Exploring the Top 5 Best Japanese Food Dishes You Need to Try
- Empire Exports
- Aug 21, 2024
- 9 min read
Step into the enchanting realm of Japanese culinary excellence as you discover our exquisite delicacies. Meticulously crafted with precision and care, this culinary masterpiece promises a symphony of flavors that gracefully dance on your palate.
Picture the finest ingredients meticulously selected to ensure freshness and authenticity. Every bite is a journey through the rich tapestry of Japanese gastronomy, where tradition meets innovation. Delicious doesn't begin to describe the harmonious blend of flavors that will tantalize your taste buds.
Savor the essence of Japan as you relish the freshness of each ingredient, a testament to the culinary mastery embodied in every morsel. Whether you are a connoisseur or a novice to Japanese cuisine, this delicacy is sure to leave an indelible mark on your gastronomic adventure.
Embark on a culinary odyssey and elevate your dining experience with our premium Japanese delicacy – a celebration of taste, freshness, and unparalleled excellence.
Karaage (Japanese Fried Chicken)
The term "karaage" (pronounced kah-raa-geh) encapsulates the unique Japanese frying method, setting it apart from conventional fried dishes. The key distinction lies in the preparation: if the meat is seasoned and then coated with flour, it transforms into karaage. Conversely, if the meat is coated with a seasoned flour, it becomes your classic fried chicken. Beyond the semantics, what makes it truly special is its ability to effortlessly elevate a familiar favorite, utilizing ingredients readily available in your home kitchen. Discover the joy of this quick and easy way to add a touch of Japanese flair to your beloved fried chicken.
Ingredients:
2 tsp. fresh ginger, grated
2 tsp. garlic, minced or grated
2 tbsp. sake
2 tbsp. soy sauce
2 tsp. light brown sugar
2 tsp. Kosher salt, divided
1 1/2 lb. (about 5) boneless, skinless chicken thighs, cut into 2" pieces
Vegetable or canola oil, for frying
1/4 c. all-purpose flour
1/4 c. cornstarch For serving: sliced green onions, Japanese (Kewpie) mayo, and lemon wedges
Quick and Easy Steps:
Take a spacious bowl and blend ginger, garlic, sake, soy sauce, brown sugar, and 1 tsp. of salt with a whisk. Introduce chicken pieces to the mixture, ensuring they are thoroughly coated. Cover the bowl, place it in the refrigerator, and allow the chicken to marinate for a minimum of 30 minutes, extending up to a maximum of 1 hour.
Prepare by lining a baking sheet with paper towels and placing a wire rack inside. Equip a Dutch oven with a candy thermometer and fill it with oil, ensuring it reaches a depth of 2 to 3 inches. Heat the oil over medium-high heat until it reaches the temperature of 350 degrees F.
In a generously sized bowl, combine flour, cornstarch, and the remaining 1 tsp. of salt, whisking them together thoroughly.
Take one piece of chicken at a time from the marinade, rolling it in the flour mixture to ensure an even coating. Gently shake off any excess flour and transfer the coated chicken to a large plate. Repeat this process with the remaining chicken pieces.
Carefully place 2 to 3 chicken pieces in the heated oil and fry until they achieve a golden brown perfection, which typically takes about 3 minutes. Ensure that the oil temperature remains between 350-365 degrees F throughout the frying process. Once fried to perfection, transfer the chicken to the wire rack. Repeat this process with the remaining chicken pieces.
Elevate your dish by adding a finishing touch of vibrant green onions, Japanese mayo, and a zesty squeeze of lemon just before serving. Delight in the exquisite blend of flavors!
Spicy Tuna Roll
In the world of spicy tuna sushi rolls, traditionally made with raw, sushi-grade fish in restaurants, this recipe takes a unique approach using canned tuna for a more accessible option. However, for those seeking an authentic experience, the recipe seamlessly allows for the substitution of finely chopped sushi-grade fish. The key to successful sushi lies in perfecting the rice, and this recipe emphasizes the importance of using short-grain white rice, expertly prepared following sushi rice instructions. While the choice of canned tuna may deviate from sushi tradition, opting for well-crafted sushi rice ensures a smooth assembly and a delicious end result. Enhancing the tuna with a blend of sriracha and mayo adds a spicy kick, with Kewpie mayo recommended for an extra umami touch. Whether you embrace the convenience of canned tuna or venture into the world of raw fish, this recipe promises a delightful journey into the realm of spicy tuna sushi rolls.
