Japanese cuisine is renowned across the world for its exquisite taste, bold flavors, and sophisticated presentation. Today, we’re excited to share two incredible Japanese recipes with you that have been passed down for generations, along with mouthwatering visuals that will surely leave you salivating.
Our first recipe is for a classic Japanese dish called ‘Oyako Don’, which translates to ‘Parent-and-Child Rice Bowl’. As the name suggests, it features chicken and egg served on top of steamed rice. This dish is a staple comfort food in Japan and is often served in various settings including homes, schools, and restaurants. Here’s how you can make it in your own kitchen, following the traditional recipe:
- 2 boneless chicken thighs, sliced into small pieces
- 1 large onion, sliced
- 3 large eggs
- 3 tablespoons of soy sauce
- 1 tablespoon of sugar
- 1 tablespoon of mirin
- 1 cup of dashi stock (or chicken stock)
- 2 cups of cooked Japanese short-grain rice
- Chopped scallions for garnish
- Heat a medium-sized non-stick skillet over medium heat.
- Add the sliced onion and cook until slightly softened for about 5 minutes.
- Add the sliced chicken and cook until it is no longer pink for about 5 minutes.
- Pour in the dashi stock (or chicken stock), soy sauce, mirin, and sugar, and bring to a boil. Then reduce heat to low and simmer for 10-12 minutes until the sauce has thickened slightly.
- Beat the eggs in a bowl and pour over the simmering chicken and onion mixture. Cover the skillet with a lid to allow the eggs to cook, without stirring, for about 2-3 minutes.
- Uncover and gently mix the eggs into the chicken and onion mixture, allowing them to cook for another minute or so. Turn off the heat.
- Serve the chicken and egg mixture on top of steamed rice and garnish with chopped scallions. Enjoy!
Our second recipe is for a popular street food in Japan called ‘Takoyaki’, which are small, round, savory balls filled with pieces of octopus, green onions, and other delicious ingredients. They are typically sold at street vendors, food courts, and festivals throughout Japan, but you can also make them at home using the recipe below:
- 1 cup of all-purpose flour
- 1 teaspoon of baking powder
- 2 eggs
- 1 and 1/2 cups of dashi stock
- 1/2 cup of chopped cooked octopus
- 1/4 cup of chopped green onions
- Aonori (dried seaweed flakes)
- Katsuobushi (dried bonito flakes)
- Takoyaki sauce (or Worcestershire sauce)
- In a large mixing bowl, combine the flour, baking powder, eggs, and dashi stock. Whisk until smooth and set aside.
- Heat a Takoyaki pan over high heat. When the pan is hot, brush the circles with oil.
- Pour the batter into the circles until they are about 3/4 full.
- Add a small piece of octopus and some green onions to each circle.
- As the batter starts to cook, use a skewer to flip the Takoyaki balls around in the pan, making sure they cook evenly on all sides.
- Once the Takoyaki balls are crispy on the outside and cooked through on the inside, remove from the pan and place on a plate.
- Sprinkle Aonori and Katsuobushi over the Takoyaki balls, then drizzle with Takoyaki sauce and mayonnaise. Serve hot and enjoy!
We hope you enjoyed these authentic Japanese recipes, and we invite you to try making them in your own kitchen. These dishes are perfect for a cozy night in or as a fun addition to your next get-together. Happy cooking!