Japanese Recipes | Japan Food Addict

Mushrooms cooked in butter is like paradise fried in heaven sauce. They are so tasty, and this recipe is pretty much good with any kind of mushrooms, so please try your favorite type, or whatever you can get your hands on!

Yield: 2 servings

Time: 20 minutes

Ingredients

1/2 lb sliced pork
1/4 lb Maitake mushrooms
1/4 lb Enoki mushrooms
1 clove garlic
1 piece of green onion (chopped)

Spices

1 tbsp butter
1 tbsp sake
1 tbsp soy sauce
1/4 tsp sugar
1/2 tsp salt
dash salt & pepper

Preparation

Mix spices together in a small bowl (sake, soy sauce, sugar and salt)
Heat butter and garlic in a frying pan and cook for pork for about 3 minutes on med-high
Add mushrooms and mixed spices
Add a dash of salt and pepper, then serve in a dish garnished with green onion

View Mushroom & Pork Stir-fry Recipe

Posted in Pork | 5 Comments

Nikujyaga

Nikujyaga is a very popular meal at home in Japan. The ingredients are typically beef or pork, potato, onion, and carrot stewed in a somewhat sweet sauce. Boys will often request their girlfriends to make this dish because it is very much a comfort food. Thus, many women will remark that it is their favorite and most delicious dish to make.

Yield: 2 servings

Time: 20 minutes

Ingredients

1/2 lb sliced beef
3 potatoes (each cut into 8 pieces)
1 carrot, chopped
1/2 onion, sliced

Spices

2 tbsp sake
2 tbsp soy sauce
1.5 tbsp sugar
2 tbsp mirin

Preparation

Heat oil in a frying pan and grill beef for 2 minutes, then add mixed spices (soy sauce, mirin, sake and sugar)
Add vegetables, cover, and cook for 10 minutes over medium heat
Remove the lid and continue cooking for 10 more minutes, stirring constantly
Serve and enjoy!

View Nikujyaga Recipe

Posted in Beef | 13 Comments

Potato and Carrot Kinpira

Kinpira is a Japanese cooking style in which strips of ingredients are stir-fried and seasoned with sugar and soy sauce. Gobou (burdock) is the most common vegetable for kinpira. I made jyagaimo (potato) and ninjin (carrot) kinpira for this recipe. It takes only 10 minutes to make, and is good as a side dish.

Yield: 2 servings

Time: 10 minutes

Ingredients

1 carrot (thin sliced)
1 potato (thin sliced)

Spices

1 tbsp sake
1 tbsp soy sauce
1 tsp sugar
1 tsp mirin
1/2 tsp sesame oil
1 tsp sesame seeds (optional)

Preparation

Mix spices together in a small bowl (sake, soy sauce, sugar, and mirin)
Heat the sesame oil in a frying pan then stir-fry potato and carrot for 2 minutes over med heat
Add mixed spices in the pan, cook for 2 minutes on low heat
Sprinkle sesame on top

View Potato and Carrot Kinpira Recipe

Posted in Vegetables | 1 Comment

Shrimp Fry

Japanese: Ebi fry.
Ebi fry is extremely popular at home and in restaurants in Japan. It also makes for a good bento (lunch box) to take to work or school. Ebi fry falls under the category of “youshoku” (pronounced yo-shoh-koo), which is the Japanese word for western style food. Oddly enough, most youshoku recipes hardly resemble anything you can find on the menu in western countries. This is because the dishes were introduced to Japan so long ago that over the years they’ve evolved to the local tastes and become almost uniquely Japanese. Still, however, they retain the western moniker. A couple of other youshoku I’ve posted here are gyudon (beef bowl) and katsu sando (pork cutlet sandwich). Check those out too when you have a chance!

