If you’re looking to explore the delightful world of Japanese cuisine, tori nikujaga is a must-try dish that embodies both simplicity and rich flavors. This hearty stew combines tender chunks of chicken, onions, potatoes, carrots, and shimeji mushroom, cooked in a savory soy-based broth, making it a comforting and satisfying meal. Let’s dive into the origin, ingredients, and preparation of this delicious Japanese classic!

What is Tori Nikujaga (鶏肉じゃが )?

Tori nikujaga is a popular home cooked stew that embodies what Japanese comfort food is all about. Tori nikujaga, which means chicken (tori), meat (niku), and potatoes (jaga, which is short for jagaimo), is very similar to the original nikujaga (肉じゃが ). The only major difference is that the classic version uses thinly sliced meat (beef or pork) instead of chicken. It should also be noted that most, if not all, nikujaga and tori nikujaga in Japan include konnyaku noodles. I decided to make this recipe without it since it can be difficult to find konnyaku in the U.S.

Because of its heartwarming properties, this Japanese chicken and potato stew is often served in the colder months of the year, accompanied by a side of rice. Personally, it’s a nostalgic meal that takes me back to my childhood in Quebec. My Japanese mother liked to serve nikujaga on cold winter days to warm our bodies after spending a few hours playing in the snow.

The traditional version for nikujaga is believed to have first appeared in the late 1800s when admiral Tōgō Heihachirō, of the Imperial Japanese Navy, requested that his cooks create a version of the British Royal Navy beef stew. Nikujaga is one of the first Japanese “fusion” dishes, or yoshoku in Japanese, recorded in Japanese history.

Tori Nikujaga Ingredients

• Chicken: I’m using boneless, skinless, chicken breast that are cut into bite size chunks. But feel free to use your favorite cut and leave the bone in and skin on if you prefer it this way. The chicken doesn’t have to be cut into bite size chunks either but please note that the cooking time will vary if the pieces (e.g., a whole drumstick) are bigger.
• Onion: One large onion sliced into thin half moons to add sweetness and depth of flavor.
• Potatoes: Any type of potato will work for this stew. My mother loves using baby potatoes while I prefer using fingerling potatoes or sliced Yukon Golds or russet potatoes.
• Carrots: Carrots add sweetness and a lovely pop of color. I recommend using thicker carrots so they can preserve their shape and not get too mushy once they are cooked.
• Dashi (fish stock): You can make dashi stock from scratch (follow this tutorial) or use a high quality dashi powder like I do. My favorite brand is Kanoya.
• Sake: You don’t need to use a high quality sake to make this dish. Regular cheap sake or cooking sake (which is what I use) will do just fine.
• Mirin: Mirin is a sweet rice wine that’s similar to sake. Real mirin is made by fermenting koji (a mix of glutinous rice and cultured rice) in a neutral spirit like shochu (sweet potato alcohol). The real stuff can be hard to find in the U.S but I was able to find this one sold on Amazon. I haven’t tried the Kawashimaya brand but it looks like the real deal since the alcohol content is relatively high. I buy mine at Marukai in Los Angeles. The flavor of real mirin is much more complex than what you find sold in regular supermarkets. Brands like Kikkoman’s Aji-mirin isn’t real mirin because it contains a mix of corn syrup and vinegar, and the flavor is quite sweet. While it’s still better to use this type of mirin than nothing at all, it doesn’t come close to the depth of flavor real mirin offers.
• Soy sauce: Soy sauce infuses the dish with earthy and umami flavors. I recommend using a Japanese soy sauce such as Yamasa, as they tend to have more depth and be more balanced than other types of soy sauces.
• Shimeji Mushrooms: Shimeji mushrooms have small caps and a long stems. They are often used in Japanese soups (miso soup), stews, salads, or as a topping for steaks and other protein. If you cannot find shimeji mushrooms you can use maitake or enoki. Or you can completely omit mushrooms as they are optional.

Ingredient Substitutions

If you are missing a vegetable or a basic ingredient from the recipe list, or would simply like to make the dish more filling or tasty, here is a list of ingredients that pair well with this dish.

• Feel free to add more vegetables such as snow peas, green beans, or thinly sliced daikon (make sure it’s sliced thin as daikon takes time to cook), to the stew. You can also swap one veggie for another.
• Add a few boiled eggs to make the dish more filling.
• Add konnyaku noodles or shirataki noodles to improve digestion.
• Use tamari or liquid amino instead of soy sauce to make this dish gluten-free.
• Use chicken broth instead of dashi if you like a more intense chicken flavor.

How To Make Tori Nikujaga

Scroll all the way down to the recipe card for the full recipe.

1. Gather all of your kitchen tools and cooking ingredients.
2. Start by prepping all of your ingredients.
3. Add oil to a medium size pot and saute the chicken for a couple of minutes. Add the onions and saute for an additional 2 minutes.
4. Add the potatoes and carrots and saute for 2 more minutes.
5. Add the remaining ingredients, except for the shimeji mushrooms, and bring the liquid to a boil.
6. Lower the heat and simmer for 15 minutes.
7. Add the shimeji mushrooms and cook for 10 more minutes. Enjoy!

How To Serve Tori Nikujaga

Tori nikujaga is a tasty dish that’s sure to become a family favorite! It’s a comforting dish that’s both filling and delicious. Here’s how to serve it in a way that pays homage to its Japanese roots, while mixing a little bit of new with the old.

• Bowls: Use donburi bowls or deep soup bowls and serve the dish in individual servings.
• Rice: Serve a generous portion of steamed white rice in a separate bowl or on the side. Nikujaga is often eaten by taking a spoonful of rice and dipping it into the flavorful broth.
• Garnishes: Top each serving of tori nikujaga with thinly sliced green onions for a refreshing crunch and a pop of color. You can also add a sprinkle of shichimi togarashi (Japanese seven-spice blend) for a touch of heat.
• Pickles: Offer a side of Japanese pickles, such as tsukemono or takuan, to complement the flavors and provide a crunchy contrast to the stew’s more delicate texture.
• Fresh herbs: Instead of green onions you can use fresh herbs like mitsuba, cilantro, or parsley as a garnish for a burst of color and flavor.
• Citrus: Add a squeeze of fresh lemon juice or yuzu juice to brighten up the taste of the broth.

Remember, Nikujaga is all about comfort and warmth. so feel free to adapt the taste and presentation to your liking! Whether you choose to serve it traditionally or with a modern twist, your family or dinner guests are sure to appreciate the delightful flavors of this classic Japanese dish.

What To Serve With Nikujaga

Here are some of my favorite sides to pair with this Japanese chicken stew:

• Tofu katsu
• Gomae (Japanese spinach salad with sesame sauce)
• Yaki onigiri (grilled rice balls)
• Edamame with soy and sesame sauce
• Nasu dengaku (broiled Japanese eggplant with sweet miso glaze)

Did you like this easy tori nikujaga recipe? Are there changes you made in the kitchen that you would like to share? Share your tips and recommendations in the comments section below!

Tori Niku Jaga (Japanese Chicken & Potato Stew)

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Tori nikujaga is a hearty stew that combines tender chunks of chicken, onions, potatoes, carrots, and shimeji mushroom, cooked in a savory soy-based broth.

• Author: Caroline Phelps
• Prep Time: 10 minutes
• Cook Time: 31 minutes
• Total Time: 41 minutes
• Yield: 4 servings
• Category: Stews
• Method: Boiling
• Cuisine: Japanese

Ingredients

Units USM

• 1 tablespoon vegetable oil
• 1 pound boneless, skinless, chicken breasts, sliced into bite size pieces
• 1 large onion, sliced into half moons
• 2 large potatoes, peeled and sliced into chunks, or 10 to 12 baby potatoes
• 2 large carrots, roughly chopped
• 600 ml water mixed with 2 teaspoons dashi granules
• 2 tablespoons sake
• 3 tablespoons mirin
• 6 tablespoons soy sauce
• 1 packet shimeji mushrooms (optional)

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Instructions

1. In a medium size pot over medium high heat, add the oil.
2. When the oil is hot, add the chicken and cook for 2 minutes, or until the outside of the flesh has changed color.
3. Add the onion and cook for 2 minutes, frequently tossing the chicken and onion.
4. Add the potatoes and carrots and stir. Cook for 2 minutes.
5. Add the water, dashi granules, sake, mirin, and soy sauce, and stir well.
6. Bring the liquid to a boil. Turn the heat down to a simmer and cook for 15 minutes, uncovered.
7. Add the shimeji mushrooms and cook for an additional 10 minutes, uncovered.
8. Turn the heat off and serve.

Notes

Store the leftovers in an airtight container and refrigerate for up to 4 days.

Nutrition

• Serving Size: 1 serving
• Calories: 379
• Sugar: 12.8g
• Sodium: 1173.4mg
• Fat: 6.7g
• Saturated Fat: 3.5g
• Unsaturated Fat: 0.7g
• Trans Fat: 0g
• Carbohydrates: 46.7g
• Fiber: 6.1g
• Protein: 31.2g
• Cholesterol: 82.7mg

Keywords: Japanese chicken stew

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Tori Nikujaga (Japanese Chicken & Potato Stew)
Pickled Plum.

French fries are already pretty much perfect. But you can easily level up your homemade French fry game with a dusting of Japanese furikake! I’ll teach you how to make a batch of umami fries in no time. Plus an easy trick for getting rid of excess starch from your potatoes. Bonus: these crispy furikake fries are baked, not fried!

What are Furikake Fries?

Furikake fries are simply French fries tossed with Japanese furikake seasoning prior to serving. The flavor is savory, nutty, mildly sweet and umami. Actually, Ben calls these umami fries.

What is Furikake?

Furikake is a Japanese seasoning mix that usually contains ingredients like seaweed (nori), sesame seeds and bonito flakes – mixed with things like soy sauce, sugar, salt and sometimes togarashi (dried Japanese chili peppers). There are plenty of premade versions – or you can make your own homemade furikake.

While furikake is a common seasoning for cooked rice, it can also be used as a savory, briny and nutty addition to everything from salads, burgers, pasta and popcorn – to these furikake fries.

Why This Recipe Works

• The potatoes are baked, not fried. A couple tablespoons of olive oil are all you need. Great for those of us watching our waistlines (and those of us that get scared by huge pots of boiling oil).
• It’s so easy to make at home. With a handful of ingredients you can transform an already perfect food (French fries) into something with an extraordinary Japanese flavor profile.
• Fries are super versatile. Therefore you can use this general technique with different spice blends, different cooking styles – and even different potatoes. Like these oven baked za’atar fries for example. More on the variations in a sec.

Furikake Fries Ingredients

• Potatoes: You’ll need two large potatoes for this recipe. I like using earthy russet potatoes (or Yukon Gold for a little buttery sweetness) – but feel free to use what you have handy in the pantry. Slice the peeled potatoes into sticks that are around the midway point between fast-food fries and steak fries for the best crispy exterior and fluffy interior.
• Olive Oil: I’m using first press extra virgin olive oil. And you only need two tablespoons! One for cooking the potatoes in the oven. And one to help your furikake stick to the fries before serving.
• Soy Sauce: A teaspoon of shoyu delivers another layer of savory umami flavor – and helps the furikake stick without resulting in soggy fries!
• Furikake: This is the main flavor going onto the fries. It’s glorious! Now, if you’re keeping it easy in your kitchen, just pick up a furikake mix at an Asian grocery store. But I’ve also got an easy furikake recipe if you want to make your own. When making homemade furikake, the toughest ingredient to track down might be the bonito flakes – but you can grab katsuobushi on Amazon.
• Salt and Pepper: You can use fresh cracked pepper if you’d like. But there’s no need to get fancy. The stuff from the pepper shaker works just fine as well. I’d recommend using kosher salt if you have it handy. The larger salt crystals make it tougher to oversalt your fries. Flaky sea salt would be a good option too. If you go with table salt, use it sparingly – and taste as you go.

