10+ Japanese Recipes You’ll Love to Cook at Home

Japanese recipes cover a ton of tasty options, from light soups to grilled meats and rice dishes. There’s honestly something for everyone, whether you’re after something quick or want to try something new.

These recipes bring the taste of Japan right to your kitchen, so you can enjoy those authentic flavors without booking a flight.

You don’t have to be a pro chef to dive in. Most of these use fresh ingredients and easy steps you can follow.

Japanese cooking is a fun way to explore new tastes and shake up your dinner routine.

1) Classic Japanese Curry Rice

Japanese curry rice is simple, comforting, and honestly hard to mess up. It usually has chicken or beef, plus potatoes, carrots, and onions.

The sauce is thick and mild, made with curry roux. You can make it from scratch, but honestly, the boxed mix is a lifesaver on busy nights.

Serve it over steamed rice and you’ve got a filling meal that’s a hit with just about everyone. You can swap in your favorite protein or add extra veggies if you’re feeling creative.

Ingredients

• 1 lb chicken or beef, cut into pieces
• 2 potatoes, peeled and chopped
• 2 carrots, sliced
• 1 onion, chopped
• 3 cups water
• 1 box Japanese curry roux
• 4 cups cooked Japanese-style rice

Cooking Instructions

1. Heat oil in a pot and brown the meat.

2. Toss in onions, carrots, and potatoes; sauté for a few minutes.

3. Pour in water and bring it to a boil.

4. Lower the heat and simmer until the veggies are soft.

5. Break up the curry roux and stir it in.

6. Simmer for 5-10 minutes until the sauce thickens.

7. Serve hot over rice.

For more details, see this Japanese Chicken Curry recipe.

2) Chicken Teriyaki

Chicken Teriyaki is one of those easy weeknight wins. The sauce is a simple mix of soy sauce, mirin, sake, and sugar—sweet, salty, and just a little sticky.

You don’t have to marinate the chicken forever. Just cook it in a pan until it’s brown, then pour the sauce over to glaze it.

Serve over rice and you’re set. If you want, grill the chicken instead or add a little extra sauce on the side for dipping.

Ingredients

• 2 boneless chicken thighs
• 3 tablespoons soy sauce
• 2 tablespoons mirin
• 2 tablespoons sake
• 1 tablespoon sugar
• 1 tablespoon water
• 1 tablespoon vegetable oil

Cooking Instructions

1. Mix soy sauce, mirin, sake, sugar, and water in a bowl.

2. Heat oil in a pan over medium-high.

3. Cook chicken until browned on one side, about 4-5 minutes.

4. Flip and pour the sauce on top.

5. Cook another 4-5 minutes until the sauce thickens.

6. Serve over rice.

Learn more about making this dish here.

3) Miso Soup with Tofu

Miso soup is quick, healthy, and kind of addictive. The broth is just dashi and miso paste, with tofu and green onions for extra texture.

You can use soft or firm tofu—just cube it up and warm it gently in the soup. Wakame seaweed is a nice touch if you have it.

This soup comes together in about 15-20 minutes. It’s a perfect starter or a light meal if you’re not super hungry.

Try a basic version at Minimalist Baker.

Ingredients

• 4 cups dashi stock
• 3 tablespoons miso paste
• 1 cup soft or firm tofu, cubed
• 2 green onions, sliced
• 1/4 cup wakame seaweed (optional)

Cooking Instructions

1. Heat dashi stock in a pot over medium.

2. Add wakame and cook for 2 minutes.

3. Stir in miso paste until it dissolves.

4. Add tofu cubes and warm gently—don’t let it boil.

5. Remove from heat, toss in green onions, and serve.

4) Salmon Sushi Rolls

Salmon sushi rolls are surprisingly doable at home. Use fresh or cooked salmon, sushi rice, and nori seaweed.

Cucumber adds crunch, and a bit of mayo or sriracha can kick it up a notch. You can keep it basic or get creative with fillings.

