1. Daikon Radish “Steak”

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

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

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)

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

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

1. Japanese Dry Curry

This broth-less curry combines ground beef and pork with colorful bell peppers, mushrooms, and aromatic spices.

While dry curry might seem intimidating, I discovered it’s surprisingly simple with just a large frying pan or wok. The use of ground meat make it more accessible too.

Japanese Dry Curry Rice

This quick and easy Japanese Dry Curry is packed with flavor and spices, minus the broth! It's warming, comforting, and can be easily customized to suit your taste!

Check out this recipe →

2. Beef Yakiniku Don

I created this yakiniku don recipe to deliver authentic yakiniku flavors in just 10 minutes using a single frying pan.

The quick cooking time means you can enjoy authentic yakiniku flavors while keeping your space cool and comfortable.

10-Min Yakiniku Don (Japanese BBQ Style Beef Bowl)

This super quick 10-minute Yakiniku Don is made with tender pieces of pan-fried beef steak coated in a flavorful shortcut Japanese-style BBQ sauce and served over fluffy white rice. It's so easy and so delicious!

Check out this recipe →

3. Beef Pepper Rice

This beef pepper rice is my go-to one-pan wonder, combining thinly sliced beef, rice, and vibrant vegetables in minutes.

This dish has become a favorite at student gatherings in Japan because it’s easy, fun to share, and feels like a small party around the pan.

One-Pan Beef Pepper Rice

Looking for a satisfying one pan dish for those busy weeknights? Then look no further than this simple but delicious beef pepper rice made with quick marinated beef ready in just 20 minutes!

Check out this recipe →

4. Pan Fried Teriyaki Salmon

Four simple ingredients create an authentic teriyaki sauce that transforms ordinary salmon into something extraordinary.

As a salmon lover, this dish checks all my boxes! Minimal prep, cooked entirely in one pan, and perfect after a busy day.

Pan Fried Japanese Teriyaki Salmon

Tender pan-fried salmon fillets coated in an authentic Japanese teriyaki glaze are the perfect pairing for rice and buttery sautéed vegetables. This quick, easy and flavor-packed dish is perfect for lunch or an easy midweek dinner!

Check out this recipe →

5. Taco Rice

This Okinawa taco rice is a playful fusion dish combining the best of Japanese and Tex-Mex flavors. All made in a single pan, seasoned ground beef is served over fluffy rice with colorful toppings like cheese, lettuce, and tomatoes.

This dish is great for students like me who enjoy experimenting with fusion cuisine but have limited kitchen equipment.

Okinawa Taco Rice And Cheese (Cafe Style)

Taco rice is a delicious and vibrant fusion dish that hails from Okinawa. Made with Japanese white rice topped with taco style ground beef, fresh salad, crispy tortilla chips and a soft boiled egg, taco rice is quick to make and every bite is packed with flavor!

Check out this recipe →

6. Miso Glazed Salmon

Crispy-skinned salmon meets rich miso glaze in this foolproof technique that takes just minutes.

Students who love miso as much as I do will appreciate how easy this recipe is. It needs only one pan, takes minutes to cook, and tastes impressively gourmet.

Miso Glazed Salmon (Pan-fried)

This delicious Japanese-style miso glazed salmon is packed with flavor and takes just 10 minutes from start to finish! It's a perfect quick lunch or midweek dinner for salmon lovers.

Check out this recipe →

7. Garlic Teriyaki Chicken Bowl

Bite-sized chicken thigh gets crispy in one pan, then simmers in garlic-boosted teriyaki until glossy.

This is everything students need – one pan, quick cooking, and customizable toppings. The chicken cooks fast, sauce thickens in the same pan, and everyone can add their favorite garnishes!

Garlic Teriyaki Chicken Donburi (Rice Bowl)

Garlic Teriyaki Chicken Donburi is a delicious, comforting rice bowl made with juicy pan-fried chicken thigh cooked in a garlic-infused teriyaki sauce. It's quick, tasty, and can be customized with your favorite toppings!

Check out this recipe →

8. Yakisoba

Festival-style yakisoba comes together through smart sequencing. Render pork fat, crisp noodles in that fat, then combine with enhanced sauce.

Stir fry lovers will appreciate how this one-pan technique delivers restaurant-quality results in small kitchens!

Authentic Yakisoba (Japanese Stir-fried Noodles)

Enjoy classic Japanese street food style yakisoba in the comfort of your own home with this easy and authentic recipe!

Check out this recipe →

9. Gyudon

My recipe for Sukiya-style gyudon transforms Japan’s iconic fast-food beef bowl into an easy, homemade version. Thinly sliced beef and onions simmer quickly in a sweet-savory sauce, creating a comforting, hearty meal that cooks entirely in one pan.

It’s perfect when I need something tasty in a hurry.

15-Min Gyudon (Sukiya-Style Japanese Beef Bowl)

Gyudon is a delicious rice bowl dish made with tender beef and succulent onions simmered in a flavorful dashi-based broth. Enjoy this Sukiya-inspired Gyudon in the comfort of your own home, it's surprisingly easy!

Check out this recipe →

Sweet-savory dashi broth brings together tender chicken and perfectly set eggs over steaming rice.

Perfect for students who need to rescue expiring eggs while creating something genuinely satisfying.

Ultimate Oyakodon (Japanese Egg and Chicken Bowl)

Oyakodon is a humble dish made up of succulent pan-fried chicken thigh, tender onions, and silky egg served on top of fluffy Japanese steamed rice. This recipe will teach you everything you need to know to make the ultimate Oyakodon!

Check out this recipe →

11. Garlic Steak Fried Rice

This one-pan meal brings Japanese steakhouse luxury to your own kitchen. Garlic, butter, and soy sauce infuse every grain of rice with deep, savory flavor, while tender steak pieces add richness.

I love that it’s both beautiful and filling, without extra cleanup. It’s the perfect choice when you want something quick but impressive.

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!

Garlic fried rice recipe

10. Cold Shiso Pesto Pasta

This vibrant green shiso pesto transforms abundant shiso leaves into a luxurious sauce with cashews, pine nuts, and white miso paste. Served completely chilled, it offers a refreshing twist on traditional pasta that’s perfect for hot summer days.

This creative fusion dish solves the eternal shiso surplus problem while delivering an elegant cold noodle option.

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!

Cold Shiso Pesto Pasta Recipe

1. Hamburger Steak (Hambagu)

My hambagu recipe focuses on achieving the perfect meat-to-fat ratio using a 70-30 beef-pork blend. The milk-soaked panko creates incredible moisture while hand-mixing ensures even distribution without overworking the meat.

Originally inspired by German Hamburg steak, this dish arrived in Japan in 1882 as “German steak” or “minced ball.” It made it a household staple by the 1960s, perfectly embodying yoshoku’s practical elegance.

Japanese Hamburger Steak with Egg and Rice (Hambagu)

Learn how to craft juicy and flavorful Japanese Hambagu, a popular Japanese Yoshoku dish made with thick meat patties coated in a deliciously rich demi-glace inspired sauce!

Hambagu recipe

2. Curry Rice

Curry made its way from India to the UK and then to Japan during the Meiji period (1868-1912). From then, it developed into something uniquely its own. The thick, gravy-like consistency and sweetness make it completely different from its origins.

What sets my curry recipe apart is the strategic use of surprise ingredients like soy sauce for umami and careful temperature control during the browning process.

