izakaya

Making takoyaki at home is easier than you think, it only takes about 15 minutes.

Takoyaki - たこ焼き (Octopus Balls)

all-purpose flour

cake flour

eggs

dashi

soy sauce

oz (85 grams) cooked octopus

cabbage, very finely chopped (optional)

scallions, finely chopped

sesame oil

Takoyaki sauce (or tonkatsu sauce

Aonori (dried laver flakes)

Bonito flakes

mayonnaise (Kewpie mayo)

Make the batter by whisking the flour, cake flour, dashi, and soy sauce.

Brush the takoyaki maker with a generous amount of sesame oil. Make sure each mold and the outside as well since the batter will spill over.

Turn on the takoyaki maker and when it’s hot, pour the batter into each mold until it’s about 3/4 full.

Add 2-3 pieces of octopus to each mold and a few chopped scallions. Finish filling the mold with a little more batter (don&#8217;t worry if it overspills as the batter will continue cooking and the balls don&#8217;t need to perfect).

Let the batter cook for about 3 minutes, until the underside is golden brown and the batter almost fully cooked.

Carefully flip each takoyaki ball using a skewer and cook for an additional 1-2 minutes, until the bottom is golden brown. The takoyaki balls are ready when they are golden brown all around and the inside is pillowy.

Gently transfer them to a plate using a skewer or chopsticks.

Top with a good squirt of okonomiyaki sauce and mayonnaise, and sprinkle aonori and bonito flakes on top. Serve immediately.

I used pancake mix &amp; it worked fine. I'm considering using pre-cooked chunks of chicken thigh or shrimp for guests who wouldn't be into octopus. I know, not authentic takoyaki; toriyaki maybe? Ebiyaki?

Duke's is an excellent alternative to Kewpie mayonnaise.

This is an amazing recipe till date and this takoyaki looks  too delicious and sound so yummy..! i can't wait to try it...Thanks for sharing.....!

Make this traditional Japanese tofu dish at home in just 25 minutes!

Agedashi tofu (deep-fried tofu in tsuyu broth)

Two 12-ounce box silken tofu (drained)

potato starch

oil (for frying)

dashi stock

mirin

sugar

salt

ginger (peeled and grated)

green onion or chives (finely chopped)

shiso leaves (chopped) optional

(chopped)

Drain the tofu and then wrap it in paper towels and place in a strainer for 30 minutes to remove excess moisture. Cut the tofu into four pieces, dry again with paper towels, then coat with the potato starch.

Heat the oil to a suitable temperature for deep-frying (around 340 degrees). Carefully put the tofu pieces in to fry and when they turn golden, remove and drain on paper towels to remove excess oil.

In a small pan heat up the dashi stock, mirin, soy sauce, sugar and salt. Bring to the boil, ensuring that the sugar has dissolved.

Divide the tofu among four bowls. Pour a little of the hot broth into each bowl and garnish with the grated daikon, a dab of grated ginger, shiso, myoga, and green onion to taste.

Can the tofu be air fried? Instead of deep fried

Lovely recipe! The broth was perfect. We shallow fried because we don't have a deep fryer. Because it requires more handling of the tofu we cut it into smaller pieces before coating and frying. Turned out great! I was craving this dish and was so chuffed to make it at home. Thanks for the recipe!

EXCELLENT! FIRST TIME I 'VE DONE IT, I THOUGHT IT WAS DIFFICULT BUT IT TURNED OUT PERFECT.  LOVE IT!  QUICK &amp; HEALTHY  RECIPE.
FINALLY, I FOUND EXACTLY WHAT I WAS LOOKING FOR.
THANK YOU FOR SHARING THIS.

The melted cheese, crispy thin skin around the gyoza, and spicy miso accents make this gyoza a must-try. This baked dumpling is addictive, and pairs well with a hot bowl of Japanese short grain rice and a cold beverage. The wrapping process is very easy once you get the hang of it and a great activity with the kids.

Spicy Miso Cheese Potstickers

pork

0.5 oz Green onion

tbsp Grated garlic

tbsp Grated ginger

tbsp Miso

tsp Soy sauce

Sesame oil

tsp Oyster sauce

Pepper

Lukewarm water (40°C)

tbsp All purpose flour

Gyoza skin

2.5 oz Melting cheese (your choice)

Vegetable oil

Mix together ingredients [A], then add [B] and mix well. Let cool in the refrigerator for 30 minutes.

Wrap ingredients from step 1 together with cheese into gyoza skin.*Divide the meat mixture into 18 equal portions. About 0.28oz (8g) of meat paste and 0.14oz (4g) of melted cheese per gyoza.

