🇯🇵 Japanese Recipes
50 japanese recipes converted from YouTube cooking videos. Authentic dishes with full ingredients, step-by-step instructions, and nutrition info.
【大人気】ジップロックでもっと簡単に！生チョコサンドクッキー
Crisp, buttery chocolate cookies that are easy to make and perfect for a quick snack. The dough is chilled and sliced for uniform, melt‑in‑your‑mouth cookies. Makes about 7 generous cookies.
Laminated Japanese Milk Bread (Soft Butter Roll)
A soft, fluffy Japanese‑style milk bread with buttery, flaky layers created by a simple lamination process. The dough is enriched with milk, butter, and egg, then folded around a cold butter block multiple times, chilled, proofed, and baked to a golden crust. Perfect for sandwiches or enjoying plain.
Oyster Motoyaki (Japanese Miso Baked Oysters)
A Japanese-style baked oyster dish featuring plump oysters topped with a savory-sweet miso mayonnaise sauce, baked and broiled for a golden finish. Includes optional panko or pork panko for texture. Perfect as an appetizer or special treat.
Sanji and Taijo's Curry (One Piece Inspired Japanese Curry)
A rich, homemade Japanese curry inspired by the iconic dish from One Piece. This recipe builds a deep beef stock, creates a fragrant garam masala from scratch, and finishes with tender ribeye, vegetables, and sweet apples for a perfect balance of savory and sweet. Served over fluffy basmati rice, it captures the spirit of the anime while delivering restaurant‑level flavor.
Garlic Butter Soy Chicken Thighs
A quick, high‑protein Asian‑fusion chicken thigh dish featuring a savory soy‑butter glaze, sweet honey, and fragrant garlic‑green onion aromatics. Perfect for a satisfying dinner that feels indulgent yet stays low‑carb.
今流行りのプリングルズチョコ食べてみた正直な感想
A viral Japanese snack where classic salted Pringles are filled with melted chocolate, then chilled until set. Sweet and salty, perfect for a quick treat or party novelty.
Japanese Hokkaido Milk Bread (Tangzhong Method)
A soft, fluffy Japanese milk bread made with the tangzhong technique. The dough is enriched with butter, milk, and egg, then divided into six rolls for a perfect sandwich loaf. Follow the step‑by‑step instructions for a bakery‑level result at home.
Soy-Glazed Fried Chicken from Chainsaw Man
A izakaya‑style feast inspired by Chainsaw Man featuring double‑fried chicken thighs marinated in soy, ginger, and garlic, glazed with a spicy honey‑soy sauce, and a sweet‑savory rolled Japanese omelette (tamagoyaki). Perfect for sharing with friends over drinks.
【簡単スイーツ】プリングルスチョコレート（じゃがりこ、プチポテトうすしお味Ver.）の作り方
A no‑bake Japanese‑style snack bar that coats crunchy Jagarrico corn puffs in silky salted milk chocolate. The bars are easy to make, require only a few ingredients, and are perfect for a sweet‑and‑salty treat.
Crispy Chicken Katsu
A step‑by‑step guide to Joshua Weissman's ultimate crispy chicken katsu – pounded chicken breast coated in flour, egg and Japanese panko, shallow‑fried to golden perfection, served with homemade tonkatsu sauce and a spicy cabbage slaw.
Miso Pork Ramen
A budget-friendly, restaurant‑style miso pork ramen made from scratch. Crispy seared ground pork, a rich miso‑chicken broth, buttery corn, soft‑boiled egg, and al‑dente ramen noodles come together for a comforting bowl that rivals pricey ramen shops.
Sanosan's Legendary Shio Ramen
A faithful recreation of Sanosan's iconic shio ramen broth, featuring a clear, umami‑rich dashi‑based soup, homemade shio tare, and a blend of chicken, pork, and shrimp aromatics. Follow the step‑by‑step guide to build a restaurant‑quality bowl at home and serve it fresh for maximum impact.
