Non-Vegetarian Japanese Recipes
Browse 32 non-vegetarian Japanese recipes — with photos, cook times and nutrition. Find an easy non-vegetarian Japanese dish for tonight.
Ramen Tonkotsu
Are you ready to dive into the delicious world of Ramen Tonkotsu? Get ready for a flavor explosion with this Japanese classic! So, here's the deal: blanch those pork bones, rinse them off, and let them simmer in fresh water for 8+ hours. Don't forget to stir that broth occasionally until it turns into a beautiful milky-white color. While that's simmering away, braise your pork belly in a soy sauce mixture to make that mouthwatering chashu. Now for a little insider tip from yours truly: always make sure to skim off any impurities that rise to the surface while simmering the broth. Trust me, nobody wants a cloudy broth in their Ramen Tonkotsu! And hey, speaking of mistakes, let me tell you about the time I accidentally used too much ginger in my broth. Let's just say, my ramen had a bit of a kick that day! But hey, we all learn from our blunders, right? Now go ahead, savor every slurp of that rich, creamy goodness with tender chashu, soft-boiled eggs, and all the umami goodness your heart desires. Enjoy! 🍜
Chicken Karaage
Title: Chicken Karaage Ingredients: Chicken, Ginger, Garlic, Soy sauce, Sake, Granulated sugar, Potato starch, Vegetable oil, Lemon Instructions: Let's jazz up your day with some Chicken Karaage! Start by whisking ginger, garlic, soy sauce, sake, and sugar in a bowl. Add the chicken, stir it all up, then pop it in the fridge for at least an hour. Time for a deep dive into vegetable oil! Heat it up to 360 degrees F while you line a wire rack with paper towels and grab those trusty tongs. Don't forget the potato starch - toss the chicken in it until evenly coated. Description: Get ready to savor the crispy goodness of Chicken Karaage, marinated in a flavorful mix of soy, ginger, and garlic. This Japanese favorite is a real treat for any meal or snack! Anecdote: One time, in my rush to impress my guests, I accidentally mistook sugar for salt in this recipe. Let's just say, it was a memorable experience in finding the perfect balance between sweet and savory! Practical tip: To achieve extra crispy chicken, try double-frying the pieces. Once they're all coated and ready, fry them once, take them out to rest for a bit, then fry them again for that extra crunch. Your taste buds will thank you later! Let's get cooking and enjoy this delicious dish!
Honey Teriyaki Salmon
Hey there, folks! Today I'm gonna share with you a little mishap turned masterpiece recipe for my famous Honey Teriyaki Salmon. Trust me, you're in for a treat! Ingredients: - Salmon - Olive oil - Soy Sauce - Sake - Sesame Seed Instructions: 1. Mix all the ingredients in the Honey Teriyaki Glaze together. Whisk until everything is nicely blended. 2. Combine the salmon with the Glaze. 3. Heat up a skillet on medium-low heat. Add the oil. 4. Pan-fry the salmon on both sides until it’s cooked inside and the glaze thickens. 5. Garnish with sesame seeds and serve immediately. So, picture this: one time, I accidentally used rice vinegar instead of sake in this recipe. And you know what? It turned out surprisingly tasty! A happy kitchen accident, I'd say. Pro tip: Before adding the salmon to the skillet, pat it dry with paper towels. This will help achieve that perfect crispy sear on the outside. Enjoy your meal and remember, don't be afraid to play around with ingredients - you might just stumble upon a new favorite dish!
Japanese gohan rice
Japanese gohan rice is a simple yet essential dish, revered for its delicate texture and subtle sweetness. The grains, rinsed until the water runs clear and soaked to perfection, yield a tender yet slightly chewy bite that’s the foundation of countless Japanese meals. A splash of mirin and a scattering of spring onions infuse the rice with gentle umami and a bright, fresh finish, making it an effortless yet deeply satisfying side. Worth mastering for its versatility—it pairs just as well with grilled fish as it does with braised meats or simmered vegetables.
Japanese Katsudon
Crispy tonkatsu—pork cutlet fried to golden perfection—rests atop a bed of steamed rice, blanketed in a glossy, savory-sweet sauce and crowned with softly set eggs. The dish balances textures effortlessly: the shatteringly crunchy exterior of the cutlet gives way to tender meat, while the eggs add a delicate richness that clings to each bite. With its deep umami notes and subtle sweetness, katsudon delivers a satisfying, soul-warming meal that feels both comforting and refined. Worth the effort for its harmonious blend of simplicity and indulgence.