Heat oil in a frying pan, arrange dumplings in a circle, and cook over medium heat for 5 minutes.

Pour in well-mixed [C] into the frying pan, cover with a lid and steam for 4 minutes. After removing the lid and letting the water evaporate, add sesame oil along the edge of the pan and cook for an additional 20 seconds to create the crispy gyoza wings.

Once the gyoza bottoms have browned, remove gyoza onto a flat plate and serve.

Sunomono is a Japanese cucumber salad served with wakame and a vinegar and soy sauce based dressing. This is an easy recipe that only requires 7 ingredients and 20 minutes!

Japanese Sunomono Salad

Persian cucumbers cucumbers

dried wakame (seaweed),

sesame seeds

shirasu (boiled, salted whitebait), optional

plain rice vinegar

dashi broth

Peel cucumber so it has alternating green stripes and thinly slice into rounds. Place in a mixing bowl and sprinkle about 1/4 teaspoon salt. Let sit for 15 minutes and squeeze the water out using your hands. Return the cucumber slices to the bowl and set aside.

Soak the wakame in cold water for 5-6 minutes, or according to the directions on the package and drain. Add the wakame to the cucumber bowl along with the sesame seeds.

Mix all the ingredients for the dressing and pour over the cucumber and wakame. Toss using chopsticks and serve, or top with shirasu and serve.

Tsukune is a delicious and flavorful type of glazed Japanese meatball often made with chicken. My recipe includes a few surprise ingredients that produce delicious and fragrant results!

Chicken Tsukune (Japanese Glazed Meatballs)

onion

250 g ground chicken (breast

perilla leaves (shiso) (thinly sliced)

tbsp mayonnaise

tsp ginger root (grated

½ tsp yellow miso paste (awase)

tsp Chinese-style chicken bouillon powder

tbsp potato starch (katakuriko)

black pepper

tsp cooking oil (plus extra oiling hands)

bamboo skewers (optional)

½ tbsp Japanese soy sauce (koikuchi shoyu)

½ tbsp mirin

tbsp sugar

tsp red wine

Add ¼ onion, 250 g ground chicken, 5 perilla leaves (shiso), 1 tbsp Japanese mayonnaise, 1 tsp ginger root, ½ tsp yellow miso paste (awase), 1 tsp Chinese-style chicken bouillon powder, 2 tbsp potato starch (katakuriko) and 1 pinch ground black pepper to a large mixing bowl.

Mix with a silicone spatula until the ingredients are evenly distributed throughout and the mixture has combined and reached a sticky consistency. 

Divide into 5 equal pieces (for balls, divide into 12-15 pieces to make 4-5 skewers with 3 meatballs on each). Grease your hands with oil and shape into oblongs or balls. (If you don't want to get your hands dirty, transfer each piece to a piece of baking parchment and shape using a spoon.)

Heat pan on medium and drizzle 1 tsp cooking oil. Once hot, add the tsukune to the pan and fry until crispy underneath.

Flip and repeat on the other side.

While the tsukune are frying, mix 1 ½ tbsp Japanese soy sauce (koikuchi shoyu), 1 ½ tbsp mirin, 1 tsp red wine and 1 tbsp sugar in small bowl.

Once both sides are crispy and the meat is cooked through, add the sauce to the pan and turn off the heat, the sauce will thicken in the residual heat. Move the tsukune around the pan and make sure they're evenly coated all over.

Push onto skewers, sprinkle with sesame seeds and spring onion. Optional: serve with 1 pasteurized egg yolk for dipping.

Enjoy!

I have recently just returned from a trip to Japan, and fell in love with the cuisine (not only because it’s delicious, but it helped heal my gut issues!) so I’ve been on a mission to incorporate Japanese cuisine into my life. 
This recipe is SO TASTY! Everyone loved it, even my picky son. This will be on regular rotation in my house now! Thank you for the amazing recipe!

I made this today with minced chicken breast and it came out great!! The sauce is so tasty and the perilla leaves add a nice depth of flavor. I'm gonna be making a bunch of your recipes today! Thank you :)

https://mediavine-res.cloudinary.com/video/upload/t_original/v1716276299/rmicrtp0rwfji3wxxrc9.mp4

Chicken tsukune is a delicious and flavorful type of Japanese meatball often served at izakayas, yakitori stands, at home, and in bento boxes. My homemade tsukune recipe is made with ground chicken mixed with grated onion, shiso leaves, miso paste, and ginger. They are then shaped, fried, and coated in a delicious sticky glaze!

