12 Japanese Comfort Food to Make Right Now
Get cozy with these Japanese recipes.
Japan might be known for its pristine sushi and other delicate, minimalist dishes, but it's also responsible for some seriously filling, rib-sticking comfort foods, like giant bowls of ramen and crispy fried tempura. Here are 12 of our most delicious, indulgent Japanese recipes to make for cozy meals at home.
Life-Changing Udon with Soft-Boiled Egg, Hot Soy, and Black Pepper
Butter, egg yolk, and starch enrich the soy broth, dressing chewy udon noodles in a silky sauce inspired by cookbook author Hetty McKinnon's visit to Udon Shin, a restaurant in Tokyo's bustling Shinjuku ward. Sharp black pepper and scallions break up its deeply savory edge with light spice and fresh flavor.
Katsu Curry (Japanese Curry with Tonkatsu Nuggets and Fried Egg)
Japanese cooking expert Sonoko Sakai's curry recipe is an ode to two popular Japanese dishes: curry and katsu. The crispy tonkatsu is served on a bed of rice flavored with curry sauce and topped with cabbage, cilantro, and a fried egg, with pickled cucumber on the side for a delicious blend of textures and flavors.
Cauliflower Okonomiyaki
Brooklyn chef Greg Baxtrom makes a delicious version of the savory Japanese pancake called okonomiyaki, loaded with sheets of cauliflower and plenty of ginger and scallions. It's topped with roasted hazelnuts, yuzo kosho mayonnaise, and savory Bulldog Sauce made from ketchup, soy sauce, and Worcestershire.
California Wappa Rice Bowls
Chef Takuya Umeda loves a different format for showcasing the classic combination of rice, seaweed, avocado, and crab: wappa meshi, a dish that originated in either the Niigata or Fukushima prefecture. Garnished with briny roe, nori, cucumber, and sesame seeds, this recipe celebrates Californian ingredients through a Japanese lens.
Soba Bukkake with Chashu Pork and Sesame Vinaigrette
This recipe from 2019 F&W Best New Chef Mutsuko Soma features chilled soba noodles with just a splash of rich broth, called mentsuyu, in the bottom of the bowl. Topped with pork chashu and marinated eggs (steeped in the flavorful pork braising liquid), the dish comes together quickly using dried soba and easily scales up for a crowd.
Chawan Mushi
This savory steamed Japanese egg custard from chef David Chang is topped with sweet crabmeat and earthy shiitake mushrooms.
Classic Chicken Teriyaki
Famed chef Nobu Matsuhisa’s easy teriyaki sauce is made with chicken broth, soy sauce, sugar, mirin, and sake. It’s great over tender chicken breasts (or thighs) and charred frying peppers.
Tonkotsu Ramen
Frederick Hardy II / Food Styling by Torie Cox / Prop Styling by Claire Spollen
A slow-simmered, savory tonkotsu broth is the base of this ramen, which is rich from the meltingly tender chashu pork and soft-boiled egg and brightened by pickled mushrooms.
Tempura Four Ways
This big platter of tempura vegetables, shrimp, and uni served with tendashi and matcha salt from Top Chef contestant Shota Nakajima is an excellent snacking platter that can double as a meal.
Miso-Tofu Hot Pot with Ramen
A soothing hot pot is the perfect excuse to set out ingredients and casually dine at the table. Although this recipe can be executed at the stove, donabe hot pot is traditionally prepared on a portable burner at the table. Cook the tofu and vegetables first, then soak up the delicious broth with chewy ramen noodles as a second course.
Soy-Glazed Chicken Yakitori
Walking into a yakitori bar in Tokyo, chef Dean Fearing was startled by the thick grill smoke filling the room, then delighted by the delicious flavor of the skewered meats. "These chicken skewers are as close to the food from that grill as I can remember," he says.
Broiled Yellowtail Collar with Daikon
© Madeleine Hill
"This is simple, easy bar food," chef Andrew Zimmern says. If you can't find yellowtail collars, you can use tuna, salmon, or swordfish collars instead.
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