Main Course (33)
Side Dish (15)
Soups & Stews (11)
We got this recipe—a sesame and chile-spiked ramen dish—from cookbook authors Tadashi Ono and Harris Salat.
For this tempura dipping sauce, dashi is laced with soy sauce and mirin, and punctuated with fresh-grated daikon and ginger.
Finely ground matcha green tea powder gives a vegetal boost to sea salt for this tempura seasoning.
In this thrifty dipping salt, the shells peeled from shrimp are roasted, ground, and mixed with sea salt for a nutty, briny flavor.
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.
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.
In the Japanese kitchen, "teriyaki" means a dish that's glazed and grilled or broiled.
These simple skewers gain loads of flavor from a basting of homemade yakitori sauce, a versatile marinade for most any meat or vegetable.
Japanese ochazuke is just white rice steeped in green tea, and yet it's so much more.
This popular Japanese condiment is the key sauce on a fried pork tonkatsu sandwich.
Red yuzu kosho makes a tart and spicy sauce for grilled scallops.
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.
This recipe for grilled or broiled oysters in a briny bath of butter, garlic, herbs, and Parmesan hails from Mobile, Alabama.
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).
This Japanese preparation showcases the rich flavor of tuna. Easy Japanese recipe for tuna sashimi over rice with authentic garnishes.
The recipe for this entrée was given to us by Off the Shelf, a film catering company.
Dashi is an all-purpose savory stock that’s used in Japan to flavor many kinds of foods.