Chicken Tsukune Recipe (Japanese Glazed Meatballs)

This izakaya-inspired Japanese potato salad is packed with crispy bacon, crunchy vegetables and seasoned with Japanese condiments to create the ultimate crowd-pleasing side dish!

Addictive Japanese Potato Salad (Potesara)

300 g potato (starchy type like king edward or russet)

carrot (medium size)

Japanese cucumber (or half the amount of English cucumber)

olive oil

bacon

garlic (finely diced)

yellow onions (thinly sliced)

tbsp grated parmesan cheese

½ tsp dashi granules

¼ tsp ground black pepper (plus extra for sprinkling)

tsp apple vinegar vinegar

tbsp Japanese mayonnaise ()

tsp honey

Japanese mustard (or smooth Dijon mustard)

Wash, peel and cut 300 g potato into equal thirds or quarters (depending on the size). Place them in a pot along with 2 eggs and fill with cold water until fully submerged. Add ½ tsp salt and bring to a boil over high heat and then lower to medium. Cook for 12-15 minutes.

While the potatoes are boiling, prepare the other ingredients. Peel and slice ⅓ carrot then cut into half moons or quarters. Thinly slice ½ Japanese cucumber.

Place the cucumber in a bowl with a few pinches of salt and set aside for later.

Heat a frying pan on a medium setting and once hot, add ½ tsp olive oil. Add 50 g bacon, 2 cloves garlic (finely diced) and ¼ yellow onions (thinly sliced).

Fry until bacon is crispy and onion is softened, then remove the pan from the heat.

Once the potatoes are fork-tender, use a slotted spoon to transfer the eggs to a bowl of cold water and the potatoes to a large heatproof bowl. Add the carrots to the water and cook for 1 minute.

Mash the potatoes while they&#39;re still hot.

Once the mashed potato is smooth, add the contents of the frying pan (bacon etc), carrot and boiled eggs to the bowl. Mix well.

Squeeze the cucumber to remove the excess moisture and add them to the bowl along with 1 tbsp grated parmesan cheese, ½ tsp dashi granules, ¼ tsp ground black pepper, 1 tsp apple vinegar, 4 tbsp Japanese mayonnaise, 1 tsp toasted sesame oil, 1 tsp honey and ½ tsp Japanese mustard. Mix until evenly distributed.

Once cool enough to touch, cover the bowl and refrigerate for at least 30 minutes before serving.

Sprinkle with extra black pepper to taste, and enjoy!

Thank you Yuto for this seriously addictive recipe!
Prepared this saturday evening as described, waiting in the fridge for my sunday's japanese themed buffet.
Have a happy February!
Greetings from Athens, Greece!

I can't even count the number of times I've made this recipe, and it never, ever gets boring. The only real change I make is to add tinned sweet corn to it.

Wonderful recipe, as are so many on your site and on IG.

Arigatō gozaimasu, Omura-senpai !

So good! we are having this for the second time this week. We are also eating the pickled cucumbers for the second time this week. 

Your recipes are fantastic Yuto!

It looks and sounds delicious. Can’t wait to try it.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1737344883/kzu7hmolwfemzx7t86ah.mp4

This izakaya-inspired Japanese potato salad is packed with crispy bacon, crunchy vegetables, and seasoned with Japanese condiments to create the ultimate crowd-pleasing side dish!

Japanese Izakaya Style Potato Salad

Enjoy izakaya-style yakitori in the comfort of your own home with these succulent Negima chicken and leek skewers. Made with juicy chicken thighs and tender Japanese leeks coated in an addictive yakitori sauce, it&#39;s hard to believe that these were made in a frying pan!

Easy Negima Yakitori with Homemade Sauce (Pan-Fried)

chicken thigh

leek (naganegi) (white part)

tbsp sake

tsp cooking oil

½ tbsp sake

tbsp Japanese soy sauce (koikuchi shoyu)

tbsp turbinado sugar (coarse light brown)

garlic paste

duck fat

Pour 3 tbsp mirin and 1 ½ tbsp sake into a saucepan and boil for about 30 seconds to 1 minute over a medium heat.

Add 3 tbsp Japanese soy sauce (koikuchi shoyu), 1 tbsp turbinado sugar, ½ tsp garlic paste and ½ tsp duck fat. Mix thoroughly and bring to a boil once more, then reduce the heat to low and simmer for about 10 minutes before removing from the heat. Stir occasionally to prevent burning.

While you wait, cut 2 boneless chicken thigh into bitesize pieces, and the white part of 2 Japanese leek (naganegi) into 2cm pieces.

Thread the chicken and Japanese leek pieces onto bamboo skewers. Alternate the pieces so that each skewer has 3 pieces of chicken and 2 pieces of leek.