Japanese Curry Using Roux Cubes (Including Lots of Secret Tips)

I've been making curry with roux for longer than I can remember, and this post is my life's research. I want to share some tips on how to make the ULTIMATE Japanese-style curry using roux. Bring your homemade curry to the restaurant level with these tips!

Japanese curry rice recipe

3. Hayashi Rice

Born from the confluence of American hashed beef and French sauce-making during Japan’s rapid modernization, hayashi rice embodies yoshoku’s international fusion spirit.

My recipe skips boxed roux and builds flavor by searing beef, golden onions, and deglazing with wine. The sauce thickens naturally with flour and ketchup.

Beef Hayashi Rice (With Homemade Sauce)

Hayashi Rice is a rich and tangy yoshoku-style dish made with thinly sliced beef and fresh vegetables simmered in a delicious shortcut demi-glace inspired sauce.

Hayashi rice recipe

4. Omurice

Omurice demonstrates how Western cooking methods were brilliantly adapted for Japanese tastes during the Meiji period. I find it fascinating how French omelette-making techniques merged with practical fried rice needs to create something uniquely Japanese.

The transformation from elite restaurant novelty to children’s favorite comfort food showcases yoshoku’s democratic appeal and emotional resonance in Japanese culture.

Simple Omurice (Japanese Omelette Rice)

Omurice is a popular dish made with ketchup fried rice packed with chicken and vegetables, wrapped in a fluffy omelet. This iconic Western-inspired Japanese dish is loved by children and adults alike!

Simple omurice recipe

5. Korokke

Inspired by Dutch kroket and French croquette, korokke joined Yoshoku menus during the Meiji period.

The seasoned beef filling gains depth from soy sauce, mirin, sugar, pinch of nutmeg, and caramelized onions. Milk-whipped potatoes lend extra creaminess. A final drizzle of Worcestershire sauce cuts richness with tang.

Korokke (Japanese Meat and Potato Croquette)

Japanese korokke is a delicious croquette made with potato, ground meat and softened onions coated in a layer of panko breadcrumbs and deep-fried until golden. They're perfect with a drizzle of Worcestershire sauce!

Korokke recipe

6. Okinawan Taco Rice

Invented by Chef Matsuzo Gibo in 1984 near a U.S. base, this Tex-Mex fusion became an Okinawan staple.

My taco rice recipe combines Japanese seasonings like soy sauce, sake, and mirin with ground beef to create a uniquely Japanese-TexMex fusion.

Okinawa Taco Rice And Cheese (Cafe Style)

Taco rice is a delicious and vibrant fusion dish that hails from Okinawa. Made with Japanese white rice topped with taco style ground beef, fresh salad, crispy tortilla chips and a soft boiled egg, taco rice is quick to make and every bite is packed with flavor!

Taco rice recipe

7. Tonkatsu

Originally inspired by French cutlet techniques around 1899, tonkatsu represents yoshoku’s transformation of European cooking methods through Japanese modernization.

My recipe focuses on achieving restaurant-quality results through proper technique and timing. The secret lies in creating the perfect coating that stays crispy!

Best Tonkatsu with Homemade Sauce (Japanese Pork Cutlet)

This beautifully golden and crispy Japanese Tonkatsu is made with tender pork coated with a thick layer of panko breadcrumbs and served with a tangy homemade sauce. Learn how to make the best tonkatsu ever with my tips and tricks!

Best tonkatsu recipe

8. Rolled Cabbage

Adapted from Eastern European stuffed cabbage, Japan transformed it into a dashi-based Yoshoku favorite.

Rather than using ground meat like most international versions, I wrap thin slices of pork belly for different texture and flavor distribution.

Japanese Cabbage Rolls (Roru Kyabetsu)

These Japanese cabbage rolls are made with juicy pork belly slices wrapped with tender cabbage leaves and simmered in a rich and flavorful dashi-based broth. Enjoy them on their own or incorporate them into your favorite hot pot!

Japanese cabbage rolls recipe

9. Mentaiko Pasta

Tokyo’s experimental 1960s food scene witnessed an inspired chef substitute expensive caviar with affordable mentaiko, unknowingly launching Japan’s most beloved fusion pasta.

Born from Italian spaghetti and Korean-inspired spicy cod roe, mentaiko pasta turns minimal ingredients into a refined, savory meal.

Mentaiko Pasta (Spicy Cod Roe Spaghetti Sauce)

Mentaiko Pasta is a popular Japanese-style spaghetti dish made with spicy cod roe sauce and topped with fragrant shiso leaves. It's so simple but seriously delicious!

Mentaiko pasta recipe

10. Wafu “Roast” Beef

Inspired by English roast beef, this Yoshoku staple became popular in cafés. The Japanese version is often served cold with wasabi and rice, blending Western classic with Japanese spirit.

When space constraints and equipment limitations met Japanese cooks’ determination to master Western cuisine, remarkable innovations emerged from necessity.

Wafu Roast Beef (Japanese Style Roast Beef with Homemade Sauce)

Use Japanese cooking techniques and flavors to create the most tender and flavorful "roast beef" with an umami-packed homemade sauce!

Japanese roast beef recipe

11. Seafood Doria

Swiss chef Sally Weil’s 1930s invention at Yokohama’s New Grand Hotel solved a practical problem. Satisfying foreign guests’ appetites using available Japanese ingredients and hotel kitchen capabilities.

His improvised creation of buttered rice topped with creamed seafood and cheese became an instant sensation that defined luxury dining for an entire generation.

Seafood Doria (Japanese Rice Gratin)

Seafood doria is an oven-baked dish made with juicy shrimp cooked with seasoned rice, then topped with a creamy homemade béchamel sauce and sprinkled with cheese. For me, this is one of the ultimate comfort dishes and every layer is packed with flavor!

Seafood doria recipe

12. Crab Cream Croquette

Japanese kani cream korokke is a deep-fried croquette filled with a creamy béchamel sauce, crab meat, and onions, then rolled in fine panko for a light, shattering crust.

From the Dutch kroket and French croquette roots to Japan’s own béchamel innovation, kani cream korokke embodies Yoshoku’s pioneering spirit.

Crab Cream Croquette (Kani Kurimu Korokke)

Japanese kani cream korokke is a delicious Japanese-style croquette filled with crab and onions and bound in a béchamel sauce. It is enjoyed for lunch, dinner, in bento lunchboxes, or even as a party appetizer!

Crab cream croquettes recipe

13. Corn Potage

Pokka’s revolutionary canned corn potage in the 1970s transformed this French-inspired soup into a Japanese cultural phenomenon, appearing everywhere from vending machines to convenience stores.

Extracting maximum flavor from corn cobs transforms what most cooks discard into the soup’s secret weapon for depth and richness.

Corn Potage (Japanese Corn Soup) with Homemade Croutons

Corn potage is one of Japan's most popular soups, and for good reason! This sweet and creamy soup is surprisingly easy to make with just 6 ingredients. You can also upgrade it with my 10-minute homemade crunchy croutons!

Corn potage recipe

14. Menchi Katsu

The Meiji era was super into European cutlet culture, and that led to this awesome hybrid that confused the old categories. It wasn’t pure cutlet or classic korokke, but something totally new.

Early yoshoku pioneers struggled to classify menchi katsu, which borrowed French techniques but used American-style ground meat preparation methods.

Menchi Katsu (Japanese Ground Meat Cutlet)

Menchi Katsu is a popular Japanese yoshoku dish made of a seasoned meat patty, coated with a crunchy golden layer of panko breadcrumbs and drizzled with a tangy homemade katsu sauce. It's SO good!