Rolling sushi does take a little practice, but honestly, it’s kind of fun to try. Making your own lets you pick exactly what goes in.

Check out this salmon sushi guide if you want more details.

Ingredients

• 1 cup sushi rice, cooked
• 4 sheets nori (seaweed)
• 6 oz salmon (fresh or cooked), sliced
• 1 small cucumber, sliced into strips
• 1 tablespoon mayonnaise (optional)
• Soy sauce, for serving
• Sriracha (optional)

Cooking Instructions

1. Prep your sushi rice and let it cool.

2. Lay a nori sheet on a bamboo mat.

3. Spread a thin layer of rice, leaving 1 inch at the top.

4. Add salmon and cucumber strips.

5. Squeeze on mayo or sriracha if you want.

6. Roll tightly with the bamboo mat.

7. Slice into pieces with a sharp knife.

8. Serve with soy sauce.

5) Ramen with Pork Broth

Ramen with pork broth is a classic that’s worth the effort. You boil pork bones (and sometimes chicken backs) for hours until the broth gets rich and creamy.

The deep flavor comes from that slow simmer. Add noodles, pork slices, a soft-boiled egg, and greens for the full experience.

It takes time, but the steps are simple. If you want a detailed guide, check out this one.

Ingredients

• 3 pounds pork bones
• 2 pounds chicken backs (optional)
• 1 large onion
• 12 garlic cloves
• Ramen noodles
• Pork slices
• Eggs
• Greens (spinach or bok choy)

Cooking Instructions

1. Boil pork bones in water on high for 12 hours.

2. Add onion and garlic after a few hours.

3. Strain the broth to remove solids.

4. Cook noodles as the package says.

5. Soft-boil eggs for 7 minutes.

6. Place noodles in a bowl, pour over hot broth.

7. Top with pork, eggs, and greens. Serve hot.

6) Vegetable Tempura

Vegetable tempura is all about crispiness. You coat veggies like sweet potato, mushrooms, kabocha squash, and green beans in a cold batter, then fry them up.

Keep the batter cold for the best crunch. Dip veggies in flour first, then batter, then straight into hot oil (about 350°F).

Don’t crowd the pan or the oil cools down and you lose that crunch. Serve with a soy sauce-based dip and you’re good to go.

Ingredients

• Sweet potato
• Kabocha squash
• Mushrooms
• Green beans
• Plain flour
• Cold water
• Egg (optional)
• Vegetable oil for frying

Cooking Instructions

1. Slice veggies thin.

2. Dust with flour.

3. Whisk cold water with flour (and egg if using) for batter.

4. Heat oil to 350°F.

5. Dip veggies in batter, fry until golden.

6. Drain on paper towels and serve with dipping sauce.

7) Japanese Pancakes (Okonomiyaki)

Okonomiyaki is a savory pancake you can fill with whatever you like. The base is cabbage and scallions in batter, but you can throw in pork, shrimp, or more veggies.

It’s crispy outside, soft inside, and usually topped with mayo, sweet sauce, and bonito flakes. You cook it on a griddle or big pan until golden.

Making it at home is actually pretty fun. You get to play around with flavors and toppings.

Ingredients:

• 2 cups shredded cabbage
• 1/2 cup flour
• 1/4 cup water or dashi
• 1 egg
• 2 scallions, chopped
• Protein like sliced pork or shrimp (optional)
• Okonomiyaki sauce
• Japanese mayonnaise

Cooking Instructions:

1. Mix cabbage, flour, water or dashi, egg, and scallions in a bowl.

2. Heat a pan to medium (about 350°F).

3. Pour batter in, shape into a pancake.

4. Add protein on top if you want.

5. Cook 4-5 minutes per side until golden.

6. Top with okonomiyaki sauce and mayo.

8) Chawanmushi (Savory Egg Custard)

Chawanmushi is a silky, savory egg custard that’s surprisingly easy. You mix eggs with dashi, soy sauce, and mirin, then add stuff like chicken, shrimp, mushrooms, or veggies.

