Itadakimasu! 9 Japanese Food Dishes That Will Make You Go Oishi

Welcome to the world of Japanese cuisine, where culinary traditions and techniques have been honed over centuries, producing a unique and delicious style of cooking. Today, we introduce you to some of the most popular and delectable Japanese food dishes that are sure to leave your taste buds wanting more.

1. Sushi

Sushi is undoubtedly one of the most iconic Japanese food dishes, known and loved all over the world. With its delicate flavours, colourful presentation, and cultural significance, sushi is a culinary experience like no other.

Ingredients:

• 1 cup sushi rice
• 4-5 sheets nori 
• ¼ cup rice vinegar
• 1 tbsp sugar
• 1 tsp salt
• Sushi fillings such as cooked shrimp, crab meat or vegetables
• Soy sauce
• Wasabi
• Pickled ginger

Cutlery:

• Large pot or rice cooker
• Bamboo sushi mat
• Knife
• Small bowl
• Spoon

Instructions:

1. Rinse sushi rice in a fine-mesh sieve until the water runs clear. Then, add the rice and one and a half cups of water to a rice cooker (available on Russell Taylors Singapore) or pot and cook until the rice is tender.
2. While the rice is cooking, mix rice vinegar, sugar and salt in a small bowl until the sugar dissolves.
3. Once the rice is cooked, transfer it to a large bowl and add the rice vinegar mixture. Mix the rice gently with a spoon until the rice is evenly coated with the vinegar mixture. Let the rice cool to room temperature before using it for the sushi rolls.
4. To prepare the sushi fillings, slice them into thin strips or bite-sized pieces.
5. Lay a sheet of nori, shiny side down, on the bamboo sushi mat. 
6. Wet your hands with water to prevent the rice from sticking to them. 
7. Take a small handful of the sushi rice and spread it evenly over the nori, leaving a 1-inch border at the top.
8. Add your desired sushi fillings on top of the rice, and then use the bamboo mat to roll the sushi tightly. Apply gentle pressure to ensure that the roll is firm and compact.
9. Once the roll is complete, use a sharp knife to slice it into bite-sized pieces. 
10. Serve the sushi rolls with soy sauce, wasabi and pickled ginger.

2. Ramen

Ramen is a Japanese food dish that originated in China, but has since evolved into its unique form in Japan. It was introduced to Japan in the early 20th century and quickly became popular among students and blue-collar workers due to its affordability, convenience and delicious-tasting broth.

Ingredients: 

• 2 servings ramen noodles
• 4 cups chicken or pork broth
• ¼ cup soy sauce
• 2 tbsp mirin
• 2 tbsp sake
• 3 cloves of garlic, minced
• 1-inch piece of ginger, grated
• 2 green onions, sliced
• 200g pork belly
• 2 soft-boiled eggs
• 1 cup bean sprouts
• ½ cup corn
• 2 sheets of nori
• 1 tbsp sesame oil

Cutlery:

• Large pot
• Strainer
• Ladle
• Knife
• Saucepan 

Instructions:

1. To make the broth, add chicken or pork broth to a large pot and bring it to a boil. 
2. Add soy sauce, mirin, sake, minced garlic and grated ginger to the pot. 
3. Simmer the broth for 30 minutes, skimming any impurities that rise to the surface.
4. While the broth is simmering, slice the pork belly into thin pieces and cook them in a frying pan (available on Carote Official Store) over medium heat until crispy and golden brown.
5. Add two eggs to a small saucepan and cover them with water. 
6. Bring the water to a boil, then reduce the heat to low and simmer for 6-7 minutes. Remove the eggs from the saucepan and place them in a bowl of cold water to cool. 
7. Once cooled, peel the eggs and slice them in half.
8. Cook your ramen noodles according to the package instructions.
9. Divide the cooked noodles between two bowls, then add the pork belly slices, soft-boiled eggs, bean sprouts and corn to the bowls. 
10. Pour the hot broth over the ingredients in the bowl, then sprinkle with sliced green onions and sesame oil. 
11. Cut the nori sheets into small pieces and add them to the bowl as a garnish.

3. Tempura

Tempura consists of battered and deep-fried seafood, vegetables or meat, and is served with a dipping sauce. It was said to have originated in Japan in the 16th century, when Portuguese missionaries introduced a new method of frying food to the Japanese. The Japanese quickly adapted this technique to their own cuisine, using local ingredients such as shrimp, squid, and vegetables to create a light and crisp fried dish.