Menchi katsu recipe

15. Cream Stew

France’s blanquette de veau provided the technical foundation, but Japanese adaptation emphasized accessibility over authenticity by substituting expensive veal with affordable chicken and simplifying complex French techniques.

Post-war Japan’s emerging middle class embraced this approachable version of European sophistication that felt both familiar and exotic.

Japanese White Stew (Chicken Cream Stew)

This rich and flavorful Japanese-style white stew is made with chicken and vegetables simmered in a delicious creamy homemade broth. Perfect with a warm baguette for a delicious and comforting meal.

Japanese white stew recipe

16. Kabocha Squash Soup

This creamy kabocha potage blends Japanese comfort with French inspiration. Its silky texture and nutty sweetness come from slow-cooked onions, milk, and cream, creating a luxurious yet simple soup.

Kabocha arrived in Japan via Portuguese traders in the 1500s, and its name comes from “Cambodia.” Over centuries, it evolved from traditional simmered dishes into Western-inspired creations like this soup.

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!

Kabocha soup recipe

1. Nagoya Style Tebasaki (Chicken Wings)

These famous Nagoya wings show that the best comfort foods are often a happy accident. The whole wings are fried until they’re super crispy, then glazed and seasoned with pepper for an extra kick. Locals like me have perfected the art of eating every last bit off the bone without wasting anything throughout our lifetimes.

My recipe recreates the addictive Yamachan style with its signature peppery heat and glossy sauce. The double-frying technique ensures maximum crispiness while the homemade glaze captures that authentic izakaya flavor.

Yamachan Chicken Wings (Nagoya Style Tebasaki)

Nagoya Style Tebasaki are a regional dish from central Japan made with light and crispy fried chicken wings coated with a delectable sauce and a generous sprinkling of white pepper. This recipe is inspired by the famous fried chicken wing chain "Yamachan" and they're seriously good!

Check out this recipe →

2. Ankake Spa (Spaghetti with Thick Sauce)

Ankake spa is Nagoya’s best-kept secret, virtually unknown even to most Japanese people outside Aichi. The intense pepper aroma signals Nagoya’s bold palate in a single bite.

My recipe captures the authentic flavor I’ve been chasing since my teenage years at local restaurants. This is your chance to taste a truly unique regional dish that even most Japanese have never experienced.

Ankake Spaghetti (Nagoya Style Pasta in Thick Sauce)

Experience one of Nagoya's ultimate comfort dishes with this delicious Ankake Spaghetti made with freshly cooked pasta, sautéed vegetables and sausages in a rich, glossy and satisfyingly spicy sauce!

Check out this recipe →

3. Hitsumabushi (Nagoya Style Grilled Eel)

This famous Nagoya dish takes grilled eel to the next level with an extremely unique three-part dining experience that’s one of a kind in Japan. Smoky skin, caramel sweetness and tea-soaked savoriness keep the palate guessing.

My homemade version walks you through making caramel-soy sauce, grilling, then dividing the bowl for the classic three course style tasting.

Hitsumabushi (Nagoya Style Grilled Eel)

Hitsumabushi is a famous regional Nagoya dish made with grilled eel coated in a delicious, sweet unagi sauce served over rice in a wooden container. There are 3 delicious ways to enjoy this recipe, so here I will teach you how to make it from scratch and eat it like a local!

Check out this recipe →

4. Taiwan Ramen

Despite its confusing name, Taiwan ramen is actually Nagoya’s beloved soul food born in the 1970s at the famous Misen restaurant. I always used to slurp Misen’s bowl at Centrair airport after flights from the UK.

I’ve recreated the classic Misen version that defined my comfort food experiences throughout my life. This version brings that nostalgic flavor home with the signature spicy pork topping and aromatic garlic chives.

Taiwan Ramen (Spicy Nagoya Style Ramen)

Taiwan Ramen is a delicious, spicy noodle dish made with chewy noodles, spicy seasoned pork, and garlic chives in a broth that truly packs a punch! Despite the name, it was created in Nagoya, Japan (my region!), and it's extremely spicy!

Check out this recipe →

5. Miso Katsu

Miso katsu represents Aichi Prefecture’s ultimate comfort food and indulgence, featuring crispy breaded pork smothered in a rich red miso sauce.

My recipe recreates the legendary Yabaton-style sauce with pork medallion that defines this beloved dish across Nagoya’s countless restaurants.

Hire Katsu with Authentic Nagoya Red Miso Sauce

Hire Katsu is made with meaty pork medallions coated with crispy panko breadcrumbs and fried until golden. This recipe also features a rich and glossy Nagoya-style red miso sauce.

Check out this recipe →

6. Sugakiya Ramen

Sugakiya ramen is the nostalgic soul food of the Tokai region, completely different from any other ramen style in Japan. This regional chain started in Nagoya and developed a uniquely light “wafu tonkotsu” that’s actually dashi-based with just a hint of pork flavor.

My copycat recipe recreates the exact flavors I’ve been eating since I was young in Aichi Prefecture.

Nagoya’s Sugakiya Ramen Copycat

Enjoy Sugakiya inspired ramen in the comfort of your own home with this cheat's copycat recipe! It's surprisingly easy, delicious and only takes 10 minutes!

Check out this recipe →

7. Miso Nikomi Udon

Miso nikomi udon is the ultimate rich winter udon dish that breaks all traditional rules with its bold red miso broth. Unlike typical light dashi-based udon, this Aichi specialty features thick, chewy noodles simmered in deep, complex Hatcho miso broth with pork belly and vegetables.

My recipe captures the authentic flavors from the old-fashioned udon shop next to my childhood apartment building.

Miso Nikomi Udon (Nagoya’s Red Miso Udon)

Miso Nikomi Udon is one of Aichi prefecture's soul food dishes made with thick udon noodles served in a rich and warming red miso broth with meat and vegetables.

Check out this recipe →

8. Koro Udon

Koro udon is probably the most mysterious udon that people from other regions of Japan have never even heard of. This unique Tokai region specialty is served at almost room temperature with minimal toppings, setting it apart from any other udon style.

My version honors this deeply local custom that appears without fail on every traditional udon shop menu in Aichi.

Koro Udon (Nagoya Style Udon Soup)

Koro Udon is a regional Nagoya dish where the beauty lies in its simplicity. Made with chewy noodles served in a delicate homemade dashi-based broth, this dish is surprisingly satisfying and can be customized with simple toppings.

Check out this recipe →

9. Taiwan Mazesoba

Taiwan mazesoba represents the modern evolution of Nagoya’s famous Taiwan ramen, featuring thick brothless noodles topped with intensely spiced ground pork. This dish was born accidentally from leftover Taiwan ramen ingredients at Hanabi restaurant in Nagoya.

Using pantry spices and 30 minutes, I recreate that punchy blend for travellers longing for Nagoya at home. Follow my step-by-step mince, tare, then noodle mix to enjoy authentic flavor without broth.

Taiwan Mazesoba (Nagoya’s Spicy Brothless Ramen)

Taiwan Mazesoba is a delicious regional noodle dish that hails from Nagoya. It's topped with spicy ground pork, crispy nori, crunchy tempura flakes, fresh green onions, and a raw egg yolk to create a flavorful dish that ticks all the boxes!

Check out this recipe →

10. Nagoya Style Ozoni

This regional New Year’s tradition represents one of Japan’s most beautifully simple ozoni variations, focusing on ingredient purity rather than complexity.

I’ve preserved the authentic Nagoya method I grew up with, where mochi is added directly to the soup without pre-grilling.