Basic Clear Ramen Broth (Double Stock Method)
A step‑by‑step guide to making a crystal‑clear, umami‑rich ramen broth using Adam Liaw’s double‑stock method. This recipe combines a meat‑based stock with a kombu dashi to create the perfect base for any ramen bowl.
Homemade Pork Bone Ramen Broth (Tonkotsu Style)
A rich, milky pork bone broth made from pork neckbones and pig's feet, simmered for hours with aromatics, dried shiitake, kombu, and bonito flakes. This broth forms the perfect base for Japanese ramen, delivering deep umami flavor and silky texture.
It’s invasive… but it’s SO TASTY 😭 Japanese Knotweed!
A quick, flavorful stir‑fry that turns invasive Japanese knotweed shoots into a tasty spring‑time snack. The shoots are blanched, then tossed with garlic, firm tofu, black walnut syrup, mirin and soy sauce for a sweet‑savory bite. Pickled knotweed shoots can be prepared ahead for an extra tangy side.
The Best Kept Secret to a Fluffy Protein Pancake
Fluffy, thick Japanese‑style protein pancakes that are high in protein, low in sugar, and perfect for a filling breakfast or post‑workout meal. The recipe uses whipped egg‑white meringue for a cloud‑like rise and a vanilla whey protein for cake‑like flavor.
Teriyaki Chicken Fried Rice
A tasty Japanese‑inspired fried rice that combines sweet‑savory teriyaki chicken with fluffy rice, mixed vegetables, and scrambled egg. Perfect for a quick weeknight dinner that satisfies the whole family.
Have You Tried a Japanese Fluffy Yogurt Cake?
A light and airy Japanese-style soufflé cake made with Greek yogurt. This low‑calorie, low‑fat dessert requires just a few simple ingredients and delivers a cloud‑like texture that's perfect for any occasion.
soy pickled eggs are the best
A simple Japanese‑style snack of hard‑boiled eggs marinated in a savory soy‑mirin sauce. Perfect for quick protein bites, party snacks, or a salty treat any time of day.
Homemade Sake (Japanese Rice Wine)
A step-by-step guide to making authentic sake (rice wine) at home, using koji, polished rice, and wine yeast. This recipe yields about 1 gallon of sake and is designed for beginners, with clear instructions for each stage of fermentation, filtering, and bottling.
Japanese Curry (Kare Raisu)
A comforting Japanese-style chicken curry made from scratch using clarified butter, Japanese curry powder, and a butter‑flour roux. The dish is sweet‑savory, mildly spiced, and perfect served over rice. Kenji’s method balances traditional flavors with modern technique for a hearty family meal.
Amazing Matcha Green Tea Sponge Cake Recipe
A light, airy green matcha sponge perfect for cupcakes or a 6‑inch round cake. The technique of gently heating the eggs and carefully folding the dry ingredients creates a silky texture that stays moist, especially when brushed with simple cake syrup.
Macro-Friendly, High Protein Honey Teriyaki Chicken & Rice
Eight high‑protein honey teriyaki chicken and rice bowls made in a slow cooker. Each bowl delivers about 40 g protein and only 9 g fat, perfect for meal‑prepping lunches all week. Served with a low‑calorie yum yum sauce.
CRAZIEST STEAK HACK IVE EVER TRIED!!!!
A food‑science technique that transforms a regular beef steak into a marbled, A5‑style Wagyu experience by infusing Wagyu beef tallow and gelatin into the muscle fibers using a vacuum‑seal and refrigeration.
My Favorite Japanese Gyoza Dumplings
Kenji shows how to make classic Japanese gyoza with a simple pork‑cabbage filling, store‑bought wrappers, and the perfect pan‑fried‑then‑steamed “pot‑sticker” technique. The dumplings can be frozen for up to a month and cooked straight from the freezer.