Ingredients:

• 1 cup all-purpose flour
• ½ cup cornstarch
• 1 tsp baking powder
• ½ tsp salt
• 1 cup ice-cold water
• 1 egg
• Vegetables, seafood, or meat for frying (such as shrimp, squid, sweet potato, eggplant, or broccoli)
• Oil for frying (such as vegetable oil or canola oil)

Cutlery:

• Deep fryer or large pot
• Slotted spoon
• Wire rack or paper towels
• Chopsticks or tongs

Instructions:

1. In a large mixing bowl, whisk together the flour, cornstarch, baking powder, and salt.
2. In a separate bowl, beat the egg and ice-cold water together.
3. Add the egg mixture to the dry ingredients and whisk until the batter is smooth.
4. Heat the oil in a deep-fryer (available on Cornell Singapore Official Store) or large pot to 88°C.
5. Dip the vegetables, seafood, or meat into the batter, making sure to coat them evenly.
6. Carefully place the coated food into the hot oil and fry for 2-3 minutes or until golden brown.
7. Use a slotted spoon to remove the food from the oil and place it on a wire rack or paper towels to drain.
8. Serve the tempura immediately with a dipping sauce, such as tempura sauce or soy sauce with grated daikon radish.

4. Yakitori

Commonly found in restaurants and izakayas, yakitori is a traditional grilled chicken dish that’s beloved by people all over the world. With its juicy, succulent meat and flavourful seasoning, yakitori is the perfect Japanese food dish for any occasion.

Ingredients:

• 500g boneless, skinless chicken thighs, cut into small pieces
• 1 onion, cut into large pieces
• 1 green bell pepper, cut into large pieces
• 1 red bell pepper, cut into large pieces
• 1 yellow bell pepper, cut into large pieces
• 1 tsp salt
• 1 tsp sugar
• ½ tsp black pepper
• ½ tsp garlic powder
• ½ tsp ginger powder
• ¼ cup soy sauce
• ¼ cup sake
• ¼ cup mirin

Cutlery:

• Cutting board
• Chef’s knife
• Mixing bowl
• Measuring spoons
• Grill or broiler
• Bamboo skewers

Instructions:

1. Soak the bamboo skewers in water for at least 30 minutes to prevent them from burning during grilling.
2. In a mixing bowl, combine the salt, sugar, black pepper, garlic powder, and ginger powder. Add the chicken pieces to the bowl and mix well to ensure that they are evenly coated with the seasoning.
3. Thread the chicken, onion, and bell peppers onto the skewers, alternating between each ingredient.
4. In a separate mixing bowl, combine the soy sauce, sake, and mirin to create the Yakitori sauce.
5. Preheat your grill or broiler to medium-high heat.
6. Place the Yakitori skewers on the grill or under the broiler and cook for 5-7 minutes on each side, or until the chicken is cooked through.
7. While the Yakitori is cooking, brush it with the Yakitori sauce to add flavour and keep it moist.
8. Once the chicken is fully cooked, remove it from the grill or broiler and allow it to cool for a few minutes before serving.

5. Okonomiyaki

Okonomiyaki is a savoury pancake dish that is often served at festivals and casual restaurants. This versatile Japanese food dish can be customised with a variety of ingredients, making it a crowd-pleaser for both meat lovers and vegetarians.

Ingredients:

• 2 cups of all-purpose flour
• 2 eggs
• 1 cup of dashi (Japanese soup stock)
• ¼ cup of chopped green onions
• ¼ cup of chopped cabbage
• ¼ cup of grated carrot
• ¼ cup of chopped cooked bacon or ham (optional)
• ¼ cup of chopped cooked shrimp or squid (optional)
• ¼ cup of tenkasu (tempura scraps)
• ¼ cup of grated parmesan cheese
• ½ cup of water
• Okonomiyaki sauce
• Japanese mayonnaise
• Aonori (dried seaweed flakes)
• Katsuobushi (dried bonito flakes)

Cutlery:

• Large mixing bowl
• Whisk
• Griddle or non-stick pan
• Spatula
• Chopsticks
• Pastry brush
• Small bowl
• Grater 

Instructions:

