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Japanese cuisine

The traditional cuisine of Japan (Japanese: washoku) is based on rice with miso soup and other dishes; there is an emphasis on seasonal ingredients. Side dishes often consist of fish, pickled vegetables, and vegetables cooked in broth. Seafood is common, often grilled, but also served raw as sashimi or in sushi.

Find your meal now

Okonomiyaki with prawns

Material (about 11 components):

1 1/2 cups (225g) plain flour
1 tsp baking powder
4 eggs, lightly beaten
2 tbs white (shiro) miso paste
1 cup (250ml) cold soda water
1/4 white cabbage, finely shredded
1 zucchini, coarsely grated
3 long green shallots, thinly sliced, plus extra to serve
20 medium green prawns, peeled, deveined, halved horizontally
1/3 cup (80ml) sunflower oil
Avocado wedges, Kewpie mayonnaise, baby spinach & toasted white sesame seeds, to serve

Hayden Quinn

Japanese cabbage pancakes with avocado

Material (about 10 components):

1 zucchini, shredded into matchsticks using a mandoline
3 cups (220g) shredded green cabbage
6 spring onions, thinly sliced on an angle
2/3 cup (130g) rice flour
2 tbs nori komi furikake (Japanese rice seasoning with seaweed and sesame seeds), plus extra to serve
6 eggs
1 tbs sesame oil
2 avocados, quartered
Juice of 1 lime, plus extra wedges to serve
Green Sriracha, good-quality gluten-free mayonnaise and alfalfa sprouts, to serve

Shannon Harley

Japanese kingfish lettuce cups

Material (about 9 components):

800g kingfish fillet, (or white fish, such as barramundi), skin off, cut into 3cm pieces
2 tbs peanut or sunflower oil
6 spring onions, thinly sliced
1 garlic clove, crushed
2 tbs each light soy sauce, mirin and oyster sauce
1 tbs fish sauce
2 little gem lettuces, leaves separated 1⁄4 red cabbage (or regular cabbage), grated or shredded finely
4 watermelon radishes (or red radishes), thinly sliced
Tonkatsu barbecue sauce (or other barbecue sauce), to serve

Shannon Bennett

Tsukune (Japanese chicken meatballs)

Material (about 14 components):

500g skinless chicken thighs, trimmed, chopped
1 small onion, grated
1 garlic clove, grated
1 teaspoon grated ginger
1 teaspoon lemon zest
1 tablespoon barbecue sauce
1 teaspoon caster sugar
1 eggwhite
1 tablespoon white sesame seeds
1 teaspoon black sesame seeds (optional)
1 sheet nori seaweed, cut into thin strips
2 tablespoons tomato sauce (ketchup)
2 tablespoons barbecue sauce or oyster sauce
2 teaspoons Worcestershire sauce

Jill Dupleix

Japanese garage chicken