X

15 Best Japanese Recipes

Get adventurous with our favorite classics and dishes with a twist

Sunset
1 /15 Photo by Annabelle Breakey; written by Stephanie Dean

Japanese-Style One-Pot Supper

The fresh vegetables, tofu, and flavorful ginger in this Asian-inspired soup will keep you healthy, while slurp-able noodles and chicken meat ensure you'll be satisfyingly full.

Recipe: Japanese-Stye One-Pot Supper

2 /15 James Carrier

Boiled Edamame

Perfect for a quick snack or to complement a meal, this recipe is done in a flash.

Recipe: Boiled Edamame

3 /15 Photo by Annabelle Breakey

Miso-glazed Eggplant (Nasu Miso)

Serve this as a side dish, or try it with rice for a light vegetarian meal.

Recipe: Miso-glazed Eggplant (Nasu Miso)

4 /15 Karen Steffens

Japanese Beef Bowl

Beef and onion stir-fry gets a boost from a dash of sake and smattering of cilantro leaves. Serve over fluffy rice to soak up every last drop of the yummy sauce.

Recipe: Japanese Beef Bowl

5 /15 Photo by Annabelle Breakey; styling by Randy Mon

Shiitake Mushroom and Tofu Soup

Asian flavors come together in a flash in this easy soup. Substitute vegetable broth for chicken to make it vegetarian.

Recipe: Shiitake Mushroom and Tofu Soup

6 /15 Photo by Leigh Beisch; written by Stephanie Spencer

Japanese Fish Tacos

Here we've fused classic Japanese flavors like ponzu and wasabi with Mexican-style tacos.

Recipe: Japanese Fish Tacos

7 /15 Annabelle Breakey

Japanese Tofu Skewers on Soba

Tofu on the grill is a surprise, and it works beautifully.

Recipe: Japanese Tofu Skewers on Soba

8 /15 Thomas J. Story

Crab, Shrimp, and Mango Salad with Yuzu Vinaigrette

Yuzu, a kind of Japanese citrus, has an ultra-aromatic, floral flavor that makes it a knockout with seafood and mango. A soy-ginger mayo and a sprinkle of minced kaffir lime leaves add more layers of complexity.

Recipe: Crab, Shrimp, and Mango Salad with Yuzu Vinaigrette

9 /15 Photo by Leo Gong

Cold Soba Salad with Crisp Vegetables

The gentle, nutty flavor of soba noodles, which are made with buckwheat flour, complements the fresh crunch of vegetables in this cold salad.

Recipe: Cold Soba Salad with Crisp Vegetables

10 /15 Photo by Iain Bagwell; written by Amy Machnak

Sesame Shrimp with Cucumber-Soy Salad

We put the shrimp on the skewer tail first so that you can cook them on the grill, then easily remove and eat the shrimp. The cucumber salad is cool and refreshing.

Recipe: Sesame Shrimp with Cucumber-Soy Salad

11 /15 Photo by Jeffery Cross

Japanese Deviled Eggs

Think of this appetizer as deconstructed deviled eggs, with both a spicy sauce and a seasoning mix for dipping.

Recipe: Japanese Deviled Eggs

12 /15 Photo by Leigh Beisch; styling by Dan Becker

Salmon Shioyaki

Chef Taichi Kitamura of Kappo Tamura recommends adding shioyaki—Japanese for “salt-grilled”—to your repertoire. This technique, also the name of the dish, creates salmon with an umami-flavored crust and a crispy skin.

Recipe: Salmon Shioyaki

13 /15 James Carrier

Cold Soba Noodle Salad

Soba (Japanese buckwheat) noodles and powdered wasabi are available in the Asian food section of well-stocked supermarkets as well as in Asian markets; bonito flakes are available in Asian markets.

Recipe: Cold Soba Noodle Salad

14 /15 Photo by Leo Gong; written by Amy Machnak

Simple Salmon Chirashi

The start of summer is the beginning of salmon season in the West, making it a perfect time to indulge in this Omega-3 fish in a simple way, like this chirashi.

Recipe: Simple Salmon Chirashi

15 /15 James Carrier

Sesame Spinach Salad

Round out any menu with this veggie-filled salad.

Recipe: Sesame Spinach Salad