Just pour eggs over ramen and the result will be amazing! Easy, quick and very delicious!
A quick, flavorful twist on instant ramen featuring buttery garlic, a hint of heat, sweet soy glaze, and fluffy scrambled eggs, finished with crunchy bagel seasoning and fresh green onion.
Japanese Milk Bread Dinner Rolls
Fluffy, buttery Japanese milk bread rolls made with the tangzhong method, brushed with garlic butter and flaky sea salt. Perfect as a side dish for dinner or a snack.
Japanese Fluffy Cake (Super Easy)
A light, airy Japanese-style fluffy cake made with just four simple ingredients—egg yolks, vanilla yogurt, flour, and sugar. The cake bakes at a low temperature for a gentle rise, resulting in a cloud‑like texture that's perfect with tea or coffee.
EASIEST Jiggly Japanese Cotton Cheesecake - Uncle Rikuro Style (EASY + PERFECT home cook recipe)
A light, airy, and creamy Japanese-style cheesecake inspired by Uncle Rikuro's famous Osaka jiggly cheesecake. The recipe uses a gentle folding technique and a water‑bath bake to achieve a cloud‑like texture that wobbles when the plate is tilted.
Ultimate Japanese Curry (From-Scratch Roux & Sauce)
A deeply aromatic Japanese curry made entirely from scratch, including homemade curry roux, dashi, and a rich, velvety sauce. This recipe is a labor of love, resulting in a restaurant-quality curry with layers of flavor, perfect for a special occasion or a weekend project.
PROVANDO COCA-COLA COM AMENDOIM (TREND VIRAL DO JAPÃO)
A simple Japanese-inspired snack trend where a handful of roasted salted peanuts are dropped into a chilled Coca‑Cola can, creating a balanced sweet‑salty, fizzy drink that’s perfect for movie nights or a quick refreshment.
Japanese Onigiri (Rice Balls) with Various Fillings
Classic Japanese onigiri (rice balls) with a variety of traditional fillings, shaped by hand, plastic wrap, or a mold. Perfect for snacks or lunch boxes, with step-by-step instructions for each method and tips for keeping your onigiri fresh and delicious.
Japanese Milk Bread with Tangzhong
A soft, fluffy Japanese milk bread made using the Tangzhong method. The partially cooked flour‑water gel locks in moisture, giving the loaves a cloud‑like crumb that stays tender even after toasting.
The Ultimate Instant Ramen Upgrades
A quick and flavorful ramen bowl where noodles are first boiled, then crisped in sesame oil, tossed with shrimp, crunchy vegetables, and a savory oyster‑sesame gravy. Perfect for a fast weeknight dinner that feels restaurant‑style.
Rice Cooker Miso Salmon 🐟🍚
A simple, one‑pot Japanese‑inspired meal where salmon marinated in sweet miso sauce cooks together with seasoned rice, shimeji and enoki mushrooms in a rice cooker. Perfect for busy weeknights.
Vegetarian version & NO CARB version of the VIRAL TIKTOK SALMON BOWL RECIPE BY EMILY MARIKO
A low‑calorie, vegetarian bowl that mimics salmon using marinated tofu served over fluffy cauliflower rice. Finished with teriyaki sauce, kiwi mayo, sriracha, fried garlic and onion, crisp shallots, nori strips and creamy avocado. Quick, nutritious, and perfect for a diet‑friendly dinner.
Japanese Ramen from Scratch
A step‑by‑step guide to making authentic Japanese ramen at home, featuring a rich pork‑bone broth, homemade black garlic oil, shoyu tare, melt‑in‑your‑mouth chashu pork belly, and classic ramen toppings.
Viral Japanese Sweet Potato Hack
A simple Korean-inspired hack for turning Japanese sweet potatoes into a creamy, custardy, jammy treat using only an air fryer and an ice bath. Perfect as a side dish or snack.
