3 Must-Try Japanese Foods You Can’t Miss: Oyakodon, Homey Meals etc.
1. Fluffy Oyakodon (Japanese Chicken & Egg Rice Bowl) – Made Easy!
Craving that incredibly fluffy, melt-in-your-mouth Oyakodon you get at your favorite Japanese restaurant? You can recreate that magic at home with this simple recipe! Even using skinless chicken, this Oyakodon will be surprisingly juicy and flavorful. Let’s get cooking!
Ingredients (Serves 1)
Cooked Rice: As much as you like!
Chicken Thigh (or breast): 140g (approx. 4.9 oz)
Onion: 80g (approx. 2.8 oz)
Water: 80ml (approx. 2.7 fl oz)
Sake (Japanese Rice Wine): 2 tablespoons
Soy Sauce: 2 tablespoons
Mirin (Sweet Rice Wine): 2 tablespoons
Sugar: 1 tablespoon
Dashi Powder (Japanese Soup Stock): 1/2 teaspoon
Salt: A pinch
Instructions
Follow these steps carefully to achieve Oyakodon perfection!
Cut the onion and chicken into bite-sized pieces.
In a frying pan, combine water, dashi powder, sake, mirin, soy sauce, and sugar. Mix well and bring to a boil.
Add the onions before it starts to boil.
Once it boils, add the chicken. Let the chicken absorb the flavor of the broth, flipping occasionally, until cooked through.
Key Point #1: Remove the chicken from the frying pan. This prevents the chicken from becoming tough while the sauce reduces.
Keep the heat on low and simmer the soup until it reduces to about half the original amount.
While the sauce simmers, lightly salt the chicken and sear the surface with a kitchen torch.
Prepare the eggs. Use two eggs, but one is also fine. Be careful not to over-mix the egg whites and yolks. Pour the cooked rice in your bowl.
Return the chicken to the frying pan along with any juices. Arrange the chicken nicely.
Key Point #2: Pour the egg in, trying to add the egg whites first. It’s okay if a little yolk gets in there, but the main goal is to cook the whites first.
Cover the pan and let it cook for about 1 minute. Turn off the heat and add all the remaining yolks.
Key Point #3: Plate it up before the eggs overcook. Serve immediately and enjoy your restaurant-quality Oyakodon!
2. Sanshoku Don (Three-Color Rice Bowl) – Quick & Easy Japanese Comfort Food!
Sanshoku Don, or Three-Color Rice Bowl, is a classic Japanese dish that’s as visually appealing as it is delicious! It’s a super simple recipe that’s perfect for a quick lunch or weeknight dinner. Let’s dive in!
Ingredients (Serves 1)
Cooked Rice: As much as you like!
Ground Meat (Chicken recommended, Pork also works): 170g (approx. 6 oz)
Sake (Japanese Rice Wine): 1.5 tablespoons
Soy Sauce: 2 tablespoons
Mirin (Sweet Rice Wine): 1 tablespoon
Sugar: 2 teaspoons
Ajinomoto (MSG): A pinch (optional)
Komatsuna (Japanese Mustard Spinach): 60g (approx. 2.1 oz) (Spinach, Bok Choy, or Green Beans can be substituted)
Egg: 1-2
Oil: As needed (Sesame oil recommended)
Instructions
Get ready to assemble this colorful and flavorful bowl!
Chop the komatsuna (or your chosen green) into small pieces.
Beat the egg(s). Add a little sugar and/or a pinch of salt to the egg mixture, if desired.
Heat up some sesame oil (or any oil you prefer) in a pan and stir-fry the komatsuna until wilted. Season with salt and pepper. Set aside.
Wipe the pan clean, add a little oil, and pour in the beaten eggs. Scramble them quickly into larger pieces. Set aside. (Top Japanese chefs would probably make tiny egg crumbles by cooking it low and slow, but we’re all about saving time!)
Important: Don’t turn on the heat yet! In the same pan, add the ground meat (chicken or pork), sake, mirin, soy sauce, sugar, and ajinomoto (if using).
Mix the meat and seasonings together well in the pan. Adding a good amount of sake helps get rid of any meaty smell. You can throw in a little grated ginger if you’re into it.
Now, turn on the heat and stir-fry the meat mixture until the meat is cooked through and any excess liquid has evaporated. (Especially important with chicken breast, as it releases a lot of water. This ensures the meat soaks up all the flavor.)
Assemble your Sanshoku Don! Pile the rice in a bowl and arrange the seasoned ground meat, komatsuna, and scrambled eggs on top.
Serve immediately and enjoy your vibrant and delicious Sanshoku Don!
3. Vegetable Tendon: A Satisfying Tempura Rice Bowl Even Meat-Lovers Will Love!
Craving something crispy, savory, and packed with flavor? This vegetable Tendon (Tempura Bowl) recipe is the answer! You can customize it with your favorite veggies for a truly satisfying and surprisingly filling meal.
Ingredients (Serves 1)
Cooked Rice: As much as you like!
Tempura Batter
All-Purpose Flour: 5 tablespoons
Potato Starch: 2 tablespoons
Ice Water: 6 tablespoons (90ml / approx. 3 fl oz)
Vegetables
Kabocha Squash
Eggplant
Shiso Leaves (Perilla Leaves)
Lotus Root
Use your favorite vegetables! Other great options include potato, sweet potato, bell pepper, green beans, onion, carrot, etc.
Other
Oil for Frying: As needed (A 3:1 mix of clear/unroasted sesame oil and regular/roasted sesame oil is ideal)
Tentsuyu Dipping Sauce
Water: 100ml
Soy Sauce: 2 tablespoons
Mirin (Sweet Rice Wine): 1 tablespoon
Sugar: 1 teaspoon
Dashi powder: A pinch
Instructions
Follow these steps to create your perfect veggie Tendon!
Prepare the vegetables: Slice the kabocha squash as thinly as possible. Soak the lotus root in vinegar water to prevent discoloration. Make cuts in the eggplant to help it cook quickly and evenly.
Prepare the Tentsuyu: Put water, soy sauce, mirin, sugar, and dashi powder in a saucepan and mix well. Heat it up. Once it lightly boils, lower the heat and simmer for 3 minutes.
Make the Tempura Batter: In a bowl, mix the flour, potato starch, and ice water. Mix gently; it’s okay if there are some lumps. Don’t over-mix! Keeping the batter cold is key for crispy tempura.
Heat the oil to 320-340°F (160-170°C). If a drop of tempura batter floats to the top right away, the oil is ready.
Fry the Kabocha: Fry for about 2 minutes on one side, then 1 minute after flipping. Be careful not to burn it!
Fry the Lotus Root: Dry the lotus root well before coating it in the batter. Fry for about 2 minutes on one side, then 1 minute after flipping.
Fry the Shiso Leaves: These cook very quickly! Fry for about 30 seconds on each side, flipping carefully and watching closely to prevent burning.
Fry the Eggplant: Use your hands to make sure the tempura batter gets into all the cuts. Fry for about 1 1/2 minutes on one side, then 1 minute after flipping, until slightly browned.
Assemble the Tendon: Place the cooked rice in a bowl. Drizzle some of the tentsuyu dipping sauce over the rice. Arrange the tempura vegetables on top of the rice and drizzle the sauce over the tempura. Serve immediately and enjoy!
