14 Japanese Dinners at Home That Taste Better Than Your Favorite Takeout

Takeout night is fun, but these Japanese dinners at home are cheaper, fresher and honestly not hard at all. Most of them use the same few pantry staples: soy sauce, mirin, rice, eggs and a bag of green onions. Some are ready in 15 minutes, others simmer slowly for a cozy weekend. If you loved our easy salmon dinners, you will feel right at home here. Grab your chopsticks and let us cook..

Japanese Dinners Start With Oyakodon, the Chicken and Egg Bowl

Oyakodon means “parent and child bowl” because chicken and egg cook together in one pan. Tender chicken thigh and onion simmer in a sweet and salty broth, then softly set eggs are poured over the top. Slide it all onto hot rice and dinner is done in about 20 minutes. It is the dish Japanese moms make on busy nights. How do you like your eggs: A) runny, B) just set, or C) fully cooked?

You will need: 2 boneless chicken thighs cut in bite size pieces, 1 small onion thinly sliced, 4 eggs, 3/4 cup dashi or chicken broth, 2 tbsp soy sauce, 2 tbsp mirin, 1 tbsp sugar, 2 cups cooked short grain rice, 2 green onions sliced

How to make it: Simmer the broth, soy sauce, mirin and sugar in a small skillet. Add the onion and chicken and cook 6 to 7 minutes until the chicken is cooked through. Lightly beat the eggs and pour them over in a slow circle. Cover for 1 minute until just set. Slide over bowls of hot rice and top with green onion.

Japanese Dinners Fans Love: Easy Shoyu Ramen at Home

Real ramen shops simmer broth for hours, but this weeknight shoyu ramen gets big flavor in 25 minutes. Chicken broth is boosted with soy sauce, garlic, ginger and a little sesame oil. Add fresh noodles, a jammy soft boiled egg and whatever toppings you have. Leftover roast pork, corn, spinach and nori all work. Slurping is not rude here, it is a compliment to the cook.

You will need: 6 cups chicken broth, 3 tbsp soy sauce, 1 tbsp mirin, 2 cloves garlic grated, 1 tsp grated ginger, 1 tsp sesame oil, 2 packs fresh ramen noodles, 2 soft boiled eggs, sliced cooked pork or chicken, green onions, nori sheets, corn

How to make it: Simmer the broth with soy sauce, mirin, garlic and ginger for 10 minutes. Stir in the sesame oil. Cook the noodles in a separate pot and drain. Divide the noodles into deep bowls and ladle the hot broth over. Top with halved eggs, meat, green onions, corn and nori.

Crispy Tonkatsu Pork Cutlets

Tonkatsu is the crunchiest dinner you will ever make at home. Thin pork chops are coated in flour, egg and airy panko, then fried until deep golden. The secret is panko, which stays light and crisp instead of heavy. Serve it Japanese style with a big pile of shredded cabbage, rice and tangy tonkatsu sauce. Be honest: do you eat the cabbage or just the cutlet?

You will need: 4 boneless pork loin chops about 1/2 inch thick, salt, pepper, 1/2 cup flour, 2 eggs beaten, 2 cups panko breadcrumbs, oil for frying, 3 cups shredded green cabbage, tonkatsu sauce or a mix of ketchup and Worcestershire, lemon wedges

How to make it: Pound the chops slightly and season with salt and pepper. Dredge in flour, dip in egg, then press into panko. Heat 1 inch of oil to 340 F. Fry 3 to 4 minutes per side until golden and the pork reaches 145 F. Rest on a rack, slice into strips and serve with cabbage and sauce.

Japanese Dinners Kids Adore: Curry Rice

Japanese curry is nothing like a fiery Indian curry. It is mild, thick, a little sweet and pure comfort, which is why kids in Japan beg for it. Most families use boxed curry roux cubes, and there is no shame in that. Chicken or beef, potatoes, carrots and onions simmer until tender, then the roux melts in to make a glossy gravy. It tastes even better the next day.

You will need: 1 lb chicken thighs or beef stew meat cubed, 1 tbsp oil, 2 onions sliced, 2 carrots chunked, 2 potatoes chunked, 3 1/2 cups water, 1 box (about 7 oz) Japanese curry roux, 1 small apple grated (optional), steamed rice

How to make it: Brown the meat in oil, then add the onions and cook until soft. Add carrots, potatoes and water and simmer 15 to 20 minutes until tender. Turn off the heat and stir in the broken roux until melted. Add the grated apple and simmer 5 more minutes, stirring, until thick. Serve over rice.

Gyudon, the 15 Minute Beef Bowl

Gyudon is the fast food of Japan, served in seconds at counters all over Tokyo. Paper thin beef and sweet onions simmer in a soy and mirin broth that soaks into the rice below. Shaved beef from the grocery store, the kind sold for cheesesteaks, works perfectly. Top it with an egg yolk if you like, plus pickled ginger for a bright, tangy bite.