Homemade Japanese Tofu
Learn how to make your own firm tofu from yellow soybeans and nigari, exactly as the Japanese do. This detailed recipe guides you from soaking the beans to the final pressing, with tips for storage and reusing the soy residue (okara).
matcha cake in rice cooker 🍵
A light, fluffy matcha‑flavored cake made without an oven – simply whisk, fold, and steam it in a rice cooker. Perfect for a quick tea‑time treat.
Soy Sauce Ramen (Shoyu Ramen) – Easy Instant Version
A quick, tasty, and nutritious bowl of shoyu (soy sauce) ramen made with instant noodles. The recipe follows the simple method shown by Yoshi Fujiwara, using 500 ml of water, 3‑minute noodle cooking, and classic toppings like green onion, nori, sliced pork, and a soft‑boiled egg. Perfect for a fast lunch or dinner.
Sausage Making: A Day at Japan's Butcher with 110 Years of History!
Traditional Japanese‑style sausages made from carefully trimmed pork, back‑fat, and a simple salt‑pepper‑sugar seasoning. Five variations are prepared: classic plain, herb‑infused Arabiki, citrus‑bright Natsumikan rosemary, vibrant green spinach, and spicy chorizo. The process includes brining, ice‑broth emulsification, precise grinding, stuffing into natural casings, smoking, and cooling – all demonstrated by Cooking with Dog.
Fried Okara Balls with Teriyaki Sauce
Vegetarian balls made from okara (soy pulp) mixed with vegetables, fried at 180 °C then glazed with a homemade teriyaki sauce. A tasty way to use leftover okara and enjoy simple, quick Japanese cooking.
VIRAL JAPANESE YOGURT CHEESECAKE CUPS
A quick, no‑bake, high‑protein dessert that mimics the creamy texture of Japanese cheesecake using just Greek yogurt and sweet crackers. The base recipe can be customized with lemon‑raspberry, tiramisu, banana‑peanut butter, or double‑chocolate variations for a fun, protein‑packed treat.
Beef and Cheese Yakitori Skewers, Homemade Teriyaki Sauce
Skewers inspired by Japanese yakitori, made of thin slices of beef carpaccio wrapped around sticks of Gruyère cheese, all glazed with a slightly sweet homemade teriyaki sauce flavored with ginger and garlic. Quick to prepare, these bites are perfect for an appetizer or a convivial main dish.
Simple Veggie Ramen Stock
A clear, flavorful vegan ramen broth made with onion, garlic, celery, Fuji apple, potato, cremini mushrooms, Himalayan pink salt, and kombu. This basic stock is perfect as a foundation for any plant‑based ramen bowl and can be stored for weeks or frozen for months.
Kenji's Cooking Show
A quick‑cook, Japanese‑inspired salmon fillet brushed with a sweet‑salty miso glaze, finished in a hot pizza oven or broiler. Served with roasted broccolini, maitake mushrooms, and a simple arugula salad.
Tonkotsu Ramen Broth
A rich, creamy Japanese tonkotsu ramen broth made by simmering pork femur bones, knuckles, and neck bones for 8‑10 hours. This step‑by‑step guide from Duke’s Ramen shows how to extract maximum collagen and flavor for a silky soup base perfect for ramen or any noodle dish.
How to make fried sushi rolls at home
Crispy, golden‑brown fried sushi rolls packed with seasoned sushi rice, shrimp, cucumber and a hint of cream cheese. The rolls are lightly breaded with Japanese panko and fried to perfection, then served with yum‑yum sauce, oyster sauce and wasabi. Perfect as a snack or appetizer for sushi lovers who want a fun twist.
Sushi Rice (Japanese Short-Grain Rice)
A step‑by‑step guide to perfectly cooked Japanese short‑grain sushi rice. The method works on the stovetop or in an electric pressure cooker and includes soaking, precise water ratio, steaming, and resting for fluffy, slightly sticky rice ideal for sushi, onigiri, or Korean kimbap.