Japanese recipes - 10 recipes
Chef Tips and Tricks
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Top rated Japanese recipes
Teriyaki Chicken and Shiitake Mushrooms
![Teriyaki Chicken and Shiitake Mushrooms](/media/teriyaki2_crop.jpg/tsp/teriyaki-chicken-and-shiitake-mushrooms.jpg)
By whiskandknife, Whisk & Knife
Stir-fried Teriyaki Chicken and Shiitake Mushrooms, great with hot steamed rice or noodles!
- 200g deboned and diced chicken thigh
- 2 dried shiitake mushrooms
- 2 cloves garlic, minced
- 2 thin slices ginger
- 3 tbsp Kikkoman Teriyaki Marinade
- 2 tsp vegetable oil
- (optional) 1 pinch toasted sesame seeds
Tempura Brussel Sprouts
![Tempura Brussel Sprouts](/media/chou_crop.jpg/tsp/tempura-brussel-sprouts.jpg)
By tillilette
Sift the flour into a large bowl, add the oil, water and wasabi paste, then set aside
- plain flour 100g
- sunflower oil 2 tbsp
- sparkling mineral water 175ml
- wasabi paste 2 tbsp or to taste
- Brussels sprouts 500g
- egg white 1
- oil for deep frying
Pear & chocolate sushi
![Pear & chocolate sushi](/media/t_123_50843_6832_crop.png/tsp/pear-chocolate-sushi.jpg)
By EliselZ , blog Eat Design
In a saucepan, heat the milk, rice and ½ vanilla bean
- 1 bag of sushi rice
- ¾ litre of milk
- 50g of sugar
- 1/2 vanilla bean
- 1 small tin of pears in syrup
- Unsweetened cocoa powder
- 2 egg yolks
Red tuna tataki with sesame and mint green tea
![Red tuna tataki with sesame and mint green tea](/media/t_123_12059_4439_crop.jpg/tsp/red-tuna-tataki-with-sesame-and-mint-green-tea.jpg)
By Patricia Lepic "Kusmi cooks tea"
To be prepared in advance: For the sesame tea: Mash up the seaweed and the mint green tea
- For 4 servings:
- For the sesame tea:
- 3 tbsp of dried seaweed (kelp)
- 2 tbsp green tea with mint
- 1 tbsp salt sea
- 4 tbsp roasted sesame seeds
- 250g tuna loin
- 2 tbsp of sesame oil
- For Tamari sauce:
- 2 tbsp Tamari sauce
- 2 tbsp of sugar
- 2 tbsp rice vinegar
- 1 clove of garlic
- 50 cl of water
- 1/2 tsp cornstarch
Pork & Seaweed Gyoza
![Pork & Seaweed Gyoza](/media/gyoza_crop.jpg/tsp/pork-seaweed-gyoza.jpg)
By MrsLuptonJones, Me & Mr Jones
One of my favourite meals (or snacks) - Japanese dumplings (gyoza) filled with pork and seaweed
- Gyoza Wrap
- 1 cup plain flour
- 1/4 cup boiling water (add a little more bit by bit if needed)
- Gyoza Filling
- 500g ground pork
- 1 clove finely diced garlic
- 1 teaspoon finely diced or grated ginger
- 2 stems of spring onion, halved lengthways and sliced
- 4 water chestnuts, finely chopped
- 1/2 cup seaweed
- Dipping Sauce
- 1 tablespoon soy sauce
- 1 teaspoon sweet chilli sauce
- 1/2 teaspoon sesame oil
Japanese Chicken Wings
![Japanese Chicken Wings](/images/local/defaultImg_thumbSqPr.jpg)
By vavenby, FPWS News
Preheat oven to 350F. Dip chicken wings in beaten egg, then in flour
- Package of chicken wings
- Beaten egg
- Flour
- Butter or margarine
- Sauce:
- 3 tbsp soy sauce
- 3 tbsp water
- 1 C white sugar
- 1/2 C vinegar
- 1/2 tsp salt
Japanese cheesecake
![Japanese cheesecake](/images/local/defaultImg_thumbSqPr.jpg)
By czj
Warm the milk in the microwave
- 80ml milk
- 140g cream cheese
- 40g butter
- 4 egg yolks
- 2tp lemon juice
- 50g cake flour
- 15g cornflour
- 1/8 tp salt
- 180g egg whites
- 100g caster sugar
Japanese soy & balsamic chicken
![Japanese soy & balsamic chicken](/images/local/defaultImg_thumbSqPr.jpg)
By jenkhuu
Put the soy sauce, balsamic vinegar, garlic and pepper in a bowl and stir to combine
- 500g boneless chicken thighs
- 2 tablespoons soy sauce
- 1 tablespoon balsamic vinegar
- 1 clove garlic, sliced
- Coarsely ground black pepper
- A little vegetable oil
Yaki Soba
![Yaki Soba](/media/teppan-yaki-soba-2_crop.png/tsp/yaki-soba.png)
By mydsgirl
Really filling but really messy!
- 200 g ramen noodles
- 1/2 onion, finely sliced
- 100 g beansprouts
- 1/2 red pepper, deseeded and sliced
- 75 g chicken, cooked and sliced
- 6 cooked prawns
- oil
- 1 tbsp soy sauce
- 1/4 tbsp mirin
- 1/2 tsp sesame oil
- 1/2 tsp sesame seeds
- 1 spring onion, finely chopped
Pork and Cabbage Gyoza
![Pork and Cabbage Gyoza](/media/17970_l-jpg-2_crop.jpeg/tsp/pork-and-cabbage-gyoza.jpg)
By mydsgirl
Tasty little Japanese dumplings
- 12 gyoza wonton skins
- 1 tbsp water, for brushing
- oil
- 1 tbsp rice vinegar
- 1 1/2 tbsp soy sauce
- 50 g cabbage, finely shredded
- 1 spring onion, finely chopped
- 58 g (2 oz) pork mince
- piece of ginger, peeled and finely grated
- 1 garlic clove, crushed
- 1 tsp mirin
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