Spicy Japanese Foods and Recipes

These are 20 easy Japanese dishes that you can make at home. You can make them as spicy s you wish. A dessert is also included.

TAMAGOYAKI

Japanese Rolled Omelet

Ingredients:

• 5 eggs
• 1 tbsp. rice vinegar (mirin)
• Pinch of salt
• 1 tbsp. soy sauce
• 1 tbsp. sugar
• 2 tbsp. sesame oil

Recipe:

1. Take a small bowl and combine soy sauce, sugar and vinegar. Stir well.
2. Take a medium bowl crack the eggs and beat well. Add the salt and whisk with
chopsticks or hand whisker. Then add soy sauce mixture and mix well.
3. Take a tamagoyaki pan, pour the oil and heat on medium flame. Pour some mixture of
egg in a pan and spread on the entire pan. When the egg is cook rolled the egg smoothly.
4. Then again pour some egg mixture and when it is half cooked, roll and repeat with the
remaining egg mixture.
5. Then gently transfer into a plate and cut into bite sized. Place into a serving plate and
serve as a Japanese side dish. Enjoy

JAPANESE POTATO SALAD

Japanese potato salad

Ingredients:

• 1 1/2 pounds’ russet potatoes, about 3 large potatoes, peeled and quartered
• Kosher salt
• 2 Persian cucumbers, thinly sliced crosswise
• 2 teaspoons rice wine vinegar
• 6 tablespoons Japanese mayonnaise, such as Kewpie
• 1/2 teaspoon Japanese hot mustard
• 1 small carrot, quartered and thinly sliced crosswise
• 1/4 red onion, thinly sliced
• 2 hard boiled eggs, chopped
• 1 scallion, white and light green parts only, chopped

Recipe:

1. Take a large pot and add salt in it. Then place potatoes in it and bring to a boil. Boil it for
10 minutes or until it cooked. Drain potatoes and transfer to a large bowl. Let cool.
2. Then place cucumbers in a bowl and sprinkle 1/2 teaspoon salt. Mix well, then let stand for
10 minutes. Drain any excess water.
3. Take another small bowl, stir together rice vinegar, mayonnaise, and hot mustard until well
mixed.
4. Mash potatoes with a masher. Add cucumbers, carrots, onions, eggs, scallions, and
mayonnaise mixture. Mix well and season with salt. Serve it immediately. Enjoy!

OHITASHI (JAPANESE WATER CRESS SALAD)

Japanese traditional spinach dish.

Ingredients:

• Kosher salt to taste
• 1-pound leafy green vegetables, such as curly spinach, watercress, Swiss chard, turnip or
beet greens, or bok choy, washed well
• 1 tablespoon mirin
• 1/4 cup soy sauce, preferably usukuchi (light) soy sauce
• 3/4 to 1 cup instant dashi
• Bonito flakes or sesame seeds, for garnish

Recipe:

1. Take a large pot of salted boiling water, cook greens until tender, 1 to 2 minutes
depending on type. Immediately transfer to prepared ice bath to cool.
2. Take another small saucepan, bring mirin and soy sauce to a simmer over medium-high
heat, then remove from heat. Combine soy mixture with 3/4 cup dashi. Let cool
completely.
3. Then Drain greens and pour dashi marinade on top, and toss to coat. Refrigerate, covered,
for at least 30 minutes and up to 8 hours.
4. Take a serving platter and arrange greens on it. Drizzle some of the dashi marinade on
top, then garnish with bonito flakes or sesame seeds. Serve it. Enjoy!

Chahan

Chanhan, Japanese fried rice

Ingredients:

• 2 cup boiled Japanese rice
• 1 egg
• 2 green onion (chopped)
• 1 carrot (chopped)
• 2-3 lettuce leaves (chopped)
• 1 tsp. salt
• 1 tsp. black pepper
• 1 tbsp. sesame oil
• 1 tbsp. soy sauce

Recipe:

1. Take a pan, pour the oil and heat on medium flame. Add carrot and sauté for 4-5 minutes.
Remove and set aside.
2. Then crack the egg and scramble. Add rice in it and mix with egg.
3. The add carrot, green onion, lettuce, and season with salt and black pepper. Also add in
soy sauce, stir and sauté for 5-7 minutes.
4. Turn off the flame. Remove in a bowl, garnish with green onion and serve warm.

