19 Recipe For Japanese Side Dish Delight In These Amazing Recipes!
Published on: Mar 26, 2024
Japanese cuisine is known for its delicate flavors and beautiful presentation. One staple side dish in Japanese cuisine is tsukemono, or pickled vegetables. These pickled vegetables are often served alongside a main course, such as rice or grilled fish, and add a refreshing and tangy element to the meal. In this article, we will explore the recipe for a traditional Japanese tsukemono side dish that is easy to make and bursting with flavor.
Main Ingredients: White Miso, Unsalted Butter, Japanese Turnips, Water
Japanese turnips are a staple in many Japanese dishes and are often used in miso soup. However, they can also be used in a unique and delicious way by roasting them with a miso glaze. The sweetness of the turnips combined with the savory miso creates a flavor explosion in your mouth. This dish is perfect for a side dish or a light lunch option. To make this dish, simply toss sliced turnips in a mixture of miso, butter, and honey, and roast them in the oven until they are tender and caramelized.
Zucchini, also known as courgette, is a versatile vegetable that can be used in many different cuisines. In Japanese cuisine, it is often used in stir-fries, soups, and even tempura. One unique way to prepare zucchini in Japanese style is to make zucchini noodles or zoodles. Using a spiralizer, you can create thin zucchini noodles that can be sautéed in a soy sauce and mirin mixture. Top it off with some sesame seeds and green onions for added flavor and crunch.
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Japanese Garlic Fried Rice
Main Ingredients: Short Grain Rice, Garlic, Spring Onions, Eggs, Salt
Garlic fried rice, also known as garlic butter rice, is a popular dish in Japan that is often served in izakayas (Japanese pubs). The key to making this dish is to use day-old rice as it is drier and will absorb the flavors better. The rice is fried in a mixture of butter, garlic, and soy sauce, giving it a rich and savory flavor. This dish can be served as a side dish or topped with a fried egg for a satisfying meal.
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Japanese Sesame Spinach (horenso No Gomaae)
Main Ingredients: Fresh Spinach, Sesame Seeds, Soy Sauce, Caster Sugar
Sesame spinach, also known as horenso no gomaae, is a simple yet delicious side dish that is commonly served in Japanese households. The spinach is blanched and then dressed in a mixture of sesame paste, soy sauce, and sugar. This dish is not only tasty, but it is also packed with nutrients and is a great way to incorporate more greens into your diet.
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Matsutake Gohan, Japanese Matsutake Rice
Main Ingredients: Water, Seaweed, Bonito Flakes, Matsutake Mushrooms
Matsutake gohan, or Japanese matsutake rice, is a popular rice dish that is often served at special occasions and celebrations in Japan. Matsutake mushrooms are a prized ingredient in Japanese cuisine and are known for their unique aroma and flavor. The mushrooms are cooked with rice, soy sauce, and sake to create a fragrant and flavorful dish that pairs well with any main course.
Potato salad may not be the first thing that comes to mind when thinking of Japanese cuisine, but it is a popular side dish in Japan. The Japanese version of potato salad is made with mashed potatoes, carrots, cucumbers, and ham or bacon. The salad is dressed with a mixture of mayonnaise, vinegar, and mustard, giving it a tangy and creamy flavor. It is often served as a side dish to tonkatsu (breaded and fried pork) or hamburg steak.
Mushrooms are a staple in Japanese cuisine and are often used in many dishes, including rice dishes. Japanese mushroom rice is a simple and comforting dish that is full of umami flavors. The rice is cooked with a variety of mushrooms, such as shiitake, enoki, and oyster mushrooms, along with soy sauce and sake. This dish can be served as a side dish or topped with a protein of your choice for a complete meal.
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Sauteed Japanese Eggplant
Main Ingredients: Vegetable Oil, Japanese Eggplant, Scallions, Shiitake
Eggplant is a versatile vegetable that is used in many different cuisines, including Japanese. In this dish, Japanese eggplant is sautéed in a mixture of garlic, ginger, and soy sauce, giving it a savory and slightly spicy flavor. This dish can be served as a side dish or added to stir-fries for a delicious and nutritious meal.