Nagoya Style Ozoni (New Year’s Soup with Mochi)

Celebrate the New Year Nagoya style with this deliciously simple Ozoni made with pan-fried chicken, blanched vegetables, and chewy mochi in a lightly seasoned dashi broth.

Check out this recipe →

1. Hiyashi Chuka

Beat the summer heat with this spectacular cold ramen recipe that combines chilled noodles, colorful fresh vegetables, sliced ham, and delicate egg strips with a perfectly balanced tangy dressing.

For us Japanese, this is the ultimate summer comfort food that instantly comes to mind when temperatures soar. The cold, refreshing nature makes it perfect when appetites disappear in brutal summer heat.

Authentic Hiyashi Chuka (Japanese Cold Ramen for Summer)

Hiyashi Chuka is a cold and refreshing noodle dish topped with a variety of thinly sliced vegetables, meat, and egg crepe mixed with a tangy sauce. With minimal cooking, you can have this perfect summer dish on your table in just 20 minutes!

hiyashi chuka recipe

2. Zaru Udon

Cold udon noodles served on a bamboo tray (zaru) with a chilled mentsuyu dipping sauce make zaru udon brilliantly refreshing on scorching days.

The freedom to customize toppings makes it endlessly adaptable to personal tastes and available ingredients. It’s the go-to choice when you want something both cooling and genuinely satisfying during Japan’s intense summer heat.

Zaru Udon (Cold Udon with Homemade Dipping Sauce)

There's nothing more refreshing than Zaru Udon served with a delicious chilled Mentsuyu sauce to cool you down on a hot summer's day. This recipe is quick and easy to make, not to mention highly customizable! It also goes great with Tempura!

Cold udon recipe

3. Crispy Rice Salad with Salmon (Japanese Flavor Twist)

I transformed the popular viral crispy rice salad by adding my own Japanese twist inspired by senbei rice crackers, seasoning the rice with aonori, soy sauce, and sesame oil before baking until golden and crispy.

The fact that I felt disappointed I didn’t make more tells you everything about how perfectly this hits that summer craving for something both cooling and exciting.

Crispy Rice Salad with Japanese Twist

This is my Japanese take on delicious crispy rice salad. The crispy rice flavor is inspired by my favorite senbei (rice crackers) and sprinkled over fresh vegetables and tender salmon drizzled with a tangy yuzu dressing. It's seriously addictive!

Salmon crispy rice salad recipe

4. Hiyashi Tantanmen

Picture ramen noodles bathed in a silky soy-milk-and-sesame base, chilled to perfection, then piled high with seasoned pork, cucumber, tomato, egg, and a drizzle of chili oil. The contrast of icy broth and spicy meat hits all the right notes.

I’m not sure if it’s an Asian thing, but when Japanese summers get brutally hot, I genuinely crave spicy food even more than usual.

Hiyashi Tantanmen (Chilled Spicy Ramen)

This Hiyashi Tantanmen is my current summer obsession! Made with chewy ramen noodles served in a chilled spicy broth and topped with seasoned pork and summer vegetables, it ticks all the boxes and only takes 20 minutes!

Cold spicy ramen recipe

5. Warabi Mochi

Chilled, jelly-like cubes made from bracken starch, dusted in nutty kinako, and drizzled with kuromitsu syrup. A light and refreshing summer dessert!

Nothing captures the essence of my summer nostalgia quite like this traditional warabi mochi recipe. Those childhood memories of mobile vendors calling out on humid summer evenings represent a uniquely Japanese summer experience that’s becoming increasingly rare.

Easy Warabi Mochi (with Homemade Kuromitsu)

Warabi mochi is a unique Japanese dessert made up of jelly-like chunks coated in nutty roasted soybean powder and drizzled with rich homemade dark sugar syrup. Enjoy it chilled on a hot summer day!

Warabi mochi recipe

6. Chilled Chicken and Citrus Somen Noodle Soup

I’ve created this upgraded cold somen noodles recipe by transforming the ultra-simple dish of my childhood into a more substantial, protein-rich meal with perfectly poached chicken and vibrant citrus.

When I was a kid, summer vacation lunches were almost always somen. It was super cheap, light, and easy. That was the beauty of somen back then. This recipe takes those beloved thin noodles and turns them into a filling meal that still has that light and summery feel.

Chilled Chicken and Citrus Somen Noodle Soup

This delicious chicken and citrus noodle soup is made with tender steamed chicken breast, crunchy cucumber and somen noodles served in a refreshing chilled soup with a zesty kick!

Chilled Somen Recipe

7. Sunomono Salad

8. Mizu Yokan

This traditional mizu yokan recipe creates a smooth, jelly-like dessert made from sweet azuki bean paste and agar that’s incredibly sweet yet surprisingly refreshing. Its cool, silky texture instantly eases the summer heat.

After warabi mochi, mizu yokan is the next traditional Japanese dessert that comes to my mind for summer.

Mizu Yokan (Japanese Red Bean Jelly)

Mizu Yokan is a soft Japanese jelly dessert flavored with sweet adzuki bean paste! This traditional Japanese sweet melts in the mouth and goes perfectly with green tea!

Cold yokan recipe

9. Zaru Soba

These nutty buckwheat noodles possess a unique earthy flavor that sets them apart from other cold noodles, served ice-cold on traditional bamboo zaru with fragrant mentsuyu.

Honestly, this authentic zaru soba recipe is my absolute favorite among all the cold zaru noodle varieties. There’s something about the distinctive buckwheat flavor that feels more refreshing than other options.

Zaru Soba (Cold Buckwheat Noodles with Homemade Dipping Sauce)

Zaru soba is a traditional Japanese dish made with buckwheat noodles served on a bamboo tray. It's enjoyed with a dashi based dipping sauce called "mentsuyu" and served cold. It's a refreshing dish perfect for hot days!

Cold soba recipe

10. Crispy Salmon Skin Salad With A Japanese Twist

I’m a big fan of combining textures. For this, silky smoked salmon mingles with cucumber and avocado, while a homemade citrus-soy dressing brightens it up. All of that is crowned with golden, crispy skin.

It’s playful and light, yet it fills me up better than plain salad. Crunch, coolness, and umami in one dish!

Crispy Salmon Skin Salad

This delicious salad is made with fresh vegetables and smoked salmon coated with a zesty Japanese-style dressing and topped with crispy salmon skin. Perfect as a stand-alone dish or side salad!

Salmon skin salad recipe

11. Hiyashi Ramen

This is my creative ramen dish where I pushed refreshment to the absolute limit! Ice-cold broth with perfectly chilled noodles that delivers true ramen satisfaction without any heat.

As much as I love traditional ramen, eating hot soupy noodles when it’s above 30°C just doesn’t work for me. The compatibility with that ice-cold broth is absolutely perfect, creating something that satisfies both my ramen obsession and summer heat relief needs.

10 Minute Hiyashi Ramen (Cold Noodle Soup)

Craving ramen but not feeling the hot soup on a scorching summer's day? Look no further than this Hiyashi Ramen! Refreshingly chilled, packed with flavor and all you need to cook are the noodles!

Cold Ramen Recipe

12. Sashimi Salad

This bowl combines sashimi slices with crunchy cucumber and creamy avocado, all drizzled in a homemade wafu dressing. Ready in under 15 minutes, it’s simple yet satisfying on hot summer days.

For anyone who appreciates sashimi, this offers a refreshing alternative to traditional presentations while maintaining all the qualities that make raw fish so appealing.