Start heating your frying pan over a medium-high heat and once hot, add 1 tsp cooking oil. Sprinkle the skewers with 2 tbsp sake.

Once the pan is fully preheated, place the skewers down and fry for 2 minutes on each side to lightly char them.

Reduce the heat to low and cover the pan with a lid. Continue to cook in the steam for 5 minutes.

Once cooked through, remove the lid and increase to a medium-low setting. Brush each skewer with the prepared sauce and fry for 30 seconds to create a sticky glaze.

Turn the skewer and repeat until evenly glazed all over.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1723088477/ygjuzqpd1w981vksk7xf.mp4

Enjoy izakaya-style yakitori in the comfort of your own home with these succulent Negima chicken and leek skewers. Made with juicy chicken thighs and tender Japanese leeks coated in an addictive yakitori sauce, it's hard to believe that these were made in a frying pan.

Negima Yakitori (Chicken & Leek Skewers)

Learn how to make Saizeriya&#39;s most loved dish in your own kitchen! Karami chicken is made with juicy marinated chicken wingettes and fried to perfection with a crispy seasoned batter.

Karami Chicken (Saizeriya Chicken Wings Copycat Recipe)

chicken wings

tbsp white wine

tbsp tomato ketchup

tbsp chili bean sauce (toban djan)

tsp rice vinegar

oyster sauce

tsp garlic garlic

tsp sugar

cornstarch

tbsp all-purpose flour

cooking oil (for shallow frying)

Start by taking a good sharp knife and chopping board. Stretch out each wing and feel for the joint. (If using wings with the drum attached, repeat this process on the other side so that the wing is divided into three parts.)

Cut off the tips by cutting through the cartilage part in the fold. You can use the tips or save them for making chicken stock.

Take a container and add 1 tbsp white wine, 1 tbsp tomato ketchup, 1 tbsp chili bean sauce (toban djan), 1 tsp rice vinegar, ¼ tsp salt, 1 tsp oyster sauce 1 tsp grated garlic, and 1 tsp sugar. This is your marinade.

Mix it well and add the chicken wings to the container. Mix until fully coated and marinate for 30 minutes in the fridge.

Take a deep frying pan and add oil so its about 2cm (1 inch) high. Heat your oil to 160 °C (320 °F).While you wait, add 2 tbsp cornstarch and 2 tbsp all-purpose flour to the chicken and mix it around. The flour and starch will mix with the marinade to make a thick batter over the chicken.

Once the oil has finished heating, add the chicken and fry for 3 minutes on each side.

Increase the heat to 190 °C (374 °F) and fry for 1 minute on each side.

Transfer to a wire rack to allow any excess oil to drip off.

Serve while hot as a delicious appetizer, side or snack!

Frying

Greetings from Florida. I lived in Japan years ago (Yokosuka) and once the tsunami hit in 2011 we moved back to the states. I miss this resteraunt  so much ! Happen to Google and find this!  Can you air fry instead of deep fry?

Hi!!! This is also our favorite side dish from Saizeriya, especially my husband. So much so he wants me to cook it for him. And he was the one who found your page. ☺️

May I know the type white wine that you use? I’m really clueless on which white wine to buy for cooking. 

Sending this from Singapore as well!

Thanks a lot!!!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1692450133/hvik2slg3q0qgsc7e5gk.mp4

Karami Chicken is a well-loved dish on Saizeriya's menu. Made from succulent chicken wings that are coated in a sweet and mildly spicy sauce, I could eat these all day! After posting the Milano Meat Doria recipe (https://www.youtube.com/watch?v=f3_afXZDIAI&t=301s), I've received a few requests for this karami chicken recipe, so here's what I came up with!

Top 8 izakaya recipes from across the web

The most viewed izakaya recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Takoyaki - たこ焼き (Octopus Balls)

Agedashi tofu (deep-fried tofu in t...

Spicy Miso Cheese Potstickers

Japanese Sunomono Salad

Chicken Tsukune (Japanese Glazed Me...

Addictive Japanese Potato Salad (Po...

Easy Negima Yakitori with Homemade ...

Karami Chicken (Saizeriya Chicken W...

Top 8 izakaya recipes from across the web

The most viewed izakaya recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Takoyaki - たこ焼き (Octopus Balls)

Agedashi tofu (deep-fried tofu in t...

Spicy Miso Cheese Potstickers

Japanese Sunomono Salad

Chicken Tsukune (Japanese Glazed Me...

Addictive Japanese Potato Salad (Po...

Easy Negima Yakitori with Homemade ...

Karami Chicken (Saizeriya Chicken W...

The most viewed izakaya recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine