Let me brag about my unending obsession with Japanese recipes for parties! They’re a game-changer. Unlike those pastries that can be such a time-suck, I enjoy running errands for Japanese dishes.
I’m not even exaggerating when I say these recipes are fool-proof. What makes them extra special? I learned them straight from a native, so you know they’re legit. If you’re on the hunt for quick and easy traditional Japanese recipes, you’ve just hit the jackpot.
1. Sushi rolls (Maki)
Fresh AF with a perfect balance of savory and tangy flavors. The nori wrapper gives it that ocean vibe, while the rice is low-key sweet.
Ingredients:
- Sushi rice ($3/cup)
- Nori sheets ($0.50/sheet)
- Sushi-grade fish (tuna, salmon, etc.) ($15/lb)
- Cucumber ($1 each)
- Avocado ($2 each)
- Rice vinegar ($3/bottle)
- Sugar ($0.10/tbsp)
- Salt ($0.05/tsp)
Instructions;
- Rinse 2 cups of sushi rice until water runs clear
- Cook rice in a rice cooker or pot (about 20 mins)
- Mix 1/4 cup rice vinegar, 2 tbsp sugar, and 1 tsp salt in a small bowl
- Spread cooked rice on a large plate, sprinkle with vinegar mixture, and fold gently
- Let rice cool to room temp (about 15 mins)
- Place a nori sheet on a bamboo mat, spread rice evenly, leaving 1 inch at the top
- Lay fish and veggies in a line across the center
- Roll tightly using the mat, sealing the edge with water
- Slice roll into 6-8 pieces with a sharp knife
Cook time: 45 minutes
2. Tempura
Crispy on the outside, tender on the inside.
Ingredients:
- Assorted veggies (sweet potato, eggplant, bell pepper) ($5 total)
- Shrimp ($10/lb)
- All-purpose flour ($0.50/cup)
- Egg ($0.25 each)
- Ice-cold water ($0)
- Vegetable oil for frying ($3/bottle)
Instructions;
- Cut veggies into thin slices and peel shrimp, leaving tails on
- In a large bowl, mix 1 cup flour, 1 beaten egg, and 1 cup ice-cold water until just combined (lumps are good!)
- Heat oil in a deep pot to 350°F (use a thermometer to check)
- Dip each veggie or shrimp in batter, then carefully drop into hot oil
- Fry for 1-2 minutes until golden and crispy
- Remove with a slotted spoon and drain on paper towels
- Serve immediately with tentsuyu dipping sauce
Cook time: 30 minutes
3. Ramen
It’s basically a hug in a bowl. Rich, savory broth with chewy noodles and all the toppings. It’s comfort food on steroids.
Ingredients:
- Ramen noodles ($2/package)
- Pork belly ($8/lb)
- Eggs ($3/dozen)
- Green onions ($1/bunch)
- Nori sheets ($0.50/sheet)
- Bamboo shoots ($2/can)
- Chicken or pork bones for broth ($3/lb)
- Soy sauce ($3/bottle)
- Miso paste ($5/container)
Instructions;
- For the broth: Simmer bones in water for 6-8 hours with garlic, ginger, and onion
- Strain broth and season with soy sauce and miso paste
- Cook pork belly in oven at 375°F for 1 hour until crispy
- Soft boil eggs (6-7 minutes), then marinate in soy sauce mix for 2 hours
- Cook ramen noodles according to package instructions
- Slice green onions and nori sheets
- Assemble: Pour hot broth over noodles, top with sliced pork, halved egg, green onions, nori, and bamboo shoots
Cook time: 8-10 hours (mostly inactive time for broth)
4. Udon noodle soup
Thick, chewy noodles in a light but flavorful broth. It’s like a warm hug from your BFF on a cold day.
Ingredients:
- Udon noodles ($3/package)
- Dashi stock ($5/package)
- Soy sauce ($3/bottle)
- Mirin ($4/bottle)
- Green onions ($1/bunch)
- Kamaboko (fish cake) ($3/piece)
- Spinach ($2/bunch)
Instructions;
- Bring 4 cups of water to a boil, add dashi granules and stir
- Add 2 tbsp soy sauce and 1 tbsp mirin, simmer for 5 minutes
- In another pot, cook udon noodles according to package (usually 3-4 minutes)
- Drain noodles and rinse with cold water
- Slice green onions and kamaboko
- Blanch spinach in boiling water for 30 seconds, then shock in ice water
- Assemble: Place noodles in bowls, pour hot broth over, top with green onions, kamaboko, and spinach
Cook time: 20 minutes
5. Tonkatsu (breaded pork cutlet)
Crunchy on the outside, juicy on the inside. It’s like the best chicken nugget you’ve ever had, but make it pork.
