japanese appetizers

The perfectly light Miso Soup from Delish.com is a great appetizer.

Miso Soup

water

kombu (about 4")

c. bonito flakes

c. white miso

enoki mushrooms (optional)

tofu,

c. sliced scallions, for garnish

Make dashi: In a large pot over medium heat, bring water and kombu to a simmer. Remove kombu as soon as the water starts to simmer. Stir in bonito flakes and bring to boil, let boil 5 minutes. Turn off heat and let bonito steep for 15 minutes then strain out bonito flakes.&nbsp;

Return dashi to stove and bring to a simmer over medium heat. Whisk in miso until dissolved then add mushrooms. &nbsp;Add tofu and simmer 2 minutes. Do not boil.&nbsp;

Have you ever tried starting your meal with some Japanese appetizers? If not, take these dishes as suggestions and use your creativity to make your own version!

20 Best Japanese Appetizers

oz silken tofu

bonito flakes

scallions (finely chopped)

ginger (peeled and grated)

soy sauce (Optional: ponzu sauce)

Gently place your tofu on a plate and wrap it with a paper towel. Leave it there for 15 minutes to drain all the excess moisture. Then, cut it into 4 equal blocks.

Transfer each piece to a serving plate or a shallow bowl. If you notice any water released from the tofu, slightly tip the plate to remove it.

Top your tofu with bonito, scallions, and ginger. And when ready to use, drizzle some soy sauce.

Japanese appetizers are suitable as an opening to your party, especially when you don’t want your guests to stay full right at the first course. Let’s see what they taste like!

17 Easy Japanese Appetizers (+ Agedashi Tofu/Fried Tofu In Broth)

block (14 oz/397 grams) medium-firm tofu

potato starch (Optional: cornstarch)

frying oil (preferably neutral-flavored)

dashi (Japanese stock)

soy sauce

mirin

onions

daikon radish

ginger

shiso leaves

Katsuobushi (dried bonito flakes)

Shichimi togarashi (Japanese seven-spice mix)

Place the tofu block on a tray. Pat it with paper towels. And place a heavy item on top (a plate or a small tray) for 15 minutes to drain all the excess moisture.

Combine the sauce ingredients in a small saucepan. When the mixture simmers, take it off the heat and place a lid on top.

Heat the oil in a skillet at 340°F.

Cut the tofu into 4 equal pieces. Then, coat them with potato starch. Remember to dust off the excess flour to a crunchy cover.

Place these pieces in your skillet. You can fry them in batches if you don’t have enough space. Deep-fry them until crispy.

Move the fried tofu to a wire rack or a paper towel-lined plate to drain the grease.

Afterward, place each piece in a bowl and pour the sauce in. Serve with your favorite garnishes!

Top 3 japanese appetizers recipes from across the web

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

Top Tags

Miso Soup

20 Best Japanese Appetizers

17 Easy Japanese Appetizers (+ Aged...

Top 3 japanese appetizers recipes from across the web

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

Top Tags

Miso Soup

20 Best Japanese Appetizers

17 Easy Japanese Appetizers (+ Aged...

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