EAT-JAPAN Recipes
Cooking Time
10 - 30 minutes

Pasta is always a popular choice, whether you’re dining out or dining in. The same goes for Japan, but their pasta dishes have often been adapted to suit native tastes by including Japanese ingredients. And the secret to making things taste Japanese is a little splash of soy sauce, Japan’s ultimate condiment. It’s full of umami, just like the tomato, so you’ll still get that mouthwatering taste. Soy sauce can also be used in Bolognese sauces for a subtle flavour and umami boost. This recipe is a simple linguine dish that makes the most of soy sauce.

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Pork cutlets, or tonkatsu, have been a popular choice in Japan since they arrived in the late 19th century. Today they’re loved in UK, too, especially when served as katsu curry, with a big plate of Japanese curry and rice. This cheesy version is fried in rice bran oil, a super-healthy alternative to other oils that leaves food crisp, delicious and with no lingering oily taste. The lightness of rice bran oil, which contains a balance of essential fats, helps turn a fried meal into a healthy choice; it can also help to bump up levels of good cholesterol.

Tofu is a staple of Japanese cuisine, eaten by millions every day. It’s a powerhouse of protein and essential nutrients, all in one simple ingredient. This stir-fry is an easy way to cook tofu at home, and a great way to get started if you’ve never tried making tofu dishes before. Once you’ve got the hang of it, you’ll discover that tofu is one of the most versatile ingredients around. Whatever you’re making, there will be a tofu type to fit. But whatever the firmness, one thing won’t change: the great nutritional benefits of tofu.

A fragrantly simple way to enjoy autumn aubergines with a hint of heat from the chilli.
A quick and delicious take on an Italian favourite, enhanced with subtle Japanese flavours.A quick and delicious take on an Italian favourite, enhanced with subtle Japanese flavours.
This elegant starter combines the sharp heat of wasabi and cayenne pepper with the creaminess of avocado and mayonnaise.
A simple, flavoursome version of classic teriyaki sauce, livened up with a kick of chilli and garlic.
This soup may look delicate, but the dashi ensures that it provides a distinctly satisfying flavour.
A traditional Japanese party dish made with a very healthy combination of ingredients.
The donburi is such a popular dish in Japan that there are restaurants devoted to it. This is one of the most common varieties.
A typical comfort food, with every family in Japan having their own recipe.
Okonomiyaki is a cross between pancake and pizza. "Okonomi" means "as you like". The dish is perhaps so called because it is prepared in different ways in different parts of Japan. This is one of the most popular styles.
The thin sushi roll was invented earlier than nigiri-zushi (finger sushi). Experiment with the filling depending on your taste.
Vinegared rice is served in a pocket of abura-age, or sweetened, deep-fried tofu. Inari is the fox god of the Japanese indigenous Shinto religion, and because foxes are traditionally believed to like abura-age, he lends his name to this sushi.
Okonomiyaki is a cross between pancake and pizza. "Okonomi" means "as you like". The dish is perhaps so called becasue it is prepared in different ways in different parts of Japan. Here we outline the main styles, so you can choose which one you like best.
This basic recipe is a classic method for preparing a 'simmered' fish dish
This dish, known as the dish for longevity, comes from Okinawa prefecture at the very south of Japan.
Like nigirizushi, makizushi requires practice to achieve optimum results. You should have all the necessary ingredients, fillings and utensils to hand before you begin. You will need a makisu or bamboo sushi-rolling mat. Here we demonstrate futomaki, or thick rolls, but the process is almost identical for hosomaki, or thin rolls, except that the quantities and fillings differ.
This classic Japanese dish provides a winning taste combination of sweet aubergine and savoury miso.
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