Yield: 10 shrimp

Time: 30 minutes

Ingredients

10 large shrimp
1 egg (beaten)
1 cup panko (or breadcrumbs)
1/4 cup flour
1 boiled egg (crushed, for tartar sauce)
2 tbsp pickle (minced, for tartar sauce)

Spices

3 tbsp Japanese mayonnaise, such as Kewpie (for tartar sauce)
1 tbsp sake
1 tbsp lemon juice
dash pepper (for tartar sauce)

Preparation

Tartar Sauce: mix mayonnaise, boiled/crushed egg, pickles, and a dash of pepper, then chill in the refrigerator
Peel shrimp and make a shallow incision on the ventral side so the shrimp retains its shape while cooking. Coat with sake and lemon juice
Cover shrimp with flour then dredge in egg and cover with panko.
Heat oil to 375 degrees and fry shrimp until golden brown (about 2-3 mins)
Remove shrimp and serve with chilled tartar sauce

View Shrimp Fry Recipe

Posted in Seafood | 1 Comment

Grilled Pork with Miso Sauce

Miso is a staple of Japanese cuisine, typically produced by fermenting soy beans. It is a delicious, salty,seasoning used to make not only miso soup, but a wide variety of Japanese dishes. Misoyaki (the “yaki” means grilled, e.g. “teriyaki”, or “yakitori”) is one of these. Before cooking, the meat is marinated in a mixture of miso, soy sauce, sake, sugar, sesame oil, garlic, and green onion (i.e. the essentials), then fried and paired with bean sprouts and green bean salad. Enjoy!

Yield: 4 servings

Time: 40 minutes

Ingredients

1 lb pork block or pork chops (cut into 1″ slices)
1 garlic clove (crushed)
1 green onion (chopped into 2″ pieces)

Spices

2 tsp soy sauce
1 tbsp sake
2 tsp sugar
2 tbsp miso paste
2 tsp mirin
1 tsp sesame oil

Preparation

Mix spices together in small bowl (miso, sake, sugar, soy sauce, mirin, sesame oil, garlic, green onion) then marinate the pork for 30 minutes in the refrigerator
Heat a small amount of oil in a frying pan and grill pork for 5-6 minutes
Serve with bean sprouts and green beans

View Grilled Pork with Miso Sauce Recipe

Posted in Pork | 7 Comments

Tingyao Rosu

Tingyao Rosu is a Chinese stir-fry with pork and thinly cut green peppers. It’s very popular in Japan but we typically make it with beef, green peppers, and bamboo. You can actually buy a Tingyo Rosu kit at Japanese supermarkets. Just add fresh green pepper and life is good.

Yield: 2 servings

Time: 20 minutes

Ingredients

1/4 lb beef (thin sliced)
1/4 lb bamboo (from a can or boiled, thin sliced)
3 green peppers (thin sliced)
1 garlic clove (crushed)

Spices

1 tbsp soy sauce (for marinating beef)
1 tbsp soy sauce (for sauce)
1 tbsp oyster sauce
1 tbsp sake
1 tsp sugar
1/2 tbsp chicken soup powder
1 tbsp katakuriko
dash salt and pepper

Preparation

Put beef in a small bowl, add soy sauce, sprinkle in katakuriko and mix.
Mix soy sauce, oyster sauce, oyster sauce, sake, sugar and chicken soup powder in a small bowl
Heat the oil and garlic in a frying pan then add beef and cook
Add bamboo and green pepper, cook for 2 minutes over high heat and sprinkle with salt and pepper
Add mixed spices, stir, and serve

View Tingyao Rosu Recipe

Posted in Beef | 3 Comments

Pork Roll with Plum Sauce

Japanese: Butaniku no Umeshiso Maki.
As you probably know by now, “butaniku” is the Japanese word for pork. “Buta” means pig and “niku” is our word for meat. The kanji for meat is 肉. A wildly popular comic and cartoon series in the early 80’s called “Kinnikuman” featured a superhero with the same name who had a 肉 character tattooed on his head (because he was very muscular). Look for the link below and enjoy this dish while you’re watching Japanese anime!

