Japanese

Pork and vegetable miso soup (tonjiru / butajiru)

Pork and vegetables miso soup (tonjiru / butajiru)

If you think that authentic miso soup should have only three solid ingredients — tofu, wakame and scallions — you might be in for a surprise. There are so many other ingredients that can be added to miso soup. Tofu is not even always a must.

Cook time: 40

Servings: 4 people

Bacon teriyaki rice balls

Sushi rice wrapped in belly bacon, brushed with teriyaki sauce, broiled and garnished with toasted sesame seeds. Inspired by one of the most stunning street food I have ever encountered in Japan.

Cook time: 30

Servings: 8 rice balls

Shoyuzuke egg yolks

Raw egg yolks are pickled in soy sauce, rice vinegar and sugar overnight. As the egg yolks sit in the liquid, they acquire a deeper color and absorb the flavors in it.

Cook time: 0

Servings: 4 people

Narutomaki and mushroom miso soup

A blend of fresh, dried and fermented ingredients, this soup is cooked with fresh cabbage and tomatoes, dried wakame and narutomaki, and fermented soy beans in the form of miso paste.

Cook time: 15

Servings: 6 people

Japanese shrimp fry (ebi furai)

Shelled and deveined shrimps are seasoned, dusted with flour, dipped in egg, coated in panko and deep fried until golden and crisp.

Cook time: 5

Servings: 4 people