washoku

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

soy sauce

mirin

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.

Get your daily dose of vitamin K with this nutty, sweet and savory Japanese watercress salad! Enjoy as a side or a snack or as part of a multi-course Japanese dinner.

Japanese Watercress Salad

watercress

peanut butter

honey, maple syrup or sugar

rice vinegar

salt

Bring a medium size pot of water (about 6 cups), salted with 1 tablespoon kosher salt, to boil.

Put the peanut butter, honey, rice vinegar, soy sauce, and mirin in a medium bowl. Whisk until smooth and set aside.

Rinse the watercress, drain and separate the leaves from the stems.

Roughly chop the stems and add to the boiling water along with the leaves. Cook until the stems are tender but yielding a soft crunch (about 2-3 minutes).

Drain, rinse under cold water and softly squeeze out excess water. Gently pat the watercress dry with a paper towel and add to a mixing bowl. Pour the dressing over the watercress and toss until the watercress is evenly coated.

My college campus has a garden and I have so much kale and arugula! I will try that sauce with those greens.

I've never had watercress before but I never knew that it was so nutritious, almost on the same level as kale as a superfood. Can't wait to try this and hopefully it will taste as yummy as it looks. Thanks for sharing!

We love watercress in soup but never made salad.  My husband is allergic to peanuts so I substituted it with Almond Butter. It was just as nutty and savory .. I would make it again.

This is a delicious and satisfying recipe. I only had crunchy peanut butter so there were little pieces of peanut in mine, which just gave it an extra bit of texture. Whatever kind of peanut butter, this is perfect. Love it.

Simple Japanese rice balls wrapped in tender and crispy pork belly coated in a teriyaki-style glaze. This is an addictive onigiri recipe like no other!

Pork-Wrapped Rice Balls (Nikumaki Onigiri)

rice

pork rice

cornstarch

½ tbsp toasted sesame oil

tbsp Japanese soy sauce (koikuchi shoyu)

tbsp sake

tbsp sugar

ginger root (or ginger paste)

tsp garlic garlic

tsp toasted white sesame seeds ((optional))

perilla leaves (shiso) (optional)

Divide 300 g cooked Japanese short-grain rice into 50g pieces (approx 1/3 cup). Wet your hands and shape each portion into a barrel shape. Press the rice firmly enough to hold its shape but be careful not to crush the rice.

Wrap the barrel lengthways with one slice of pork belly and trim the excess with scissors.

Wrap the excess and one half of another slice in the other direction until the rice is completely covered. Each rice ball should use 1 and a half 12 inch pieces of pork belly.

Dust a plate with 1 tbsp cornstarch and coat each pork-wrapped rice ball with a thin layer. Dust off any excess before adding them to the pan.

Heat a large frying pan on medium and add ½ tbsp toasted sesame oil. Place the rice balls in the pan and fry. Turn occasionally until golden and lightly crispy all over.

While you wait, take a small bowl and mix 3 tbsp Japanese soy sauce (koikuchi shoyu), 3 tbsp sake, 2 tbsp mirin, 1 tbsp sugar, 1 tsp grated ginger root and 1 tsp grated garlic.

Once the pork is crispy and cooked through, use kitchen paper to wipe up the excess oil in the pan.

Increase the heat to high and pour the sauce into the pan. Turn the rice balls frequently until coated in sauce. Once the sauce has thickened and the rice balls are fully covered, remove the pan from the heat.

Sprinkle the top with 1 tsp toasted white sesame seeds and wrap each rice ball with a perilla leaf. Enjoy!

WOW!  this is amazing!  At first I was overwhelmed, but it came together so well!  I used bacon (no pork belly anywhere to be found in the town where I live), and the cut was not as thin as I hoped for, but I think the cornstarch helped keep everything together.  6 perfect pork covered rice balls...and I will make this again!  Thank you for such a wonderful and (deceptively) easy-to-make recipe!

Torijiru is a lesser-known version of miso soup made with tender chicken and wholesome vegetables. My version is packed with flavor and texture and topped with crispy chicken skin for a surprise crunch!

