Japanese food is all about fresh flavours, clean ingredients, and comfort!
From rice bowls to savoury soups, these recipes bring a taste of Japan right to your kitchen.
They’re simple to make, fun to try, and packed with flavour.
You don’t need fancy tools or hard-to-find ingredients.
Only a little time, a few staples, and you’re set!
11 Traditional Japanese Dishes To Make At Home
These 11 traditional recipes are perfect for anyone who loves good food with a touch of culture.
A great way to enjoy authentic Japanese cooking without leaving your kitchen!
Here’s a table with each dish’s prep time, cook time, and servings.
| Dish Name | Prep Time | Cook Time | Serves |
| 1. Sushi | 30 mins | 0 mins | 4 |
| 2. Ramen | 15 mins | 25 mins | 2 |
| 3. Tempura | 20 mins | 15 mins | 3 |
| 4. Chicken Katsu | 15 mins | 20 mins | 2 |
| 5. Miso Soup | 5 mins | 10 mins | 2 |
| 6. Onigiri | 10 mins | 0 mins | 3 |
| 7. Teriyaki Chicken | 10 mins | 20 mins | 4 |
| 8. Yakitori | 15 mins | 15 mins | 3 |
| 9. Okonomiyaki | 20 mins | 10 mins | 2 |
| 10. Sukiyaki | 20 mins | 20 mins | 4 |
| 11. Mochi | 10 mins | 10 mins | 4 |
Recipe 1 – Sushi
Fresh, bite-sized bliss straight from Japan’s shores!
Ingredients
- 2 cups of sushi rice
- 2 1/2 cups water
- 1/4 cup rice vinegar
- 2 tbsp sugar
- 1 tsp salt
- 8 oz fresh fish (tuna or salmon works great)
- Nori sheets
- Optional: cucumber, avocado, pickled ginger, wasabi, soy sauce
Instructions
Step 1: Rinse sushi rice until the water’s clear, then cook it with water in a rice cooker.
Step 2: Mix rice vinegar, sugar, and salt; stir it into the warm rice and let it cool.
Step 3: Slice your fish and veggies into thin strips.
Step 4: Lay nori on a bamboo mat, spread rice evenly, and top with fillings.
Step 5: Roll it tight, slice, and serve with your favourite sides.
Chef’s Tip: Wet your hands with water to keep that sticky rice from becoming a mess.
Recipe 2 – Ramen
Slurp-worthy noodles in a hug of a broth!
Ingredients
- 4 cups chicken or pork broth
- 2 tbsp soy sauce
- 1 tbsp miso paste
- 8 oz ramen noodles
- 4 oz sliced pork
- 1 boiled egg, halved
- Nori, green onions, bean sprouts for topping
Instructions
Step 1: Mix broth with soy sauce and miso for 10 minutes.
Step 2: Cook noodles as the package says.
Step 3: Sear pork slices in a hot pan until done.
Step 4: Pile noodles in bowls, pour broth, and add toppings.
Step 5: Dig in while it’s steaming hot.
Chef’s Tip: Play with the miso amount, less for subtle, more for bold.
Recipe 3 – Tempura
Light, crunchy goodness that’s pure magic!
Ingredients
- 8 shrimp, peeled and deveined
- 1 cup mixed veggies (sweet potato, zucchini)
- 1 cup flour
- 1 cup ice-cold water
- 1 egg
- Oil for frying
- Dipping sauce: 1/4 cup dashi, 2 tbsp soy sauce, 2 tbsp mirin
Instructions
Step 1: Heat oil to 350°F (175°C).
Step 2: Whisk flour, cold water, and egg into a thin batter.
Step 3: Dip shrimp and veggies in batter, then fry ‘til golden for about 2-3 minutes.
Step 4: Drain on paper towels.
Step 5: Serve with that dipping sauce on the side.
Chef’s Tip: Toss some ice in the batter bowl to keep it chilly and crisp.
Recipe 4 – Chicken Katsu
Crispy, juicy perfection that’s a home-cooking star!
Ingredients
- 2 chicken breasts
- 1 cup flour
- 2 eggs, beaten
- 2 cups panko breadcrumbs
- Oil for frying
- Salt and pepper to taste
- Optional for Chicken Katsu Don: cooked rice, sliced onions, beaten eggs, soy sauce, mirin
Instructions
Step 1: Flatten chicken breasts with a mallet, then season with salt and pepper.
Step 2: Coat in flour, dip in eggs, and press into panko.
Step 3: Fry in 350°F (175°C) oil until golden, about 5 minutes per side.
Step 4: Drain and slice into strips.
