Japanese cuisine

9 recipes

The recipes we actually cook.

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 WTF +1

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 a chintan-style stock, with ingredients that are easy to find.

Cook3–4h

Japanese bases +1

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.

Japanese mains +3

Chicken yakisoba

This is a warm, filling Japanese stir-fry.

Prep10m

Cook25m

Serves3–4

Japanese bases +2

Chashu pork

This is one of the best pork recipes I know; tender, savoury, and perfect on soups and with noodles. The braising liquid becomes the tare (seasoning base) for simple ramen broths.

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 sides +1

Ramen eggs (ajitsuke tamago)

These savoury and jammy eggs are a perfect topping for ramen.

Prep5m

Cook7m

Serves3–4

Japanese mains +3

Miso salmon

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

Prep10m

Cook10m

Serves4

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