OCHAZUKE

Boiled rice in tea, Japanese food

Ingredients:

• 2/3 cup cooked short-grain white rice
• 1/2 to 2/3 cup hot Japanese green tea
• 1/4 cup grilled salmon, chunked or sliced
• 1 tablespoon tsukemono, for garnish
• Mitsuba, or scallions, to taste
• Handful dried kizami nori, optional
• Small bubu arare (or ochazuke arare), to taste, optional
• Wasabi, to taste, optional

Recipe:

1. Place cooked short grain rice in a small bowl.
2. Add salmon and desired garnishes as you want according to your taste.
3. Pour green tea over the rice, salmon, and garnishes. Serve it hot. Enjoy!

ONIGIRI

Onigiri

Ingredients:

• 2 cups boiled Japanese rice
• ½ nori seaweed sheet
• 1/8 tsp. salt
• 1 tbsp. sesame seeds
• ½ cup cooked salmon
• ½ cup Japanese pickle

Recipe:

1. Take freshly boiled Japanese ice in a bowl. Rub some salt on your hands and roll the rice
into ball or in a triangle.
2. You can press the rice ball from center and top with your favorite filling like cooked
chicken, salmon or Japanese pickle. Then press the corners so filling is completely
covered.
3. Take nori seaweed sheets and wrap rice balls. Set in a serving plate and sprinkle some
sesame seeds.
4. Serve and enjoy.

OMURICE

Omelette rice

Ingredients:

• 2 tablespoons butter
• ½ medium onion, cut in 1/2-inch dice (about 3/4 cup)
• 1 medium carrot, peeled, cut in 1/4-inch dice (about 3/4 cup)
• 2 to 3 slices deli ham, cut into 1/2-inch pieces
• 2 cups cooked medium-grain rice, preferably day-old or cooked a little dry
• 2 tablespoons ketchup, plus more for serving
• 1 teaspoon soy sauce
• ¼ cup frozen peas
• 1 tablespoon chicken stock or dashi (optional)
• Salt and pepper
• Canola or safflower oil, or other neutral oil
For the omelet:
• 1 teaspoon canola or safflower oil, or other neutral oil
• 4 eggs
• 1 teaspoon dashi or water
• Salt and pepper

Recipe:

1. For the recipe making, take a large pan. Add 1 tablespoon butter, and then onion and carrot.
Cook, about 3 minutes. Add ham and cook again for 30 seconds until it turns brown.
2. Add rice and cook it for 1 to 2 minutes. Stir in ketchup and soy sauce, and cook again. Stir
in peas and deglaze the pan with chicken stock. Remove from heat and season to taste with
salt and pepper.
3. To make omelet, heat 1/2 teaspoon oil in the pan, over medium-high. Take a bowl and
beat 2 eggs with 1/2 teaspoon water, until yolks and whites are completely blended. Season
with salt and pepper.
4. Pour the egg mixture into the heated pan and cook it from both sides. Turn the omelet out
onto the rice, custardy side down.
5. Repeat with the other 2 eggs for the second omelet. Garnish it with ketchup and serve it
hot.

GYUDON

Gyudon or strip beefs with onions and egg yolk

Ingredients:

• Neutral oil (such as vegetable or canola oil)
• 2 medium onions (very thinly sliced)
• 1 pound very thinly sliced beef
• 2 teaspoons sugar
• 2 tablespoons mirin
• 2 tablespoons soy sauce
• 1 cup dashi stock
• 4 eggs
• 4 cups cooked white rice
• 1 scallion (chopped)
• 2 teaspoons toasted sesame seeds (optional)

Recipe:

1. Take a pan and heat 2 tablespoons oil in it over medium high heat, and cook the sliced
onions for about 10 minutes until it turns light golden in color.
2. Then add the beef and sugar, and cook until the beef is slightly browned. Add the mirin,
soy sauce, and stock and cook for about 10-15 minutes to reduce the stock into a thin sauce.
3. Take another pan and heat some oil in it. Then add eggs in it. Cook the eggs sunny-side
up. The yolks should not be properly cooked.
4. Take out the beef in serving platter and top with an egg. . Garnish with chopped scallion
and toasted sesame seeds. Serve it hot. Enjoy!