Sashimi Salad (with Homemade Japanese Wafu Dressing)

This salad is every sashimi-lover's dream! Made with a variety of fresh vegetables, tender slices of sashimi, and a tangy soy-based wafu dressing, it's highly customizable and ready in less than 15 minutes!

Sashimi Salad Recipe

13. Coffee Jelly

This nostalgic dessert features jiggly coffee-flavored jelly, often served with a swirl of cream or milk, capturing the café (kissaten) atmosphere of Japan in the 20th century.

The silky smooth texture paired with whipped cream creates that perfect balance between bitter and sweet that defines traditional Japanese coffee shop experiences.

Japanese Coffee Jelly

Japanese Coffee Jelly is a simple dessert made with strongly brewed black coffee, sugar and cream. It's easy to make and makes a refreshing treat in the summer, or whenever you need a pick-me-up!

Coffee Jelly Recipe

14. Zaru Ramen

This is a more modern take on cold noodle dishes, completing my zaru trilogy after udon and soba. Instead of traditional mentsuyu, I’ve created a slightly acidic, appetite-stimulating dipping sauce that adds incredible depth to chilled ramen noodles.

It’s light, bold, and just 20 minutes from kitchen to table. Exactly my kind of summer noodle ritual.

Zaru Ramen (Chilled Dipping Ramen)

Chewy ramen noodles with a tangy and refreshing cold dipping sauce is the perfect recipe to cool down on a hot summer's day. Customize with your favorite toppings and enjoy this unique way to eat ramen!

Zaru ramen recipe

This is the chilled version of classic tanuki udon, featuring ice-cold thick udon noodles topped with crispy tenkasu tempura flakes and fresh summer vegetables.

It’s exactly what you want when summer heat makes traditional hot udon unthinkable but the craving remains strong.

Hiyashi Tanuki Udon (Cold)

Hiyashi Tanuki Udon is a refreshing chilled noodle dish made with chewy udon topped with crispy tempura flakes and served in a flavourful cold dashi broth. The perfect easy meal on a hot day!

Cold Tanuki udon recipe

16. Shiso Pesto Pasta (Cold)

This vibrant cold shiso pasta transforms mountains of fresh shiso leaves into a silky emerald pesto with cashews, pine nuts, and white miso.

This recipe solves the ultimate summer dilemma of craving pasta in sweltering heat while using up abundant shiso!

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!

Shiso pesto pasta recipe

1. Chicken Karaage (Fried Chicken)

This karaage recipe features juicy chicken thighs marinated in soy sauce, ginger, garlic, and sake. The double-frying technique makes the outside super crispy while keeping the inside tender.

Having a deep appreciation for karaage since childhood, I focused on perfecting the crunch and flavor in this recipe.

Authentic Chicken Karaage (Crispy Japanese Fried Chicken)

Learn everything you need to know about Japanese chicken karaage! This authentic recipe includes tips for making the crispiest, juiciest and tastiest version of this iconic fried chicken dish!

Best karaage recipe

2. Tempura

If you want to get the real tempura texture, it’s more about the technique than the complexity. This batter avoids overworking and uses chilled ingredients to ensure delicate crispiness. It’s versatile and lets the natural flavors of your chosen ingredients shine.

Among Japan’s deep-fried dishes, tempura is in a league of its own. With this tempura batter, you can recreate the kind of delicate fry that you would usually get at a restaurant at home.

Authentic Japanese Tempura Batter (with secret tips!)

Turn your favorite ingredients into delicious tempura with this light, crispy Japanese tempura batter! Using my tips and tricks, you can achieve perfect tempura every time!

Authentic tempura batter recipe

3. Agedashi Tofu

If you’re looking for a Japanese appetizer, I’d highly recommend agedashi tofu. It’s delicate, flavorful, and comforting.

It’s got a crisp fried coating, tender tofu, and a delicate dashi-based sauce. Every bite is warm and textural, with simple garnishes that really make it pop.

Agedashi tofu (Japanese deep fried tofu) with Homemade Sauce

Agedashi tofu is a popular side dish made with firm tofu coated in a thin, light and crispy batter and served in a thick umami-rich sauce. It's one of my all-time favorites!

Best agedashi tofu recipe

4. Tonkatsu

Juicy pork loin is breaded with panko and deep-fried to golden perfection. The crust stays crisp while the meat remains tender and moist. It’s served with a homemade sauce that balances sweetness and tang.

For me, a tonkatsu set meal is the ultimate Japanese comfort food. The crunchy cutlet and bold sauce earn this dish a firm spot in any deep-fried lineup.

Best Tonkatsu with Homemade Sauce (Japanese Pork Cutlet)

This beautifully golden and crispy Japanese Tonkatsu is made with tender pork coated with a thick layer of panko breadcrumbs and served with a tangy homemade sauce. Learn how to make the best tonkatsu ever with my tips and tricks!

Best tonkatsu recipe

5. Korokke

Korokke blend creamy mashed potatoes with savory beef, coated in breadcrumbs and deep-fried to crunchy perfection.

For me, korokke bring back memories of the butcher shop croquettes I loved as a kid. This recipe recreates that familiar taste.

Korokke (Japanese Meat and Potato Croquette)

Japanese korokke is a delicious croquette made with potato, ground meat and softened onions coated in a layer of panko breadcrumbs and deep-fried until golden. They're perfect with a drizzle of Worcestershire sauce!

Authentic korokke recipe

6. Crab Cream Croquettes

Golden and crisp outside, these korokke burst with a luscious crab béchamel once bitten into. The filling is delicately seasoned to highlight the seafood’s natural sweetness.

Crab cream korokke brings a touch of sophistication to Japanese deep-frying. I love how it transforms humble ingredients into something so indulgent.

Crab Cream Croquette (Kani Kurimu Korokke)

Japanese kani cream korokke is a delicious Japanese-style croquette filled with crab and onions and bound in a béchamel sauce. It is enjoyed for lunch, dinner, in bento lunchboxes, or even as a party appetizer!

Crab creak croquette recipe

7. Harumaki

These spring rolls offer a Japanese take on a familiar favorite, featuring a mild yet flavorful filling. They’re fried until crispy and pair beautifully with mustard or vinegar-soy dip.

If you enjoy Chinese spring rolls, you’ll love this Japanese version too!

Harumaki (Japanese Spring Roll)

Harumaki is a delicious Japanese take on the classic Chinese spring roll made with pork, vegetables, and rice vermicelli wrapped in a crispy shell and served with Japanese mustard and soy sauce.

Harumaki recipe

8. Ebi Mayo

This recipe reimagines ebi mayo with a crisp beer-based coating that complements the rich, sweet-savory sauce. The shrimp stay tender inside, while the batter brings a satisfying crunch.

This dish is a great example of how familiar flavors can be given a fresh twist in the world of deep-fried food.

Ebi Mayo (Fried Shrimp in Mayonnaise Sauce)

Juicy prawns fried in a light yet crispy batter then coated in a sweet and creamy mayonnaise-based sauce, "Ebi Mayo" is a sure crowd-pleaser! This addictive Chinese restaurant and izakaya-style appetizer is also popular to make at home!

Ebi mayo recipe

9. Osaka-Style Kushiage

Kushiage features skewered ingredients like meat, seafood, and vegetables, breaded in panko and deep-fried until golden.

This is Osaka’s deep-fried pride, and one of the most creative dishes I enjoy making. It brings people together, which is what great deep-fried food should do.