Ingredients:
- Pork loin ($8/lb)
- Panko breadcrumbs ($2/box)
- Eggs ($3/dozen)
- All-purpose flour ($0.50/cup)
- Vegetable oil for frying ($3/bottle)
- Cabbage for serving ($2/head)
- Tonkatsu sauce ($4/bottle)
Instructions;
- Pound pork loin to 1/2 inch thickness
- Set up breading station: flour, beaten eggs, and panko in separate dishes
- Season pork with salt and pepper
- Dredge pork in flour, then egg, then panko, pressing crumbs to adhere
- Heat oil in a large skillet to 350°F
- Fry pork for 3-4 minutes per side until golden brown and cooked through
- Drain on paper towels
- Slice cabbage thinly and serve alongside tonkatsu
- Cut tonkatsu into strips and serve with tonkatsu sauce
Cook time: 25 minutes
6. Miso soup
It’s like a warm hug for your insides. Savory, umami-rich, and somehow both light and satisfying at the same time.
Ingredients:
- Dashi stock ($5/package)
- Miso paste ($5/container)
- Tofu ($2/block)
- Wakame seaweed ($3/package)
- Green onions ($1/bunch)
Instructions;
- Bring 4 cups of water to a simmer, add 2 tsp dashi granules
- Cut tofu into small cubes (about 1/2 inch)
- Soak a small handful of wakame in cold water for 5 minutes, then drain
- Slice green onions thinly
- In a small bowl, whisk 3 tbsp miso paste with a ladleful of hot dashi until smooth
- Add tofu and wakame to the pot, simmer for 2 minutes
- Turn off heat, stir in miso mixture (don’t boil after adding miso!)
- Serve in bowls, topped with green onions
Cook time: 15 minutes
7. Okonomiyaki (savory pancake)
It’s like if a pancake and a pizza had a baby, but make it Japanese. Savory, umami-packed, with a mix of textures that’ll make your mouth happy.
Ingredients:
- Cabbage ($2/head)
- All-purpose flour ($0.50/cup)
- Eggs ($3/dozen)
- Dashi stock ($5/package)
- Pork belly or bacon ($5/lb)
- Okonomiyaki sauce ($4/bottle)
- Kewpie mayonnaise ($5/bottle)
- Bonito flakes ($3/package)
- Aonori seaweed flakes ($3/package)
Instructions;
- Shred 1/2 cabbage finely
- In a large bowl, mix 1 cup flour, 2/3 cup dashi, and 2 eggs until smooth
- Fold in shredded cabbage
- Heat a large non-stick pan over medium heat, add oil
- Pour half the batter into the pan, forming a circle
- Lay thin slices of pork belly on top
- Cook for 3-4 minutes until bottom is golden
- Flip carefully (it’s huge, so be brave!), cook another 3-4 minutes
- Slide onto a plate, drizzle with okonomiyaki sauce and mayo
- Sprinkle generously with bonito flakes and aonori
Cook time: 25 minutes
8. Yakitori (grilled chicken skewers)
Smoky, sweet, and savory all at once. It’s like the best BBQ chicken you’ve ever had, but on a stick.
