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Japanese cuisine

11 recipes

The recipes we actually cook.

Japanese mains +1

Pressure cooker Japanese curry

This is a simple, warm curry, based on widely available Japanese curry cubes. These cubes last forever and are delicious.

Prep20m
Cook20m
Serves6
Japanese bases +1

Chashu pork

This is one of the best pork recipes I know; tender, savoury, and perfect on soups and with noodles.

Prep15m
Cook2h
Serves6–8
Japanese mains +2

Tuna rice bowl

This is a simple way to use frozen tuna, cooking quickly, served with easy sides.

Prep15m
Cook10m
Serves2
Japanese desserts +2

Rice pudding

Sweet, soft, and comfort in a bowl. Great with fruit or icecream.

Prep5m
Cook20m
Serves4
Japanese mains +3

Miso salmon

Savoury and sweet, a subtle glaze for a clean and simple meal.

Prep10m
Cook10m
Serves4
Japanese bases

Basic chicken ramen stock

This is the basic chicken ramen stock I use for my lunch ramen (when working). It’s a hybrid of a French and Chintan style stock with ingredients readily available.

Cook2-3h
Japanese bases

Basic ramen tare

This is a basic tare and braising liquid for ramen style pork and tare used with simple broths. Keeps for a week in the fridge and freezes nicely (both the pork and tare). Inspired by Ramen_Lord and some tweaks for our tastes.

Prep10m
Cook~20m
Japanese bases +1

Ramen noodles

This is a simple chewy noodle recipe perfect for ramen, based on the Serious Eats base recipe with some tweaks from Ramen Lord’s book . These noodles will start out very shaggy, but will come together after resting.

Prep24h
Japanese sauces

Teriyaki sauce

This is a simple teriyaki sauce, with some common add-ins. It’s simmered until reduced, and can be thickened if desired.