Step 5: Enjoy with rice, or for Chicken Katsu Don, mix slices with onions in soy-mirin sauce, add eggs, and cook ‘til set.
Chef’s Tip: Double-dip in egg and panko if you’re craving that extra crunch.
Recipe 5 – Miso Soup
A steamy sip of umami heaven!
Ingredients
- 4 cups dashi broth
- 3 tbsp miso paste
- 1/2 cup diced tofu
- 1/4 cup dried wakame seaweed
- 2 green onions, sliced
Instructions
Step 1: Warm the dashi broth until it mixes.
Step 2: Stir the miso paste gently, and don’t let it boil.
Step 3: Toss in tofu and seaweed, cook for 2 minutes.
Step 4: Sprinkle with green onions and serve hot.
Chef’s Tip: Go with white miso if you’re new to this; it’s milder and super forgiving.
Recipe 6 – Onigiri
Handy rice balls packed with flavour!
Ingredients
- 2 cups cooked sushi rice
- 1/4 cup filling (pickled plum or grilled salmon)
- 2 nori sheets, cut into strips
- Salt to taste
Instructions
Step 1: Wet your hands with salted water.
Step 2: Mould rice into balls or triangles, tucking filling inside.
Step 3: Wrap with nori strips.
Step 4: Set out to enjoy at room temp.
Chef’s Tip: Try a tuna-mayo filling for a fun twist.
Recipe 7 – Teriyaki Chicken
Sticky, sweet chicken that’s hard to resist!
Ingredients
- 1 lb boneless chicken thighs
- 1/4 cup soy sauce
- 1/4 cup mirin
- 2 tbsp sake
- 2 tbsp sugar
- 1 tsp grated ginger
Instructions
Step 1: Mix soy sauce, mirin, sake, sugar, and ginger for the marinade.
Step 2: Soak the chicken in it for 30 minutes.
Step 3: Cook in a skillet until golden, 5 minutes a side.
Step 4: Add leftover marinade and mix until thick.
Step 5: Slice and serve with rice.
Chef’s Tip: Mix extra sauce while cooking for that shiny look.
Recipe 8 – Yakitori
Skewers grilled to smoky perfection!
Ingredients
- 1 lb chicken thighs, cubed
- 1/4 cup soy sauce
- 1/4 cup mirin
- 2 tbsp sake
- Bamboo skewers, soaked
Instructions
Step 1: Combine soy sauce, mirin, and sake for tare sauce.
Step 2: Skewer the chicken pieces.
Step 3: Grill over medium heat, brushing with sauce, for 8 minutes.
Step 4: Serve hot with a drizzle of extra sauce.
Chef’s Tip: Thread in some green onion chunks for a pop of taste.
Recipe 9 – Okonomiyaki
A pancake party with all the toppings!
Ingredients
- 1 cup flour
- 3/4 cup dashi broth
- 1 egg
- 2 cups shredded cabbage
- 4 oz pork belly, sliced
- Okonomiyaki sauce, mayo, bonito flakes
Instructions
Step 1: Mix flour, dashi, and egg into a batter.
Step 2: Fold in cabbage.
Step 3: Pour into a hot skillet, top with pork, and cook 5 minutes per side.
Step 4: Slather with sauce, mayo, and bonito flakes.
Chef’s Tip: Flip it Hiroshima-style, layer, don’t mix for a cool variation.
Recipe 10 – Sukiyaki
A hot pot that’s a group effort!
Ingredients
- 1 lb thinly sliced beef
- 1 block of tofu, cubed
- 1 cup shiitake mushrooms
- 1/2 cup enoki mushrooms
- 1/2 cup soy sauce
- 1/4 cup mirin
- 1/4 cup sugar
- 1 egg per person (optional)
Instructions
Step 1: Blend soy sauce, mirin, and sugar for the broth.
Step 2: Brown beef in a hot pot.
Step 3: Add broth, tofu, and mushrooms; mix for 10 minutes.
Step 4: Serve hot, dipping in raw egg if you’re feeling it.
Chef’s Tip: Set up a portable burner at the table for the full experience.
Recipe 11 – Mochi
Little chewy sweets with a big heart!
Ingredients
- 1 cup glutinous rice flour
- 1/4 cup sugar
- 3/4 cup water
- 1/2 cup red bean paste
- Cornstarch for dusting
Instructions
Step 1: Stir rice flour, sugar, and water into a dough.
Step 2: Steam it for 20 minutes until sticky.
Step 3: Dust with cornstarch, shape into balls, and stuff with red bean paste.
Step 4: Serve at room temperature for a soft bite.
Chef’s Tip: Keep cornstarch on your hands to tame that dough.
