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    You are in: Home / Cookbooks / Japanese Recipes
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    Japanese Recipes

    Happiness is when you find some rice in the rice bin you thought was empty and you know you're all right for another month. ~ Tachibana Akemi, "Happiness is When"
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    This sauce is found in many teppanyaki style Japanese steak houses in the U.S. I first had this type of cooking in Okinawa in the late 60's and fell in love with the sauce. I tried different versions of this mustard sauce, and after numerous attempts, came up with this version I like the best. This sauce goes well with grilled teppanyaki style meats and seafood.

    Recipe #185716

    In Japan, children would eat soy cookies or crackers, not sweet but very salty with the taste of soy sauce. My son hated the taste of a sweet cookie for a while, only wanted his soy cookies.This is my revised recipe. This taste is not for everyone but you might like it.

    Recipe #166989

    traditional japanese egg breakfast

    Recipe #184932

    Dashi is a quick all-purpose quick clear stock that is the heart of Japanese-style cooking. Made properly it is described as tasting of the sea. It calls for kombu seaweed (also called kombu), which is a thick dried kelp that is an essential ingredient in Japanese broths, and bonito flakes, pale pink shavings made from dried bonito fish fillets. Look for the seaweed and bonito flakes in an Asian grocery or the Asian food section of a well-stocked supermarket. Dashi is so quick to make that you can make it fresh each time you need it. Beth likes her version with one dried shiitake mushroom added.

    Recipe #184712

    I am always looking for new ways to cook greens. This is from Moosewood and it looks yummy and easy to make! 4 servings. 15 minutes

    Recipe #184495

    This is a very easy dish to prepare, suitable for weeknight cooking. The sake and white wine makes this dish special. I used thinly sliced sukiyaki beef which I bought from an Asian market.

    Recipe #166129

    I haven't tried this recipe, but i thought it sounded delicious. It was given to me by my best friend. It's a specialty of her mom's.

    Recipe #132988

    From a community cookbook. Uses flank steak cut into strips. Haven't tried it yet but it reminds me of the Mongolian steak that my kids love (fried and sweet)!

    Recipe #181092

    One of my favorite types of sushi. I normally make this into "fat rolls" or Futomaki. If you are not familiar with Wasabi start with a little as you can always add more if needed. Serving size will vary depending on the thickness of your sushi. Cooking time does not include time for cooking rice

    Recipe #178696

    A great Japanese appetizer!

    Recipe #172236

    1 Reviews |  By Nose

    Dashi is Japanese stock, and Ichiban Dashi, this recipe, is used as a basis for soups, including miso soup, and in many other dishes. It doesn't taste fishy, but it does, to me, give everything a slight taste of the ocean (a bit like eating near a light ocean breeze). I have been practicing with the recipes in several English-language Japanese cookbooks and have consulted several Recipezaar members (thanks Mianbao and Akikobay!) and after some taste-testing, this method is what works best for me. You can vary the amounts depending on how strong you want to taste, and how strong the flavors of your particular ingredients seem to be.

    Recipe #108539

    7 Reviews |  By Bergy

    Be sure to use clear full flavored broth. Personally I like to add the carrots & mushrooms into the bowl of steaming broth without simmering them first , personal preference. This is such an attractive, easy to make, light soup that is just perfect for the start of an Oriental meal or with any meal. Substitute strands of cooked Chicken instead of the seafood. See footnore at bottom of recipe for clarifying broth

    Recipe #50435

    26 Reviews |  By Tebo

    This can be done under a broiler if a BBQ is not available. Prep time does not include marinate time.

    Recipe #30380

    63 Reviews |  By Ma?va

    Living in Japan I discovered this nice Japanese Cheesecake. Myself, I think it's really delicious.

    Recipe #90032

    I made this last summer holidays when I went back to Japan.It's really crispy and really nice, and you can serve it with fried sweet potato (satsuma imo), which we cook like french fries.

    Recipe #94133

    This is another recipe for dressing. It's really simple and tasty!

    Recipe #94912

    6 Reviews |  By Kirby

    A great way to enjoy one sadly overlooked vegetable. The Eggplant. Add your favorite protein for a great one dish meal! This is my version of my friend Mayumi's recipe. I prefer the long and thin Japanese or Chinese eggplant. They taste less acidic.

    Recipe #64955

    3 Reviews |  By Teej

    This is a quick, healthy meal I discovered when I didn't have all of the ingredients to make a Moosewood stuffed eggplant recipe. Double the sauce if you want extra sauce for your rice.

    Recipe #96279

    Love those restaurants where you get a meal and a show! I always get this dressing to go on the salad.

    Recipe #74453

    This is a light but filling soup that's easy to make and tasty. Note: This is a salty soup that can be made with white miso, but if you mix red and white, the flavor is superb. Some cooks drop an egg into the soup as it cooks, and/or add mushrooms or slices of white radish or potato. It can be served by itself or poured over a bowl of rice to make a gruel, accompanying a dish of fish and yellow Japanese pickles called takuan.

    Recipe #60689

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