There’s a dish I come back to again and again when I want something deeply comforting — daikon simmered with thinly sliced beef in a savory-sweet dashi broth. In Japanese, it’s called daikon to gyūniku no nimono (大根と牛肉の煮物), and it’s one of those side dishes that makes a bowl of plain rice taste like a…

Nanban Zuke — Japanese Sweet and Sour Fried Fish Nanban zuke (南蛮漬け) is a Japanese dish of fried fish marinated in a sweet and sour sauce with vegetables. It’s one of those dishes that actually gets better as it sits — the fish absorbs the vinegar-based marinade and the flavours deepen over time. Make it…

Takenoko Tempura — Fresh Bamboo Shoot Tempura from the Garden Every spring in Kyushu, bamboo shoots push up through the ground and need to be harvested before they get too big. This year I dug up a batch from our garden — and the first thing I made with them was tempura. Takenoko tempura (たけのこの天ぷら)…

Tori Ten — Japanese Chicken Tempura from Oita Tori ten (とり天) is a regional specialty from Oita Prefecture in Kyushu — chicken coated in a light tempura batter and deep fried until golden and crispy. It’s less well-known internationally than tonkatsu, but in Kyushu it’s a staple home-cooked dish. The key difference from regular fried…

Crispy Outside, Silky Inside — The Magic of Agedashi Tofu Agedashi tofu (揚げ出し豆腐) is one of those Japanese dishes that looks impressive but is surprisingly simple to make at home. Blocks of firm tofu are coated in potato starch, lightly fried until golden and crispy, then served in a warm dashi broth. The contrast between…

Japan’s Ultimate Comfort Food — Made Easy Nikujaga (肉じゃが) literally means “meat and potatoes,” and it’s one of the most beloved home-cooked dishes in Japan. It’s sweet, savory, and deeply comforting — the kind of dish that every Japanese family has their own version of. Traditionally, nikujaga simmers on the stove for 30–40 minutes. But…

The Bowl That Explains Japanese Home Cooking Oyakodon (親子丼) — chicken and egg simmered together in a sweet-savoury broth, served over rice — is one of the most popular donburi dishes in Japan. The name means “parent and child bowl”: chicken is the parent, egg is the child. It’s a little poetic for a weekday…

Japan’s Favourite Ketchup Pasta Napolitan (ナポリタン) is a Japanese pasta dish that has nothing to do with Naples. It was invented in postwar Japan, built around ketchup, sausage, and whatever vegetables were in the fridge — and it became one of the most beloved comfort foods in the country. I make this for lunch on…

The Fish Dish That Feels Like Home Karei no nitsuke (カレイの煮付け) — simmered flounder in a sweet soy sauce broth — is one of those dishes that appears on Japanese dinner tables without fanfare. No special occasion. No elaborate prep. Just fish, a few pantry staples, and about 20 minutes. I made this last weekend…