Chicken Miso Soup (Torijiru)

300 g boneless chicken thigh (skin-on, essential for rich broth)

tbsp cooking oil (neutral)

onion (thinly sliced)

garlic (fresh, finely diced)

ginger root (fresh, finely diced)

burdock root (gobo) (skin scrubbed, thin diagonal slices)

carrot (peeled, 1cm slices, halved)

⅓ daikon radish (peeled, 2cm slices, halved or quartered)

enoki mushrooms (bottom stem/roots removed)

leek (naganegi) (diagonally sliced)

dashi stock

sake

tsp Japanese soy sauce (koikuchi shoyu)

tbsp yellow miso paste (awase)

green onions

Before you start, cut the vegetables and aromatics according to the notes on the ingredient list.

Peel the skin off 300 g boneless chicken thigh and cut the meat into bitesize pieces.

Add 1 tbsp cooking oil to a large cold pot and place the chicken skin flat down, with all surface area in contact with the pan. Heat on low/medium-low slowly render the fat while the skin turns crispy. Once golden underneath, flip and repeat on the other side.

Transfer the crispy skin to a kitchen paper-lined plate to absorb excess oil.

In the same pot, add the chicken meat and increase the heat to medium. Sear all over until you can&#39;t see any more pink.

Add ½ onion, 1 clove garlic, ½ tbsp ginger root and sprinkle with ¼ tsp salt. Fry until the onion is slightly softened.

Add 1 burdock root (gobo), 1 carrot and ⅓ daikon radish. Stir fry for 2-3 minutes.

Now add 1 bunch enoki mushrooms, 1 Japanese leek (naganegi), 1 liter dashi stock and 1 tbsp sake.

Mix and bring to almost boiling, then lower the heat and cover with a lid. Simmer until the root vegetables are softened to your liking.

While you wait, cut the chicken skin into thin strips.

Turn off the heat and add 1 tsp Japanese soy sauce (koikuchi shoyu). Place 4 tbsp yellow miso paste (awase) on a mesh spoon or ladle and dip it in the broth. Whisk in the spoon until loose enough to incorporate into the rest of the soup.

Pour into serving bowls and top with finely chopped green onions and the crispy chicken skin from earlier. Enjoy!

This is the new chicken soup for the soul.  It’s like a warm hug from your grandmother.  Who knew a simple protein swap from the usual tonjiru can create such flavours.  My boyfriend is currently recovering from a cold so I used bone in thighs for extra nutrients.  It’s definitely going to be a weekly item from now on.  We absolutely loved it!

Spinach Ohitashi is a vegetable dish made with blanched spinach soaked in a savory dashi-based marinade. It&#39;s simple and makes a great side dish for any Japanese meal!

Spinach Ohitashi (Japanese Spinach Salad in Dashi)

spinach

water

salt (1% the weight of cooking water)

bonito flakes (katsuobushi) (optional garnish, replace with sesame seeds

Wash 200 g Oriental spinach, paying careful attention to the roots where sometimes dirt and sand can become lodged.

Place the spinach in a bowl of cold water and rest for 10 minutes.

Take a small saucepan and add 240 ml dashi stock, 2 tbsp Japanese soy sauce (koikuchi shoyu) and 2 tbsp mirin. Bring to a boil and let it bubble for 2 minutes before removing the pan from the heat. This base sauce is called &quot;hitashi-ji&quot; or &quot;happo-ji&quot;.

Heat 2 liters water in a separate pot and prepare a bowl of ice-cold water. Once the pot of water is boiling, add 1 tbsp salt (approx 1% weight of the water) and mix to dissolve. Drain the spinach and place it in the pot so that the stems are submerged but the leaves are poking out. Boil for 30 seconds.

After 30 seconds, use tongs or chopsticks to press down the rest of the spinach, submerging the leaves. Blanch for 15 seconds.

Immediately transfer the blanched spinach to the bowl of ice water and leave to chill for 10 minutes.

Remove the spinach from the bowl after 10 minutes and gently squeeze out the water. Place them on a bamboo sushi mat and roll it tightly.

Squeeze the sushi mat firmly over a sink to remove as much water as possible.

Unroll the mat and place it on a flat surface with the spinach still in place. Pour 1 tbsp of the hitashi-ji over the spinach to remove any remaining water.

Wrap the spinach with the sushi mat again and squeeze once more.

