5 Japanese Comfort Foods Great For Any Dinner
When we cook on a daily basis, it can be difficult to not lose interest in certain recipes. Food is a unique way to tap into another’s cultures and flavors. The culinary world is limitless to one’s own imagination. Japan’s food is especially colorful, playing upon the delicate textures and flavors of salt and savory. Want to liven up your dinner by adding some culture but not sure where to start? No problem! Here are 5 Japanese comfort foods great for any dinner.
This recipe is great to satisfy that salty protein craving.1. Soba Noodles With Rolled Omelette
This unique Japanese comfort is perfect for satisfying that salty and savory craving. The soft salty bite of the noodles and broth coupled with the delicate protein of light fluffy eggs, makes for an ideal dinner or healthy snack. And while this recipe takes some effort and dedication, the results are well worth it.
Ingredients
Sauce
- 2 garlic cloves, minced
- 2 tbsp brown sugar
- ¼ cup soy sauce
- 2 tbsp ginger
- 2 tbsp rice vinegar
- 2 tbsp sesame oil
Noodles, omelette and vegetables
- 1 package soba noodles
- 4 cups cabbage, cubed
- 3 tbsp vegetable oil
- 1 package shiitake mushrooms, stems removed and sliced thinly
- ¼ broccoli, chopped into small chunks
- 1 carrot
- 4 eggs
- 1 handful chives, chopped
- 1 pinch pepper
- 1 pinch salt
Directions
In a bowl, combine all your ingredients listed in the sauce. In a large pot over medium high heat, bring water to a rolling boil. Add your soba noodles and cook according to the directions on the box. Drain well and lightly toss in oil. Next, in a large skillet, over medium high heat, cook your cabbage, adding some oil. Cook for 5 minutes or until soft. Lightly season with salt and pepper. In that same skillet, cook your mushrooms, broccoli and carrots for an additional 5 minutes until soft. Next, remove from heat and set to the side. Heat your sauce for 2 minutes on low. Add in your veggies and noodles, coating them with sauce. Transfer to a serving dish and keep warm while you prepare your omelette. In a mixing bowl, whisk your eggs while adding soy sauce and brown sugar. Season with salt and pepper. In the same skillet you used for the veggies over medium high heat, cook your eggs. Add in your sesame oil and lightly swirl the skillet so it is thoroughly covered with egg. Lightly sprinkle with chives and remove from heat. Using a spatula, remove the eggs from the pan. Using your hands, roll the omelette and cut into 4 equal pieces. Combine to your noodles and veggies. Serve and enjoy.
Hot pots are great for cooking with family and friends.2. Hot Pots (Sukiyaki)
Hot pots are a perfect way to add variety and texture to your next dinner. This recipe is great for feeding a large number of people. Have some picky eaters? No problem! This recipe allows for total customization of ingredients. This recipe is great for making memories and friends over the joy of cooking.
Ingredients
- ½ pound of thinly sliced beef, ribeye works great for this
- ½ package of enoki mushrooms, or mushrooms of your preference
- ½ package of firm tofu, cut into thin slices
- ½ carrot, peeled and chopped
- 1 scallion, chopped
- ¼ cup mirin
- ¼ cup soy sauce
- ¼ cup of water
- 1 tbsp of sugar
- ½ cabbage diced
- 1 cup broth of your choice, I recommend beef for this one
Directions
First, combine your mirin, soy sauce, water and sugar in a medium saucepan. Bring to a rolling boil on medium high heat. Once it boils, we want to remove it from the heat and set it to the side. Next, cut your ribeye steak into thin slices. Rinse your mushrooms of any excess dirt. Cut your tofu and carrot into the appropriate sizes. Thoroughly rinse your cabbage. Place your ingredients into a Japanese clay pot or skillet and add your broth. Cover with a lid and bring to a rolling boil. Once it is at a rolling boil, reduce to a low simmer for 15 to 17 minutes. Remove from heat. Then, sprinkle with scallions. Serve and enjoy.
