Japanese Recipes
6 recipes
Tamagoyaki Rolled Omelette
Seasoned egg cooked in thin layers and rolled onto itself into a striped, faintly sweet log. Sliced crosswise, it works for breakfast or a lunchbox.
Sunomono Cucumber Salad
Paper-thin cucumber salted and wrung dry, then dressed in sweetened rice vinegar. The squeeze is what makes it: the slices stay crisp instead of turning watery in the bowl.
Salmon Teriyaki Donburi
Salmon fillets seared skin side down, then glazed in a reducing soy, mirin, and sake sauce and set over hot rice. The pan glaze doubles as the sauce for the bowl.
Onigiri Rice Balls
Hand-formed triangles of salted short-grain rice with a pickled plum center and a strip of nori. They hold at room temperature for hours, which makes them a practical packed lunch.
Miso Soup with Tofu
Kombu dashi loosened with barley miso off the heat, with silken tofu and wakame. The two rules that decide it: pull the kombu before it boils, and never boil the soup once the miso is in.
Goma-ae Sesame Spinach
Blanched spinach squeezed dry and dressed with toasted sesame seeds ground to a coarse paste with soy sauce, sugar and mirin. Nutty and lightly sweet, served at room temperature in small portions.