The Japanese kitchen

Japanese

6 recipes

ChickenEggsPork

Chicken

Chicken Nanban

Egg-coated fried chicken soaked in a sweet and tangy nanban sauce and topped with a generous spoonful of tartar sauce.

Serves 3Prep 20 minCook 15 min

Karaage

Marinated in ginger, garlic and soy, then fried twice for a light, crisp crust.

Serves 4Prep 15 min + 30 min marinatingCook 15 min
Party food

Katsu Curry

Crisp crumbed chicken on rice with a rich Japanese curry sauce made from Golden Curry blocks. The cutlets are made exactly as for Tonkatsu.

Serves 4Prep 20 minCook 30 min

Tebasaki Wings

Double-fried wings glazed in a sticky, sweet soy, mirin and ginger sauce and finished with sesame seeds. The sauce keeps in the fridge for a month.

Serves 4Prep 20 minCook 30 min
Party food

Eggs

Ramen Eggs

Soft-boiled eggs with jammy yolks, marinated overnight in a sweet soy sauce. For ramen, rice bowls or on their own.

Serves 4 eggsPrep 5 minCook 7 min + 8–10 hr marinating
Make ahead

Pork

Tonkatsu

Crumbed and fried pork (or chicken) cutlets, crisp outside and juicy inside, with rice, mustard, pickled ginger and tonkatsu sauce.

Serves 4Prep 15 minCook 15 min
Under 30 min