Q: Are Japanese recipes generally healthy?

A: Many Japanese recipe ideas prioritize fresh ingredients, balanced flavors, and proper portion sizes, making them generally very healthy. They often feature plenty of vegetables, fish, and fermented foods like miso and natto.

Q: Where can I find authentic Japanese ingredients?

A: You can find authentic ingredients at Asian grocery stores, larger supermarkets with international aisles, or online specialty stores.

Q: Can I adapt Japanese recipes for dietary restrictions?

A: Absolutely! Many Japanese recipe ideas can be adapted. For example, you can use gluten-free soy sauce, make vegetarian dashi, or adjust seasonings to fit your taste.

Q: What's a good Japanese recipe for beginners?

A: Miso soup, simple teriyaki chicken or salmon, or even basic onigiri (rice balls) are excellent Japanese recipe ideas for beginners. Our [ Beginner Japanese Cooking ] article provides more easy-to-follow recipes.

Japanese Recipe Ideas: 2 Authentic & Simple Dinners

Name: Japanese Recipe Ideas: 2 Authentic & Simple Dinners
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Japanese
Ingredients: Salmon; • 4 salmon fillets (about 5–6 oz / 140–170 g each), skin-on; • 1/2 tsp fine sea salt; • 1/4 tsp black pepper; • 2 tsp neutral oil (canola or avocado); Teriyaki Sauce (homemade); • 1/4 cup (60 ml) soy sauce (use tamari for gluten-free); • 1/4 cup (60 ml) mirin; • 2 Tbsp (30 ml) sake (or water/chicken stock); • 1.5–2 Tbsp (18–24 g) sugar or honey, to taste; • 1 tsp fresh grated ginger; • 1 tsp fresh grated garlic; • 1 tsp cornstarch + 2 tsp cold water (slurry, optional for thicker glaze); To Serve; • Steamed Japanese rice; • Sliced scallions or chives; • Toasted sesame seeds; • Steamed broccoli or bok choy (optional)

Description

A weeknight-easy **Teriyaki Salmon** with a glossy homemade sauce balanced soy, mirin, sake (or substitute), and a touch of sweetness. Juicy center, lacquered exterior, and classic Japanese flavors in 20 minutes.

Ingredients

Salmon

• 4 salmon fillets (about 5–6 oz / 140–170 g each), skin-on

• 1/2 tsp fine sea salt

• 1/4 tsp black pepper

• 2 tsp neutral oil (canola or avocado)

Teriyaki Sauce (homemade)

• 1/4 cup (60 ml) soy sauce (use tamari for gluten-free)

• 1/4 cup (60 ml) mirin

• 2 Tbsp (30 ml) sake (or water/chicken stock)

• 1.5–2 Tbsp (18–24 g) sugar or honey, to taste

• 1 tsp fresh grated ginger

• 1 tsp fresh grated garlic

• 1 tsp cornstarch + 2 tsp cold water (slurry, optional for thicker glaze)

To Serve

• Steamed Japanese rice

• Sliced scallions or chives

• Toasted sesame seeds

• Steamed broccoli or bok choy (optional)

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Instructions

1. Pat salmon dry and season lightly with salt and pepper. Stir together soy sauce, mirin, sake, sugar/honey, ginger, and garlic in a small bowl.

2. Sear salmon: Heat oil in a large nonstick skillet over medium-high. Place salmon skin-side down; cook 3–4 minutes until skin is crisp and the sides are opaque about one-third up.

3. Flip and cook 1–2 minutes more. Reduce heat to medium-low.

4. Add teriyaki mixture to the pan. Simmer and baste; the sauce will reduce and gloss the salmon in 1–2 minutes. For a thicker lacquer, stir in the cornstarch slurry and simmer 30–60 seconds until shiny.

5. Serve immediately over steamed rice. Spoon extra sauce over the fish. Top with scallions and sesame; add greens on the side.

Notes

Balance is key: Mirin adds gentle sweetness; adjust sugar/honey to taste.

No sake? Use water or light stock; keep the soy + mirin ratio.

Don’t overcook: Pull salmon at 125–130°F (52–54°C) for medium; it will carryover.

Gluten-free: Use certified GF tamari and GF mirin (or a mirin alternative).

Meal prep: Sauce keeps 1 week refrigerated. Cook salmon fresh for best texture.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Main Course
Method: Stovetop
Cuisine: Japanese

Nutrition

Serving Size: 1 fillet with sauce
Calories: 390
Sugar: 10g
Sodium: 980mg
Fat: 20g
Saturated Fat: 4g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 0g
Protein: 33g
Cholesterol: 95mg