YAKISOBA

Homemade Japanese Yakisoba

Ingredients:

• 1 packet yakisoba noodles
• 1 carrot (julienne cut)
• 3 green onion (chopped)
• 1 small cabbage (shredded)
• 1 white onion (sliced)
• 1 red capsicum (julienne cut)
• 2 tbsp. sesame oil
• 250g boneless chicken (cut into bite sized)
For Sauce
• 3 tbsp. Worcestershire sauce
• 2 tbsp. soy sauce
• 2 tbsp. oyster sauce
• 1 tbsp. white vinegar
• 1 tsp. sesame oil
• 2 tbsp. maple syrup or sugar
• 2 tbsp. ketchup

Recipe:

1. Take a small bowl and mix well all the sauce ingredients. Set aside for later use.
2. Boil the yakisoba noodles according to packet instructions, drain and rinse with cold
water. Drizzle over some oil and toss well.
3. In a pan heat the oil, add all vegetables in it and sauté for 5-6 minutes. Remove in a plate
and set aside.
4. In the same pan, sauté chicken for 7-10 minutes or until golden brown.
5. Then all the crisp vegetables in it, pour the prepared sauce in it and mix well.
6. Then add in noodles and stir well with chopsticks. Cook for 3-5 minutes and remove.
7. Head into the plate and serve warm. Enjoy!

SUKIYAKI

sukiyaki, Japanese traditional soul food

Ingredients:

For the sukiyaki sauce:
• 2 tablespoons sake
• ¼ cup mirin
• 1 tablespoon brown sugar
• ¼ cup soy sauce
To prepare the sukiyaki:
• ½ block firm tofu
• 5 dried shiitake mushrooms
• 1 package enoki mushrooms
• 2 cups napa cabbage
• 2 cups tong ho
• 2 scallions (white and green parts separated)
• 1 bundle dried mung bean vermicelli noodles
• 1 tablespoon vegetable oil
• 12 oz. thinly sliced fatty beef
• 2 cups dashi stock (mushroom soaking liquid, or chicken stock)
• 2 cups steamed rice
• 2 egg yolks (pasteurized, optional)

Recipe:

1. Take a large pot and add 2 tablespoons sake, ¼ cup mirin, 1 tablespoon brown sugar, and
¼ cup soy sauce in a saucepan. Bring to a boil and then set it aside.
2. Take the tofu slices, rehydrated shiitake mushrooms, enoki mushrooms, napa cabbage, tong
ho, and scallions. Set aside on a plate. Soak the dried vermicelli noodles in water for 10
minutes.
3. Again Heat 1 tablespoon vegetable oil in the pan. Fry the white parts of the scallions in the
oil for 2 minutes. Chop the green parts of the scallions finely and set aside.
4. Then add the sliced beef. Add a drizzle of your sukiyaki sauce. Fry the meat it turns brown
and set it aside
5. Add 2 cups stock in a pot. Bring to a boil, and add the tofu, mushrooms, napa cabbage, and
tong ho to the pot in sections. Also drain the vermicelli noodles you soaked and add them
to the pot. Cover the pot and bring to a boil. Simmer until the ingredients are cooked
through, about 5-7 minutes.
6. Then add beef back to the pot. Sprinkle with the chopped scallions, and enjoy with rice and
egg yolk (if desired). Serve it hot. Enjoy!

AGEDASHI TOFU

Popular Japanese dish made with tofu.

Ingredients:

• Two 12-ounce box silken tofu (drained)
• potato starch or cornstarch (for dusting)
• oil (for frying)
• 1 cup dashi stock
• 2 tablespoons mirin
• 2 tablespoons soy sauce
• 1/2 teaspoon granulated sugar
• 1/4 teaspoon salt

Toppings:

• ginger (peeled and grated)
• green onion or chives (finely chopped)
• shiso leaves (chopped) optional
• myoga (chopped) optional

Recipe:

1. Take Tofu in a bowl. Drain the tofu with the help of strainer for 30 minutes to
remove excess moisture. Cut the tofu into four pieces and then coat with the potato
starch.
2. Take oil in the frying pan, carefully put the tofu pieces in to fry and when they turn
golden, take it out
3. Take another small pan heat up the dashi stock, mirin, soy sauce, sugar and salt.
Bring to the boil for 2-3 minutes.
4. Now take a serving bowl and add fried tofu in it. Pour a little of the hot broth into
each bowl and garnish with the grated daikon, a dab of grated ginger, shiso, myoga,
and green onion to taste. Serve it hot. enjoy!

