Japanese dishes

Japanese Dishes recipe collection from Japanese cuisine

Japanese cuisine is based on combining staple foods, typically Japanese rice, noodles with soup, vegetables. But the traditional cuisine of Japan is based on rice with miso soup and other dishes.

Here is some Japanese dishes recipe.


1. Tempura

Tempura is deep fried fish and vegetables. It  is a classical Spanish dish but most popular in Japan since 16 century.Tempura is very good for parties, because of the tasty colourful looking.Tempura used with wheat noodles, buckwheat noodles.

Tempura ingredients:

Plain flour    100g
Egg               1
Cold water      1Cup (200cc)
Baking soda       1 tea spoon
Corn starch or Potato starch  2 tabspoon

Your choice of Vegetables, sea foods and mushrooms such as potato, sweet potato,eggplant , zucchini (courgette), onion, capsicum ,pumpkin, green beans, carrot, okura, asparagus, prawn, white fish and squid.
Oil (Natane oil, sunflower, corn or canola oil)

Make Tempura batter:

Plain flour, baking soda and corn starch/potato starch mix together. And then sift mixed flour as preparation.

Take an egg into the bowl and beat it roughly. Then  add the cold water and mix .

Put 1/3 mixed flour in to egg mixture and gently mix. Long cooking chop sticks are the best for mixing tempura batter( Can use a fork instead).

Then add an additional 1/3 flour and mix. After that finally add the last 1/3 flour and mix.

Remember, do not mix it too much as you will get a lot of gluten which makes it heavy and un-crispy tempura batter.

Prepare ingredients

Use the freshest ingredients  and cut them into pieces of same size to avoid an uneven cook.

Root vegetables (potato, carrot, sweet potato) and pumpkins are sliced 1cm.

Prawn‘s preparation:

Take off the head and shell, but keep the tail.
Remove the sand vein. Now scrape the tail to stop the oil spitting when fry it.
Cut the abdomen side every 1cm.

Then push back side to abdomen side by finger.

Reference: Japanese cuisine


2. Yakitori ( Skewered Chicken)

Yakitori is a Japanese type of skewered chicken. Its preparation involves skewering the meat with kushi. This skewer typically made of steel, bamboo or similar materials.

Chicken breast filets (cut into  1/4 inch thin)

1/2cup Soya Sauce
1/4 cup honey
1 Garlic crushed

1/2 teaspoons ground pepper

Small bamboo skewers


Take chicken in a pan and add  soy sauce, honey, garlic and ginger and mix well. Cover it and keep  in refrigerator and keep asside for several hours or overnight for marinating.

Now one or two strips of chicken on each skewer, using a weaving motion.

Heat grill on high flame. Grease plate with oil and arrange the skewers in a row.

Cook for 1- 2 minutes on each side, brushing with marinade as they cook.

Served hot.
Reference: Japanese cuisine

3. Natto

Natto is a traditional food of Japan. It’s made from Soybeans fermented with Bacillus subtilis var.natto . It eat as a breakfast food and served with soy sauce, karashi mustard and Japanese bunching onion.

PC: facebook


Natto   1 package
Green onions (chopped) 1 tabspoon
Katsuobushi (Dried bonito flakes ) 1 tabspoon
Japanese yellow mustard
1 tsp soy sauce
3 Shiso leaves (thinly sliced)
Steamed Rice


Mix all the ingredients except Shiso and Steamed Rice.

Cook stir very well until thick. Pour over the rice and top with Shiso.

Reference: Wikipedia & Japanese cuisine

4. Miso Soup recipe

Miso soup is a traditional Japanese soup  consisting of a stock called “dashi” into which softened miso paste is mixed. But many ingredients depending on regional and seasonal recipes and personal preference.

PC: facebook


Stock( Dashi)

Miso paste 2 tabspoon ( red or white)

1 – 2scallions

1/4 firm tofu



Step 1:

Now add miso paste, dashi powder and as much wakame,onion and green onion as your choice.

Step 2:

Add 3 cups of water in a pan and boil it. Now add all ingredients.

Stir well and allow to cook until the onion is soft.

When the onion is cooked then add miso paste. Turn off the heat and ladle some of the hot water into a pan with miso paste and mix well until it’s disolved. When it’s looking good then heat back on and add the miso paste to the pan.

Give it quick stir and then serve.

Reference: Wikipedia & Japanese cuisine


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