How to Make Baked Furikake Fries

1. Gather all of your cooking tools and ingredients – and preheat your oven to 425°F.
2. Cover a large sheet pan with parchment paper or non-stick foil and set it aside.
3. Next, peel your potatoes and slice them into 1/2 inch thick sticks. That’s about the midway point between regular matchstick fries and steak fries.
4. Then place your sliced potatoes in a large bowl of water and allow them to soak for around 20 minutes. This step helps release some of the natural starch from your spuds.
5. After soaking, drain the potatoes and rinse well under cold running water for a few seconds. Drain thoroughly again and transfer to a bowl.
6. The final step of potato prep is to pat them dry with a paper towel or a clean kitchen towel – and then add 1 tablespoon of the olive oil. Gently toss the potatoes until they are evenly coated in the olive oil, then season with a bit of salt.
7. Next, place your potatoes on the baking sheet in a single layer.
8. Roast them in the oven for 20 minutes – then flip them over. Roast for an additional 10 minutes – or until golden brown.
9. Once cooked, take the potatoes out of the oven and return to the mixing bowl.
10. Finally, drizzle the cooked fries with the remaining tbsp of the olive oil, a tsp of soy sauce and about 1 tbsp of the furikake. Toss well – then sprinkle on another tablespoon of the furikake, toss again and serve immediately.

Variations and Serving

One of the best parts about this recipe is that you can easily change it up. Both in terms of flavor and the methods you use for cooking the potatoes in the first place.

• You can easily make the French fries in an air fryer instead of the oven. Check out this easy recipe for the best air fryer French fries.
• Or, if you have a deep fryer handy, the classic deep fried method obviously turns out some yummy fries. Just be careful of oil splatters!
• Do you prefer sweet potatoes? Use them instead. Heck, I’ve even tried this recipe with a bag of frozen matchstick potatoes.

As for serving, I think they taste great on their own. But you can’t go wrong with a bit of spicy mayo on the side: wasabi mayo, sriracha mayo or kimchi mayo are all great. Like it super spicy? Try adding chili flakes. And plain old ketchup is obviously a solid choice when it comes to fries!

What about you? What’s your favorite condiment? Tell me about it in the comments!

How to Store Leftovers

You can store leftovers in an airtight food storage container in the fridge for up to 3 days. That said, these roasted furikake potatoes definitely taste best fresh out of the oven.

Did you like this furikake French fries recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

Furikake Potatoes

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★★★★★

5 from 1 review

• Author: Caroline Phelps
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 2 servings
• Category: Side
• Method: Roasting
• Cuisine: Japanese
• Diet: Vegetarian

Ingredients

• 2 large russet potatoes
• 2 tablespoons extra virgin olive oil
• 1 teaspoon soy sauce
• 2 tablespoons furikake
• Salt and pepper, to taste

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Instructions

1. Preheat the oven to 425ºF.
2. Cover a large sheet pan with parchment paper or non-stick foil and set aside.
3. Peel the potatoes and slice them into ½ -inch thick sticks – somewhere between regular fries and steak fries.
4. Place the sliced potatoes in cold water and leave for 20 minutes. This helps remove some of the starch.
5. Drain the potatoes, rinse under water and drain them again. Transfer them to a bowl.
6. Pat the potatoes with a paper towel until they are dry and add one tablespoon of olive oil. Gently toss the potatoes using your fingers and season with salt.
7. Place the potatoes on the sheet pan in one even layer.
8. Roast for 20 minutes and flip them over. Roast for an additional 10 minutes.
9. Take them out of the oven and return the potatoes to the bowl.
10. Drizzle the remaining tablespoon of olive oil, the soy sauce, and sprinkle one tablespoon of furikake.
    Toss well and add the remaining tablespoon of furikake. Toss again and serve.

Notes

These potatoes taste best when served right out of the oven because of their crispy outer texture. If you do have leftovers, transfer them to an airtight storage container and refrigerate for up to 3 days. 

Nutrition

• Serving Size: 1 serving
• Calories: 440
• Sugar: 3.4g
• Sodium: 96.9mg
• Fat: 15.5g
• Saturated Fat: 2.3g
• Unsaturated Fat: 2.4g
• Trans Fat: 0g
• Carbohydrates: 72g
• Fiber: 8g
• Protein: 9.4g
• Cholesterol: 0mg

Keywords: chips

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Furikake Fries
Pickled Plum.

This tofu cutlet is the crunchiest! And it’s the best of both worlds. Get the texture and flavors you love from panko breaded Japanese tonkatsu – but keep it on the healthier side with this easy vegetarian tofu katsu (cutlet). Drizzle with tonkatsu sauce (I’ve got a recipe for that as well!), or serve in katsu curry. Plus I’ll show you a simple, foolproof method for draining excess water from your tofu so it doesn’t splatter when you fry it. You’re gonna love this one!

Get ready for the crunch!

What is Katsu

Katsu is the Japanese word for cutlet. It most commonly refers to a panko breaded and fried pork cutlet (tonkatsu) – or a fried chicken cutlet (torikatsu).

In Japan, fried katsu is commonly served with shredded cabbage and tonkatsu sauce – or as a meaty component on a plate of Japanese curry rice (katsu karē).

What is Tofu Katsu

While the preparation is the same as traditional Japanese fried cutlets, tofu katsu simply means that extra firm bean curd is used as the protein instead of meat.

The flavor, crunchy texture – and the undeniable similarities to traditional katsu – will surprise you in the best way!

Tofu Katsu Ingredients

• Extra-Firm Tofu: Silken, soft or medium tofu will be too soft for katsu tofu. It needs to be extra-firm so that it holds up to being handled – and is substantive enough to mimic a meaty texture. Be sure to check the recipe steps for details on how to properly drain water from firm bean curd.
• All-Purpose Flour: Much like a pork or chicken katsu, you’ll dredge the tofu cutlets in flour before the eggwash.
• Salt and Pepper: These common household spices are mixed in with the flour to impart a bit of flavor. Use 1/2 tsp kosher salt if you have it handy.
• Egg: This is your binding agent for the cutlets. Beat one large egg. If you are making a vegan tofu katsu, sub out the egg for a flaxseed egg (1 tablespoon ground flaxseed mixed with 2 1/2 tbsp water. Let sit for 5 mins total time before using).
• Dijon Mustard: This sharp and spicy mustard is perfect for a bit of added tang. Whisk 1 teaspoon in with your egg just before breading the cutlets.
• Panko Breadcrumbs: Food fried with these Japanese breadcrumbs stays crunchy longer. We’ll talk more about panko in just a sec.
• Cooking Oil: Use a neutral oil for this katsu tofu. Vegetable oil or grapeseed oil will do nicely.
• Tonkatsu Sauce: This iconic sauce gets a savory, tangy and sweet flavor profile from soy sauce, Worcestershire sauce and ketchup. It’s optional – but it’s so delicious. Make your own at home with 4 ingredients (check the video here)!

What is Panko

Panko is the Japanese word for breadcrumbs made from Japanese milk bread (shokupan). The bread is flaked into large dried bits that don’t pack together as closely as finer breadcrumbs.

Using panko breadcrumbs results in fried foods that have a light, crispy, airy crunch. And food fried with panko tends to retain the crunch for much longer without getting soggy.

You can make your own panko breadcrumbs at home with this recipe. If you make your own, be sure to store them in an airtight container. Alternatively, it’s fairly easy to find panko at most grocery stores these days – or you can grab panko on Amazon.

How to Make Tofu Katsu

1. Prep the Tofu: Wrap the tofu block in paper towels and place on a plate to drain. Place another plate (or a heavy book) on top of the tofu to add weight. Leave for 30 minutes. This brings out excess moisture. After 30 minutes, unwrap the tofu and slice in half, lengthwise. Then slice each half widthwise (this will leave you with 4 equally portioned pieces). Wrap each piece with a paper towel and leave for another 5 mins.
2. Portion the Breading and Egg Wash: Place your flour in a shallow bowl (one big enough to accomodate the tofu cutlets), stir in the salt and pepper, then set aside. In a separate bowl, whisk the egg (or vegan flaxseed egg) along with the mustard. Set that dish next to the flour. Place the panko breadcrumbs in a third bowl and set it next to the egg mixture.
3. Heat the Oil: In a deep large skillet over medium-high heat, add the cooking oil.
4. Coat the Tofu: While your oil is heating up, grab a tofu steak and dip it in the bowl with the flour. Make sure all sides are evenly covered. Next, dip the same tofu cutlet into the egg mixture – and finish by coating it in the panko breadcrumbs. Repeat those steps with the remaining tofu cutlets.
5. Pan Fry the Tofu Katsu: Once the oil is hot (about 350°F), add the breaded tofu gently to the pan. Fry on each side for 2 to 3 minutes until golden brown. Do this for all sides (including the edges). Turn the heat off and allow to drain on a plate covered in paper towels – or a wire rack.
6. Slice and Serve: Finally, slice the tofu cutlets into thick strips. Serve with tonkatsu sauce, grain mustard – or atop Japanese curry rice.

What to Serve With Japanese Tofu Cutlets

A common way to serve any form of Japanese katsu is with tonkatsu sauce – alongside a mountain of shredded cabbage and a bowl of perfectly steamed Japanese rice. Here are a few more ideas for perfect Japanese sides to make it a full meal:

And Check Out These Other Delicious and Easy Japanese Recipe Roundups

14 Delicious and Easy Japanese Salad Recipes

17 Vegan Japanese Recipes

13 Easy Ramen Recipes You Can Make At Home

43 Easy Japanese Recipes You Can Make At Home

Why This Recipe Works

• It’s so crispy and filling. The tofu cutlets really mimic a proper pork (tonkatsu) or chicken cutlet – with a mammoth amount of crunch.
• It’s versatile. Serve this tofu katsu however you’d like. Whether you you make your own homemade tonkatsu sauce, or you buy Bulldog brand sauce – or you gravitate to sweet chili sauce or ketchup and mustard. Or as a crispy protein topper for salads. It just plain works. And obviously tofu katsu curry is a delicious plug and play option.
• It’s easy. Frying pans full of bubbling oil tend to give me a ton of anxiety. Splash burns are the worst. But for some reason, this recipe presents very little of the typical danger. That’s probably because we drain the excess water from the tofu block before breading it.

How to Store Leftover Japanese Katsu Cutlets

Since these tofu katsu cutlets taste best when crispy, you’ll enjoy them the most fresh out of the frying pan.

• That said, if you do have leftovers, you can store them inside an airtight food storage container in the refrigerator for up to 2 days max.
• Reheat them by placing the tofu katsu in a hot pan on the stovetop until heated through – or bake leftovers in the oven or air fryer at 350°F for about 10-15 minutes, until heated through.

Did you like this easy Japanese crispy tofu katsu recipe? Are there changes you made in the kitchen that you would like to share? Share your tips and recommendations in the comments section below!