1. In a large mixing bowl, combine flour, eggs, and dashi. Whisk the mixture until it’s smooth and has no lumps.
2. Add chopped green onions, chopped cabbage, grated carrot, tenkasu, and grated parmesan cheese to the mixture. If you’re adding meat or seafood, add it now.
3. Mix everything together until the ingredients are well combined.
4. Add water to the mixture and stir until everything is evenly moistened.
5. Heat a griddle or non-stick pan over medium heat. Once it’s hot, lightly grease it with oil or cooking spray.
6. Pour ¼ of the mixture onto the griddle or pan, spreading it out into a circular shape. Cook for about 4-5 minutes or until the bottom is golden brown.
7. Using a spatula, carefully flip the okonomiyaki and cook the other side for another 4-5 minutes or until golden brown.
8. Once the okonomiyaki is cooked, brush some okonomiyaki sauce on top of it, then drizzle some Japanese mayonnaise on top of the sauce.
9. Sprinkle some aonori and katsuobushi over your okonomiyaki and serve.

6. Takoyaki

These little balls of batter filled with octopus are a must-try for anyone who loves Japanese food. Takoyaki was invented by a street vendor named Tomekichi Endo, who was inspired by a popular snack called akashiyaki, which is made with egg batter and octopus. Endo decided to take this concept a step further by creating a ball-shaped version of the snack using wheat flour batter, and thus, takoyaki was born.

Ingredients:

• 1 cup all-purpose flour
• 2 tsp baking powder
• ½ tsp salt
• 1 egg
• 1½ cups dashi (Japanese fish and seaweed stock)
• ½ cup chopped cooked octopus
• ¼ cup chopped green onions
• ¼ cup tenkasu (crunchy bits of deep-fried dough)
• Takoyaki sauce 
• Mayonnaise
• Aonori (dried green seaweed flakes)
• Katsuobushi (dried bonito flakes)

Cutlery:

• Takoyaki pan
• Skewers

Instructions:

1. In a large mixing bowl, combine the flour, baking powder, and salt. Mix well.
2. In a separate bowl, beat the egg and add the dashi. Mix well.
3. Add the egg mixture to the flour mixture and whisk until smooth.
4. Heat the takoyaki pan (available on Heap Seng Group Official Store) over medium heat and grease the moulds with cooking oil.
5. Pour the batter into the moulds, filling each one to the brim.
6. Add a small amount of chopped octopus, green onions, and tenkasu to each mould.
7. Use a takoyaki pick or a toothpick to rotate each takoyaki ball in its mould. Keep rotating until the balls are evenly browned and crispy on the outside.
8. Once the takoyaki balls are cooked, remove them from the pan and place them on a serving plate.
9. Drizzle takoyaki sauce and mayonnaise over the top of the takoyaki balls.
10. Sprinkle aonori and katsuobushi over the top of the sauce and serve immediately.

7. Soba

Made with buckwheat flour, soba noodles have a nutty flavour that pairs well with a variety of sauces and toppings. They’ve been a staple of Japanese food cuisine for centuries and are widely considered a healthy and delicious food option.

Ingredients:

• 225g soba noodles
• ½ cup soy sauce
• ¼ cup mirin
• ¼ cup sake
• 1 tbsp sugar
• 2 tbsp vegetable oil
• 2 garlic cloves, minced
• 1-inch piece of ginger, grated
• ½ cup sliced scallions
• ½ cup shredded nori
• 2 tbsp toasted sesame seeds
• 1 cup sliced shiitake mushrooms
• 1 cup thinly sliced carrots
• 1 cup sliced snow peas
• Salt, to taste
• Pepper, to taste

Cutlery:

• Large pot
• Strainer
• Mixing bowls
• Whisk
• Grater
• Knife
• Cutting board
• Large skillet
• Serving dish

Instructions:

1. Bring a large pot of salted water to a boil. Add soba noodles and cook for 4-5 minutes or until tender. Drain noodles and rinse under cold water.
2. In a mixing bowl, whisk together soy sauce, mirin, sake, sugar, and ¼ cup of water to make the sauce.
3. In a large skillet, heat vegetable oil over medium-high heat. Add garlic and ginger and cook until fragrant, about 1 minute.
4. Add sliced shiitake mushrooms and cook for 2-3 minutes or until tender. Add sliced carrots and snow peas and cook for an additional 2-3 minutes.
5. Add soba noodles to the skillet with the vegetables and stir to combine.
6. Pour the sauce over the soba noodles and vegetables and toss to coat. Cook for an additional 2-3 minutes or until heated through.
7. Transfer the soba noodles and vegetables to a serving dish. Garnish with sliced scallions, shredded nori, and toasted sesame seeds.
8. Serve hot and enjoy your delicious soba dish!