Kushiage (Japanese Deep-Fried Skewers)

Kushiage is a fun and exciting dish made with a variety of meat, vegetables and seafood coated in a crunchy panko batter, deep fried and served with a tangy, addictive dipping sauce. It's easy to customize and great for parties!

Kushikatsu recipe

10. Chicken Breast Karaage with Lemon

Lean chicken breast gets transformed into something juicy and bold through careful marination and frying. The texture is light, the flavor citrusy and savory.

The lemon brings out the best in the meat, making it a fresh and modern option.

Ultimate Chicken Breast Karaage with Lemon

Learn how to make amazingly crunchy chicken breast Japanese karaage with this fool-proof technique. The batter is infused with lemon juice and zest for a tasty and refreshing finish!

Chicken breast karaage recipe

11. Curry Flavor Age Gyoza

I created this gyoza with deep-frying in mind. It’s not just a twist, it’s a purpose-built dish. It’s spicy, crunchy, and impossible to stop eating.

Golden, crunchy, and filled with curry-flavored meat, these age gyoza are made to impress.

Curry Flavor Age Gyoza (Deep-Fried)

These crunchy and addictive age-gyoza are stuffed with a flavorful curry-infused filling and then deep-fried until crispy and golden. They make the perfect appetizer or party snack!

Age gyoza recipe

12. Sata Andagi (Okinawan Donuts)

These deep-fried Okinawan donuts are crisp outside and cakey inside, with a rich flavor from brown sugar.

In the realm of Japanese deep-fried food, sweets deserve a place too. Sata andagi proves that fried indulgence isn’t just for savory dishes.

Sata Andagi (Okinawan Brown Sugar Donuts)

Sata Andagi is a simple Okinawan donut with an irresistible crunchy exterior and dense cakey inside. They're especially delicious eaten hot straight from the fryer!

Sata andagi recipe

13. Toriten

This recipe uses a tempura batter specifically tuned for chicken, yielding a crisp yet airy coating. It’s a regional specialty from Oita, made for perfect frying.

If you’re thinking of making chicken tempura, skip the usual batter. This one’s built for it. I designed it to show how great toriten can be when done right.

Japanese Chicken Tempura (Oita Style Toriten)

Toriten is a regional dish from Oita (Kyushu) made with succulent, marinated chicken breast coated in a fluffy yet crisp tempura batter and served with a bright and citrusy dipping sauce.

Chicken tempura recipe

14. Nasu no Agebitashi

Sliced eggplant is flash-fried, then steeped in a flavorful mix of dashi, soy sauce, and mirin. The result is juicy, tender, and savory with a clean finish.

This dish proves that deep-fried doesn’t have to mean greasy. Agebitashi brings the depth of frying with the freshness of vegetables.

Nasu no Agebitashi (Fried Eggplant in Dashi Broth)

Nasu no Agebitashi is a vibrant and savory dish made with deep-fried eggplant soaked in a rich dashi broth. This addictive side dish is packed with flavor and can be made with a variety of different vegetables!

Agebitashi recipe

15. Gyukatsu

Who says beef can’t be katsu? This dish is proof of that, and in a way that rivals pork.

Gyukatsu turns tender beef into a crispy, medium-rare cutlet coated in golden panko. The outer layer fries quickly, sealing in the juiciness without overcooking the center. Served with dipping sauces, it’s rich, yet refined.

Gyukatsu (Japanese Beef Steak Cutlet)

Gyukatsu is a crunchy and golden, breaded beef steak that is perfectly juicy and rare on the inside. Make this restaurant-style dish at home for a fraction of the cost!

Gyukatsu recipe

16. Hire Katsu with Miso Sauce

Hire katsu is the leaner, softer cousin of tonkatsu, and here it’s paired with a bold miso-based sauce.

Hailing from my home, Aichi, this red miso sauce is a local treasure in Japan’s deep-fried world.

Hire Katsu with Authentic Nagoya Red Miso Sauce

Hire Katsu is made with meaty pork medallions coated with crispy panko breadcrumbs and fried until golden. This recipe also features a rich and glossy Nagoya-style red miso sauce.

Miso katsu recipe

17. Chicken Katsu

This chicken katsu is ultra-crispy, with juicy meat encased in a golden panko shell. But the real highlight is the homemade sesame sauce. It adds a bold twist to the classic cutlet.

I crafted this recipe to offer something different and deeply satisfying.

The Ultimate Crispy Chicken Katsu (with homemade sauce)

Chicken katsu is made with tender chicken thigh coated in a thick and crunchy golden layer of panko breadcrumbs. My recipe also includes a rich sesame sauce, but this versatile dish can be enjoyed with pretty much anything!

Crispy chicken katsu recipe

18. Menchi Katsu

This dish combines the heartiness of hambagu with the crunch of korokke.

These patties are made with a mix of ground meat and onion, then breaded and fried until golden.

Menchi Katsu (Japanese Ground Meat Cutlet)

Menchi Katsu is a popular Japanese yoshoku dish made of a seasoned meat patty, coated with a crunchy golden layer of panko breadcrumbs and drizzled with a tangy homemade katsu sauce. It's SO good!

Menchi katsu recipe

19. Chicken Tatsuta Age

This soy-marinated chicken gets coated in potato starch and fried to golden perfection.

That signature crispy coating develops perfectly with my shallow-frying approach using less oil than traditional methods.

Chicken Tatsuta Age (Shallow-fried)

Tatsuta Age is a delicious variation of Karaage (Japanese-style fried chicken) made with succulent chicken thigh soaked in a soy-based marinade, coated in a layer of potato starch, and fried until golden like autumn leaves!

Tatsuta age recipe

20. Ebi Furai

Large prawns get coated in flour, egg, and crispy panko breadcrumbs before deep-frying to golden perfection.

Despite being incredibly popular across Japan, many people find ebi fry intimidating to make at home. My detailed prep work and simple techniques prove that creating this crispy, golden deep-fried masterpiece is entirely achievable.

Ebi Furai (Japanese Deep-fried Shrimp with Panko)

Learn how to make the ultimate Japanese Ebi Furai, a popular deep-fried dish made with juicy black tiger prawns coated in crunchy golden panko breadcrumbs and served with a creamy homemade tartar sauce!

Ebi furai recipe

21. Nagoya Style Chicken Wings

These crispy chicken wings are coated in a sweet soy-based glaze and generously dusted with white pepper.

As a proud Aichi native, I can’t resist this local specialty. It’s a must-try for anyone exploring world of chicken wings.

Yamachan Chicken Wings (Nagoya Style Tebasaki)

Nagoya Style Tebasaki are a regional dish from central Japan made with light and crispy fried chicken wings coated with a delectable sauce and a generous sprinkling of white pepper. This recipe is inspired by the famous fried chicken wing chain "Yamachan" and they're seriously good!

Tebasaki recipe

22. Subuta

This Japanese-style sweet and sour pork features crispy pork belly paired with vibrant vegetables like bell peppers and onions.

The homemade sauce balances sweetness and tanginess, creating a harmonious flavor profile.

Subuta (Japanese Style Sweet And Sour Pork)

Subuta is a delicious Chinese-inspired dish made with crispy pieces of pork belly and crunchy vegetables cooked in a homemade sweet and sour sauce. Skip the take-away and make the most addictive sweet and sour pork from scratch at home!

Subuta recipe

23. Chicken Katsu Curry

Thick Japanese curry simmers with tender chicken, potatoes, and carrots in a sweet, glossy sauce. I create crispy chicken katsu by pounding breast meat thin, coating in flour, egg batter, and panko mixed with parmesan.