Easy Tofu Katsu

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★★★★★

5 from 1 review

• Author: Caroline Phelps
• Prep Time: 45 minutes
• Cook Time: 6 minutes
• Total Time: 51 minutes
• Yield: 4 tofu steaks
• Category: Main
• Method: Pan frying
• Cuisine: Japanese
• Diet: Vegetarian

Ingredients

Units USM

• 1 block (14 or 16 oz) extra firm tofu, drained
• 1/4 cup all purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 large egg, or for vegans, use 1 flaxseed egg (1 tablespoon ground flaxseed mixed with 2 1/2 tablespoons water. Let sit for 5 minutes before using)
• 1 teaspoon dijon mustard
• 1 cup breadcrumbs
• 1/3 cup vegetable or grapeseed oil
• Tonkatsu sauce, for serving

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Instructions

1. Wrap the tofu in paper towel and place it on a plate. Put another plate on top of the tofu to add weight. If the plate is light you can add something to it so it’s heavy enough to bring out excess water from the block of tofu. Leave for 30 minutes.
2. Unwrap the tofu and slice it in half, lengthwise. Then slice each half widthwise. You should have four equal tofu steaks at this point. Wrap each piece with a paper towel and leave for 5 minutes.
3. Meanwhile, add the flour to a shallow bowl big enough to dip the tofu steaks, and add the salt and pepper. Stir and set on the kitchen counter.
4. Whisk the egg in a separate shallow bowl along with the mustard. Set the bowl next to the flour.
5. Put the breadcrumbs in another shallow bowl and set it next to the bowl with the egg mixture.
6. In a large deep skillet over medium high heat, add the oil.
7. While the oil is heating up, grab a tofu steak and dip it in the flour. Make sure all sides are covered.
8. Next, dip the same tofu steak into the egg mixture and finish by dipping it into the breadcrumbs. Repeat the same steps for the remaining 3 tofu steaks.
9. When the oil is hot (about 350ºF), gently add the tofu steaks. An easy way to tell if the oil is hot enough is by dropping a few breadcrumbs. If they sizzle it means the oil is ready.
10. Fry on each side for 2 to 3 minutes, until they are golden brown. Do the same for all the sides. Turn the heat off and transfer the tofu katsu steaks to a plate covered with paper towel or a wire rack.
11. Slice the tofu steaks into thick strips and serve with tonkatsu sauce and/or grain mustard.

Notes

Tofu katsu is best when served immediately because of its very crispy texture.

But if you have leftovers or would like to eat them later, store in the fridge in an airtight storage container. They should last for up to 2 days.

Nutrition

• Serving Size: 1 tofu steak
• Calories: 325
• Sugar: 2.2g
• Sodium: 543.3mg
• Fat: 15.4g
• Saturated Fat: 7.1g
• Unsaturated Fat: 4.5g
• Trans Fat: 0g
• Carbohydrates: 28.5g
• Fiber: 2.9g
• Protein: 17.5g
• Cholesterol: 46.5mg

Keywords: vegan katsu, crispy tofu

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Easy Tofu Katsu: Crispy Japanese Tofu Cutlet
Pickled Plum.

The Philadelphia roll is a popular Western style makizushi made with cucumber, smoked salmon, and cream cheese. This recipe is very easy to make and each roll is enough to be served as a main along with miso soup and a salad.

What Is a Philadelphia Roll

A Philadelphia roll is a Western influenced makizushi (sushi roll) filled with smoked salmon, cream cheese and cucumber. The name references the iconic brand of cream cheese – and isn’t related to the City of Brotherly Love.

Much like a California roll, Boston roll or Alaska roll – the Philadelphia roll sits neatly in the Western-style sushi lexicon: rolled sushi that uses filling combinations you wouldn’t find in traditional Japanese sushi. However, just because the fillings aren’t traditional, they still work hand in hand with the classic combination of seasoned sushi rice and nori to create a superb sushi roll.

Philadelphia Roll Ingredients

So exactly what is in a Philadelphia Roll?

• Rice: When making a sushi roll (or any sushi recipe in general), you’ll want to use short grain Japanese rice. Properly cooked Japanese rice has a texture that is tender and slightly sticky with a glossy appearance. You’ll find short grain rice in most Asian grocery stores – or grab Japanese rice on Amazon. Make sure to rinse your rice thoroughly prior to cooking.
• Rice Vinegar, Sugar and Salt: This is the sweet, savory and bright trinity of ingredients sushi chefs mix into the cooked Japanese rice as it cools to impart a little extra flavor. We’ll talk more about this in a sec.
• Smoked Salmon: This is salmon that has been salt cured and then oak smoked in a special kiln. Smoked salmon provides the lions share of the flavor in a Philadelphia roll (aside from the final dip soy sauce and wasabi). Try to use sustainable fish whenever possible to protect delicate marine populations.
• Cream Cheese: You know the iconic box at the store! This is a mild spreadable cheese with a subdued tangy flavor – similar to mascarpone. Cream cheese is one of the only cheeses you’ll find used in Western style maki (sushi rolls).
• Cucumber: Use an English cucumber if you can find it. The smaller seeds and firm crunch definitely beat out the watery flimsiness from those huge hothouse cukes at the grocery store. Kirbys (aka: pickling cucumbers) make a good second choice.
• Nori Seaweed Sheets: Nori is an edible seaweed that has been dried and pressed into thin sheets. It is then roasted before packaging. Read all about nori here. You’ll use this as a ‘wrapper’ of sorts when rolling your homemade Philly rolls.

What Is Sushi Rice

Sushi rice is cooked short grain Japanese rice that is mixed with salt, sugar and rice vinegar as it cools. The mixture imparts a mildly sweet and savory brightness to the overall flavor – especially when paired with the fish, wasabi and soy sauce in a composed bite of sushi. I sometimes like to add a little kombu dashi to the solution as well (but that’s optional). You’ll hear sushi rice called sushi meshi in Japanese.

How to Make Sushi Rice

I’ve got detailed, easy step-by-step instructions on how to make perfect sushi rice here. Below is just a little refresher.

1. Rinse the rice: This removes any dust and debris. But it also gets rid of excess starch that might result in gummy rice. Use a rice washing bowl and rinse (swishing gently with your hand) until the water running off your rice grains is clear. No rice washing bowl? No problem! Place your Japanese rice in a medium size bowl and pour a little cold water in. Wash the rice with a swirling motion and pour the water out. It will be milky white from the starch. Repeat this step until the water you pour in remains clear. Then drain well.
2. Cook the rice: Place the rinsed grains and fresh cold water into the inner pot of your rice cooker. Select the plain (white rice) setting and press start. For stovetop instructions, click here or check the bottom of the recipe card on this page.
3. Mix the seasoning: While the rice is cooking, mix 1/4 cup rice vinegar with 1-1/2 tablespoons of granulated sugar and 1/2 teaspoon of kosher salt in a small bowl. Whisk until the sugar and salt dissolve completely. Then set it aside.
4. Season the cooked rice: Transfer your cooked rice to a wide bowl or sushi oke and spread evenly. Pour the vinegar mixture over the rice – and fold and slice the rice with a plastic rice paddle to mix thoroughly, careful not to break the grains (this mixing technique is shown in the video just above).

How to Make a Philadelphia Roll

Now that we’ve covered how to make the perfect sushi rice, let’s take a look at how to prepare the ingredients that will fill the Philadelphia roll.

• Take 4 oz smoked salmon and slice into long strips that are about 1/3 inch thick.
• Slice half of an English cucumber lengthwise into long strips that are 1/3 inch thick.
• Take 4 oz cream cheese and cut long strips that are 1/3 inch thick.
• Set aside 4 full nori sheets. Keep this dry!
• Prepare to roll.

How to Roll Sushi (Maki)

1. Fill a small bowl with water and set aside.
2. Wrap a bamboo rolling mat with plastic wrap. This keeps your rolls from sticking to the bamboo mat.
3. Place a sheet of nori (shiny side facing down) on the rolling mat.
4. Dip your fingers in the bowl of water to moisten them, and place one loosely filled cup of sushi rice on top of the nori sheet. Spread the rice evenly on the nori with your fingertips – but leave 1 inch clear at the top of the nori (the edge furthest away from you).
5. Place the strips of smoked salmon, cream cheese and cucumber on the rice lengthwise on the edge closest to you. Reserve enough of the filling for 3 more rolls.
6. Lift the bottom edges of the mat with your thumbs while holding on to the toppings with your fingers. Roll it into a tight cylinder, tucking the fillings in firmly.
7. Roll forward. Use a little pressure (but not so much that the filling spills out). Keep rolling until there is only a bit of nori left visible at the far end.
8. Wet your index finger and run it across the inside edge of the nori sheet (this moisture will seal the end of the roll). Keep rolling until sealed and delicately remove the bamboo mat.

How to Cut Maki

This part isn’t difficult, but there are a few easy steps you can follow to ensure a clean cut.

1. Wet a cloth or dish towel with water and a tiny bit of vinegar and set it aside.
2. Place a small bowl of water close to your cutting board.
3. Dip the tip of your chef’s knife in the water and tilt it up so that the bead of water wets the sharp edge of the knife. You’ll do this between each cut for lubrication.
4. Gently cut your rolls into bite sized pieces without applying too much pressure.
5. Wipe the knife clean with the damp cloth between each cut. This removes sticky starch from the rice. Rewet the blade edge.

Additional Suggestions

• Be sure your cutting board is dry. The seaweed sheets will immediately soak up any moisture that is present.
• Use a sharp knife. A dull knife will force you to apply too much pressure which can result in flat sushi rolls and torn nori.
• For neat presentation, trim the rough ends off. Eat those immediately! You earned it.

What Does a Philadelphia Roll Taste Like?

Ever had a bagel with lox and cream cheese? Well, it’s not a massive stretch to think of the Philadelphia roll as the sushi equivalent of that.

• There’s a mild, savory smokiness from the smoked salmon that is tempered by the smooth, moreish creaminess from the cream cheese.
• The cucumber imparts a brightness that walks hand in hand with the rice vinegar in the sushi rice.
• And there’s a toasted, seafaring nuttiness from the sheet of nori that envelopes each roll.
• Dip in a bit of umami soy sauce with wasabi – and each bite is a parcel of savory perfection.

What to Serve With a Philly Roll

When it comes to eating sushi and maki at home, I like to whip up the types of sides I’d be ordering if I was dining at my favorite sushi restaurant or izakaya. If you feel the same, here are some easy ideas:

Want salad with that sushi roll? Check out these easy Japanese salad recipes!

Japanese Carrot Ginger Salad Dressing (Restaurant-Style)

Kani Salad – Japanese Imitation Crab Salad

Japanese Coleslaw (コ-ルスロ- )

Japanese Sesame Dressing (Restaurant Style)

How to Store Leftovers

Refrigerate any leftovers inside a food storage container with a lid – or on a plate covered in plastic wrap – for 1 to 2 days max.

• As long as you’re using smoked salmon, the fish is already cured and should be fine for a couple of days in the fridge. However, if you used raw sushi grade salmon instead of smoked, I don’t recommend storing leftovers at all (best to eat everything the day of).
• To serve leftovers, simply remove from the fridge and place the plate on the kitchen counter for 15-20 minutes prior to eating.
• Do not heat in the microwave.

Did you try this Philadelphia roll recipe? Would you like to share any changes you made? Share your tips and recommendations in the comments section below!