You will need: 1 lb shaved beef or thinly sliced ribeye, 1 large onion sliced, 1/2 cup dashi or water, 3 tbsp soy sauce, 2 tbsp mirin, 1 tbsp sugar, 1 tbsp sake (optional), 4 cups cooked rice, pickled red ginger, green onions, 4 egg yolks (optional)

How to make it: Simmer the dashi, soy sauce, mirin, sugar and sake in a skillet. Add the onion and cook 4 minutes until soft. Add the beef, separate the slices and cook 2 to 3 minutes until no longer pink. Spoon beef, onions and some broth over rice. Top with ginger, green onions and an egg yolk if using (use pasteurized eggs for raw yolks).

Japanese Dinners for Fish Lovers: Miso Glazed Salmon

Miso glazed salmon looks like a fancy restaurant plate, but it takes five main ingredients and one hot oven. White miso, mirin, a little honey and soy sauce make a salty sweet glaze that caramelizes under the broiler. The fish stays buttery inside with sticky golden edges. Serve with rice and sauteed greens for a dinner that feels special on any night of the week.

You will need: 4 salmon fillets, 3 tbsp white miso paste, 2 tbsp mirin, 1 tbsp honey, 1 tbsp soy sauce, 1 tsp sesame oil, sesame seeds, sliced green onions, steamed rice and bok choy or spinach to serve

How to make it: Whisk the miso, mirin, honey, soy sauce and sesame oil. Spread over the salmon and let it sit 15 minutes. Bake at 400 F for 8 minutes, then broil 2 to 3 minutes until the top bubbles and browns. Watch closely so it does not burn. Sprinkle with sesame seeds and green onions.

Sticky Chicken Yakitori Skewers

Yakitori is grilled chicken on a stick, brushed with a glossy sweet soy glaze called tare. In Japan it is late night snack bar food, but at home it makes a fun dinner everyone can build. Chicken thighs stay juicy on a hot grill or under the broiler. Thread them with green onion pieces for the classic negima style. Quick poll: do you cook yours on A) the grill, B) the broiler, or C) a grill pan?

You will need: 2 lb boneless chicken thighs cut in 1 inch pieces, 1 bunch thick green onions cut in 1 inch lengths, 1/2 cup soy sauce, 1/2 cup mirin, 2 tbsp sugar, 2 tbsp sake or water, bamboo skewers soaked in water

How to make it: Simmer the soy sauce, mirin, sugar and sake for 10 minutes until slightly thick. Thread chicken and green onion onto the skewers. Grill or broil over high heat 4 to 5 minutes per side. Brush with the sauce during the last few minutes, turning twice so it gets sticky. Serve with rice and extra sauce.

Japanese Dinners From Osaka: Okonomiyaki

Okonomiyaki means “grilled as you like it,” and that is the whole idea. A savory pancake batter is packed with shredded cabbage, then topped with pork belly, shrimp or whatever you love. It cooks into a thick pancake with crisp edges that gets drizzled with sweet sauce and creamy mayo. It is a brilliant way to use up half a head of cabbage. Have you ever tried it?

You will need: 1 cup flour, 2/3 cup dashi or water, 2 eggs, 4 cups finely shredded cabbage, 3 green onions sliced, 6 thin slices pork belly or bacon, 2 tbsp oil, okonomiyaki sauce, Japanese mayo, bonito flakes and aonori (optional)

How to make it: Whisk the flour, dashi and eggs into a smooth batter. Fold in the cabbage and green onions. Heat oil in a skillet over medium, add half the batter and shape a thick round. Lay pork slices on top. Cook 5 minutes, flip and cook 5 more until the pork is crisp and cooked through. Repeat, then add sauce, mayo and toppings.

Omurice, the Omelet Rice Comfort Plate

Omurice is a cozy diner favorite in Japan: ketchup fried rice with chicken, topped with a soft, silky omelet. It sounds unusual, but one bite and you will understand why so many people in Japan grew up loving it. Try the trendy style where you slice open a runny omelet right over the rice. Finish with more ketchup or a rich brown sauce. Pure nostalgia on a plate.

You will need: 1 tbsp butter, 1/2 onion diced, 1 small chicken breast diced, 2 cups cooked rice (day old is best), 3 tbsp ketchup plus more for topping, 1 tsp soy sauce, salt, pepper, 3 eggs, 1 tbsp milk, 1 tbsp oil, parsley

How to make it: Melt the butter and cook the onion and chicken until cooked through. Add the rice, ketchup and soy sauce and stir fry until hot. Shape the rice in a mound on a plate. Beat the eggs with milk and salt. Cook in an oiled nonstick pan, stirring gently, until just set but still soft on top. Slide over the rice and add ketchup.

Japanese Dinners in One Pan: Yakisoba Noodles

Yakisoba is the noodle dish you find sizzling at every summer festival in Japan. Chewy noodles are stir fried with pork, cabbage, carrots and onions in a tangy sauce that tastes like a sweeter Worcestershire. It all happens in one big pan in about 20 minutes, which makes it a great clean out the fridge dinner. Which protein would you pick: A) pork, B) chicken, C) shrimp, or D) tofu?