Transfer the spinach to a lidded container and pour the remaining hitashi-ji over the top. If the spinach is not fully submerged, press plastic wrap directly over the surface. Cover with a lid and refrigerate for at least 1 hour, overnight if time permits.

Cut off the stems and cut into bitesize pieces.

Divide into serving bowls with a drizzle of hitashi-ji and a sprinkle of bonito flakes (katsuobushi). Serve as a side dish with Japanese-style meals and enjoy!

I recently discovered your content and it's like discovering a treasure box. Just tried this recipe as I was getting bored of the usual spinach dishes and it's such a breath of fresh air. Keep up the good work!

https://videos.scriptwrapper.com/11100/h3hfp9yzja60mkv78rxy/original/video.mp4

Ohitashi is a simple Japanese side dish made with blanched vegetables soaked in a dashi and soy sauce-based sauce. It's easy to make, perfect for meal prep and a great side for any Japanese meal!

Spinach Ohitashi

Making authentic Japanese miso soup is surprisingly easy! This recipe will show you how to make your own homemade dashi stock and customize your miso soup using local vegetables and different kinds of miso paste!

Traditional Miso Soup (Authentic Japanese Method)

5-10 g dried kelp (kombu)

ml cold water (to lower temp before adding bonito)

bonito flakes (katsuobushi) (approx 1 cup per handful)

g tofu (silken = creamy, firm = holds shape,)

g fried tofu pouch (aburaage)

30 g Japanese leek (naganegi)

g mushroom

tbsp dried wakame seaweed

¼ tsp Japanese soy sauce (koikuchi shoyu) (or tamari for GF)

tbsp yellow miso paste (awase) (or mix 50/50 white and red miso)

green onions (optional garnish)

Add 5-10 g dried kelp (kombu) and 1 liter cold water to a large pot and soak for  at least 30 minutes (up to 24hrs covered in the fridge).

Once rehydrated, place the pot on the stove and bring to a simmer over a medium-low heat. Be careful not to let it boil. When small bubbles start to appear (90-95℃ (194-203°F)), remove the kombu. Discard it or save it for another recipe.

Continue to heat until boiling, then turn off the burner and add 100 ml cold water. Drop 2 handfuls bonito flakes (katsuobushi) into the pot and steep for 3-5 minutes without stirring.

Line a sieve with kitchen paper and place it over a large heatproof bowl.

Pour the dashi through the sieve, the kitchen paper will catch the small pieces of katsuobushi, leaving you with a clear broth.

Making Dashi (skip if using dashi shortcut)

Thinly slice 30 g fried tofu pouch (aburaage), 30 g Japanese leek (naganegi) and 30 g fresh shiitake mushroom. Cut 150 g tofu into cubes.

Pour the dashi into a pot and heat on medium. Once it&#39;s almost boiling, add the ingredients that take longer to cook (aburaage, leek, shiitake) and simmer for a few minutes until cooked to your liking.

Turn off the heat and stir in ¼ tsp Japanese soy sauce (koikuchi shoyu).

Scoop 4 tbsp yellow miso paste (awase) onto a mesh spoon or ladle. Dip the miso paste into the dashi and whisk it in the spoon to loosen it up. Keep whisking, gradually allowing more dashi to seep into the mesh spoon/ladle each time until the miso paste has dissolved into the mixture.

Add 150 g tofu (cubed) to the hot miso soup and stir gently. Allow to warm on residual heat for 2-3 minutes.

Divide the miso soup into bowls and garnish with finely finely chopped green onions. Serve and enjoy!

Making Miso Soup

This was an incredibly in-depth and well written piece! Thank you for putting so much intention and care into your recipes. I always learn so much. I can't wait to make miso soup with dashi stock from scratch :)

Great recipe and so quick and easy to make.

I just hope I can make it as delicious as yours looks! Thank you so much

Delicious and worth the effort. I have followed the recipe twice so far. However, I added the tofu before the miso. I add the tofu, let it heat through. Then I turn off the heat and wait a minute before stirring the miso through a seive. Some people say this helps with preserving the probiotics in the miso. Not sure if it's true. Thank you for the detailed video.

Your Authentic Homemade Japanese Miso Soup.

Hello,

I make it twice a month and it's delicious. I follow your recipe to the letter. The ingredient I love most on this recipe is aburaage. Thank you so much for your replies to my queries. 