Philadelphia Roll

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• Author: Caroline Phelps
• Prep Time: 25 minutes
• Cook Time: 25 minutes
• Total Time: 50 minutes
• Yield: 4 rolls
• Category: Rice
• Method: Rice cooker
• Cuisine: Japanese
• Diet: Low Fat

Ingredients

Units USM

• 2 cups Japanese short grain rice
• 2 cups water
• 1/4 cup plain rice vinegar
• 1 1/2 tablespoon granulated sugar
• 1/2 teaspoon kosher salt
• 4 oz smoked salmon, sliced into 1/3 inch thick strips
• 4 oz plain cream cheese, sliced into 1/3 inch thick strips
• 1/2 English cucumber, sliced into 1/3 inch thick strips
• 4 sheets dried nori

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Instructions

1. Put the rice in a rice washing bowl and run cold water over it. Rinse the rice using your hand, in a swirling motion. Keep doing this until the water runs clear, and drain well. If you don’t have a rice washing bowl, put the rice in a medium size bowl and pour a little water in it. Wash the rice in a swirling motion to remove the excess starch and pour as much of the water out (don’t use the strainer yet). Repeat this step until the water runs clear and strain the rice through a sieve to drain all the water.
2. Place the rice in the rice cooker inner pot and add the water. Select the plain setting and press start. If you don’t have a rice cooker, please follow the instructions at the bottom of the directions.
3. Mix the rice vinegar, sugar, and salt, in a bowl and keep stirring until the sugar has dissolved. Set aside
   When the rice is cooked, transfer it to a bowl and spread the rice and pour the vinegar mixture over it. Gently fold and slice the rice (do not mix as this will make the rice mushy) a few times until the vinegar mixture is evenly distributed and the rice is warm but cool enough to handle.
4. Wrap your bamboo mat with plastic wrap. This prevents the rice from sticking to the mat.
5. Place a piece of nori on the bamboo mat’s edge closer to you, lengthwise. Leave about 1” of bamboo space visible, with the shiny side of the nori facing down.
6. Dip your fingers in the dipping bowl and moisten your hands. Grab 1 cup of sushi rice (using a measurement cup is the easiest to measure the rice) and place it on the nori sheet. Don’t overfill the cup or press the rice down, just scoop the rice as you normally would scoop any other grain.
7. Spread the rice evenly across the sheet, leaving 1” of space free at the top of the nori sheet.
8. Place the smoked salmon, cream cheese, and cucumber, over the rice, on the side closer to you, across lengthwise.
9. Make sure you save enough ingredients to make 4 rolls! Grab the bottom edges of the mat with your thumbs while holding on to the toppings with your other fingers. Roll it into a tight cylinder, tucking the fillings in firmly.
10. Roll it forward while using a little pressure but not so much that the filling spills out. Keep rolling until there is only a bit of nori left visible.
11. Wet your fingers and run them across the inside edge of the nori sheet. This will seal the end of the roll. Keep rolling and delicately remove the bamboo mat.
12. Wipe a kitchen knife with vinegar water and evenly cut the roll into bite size pieces.
13. Serve with pickled ginger, soy sauce, and wasabi.

Stove Top Method For The Rice

1. Add the rice and water to a medium size pot.
2. Bring the water to a boil, lower the heat to a simmer, and cover. Cook for 18 to 20 minutes, until the water is absorbed. To check on the water level, slightly open the lid but don’t open it all the way as this will let too much steam out and cause the rice to cook unevenly.
3. Turn the heat off and let the cooked rice sit for 10 minutes, to finish the cooking process.
4. Using a wooden or plastic spoon, or a rice paddle, gently fold the rice a few times (do not stir or knead as this will break the rice grains and make the rice glutinous).

Nutrition

• Serving Size: 1 roll
• Calories: 575
• Sugar: 6g
• Sodium: 265.4mg
• Fat: 13.5g
• Saturated Fat: 6.6g
• Unsaturated Fat: 1.5g
• Trans Fat: 0g
• Carbohydrates: 86g
• Fiber: 0.1g
• Protein: 25.6g
• Cholesterol: 72.3mg

Keywords: maki rolls

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Philadelphia Roll
Pickled Plum.

Miso soup is one of Japan’s most loved dishes. With its mild nutty taste and deep umami, it makes a wonderful side to nigiri sushi, a bento meal, or a traditional Japanese breakfast. There are many different ways to serve miso soup – some like it with potatoes, while others prefer it with natto. This miso soup uses maitake mushrooms for their delicate earthy taste, and aburaage for its spongy consistency and slight sweetness.

Miso Soup transcends usual mealtimes. Because it’s just as common to eat miso soup for breakfast in Japan as it is to have it with your bento box at lunchtime – or preceding an extravagant sushi or sashimi platter at dinner.

A Heartier Miso Soup Made With Maitake Mushrooms

I’m using maitake mushroom and sliced aburaage (fried tofu pouches) to introduce a bit more flavor, texture and heft to this miso soup. However, at its core, it’s still the miso soup we all know and love.

Maitake mushrooms in particular impart both flavor and a light yet substantive chew.

What Are Maitake Mushrooms?

In the wild, maitake mushrooms grow in bunches at the base of trees as the seasons transition from summer to autumn. Used extensively in Japanese cooking, this fungus is also referred to as hen of the woods as well as ram’s head or sheep’s head mushrooms in the West.

A rough translation of maitake from Japanese to English is ‘dancing mushroom.’

Maitakes have thin edges that thicken slightly as they near the base – and manage be both tender and slightly meaty in terms of texture. The flavor is earthy, woodsy and a tiny bit peppery. They work well in stir fry, stews, soups and are delicious when battered and air fried.

Ingredients for Maitake Mushroom Miso Soup

• Maitake Mushrooms: These are the perfect mushrooms to use in miso soup – since they both impart a rustic woodsy flavor to the broth, and soak up the savory, umami goodness from the miso paste. When handling maitakes, be gentle! Maitake mushrooms are rather delicate.
• Dashi: Think of dashi as a saline, savory sea stock made with dried bonito flakes (katsuobushi) and kelp (kombu). It lays a bedrock of umami in many Japanese recipes. Now, I’m using store bought dashi powder for ease – and because it’s delicious. However, I’ve also got a recipe for homemade dashi if you prefer. You can even make vegan dashi with kelp and shiitake mushrooms.
• Aburaage: These are fried tofu pockets with a squashy, springy texture and a mildly sweet flavor. You’ll commonly see aburaage used in Japanese classics like inarizushi – and savory kitsune udon. For this maitake mushroom miso soup, I prefer the dry sheets commonly sold in Asian markets in the frozen section.
• Miso Paste: Earthy, umami and funky perfection. Read all about Japanese miso paste here. In a second, I’ll go into further detail about the best miso paste to use in miso soup – as well as an easy, foolproof Japanese technique for properly blending the miso paste into the dashi broth.

What is the Best Miso Paste for Miso Soup?

When shopping for miso paste, keep your eyes peeled for the big three different types of miso paste.

• Red Miso (赤味噌 – Aka miso) – Bold, dark, earthy, funky and salty. This is the most assertively flavored of the three.
• White Miso (白味噌 – Shiro miso) – Smooth, mildly savory and bordering on sweet at times. This is the mildest in terms of flavor and funk.
• Mixed Miso (合わせ味噌 – Awase miso) – This is simply a mixture of red and white miso. It has a great balance of boldness and restraint.

When making this maitake mushroom miso soup (and cooking with miso in general) I personally prefer using the mixed awase miso.

Awase miso is bold and savory without being over the top salty – or fading into the woodwork with mildness.

How to Make Maitake Mushroom Miso Soup

1. Gather all of your cooking tools and ingredients.
2. If your maitake mushrooms have the white bottom base intact, remove with a knife. Wet a paper towel lightly with water and gently wipe the surface of the mushrooms. Then segment them into smaller bite sized pieces by hand. Just pull the mushrooms where you’d like them to separate.
3. Add water and powdered dashi into a medium sized pot and bring to a boil.
4. Once boiling, lower the heat to medium and add the maitake mushrooms. Cook for 3 minutes.
5. Place the miso paste into a small strainer with a handle. Lower the strainer into the pot and stir with cooking chopsticks until the miso paste has dissolved. More on this in a sec.
6. Finally, turn the heat off, add the chopped aburaage, stir and serve hot.

How to Stir Miso Paste Into Soup Broth

Miso paste is comprised of soybeans fermented with rice koji.

If you stir miso paste directly into soup broth, larger particles of the rice koji and soybean can cause your miso soup to become a little gritty. Using a strainer to stir the miso paste into the soup means you’ll get all the delicious, umami flavor without any unwanted textures.

• Just lower a strainer into the soup pot so the miso paste is covered by the broth
• However don’t entirely submerge the strainer
• Then stir the miso paste with cooking chopsticks or a spoon until it fully dissolves
• Finally remove the strainer and discard any bits that didn’t dissolve

My mother taught me this simple technique and I’ve used it ever since.

And be sure to check out my mom’s delicious miso soup recipe. The step by step video is right here.

What to Serve With Maitake Mushroom Miso Soup

Like I mentioned, miso soup is served for breakfast in Japan – as well as being a staple served throughout the day with lunch and dinner.

While you really can’t go wrong, here are a few recipe ideas if you’re whipping up a Japanese feast at your place:

And Check Out These Other Delicious and Easy Asian Soup Recipes

Japanese Egg Drop Soup (Kakitamajiru)

Korean Seaweed Soup (Tofu Miyeok-Guk)

Ozoni – Japanese New Year Mochi Soup (お雑煮)

Cabbage Soup With Kombu Dashi

How to Store Leftover Soup

• Refrigerate any leftover maitake mushroom miso soup in an airtight food storage container
• Reheat and use leftovers within 1 to 2 days max
• Don’t reheat more than once

Where to Buy Maitake Mushrooms, Miso Paste, Dashi and Aburaage

You’ll probably have the best luck tracking down all four main ingredients for this miso soup recipe in one trip to an Asian grocery store.

• I prefer the frozen aburaage sheets personally – as I find the canned version a little too sweet and spongy for this soup. Grab them in the freezer aisle.
• Maitake mushrooms are routinely sold inside air-filled blister packs at many Asian food stores. But they’re becoming more popular and easier to find outside of Asian markets in recent years. Farmer’s markets are a great option. I’ve even had luck at Whole Foods a few times.
• And you can easily buy awase miso paste and dashi granules on Amazon if you’re so inclined.

Did you try this maitake mushroom miso soup recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

Maitake Mushroom Miso Soup

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This miso soup uses maitake mushrooms for their earthy taste, and aburaage for their spongy texture and slight sweetness.

• Author: Caroline Phelps

Ingredients

Units USM

• 1 package maitake mushrooms (100g / 3.5 oz), bottom base removed
• 4 cups water
• 1 tablespoon powdered dashi
• 2 sheets abura-age (Japanese fried tofu pouch), sliced into bite size strips
• 3 to 4 tablespoons white or awase miso paste

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Instructions

1. Lightly wet a paper towel and gently wipe off the surface of the maitake mushroom. Maitake mushrooms are quite delicate so they are easy to separate by hand. Simply pull where you would like the maitake to break apart and keep going until you have bite size pieces. Set aside.
2. Add the water and powdered dashi to a medium size pot and bring to a boil.
3. Lower the heat to medium and add the maitake mushrooms. Cook for 3 minutes.
4. Place the miso paste in a small strainer and lower the strainer into the pot, until the liquid covers the miso paste. Stir the miso paste with chopsticks until it has fully dissolved.
5. Turn the heat off and add the aburaage to the soup. Stir and serve.

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Maitake Mushroom Miso Soup
Pickled Plum.

Take a trip to Tokyo with these easy Japanese salad recipes! From traditional recipes like sunomono – to Japanese steakhouse favorites like carrot ginger dressing, I’ll show you how to make some of the most popular and delicious salads from Japan! Plus, read about the differences between washoku and yōshoku – and how an Italian bagna cauda can actually be prepared in a Japanese style.