YAKIUDON

Yaki Udon is Japanese stir-fried udon noodles

Ingredients:

• 1 pack of udon noodles
• 2 tbsp. sesame oil
• 1 garlic (minced)
• 1 carrot (julienne cut)
• 2 spring onion (julienne cut)
• 2 cups cabbage (shredded)
For Sauce
• 2 tbsp. soy sauce (regular)
• 1 tbsp. oyster sauce
• 1 tbsp. dark soy sauce
• 1 tsp. mirin
• 1 tsp. brown sugar
• 1 tsp. salt
• 1 tsp. black pepper

Recipe:

1. Take 5-6 glass of water in a pot, add salt and brings to boil. Then add udon noodles and
boil for 5-7 minutes. drain and rinse with cold water. Pour some oil, toss well and set
aside.
2. In a small bowl combine oyster sauce, dark and regular soy sauce, mirin, brown sugar,
salt and black pepper. Mix well.
3. In a skillet pour the oil and heat. Add garlic and sauté for 1 minute. Then add spring
onion, cabbage and carrot in it and season with salt and black pepper. Stir and sauté for 5-
10 minutes and remove.
4. In the same skillet add some oil and sauté udon noodles for 3-5 minutes or until it crisps.
Then pour the sauce and stir well.
5. After that add in stir vegetables and toss well. garnish with fresh green onion and transfer
into a serving plate.
6. Serve immediately and enjoy.

OZONI

Zoni to eat for New Year holidays in Japan

Ingredients:

• 1/4 cup daikon (cut into flowers or sticks)
• 1/4 cup carrots (cut into flowers or sticks)
• 3 dried shiitake mushrooms
• 4 mochi rice cakes
• a few stalks mitsuba or radish sprouts (optional)
For the broth:
• 4 cups dashi broth
• 2 tablespoons soy sauce
• 1 tablespoons sake
• pinch of salt (I add about 1/4 teaspoon kosher salt)

Recipe:

1. take a large bowl and add 1 cup water in it and put dried shiitake mushrooms in it and
let sit for 1 hour. Drain water out of shiitake mushrooms and set aside.
2. Thinly slice shiitake mushrooms.
3. Take a pot and put all ingredients in it, along with sliced mushrooms, daikon and
carrots and bring to a boil. Lower the heat, cover and simmer for 8-10 minutes, until
daikon is tender.
4. Remove carrots and daikon from the broth and set aside.
5. Then add mochi to the pot and continue cooking on low for 2-3 minutes, until mochi
is tender.
6. Take out the mochi and soup into the bowls and top with carrots, daikon, mitsuba or
radish sprouts and serve immediately. Enjoy!

UDON SOUP

Udon, Japanese Noodle.

Ingredients:

• 2 packets of udon noodles
• 4 green onions (cut into circle)
• 1 tbsp. sesame oil
• 2 tbsp. soy sauce
• 1 tbsp. rice vinegar
• 2 tbsp. sugar
• 4 tbsp. instant dashi granules
• 5 cup chicken broth

Recipe:

1. Firstly, soaked the noodles in warm water about 15 minutes. Drain, rinse and set aside.
2. Take a soup pot and add chicken broth in it. Brings to boil. Then add in dashi granules,
sugar, soy sauce, and rice vinegar. Mix with chopsticks, close the lid and simmer about
10 minutes.
3. The add rinsed udon noodles in it and stir well. Wait for one boil and remove.
4. Transfer into a soup bowl, garnish with green onion and serve warm udon soup.
5. Enjoy!

MISO SOUP

Japanese miso soup.