Manuela

This Authentic Homemade Japanese Miso Soup is amazing!  I made it twice and my family loves it! A definite keeper, thank you for sharing and for the detailed instructions!

Dear Sir. Because of your accent I could follow the name of the ingredients. Many thanks

https://www.youtube.com/watch?v=NOYHqA2RMy4

In this video, I'll show you how to make authentic Japanese miso soup from scratch, including homemade dashi broth! Learn the traditional method for rich umami flavor!

🖨 PRINT FULL RECIPE: https://sudachirecipes.com/homemade-miso-soup/
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📌 RECIPE DETAILS:
⏰ Time: 55 mins
👥 Servings: 6
🥕 Ingredients:
Homemade Dashi
- 5-10 g dried kelp (kombu)
- 1 liter cold water
- 100 ml cold water to lower temp before adding bonito
- 2 handfuls bonito flakes (katsuobushi) approx 1 cup per handful

Miso Soup
- 150 g tofu silken = creamy, firm = holds shape,
- 30 g fried tofu pouch (aburaage)
- 30 g Japanese leek (naganegi)
- 30 g fresh shiitake mushroom cremini ok in pinch
- 1 tbsp dried wakame seaweed
- ¼ tsp Japanese soy sauce (koikuchi shoyu) or tamari for GF
- 4 tbsp yellow miso paste (awase) or mix 50/50 white and red miso
- finely chopped green onions optional garnish

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📖 FULL RECIPE & INSTRUCTIONS WITH TIPS
Website: https://sudachirecipes.com/homemade-miso-soup/
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❓ COMMON QUESTIONS
Q: My miso soup is too salty or too weak. How do I fix it?
A: Start with a reliable baseline of 15 g miso per 200 ml dashi, then adjust. If it's too salty, add hot water or dashi to dilute. If too weak, dissolve a little more miso in a ladle and stir in gradually. After reheating, flavors can concentrate, so restore balance with a splash of hot water.

Q: Why does miso clump in my soup, and how can I prevent it?
A: Don't dump miso straight into the pot. Use a fine strainer or dissolve it in a ladle with hot broth, then mix in. If tiny lumps remain, warm gently and let sit to finish dissolving.

Q: Is miso paste vegan?
A: While the main ingredient for miso is soybeans, some miso pastes these days contain extra ingredients to add umami. These ingredients often contain fish products. Miso paste for vegetarians and vegans does exist, but you need to check the packaging to confirm this. Do not assume that all miso paste is suitable for vegans. See my vegan miso soup recipe for more information!

⏱ TIMESTAMPS
0:00 Intro
0:21 Soaking kombu
0:32 How to skip homemade dashi
1:10 Finish up dashi
2:29 Prep ingredients
3:16 Cook ingredients
4:11 How to add miso paste & how to choose miso
4:59 Add tofu
5:21 Assembly
5:40 Ingredients recap

🎞️ RELATED VIDEOS YOU MIGHT LIKE
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--------------------------------------------------------------------------
👨‍🍳 ABOUT SUDACHI
Sudachi (formally known as Sudachi Recipes) is a Japanese cooking media established in 2019 by Yuto Omura (Author of "Japan: The Ultimate Cookbook"). He was born and raised in Japan and lived in the UK for several years. Sudachi is located in Aichi Prefecture, Japan, and aims to share authentic and modern Japanese recipes with the rest of the world.

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 ➤Website: https://sudachirecipes.com
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Music: Ratatouille's Kitchen by Carmen María and Edu Espinal

#japanesefood   #japaneserecipe   #japan  #misosoup  #japanesecooking  #souprecipe

Top 6 washoku recipes from across the web

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

Top Tags

Japanese Sunomono Salad

Japanese Watercress Salad

Pork-Wrapped Rice Balls (Nikumaki O...

Chicken Miso Soup (Torijiru)

Spinach Ohitashi (Japanese Spinach ...

Traditional Miso Soup (Authentic Ja...

Top 6 washoku recipes from across the web

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

Top Tags

Japanese Sunomono Salad

Japanese Watercress Salad

Pork-Wrapped Rice Balls (Nikumaki O...

Chicken Miso Soup (Torijiru)

Spinach Ohitashi (Japanese Spinach ...

Traditional Miso Soup (Authentic Ja...

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