Ingredients:
- Chicken thighs ($5/lb)
- Green onions ($1/bunch)
- Soy sauce ($3/bottle)
- Mirin ($4/bottle)
- Sake ($8/bottle)
- Sugar ($0.10/tbsp)
- Bamboo skewers ($2/pack)
Instructions;
- Soak bamboo skewers in water for 30 minutes
- Cut chicken into 1-inch cubes
- Cut green onions into 1-inch pieces
- Thread chicken and green onions onto skewers, alternating
- For the sauce: Mix 1/2 cup soy sauce, 1/2 cup mirin, 1/4 cup sake, and 2 tbsp sugar in a small pot
- Simmer sauce for 10 minutes until slightly thickened
- Preheat grill or grill pan to medium-high heat
- Grill skewers for 3-4 minutes per side, brushing with sauce
- Give a final brush of sauce before serving
Cook time: 30 minutes (plus 30 minutes for soaking skewers)
9. Gyudon (beef bowl)
It’s like a hug in a bowl, but make it beefy. Sweet and savory with tender meat
Ingredients:
- Thinly sliced beef ($10/lb)
- Onions ($1/lb)
- Soy sauce ($3/bottle)
- Mirin ($4/bottle)
- Sugar ($0.10/tbsp)
- Dashi stock ($5/package)
- Steamed rice ($3/lb)
- Pickled ginger ($3/jar)
Instructions;
- Slice onion thinly
- In a pan, simmer onions in 1/2 cup dashi, 2 tbsp soy sauce, 2 tbsp mirin, and 1 tbsp sugar
- Once onions are soft, add beef and cook until just done (it’ll cook fast!)
- Serve over bowls of hot steamed rice
- Top with a sprinkle of pickled ginger and maybe a raw egg yolk if you’re feeling fancy
Cook time: 20 minutes
10. Teriyaki chicken
Sweet, sticky, and oh-so-satisfying. It’s like candy, but it’s dinner and nobody can judge you.
Ingredients:
- Chicken thighs ($5/lb)
- Soy sauce ($3/bottle)
- Mirin ($4/bottle)
- Sake ($8/bottle)
- Sugar ($0.10/tbsp)
- Garlic ($1/head)
- Ginger ($1/piece)
- Cornstarch ($2/box)
Instructions;
- Mix 1/2 cup soy sauce, 1/4 cup mirin, 1/4 cup sake, and 2 tbsp sugar in a bowl
- Mince 2 cloves garlic and 1 inch ginger, add to sauce
- Marinate chicken in half the sauce for 30 minutes
- Heat oil in a pan over medium-high heat
- Cook chicken for 5-6 minutes per side until golden
- Remove chicken, wipe pan clean
- Pour remaining sauce into pan, simmer until it starts to thicken
- Mix 1 tsp cornstarch with 1 tbsp water, add to sauce
- Simmer until sauce is thick and glossy
- Return chicken to pan, coat in sauce
- Slice and serve over rice
Cook time: 25 minutes (plus 30 minutes marinating time)
11. Sukiyaki (hot pot)
It’s like a warm, savory hug in a pot. Sweet and salty flavors that’ll make you wanna lick the bowl clean.
Ingredients:
- Thinly sliced beef ($12/lb)
- Tofu ($2/block)
- Napa cabbage ($3/head)
- Shiitake mushrooms ($4/package)
- Udon noodles ($3/package)
- Green onions ($1/bunch)
- Soy sauce ($3/bottle)
- Mirin ($4/bottle)
- Sugar ($0.10/tbsp)
Instructions;
- Mix 1/2 cup soy sauce, 1/2 cup mirin, and 2 tbsp sugar for the broth
- Slice veggies and tofu into bite-sized pieces
- Heat a large pot or electric hot pot at the table
- Add a little oil and brown some beef slices
- Pour in the broth mixture and bring to a simmer
- Add veggies, tofu, and noodles
- Let everyone cook and eat as they go, adding more ingredients as needed
Cook time: 30 minutes (plus eating time)
12. Shabu-shabu (hot pot)
Light, fresh, and customizable. It’s like choose-your-own-adventure, but make it dinner.
Ingredients:
- Thinly sliced beef or pork ($12/lb)
- Assorted veggies (cabbage, carrots, mushrooms) ($5 total)
- Tofu ($2/block)
- Kombu seaweed ($3/package)
- Ponzu sauce ($4/bottle)
- Sesame sauce ($4/bottle)
Instructions;
- Make dashi broth by simmering kombu in water
- Arrange sliced meat and veggies on plates
- Set up portable burner with pot of simmering broth at the table
- Each person cooks their own ingredients by swishing them in the hot broth
- Dip cooked items in ponzu or sesame sauce before eating
Cook time: 20 minutes prep, then cook-as-you-eat
13. Donburi (rice bowl dishes)
Comfort food central. It’s like a warm hug from your fave auntie, but in food form.