There are quite a few salads I gravitate towards when looking at the menu at a Japanese restaurant. And I always find it intriguing to see traditional Japanese favorites like sunomono and hijiki salad right next to things like potato salad, bagna cauda and caprese.

Isn’t caprese salad Italian? Short answer: yes.

But when it comes to Japanese cuisine, there are a couple of classifications that blur the lines a bit.

What is Washoku? What is Yōshoku?

Washoku is traditional Japanese cuisine.

• This is prepared solely with traditional and seasonal Japanese ingredients alongside steamed rice
• Washoku includes many simmered and stewed dishes (nimono) – as well as fish, seafood, vegetables (like daikon radish and shimeji mushrooms), pickles and seaweed

Yōshoku is food that contains some Western ingredients, but is prepared in a style that appeals to the Japanese palate.

• This type of cooking originated during the Meiji restoration – and became even more widespread in the years following WWII
• European, Chinese and American influences are melded with Japanese flavors
• A few examples of Yōshoku would be Japanese curry rice, castella cake, spaghetti napolitan and omurice

Now, there are both washoku and yōshoku salads on this list. But, in Japan, the distinction between the two has become so blurred that something like potato salad can totally be considered Japanese!

Japanese Carrot Ginger Salad Dressing (Restaurant Style)

This is that iconic salad dressing you’ll find served at hibachi joints, sushi restaurants and Japanese-American steakhouses. Sweet, savory and tangy, this one is deceptively easy to make at home in less than 10 minutes. It’s just a simple blend of carrots, onion, rice vinegar, salt, soy sauce (and a few extra ingredients). You’ll mix in a neutral oil (like canola oil or your favorite vegetable oil) while it’s in the blender. See the step by step video here. My favorite is to pour it over a simple wedge of iceberge lettuce – but you can obviously serve atop more elaborate salads. This wafu dressing will have you making more salads at home. I promise!

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Japanese Cucumber Salad (Sunomono)

Light and refreshing – sour and briny. This cucumber and wakame salad is tossed in a simple vinegar and soy sauce based dressing. And it’s ready in no time. Now, you may have tried a version of this salad that contains sliced octopus. Many izakayas serve it that way. So, if you’re so inclined, feel free to add it. But you don’t need to take a trip to the fishmonger to make this delicious salad. 7 ingredients is all it takes to whip it up at home.

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Japanese Potato Salad (ポテト サラダ)

I love all types of potato salad. But the Japanese version is my favorite by far. It’s creamy and chunky. Yukon Gold potatoes work really well, because they have a natural sweetness, and aren’t as mealy as other variants. The secret is in the mix. Ginger adds a bit of heat without being spicy – and sake delivers a sweet sharpness. Carrots and pickled cucumber impart color and texture. The start of the show is the Japanese mayonnaise. See how easy it is to make Kewpie style mayo at home in this step-by-step video. This potato salad will disappear fast at your next backyard BBQ.

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Goma-ae (Gomae) Japanese Spinach Salad With Sesame Sauce

My mom used to make this sesame seed loaded Japanese side dish all the time. Therefore, when I think of spinach, I think of horenso goma-ae. But you don’t have to use spinach. Common variations are made with burdock root, mustard greens, asparagus, carrots and green beans. But no matter which veggie you use, it’s the same nutty, savory and sweet sesame sauce in play. A word to the wise here: when you blanch spinach, the volume decreases pretty quickly. So get the big container at the grocery store!

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Hijiki Salad (Hijiki No Mono)

Otsumami are Japanese snacks meant to be savored alongside drinks. So whether I’m having a beer at the end of a long workday – or a whisky highball when I’m at an izakaya with friends – hijiki salad is a plug and play solution to the ‘what should we nibble on’ conundrum. Hijiki seaweed is thin and short and black in color. Since it doesn’t have much flavor on its own, hijiki is typically simmered in a sauce that introduces flavor. Mine is made with dashi, soy sauce, sake, mirin and sugar. Dashi is the sea stock that provides the flavorful backbone of so much Japanese food. Learn how to make dashi from scratch here.

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Seaweed Salad (Kaisou Salada)

Do you like it tart? Well, this seaweed salad is pucker worthy. This was actually my favorite salad as a kid. And, while my brother found the texture of the wakame kelp a bit challenging, I couldn’t get enough. If you find slightly slimy textures to be off-putting, don’t worry. I’ve got you. The secret is to serve it ice cold. Rice vinegar makes it tart, mirin makes it sweet – and fresh grated ginger gives it bright burn. Make this vegan salad anytime you’re needing a true taste of Japan.

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Japanese Sesame Dressing (Restaurant Style)

This Japanese salad dressing is nutty, creamy, slightly sweet and loaded with umami. Whether from a bottle or homemade, sesame dressing is typically a simple mixture of toasted sesame oil, sesame seeds, rice vinegar, sugar and salt. I’ve added a bit of sesame paste to introduce a bit more creaminess – but you can also use tahini. Serve over green salads, tomato salads, or even use it as a marinade for meats, seafood or tofu. I’ve even used it as a condiment. The taste is out of sight! While you can keep it in the fridge for up to 2 weeks, you’ll probably use all way sooner than that. That’s OK. It’s easy to make more.

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Japanese Egg Salad

If I had to choose a favorite sandwich of all time, it would probably be the Japanese egg salad sandwich. And whether I’m making it at home or heading to a konbini (convenience store) like Lawson or Family Mart, I really have to fight my impulse to buy EVERY tamago sando I can get my hands on. The secret is the Kewpie style mayo. Japanese mayonnaise is fruitier and tangier than its American counterpart. Add a touch of umami to that flavor profile and you’ve got yourself a winner. Learn how to make Kewpie style mayo from scratch here – and level up your own egg salad sandwich game in the process!

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Kani Salad – Japanese Crab Salad

This kani salad is light yet creamy, sweet yet salty – tastes complex yet is ready in 10 minutes from start to finish. And the brain teasers don’t stop there. You see, kani means ‘crab’ in Japanese. Strangely enough, the imitation crab that is commonly used in Japanese kani salad is typically made of pollock rather than actual crab. Nevertheless, it’s delicious. And this is the Japanese salad I crave most when I need a taste of my mother’s home cooking. For me, it’s comfort food of the highest order.

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Japanese Watercress Salad (クレソン サラダ)

Watercress is a powerhouse of the vegetable world. It’s from the same family as kale and broccoli. And my favorite way to eat this vitamin K loaded leafy green is to quickly blanch it and then dress it with a simple combination of rice vinegar, peanut butter, soy sauce and mirin. If you like it on the sweeter side, you can use a bit of honey or sugar. What’s your favorite way to eat watercress? Tell me about it in the comments!

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Japanese Coleslaw (Japanese Cabbage Salad)

Of the many Japanese variations on cabbage salad, this one packs a real punch. And don’t worry if you’re in a hurry! While you can shred cabbage and carrots, you can totally use a bag of pre-shredded coleslaw mix from the grocery store. Then you’ll mix up a quick 4 ingredient dressing that’s both savory and sweet. The real secret to making the best Japanese coleslaw is using katsuobushi (bonito flakes). They impart a wonderful smokiness. Top with toasted sesame seeds and you’re good to go. Watch the step-by-step video here. I take this to every cookout I’ve ever been to. And, trust me, it goes fast.

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Japanese Caprese Salad

Wait, what makes this classic Italian salad Japanese? Answer: the Japanese onion vinaigrette. It’s sweet, umami and slightly pungent – and it pairs so nicely with vine fresh tomatoes and mozarella. It’s a simple combination of finely chopped shallots, rice vinegar, toasted sesame oil, sugar and soy sauce. If you’d like a gluten free alternative to shoyu, try tamari or liquid aminos instead. This is actually the perfect example of yōshoku cuisine: Western ingredients prepared specifically to appeal to the Japanese palate. You’ll find Caprese salad at tons of restaurants throughout Japan. Don’t forget the fresh basil!

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Hiyashi Chuka (Chilled Ramen Salad)

It’s ramen – and it’s salad. Japanese hiyashi chuka is my personal favorite when summer temps become unbearable. This chilled ramen noodle salad is served with ribbons of sliced egg omelette, lettuce and cucumbers. Traditional versions include sliced ham, but I’ve opted for shrimp. Mixing salad and cold ramen noodles is about as playful as Japanese salads get. And it’s the most refreshing of light lunches that still manage to fill you up in the process.

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Japanese Bagna Cauda

Sure, bagna cauda originated in the Piedmont region of Italy. But the presentation of this iconic side dish is all Japanese. A Rubik’s cube of veggies dipped in a heady, creamy mixture of garlic, olive oil, anchovies and cream is sure to impress at your next dinner party – no matter where you live. I used carrot, cucumber, daikon and kabocha squash – but feel free to use the veggies you like best. However, while plenty of variations on the classic exist, this recipe needs the anchovies. Don’t leave them out! If you’re a fan of pungent, savory goodness, this one is for you.

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Have you tried any of these Japanese salad recipes? Are there changes you made that you would like to share? Tell me all about your personal tips and recommendations in the comments section below.

Japanese Carrot Ginger Salad Dressing (Restaurant Style)

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This iconic and delicious Japanese Carrot Ginger Salad Dressing Recipe will transport your taste buds to Shibuya! Ready in 10 minutes from start to finish.

• Author: Caroline Phelps
• Prep Time: 10 minutes
• Cook Time: none
• Total Time: 10 minutes
• Yield: about 2 cups
• Category: Dressing
• Method: Blender
• Cuisine: Japanese

Ingredients

Units USM

• 7 ounces carrots (peeled and chopped )
• 4 ounces onion (peeled and finely chopped)
• 2 tablespoons ginger (peeled and finely chopped)
• 1 tablespoon granulated sugar
• 1/4 cup soy sauce
• 1/2 cup rice vinegar
• 1/2 teaspoon salt
• 3/4 cup organic canola or vegetable oil

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Instructions

1. Put all the ingredients except for the canola oil in a blender and blend until smooth.
2. Slowly add the oil and blend until the mixture has emulsified.
3. Serve with iceberg lettuce, tomatoes, onions, cucumber.

Notes

This dressing will keep in the fridge for up to 2 week.

You can use olive oil but the flavor will be slightly different since it’s not a neutral oil like canola or vegetable. It will still be good though!

This Japanese Restaurant Style Ginger Dressing Recipe makes about 2 cups.

Nutrition

• Serving Size: 1/4 cup
• Calories: 212
• Sugar: 3.7 g
• Sodium: 372.6 mg
• Fat: 20.5 g
• Saturated Fat: 1.5 g
• Carbohydrates: 6.3 g
• Fiber: 1 g
• Protein: 1 g
• Cholesterol: 0 mg

Keywords: recipe, salad dressing, vinaigrette, carrot ginger dressing, condiment, vegan, vegetarian

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14 Delicious and Easy Japanese Salad Recipes
Pickled Plum.

Ahi tuna is a delicious and healthy protein that is perfect for making tartare. This tuna tartare recipe is easy to follow and results in a dish that is full of refreshing flavors, perfect to serve as an appetizer or a main. It’s both tasty and beautiful and pair well with some simple sides for a quick and elegant meal. It’s one of my favorite tuna recipes!

What is Tuna Tartare?

Tuna tartare is a dish made of raw tuna that has been cut into small piece and mixed with chopped onions and a citrus and soy sauce based dressing. The original tuna tartare was created in 1983 by chef Shigefume Tachibe who worked at Chaya Brasserie in Los Angeles. Looking to please customers who wanted something light and refreshing, he took some of the classic steak tartare ingredients – a raw egg, onions, and pickles – and combined them with freshly chopped tuna, a squeeze of lemon juice, and chopped avocado.