Katsu Chicken curry
Crispy golden katsu chicken meets a rich, aromatic curry sauce in this comforting dish, where tender chicken breast is coated in a light, crunchy panko crust before being smothered in a velvety blend of onions, garlic, and warm spices. The contrast of textures—crisp exterior giving way to juicy meat, all enveloped in a fragrant, slightly sweet sauce—makes each bite deeply satisfying. Worth the effort for its balance of hearty flavors and satisfying crunch, this dish delivers a taste of Japanese comfort food that’s as rewarding to make as it is to eat.
Sushi
Alright, folks, let's talk about sushi, my all-time favorite dish to make! Here's what you need: Sushi Rice, Rice Wine, Caster Sugar, Mayonnaise, Soy Sauce, and Cucumber. Now, let's get rolling! Pat out some rice on a nori sheet, shiny-side down. Remember to dip your hands in the vinegared water to avoid sticking. Spread the rice evenly, leaving the far edge clear for sealing. Oh, let me tell you about the first time I made sushi at home. I accidentally put way too much rice on the nori sheet and ended up with a giant sushi roll that barely fit in my mouth! Lesson learned: less is more when it comes to sushi rice. Pro tip: To make your sushi rolls extra tasty, try adding a sprinkle of sesame seeds on top before rolling. It adds a nice crunch and nutty flavor - you won't be disappointed! This homemade sushi recipe is all about the perfect balance of flavors - tender sushi rice, fresh cucumber, and creamy mayo all in one bite. Enjoy your sushi-making adventure, and remember, practice makes perfect!
Teriyaki Chicken Casserole
This comforting casserole layers tender chicken with crisp-tender vegetables in a glossy, umami-rich teriyaki sauce, where the sweetness of brown sugar balances the deep savoriness of soy sauce, the warmth of ginger, and the punch of garlic. The dish delivers a satisfying contrast of textures—juicy meat, snappy veggies, and a lightly thickened sauce that clings just enough to every bite. Worth making for its effortless crowd appeal, it’s a weeknight hero that feels indulgent without demanding much effort, leaving you with a dish that’s as rewarding to eat as it is to share.
Yaki Udon
Yaki Udon delivers a deeply savory, umami-rich stir-fry where thick wheat noodles soak up a glossy sauce of soy, oyster, and a touch of mirin, their chewy texture balanced by tender-crisp bell peppers, cabbage, and mushrooms. A quick sear in a hot pan caramelizes the vegetables just enough to sweeten their natural flavors, while a final scatter of scallions adds a bright, fresh finish. This dish is worth making for its ability to transform humble pantry staples into a satisfying, restaurant-worthy meal with minimal effort.
Tonkatsu pork
Tonkatsu is a beloved Japanese dish featuring tender pork cutlets, pounded thin for even cooking and coated in a shatteringly crisp panko crust. The golden-brown exterior gives way to juicy, succulent meat, while a simple tangy tonkatsu sauce—often a mix of sweet, savory, and umami—ties everything together. Elevating the classic breading with grated Parmesan adds a subtle depth that keeps every bite irresistible. With its perfect balance of crunch and tenderness, this dish is a surefire way to turn a weeknight dinner into something truly special.
Chicken and Miso Ramen Noodle Soup
Ahoy there, foodies! Today, I'm sharing with you my own twist on the classic Chicken and Miso Ramen Noodle Soup. Trust me, it's a real game-changer! Ingredients: - Angel hair pasta - Baby carrots - Hardboiled eggs - Ginger root - Low-salt chicken stock - Miso paste - Nori - Onion - Sesame seeds - Chicken breast Instructions: 1. Cook angel hair pasta according to package instructions. 2. In a pot, combine chicken stock, miso paste, and sliced ginger. Bring to a simmer. 3. Add chopped onion, baby carrots, and sliced chicken breast. Cook until chicken is tender. 4. Serve the soup over cooked angel hair pasta. Garnish with halved hardboiled eggs, nori strips, and sesame seeds. Pro tip: Don't be like me and forget to taste the broth before serving! I once added way too much miso paste and ended up with a super salty soup. Lesson learned: always adjust seasoning to your liking. So there you have it, folks! A hearty and soul-warming Chicken and Miso Ramen Noodle Soup that will make your taste buds dance. Enjoy!
