From comforting kitsune udon to crispy tonkatsu, these Japanese recipes put broth, rice and careful preparation front and center. You’ll also find fresh, vegetable-packed dishes with miso, ponzu and crunchy toppings. Choose a bowl of noodles for something savory, a rice dish for a meal, or a side that brings acidity, umami and texture to the table.
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Main courseThick udon noodles in a clear, savory dashi broth, topped with soft aburaage that tastes sweet and salty all at once. This Japanese classic is all about balance: the broth stays mild, letting the tofu and springy noodles shine.
Main courseThin slices of pork cook quickly in a savory sauce of fresh ginger, soy sauce, sake and mirin. Serve shōgayaki with white rice and crisp, finely shredded cabbage: fresh, punchy and just right for a weeknight meal.
Side dishThin slices of lotus root turn golden brown in the pan while keeping their firm bite. Ponzu brings citrus and salty umami, while shiso and sesame add a fresh, nutty touch. Serve this Japanese-inspired vegetable dish as a small starter or side dish.
Side dishSmall turnips get a glossy coating of white miso and butter. Shiso, citrus and toasted rice add fresh aroma and crunch to their juicy bite.
Side dishThis savory Japanese egg custard is soft and delicate, with sweet shrimp and earthy shiitake in every spoonful. Gentle steaming and strained eggs give you a smooth result without any special equipment.
LunchBuckwheat noodles, crisp cucumber and edamame get a fresh, savory dressing of ponzu and yuzu. Toasted sesame seeds, nori and crispy buckwheat add extra texture to every bite.
Side dishFresh green beans get a rich, savory coating of white miso and butter. Lemon zest and rice vinegar keep everything bright, while toasted sesame and crispy shallots add crunch.
Main courseChicken karaage gets a thin, crispy crust from potato starch and stays juicy inside. Ginger, garlic and soy sauce flavor the chicken thighs, while lemon and crunchy cabbage salad add freshness alongside the fried chicken.
LunchSoft, cool tofu takes on the flavor of a light broth made with kombu and ripe tomato. Crispy soba, spring onion and shiso add texture and freshness. A small meal served cold; allow time to chill the dashi as well as for the active preparation.
Main courseThis savory Japanese pancake combines finely shredded white cabbage with a light batter and thin slices of pork belly. The classic toppings of okonomiyaki sauce, Japanese mayonnaise, aonori, and bonito add sweet-savory, creamy, and savory notes.
Side dishSweet, roasted kabocha is balanced by a savory sesame dressing, fresh daikon and crunchy buckwheat. A colorful side dish with a variety of textures and enough flavor to sit happily alongside a simple bowl of rice.