Nowadays tuna tartare comes in different flavor combination and most of the recipes do not include a raw egg. The most common flavor profile is soy sauce, wasabi, and lemon juice, and the chopped tuna is served with cucumber and avocado.

Why Tartare and Not Crudo or Sashimi?

The French word tartare is used in cooking whenever an ingredients has been chopped into small pieces and mix with seasoning or a dressing of some kind.

Crudo is an Italian and Spanish word that simply means raw. In cooking, it is a blanket term used whenever seafood or meat is sliced (it can be sliced in any shape or form) and served with a vinaigrette or some type of light seasoning.

Sashimi is a Japanese word used when seafood or meat is carefully sliced and served with very little to no sauce or seasoning. Only high quality fish, shellfish, or meat is used as the main goal of the dish is to let the quality of the ingredient shine. It can sometimes be lightly marinated.

What is Sushi Grade Fish?

Sushi grade or sashimi grade fish is a term used to mean that the fish you are buying is safe to eat raw. It’s a term mostly used in North America since most Canadians and Americans only eat raw fish in the form of sushi or sashimi. It doesn’t meant that the quality of the fish has passed a rigorous test to be deemed safe to eat. It’s what you call an unregulated term.

The fish market or seller is the only one making the final decision about the quality of the fish. Therefore, it is not the safest way to go about eating raw fish unless you trust the establishment. It’s also worth noting that the safest fish to eat that are labeled sushi grade or sashimi grade are tuna and salmon.

I personally only purchase fish that are labeled sushi grade or sashimi grade, but I also only get my fish from Nijiya and Mitsuwa, which are two Japanese supermarkets that I trust. I wouldn’t feel comfortable buying fish to eat raw from general grocery stores chains. Unless it’s from a Japanese supermarket or a local fish market, I skip all homemade raw dishes.

Can I Use Other Fish to Make This Tartare Recipe?

Yes you can but keep in mind that the two safest raw fish to eat are tuna and salmon.

So, obviously, salmon is an option and will pair beautifully with the flavors of this dish. Yellowtail (hamachi) is another great fish for a tartare, and if you can find good high quality raw shrimp, that’s another delicious option I can guarantee you will love.

What About Frozen Tuna?

High quality frozen tuna – meaning wild caught and sustainable, such as Wild Alaskan Company – should be fine and safe to eat. Make sure it is safe for raw consumption by contacting the company if nothing is mentioned on the packaging.

But do keep in mind that freezing fish doesn’t kill all germs and parasites contrary to popular belief. That’s why it’s important to invest in good fish when deciding to serve it raw. And you can’t find fresher fish than your local fish market, which should also sell them frozen.

Tuna Tartare Ingredients

• Raw tuna: Find a good piece of raw ahi tuna (also called yellowfin tuna) that contains little sinew. Fresh raw tuna doesn’t have a strong fishy smell and has a pale pink to deep red color.
• Olive oil: Use good quality olive oil as this will impart notes of herbs and fruit to the dish.
• Rice vinegar: Plain rice vinegar is what I like to use, but apple cider vinegar can also be an option.
• Lime juice: Lime juice adds a refreshing citrus taste to vinaigrette. You can also use yuzu juice or sudachi juice for a citrus flavor with a twist.
• Soy sauce: Only use Japanese soy sauce such as Yamasa or Kikkoman to make this tartare. The reason being that Japanese soy sauce is more complex in flavor instead of just being salty or sweet.
• Salt: A little salt helps to bring all the flavors of the vinaigrette together.
• Red onion: Finely chopped red onion infused the dish with a little sweetness and a hint of purple color.
• Celery: The celery adds crunch and a slight leafy taste to the tartare.
• Cucumber: I recommend using English or Kirby cucumber for their firm and crunchy texture.
• Avocado: Use a ripe avocado for this recipe as it will add a rich and creamy element to the dish.
• Microgreens: Microgreens are optional since they are more of a garnish, but do add a lovely refreshing taste. You can also use radish sprouts as a substitute.

Variations

There are many different and delicious ways to dress tuna tartare. My recipe is light and mild so feel to add to it with some of the ingredients listed below:

• Sesame seeds
• Sesame oil
• Grated ginger
• Chopped green onions
• A squirt of sriracha sauce to add some heat and a peppery taste
• A little wasabi for some heat and a refreshing taste
• Ponzu sauce for extra citrus and soy flavors
• Tempura bits as a topping to add some crunch

How to Make Tuna Tartare

Scroll all the way down to the recipe card for the full recipe.

1. Place the tuna steak on a clean cutting board and using a sharp knife, chop into bite size pieces.
2. Make the vinaigrette by whisking the olive oil, rice vinegar, lime juice, soy sauce, and salt.
3. Using a spoon, mix the tuna, red onion, celery, and vinaigrette.
4. Put the dish together by placing a round food mold on a plate and adding a layer of cucumber, followed by a layer of avocado, and a layer of the tuna mixture. Do the same for the remaining food molds.
5. Top the dish with microgreens, remove the food molds and serve.

Is Tuna Tartare Healthy?

Tuna tartare is very healthy! Both tuna and avocado are packed with omega 3 healthy fats and contain minerals such as potassium and magnesium and vitamins such as vitamin B6, C, and E. Tuna is also low in calories and very filling since it’s high in protein, making it in an excellent choice for those watching their caloric intake.

Tuna tartare also contains lime juice which is high in vitamin C and is excellent for the skin, olive oil which is good for the heart, and cucumber which is rich in vitamin K, and important nutrient for bone health.

What to Serve with Tuna Tartare

Tuna tartare can be served as a main dish, an appetizer, or a side. This recipe makes enough for two mains or four appetizers or side dishes.

If you are eating this as a main I recommend serving the tartare with small sides as it can be quite filling. The classic Japanese restaurant combination of miso soup and green salad with carrot ginger dressing should be plenty.

To serve as an appetizer or a side, I suggest pairing the clean and refreshing flavors of this tuna recipe with light dishes such as these ones:

• Zaru soba (cold buckwheat noodles)
• Lemon pecorino fettuccine
• Chinese eggplant with garlic sauce
• Nasu dengaku (eggplant with miso glaze)
• Onigiri (Japanese rice balls)
• Gomae (Japanese spinach salad with sesame sauce)

Other Tasty Seafood Recipes You Might Like

Easy Comforting Fish Stew

Jjamppong (Korean Spicy Seafood Noodle Soup)

Tekka Don – The Ultimate Japanese Tuna Bowl

Baked Salmon with Honey Sriracha Sauce

Did you try this tuna tartare recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

Tuna Tartare

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• Author: Caroline Phelps
• Prep Time: 20 minutes
• Cook Time: N/A
• Total Time: 20 minutes
• Yield: 4 appetizer size servings
• Category: Appetizer
• Method: N/A
• Cuisine: French Japanese
• Diet: Low Calorie

Ingredients

Units USM

• 300g sushi grade tuna, yellowtail, or salmon
• 2 teaspoons olive oil
• 2 teaspoons plain rice vinegar
• 1 tablespoon freshly squeezed sudachi juice, lime juice, or yuzu juice
• 1 tablespoon soy sauce
• 1/4 teaspoon kosher salt
• 1 tablespoon finely chopped red onion
• 1/2 celery stick, finely chopped
• 3/4 cup English or Kirby cucumber, diced
• 1 avocado, peeled, pitted, and chopped into small bite size pieces
• 1/4 cup microgreens or radish sprouts, chopped

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Instructions

1. Place the tuna on a cutting board that has been thoroughly cleaned. Using a sharp knife, chop the tuna into small cubes. Set aside.
2. Add the olive oil, rice vinegar, sudachi juice, soy sauce, and salt, to a bowl and whisk to combine.
3. Add the chopped tuna, red onion, and celery to the bowl, and mix well using a spoon.
4. Using round food molds: Place one on each serving plate. Divide the cucumber among the two molds and top with the avocado. Finish by topping with the chopped tuna tartare and gently press down. Gently remove the molds and top with microgreens. Serve.
5. Using ramekins: Divide the tuna tartare among two ramekins and top with avocado, and cucumber, and gently press down. Place a serving plate on top of each ramekin and gently flip them over. Top with microgreens and serve.

Notes

For any leftovers, refrigerate in an airtight container for up 2 days. It won’t taste as good though so I recommend enjoying this tartare fresh, the day you make it. 

Nutrition

• Serving Size: 1 appetizer size serving
• Calories: 170
• Sugar: 1g
• Sodium: 233mg
• Fat: 8g
• Saturated Fat: 1.2g
• Unsaturated Fat: 1g
• Trans Fat: 0g
• Carbohydrates: 5.1g
• Fiber: 2.7g
• Protein: 19.5g
• Cholesterol: 29.3mg

Keywords: ceviche, crudo

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How To Make The Best Tuna Tartare
Pickled Plum.

If you are looking for a delicious way to enjoy konjac, look no further than this konnyaku karaage recipe! Konnyaku is a healthy vegetable that is low in calories and full of fiber, making it a great choice for those on a weight loss program or simply looking to eat lighter. This recipe is easy to follow and results in crispy, delicious konnyaku that will have you coming back for more!

What is Konnyaku (Konjac)?

Konnyaku, also known as konjac or devil’s tongue, is a type of yam cake originating from Yunnan, China, that’s mostly used in Japanese cooking. It’s made from the konjac plant’s edible corm and has a bouncy texture, almost jelly-like. It’s used in dishes for its texture rather than its flavor and for its health properties. Some of the most popular Japanese dishes using konnyaku are oden, sukiyaki, gyudon, soups and stews.

Konnyaku is a medicinal food that is low in calories and high in dietary fiber. It is also a good source of resistant starch, which is a type of fiber that has been shown to have health benefits including improved blood sugar control and gut health. Konnyaku may also help with weight loss by helping you feel full after eating.

A 2008 study showed that adding glucomannan to a low fiber diet increased bowel movement function by 30 percent. Eating it regularly helps keep you fuller longer, so you’re less likely to overeat or snack between meals. Konjac also expands in the stomach to help keep you full.

healthline.com

It can be purchased in most Asian markets and comes in different shapes. You can find konnyaku noodles (shirataki noodles or ito konnyaku) often used in chilled summer dishes or as as a replacement for egg noodles in ramen, in block form like we are using in this recipe, as a jelly powder (konjac powder) to make desserts, as jelly drinks, and much more.

In Japan, it’s also sold pre-sliced and served with sweet miso (called sashimi konnyaku) and shaped into balls in the Yamagata region (called tamakon).

What Does Konnyaku Taste Like?

Konnyaku has a neutral taste that’s accompanied by a strong fishy smell. The reason why Konjac has such an unpleasant odor is due to the solution, made of calcium hydroxide aqueous, used during the manufacturing process, which acts as a thickening agent.

The good news is you can get rid of the smell by boiling the konnyaku in a mixture of water and salt for about 5 to 7 minutes.

• Start by draining and rinsing the konnyaku under water. Drain well.
• Add two cups of water and 2 tablespoons of salt to a small pot and bring it to boil. This should be enough water to submerge a block of konjac that’s about 250g in weight. Add more water and salt if you are making a bigger batch.
• Boil for 5 to 7 minutes and drain. Rinse the konjac under water and drain again.

This method has worked really well for me, it’s a trick I learned while visiting my aunt in Japan. The measurements of water and salt are an approximate (my aunt never measures anything!).