Soba Noodle In Kombu Dashi With Teriyaki Salmon
This elegant dish pairs tender teriyaki-glazed salmon with chewy soba noodles in a fragrant kombu dashi broth, finished with a sprinkle of goji berries for a subtle sweet-tart contrast. The salmon’s glossy glaze—balanced between smoky teriyaki and delicate umami—complements the broth’s clean, oceanic depth, while the soba’s firm bite holds its own against the silky sauce. A study in precision and restraint, it transforms humble pantry staples into a bowl of refined comfort, where every element sings in harmony. Worth the effort for its balance of textures and layered flavors alone.
Neoguri (Spicy Seafood Ramen)
Neoguri Spicy Seafood Ramen delivers a bold, umami-rich broth layered with tender mussels, chewy noodles, and a perfectly poached egg. The dish balances fiery heat with briny sweetness, while a final sprinkle of scallions adds a bright, fresh finish. Worth making for its deeply satisfying depth of flavor and the way it transforms simple ingredients into a restaurant-worthy bowl.
Chicken Teriyaki with Soba Noodles
This dish is a vibrant, umami-rich bowl of Chicken Teriyaki with Soba Noodles, where tender pieces of chicken are glazed in a glossy, sweet-savory teriyaki sauce and tossed with chewy buckwheat noodles. The sauce balances deep soy notes with a gentle warmth from ginger, while the noodles add a satisfying bite that soaks up every last drop of flavor. It’s a dish worth making for its effortless balance of comfort and sophistication—perfect for a quick weeknight dinner or a meal that feels like a treat.
Japanese Ramen
Alright folks, let me tell you about my journey with Japanese Ramen. One time, I accidentally used twice the amount of soy sauce in the broth, and boy, it was a salty surprise! Lesson learned: always double-check your measurements, no matter how confident you are in your cooking skills. Now, a unique tip for you - when cooking the ramen noodles, add a splash of sesame oil to the boiling water for extra flavor. Trust me, it makes a difference! So, here's how you rock this Japanese Ramen recipe: start by simmering the chicken broth with soy sauce and mirin. While that's bubbling away, cook your noodles to perfection. When everything's ready, assemble your bowl with noodles, broth, and all the toppings. Oh, and don't forget the soft-boiled eggs - they're the cherry on top! Get ready to savor the rich umami flavors of this homemade Japanese Ramen. It's a bowl of comfort with a touch of my own salty mishap. Enjoy!
Miso-Glazed Teriyaki Chicken Ramen Bowl
Imagine a steaming bowl of rich, savory broth, its surface shimmering with a touch of sesame oil. Woven into the depths are springy ramen noodles, each strand ready to be twirled around your chopsticks. But the real star is the chicken — lacquered in a sweet and salty miso-teriyaki glaze that caramelizes to a perfect, sticky finish. This isn't just a soup; it's a journey through Japan's most comforting flavors, from the earthy depth of the broth to the bright pop of scallions. You'll feel the warmth spread through you with every single slurp. It's a bowl that asks nothing of you but to be enjoyed, fully and completely.
Teriyaki Salmon Sushi Bowl with Miso Ramen Broth
Imagine this: you’re sitting in a cozy Tokyo izakaya, the steam rising from a bowl that’s part sushi, part ramen, and pure comfort. This teriyaki salmon sushi bowl swims in a silky miso ramen broth that wraps each grain of rice in umami warmth. You get the crunch of fresh cucumber, the creaminess of avocado, and the sweet-savory glaze on flaky salmon—all in one spoonful. It’s my love letter to those nights when you crave everything Japanese at once. The broth is quick to come together, made with white miso and a touch of dashi, while the salmon gets that signature sticky teriyaki finish in the pan. Every bite feels like a discovery, and I promise you’ll be scooping up every last drop.
Chicken Teriyaki Ramen Bowl
There are days when only a bowl of steaming noodles will do, and this Chicken Teriyaki Ramen Bowl is here to wrap you in a warm, savory hug. Picture tender, juicy chicken thighs glazed in a glossy, sweet-and-savory teriyaki sauce, resting atop a bed of springy ramen noodles swimming in a deeply flavored soy-miso broth. Every spoonful brings you layers of umami — from the rich dashi stock to the subtle earthiness of miso, all brightened by a shower of fresh green onions and a soft-boiled ajitsuke tamago. It’s a weeknight wonder that tastes like you spent hours at the stove, yet comes together in under an hour. Trust me, you’ll want to slurp every last drop.