8. Tonkatsu

Fried, crispy and succulent – tonkatsu is typically a pork cutlet that’s crispy on the outside and juicy on the inside. It’s usually served with rice, shredded cabbage and tonkatsu sauce to create a Japanese food dish that’s oh-so-fine.

Ingredients:

• 4 boneless pork loin chops, each about 150g in weight
• Salt and pepper, to taste
• ½ cup all-purpose flour
• 2 eggs, beaten
• 1 cup panko breadcrumbs
• Vegetable oil, for frying

Cutlery:

• Sharp knife
• Cutting board
• Meat mallet
• 3 shallow dishes
• Tongs
• Deep-frying pan
• Wire rack

Instructions:

1. Start by preparing the pork cutlets. First, trim any excess fat from the pork chops. Then, using a meat mallet, pound the pork until it is about 1cm thick. This will help the pork cook evenly and make it tender.
2. Season both sides of the pork cutlets with salt and pepper.
3. Set up a breading station by placing the flour in one shallow dish, the beaten eggs in another, and the panko breadcrumbs in the third.
4. Dredge each pork cutlet in the flour, shaking off any excess. Then, dip it in the beaten eggs, and coat it in the panko breadcrumbs, pressing them onto the pork to ensure they stick.
5. Heat the vegetable oil in a deep-frying pan over medium-high heat until it reaches 180°C.
6. Using tongs, carefully place the breaded pork cutlets into the hot oil. Fry for 3-4 minutes on each side, or until golden brown and cooked through.
7. Once cooked, transfer the tonkatsu to a wire rack to drain any excess oil.
8. Serve the tonkatsu with rice and shredded cabbage on the side. Drizzle tonkatsu sauce over the pork cutlets and enjoy!

9. Gyoza

With its origins in China, these savoury dumplings are fondly known as gyozas in Japan. Perfect as an appetiser or a snack, gyozas are another form of Japanese comfort food most turn to. 

Ingredients:

• 1 pack of gyoza wrappers (about 50 pieces)
• 300g ground pork
• ¼ head of cabbage, finely chopped
• 2 cloves of garlic, minced
• 1 tbsp grated ginger
• 2 tbsp soy sauce
• 2 tbsp sesame oil
• 1 tbsp sake
• 1 tbsp cornstarch
• ¼ tsp white pepper
• ½ tsp salt
• 1 egg
• ¼ cup of water

Cutlery:

• Large mixing bowl
• Spoon
• Non-stick frying pan with lid
• Cutting board
• Knife

Instructions:

1. In a large mixing bowl, combine the ground pork, chopped cabbage, minced garlic, grated ginger, soy sauce, sesame oil, sake, cornstarch, white pepper, and salt.
2. Beat the egg and add it to the mixture. Mix well until everything is evenly combined.
3. Place a gyoza wrapper in the palm of your hand and add a spoonful of the filling mixture in the centre of the wrapper.
4. Dip your finger into the water and run it around the edges of the wrapper.
5. Fold the wrapper in half and pinch the edges together to create a seal. Pleat the edges to create a pretty pattern if you wish.
6. Repeat this process with the remaining wrappers and filling mixture.
7. Heat a non-stick frying pan over medium heat and add 1 tablespoon of oil.
8. Place the gyoza in the pan and cook for 2-3 minutes or until the bottom is golden brown.
9. Add ¼ cup of water to the pan and cover with a lid. Cook for an additional 5-6 minutes or until the water has evaporated and the gyoza are cooked through.
10. Serve hot with soy sauce and rice vinegar for dipping.

Have a taste of Japan in the comforts of your own home

There’s no need to fight with crowds for your favourite Japanese food. Now that you’re armed with these Japanese food recipes, you’ll be more than ready to prepare the perfect meal at home. And we’re sure any of your guests will be impressed with your cooking skills too! In the meantime, here are some Indian curry recipes and rendang recipes that will also come in handy.