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Japanese Salmon Rice
Main Ingredients: Japanese Rice, Sake, Stock, Green Onions, Meat
Salmon is a popular fish in Japan and is often served in various dishes, including salmon rice or salmon onigiri. To make this dish, cooked salmon is flaked and mixed with rice, soy sauce, and mirin. The mixture is then formed into balls and wrapped in seaweed to create a convenient and tasty on-the-go snack or meal.
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Chahan (Japanese Fried Rice)
Main Ingredients: Carrot, Leek, Green Onions, Fresh Ginger, Oil, Sushi
Chahan, or Japanese fried rice, is a popular dish in Japan that is often served in teppanyaki restaurants. This version of fried rice is made with rice, eggs, green onions, and soy sauce. The rice is cooked in a hot wok with a little bit of butter to give it a crispy texture and rich flavor. It can be served as a side dish or topped with your choice of protein for a complete meal.
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Japanese Style Grilled Corn
Main Ingredients: Corncobs, Butter, Soy Sauce, Mirin, Caster Sugar
Corn may not be a traditional Japanese ingredient, but it is often used in Japanese dishes with a twist. In this dish, corn is grilled and then coated with a mixture of mayonnaise, soy sauce, and bonito flakes. The result is a sweet and savory dish that is perfect as a side dish or a snack on its own.
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Roasted Japanese Sweet Potatoes with Miso Butter
Main Ingredients: Japanese Sweet Potatoes, Olive Oil, Butter, White Miso
Sweet potatoes, also known as yams, are a popular ingredient in Japanese cooking and are often used in both savory and sweet dishes. In this dish, sweet potatoes are roasted until they are tender and caramelized, and then tossed in a mixture of miso and butter. The combination of sweet and savory flavors makes this dish a crowd-pleaser and a perfect side dish for any meal.
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Korokke (Japanese Potato Croquettes)
Main Ingredients: Pork Shoulder, Potatoes, Oyster Sauce, Vegetable Oil
Korokke, or Japanese potato croquettes, are a popular snack in Japan and can be found in many convenience stores and street food stalls. These croquettes are made with a mixture of mashed potatoes, ground meat, and breadcrumbs, and are often flavored with onions and nutmeg. They are then deep-fried until they are crispy and golden brown. These croquettes are perfect as a snack or a side dish.
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Yaki Onigiri (Japanese Rice Balls) | Vegan
Main Ingredients: Short Grain Rice, Water, Sushi Rice, Rice Vinegar
Onigiri, or rice balls, are a staple in Japanese cuisine and are often enjoyed as a snack or a light meal. In this vegan version, cooked rice is mixed with a variety of vegetables and seasonings, such as soy sauce, sesame oil, and furikake (a Japanese seasoning made with dried seaweed, sesame seeds, and other ingredients). The rice mixture is then formed into balls and grilled until they are crispy on the outside and soft on the inside. These rice balls are not only delicious but also a great way to use up leftovers.
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Japanese Stir-fried Okra Vegetable
Main Ingredients: Okra, Rice Wine, Sugar, Soy Sauce, Shichimi Togarashi
Okra, also known as lady's fingers, is a popular vegetable in Japan and is often used in various dishes, including stir-fries. In this dish, okra is stir-fried with garlic and soy sauce, resulting in a flavorful and crunchy side dish. It is often served with grilled meat or rice for a complete meal.
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Miso Glazed Japanese Sweet Potatoes
Main Ingredients: Japanese Sweet Potatoes, Canola Oil, Freshly Ground
Sweet potatoes are a popular ingredient in Japanese cuisine and are often used in both savory and sweet dishes. In this dish, sweet potatoes are glazed with a mixture of miso, honey, and mirin and then roasted until they are caramelized and tender. The combination of sweet and savory flavors makes this dish a unique and delicious side dish for any meal.