Steam the mixture gently in cups until it sets. It comes out soft, warm, and honestly kind of soothing.

Try it when you want something light but satisfying.

Ingredients

• 3 eggs
• 1 ½ cups dashi stock
• 1 tsp soy sauce
• 1 tsp mirin
• Small pieces of chicken, shrimp, mushrooms, or veggies (optional)

Cooking Instructions

1. Gently beat the eggs—don’t go wild, just enough to mix them without making foam.

2. Stir in dashi, soy sauce, and mirin.

3. Strain the mixture so it’s extra smooth.

4. Drop your fillings into cups, then pour the egg mixture over them.

5. Steam everything over low heat for about 15 to 20 minutes at 212°F (100°C).

6. Give the custard a quick check—it should be set but still soft before you serve it.

9) Beef Udon Noodle Soup

Beef Udon Noodle Soup is honestly one of those cozy meals you’ll crave when you want something quick but comforting.

It’s got thick, chewy udon noodles swimming in a light, savory broth made with dashi.

Thin slices of beef, cooked with onions, simmer until they’re tender and soak up all that flavor.

You can whip this up fast—ideal when you’re tired or just want a warm bowl in your hands.

The broth leans a bit sweet and salty, which works so well with the noodles.

If you’ve never tried making classic Japanese comfort food at home, this is a great place to start.

Ingredients

• 8 oz (225 g) udon noodles
• 6 oz (170 g) thinly sliced beef
• 1 small onion, sliced
• 4 cups (1 liter) dashi broth
• 2 tbsp soy sauce
• 1 tbsp mirin
• 1 tbsp sugar
• Green onions for garnish

Cooking Instructions

1. Cook the udon noodles following the package instructions, then drain them and set aside.

2. Warm up dashi broth in a pot over medium heat.

3. Add soy sauce, mirin, and sugar, giving it a good stir.

4. Toss in the sliced onions and let them simmer for about 5 minutes.

5. Add the beef slices and cook just until they’re done—usually 3 or 4 minutes does the trick.

6. Split the noodles into bowls and ladle the hot broth, beef, and onions right over them.

7. Top with green onions and serve while it’s still steaming.

For more detail, check this Beef Udon recipe.

10) Japanese Potato Salad

Japanese potato salad isn’t quite like the Western kind.

Here, you mash the potatoes, but not all the way—you want some chunks left for texture.

Fresh veggies like cucumber and carrot go in for crunch and color.

Some people throw in ham and hard boiled eggs for a little extra flavor and protein.

The dressing? It’s usually mayonnaise, a bit of mustard, and sometimes a splash of rice vinegar.

That blend gives the salad a tangy, slightly sweet kick.

It pops up at family dinners and barbecues all the time.

You don’t need any fancy gadgets to make it, and you can prep it ahead and keep it chilled.

Ingredients

• 3 large potatoes
• 1/2 cucumber
• 1 carrot
• 2 hard boiled eggs
• 4 slices ham
• 1/4 cup mayonnaise
• 1 teaspoon mustard
• 1 teaspoon rice vinegar
• Salt and pepper

Cooking Instructions

1. Boil the potatoes until they’re tender—usually takes around 15 to 20 minutes. Drain them and let them cool off a bit.

2. Peel the potatoes and mash them. Don’t worry about making it perfectly smooth; a few chunks are nice.

3. Slice the cucumber and carrot as thin as you can manage. Sprinkle salt over the cucumber, let it sit for five minutes, then squeeze out the excess water.

4. Chop up the ham and eggs into small pieces.

5. Toss the potatoes, cucumber, carrot, ham, and eggs together in a bowl.

6. Add in mayonnaise, mustard, rice vinegar, salt, and pepper. Give everything a good stir.

7. Pop the bowl in the fridge and let it chill for about 30 minutes before serving.