Teriyaki Chicken Sushi Bowl with Miso Ramen Broth
Imagine a warm bowl that brings together the best of Japanese comfort food—a symphony of textures and flavors that will transport you straight to a bustling Tokyo kitchen. You start with succulent chicken thighs, marinated in a homemade teriyaki glaze that caramelizes to a sticky, sweet-salty perfection as it sizzles in the pan. The chicken rests atop a bed of seasoned sushi rice, each grain slightly tangy with rice vinegar and subtly sweet. Then comes the surprise: a ladleful of rich miso ramen broth infused with dashi, soy, and a hint of chili, poured around—not over—the rice to keep it pristine. Toppings of creamy avocado, crisp cucumber, nori strips, and a soft-boiled ajitsuke tamago add layers of color and crunch. Every spoonful is a journey through umami, warmth, and pure satisfaction. This dish was born from my love of late-night ramen shops and the sushi bar's precision—a bowl that feels like a hug from an old friend.
Chicken Teriyaki Donburi with Miso Soup
There's something magical about the first bite of a perfectly glazed chicken teriyaki donburi—thick, glossy slices of caramelized thigh meat nestled on a bed of steamed rice, with the savory-sweet sauce soaking into every grain. You’ll feel the warmth of a classic Japanese home kitchen as the aroma of soy, mirin, and ginger fills the air. To complete the experience, a bowl of silky miso soup with tofu and wakame offers a comforting, umami-rich companion. This isn't just a meal; it's a quiet moment of balance and satisfaction, where each element—from the tender chicken to the soothing broth—invites you to slow down and truly savor the harmony of authentic Japanese flavors.
Spicy Miso Ramen with Chashu Pork
Picture this: a rich, steaming bowl of miso ramen, its broth a deep, savory elixir kissed with a gentle heat that warms you from the inside out. This is not your average quick noodle soup; it's a labor of love inspired by the bustling ramen-ya of Sapporo. You'll start by crafting a fragrant tare, a flavor base of white miso, garlic, and chili bean paste, which mingles with a luscious chicken and dashi broth. Then comes the jewel: tender slices of chashu pork, slow-braised until they melt on your tongue. Each slurp of the springy noodles, each bite of the soft-boiled egg and crisp scallions, builds a symphony of umami. This bowl is your escape to a cozy Tokyo alley, a moment of pure comfort that you can create in your own kitchen.
Spicy Miso Ramen with Chashu Pork
Imagine a steaming bowl of rich, savory broth that wraps you in warmth on a chilly evening. This spicy miso ramen is a symphony of umami – a deep, complex tonkotsu-style base infused with fiery chili bean paste and sweet white miso. Tender, slow-braised chashu pork belly melts on your tongue, while a perfectly soft-boiled ajitsuke tamago adds a luscious, creamy contrast. You'll twirl springy, curly noodles through the fragrant, almost creamy soup, each slurp bringing a gentle heat that builds with every bite. A sprinkle of crunchy sesame and bright scallions finishes the bowl, making this not just a meal, but a moment of pure, soulful comfort. Trust me, you'll want to savor every last drop.
Tonkotsu Ramen with Chashu Pork and Soft-Boiled Egg
Imagine a bowl of pure umami comfort: a rich, creamy tonkotsu broth that has simmered for hours, releasing deep pork flavor in every silky sip. You twirl your chopsticks through springy, alkaline noodles, lifting them through the golden broth, and then you break into a perfectly jammy soft-boiled egg that oozes into the soup. Slices of melt-in-your-mouth chashu pork, caramelized at the edges, rest on top alongside crunchy menma bamboo shoots and bright green scallions. This is ramen the way it’s meant to be—nourishing, soulful, and utterly satisfying. You’ll feel transported to a tiny ramen-ya in Fukuoka, where every bowl tells a story of patience and passion. Let’s make it together; your kitchen will smell incredible.
Chicken Teriyaki Donburi with Miso Soup
There are days when you crave a bowl that wraps you in warmth, and this Chicken Teriyaki Donburi is exactly that. Imagine tender thighs glazed in a glossy, homemade teriyaki sauce that clings to each slice, its sweetness perfectly balanced by a hint of ginger and soy. You'll serve it over a bed of steamy short-grain rice, alongside a simple yet soulful miso soup with silken tofu and scallions. The broth, with its earthy white miso and dashi undertones, feels like a hug in a bowl. Together, this duo is more than a meal—it's a pause from the rush, a moment of genuine comfort. I hope you make it on a quiet evening, letting the flavors slow you down.