Fried rice is a popular dish in many Asian cuisines, and Japan has its own version that is full of umami flavors. In this dish, rice is stir-fried with a variety of vegetables, meat, and seasonings such as soy sauce and mirin. The key to making this dish is to use day-old rice as it is drier and will absorb the flavors better. It can be served as a side dish or topped with a protein of your choice for a complete meal.
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Japanese Mushroom Rice (kinoko Gohan)
Main Ingredients: Sushi Rice, Shitake Mushrooms, Oyster Mushrooms, Water
Mushrooms are a prized ingredient in Japanese cuisine and are often used in many dishes, including kinoko gohan, or Japanese mushroom rice. In this dish, rice is cooked with a variety of mushrooms, such as shiitake, enoki, and oyster mushrooms, along with soy sauce and sake. The result is a fragrant and flavorful rice dish that can be served as a side dish or topped with a protein of your choice for a complete meal.
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Seasoned Japanese Rice with Furikake
Main Ingredients: Sesame Oil, Rice Vinegar, Furikake, Brown Rice, Water
Furikake is a popular Japanese seasoning that is often used to add flavor and texture to dishes, including rice. In this dish, cooked rice is seasoned with furikake and soy sauce, giving it a savory and slightly sweet flavor. It can be served as a side dish or topped with your choice of protein for a complete meal.
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Japanese Potato Salad Croquettes (Korokke)
Main Ingredients: Potatoes, Carrots, Cucumbers, Green Onions, Red Onions
Japanese potato salad croquettes, also known as korokke, are a popular snack in Japan and can be found in many convenience stores and street food stalls. These croquettes are made with a mixture of mashed potatoes, eggs, and breadcrumbs, and are often flavored with onions and nutmeg. They are then deep-fried until they are crispy and golden brown. These croquettes are not only delicious but also a great way to use up leftover potato salad.
The Art of Pickling in Japanese Cuisine
The History of Tsukemono
Tsukemono has been a part of Japanese cuisine for centuries, with records dating back to the 8th century. Originally, pickled vegetables were a way to preserve food during the long, cold winters in Japan. Over time, pickling techniques and ingredients have evolved, but the essence of tsukemono has remained the same – to add a pop of flavor and texture to a meal.
The Role of Tsukemono in Japanese Culture
In Japan, tsukemono is more than just a side dish – it is a cultural tradition. It is believed that pickled vegetables aid in digestion and balance out the flavors of a meal. Each region in Japan has its own unique way of pickling, using locally grown vegetables and special techniques passed down through generations.
Making Traditional Tsukemono at Home
The Ingredients
To make traditional tsukemono, you will need cucumbers, salt, rice vinegar, sugar, and kombu seaweed. You can also add in other vegetables, such as carrots, daikon radish, or eggplant, to your liking.
The Process
Start by washing and slicing your vegetables into thin, bite-sized pieces. Sprinkle them with salt and let them sit for about 30 minutes. This step helps to remove excess water from the vegetables and enhances the pickling process. Rinse the vegetables and pat them dry.
Next, in a separate bowl, mix together the rice vinegar, sugar, and a small piece of kombu seaweed. The kombu seaweed adds a unique umami flavor to the pickled vegetables. Pour the mixture over the vegetables and let them marinate in the refrigerator for at least 2 hours, or overnight for a stronger flavor.
Enjoying Your Homemade Tsukemono
Once your tsukemono is ready, it can be stored in the refrigerator for up to a week. Serve it as a side dish with your favorite Japanese meal, or enjoy it on its own as a healthy and flavorful snack.
A Versatile Side Dish
While cucumbers are the most commonly used vegetable for tsukemono, you can experiment with different vegetables and flavors to create your own unique pickled side dish. Some popular variations include pickled ginger, pickled plum, and even pickled cherry blossoms.
In conclusion, tsukemono is a simple yet essential side dish in Japanese cuisine. By using fresh, local ingredients and traditional pickling techniques, you can create your own delicious and healthy tsukemono at home. So next time you prepare a Japanese meal, don't forget to add this versatile and flavorful side dish to your menu.
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