Konnyaku Karaage Ingredients

• Konnyaku: As you can see from the pictures, I’m using white konnyaku for this karaage dish. But that’s simply because the color is more attractive. You can use grey or green konnyaku as well, the color doesn’t matter.
• Soy sauce: Soy sauce is a common ingredient in Japanese cuisine and works well with karaage as it’s both salty and full of umami.
• Sake: You can use any type of sake (I use cooking sake) for this recipe. Only a small amount is used to add a little sweetness to the overall taste of the sauce.
• Dashi stock: Dashi stock is made from dried bonito flakes and kelp and adds umami and richness to the sauce. You can use kombu dashi to make this dish vegan.
• Kosher salt: Kosher salt is my go to salt when I am cooking. But feel free to use any type of salt you already have in your pantry.
• Smoked paprika: Smoked paprika is a type of paprika that has been smoked over an open fire. It has a sweet and smoky flavor which gives the coating a fried chicken-like taste.
• Cornstarch: Cornstarch is a type of starch that is derived from corn. It is used as a coating for the konnyaku in this recipe, which helps to create a crispy exterior.
• Dipping sauce: The acidity and sweetness of the cornichon and honey help to cut through the richness of the mayonnaise (or vegan mayonnaise) and makes a delicious dipping sauce for the konnyaku karaage.

Unfortunately, there is no good substitute for konnyaku because it has such a unique texture. If you cannot find any at your local Asian supermarket, you can purchase it online here, from Amazon.

How To Make Konnyaku Karaage

Scroll all the way down to the recipe card for the full recipe.

1. Cut the konnyaku and place in a single layer on a baking sheet. Freeze for at least 2 hours.
2. Take the konnyaku out of the freezer and rinse it to get rid of the icy bits. Drain and set aside.
3. Whisk together the soy sauce, sake, and dashi stock, and add it to a small pot.
4. Add the konnyaku and boil on low until all the liquid has evaporated.
5. Combine the salt, smoked paprika, and cornstarch.
6. Dust the konnyaku with the smoked paprika seasoning and add it to a hot skillet coated with oil. Cook for 3 to 5 minutes per side, or until golden brown and crispy.
7. Serve it with dipping sauce and enjoy!

Freezing Konnyaku

The reason why we are putting the konnyaku in the freezer is to change its texture. Just like with tofu, konnyaku is mostly made of water. By freezing it for a few hours we are taking out some of the moisture and making the konnyaku less bouncy and more chewy.

How To Store Konnyaku

Konnyaku should be stored in a cool, dry place.

Unopened it should keep in the fridge for up to 3 months (always look at the expiration date).

If you open it and only need to use a little bit, keep the liquid the konnyaku came with. The high PH in the alkaline water will prevent any bacteria from forming on the konnyaku and you should be able to store it in the fridge for about a month. You can easily tell when konnyaku goes bad because it will develop a terrible smell and the texture will either harden or get mushy.

If you accidentally threw away the alkaline water, submerge the konjac in water in an airtight container, refrigerate, and change the water every 2 days, for up to 10 days.

Recipes Using Konnyaku

I use konjac in my dishes as a way to keep the calorie count low while still providing my body with plenty of fiber and keep my tummy full. It’s one of the easiest ingredients to work with as it doesn’t require any cooking.

But, as I previously mentioned, it can smell pretty bad upon opening so make sure you follow my tips on how to remove the smell!

Here are some of my favorite konnyaku recipes:

• Japanese chicken and vegetable stew
• Oden (Japanese one-pot fish cake stew)
• Tofu shirataki tuna noodle casserole
• Cold shirataki noodle soup (naengmyeon)

Did you try this karaage style konnyaku recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

Konnyaku (Karaage Style)

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This is a delicious konnyaku karaage recipe that will remind you of Japanese fried chicken or fried squid.

• Author: Caroline Phelps
• Prep Time: 10 minutes
• Cook Time: 2 hours passive time + 10 minutes
• Total Time: 2 hours 20 minutes
• Yield: 2 servings
• Category: Side
• Method: Pan frying
• Cuisine: Japanese
• Diet: Vegetarian

Ingredients

Units USM

• 250g block of konnyaku, white color preferably
• 1 tablespoon soy sauce
• 1 tablespoon sake
• 2 tablespoon dashi stock or kombu dashi stock for vegan
• 1/8 teaspoon kosher salt
• 1/4 teaspoon smoked paprika
• 3 tablespoons cornstarch or potato starch
• 3 tablespoons vegetable oil or grapeseed oil

Dipping sauce

• 1/4 cup mayonnaise or vegan mayonnaise
• 1/4 teaspoon dijon mustard
• 1/4 teaspoon honey, optional
• 1 cornichon, finely chopped
• Ground black pepper, to taste

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Instructions

1. Drain the konnyaku block and rinse under water. Pat dry and transfer to a cutting board.
2. Slice the konnyaku into ½-inch thick pieces and place them on a tray covered with non-stick foil or parchment paper, one next to another, leaving a little space between them so they don’t touch. Freeze for 2 hours.
3. Meanwhile, mix all the ingredients for the dipping sauce in a bowl, cover, and refrigerate.
4. Take the konnyaku out of the freezer and rinse the pieces under water to remove the layer of ice. Drain well and pat dry.
5. Add the soy sauce, sake, and dashi stock to a pot, stir, and turn the heat to low.
6. Add the konnyaku slices and simmer until the liquid has evaporated. Transfer the konnyaku to a plate.
7. Mix the kosher salt, smoked paprika and cornstarch in a bowl and set aside.
8. Add the oil to a deep skillet and turn the heat to medium-high.
9. When the oil is hot (wait about 2 minutes), dip each konnyaku slice in the cornstarch and smoked paprika mixture and add it to the skillet. Cook on each side for 2 to 3 minutes, until golden brown.
10. Transfer the fried konnyaku to a plate covered with paper towel and let cool for a minute.
11. Serve with dipping sauce.

Notes

This recipe is best enjoyed as soon as it comes out of the pan. The coating will lose its crispiness after a couple of hours so I don’t recommend saving it for later.

Nutrition

• Serving Size: 1 serving (with dipping sauce)
• Calories: 286
• Sugar: 0.7g
• Sodium: 567.4mg
• Fat: 24.3g
• Saturated Fat: 12.6g
• Unsaturated Fat: 1.4g
• Trans Fat: 0g
• Carbohydrates: 13.1g
• Fiber: 2g
• Protein: 1.2g
• Cholesterol: 9.6mg

Keywords: konjac, devil’s tongue, konyaku

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Konnyaku Karaage – A Delicious Way To Enjoy Konjac
Pickled Plum.

If you’re looking for a savory eggplant dish, look no further than this sauteed Japanese eggplant! It’s quick, easy to make, and is packed with flavor. The eggplants are cooked until tender, then seasoned with a ginger, miso, and sesame sauce that is simply irresistible.

This recipe for sauteed Japanese eggplant is a quick and easy way to enjoy a tasty and nutritious plant-based meal. While the recipe calls for miso paste, this dish doesn’t taste anything like the traditional nasu dengaku (Japanese miso eggplant), where the eggplants are broiled and brushed with a sake and miso glaze.

This dish has a simpler taste – it’s savory, salty, and nutty, but doesn’t have the depth of flavor nor the pungent element that nasu dengaku has.

What Is A Japanese Eggplant?

Japanese eggplant, called ‘nasu‘ in Japanese, is a type of eggplant that is long and slender, with a thin, dark purple skin. They have a milder and slightly sweeter flavor than regular eggplants. Because of their smaller size, they cook faster and absorb flavor more easily. Japanese eggplants are often used in Asian cuisine and can be swapped with Chinese eggplants, which are lighter in color, and can sometimes be longer.

Sauteed Japanese Eggplant Ingredients

• Oil: I’m using vegetable oil to saute the eggplants but feel free to use other neutral oil such as grapeseed oil. Make sure it has a high smoke point so it won’t burn as easily as some other oils.
• Japanese eggplant: You will need three Japanese eggplants for this recipe. The eggplants are the star of the show so they must be cooked until very tender to achieve the perfect texture and be able to absorb the sauce.
• Green onions: Green onions add a touch of sweetness and crunch to the dish. Since they cook quickly I like to add them to the skillet towards the end of the recipe so they can retain a slight crunch.
• Shiitake mushrooms: The shiitake mushrooms add a ton of umami and earthiness to this dish! I recommend using fresh mushrooms if possible, but you can also use dried mushrooms that have been reconstituted in water.
• Fresh ginger: Fresh ginger adds a lovely warm flavor to the dish. It’s also very good for you as it has been shown to aid in digestion and fight inflammation.
• Water: A little water is needed to dilute the strong flavor of the sauce. You can also use dashi to add a briny element.
• White miso paste: Miso is made from fermented soybeans and is a staple ingredient in Japanese cuisine. I like to use white miso paste for this recipe because it’s milder, but feel free to use other types such as awase miso or red miso (use less if you are using red miso), if you already have some in your fridge or pantry.
• Sesame oil: Sesame oil adds a nutty taste to the sauce. It’s a traditional flavor found in many Japanese sauteed dishes.
• Soy sauce: I recommend using Japanese soy sauce such as Kikkoman or Yamasa, as they are more complex in flavor than other types of soy sauce.
• Salt and pepper: A little salt and pepper is needed to balance the flavor of the sauce.

Ingredient Variations

If you would like to play with the flavor of this dish or make it more filling, here are some ideas you might be interested to try:

• Add one or two minced garlic cloves and saute together with the ginger to add a little sweetness.
• Garnish with shredded shiso leaves to brighten up the dish and give it a unique and traditional Japanese taste.
• Drizzle a little rice vinegar on top to add some sourness.
• Add firm tofu cubes to make the stir fry more filling. I recommend cooking the tofu separately, dusted with a little cornstarch so they are crispy and pillowy (read my tutorial on how to make the perfect crispy tofu).

How To Cook Japanese Eggplant

Scroll all the way down to the recipe card for the full recipe.

1. Heat the oil in a large pan over medium heat.
2. Add the eggplants and saute on each side over medium-high heat for about 3 minutes, until the eggplants are tender.
3. Remove the eggplants from the skillet and slice them.
4. Add the scallions, mushrooms, and ginger to the skillet and cook for 3 minutes, stirring occasionally, until the vegetables are tender.
5. In a small bowl, whisk together the miso paste, sesame oil, and soy sauce. Add the sauce to the skillet, along with the eggplants, and cook for 2 minutes until heated through.

Note: Sauteing the eggplant in a skillet yields a result very similar to nasu agebitashi, where the eggplants are deep fried until tender. I find that sauteing them is much easier and healthier.

Where To Buy Japanese Eggplant

You can buy Japanese eggplant at Japanese grocery stores. You can sometimes find them in other Asian grocery stores, although it will most likely be Chinese eggplant that’s being sold, which is also fine. Whole Foods also sometimes carry Japanese eggplant.

Let me say this – Chinese eggplant is just as delicious as Japanese eggplant! In fact, they are so similar that I often swap one for the other without even thinking about it.

How To Store This Japanese Eggplant Recipe

To store this delicious eggplant stir-fry, start by letting the dish cool down to room temperature. You can then transfer it to an airtight container and refrigerate for up to 2 days.

I don’t recommend freezing this dish because the texture of the eggplant will get very mushy.

What To Serve With Japanese Eggplant

This sauteed eggplant recipe can be served as an appetizer, side, or part of a main. Because of it’s assertive flavors, it goes really well with a side of brown rice or white rice. You could also pair it with quinoa, farro, and even noodles.