Ingredients:
- Steamed rice ($3/lb)
- Choice of topping (chicken, beef, egg, etc.) ($5-10 depending on choice)
- Onions ($1/lb)
- Soy sauce ($3/bottle)
- Mirin ($4/bottle)
- Dashi stock ($5/package)
Instructions;
- Cook rice in a rice cooker or pot
- Prepare your chosen topping (e.g., simmer sliced beef and onions in a mix of dashi, soy sauce, and mirin)
- Serve the topping over a bowl of hot rice
- Garnish with green onions or a sprinkle of nori
Cook time: 30 minutes
14. Yakisoba (stir-fried noodles)
Savory, slightly sweet, with a satisfying chew. It’s like if lo mein went on a Japanese vacation.
Ingredients:
- Yakisoba noodles ($3/package)
- Pork or chicken ($5/lb)
- Cabbage ($2/head)
- Carrots ($1/lb)
- Yakisoba sauce ($4/bottle)
- Aonori seaweed flakes ($3/package)
- Pickled ginger ($3/jar)
Instructions;
- Slice meat and veggies thinly
- Stir-fry meat in a large pan or wok
- Add veggies and cook until tender-crisp
- Add slightly cooked noodles (follow package instructions)
- Pour yakisoba sauce over everything and toss to coat
- Serve topped with aonori and pickled ginger
Cook time: 20 minutes
15. Nikujaga (meat and potato stew)
Pure comfort. It’s like a warm, savory hug that makes you feel like everything’s gonna be okay.
Ingredients:
- Thinly sliced beef ($10/lb)
- Potatoes ($2/lb)
- Onions ($1/lb)
- Carrots ($1/lb)
- Soy sauce ($3/bottle)
- Mirin ($4/bottle)
- Sugar ($0.10/tbsp)
- Dashi stock ($5/package)
Instructions;
- Cut potatoes, onions, and carrots into bite-sized pieces
- Brown beef in a pot, then add veggies
- Add 2 cups dashi, 3 tbsp soy sauce, 2 tbsp mirin, and 1 tbsp sugar
- Simmer until veggies are tender and liquid is reduced
- Serve hot, maybe with a side of rice
Cook time: 40 minutes
16. Oyakodon (chicken and egg rice bowl)
Creamy, savory, with a hint of sweetness. It’s like breakfast for dinner, but make it Japanese.
Ingredients:
- Chicken thighs ($5/lb)
- Eggs ($3/dozen)
- Onions ($1/lb)
- Soy sauce ($3/bottle)
- Mirin ($4/bottle)
- Dashi stock ($5/package)
- Steamed rice ($3/lb)
Instructions;
- Slice chicken and onions thinly
- Simmer chicken and onions in a mix of dashi, soy sauce, and mirin
- Beat eggs and pour over the simmering chicken
- Cover and cook until eggs are just set
- Serve over bowls of hot rice
Cook time: 25 minutes
17. Katsudon (pork cutlet rice bowl)
Crispy, juicy, and oh-so-satisfying. It’s like if a schnitzel and a rice bowl had a delicious baby.
Ingredients:
- Pork loin ($8/lb)
- Panko breadcrumbs ($2/box)
- Eggs ($3/dozen)
- Onions ($1/lb)
- Soy sauce ($3/bottle)
- Mirin ($4/bottle)
- Dashi stock ($5/package)
- Steamed rice ($3/lb)
Instructions;
- Bread and fry pork cutlets (like in the Tonkatsu recipe)
- Simmer sliced onions in a mix of dashi, soy sauce, and mirin
- Add the fried cutlet to the pan
- Pour beaten eggs over everything and cook until just set
- Serve over a bowl of hot rice
Cook time: 35 minutes
18. Tamagoyaki (rolled omelette)
Slightly sweet, delicately savory. It’s like if an omelette went to finishing school.
Ingredients:
- Eggs ($3/dozen)
- Dashi stock ($5/package)
- Sugar ($0.10/tbsp)
- Soy sauce ($3/bottle)
- Vegetable oil ($3/bottle)
Instructions;
- Beat eggs with a little dashi, sugar, and soy sauce
- Heat a rectangular pan (or regular pan) with a bit of oil
- Pour a thin layer of egg mixture, let it set slightly
- Roll the egg from one end to the other
- Repeat process, adding more egg and rolling, until all egg is used
- Slice and serve
Cook time: 15 minutes
19. Onigiri (rice balls)
Subtle and comforting. It’s like a hug from your favorite grandma, but in rice form.