Yield: 4 servings

Time: 30 minutes

Ingredients

1/2 lb sliced pork
5 chopped shiso
5 plums, de-seeded, crushed
1 tsp sesame seeds
1 1/2 cup panko
1 egg (beaten)

Spices

1 tsp Japanese sake
1 tsp soy sauce
1/4 cup flour

Preparation

Mix spices (shiso, plums, soy sauce, sake, sesame seeds)
Put about 1/2 tsp of the mixture in the middle of a length of pork and roll.
Sprinkle flour on each pork roll, dredge in egg, and cover in Panko.
Heat oil to 375 degrees and fry pork rolls until golden brown (about 2 mins on each side)
Serve with salt, soy sauce, or Japanese mayonnaise, such as Kewpie.
Enjoy with Kinnikuman! http://bit.ly/2XBENI

View Pork Roll with Plum Sauce Recipe

Posted in Pork | 1 Comment

Pork and Kimchi Stir-fry

Japanese: Buta Kimchi.
This interesting blend of cultures is very popular at izakaya and teppanyaki restaurants in Japan. If you’ve never tried kimchi, it is a delicious Korean side-dish, a medley of pickled vegetables and spices. Coupled with pork (buta) and sesame-oil, then stir-fried for just a few minutes, it makes for a quick, exotic meal.

Yield: 2 servings

Time: 10 minutes

Ingredients

1/2 lb sliced pork loin, or belly
1/2 lb kimchi (or to taste)

Spices

1 tsp sesame oil

Preparation

Heat sesame oil in a frying pan and cook kimchi for 1 minute.
Add pork and cook for three more minutes over medium heat.
Salt to taste (optional, I don’t usually use it).
Serve! (Wasn’t that easy?)

View Pork and Kimchi Stir-fry Recipe

Posted in Pork | Leave a comment

Boiled Tofu and Potatoes

Japanese: Atsuage to Jyagaimo no Nimono.
Atsuage is different than Aburaage, which you might have seen in previous recipes. Aburaage is very thin, basically tofu “skin”, but atsuage is very thick, so the inside is soft. Atsuage is good boiled or grilled, then eaten with soy sauce. “Nimono” (boiled and seasoned) is the common way to make it at home.

Yield: 4 servings

Time: 30 minutes

Ingredients

5 medium potatoes (each cut into 6 pieces)
1/2 lb atsuage
1/4 lb boneless thigh chicken (chopped small)

Spices

2 tbsp soy sauce
1 tbsp mirin
2 tsp sugar
1 tsp hon-dashi
1 tbsp sake
1/4 tsp salt

Preparation

Run hot water over atsuage to remove the oil, then cut into bite sizes
Marinate chicken in sake and salt for 5 minutes
Add potatoes and 2 cups of water in a sauce pan and boil
When potatoes boil, add chicken, skim off the scum, and boil for 5 minutes
Add hon-dashi, soy sauce, mirin, sugar, and atsuage, cover, and cook for 5 minutes
Serve!

View Boiled Tofu and Potatoes Recipe

Posted in Chicken | Leave a comment

Miso Soup with Taro

Japanese: Satoimo no Miso Shiru.
Miso soup is called “misoshiru” in Japanese. It is a traditional Japanese soup in which we use dashi for the base, then mix with miso paste. I used satoimo (small taro) for the soup this time, it is little different taste than potato miso soup. Taro becomes soft and sticky!

Yield: 4 servings

Time: 10 minutes

Ingredients

4 Saitomo
4 oz Aburaage (deep fried tofu)
1 Green onion (chopped)

Spices

1 tsp hon-dashi (soup stock powder)
1.5 tbsp miso paste

Preparation

Boil 2 cups of water with taro until taro gets soft (about 3 minutes)
Add hon-dashi
Add miso and stir, then add green onion. Adjust miso to taste, and serve!

View Miso Soup with Taro Recipe

Posted in Soup | Leave a comment

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