Looking for a Simple & Easy Japanese Recipe? Check out our top 25 Japanese recipes that are both delicious and require minimal effort to prepare. These dishes include juicy chicken, tender fish, umami-flavored veggies, ramen, sushi, and more.
We eat Japanese food almost every day. We often eat light Japanese lunches like a tamago sando, teriyaki chicken donburi, or onigiri. We also enjoy more complete Japanese dinners like chicken katsu or furikake salmon with veggies like furikake and lemon shishito peppers or miso eggplant.
Below we've rounded up 25 of our favorite simple and easy Japanese recipes so you know exactly what to make the next time you are in the mood for Japanese food. All of these recipes are flavor packed, have a short cook and prep time, and easy cleanup.
1. Teriyaki Chicken Donburi
2. Baked Furikake Salmon with Kewpie Mayo
3. Furikake and Lemon Shishito Peppers
4. Chicken Katsu (Japanese Chicken Cutlet)
5. Spicy Tuna Onigiri (Japanese Rice Balls)
6. Miso Glazed Eggplant
7. Ajitama (Soft-Boiled Ramen Eggs)
8. Spicy Ahi Poke
9. Soft and Chewy Matcha Cookies
10. Spam Musubi
11. Spicy Kani Salad
12. Unagi Hand Roll
13. Vanilla Matcha Latte
14. Tamago Sando (Japanese Egg Salad Sandwich)
15. Crunchy Spicy California Roll
16. Uni Pasta (Sea Urchin Cacio e Pepe)
17. Gluten Free Mochi Waffles (Simple & Easy)
18. Hamachi Crudo (Yellowtail Carpaccio)
19. Teriyaki Tofu & Eggplant
20. Ikura Donburi
21. Hamachi Kama (Broiled Yellowtail Collars)
22. Shrimp Tempura Udon
23. Miso Salmon Crudo (Carpaccio)
24. Chocolate Truffle Mochi
25. Teriyaki Salmon Don
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25 Simple & Easy Japanese Recipes
- 3 cup short grain Japanese rice or calrose rice
- 4 cup filtered water
- 3 tablespoon soy sauce
- 1 tablespoon sake
- 4 tablespoon mirin
- 2 teaspoon brown sugar
- 1 small ginger knob
- 4 boneless, skin-on chicken thighs about 1 pound, see notes*
- kosher salt
- freshly ground black pepper
- 1 tablespoon garlic powder
- 1 tablespoon neutral cooking oil
- 2 green onions sliced
- sesame seeds
- Stovetop instructions - Place rice in a saucepan and rinse the rice in the sink until the water runs clear, then drain. Combine washed rice and filtered water in a medium saucepan. Bring the rice to a low boil, then reduce the heat to low. Cover the pot and simmer for 20 minutes or until the water is absorbed. Remove from the heat and let sit covered for 10 minutes. Fluff the rice with a fork.3 cup short grain Japanese rice or calrose rice, 4 cup filtered water
- Rice cooker instructions - Place rice in the electric rice cooker pot and rinse the rice in the sink until the water runs clear, then drain. Combine rice and filtered water in the pot and cook per the rice cooker directions.
Chicken Teriyaki Bowl
- Mix teriyaki sauce - Add soy sauce, sake, mirin, and sugar in a bowl. Use a grater to grate the ginger into the mixture and whisk until well mixed. Set aside.3 tablespoon soy sauce, 1 tablespoon sake, 4 tablespoon mirin, 2 teaspoon brown sugar, 1 small ginger knob
- Tenderize and season chicken - Tenderize the chicken so they are the same thickness. Generously season on both sides with salt, pepper, and garlic powder.4 boneless, skin-on chicken thighs, kosher salt, freshly ground black pepper, 1 tablespoon garlic powder
- Cook chicken - In a large skillet over medium heat, add oil. Once the oil is hot, use tongs to place the chicken skin side down. Use the tongs to gently push down on the meat so all of the skin comes into contact with the pan and cooks evenly. Cook for 5-7 minutes until the skin turns golden. Then turn the chicken thighs over, add a tablespoon of water to the pan, and cover with a lid. Cook for an additional 8-10 minutes or until the internal temperature reaches 165°F in the thickest part.1 tablespoon neutral cooking oil
- Simmer in sauce - Reduce the heat to low, then pour the teriyaki marinade over the chicken. Cook for an additional 2 minutes to reduce the sauce, baste the chicken with the sauce, then remove from heat.
- Cut chicken and assemble - Place the chicken on a cutting board and slice into strips. Divide rice into bowls, place the chicken on top of the rice, and drizzle with the teriyaki sauce from the pan. Sprinkle the chicken with sesame seeds and green onions.sesame seeds, 2 green onions