Here are 10 of my favorite family-friendly Japanese recipes that are ready to serve in 30 minutes or less. These are perfect for home cooks who have busy schedules but still want home style Japanese food. Some of the dishes have been “Americanized” (such as the poor man’s spicy tuna roll) to make the ingredients on the shopping list easier to find.
When I first made this recipe I didn’t expect the exterior to reach this level of crispiness - pretty much the same as if I had deep fried the chicken! The secret is in the breadcrumbs: lightly toasting them in a pan with a little olive oil gives them a crispy texture. Baking them in the oven yields a dry crispy exterior and super juicy interior. Serve with tonkatsu sauce (Japanese barbecue sauce) and a side of shredded cabbage. GET THE RECIPE
I call these the poor man’s version of spicy tuna rolls because I’m using canned tuna instead of fresh. The result is just as satisfying and costs significantly less! GET THE RECIPE
One of my favorite izakaya dishes, omurice is simply fried rice mixed with ketchup and wrapped in an omelet. It’s fast, filling and kid friendly. GET THE RECIPE
Every year, when I take my two month-long trip to Japan (my mother lives there) I make sure to have pasta at least once a week. What a lot of people don’t know is that Japanese pasta is as good, if not better, than what you find in Italy. My version has classic Japanese flavors by using a mix of canned tuna, cherry tomatoes, soy sauce, rice vinegar, sesame oil, shiso leaves and chopped nori. It’s served chilled and pairs beautifully with a glass of white. GET THE RECIPE
I make noodle soup for lunch almost every day because it’s quick, easy and fairly healthy. Hot udon noodle soup is comforting and hits the spot whenever I crave an umami filled dish. I often add an egg and top it with tororo kombu for a truly satisfying homemade meal. GET THE RECIPE
There is nothing bland about tofu in this tofu dengaku recipe! Here the tofu is cut into strips and brushed with a thick sweet miso glaze. The dish is finished in the oven by broiling the glaze until it’s bubbly and slightly charred. It’s seriously delicious! GET THE RECIPE
A big part of enjoying okonomiyaki is the experience itself; to be seated around a hot plate with family and friends and making Japanese pizza (or pancake) filled with seafood and veggies. Since I don’t have a hot plate at home I’ve used a pan and substituted batter for eggs, turning the classic okonomiyaki into some kind of a frittata. I’m only using cabbage as the filler but you can add your own twist to this quick and easy recipe! GET THE RECIPE
I go between udon and soba for lunch, it’s a habit I picked up while living in Tokyo. 5$ is all you need to eat an amazing bowl of noodles there and all I could afford during my early 20s. Since then, I’ve been making my own at home, adding various toppings and changing the flavor of the broth from mild to salty. It’s versatile and helps me maintain a healthy weight. GET THE RECIPE
This recipe is as easy as it gets! The chicken is poached and served on a bed of cucumber and cherry tomatoes, and topped with a sauce made of soy sauce, honey, chili oil and ground sesame. It’s very simple but very tasty! GET THE RECIPE
This noodle dish is a little different in that the noodles are served separate from the broth. The word tsukemen literally means “dipping noodles” and in order for this dish to be good, the dipping broth has to be more concentrated. This recipe comes with a deeply flavored spicy miso broth. GET THE RECIPE