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01/21/2013
We got this recipe—a sesame and chile-spiked ramen dish—from cookbook authors Tadashi Ono and Harris Salat.
Issue #153
11/14/2012
For this tempura dipping sauce, dashi is laced with soy sauce and mirin, and punctuated with fresh-grated daikon and ginger.
Issue #152
11/14/2012
Finely ground matcha green tea powder gives a vegetal boost to sea salt for this tempura seasoning.
Issue #152
11/14/2012
In this thrifty dipping salt, the shells peeled from shrimp are roasted, ground, and mixed with sea salt for a nutty, briny flavor.
Issue #152
05/14/2013
My mother's chawanmushi seemed like a treasure hunt. I would dig into the tender egg custard, seeking out chicken, shrimp, gingko nuts, and lily root.
Issue #150
09/12/2012
This vibrantly orange dressing—from our friend Chef Tadashi Ono—was made famous by Japanese-American steak houses. It gets its incomparably clean flavor from puréed carrot and fresh ginger. Serve it simply tossed with crisp iceberg lettuce.
Issue #150
09/11/2012
In the Japanese kitchen, "teriyaki" means a dish that's glazed and grilled or broiled.
Issue #150
01/23/2012
These simple skewers gain loads of flavor from a basting of homemade yakitori sauce, a versatile marinade for most any meat or vegetable.
Issue #144
12/14/2011
Japanese ochazuke is just white rice steeped in green tea, and yet it's so much more.
Issue #144
05/19/2011
Stir-frying yuba crisps its edges, intensifying its flavor and texture. This recipe comes from Tadashi Ono, executive chef of the restaurant Matsuri in New York City.
Issue #139
03/23/2011
This popular Japanese condiment is the key sauce on a fried pork tonkatsu sandwich.
Issue #137
08/17/2012
Red yuzu kosho makes a tart and spicy sauce for grilled scallops.
Issue #135
12/20/2010
Chef Michael Anthony fortifies the deeply flavored broth for this dish with caramelized onions and kombu, an edible dried kelp commonly used in Japanese cooking.
Issue #135
12/17/2010
This recipe for grilled or broiled oysters in a briny bath of butter, garlic, herbs, and Parmesan hails from Mobile, Alabama.
Issue #135
09/22/2010
The recipe for this elegant fish soup was inspired by the version served at Kitcho, the legendary Kyoto restaurant. Continue...
Issue #132
09/20/2010
Tsukudani is a traditional condiment in Japan, in which the toasted nori sheets are pickled and simmered down to a silken paste that lends a complex flavor—salty, sweet, and umami—to everything it's eaten with. Continue...
Issue #132
04/25/2013
The recipe for this pickle is a version of one described in The Folk Art of Japanese Country Cooking by Gaku Homma (North Atlantic Books, 1991).
Issue #130
02/22/2011
This Japanese preparation showcases the rich flavor of tuna. Easy Japanese recipe for tuna sashimi over rice with authentic garnishes.
Issue #130
05/03/2013
The recipe for this entrée was given to us by Off the Shelf, a film catering company.
Issue #127
07/13/2009
Dashi is an all-purpose savory stock that’s used in Japan to flavor many kinds of foods.
Issue #122
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