Japanese recipes: dashi, noodles and crispy vegetables

Salmon gently cooks in sake, mirin and ginger; miso makes the braising liquid savory, lightly sweet and glossy. Serve small portions as a side dish with rice and other Japanese dishes.

Briefly blanched spinach gets a nutty dressing of toasted sesame, soy sauce and a little sugar in this Japanese side dish. Delicious alongside rice, fish or tofu.

Chunks of salmon get a quick marinade of soy sauce, sake and ginger, then a light coating of potato starch and a crisp finish from deep-frying. Grated daikon and lemon bring a fresh contrast to the rich fish.

Salmon with a thin, glossy teriyaki glaze, tender Japanese rice and crisp green broccoli: a well-balanced main course where the sweet-and-salty sauce complements the fish rather than overpowering it.

Crispy tofu, a soft centre and a light broth with grated daikon: this Japanese side dish is at its best straight from the pan.

Tender eggplant with browned edges, coated in a glossy sauce of miso, mirin and sake. Served with rice and spring onion, this makes a savory Japanese lunch for two.

Warm rice, flaky salmon and mild dashi make a light, savory lunch. Nori, sesame and a little wasabi add just enough extra flavor without overpowering the broth.

A bowl of steaming Japanese rice, an egg and a few drops of soy sauce: tamago kake gohan is simple, but it depends on the right temperature and rice. Stir the egg into the hot grains and it forms a soft, creamy coating.

Golden-brown tofu gets a glossy coating of sweet-and-savory miso. Served with rice and briefly steamed broccoli, this is a complete Japanese-inspired main course with soft, crisp and savory notes.

In this Japanese preparation, sakekasu, miso and mirin give salmon a gentle, savory depth. After marinating overnight, briefly grill the fish so the edges caramelize while the center stays juicy. Serve as a modest side dish with rice and vegetables.

Thin slices of salmon rest briefly between damp sheets of kombu. The seaweed releases umami and absorbs some moisture, giving the fish a firmer texture. Serve the salmon chilled with soy sauce and a little wasabi.

Golden-brown fried salmon soaks up a bright marinade of rice vinegar, soy sauce, onion and carrot. Serve the bite-sized pieces chilled or at room temperature as a starter; the light coating of flour helps the tangy, savory marinade cling to the fish.

Sake no shioyaki is all about salmon, salt and direct heat. A short resting time draws moisture to the surface; once patted dry, the fish can grill beautifully without a sauce taking over the flavor. Serve with rice, fresh grated daikon and lemon.

Soft, roasted eggplant with a glossy miso-mirin coating gets a savoury, lightly sweet crust under the grill. Served with rice, this Japanese-inspired vegetable dish makes a complete meal.

These Japanese rice triangles are filled with salty grilled salmon and a little fresh, tangy pickled ginger. The rice holds the filling together; a strip of nori adds a savory, crisp bite if you wrap the onigiri just before eating.

This Japanese rolled omelet is soft and juicy, with the savory flavor of dashi and a hint of sweetness from mirin. Grated daikon on the side adds a fresh, crunchy contrast.

Yudofu gently warms firm tofu in a light kombu broth. Ponzu, ginger and spring onion add fresh, savory accents at the table; rice and green vegetables make it a complete meal.

This Japanese rice porridge turns soft and creamy as the rice slowly cooks in plenty of water. A salty, sour umeboshi and fresh spring onion add a bright contrast to every spoonful.

Tender salmon with a sticky glaze of white miso and honey is balanced by crisp cucumber dressed with rice vinegar. Serve with rice for a complete main course.

Fluffy rice with chicken and ketchup, wrapped in a thin omelet: omurice uses simple ingredients, but timing makes all the difference. Cold rice and a properly hot pan help keep the filling light and separate.

Ripe tomatoes are briefly poached in a light kombu-katsuobushi dashi and served lukewarm or chilled. Rice vinegar and soy sauce keep the flavor fresh; toasted sesame seeds and shiso add texture and a herbal note to every bite.

A bowl of glossy sushi rice with cool cucumber, sweet-savory shiitake, tender omelet and thinly sliced salmon. The toppings stay separate, so each bite brings a slightly different combination.

Tender braised leeks with deep-browned edges get a light sauce of white miso, dashi and rice vinegar. Crispy rice and chives make this a simple side dish with both umami and fresh, crunchy accents.

Maitake develops crisp edges in a hot pan while staying juicy inside. Ponzu butter brings citrus and umami, while sansho and spring onion finish the dish with a fresh, gently tingling note.