Ordering Japanese food is convenient, but the wait, delivery fees, and growing total can make dinner more complicated than it needs to be. These 15 recipes cover the dishes people often order out, including ramen, curry, sushi, udon, teriyaki chicken, rice bowls, and lighter sides. There are also useful basics like dashi, sushi rice, and teriyaki sauce, plus strawberry mochi and Japanese cheesecake for dessert. Cook one for dinner, serve it with a simple side, and eat it while everything is still hot, crisp, or freshly assembled.
Chicken Ramen
Ready in 30 minutes, Chicken Ramen tops instant noodles and a tahini-laced chicken broth with caramelized ground chicken, chard, green onions, sesame seeds, and boiled egg. Garlic, ginger, soy sauce, brown sugar, and Sriracha build the broth and season the meat. Cook the noodles just before serving so they stay tender rather than soaking up too much liquid. The recipe makes 4 bowls for an at-home ramen dinner.
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Strawberry Mochi
Made in the microwave in 25 minutes, Strawberry Mochi wraps whole berries in dough prepared with strawberry purée, mochiko sweet rice flour, sugar, and water. The warm dough is rolled on cornstarch, cut into 8 pieces, and pinched around the fruit while still flexible. Serve the mochi soon after shaping for the softest, chewiest texture. Eat them as a small dessert after noodles, curry, or sushi.
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Udon Noodles
Stir-fried in 35 minutes, Udon Noodles combines thick noodles with red bell pepper, green beans, carrots, green onions, and sesame oil. Soy sauce, hoisin or oyster sauce, garlic, ginger, sugar, and cornstarch form the glossy sauce that coats the noodles and vegetables. Cook everything in a wok until the vegetables are tender but still have some bite. Serve the 4 portions straight from the pan with sesame seeds scattered over the top.
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Dashi
Using only water, kombu, and bonito flakes, Dashi produces 4 cups of Japanese broth in 30 minutes. The kombu soaks first, simmers briefly, and is removed before the bonito flakes steep in the hot liquid. Strain the broth once the flakes have released their flavor. Use it right away for miso soup, noodle bowls, and sauces, or refrigerate it so the base of another Japanese dinner is already prepared.
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Japanese Cheesecake
Baked in 55 minutes, Japanese Cheesecake uses cream cheese, butter, milk, separated eggs, lemon juice, vanilla, sugar, cake flour, and cornstarch. Whipped egg whites give the cake its light structure, while a water bath helps it bake gently and evenly. Let it cool before removing it from the pan so the soft center has time to settle. Cut the 12-serving cake into small slices and serve plain or with fresh fruit.
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Seaweed Salad
Tossed together in 5 minutes, Seaweed Salad coats wakame with sesame oil, soy sauce, rice vinegar, ginger, chopped shallot, and sesame seeds. There is no cooking beyond preparing the seaweed, so the dressing can be whisked and the salad assembled just before the rest of dinner is ready. Serve the 2 portions chilled or at room temperature. Eat it beside ramen, sushi, teriyaki chicken, or a rice bowl.
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Japanese Chicken Curry
Simmered in 40 minutes, Japanese Chicken Curry combines chicken thighs with onions, carrots, Yukon potatoes, ginger, garlic, grated apple, broth, and Japanese curry roux. Honey, soy sauce, and ketchup round out the thick sauce as the vegetables cook. The one-pot recipe makes 6 servings, which works well for a family dinner. Spoon the curry over hot rice and serve it as soon as the potatoes and chicken are tender.
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Coconut Ramen
On the table in 30 minutes, Coconut Ramen simmers instant noodles with mushrooms, bok choy, garlic, ginger, coconut milk, broth, turmeric, soy sauce, fish sauce, and red curry paste. Lime juice is stirred in near the end to cut through the creamy broth. Cook the noodles only until tender, then divide the soup among 4 bowls. Serve it hot when a richer ramen bowl sounds better than waiting for delivery.
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Copycat Panda Express Teriyaki Chicken
Cooked in 25 minutes, Copycat Panda Express Teriyaki Chicken pairs seared boneless chicken thighs with a sauce made from brown sugar, soy sauce, garlic powder, ginger, water, and cornstarch. The sauce thickens quickly and clings to the sliced chicken without requiring a bottled glaze. This recipe serves 4 and uses one pound of chicken. Plate it with steamed rice and vegetables for an easy counter-style dinner at home.
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Sushi Bake
Layered and oven-baked in 30 minutes, Sushi Bake spreads seasoned sushi rice beneath a mixture of crab, shrimp, mayonnaise, cream cheese, soy sauce, sesame oil, and Sriracha. A second spicy mayo goes over the warm casserole before serving. The pan feeds 8, making it easier than rolling individual pieces for a group. Serve portions with nori, cucumber, avocado, green onion, sesame seeds, and unagi or hoisin sauce.
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Sweet Teriyaki Sauce
Finished in only 8 minutes, Sweet Teriyaki Sauce cooks soy sauce, water, fresh ginger, garlic, brown sugar, and cornstarch in a saucepan. The cornstarch thickens the mixture in a few minutes, giving it a smooth consistency that works as a glaze or dipping sauce. The recipe makes about 6 ounces. Brush it over chicken or vegetables, spoon it onto rice, or serve it beside dumplings and homemade sushi rolls.
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Sushi Rice
Including soaking time, Sushi Rice takes 42 minutes and makes 8 servings from short-grain rice, water, rice vinegar, sugar, and salt. The rice is rinsed repeatedly, soaked for 30 minutes, then simmered covered for 12 minutes. Once cooked, season it gently so the grains keep their shape. Use it while assembling sushi rolls, sushi bake, or tuna bowls, and let it cool slightly before adding raw or chilled toppings.
Get the Recipe: Sushi Rice
Shrimp Tempura Roll
Prepared in 50 minutes, Shrimp Tempura Roll fills seasoned sushi rice and nori with fried shrimp, avocado, and cucumber. The shrimp batter uses flour, cornstarch, egg, and very cold water, which is fried until crisp before the rolls are assembled. The recipe makes 2 servings and is best eaten while the tempura still has crunch. Slice with a wet knife, then serve with spicy mayo, sesame seeds, and soy sauce.
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Skillet Miso Butter Chicken Thighs with Burnt Honey
Cooked in one pan in 30 minutes, Skillet Miso Butter Chicken Thighs with Burnt Honey coats 6 chicken thighs with white miso, soy sauce, sesame oil, apple cider vinegar, lemon, orange, butter, and honey. The chicken cooks until browned and the citrus-miso mixture forms a rich pan sauce. This recipe serves 4. Spoon the sauce over the chicken and serve it with rice and quickly cooked vegetables to catch every bit left in the skillet.
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Spicy Tuna Bowl
Assembled in 25 minutes, Spicy Tuna Bowl tops sushi rice with canned tuna mixed with mayonnaise, Sriracha, soy sauce, sesame oil, and lime juice. Cucumber, nori, green onions, and sesame seeds add freshness and crunch to each bowl. The recipe makes 4 servings, and the tuna mixture can be prepared separately for faster assembly. Serve the rice warm or cooled, then add the chilled toppings just before eating.
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