Ingredients:
- Sushi rice ($3/cup)
- Nori sheets ($0.50/sheet)
- Fillings (tuna mayo, umeboshi, etc.) ($3-5 depending on choice)
- Salt ($0.05/tsp)
Instructions;
- Cook sushi rice and let it cool slightly
- Wet your hands and sprinkle with salt
- Take a handful of rice and shape into a triangle or ball
- Make a depression in the center and add your chosen filling
- Cover with more rice and shape
- Wrap partially with a strip of nori
Cook time: 20 minutes (plus rice cooking time)
20. Kaiseki ryori (multi-course meal)
A journey for your taste buds. It’s like a food tour of Japan, but make it fancy.
Ingredients:
- Varies greatly, but typically includes seasonal ingredients
- This is a complex, multi-course meal that changes with the seasons
- Each course is small and beautifully presented
- Typically includes an appetizer, sashimi, a simmered dish, a grilled dish, and a rice dish
- Requires advanced culinary skills and knowledge of Japanese cuisine
Cook time: Several hours
21. Chawanmushi (savory egg custard)
Silky smooth with little surprises. It’s like a savory creme brulee, but way more interesting.
Ingredients:
- Eggs ($3/dozen)
- Dashi stock ($5/package)
- Chicken ($5/lb)
- Shiitake mushrooms ($4/package)
- Kamaboko (fish cake) ($3/piece)
- Mitsuba or green onions ($1/bunch)
Instructions;
- Beat eggs with dashi stock
- Strain the mixture for smoothness
- Place bits of chicken, mushroom, and fish cake in small cups
- Pour egg mixture over
- Steam gently until just set
- Garnish with mitsuba or green onions
Cook time: 30 minutes
22. Nabemono (hot pot dishes)
Warming and satisfying. It’s like a choose-your-own-adventure book, but for dinner.
Ingredients:
- Varies, but often includes:
- Thinly sliced meat ($10-15/lb)
- Assorted vegetables ($5-10 total)
- Tofu ($2/block)
- Dashi or other soup base ($5/package)
Instructions;
- Prepare broth in a large pot at the table
- Arrange sliced ingredients on plates
- Add ingredients to the simmering broth as you eat
- Dip cooked items in ponzu or other dipping sauces
Cook time: 30 minutes prep, then cook-as-you-eat
23. Yudofu (hot tofu)
Simple and pure. It’s like a spa day for your mouth.
Ingredients:
- Silken tofu ($2/block)
- Kombu seaweed ($3/package)
- Green onions ($1/bunch)
- Soy sauce ($3/bottle)
- Bonito flakes ($3/package)
Instructions;
- Simmer kombu in water to make a light broth
- Cut tofu into large cubes
- Gently heat tofu in the broth
- Serve in small bowls with chopped green onions, a drizzle of soy sauce, and bonito flakes
Cook time: 15 minutes
24. Teppanyaki (grilled dishes)
Smoky, savory, and totally mouth-watering. It’s like the best parts of a BBQ, but make it Japanese.
Ingredients:
- Choice of protein (beef, chicken, seafood) ($10-20/lb)
- Assorted vegetables ($5-10 total)
- Soy sauce ($3/bottle)
- Garlic ($1/head)
- Vegetable oil ($3/bottle)
Instructions;
- Heat a flat griddle or large frying pan
- Cook meat and veggies separately, seasoning with soy sauce and garlic
- Serve hot off the grill with dipping sauces
Cook time: 20-30 minutes
25. Unagi don (grilled eel rice bowl)
Rich, smoky, and slightly sweet. It’s like if BBQ sauce went to Japan and fell in love with fish.
Ingredients:
- Unagi (eel) ($15-20/piece)
- Soy sauce ($3/bottle)
- Mirin ($4/bottle)
- Sugar ($0.10/tbsp)
- Steamed rice ($3/lb)
Instructions;
- Mix soy sauce, mirin, and sugar for the sauce
- Grill pre-cooked unagi, brushing with sauce
- Serve over a bowl of hot rice
- Drizzle with extra sauce
Cook time: 15 minutes
Conclusion
They’re quick, they’re easy, and they’re guaranteed to make your guests think you’re a culinary genius.
So go ahead, give them a try, and watch your parties become the talk of the town.