Ingredients
2 Persian cucumbers, peeled and julienned
1/2 tsp. rice wine vinegar
1/4 tsp. kosher salt
2 (5-oz.) cans tuna packed in water, drained
1/4 c. mayonnaise (preferably Kewpie)
3 tbsp. Sriracha
1 tsp. togarashi (optional)
6 nori sheets
4 c. prepared sushi rice, divided
1 avocado, sliced 1/3" thick Black and white sesame seeds and thinly sliced scallions, for garnish
Quick and Easy Steps:
Use a medium bowl, combine cucumbers, vinegar, and salt, tossing them together. In another medium bowl, mix tuna, mayonnaise, Sriracha, and togarashi (if using), blending them thoroughly.
Place 1 nori sheet on a bamboo mat. With dampened hands, evenly spread 2/3 cup of rice across 80% of the nori, leaving an uncovered border at the end farthest from you. Starting from the end closest to you, create a straight line horizontally with 3 tablespoons of the tuna mixture on top of the rice. Complete the assembly by topping the tuna mixture with strips of cucumber and avocado.
Lift the bamboo mat from the end closest to you and use it to guide the edge of the rice into a tight spiral. Squeeze firmly along the mat to compact the roll, then continue rolling in a spiral log to seal the edge. Repeat this process with the remaining ingredients.
Allow the roll to sit for 10 minutes before slicing. Garnish with sesame seeds and scallions for a finishing touch.
Okonomiyaki: Japanese Cabbage Pancake
Okonomiyaki, a Japanese cabbage pancake adorned with an array of toppings, boasts a delightfully simple batter made with eggs, flour, baking powder, and the classic seasoning of salt and pepper. Traditionally, it's flavored with dashi, a fundamental stock in Japanese cuisine crafted from kombu (dried kelp) and bonito (dried fish) flakes. If you're looking to make dashi, check out this miso soup recipe for guidance; otherwise, dashi powder or water works just fine. The batter incorporates a generous amount of sliced cabbage, and you have the option to enhance both flavor and texture with add-ons such as pork belly, ground pork, bacon, shrimp, squid, octopus, or cheese. These can be folded into the batter or layered on top immediately after spreading it into the hot pan.
Ingredients
FOR OKONOMIYAKI:
1 large egg
1 c. dashi or cold water
1 c. all-purpose flour
1 tsp. baking powder
1 tsp. kosher salt
1/4 tsp. freshly ground black pepper
2 c. green cabbage, 1/4-inch slices
1 green onion, finely chopped
4 tbsp. canola oil
4 oz. pork belly or uncured bacon, thinly sliced
FOR OKONOMIYAKI SAUCE:
1 tbsp. ketchup
1 tbsp. Worcestershire sauce
1 tbsp. honey
1/4 tsp. kosher salt
Quick and Easy Steps:
In a spacious bowl, whisk together the egg and 1 cup of dashi or water. Add the flour, baking powder, salt, and black pepper, whisking until the mixture is well combined. Gently fold in the cabbage and green onions using a large spoon.
In a large skillet over medium heat, heat 2 tablespoons of oil. Scoop half of the batter into the skillet and spread it into an even layer, approximately 1/4-inch thick. Cook until the bottom is golden, which typically takes about 3 minutes.
Place half of the pork belly evenly over the top of the pancake. Flip the pancake and lower the heat to medium-low. Avoid pressing down on the pancake during cooking. Add more oil if the pan appears dry. Continue cooking until browned, approximately 3 minutes. Transfer the cooked pancake to a large plate and repeat the process with the remaining batter.
Prepare the sauce by whisking together ketchup, Worcestershire sauce, honey, and salt in a small bowl.
Drizzle the okonomiyaki with the prepared sauce and mayonnaise. Sprinkle with green onions, nori flakes, bonito flakes, and pickled ginger. Serve while hot and savor the delicious flavors!
Shrimp Katsu Burgers
Crispy and tender game beyond traditional fried fish sandwiches, these crispy shrimp katsu burgers redefine crispy and tender. Drawing inspiration from the renowned Lotteria, a Japanese chain, you might even recognize these delectable creations, also known as ebi katsu, featured in McDonald's internationally or in various US restaurants. The patty, crafted with chopped shrimp, boasts a coating of panko bread crumbs, delivering a satisfyingly crunchy texture to this burger masterpiece.