This represents the absolute king of Japanese curry dishes, combining two beloved comfort foods into one iconic meal.

Japanese Chicken Katsu Curry and Rice

Japanese chicken katsu curry is the ultimate comfort dish made with tender chicken breast coated in a crispy panko batter and served over a thick, rich and gravy-like curry. Not only is it seriously delicious, but it's also a great dish to make in advance and store for a quick easy meal during the week!

Chicken katsu curry recipe

24. Katsu Sando

Katsu sando is truly the king of Japanese sandwiches, representing portable tonkatsu at its finest.

My technique involves butterflying the tenderloin, pounding it thin, then shaping into perfect squares for consistent cooking.

Pork Katsu Sando (Sandwich) with 2 Homemade Sauces

Japanese Katsu Sando is the ultimate sandwich made with crispy deep fried pork cutlet, crunchy shredded cabbage and a choice of either homemade Japanese mustard mayo or miso sauce. Learn how to make the best Katsu Sando ever with my special tenderizing technique!

Katsu sando recipe

25. Karami Chicken

Chicken wingettes marinate in a complex sauce of white wine, ketchup, chili bean sauce, and oyster sauce. This is the irresistible sweet-spicy wing dish I always order at Saizeriya without fail.

It’s a must-try for fans of Japanese deep-fried recipes seeking to replicate restaurant favorites at home.

Karami Chicken (Saizeriya Chicken Wings Copycat Recipe)

Learn how to make Saizeriya's most loved dish in your own kitchen! Karami chicken is made with juicy marinated chicken wingettes and fried to perfection with a crispy seasoned batter.

Check out this recipe →

26. Shio Koji Chicken Karaage

This karaage uses shio koji to create a uniquely tender and flavorful twist on Japan’s favorite fried chicken.

The fermented rice seasoning breaks down the meat’s proteins, producing a juicy interior and a subtle sweetness beneath the crispy crust.

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!

Shio koji karaage recipe

1. Japanese Fried Chicken (Karaage)

The outside is crunchy, and the inside is juicy. Every bite of this karaage is delicious. The secret is in a strong sauce and double frying, which keeps the meat soft and tasty.

Karaage is my all-time favorite Japanese dish, especially when shared with friends. It’s the ultimate party food,crowd-pleasing, easy to grab, and tastes like it came from a specialty shop.

Authentic Chicken Karaage (Crispy Japanese Fried Chicken)

Learn everything you need to know about Japanese chicken karaage! This authentic recipe includes tips for making the crispiest, juiciest and tastiest version of this iconic fried chicken dish!

Best karaage recipe

2. Addictive Japanese Potato Salad (Potesara)

My version of potato salad mixes tender mashed potatoes with crisp cucumber, sweet carrot, and creamy mayo. It’s seasoned just right with salt, sugar, and vinegar to balance richness with a little bite.

This salad is great for parties or potlucks because it’s easy to scoop, serve, and enjoy together. People will definitely be coming back for seconds.

Addictive Japanese Potato Salad (Potesara)

This izakaya-inspired Japanese potato salad is packed with crispy bacon, crunchy vegetables and seasoned with Japanese condiments to create the ultimate crowd-pleasing side dish!

Potesara recipe

3. Yaki Onigiri (Grilled Rice Balls)

These crispy grilled rice balls are brushed with savory soy sauce and seared until they are golden and toasty on the outside and warm and fluffy on the inside. They’re simple yet full of deep flavor.

Perfect for parties or potlucks, these rice balls travel well and taste great even after cooling.

Yaki Onigiri (Japanese Grilled Rice Balls)

Yaki onigiri are delicious, crispy grilled Japanese rice balls brushed with miso and soy sauce and fried in butter. With just a few typical Japanese pantry items, you can whip up this tasty snack in no time! They're perfect for bentos too!

Grilled rice ball recipe

4. Crispy Pork Gyoza (Pan-Fried Dumplings)

These Japanese-style pork gyoza are pan-fried until golden and crispy on the bottom, with juicy, flavorful filling inside. Each bite is satisfying with a delicate, chewy wrapper.

These dumplings are sure to be a hit at any Japanese-themed potluck. I’ve yet to meet anybody who can stop at one! Not into pork? You can find more variations in this gyoza recipe collection!

Crispy Pork Gyoza (Japanese Pan Fried Dumplings)

Make your own Japanese style gyoza to rival your local ramen restaurant! This delicious recipe features a juicy pork filling, tips for a perfectly crispy base and the ultimate 4 ingredient dipping sauce!

Authentic gyoza recipe

5. Taiyaki (Fish-Shaped Waffle)

Taiyaki are charming fish-shaped cakes filled with sweet red bean paste, made by cooking batter in a special mold. The outside is golden and crisp, while the center is warm and soft. Each one looks like a mini work of art.

For a dessert that gets guests talking, taiyaki is unbeatable. It’s eye-catching, delicious, and brings a real taste of Japan to the table.

Taiyaki (Japanese Fish Shaped Waffle)

Taiyaki is a golden waffle-like snack filled with sweet red bean paste and shaped like a fish. It's crispy on the outside, fluffy on the inside and a well-loved Japanese street food snack. Try making your own authentic Taiyaki at home with this delicious recipe!

Taiyaki recipe

6. Tamago Sando (Japanese Egg Sandwich)

This ultra-creamy Japanese egg sandwich features a rich, fluffy egg salad made with soft-boiled eggs and Japanese mayo.

If anyone has ever tried a tamago sando from a konbini, this homemade version will blow them away. It’s perfect for parties, easy to make, and easy to love.

Tamago Sando (Japanese Egg Sandwich) Better Than Konbini

Tamago Sando is the Japanese take on a classic egg sandwich made with creamy Japanese mayonnaise and a few secret ingredients to take it to the next level!

Tamago sando recipe

7. Negima Yakitori in A Frying Pan (Chicken Skewers)

Negima yakitori features juicy chicken thigh and tender spring onion, skewered and grilled with a savory-sweet glaze.

No grill needed for this recipe, just a pan and good company. Want a pork and miso twist? Check out my yakiton recipe too!

Easy Negima Yakitori with Homemade Sauce (Pan-Fried)

Enjoy izakaya-style yakitori in the comfort of your own home with these succulent Negima chicken and leek skewers. Made with juicy chicken thighs and tender Japanese leeks coated in an addictive yakitori sauce, it's hard to believe that these were made in a frying pan!

Chicken yakitori recipe

8. Matcha Tiramisu

This matcha tiramisu features layers of mascarpone cream and matcha-soaked sponge, providing an earthy twist on the classic Italian dessert. The slight bitterness of the green tea perfectly balances out the sweetness.

For guests who prefer familiar desserts with a gentle Japanese flair, this is perfect. Elegant, shareable, and irresistibly smooth.

Matcha Tiramisu

Matcha Tiramisu is the perfect fusion no-bake dessert made with layers of rich, velvety matcha mascarpone cream and spongy matcha-soaked ladyfingers. It's a must-try for all matcha lovers!

Matcha tiramisu recipe

9. Crispy Rice Salad with Salmon (Japanese Flavor Twist)

This bold salad combines crunchy fried rice with fresh herbs, juicy vegetables, and a tangy, soy-based dressing. It’s a fusion of crispy, tender, and refreshing flavors. It’s inspired by Southeast Asian cuisine, but I reconstructed the concept with Japanese ingredients and flavor profile.

If you want to surprise your guests with something creative and seriously tasty, this is it. It’s literally the best salad recipe I’ve ever created.