Ingredients:

• 4 cups chicken broth
• 1 cup water
• 2-piece kombu
• 1 packet firm tofu (cut into bite size)
• 3-4 green onion (chopped)
• 3 tbsp. white miso paste
• 3 tbsp. dried seaweed
• 1 tbsp. tamari

Recipe:

1. In a saucepan add water and chicken broth and brings to boil. Then remove and let it
cool. Add in kombu and simmer about 5-10 minutes but don’t boil. Remove with slotted
ladle and set aside.
2. Then, in warm water soak dried seaweed for 3-5 minute. Strain and set aside.
3. In a saucepan add in miso paste and stir. Then add seaweed, tofu and green onion. Close
the lid and simmer about 3-5 minutes. Season with tamari and stir.
4. Ladle into the soup bowl and enjoy miso soup.

MISO RAMEN

Hot miso ramen

Ingredients:

• 2 packet of ramen noodles
• 6-8 cups chicken broth
• 1 cup bean sprouts (fresh)
• 1 cup bamboo shoots (sliced, canned)
• 1 cup corn kernels (canned/frozen)
• 2 green onion (chopped)
• 2 tbsp. soy sauce
• 2 tsp. dashi granules
• 3 tbsp. miso paste
• 2 tbsp. chili bean paste
• 2 lbs. braised pork belly
• 2 tbsp. sesame oil

Recipe:

1. Boil the ramen noodles according to packet instructions, drain and rinse with cold water.
Then drizzle over sesame oil and set aside.
2. Boil the bean sprout in hot water, remove with slotted spoon and set aside.
3. Take a soup pot, add chicken stock, dashi granules and soy sauce. Stir and brings to boil.
Then add in chili bean paste, miso paste, stir and close the lid, simmer about 8-10 minute.
4. Take 2-4 serving bowls and divide the ramen noodles, bean sprouts, bamboo shoots, corn
kernels and braised pork belly.
5. Then with a slotted spoon divide the soup into bowls and top with green onion. You can
also add boiled egg.
6. Serve warm. Enjoy!

SHOYU RAMEN

A Shoyu Ramen with chashu pork.

Ingredients:

• 1 packet ramen noodles/ 3 oz. fresh ramen noodles
For the stock (chicken dashi)
• 6-8 cup chicken broth
• 4-6 dried shiitake mushrooms
• 1 ½ cup bonito flakes
• 10” square piece kombu
For marinade and pork (tare and chashu)
• 1 lb. pork belly (cut into strips)
• 1 tbsp. ginger (minced)
• 1 cup water
• ½ cup soy sauce (low-sodium)
• ¼ cup sugar (granulated)
• 1/2 cup mirin (white vinegar)
• ¼ cup sake
• 1 ½ tbsp. brown sugar
• 1 tbsp. garlic (minced)
• 2 green onion (minced)
For marinated eggs (Nitamago)
• 2 eggs
• 2 cups chashu-tare
For chili oil
• 1 tbsp. sesame oil
• ½ cup canola oil
• 4 garlic cloves (minced)
• 2 tsp. red pepper flakes

Recipe:

1. Take a soup pot, add chicken broth in it and brings to boil. Then turn off the flame and let
it cool. Then add in kombu, mushrooms, and rest for 10 minutes. afterwards, add in
bonito flakes and again rest for 7-10 minutes. Drain and save solid and dashi liquid for
later use.
2. Take a saucepan, add water, soy sauce, mirin, sake, brown sugar, granulated sugar,
minced ginger and garlic and green onion. Stir with ladle and brings to simmer at lowmedium heat.
3. In a separate sauce pan add pork in boiling water, and simmer about 5-10 minute. Strain
and remove.
4. Then add in boiled pork in tare saucepan and cook on low flame until it tender. Remove
the pork or strain and reserve liquid for later use during serving.
5. Take a saucepan, add water and eggs in it and brings to boil for 5-10 minutes. Remove
with slotted ladle, place in ice water for few minutes. Then crack the shell, peel and set
aside. Then add peeled eggs in chashu-tare liquid about 2-3 hours or overnight.
6. Take a small pan, add canola oil and garlic cloves and simmer at low heat until it
translucent and fragranced. Remove from heat, add in chili flakes and sesame oil. Stir
and set aside for later use.
7. Boil the ramen noodles according to packet instructions, drain and rinse with cold water.
8. In a serving bowl, add dashi, tare, and noodles. Top with chashu, marinated eggs
(nitamago), green onion, shiitake, kombu and drizzle some chili oil.

