boiled if using fresh
4 tbsp canned sweet corn
5 perilla leaves (shiso) shredded

Dressing

1 ½ tbsp toasted sesame oil
1 tbsp rice vinegar or apple cider vinegar
½ tbsp Japanese soy sauce (koikuchi shoyu)
5 perilla leaves (shiso)
1 tsp ground sesame seeds
½ tsp sugar

Metric – US Customary

Instructions

Cut 2 tomatoes into bitesize pieces and place them in a bowl with a generous sprinkle of salt. Rest for 10 minutes.
Thinly slice 1 Japanese or Persian cucumbers and place them in a separate bowl. Sprinkle with salt and massage until evenly distributed, rest for 10 minutes.
In a small food processor, add 1 ½ tbsp toasted sesame oil, 1 tbsp rice vinegar, ½ tbsp Japanese soy sauce (koikuchi shoyu), 5 perilla leaves (shiso), 1 tsp ground sesame seeds and ½ tsp sugar. Blitz until smooth.
After 10 minutes, drain the water from the tomatoes and squeeze the cucumber thoroughly. Wrap the cucumber with kitchen paper and squeeze again to remove as much moisture as possible.
Arrange the tomato and cucumber in a serving bowl along with 50 g edamame and 4 tbsp canned sweet corn. Shred 5 perilla leaves (shiso) and place them on top.
Drizzle with the dressing right before serving and mix well until evenly coated. Enjoy!

Video

Nutrition

The post Summer Vegetable Salad with Sesame-Shiso Dressing appeared first on Sudachi.