You will need: 1 lb fresh yakisoba or ramen noodles, 8 oz thinly sliced pork, 1 tbsp oil, 1/2 onion sliced, 1 carrot in thin strips, 3 cups chopped cabbage, 3 tbsp Worcestershire sauce, 2 tbsp oyster sauce, 1 tbsp ketchup, 1 tbsp soy sauce, 2 tsp sugar, pickled ginger and green onions

How to make it: Mix the Worcestershire, oyster sauce, ketchup, soy sauce and sugar. Loosen the noodles with a splash of hot water. Stir fry the pork in oil until cooked. Add the onion, carrot and cabbage and cook 3 minutes. Add the noodles and sauce and toss 2 to 3 minutes until glossy. Top with ginger and green onions.

Sukiyaki, a Hot Pot for Special Nights

Sukiyaki is a celebration dinner in Japan, often cooked right at the table so everyone can help themselves. Thin slices of beef, tofu, mushrooms, napa cabbage and noodles simmer in a sweet soy broth. It is perfect for chilly fall nights and holiday gatherings. Traditionally the beef is dipped in raw egg, but you can skip that or use pasteurized eggs. Would you cook it at the table?

You will need: 1 lb thinly sliced ribeye, 1 block firm tofu cubed, 8 shiitake mushrooms, 1/4 head napa cabbage chopped, 1 leek or 2 green onions sliced, 1 pack shirataki or udon noodles, 1/2 cup soy sauce, 1/2 cup mirin, 1/4 cup sugar, 1 cup water or dashi, 1 tbsp oil

How to make it: Simmer the soy sauce, mirin, sugar and water to make the sauce. Heat oil in a wide shallow pot and quickly sear a few slices of beef. Pour in some sauce. Arrange the tofu, mushrooms, cabbage, leeks and noodles in sections. Simmer 5 to 8 minutes, adding more beef and sauce as you eat. Serve with rice.

Homemade Teriyaki Chicken Beats Bottled

Once you make teriyaki sauce from scratch, you will never buy a bottle again. It is just soy sauce, mirin, sugar and a little sake, cooked down until shiny. Pan fried chicken thighs get crispy skin first, then the sauce bubbles into a sticky glaze in the same pan. It is one of the easiest Japanese dinners for beginners. Serve it over rice with steamed broccoli.

You will need: 4 boneless skin on chicken thighs, salt, 1 tsp oil, 1/4 cup soy sauce, 1/4 cup mirin, 2 tbsp sake or water, 1 1/2 tbsp sugar, 1 tsp grated ginger, sesame seeds, steamed rice and broccoli

How to make it: Season the chicken with salt. Cook skin side down in an oiled skillet over medium heat for 7 to 8 minutes until crisp. Flip and cook 5 minutes more until it reaches 165 F. Pour off extra fat. Add the soy sauce, mirin, sake, sugar and ginger and simmer, spooning it over the chicken, until glossy. Slice and sprinkle with sesame.

Light and Crispy Shrimp Tempura

Good tempura is so light it almost shatters. The trick is ice cold batter that is barely mixed, lumps and all. Overmixing makes it heavy and bready. Shrimp and vegetables like sweet potato, green beans and zucchini fry in just a couple of minutes. Serve it right away with a simple dipping sauce, or over rice as a tendon bowl. Which do you grab first: the shrimp or the veggies?

You will need: 1 lb large shrimp peeled with tails on, 1 small sweet potato thinly sliced, 1 cup green beans, 1 zucchini sliced, 1 cup flour, 1 tbsp cornstarch, 1 egg, 1 cup ice cold sparkling water, oil for frying, dipping sauce: 1/2 cup dashi, 2 tbsp soy sauce, 2 tbsp mirin

How to make it: Heat 2 inches of oil to 350 F. Simmer the dipping sauce ingredients and set aside. Whisk the egg and ice water, then add the flour and cornstarch and stir just a few times. Dip shrimp and vegetables in the batter and fry in small batches 2 to 3 minutes until pale gold. Drain on a rack and serve hot.

Japanese Dinners to End On: Cozy Udon Soup

Udon noodles are thick, soft and chewy, and a steaming bowl feels like a warm hug. A simple broth of dashi, soy sauce and mirin is all they need. Frozen udon cooks in about a minute, so this is one of the fastest Japanese dinners you can make. Top it with chicken, a soft egg, crunchy tempura bits, spinach or fish cake. Tell us your dream topping.

You will need: 4 portions frozen udon noodles, 6 cups dashi or low sodium chicken broth, 3 tbsp soy sauce, 2 tbsp mirin, 1 tsp sugar, 1 cooked chicken breast sliced, 2 cups baby spinach, 2 soft boiled eggs, green onions, shichimi pepper (optional)

How to make it: Bring the dashi, soy sauce, mirin and sugar to a simmer. Cook the udon in boiling water 1 to 2 minutes and drain. Add the spinach to the broth for 30 seconds. Divide the noodles into bowls and ladle the broth over. Top with chicken, halved eggs, green onions and a pinch of shichimi.