As for sides to serve with it, some of my favorites are:

• Gomae (Japanese spinach salad with sesame sauce)
• Blistered shishito peppers
• Japanese fried rice
• Japanese egg drop soup
• Miso soup

Did you like this sauteed Japanese eggplant recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

Sauteed Japanese Eggplant

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Tender eggplants seasoned with a ginger, miso, and sesame sauce that is simply irresistible.

• Author: Caroline Phelps
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 2 servings
• Category: Stir fries
• Method: Stove top
• Cuisine: Japanese
• Diet: Vegan

Ingredients

• 1 tablespoon vegetable oil or grapeseed oil
• 3 Japanese eggplant, stems removed
• 2 scallions, finely chopped
• 4 shiitake mushrooms, finely chopped
• 1 tablespoons fresh ginger, minced
• 2 tablespoons water
• 1 teaspoon white miso paste
• 2 teaspoons sesame oil
• 2 teaspoons soy sauce
• Salt and pepper, to taste

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Instructions

1. In a skillet over medium heat, add the vegetable oil and swirl it around to coat the entire surface.
2. Place the three eggplants in the skillet and cook for 3 minutes. Flip the eggplants over and cook for another 3 minutes, or until the eggplants are tender. Turn the heat off and transfer the eggplants to a cutting board. Let them cool to room temperature. Leave the skillet on the stove top as you will be using it again.
3. Mix the water, miso paste, sesame oil, and soy sauce in a bowl.
4. Season with salt and pepper and set aside.
5. Using a sharp knife, slice each eggplant into 4 pieces, lengthwise. Set aside.
6. Use the same skillet and turn the heat to medium high. Add the scallions, shiitake mushrooms, and ginger, and cook for 3 minutes, until the mushrooms are slightly caramelized.
7. Add the sliced eggplant and the sauce and stir fry for 1 minute, until the eggplant is warm.
8. Transfer to a plate and serve.

Notes

Store the leftovers in a storage container and refrigerate for up to 2 days. 

Nutrition

• Serving Size: 1 serving
• Calories: 183
• Sugar: 9.6g
• Sodium: 154.5mg
• Fat: 12.2g
• Saturated Fat: 6.3g
• Unsaturated Fat: 2.2g
• Trans Fat: 0g
• Carbohydrates: 18.4g
• Fiber: 8.2g
• Protein: 4g
• Cholesterol: 0mg

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Pickled Plum.

This spicy miso ramen has an umami, fiery kick to it. Learn how to easily make restaurant quality ramen at home by whipping up a flavored ramen oil to drizzle on top. Homemade ramen ready in 25 minutes from start to finish!

Every region in Japan has its own proprietary ramen. My mother is from Fukuoka, in the south of Japan. Therefore, when I was a kid, every time we went for a visit over our summer holiday, we’d indulge in the regional specialty: tonkotsu ramen.

On those trips, we actually ate ramen like we were making up for lost time! I’ll always love that lusciously thick bone broth

But when it comes to cooking at home, I prefer to keep it on the lighter side of things – without sacrificing flavor.

Enter spicy miso ramen.

Where is Miso Ramen From?

Miso ramen hails from Hokkaido – which is the northernmost main island in Japan. And the main flavor element in miso ramen broth actually comes from miso paste.

What is Miso Paste?

It’s a fermented soybean paste with a ton of earthy, umami tasting notes (and just the slightest hint of sweetness around the edges). Read all about miso paste in Japanese cooking here.

Miso paste is the secret weapon in the miso tare I use in my homemade miso ramen recipe.

And for this spicy miso ramen recipe, we’ll be using miso paste – alongside heavy hitters like tobanjan and gochugaru to bring the savory heat. We’ll also be making a flavored oil to round out the ramen soup.

Do you like it spicy? You’re going to love this easy homemade Japanese ramen recipe!

Spicy Miso Ramen Ingredients

Scroll all the way down to the recipe card for the full recipe.

• Stock: Use powdered vegetable or chicken stock. This lays down a mildly savory base of flavor for the ramen soup.
• Soy Sauce: You’ll only need 1 tbsp soy sauce for this spicy miso ramen.
• Tobanjan: Tobanjan is a spicy chili bean paste. Much like miso, it is made with fermented soybeans. But tobanjan also contains chilis which make it spicy. It imparts funky, umami fire to the broth.
• Gochugaru: This is powdered Korean chili flakes. It ranges from fairly mild to volcanic. But the main thread from brand to brand is a deep smoky flavor. It’s fairly easy to track down at most Asian grocery stores these days. Or you can grab gochugaru here on Amazon.
• Ramen Noodles: I prefer fresh ramen – but use what you like and what you’ve got handy. I like to pull my noodles from the boiling water a little early, while they’re just short of al dente, since they’ll be going straight into the hot soup. More on the noodles in a sec.
• Cabbage and Carrot: You’ll simmer these veggies in the soup until they are beginning to soften, yet still retain a pliant crunch. About 5 mins is all it takes.
• Miso Paste: You can use white miso paste, which is the mildest in terms of flavor. Or use awase miso paste (a more assertive mixture of white and red miso).
• Green Onion: Fresh chopped scallions always add the best verdant flavor and crunch to a bowl of ramen. And you’ll want a bit extra to use in the flavored oil.
• Ramen Flavored Oil: A simple yet effective mixture of sesame oil, minced garlic, chopped green onion, ground black pepper, and salt. This instantly levels up the flavor to restaurant quality.

Best Noodles For Ramen

Traditional ramen noodles are wheat noodles – prepared with salt and alkaline water. And there are a ton of different variations to choose from when it comes to appearance.

Some ramen is thick, some thin. There are long, straight noodles – and some are wavy. What you use will largely boil down to personal preference.

• I prefer fresh ramen noodles (it’s fairly easy to track fresh ramen down at most Asian grocery stores these days).
• However, you can also use dried ramen to great effect. And, in a pinch, you can even use the block of noodles from a packet of Top Ramen (minus the seasoning packet of course).

Feel free to use what you prefer – and what you’ve got handy.

While traditional ramen noodles do not contain egg as an ingredient, if you’re making vegan ramen, just make sure to have a look at the ingredients list on the noodle package. Some fresh and dried Chinese egg noodles have a similar appearance to Japanese ramen.

How To Make Spicy Miso Ramen (Instructions)

1. Gather all of your kitchen tools and ingredients.
2. Make the flavored oil by placing sesame oil, chopped scallions, minced garlic, ground black pepper and salt in a small pot over low heat. Stir consistently until the garlic and scallion start to change color (about 4 minutes). Careful, this can burn quickly!
3. Once the garlic and scallions are golden, turn the heat off and pour the flavored ramen oil into a small bowl and set aside.
4. Next, prepare the ramen broth. Start by placing the water into a medium pot and bring to a boil.
5. Then add the powdered stock, tobanjan, soysauce and dochugaru – and stir well. Turn the heat to low (bubbling simmer) and add the cabbage and carrots. Cover the pot with a lid and simmer for 5 minutes.
6. Cook your noodles. Bring a large pot of water to boil and follow the instructions on your ramen noodle package of choice. If you’re using fresh ramen, they don’t take long! About 1 to 2 minutes. Drain the cooked noodles and leave them in the strainer.
7. Finally, assemble the ramen. Divide the miso paste equally in two serving bowls and add the ramen broth and vegetables. Stir until the miso paste dissolves. Add the ramen noodles to the soup and drizzle the flavored oil on top. Top with chopped scallions and serve immediately.

The Best Ramen Toppings

Aside from the simmered cabbage and carrots I’m using in this vegetarian spicy ramen, I (almost) always top a bowl of ramen with chopped scallions. However, you can go wild with your ramen toppings. Some iconic examples include:

• Chashu (braised pork belly)
• Menma (lacto-fermented bamboo shoots)
• Ajitsuke Tamago (Ramen Eggs)
• Togarashi (a Japanese spice blend that features crushed chili flakes)
• Nori (dried seaweed sheets)
• Minced garlic cloves
• Rayu (Japanese chili oil)

What Does Spicy Miso Ramen Taste Like?

There’s a smoky earthiness at the forefront from the miso paste. That smokiness in particular is amplified from the umami loaded tobanjan and fiery gochugaru.

The small amount of soy sauce acts in tandem with the miso paste to elevate those savory undertones so the spicy miso broth isn’t too spicy.

However, I’d say that it’s the flavored ramen oil that brings the entire dish together. It imparts peppery, garlicky and nutty notes – resulting in one of the most full flavored homemade ramen recipes I’ve ever made in my home kitchen.

Can You Store Leftovers?

This spicy miso ramen is really only good fresh and hot. I would not recommend storing leftovers of the composed dish in the refrigerator at all. The ramen noodles in particular become a soggy mess if stored for any length of time in the soup.

• That said, you can store any leftover ramen broth in the fridge for 2-3 days – as long as you store it separately from the fresh noodles and ramen toppings.
• Leftovers of the flavored oil can be stored for 7-10 days.

Other Delicious and Easy Ramen Recipes

Homemade Miso Ramen (ミソ ラーメン)

Shoyu Ramen – 醤油ラメーン

Vegan Tantanmen – ビーガン たんたんめん

Shio Ramen (Salt Flavored Ramen – 塩ラーメン)

Did you try this spicy miso ramen recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

Spicy Miso Ramen

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You’ll love the fiery kick in this spicy miso ramen! Topped with the best flavored ramen oil – and so easy to make at home from scratch.

• Author: Caroline Phelps
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 2
• Category: Noodles
• Method: Stove top
• Cuisine: Japanese
• Diet: Vegetarian

Ingredients

Units USM

• 800ml water
• 1 teaspoon powdered chicken stock or vegetable stock
• 1 tablespoon soy sauce
• 1 teaspoon tobanjan
• 1 teaspoon gochugaru
• 2 packets fresh ramen noodles (3 to 4 ounces per packet)
• 5 oz cabbage chopped into bite size pieces
• 1/2 small carrot, finely sliced
• 1 1/2 tablespoon white miso paste or awase miso paste
• 2 scallions, chopped

Flavored oil

• 3 tablespoons sesame oil
• 1 garlic clove, minced
• 1 scallion, chopped
• 1/4 teaspoon ground black pepper
• Pinch of salt

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Instructions

1. For the flavored oil, place the sesame oil, minced garlic and scallion, ground black pepper, and salt, in a small pot and turn the heat to low. Keep stirring until the garlic and scallion start to change color – about 4 minutes. Keep an eye on the pot at all times since the ingredients can burn quickly!
2. Once the garlic and scallion are golden, turn the heat off and pour the oil mixture into a small glass bowl. Set aside.
3. Put the water in a medium size pot and bring to a boil.
4. Add the stock, soy sauce, tobanjan, gochugaru, and stir. Turn the heat down to low (bubbling simmer) and add the cabbage and carrots. Cover the pot with a lid and cook for 5 minutes.
5. Bring another pot of water to boil and add the ramen noodles. Follow the instructions on the package or cook the noodles for 1 to 2 minutes. Fresh ramen noodles shouldn’t take long to cook. Drain the noodles and leave them in the strainer.
6. Divide the miso paste among two bowls and top with the ramen broth and vegetables. Add the ramen noodles and drizzle a little flavored oil on top. Top with scallions and serve.

Nutrition

• Serving Size: 1 bowl
• Calories: 407
• Sugar: 5.2g
• Sodium: 345.9mg
• Fat: 23.9g
• Saturated Fat: 3.5g
• Unsaturated Fat: 9.3g
• Trans Fat: 0g
• Carbohydrates: 41.7g
• Fiber: 4.9g
• Protein: 8.7g
• Cholesterol: 32.8mg

Keywords: noodle soup

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Spicy Miso Ramen
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