3. Pork Tonkatsu
If you’re craving a delicate fried pork coupled with the sweet starch of rice and soft veggies, this recipe is perfect for you. Pork Tonkatsu is perfect for cold nights or when you’re looking for a little fried food in your life. And while the prep for this recipe can take a minute, the delicate sweet soft crunch of the fried pork is well worth it.
Ingredients
- ¼ ketchup
- 1 tbsp Worcestershire sauce
- ¼ cup apple butter
- 1 dash Dijon mustard
- 1 dash soy sauce
- 1 splash rice vinegar
- ¼ cup flour
- 2 eggs whites, beaten
- 1 cup panko, Japanese bread crumbs
- 1 pinch salt
- ¼ cup canola oil
- 1 cup steamed rice
- 1 cup steam spinach
- 2 8 ounce pork tenderloins, sliced ½ inch thick
Directions
In a medium saucepan, add your ketchup, apple butter, Worcestershire sauce, soy sauce, mustard and vinegar. Bring to a rolling simmer and transfer into bowls to cool. Next, add your flour, egg whites, and panko in three separate bowls. Season your pork with salt and pepper and dredge in the flour. Then, dip the pork into the egg whites then the panko. Note, you might have to press your pork gently into the panko to get the maximum stick. Next, in a large skillet, heat your oil. Add your cutlets and cook over medium heat until golden brown. This should take about 5 minutes. Brush remaining oil on the pork and flip. Cook for an additional 5 minutes. Transfer over and cut into strips. Transfer to a plate and prepare with rice and spinach. Serve and enjoy.
This recipe is perfect to add some kick to your next dinner.4. Chicken and Shishito Yakitori
This recipe is great for wowing your guests. Chicken and Shishito Yakitori requires skewers, making for easy clean up and delicious tender meat. Not only is this recipe jam packed with the sweet spice of shishito peppers, it’s a great healthy dinner option.
Ingredients
- ¼ cup soy sauce
- 2 tbsp mirin
- 5 garlic cloves, minced
- 1 small nub ginger
- 1 pinch sugar
- 4 white button mushrooms, chopped
- 2 ½ pound skinless boneless chicken thighs, chopped into ¼ inch pieces
- ¼ cup white miso
- 2 splashes sesame oil
- 3 scallions, finely minced
- 1 large pinch pepper
- 12 shishito peppers
Directions
In a saucepan, combine your soy sauce, mirin, garlic, ginger and sugar. Cook over medium heat until slightly reduced. This should take about 5 minutes. In a separate bowl, add your chicken, miso, oil, scallions, ginger, garlic, salt and pepper. In a medium skillet, cook your chicken, stirring occasionally. We want the meat to cook just enough to be no longer pink, about 2 minutes. Let cool slightly, add your chicken and shishito peppers to skewers. Brush the peppers and chicken with oil and char until cooked through. This should take around 4 minutes on a grill on high heat or skillet. Sever and enjoy.
This recipe is the holy grail of seafood cooking.5. Broiled Yellowtail With Daikon
This Japanese treat is a force to be reckoned with in the culinary seafood world. There are few recipes around the world that have mastered the delicate crunch of perfectly broiled fish skin coupled with the delicate fats of the fish. This recipe takes some skill, but the flavors are absolutely unmatched in delicate sweetness and salt.
Ingredients
- 1 4 ½ yellowtail collars
- 1 pinch salt
- ⅓ cup soy sauce
- 3 tbsp lemon juice
- 1 pinch sugar
- ½ pound daikon, peeled and shredded
Directions
Season your yellowtail with salt and let it sit for 15 minutes. We want the salt to absorb in the meat here. Preheat your oven on broiler mode, make sure you position the rack 8 to 10 inches from the heat. Arrange your yellowtail skin side up in a large baking dish or pan. Broil for 10 minutes or until the skin is lightly charred. Flip them and broil for another 10 minutes, until the meat is flakey. Meanwhile, in a small mixing bowl, whisk your soy sauce, with lemon juice and sugar. Then, transfer your yellowtail collars on a plate and pile your daikon with it. Lightly drizzle your soy sauce mixture. Serve and enjoy.
