Easy Japanese Dishes at Home
This conceptual guide explores key elements for preparing beloved Japanese dishes like ramen, tempura, and miso soup in your home kitchen, making complex flavors accessible.
Ingredients
- 1 package dried ramen noodles or fresh
- 4 cups chicken or vegetable broth for ramen base
- 2 tbsp soy sauce for seasoning
- 1 tbsp mirin for sweetness
- 1 tsp sesame oil for aroma
- 1 cup all-purpose flour for tempura batter
- 1 cup ice cold water
- 2 cups dashi stock for miso soup
- 1/4 cup white miso paste or red miso
- 1/2 block firm tofu cubed
- 2 sheets nori dried seaweed for garnish
- 1 bunch green onions sliced for garnish
- 1 small carrot julienned for tempura
- 4 medium shrimp peeled and deveined for tempura
- 1 quart vegetable oil for deep frying
Instructions
- Prepare dashi stock: gently simmer kombu and katsuobushi for 15-20 minutes, then strain (or use instant dashi powder per package directions).
- For miso soup: bring dashi stock to a gentle simmer. In a small bowl, dissolve miso paste with a spoonful of warm dashi, then stir into the main pot. Add cubed tofu and simmer gently for 2-3 minutes; do not boil vigorously after adding miso.
- For ramen: cook dried ramen noodles according to package instructions until al dente, then drain. In a separate saucepan, heat chicken or vegetable broth with soy sauce, mirin, and sesame oil until hot.
- To make tempura: In a bowl, whisk together flour, egg, and ice-cold water until just combined (lumps are okay). Heat vegetable oil in a deep pot to 340-350°F (170-175°C). Dip vegetables or shrimp into the batter, letting excess drip off, then carefully deep-fry until golden and crisp, about 2-3 minutes per batch. Drain on a wire rack.
- Assemble ramen: place cooked noodles into serving bowls. Pour hot ramen broth over the noodles. Garnish with sliced green onions and a sheet of nori.
- Serve miso soup immediately, garnished with a sprinkle of fresh green onions. Serve tempura hot with a side of tentsuyu (tempura dipping sauce) if desired.
Notes
For authentic Japanese flavors, invest in good quality dashi, soy sauce, and mirin. Experiment with different types of miso paste (white, red, or awase) to find your preferred flavor. When making tempura, ensure your oil is at the correct temperature for a crisp, non-greasy result. Don't overcrowd the pot when frying or simmering.