Ingredients
1/2 c. chopped onion
1 tbsp. cornstarch
1 1/4 lb. large shrimp, tails removed, peeled, and deveined, divided
Kosher salt
2 c. coleslaw mix
2 tbsp. mayonnaise (preferably kewpie)
1 tbsp. fresh lime juice
2 large eggs
1/4 c. all-purpose flour
1 c. panko bread crumbs
2 c. vegetable oil
4 brioche buns, split Tonkatsu sauce or ketchup, for drizzling
Quick and Easy Steps:
In a food processor, pulse together the onion, cornstarch, two-thirds of the shrimp, and 1/4 teaspoon of salt until a paste forms, approximately 30 seconds. Add the remaining one-third of shrimp and pulse until they are chopped into bite-size pieces and evenly distributed, about 3 pulses. If the mixture begins to form into a paste, stop pulsing.
With damp hands, shape the shrimp mixture into 4 patties, each approximately 1/2-inch thick. Cover the patties and refrigerate until thoroughly chilled, for at least 30 minutes and up to overnight.
In a medium bowl, mix together the coleslaw mix, mayonnaise, and lime juice. Season with salt if desired.
Set up a breading station with three shallow bowls. Place flour in one bowl, beat eggs to blend in another, and put panko in the third. Working one patty at a time, dip it into the flour, shaking off excess, then into the beaten eggs, allowing excess to drip off, and finally into the panko. Press the panko into the patties with your fingertips. Transfer the breaded patties to a plate.
In a large, heavy pot, pour oil to a depth of about 1/2 inch and heat over medium heat until shimmering. Working in batches, carefully place the patties into the hot oil. Cook them, turning once, until they are golden and cooked through, approximately 1 to 2 minutes per side. Once cooked, transfer the patties to a plate lined with paper towels to absorb any excess oil. Repeat this process with the remaining patties.
Place the shrimp patties on the bottom buns. Top them with a generous drizzle of tonkatsu sauce and a pile of the coleslaw mixture. Complete the burgers with the top bun and serve. Enjoy the delicious crispy shrimp katsu burgers!
Chicken Katsu
Originating from Japan, katsu is a delightful dish featuring fried and crispy cutlets coated in panko breadcrumbs, typically accompanied by the signature katsu sauce. While chicken katsu stands out as a widely beloved variation, there is a plethora of other creative and traditional takes on this dish. Among our favorites are the flavorful tofu katsu curry, the delectable shrimp katsu burgers, and the unique twist of Southern fried catfish katsu. Each variation promises a delightful exploration of textures and tastes within the beloved world of katsu.
Ingredients
FOR CHICKEN KATSU:
2 boneless, skinless chicken breasts
Kosher salt
Freshly ground black pepper
2/3 c. all-purpose flour
2 large eggs
1 1/4 c. panko breadcrumbs Vegetable oil, for frying
FOR KATSU SAUCE:
1/2 c. ketchup
1 1/2 tbsp. soy sauce
1 tbsp. Worcestershire sauce
2 tsp. rice wine vinegar
1 tsp. Dijon mustard
Quick and Easy Steps:
Begin by cutting each chicken breast in half, resulting in 4 cutlets. Take one cutlet and place it between two pieces of plastic wrap on a cutting board. Using a meat mallet or a rolling pin, gently flatten the cutlet to a thickness of about 1/4 inch. Repeat this process with the remaining cutlets.
Generously season the chicken with salt and pepper. For an optional step, allow the seasoned chicken to chill in the refrigerator for 1 hour, leaving it uncovered if you choose.
Prepare the katsu sauce by whisking together the sauce ingredients in a medium bowl until well combined.
Create a breading station with three shallow bowls, placing flour in one, whisking eggs thoroughly with 1 tablespoon of water in another, and placing Panko in the third. Dredge each cutlet first in flour, then in the egg mixture, and finally in the Panko. Press Panko onto any spots that are not coated, ensuring an even coating, and transfer the breaded cutlets to a clean plate. Repeat this process until all the cutlets are fully breaded.
In a large skillet, heat 1/4 inch of vegetable oil over medium heat. Once the oil is hot but not smoking (around 350°F on an instant-read thermometer), gently lower two cutlets into the hot oil, placing them away from you to avoid splashing. Periodically shake and swirl the pan to ensure the hot oil covers the top of the cutlets as they fry. Cook until the underside is golden, approximately 1 1/2 to 2 minutes, then flip and cook for an additional 1 1/2 to 2 minutes. Transfer the fried cutlets to a paper-towel-lined plate and immediately season with salt. Repeat this process with the remaining cutlets, adding more oil to the skillet if necessary.
Slice the fried cutlets into strips crosswise and serve them with the prepared katsu sauce. Enjoy the delicious and crispy chicken katsu!
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