Japanese Recipes | One World Kitchen | Television Series on Gusto TV

Photo of Deep Fried Tofu with Tempura Sauce

Deep Fried Tofu with Tempura Sauce
Here we deep fry the firm variety to a crispy golden brown (helped by the magic of potato starch) served with a red chili relish and a classic tempura sauce.

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Photo of Tatsuta Fried Chicken

Tatsuta Fried chicken
We find chicken thighs to be considerably more tender and flavorful than the more popular breast meat. The sake and soy marinade ensure juicy meat and the potato starch gives each bite a light flaky texture.

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Photo of Julienned Potatoes with Fish Roe

Julienned Potatoes with Fish Roe
Think of this as the Japanese answer to french fries. The difference is the julienned spuds are slowly sauteed so they DON’T brown but remain a soft white flesh then flavored with salty fish roe.

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Photo of Foil Baked Mushrooms

Foil Baked Mushrooms
Another deceptively simple Izakaya Japanese pub food. Sure beats beer nuts.

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Photo of Soy Pickled Eggs

Soy Pickled Eggs
Another super simple Japanese pub food where the soy gives the egg a dark tinge and a salty flavor.

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Photo of Smashed Cucumber Pickles

Smashed Cucumber Pickles
Gently smashing the cucumber allows the pickling ingredients to infuse the flesh

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Cold Daikon Salad
Here we make a salad from both the radish and its green leaves, flavored with a triple hit of tart from the lemon, dijon and rice vinegar, then balanced with the saltiness of the miso paste and dashi stock.

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Japanese Warm Daikon Salad

Warm Daikon Salad
In this salad the daikon is balanced with the saltiness of the kelp (or any edible seaweed you have at your local store). The dressing is sweet and salty all at once and works with any other salad you might have as part of dinner.

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Japanese Miso Hotpot

Miso Hot Pot with Oysters and Mushrooms
The unusual presentation comes from applying the miso paste to the sides of the serving pot with a spatula to form a crust. Then everyone scrapes a bit into the pot at their turn as they scoop out the lovely poached oysters and mushrooms from the broth.

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Japanese Miso Sake Cod

Miso and Sake Glazed Cod
The miso & sake marinade not only flavor the delicate fish (sable fish works well too) but gives it a lovely burnt orange hue when cooked.

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Japanese Mushroom Miso Soup

Mushroom Miso Soup
Once you’ve (easily) mastered miso soup it’s time to try variations on theme. Here we add tofu, green onion and wakame (seaweed).

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Japanese Tofu Miso Soup

Tofu Miso Soup
A standard with pretty much any Japanese meal.

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Yaki Onigiri (Grilled Rice Ball with Soy Sauce and Butter)

Yaki Onigiri (Grilled Rice Ball with Soy Sauce and Butter)
Bonito is a type of tuna, dried, smoked to make seasoning flakes for all sorts of things (including dashi which in turn flavors miso soup). Here they’re used to flavor little rice balls (ok, more triangles than balls really).

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Japanese Curry & Rice

Japanese Curry and Rice
You probably don’t think curry when you think of Japanese food but there are many influences on modern Japanese cuisine. Take a peek at the recipe and you’ll note that the curry is considerably sweeter than the Indian or Thai versions with the addition of apples and apricot jam.

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Chawanmushi (savoury custard)

Chawanmushi (savoury custard)
Chawanmushi loosely translated to “steamed in a cup” and is a savory custard served as part of a meal (not a dessert). The combination of sweet shrimp, meaty chicken thighs and earth mushrooms in a silky smooth egg custard is an eye-popper the first time you make it.

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Endamame

Edamame
Edamame are green soybeans still in the shell. Quickly blanched in salt water and tossed in a bit of seas salt make for an irresistible (and healthy) snack. You can find them in most grocers frozen veggie sections.

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Tebasaki Karaage (Japanese Chicken Wings)
This is the Japanese pub version of the chicken wing. The sake, mirin and soy marinade make the chicken tender and juicy. The potato flour makes them light and crispy.

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Green Tea Ice Cream

Green Tea Ice Cream
Matcha is powdered Japanese green tea and with all the fancy tea shops popping up you should have no problem finding it. The color is a smooth subtle green and the taste is sweet but with a nice gentle bite to it.

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Gyoza Dipping Sauce

Gyoza Dipping Sauce

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Shrimp Gyoza

Shrimp, Pork & Vegetable Gyoza
The world over people have figured out the taste delights of stuffing little wrappers with all manners of meats and veggies. This is the Japanese version called gyoza and there are many variations on the theme.

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Cabbage Pancakes (Okonomiyaki)

Okonomiyaki (cabbage pancakes)
This savory pancake is a great way to start a meal or as a main course with the warm daikon salad. The shrimp, cabbage and bacon combination makes for a delicious combination of flavors and textures.

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JAP_Hand_rolled_sushi_pic11

Hand Rolled Yellowtail Sushi
The fun easiest way to make sushi at home. You can use tuna or shrimp instead of yellowtail if you’d like. They’re the perfect first course to any fancy dinner party

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JAP_Kimchi_hotpot_pic11

Kimchi Hot Pot
Kimichi is spicy pickled cabbage. Wait! It is deeee-licious and you can now buy it in lots of stores. It’s spicy and sweet and crunchy and tart all at the same time and it perfumes this big hot pot that you can put down in the middle of the table so everyone can help themselves.

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JAP_rolled_egg_omelet_pic11

Rolled Egg Omelet
This is so cool. You might need a few tries to get the technique down but practicing is fun and delicious. This is a layered omelet sweetened with a bit of sugar that also fluffs up the eggs.

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JAP_sashimi_hot_rice_broth_pic11

Yellowtail Sashimi with hot rice and broth
The secret here is to get the best quality tuna you can, or salmon or shrimp. It’s a beautiful dish to look at and delicious in its simplicity.

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JAP_cucumber_salad_pic11

Sunomono
This cucumber salad that’s the perfect side dish even when the rest of your meal might not be Japanese. Sweet, tart & crispy.

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JAP_sake_mackerel_pic11

Sake Simmered Mackerel
Mackerel is an underappreciated fish in many parts of the world. This recipe mellows it out by simmering the fish in sake and makes for great (and easy) weeknight meal.

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JAP_tempura_pic11

Tempura
Leave it to the Japanese to figure out how to make deep frying a light and delicate experience. The secret to great tempura batter is cold bubbly water and making it right before you use it.

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spinach-gomaea

Spinach Goma-ae
It literally means “spinach dressed with sesame seeds” and if you think it sounds easy, well it is! As with most Japanese dishes, it’s just a few simple ingredients that make for a complex flavor punch.

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JAP_teriyaki_steak_pic1

Teriyaki Beef
Once you’ve made your own Teriyaki sauce you’ll never buy bottled again. Put it on steaks, chicken, veggies – anything. This is such an easy dish to make packed with flavor.

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