JAPANESE CREAMY STEW

Cream Japanese soup

Ingredients:

• 1 large boneless, skinless chicken thigh, cut into bite-size pieces
• Salt, to taste
• Freshly ground black pepper, to taste
• 1/2 tablespoon olive oil
• 1 medium onion, sliced
• 1 medium carrot, peeled and cut into bite-size pieces
• 2 medium potatoes, peeled and cut into bite-size cubes
• 2 1/2 cups water
• 2 chicken bouillon cubes
• 2 tablespoons unsalted butter
• 1 cup milk
• 2 tablespoons all-purpose flour
• 2 tablespoons cream cheese
• 1 small head broccoli, cut into florets

Recipe:

1. Season the chicken with salt and pepper.
2. Take a deep pot, heat the olive oil and sauté the chicken until it turns brown.
3. Add the onion and sauté again. Then add the carrot and potatoes and stir-fry quickly.
4. Pour 2 1/2 cups of water into the pan with the vegetables and bring to a boil.
5. Then add the consomme (or bullion) cubes. Simmer until carrots and potatoes are softened.
6. For making white sauce. Melt the butter on low heat and add flour in it. Pour the milk into
the flour mixture and cook on medium heat, stirring until it begins to thicken slightly
7. In a small bowl, mix cream cheese and soup. Add this mixture back into the stew.
8. Add the white sauce to the stew and stir lightly.
9. Add broccoli and simmer for about 5 minutes on medium heat. Remove from heat and serve
immediately. Serve it hot. Enjoy.

OKONOMIYAKI

Okonomiyaki. Osaka flour dish with mayonnaise and sauce.

Ingredients:

• 1 cup all-purpose flour
• Pinch of salt
• 1 cup corn flour
• 2 whole egg (beaten)
• 1 cup dashi stock
• ½ cup cabbage (shredded)
• ½ cup bacon (diced)
• 1 tbsp. Japanese pickle ginger
• ½ cup bonito flakes
• ½ cup Japanese mayonnaise
• 2 spring onion (chopped)
• 2 tbsp. ketchup
• 2-3 tbsp. sesame oil

Recipe:

1. Take a large mixing bowl and sift all purpose and corn flour and salt. Then add in dashi
stock and eggs; whisk well with hand whisker.
2. Then add in shredded cabbage, diced bacon, Japanese pickle ginger and stir well until all
the ingredients well combined.
3. Place the pan on medium flame, drizzle generous amount of oil and heat at low-medium.
Then pour your batter and gently set the corners with spatula and make a round shape.
4. Then close the lid and cook one side for 8-10 minutes or until golden brown, remove the
lid and again cook other side for 8-10 minutes.
5. Remove in a serving plate, and drizzle some ketchup and mayonnaise in a zigzag pattern.
6. Sprinkle bonito flakes and garnish with green onion. Serve warm and enjoy.

Japanese Dessert

MOCHI ICE CREAM

Ingredients:

• 1 ½ cups vanilla ice cream
• 1 cup sweet glutinous rice flour
• 1/4 cup granulated sugar
• 1 cup water
• A few drops of red food coloring (optional)
• Cornstarch for dusting (or potato starch)

Recipe:

1. Place ice cream on tray and place it in the freezer.
2. Combine the sweet rice flour, sugar, and water in a large bowl and cover with plastic wrap and microwave for one minute.
3. Stir the rice flour mixture. It will now be a sticky dough. Add food color in it. If you want
4. Dust cornstarch on your counter,
5. With the help of spatula, add dough onto the cornstarch and dust the top of the dough with more cornstarch.
6. Roll the dough into a rectangle. Now place the parchment paper on a tray and place in the refrigerator to set for 30 minutes. Once the dough has set, cut circles of dough.
7. Then take one scoop of ice cream, place in the center of the circle. Press the edges of the dough together around the ice cream ball.
8. Wrap the mochi ice cream balls in cling wrap and place in the freezer to set. Freeze it for almost 2 hours. Serve it.

Enjoy!

Now that you have these recipes the Japanese food near to me and you is the one in the house. Don’t be shy to cook for a friend or two.

Learn How to Say Thank You for Japanese Food;itadakimaus.

Featured Picture: Johnny B. Goode Pixabay