Tonkatsu (トンカツ) is one of the most beloved western style Japanese foods called yōshoku (洋食). It is a pork loin breaded with flour, egg, and Panko (bread crumbs), then deep fried. It’s not the healthiest Japanese food, but it is rather a comfort food which everybody can’t get enough of.
Spaghetti Neapolitan (ナポリタンスパゲティ) is a Western-style Japanese pasta dish. The spaghetti is first boiled, then pan-fried with ham or sausage, onions, and bell peppers, and seasoned with tomato ketchup. While it was influenced by European pasta dishes, it was created in Japan as an original recipe and is not a traditional Japanese dish. Despite its similar name, it is different from the Italian Spaghetti alla Napoletana.
Salmon flakes are pan-fried, moisture-reduced salmon that make a great topping for steamed rice. Strongly seasoned with salt, they resemble furikake rice seasoning and are not only perfect for rice but also for various dishes like pasta and salad. While not meant to be served as an entrée, salmon flakes are a convenient and versatile dish to prepare in advance and keep on hand.
Tempura is one of the most famous Japanese foods outside Japan. It is battered and deep fried seafood and vegetables. Tempura can be as formal as you want it to be at very expensive Tempura specialty restaurants in Japan, or casual home cooking. It is not that hard to fry Tempura, but you may need to practice a couple of times. However, it is worthwhile because freshly made Tempura is just so heavenly!
Gyudon is a popular Japanese rice bowl dish featuring thinly sliced beef and onion cooked in sweet and savory sauce which is piled on top of steamed rice. The rice absorbs all the flavorful sauce from the beef cooked in umami-rich dashi and soy sauce. It is a lunch time staple both at home and in restaurants in Japan.
Dorayaki is one of the most popular Japanese confectioneries known as Wagashi. Anko (sweet red bean paste) is sandwiched between sweet and fluffy pancakes. It is a traditional Japanese sweet beloved by the old and young. In the Kansai region, Dorayaki is also called Mikasa, named after Mt. Mikasa in Nara Prefecture.
Anko, a sweet red bean paste, is an essential ingredient for Japanese traditional confectioneries, called Wagashi. It is a paste made with azuki red beans and sugar, and it’s used in many Japanese dishes and desserts such as pastries, cakes, mochi, and ice cream.
Nikujaga (肉じゃが) is a Japanese dish of stewed beef and potatoes in a savory sauce. The name comes from the Japanese words for meat (niku) and potatoes (jagaimo). It is one of the most beloved home-cooked dishes in modern Japanese cuisine.
Chicken Teriyaki is a beloved Japanese dish, and it has grown in popularity beyond Japan, especially in the U.S. Sweet and savory teriyaki flavor is appealing to many Americans, and it is a staple dish at Japanese restaurants in any town now. Chicken Teriyaki is easy to make at home with simple ingredients.