Crispy Rice Salad with Japanese Twist

This is my Japanese take on delicious crispy rice salad. The crispy rice flavor is inspired by my favorite senbei (rice crackers) and sprinkled over fresh vegetables and tender salmon drizzled with a tangy yuzu dressing. It's seriously addictive!

Crispy rice salad recipe

10. Yamitsuki Smashed Cucumber Salad

This chilled cucumber dish is smashed, salted, and tossed with sesame oil, vinegar, and garlic, creating a bold yet refreshing flavor. Its rough texture helps it soak up all the flavor while keeping it cool and crisp. It’s quick, simple, and packs a punch.

Perfect as a light side or party appetizer, this dish adds a fresh, zesty break to richer Japanese fare. Ideal for summer spreads!

Spicy Smashed Cucumber (Pirikara Tataki Kyuri)

This izakaya-inspired Tataki Kyuri is made with crunchy pieces of smashed cucumber coated in a delicious spicy miso sauce. It's seriously addictive!

Smashed cucumber recipe

11. Takoyaki (Fried Octopus Balls)

These golden octopus balls are made with a light batter and flavorful fillings, cooked until crisp outside and creamy within.

There’s a reason we have the word takopa (takoyaki party) in Japan. Gather around the pan and make memories while you snack.

Authentic Takoyaki (Japanese Fried Octopus Balls)

Takoyaki is an iconic Japanese street food with a light, crispy outside and soft chewy center packed with octopus, pickled ginger and served with a variety of tasty toppings. These authentic, festival-style takoyaki are totally addictive and perfect for parties or family dinners!

Takoyaki recipe

12. Yamachan Chicken Wings (Nagoya Style Tebasaki)

These wings are deep-fried until crispy, then tossed in a sweet, spicy, and peppery glaze inspired by Nagoya’s famous Yamachan. The crackly skin and bold flavor make them completely addictive.

If your friends love wings, this Japanese version is a must. They’re perfect for game night or parties, expect them to vanish fast!

Yamachan Chicken Wings (Nagoya Style Tebasaki)

Nagoya Style Tebasaki are a regional dish from central Japan made with light and crispy fried chicken wings coated with a delectable sauce and a generous sprinkling of white pepper. This recipe is inspired by the famous fried chicken wing chain "Yamachan" and they're seriously good!

Nagoya chicken wings recipe

13. Karami Chicken (Saizeriya Chicken Wings)

Inspired by Saizeriya’s popular appetizer, these karami chicken are seasoned with a spicy-sweet marinade that blends chili, garlic, and Asian spices for bold, punchy flavor.

If you’re looking for familiar flavors with a twist, these wings are perfect for your party. They’re addictive, shareable, and always a hit.

Karami Chicken (Saizeriya Chicken Wings Copycat Recipe)

Learn how to make Saizeriya's most loved dish in your own kitchen! Karami chicken is made with juicy marinated chicken wingettes and fried to perfection with a crispy seasoned batter.

Karami chicken recipe

14. Harumaki (Japanese Spring Roll)

Harumaki take the familiar spring roll and flavor it with soy sauce, sake, and ginger for a uniquely Japanese taste. The filling is juicy and well-balanced, wrapped in a light, crisp shell.

These classic Asian party snacks have a Japanese twist and are perfect for any Japan-themed spread. They’re easy to share and everyone loves them.

Harumaki (Japanese Spring Roll)

Harumaki is a delicious Japanese take on the classic Chinese spring roll made with pork, vegetables, and rice vermicelli wrapped in a crispy shell and served with Japanese mustard and soy sauce.

Harumaki recipe

15. Beef Negimaki (Beef & Leek Rolls)

Thin slices of beef are wrapped around scallions, pan-seared, and glazed in a sweet-savory teriyaki-style sauce. It’s sweet, salty, and deeply umami.

If you’re looking to impress with something unexpected, negimaki is a great option. It’s beef sukiyaki meets finger food, and it’s ideal for guests to pick up and enjoy.

Beef Negimaki (Beef & Leek Rolls)

These beef negimaki are made with thin slices of beef wrapped around tender leeks and braised in a rich, sukiyaki-style sauce. Perfect served as an appetizer or in a bento box!

Beef negimaki recipe

16. Shio Koji Karaage

This twist on karaage uses shio koji to create chicken that’s juicy inside and irresistibly crisp outside.

This karaage is sure to impress friends who’ve “seen it all.” It’s familiar yet refined, the kind of dish that turns a casual gathering into something memorable.

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!

Shio koji karaage recipe

This authentic tempura batter recipe offers a light and crispy batter made from chilled flour, egg, and water. It’s designed to enhance the natural flavors of various ingredients without overpowering them. The batter is simple, and that makes the texture delicate, airy, and satisfying.

It’s great for experimenting with different ingredients, and the texture is always nice and light, which goes well with a variety of flavors.

Authentic Japanese Tempura Batter (with secret tips!)

Turn your favorite ingredients into delicious tempura with this light, crispy Japanese tempura batter! Using my tips and tricks, you can achieve perfect tempura every time!

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Toriten is a specialty from Oita, Kyushu, featuring marinated chicken breast coated in a special light, crispy tempura batter. The chicken is tender and flavorful, thanks to a marinade of soy sauce, garlic, ginger, sake, and sesame oil.

It’s served with a tangy citrus dipping sauce made from kabosu juice, soy sauce, and rice vinegar.

Japanese Chicken Tempura (Oita Style Toriten)

Toriten is a regional dish from Oita (Kyushu) made with succulent, marinated chicken breast coated in a fluffy yet crisp tempura batter and served with a bright and citrusy dipping sauce.

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You’re going to love the combination of crispy tempura and fluffy rice in this tendon recipe. The homemade sauce adds a rich, umami flavor that goes perfectly with the tempura. It’s a simple yet satisfying meal that’s easy to make at home.

Tendon shows how flexible tempura can be, using ingredients you wouldn’t normally expect!

Tendon (Tempura Rice Bowl)

Tendon is the perfect way to enjoy your favorite tempura ingredients in rice bowl form. Learn how to make perfectly light and crispy tempura, and the most delicious homemade tendon sauce for this ultimate rice bowl!

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In this ebiten recipe, we take care to clean, devein, and straighten large shrimp to get the perfect texture. They’re dipped in a cold batter made with cake flour, cornstarch, and sparkling water, then fried until they’re light and crispy.

The process makes sure the shrimp have a nice, non-greasy finish that lets you really taste the shrimp.

Shrimp Tempura (Crispy Japanese Ebiten)

Shrimp is the king of all tempura! Whether you're enjoying it with noodles, on donburi, or on its own, shrimp tempura never disappoints. Learn my tips and tricks to make perfect, light, and crispy Japanese style "Ebi Ten"!

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This kakiage recipe combines thinly sliced vegetables and seafood to create a harmonious blend of flavors. The batter’s lightness makes the natural taste of the ingredients stand out without overpowering them. It’s golden brown and looks and tastes great.

Its customizable nature encourages your creativity, making it a standout in Japanese cooking.

Authentic Kakiage (Mixed Vegetable Tempura)

Learn how to make authentic Japanese kakiage, a delicious dish made with a variety of thinly sliced vegetables encased in a light and crispy tempura batter. Serve on its own, or enjoy with udon or soba noodles!

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This shojin age recipe presents a vegan-friendly tempura using an eggless batter that remains crisp and delicate. The inclusion of rice vinegar and baking powder ensures a non-greasy finish.

Paired with matcha salt, it provides a refreshing twist to the usual tempura.