Learn how to make five Japanese cuisine recipes at home

Learn how to make five Japanese cuisine recipes at home

Currently, Brazil has the largest population of Japanese origin outside Japan, with around 1.5 million Japanese-Brazilians, Brazilian citizens with Japanese ancestors. Japanese immigration to Brazil began in the early twentieth century and this coming provided contact for Brazilians with oriental cuisine, in particular with traditional japanese recipes.

Japanese cuisine is widely admired in Brazil, it is estimated that there are more than 3000 Japanese restaurants in the country, 600 of them in the state of São Paulo alone, according to the Association of Gastronomic Restorers of the Americas (Aregala). From 2004 to 2012 there was a constant growth in the number of restaurants of 3% per year.

But Japanese cuisine is not only admired in our country, it is admired worldwide, so much so that it became an Intangible Cultural Heritage of Humanity in December 2013, by UNESCO. It is popular knowledge that the techniques for preparing sashimi and suhis are ancient and really are a cultural heritage, but Japanese cuisine is not just about that, check out five traditional and very tasty recipes.

5 traditional Japanese recipes

1. Gyoza


They are small pastries stuffed with seasoned pork or vegetables, and they can be steamed or cooked and lightly grilled in oil, or fried. It is made with a very thin dough and is usually served with soy sauce.


2 ½ cups of wheat flour1 cup of water450g of ground pork1 spoon (tea) of oil ½ chopped onion1 spoon (tea) of chopped ginger1 carrot cut into thin strips2 cups of cabbage into thin strips1 spoon (tea) of sesame oil2 tablespoons (tea) of shoyoSaltBlack pepper¼ cup of chopped chives1 spoon (soup) of cornstarch2 tablespoons (soup) of water2 tablespoons (soup) of butterWater for cooking

Preparation mode

    In a hot skillet, place the oil and sauté the pork, onion. Add the ginger and carrot, sauté well. Then add the cabbage and saute. Add sesame oil and shoyo. Finally, salt, black pepper and chopped chives and set aside. In a bowl, mix the flour and water. Knead a lot until the dough is very smooth. With the help of a rolling pin, open small discs of dough and fill with a tablespoon of the filling. Fold the dough in half in the shape of a half moon and start by closing in the center and ending at the edges. Place in a floured form and set aside. In another container, mix the water and cornstarch. Heat a non-stick frying pan with the butter, arrange the handles and let fry until the bottom is golden. Add the water, water with cornstarch and cover the pan. Let it cook for approximately 5 minutes or until the water has evaporated and the dough is white and soft. Serve with shoyo.

2. Sunomono


It is a salad, usually served as an appetizer or starter and is made with Japanese cucumber cut very thin and seasoned with black or white sesame seeds, accompanied by a sauce based on rice vinegar.


4 Japanese cucumbers cut in very thin slices400 ml of rice vinegar320g of sugar1 tablespoon of saltSesame oil to tasteRoasted sesame to tasteM ground pepper to taste

Preparation mode

    Place the cucumbers in a colander, add the salt and let it dehydrate for 30 minutes. Wash the cucumbers well to remove the excess salt, place them on a clean dish towel and wring it carefully so as not to break the slices, until all melt the sugar in the vinegar over low heat, do not let the vinegar boil. Let cool and set aside. Place the cucumbers and sauce in the container to be served, finish with a drizzle of sesame oil, pepper and toasted sesame.

3. Tempura


Tempura is the combination of vegetables in very thin strips, meats or seafood breaded by a thin layer of pasta, and fried, it is usually served with soy sauce or tentsuyu sauce. It is a classic meal and has several versions, even ice cream.


In a large bowl, combine the chopped carrots, 1 cup (tea) sliced ​​onion, 1 cup (tea), chopped chives, 2 cups (tea), chopped cabbage


1 egg2 cups (tea) of ice water1 cup (tea) of wheat flour1 spoon (dessert) of salt1 spoon (coffee) shallow of baking powder1 sachet of Hondashi or seasonal (optional)


In a large bowl, whisk together 1 tablespoon of sesame oil, 1 teaspoon of soy sauce, 1 cup of coffee, and 1 cup of tea.

Preparation mode


    Beat the egg lightly and add the ice water, mixing them. Add the flour and other ingredients, stirring until the dough is homogeneous. Add the vegetables and shrimp to the batter. Take a skillet with plenty of oil to the fire and wait until the oil is very hot for frying. As a spoon aid, place small portions in the hot oil, allowing to brown on both sides. It takes about 2 to 3 minutes. Remove the oil and let it drain on absorbent paper, or a grill pan or dish suitable for frying.


    Heat all ingredients on the fire except the turnip. Place in a container and, before serving with the tempura, add the grated turnip.

4. Ramen


The first recipe, or version of ramen or lamen, is of Chinese origin, it appeared in the late 19th century, but in the 20th century, it became more popular in Japan, the place where the recipe was exported. Therefore, it is a common dish in both countries.

The dish consists of a type of Chinese noodles, soup with broth based on pork bones, fish or chicken, tare sauce and additional ingredients that may vary depending on the region of Japan. Usually, the additional ones are green algae, pieces of meat , marinated bamboo shoots, chives and naruto, a round shaped pink fish mass.

Each province in Japan prepares this dish in a different way, so there is no single recipe, but one of the most famous versions is that of Tokyo.


300g of clean chicken fillet300g of Chinese noodles for ramen or yakissoba400 ml of water1 tablet of chicken stock150g of large shimeji1 / 2 cup (tea) of shoyu1 nori leaf1 spoon (soup) of extra virgin olive oil1 egg2 chopped garlic cloves100g of In a large bowl, whisk together the parsley, salt and pepper to taste.

Preparation mode

    Season the clean fillets with salt and pepper. Heat a skillet over high heat with olive oil. Sauté garlic with ginger until lightly browned. With the heat on low, add the chicken and let it brown on both sides. Add, approximately, 1/2 cup (tea) of water and the soy sauce. Cook the chicken for 5 minutes on each side and set aside. In another pan, place the pasta to cook together with the chicken broth. When ready, remove the pasta, but reserve the broth. In the cooking broth, cook the peeled carrot, shimeji and egg. In a large bowl, place the ramen, add the vegetables with the broth, the nori leaf, the boiled egg cut in half. To serve, add the chives and you can add soy sauce to taste.

5. Dorayaki


Dorayaki is a dessert and a kind of pancake that can have several fillings, but the most common are cream and anko, which is a sweet of azuki beans.



6 egg whites3 egg yolks1 tablespoon of butter1 cup of sugar2 cups of wheat flour1 spoon (soup) of baking powder1 cup of milk1 spoon (tea) of sake mirim


3 egg yolks1 can of condensed milkThe same measure of milk2 tablespoons (soup) of cornstarch1 spoon (tea) of vanilla essence

Way of doing


    Mix the margarine with the 3 egg yolks. Add the remaining ingredients, except the whites, and mix well. Finish with the egg whites just by incorporating them into the dough, stir lightly, the dough should be aerated. Fry in a frying pan, very hot and non-stick just like preparing pancakes.


    In a saucepan, bring all the ingredients over medium heat, stirring constantly, until you get the consistency of a firm cream and let it cool. Pick the pancakes and fold them in half, serve.

Have you tried a dish of Japanese cuisine? Did you feel like trying any of these?