What's Your Favorite Japanese Recipe That's Perfect For A Quick Lunch?

Imagine being able to enjoy a delicious and authentic Japanese meal during your lunch break without spending hours in the kitchen. Whether you’re a fan of sushi, ramen, or tempura, there’s a Japanese recipe that’s just right for a quick and satisfying midday meal. From mouthwatering bento boxes filled with a variety of flavors to comforting bowls of udon noodles, the possibilities are endless. So, why not take a culinary journey to Japan right from your own kitchen and discover the perfect Japanese recipe for your next quick lunch?

Table of Contents

Onigiri

Introduction to Onigiri

Onigiri, also known as rice balls, is a popular and convenient Japanese snack that is perfect for a quick lunch. It is made by shaping steamed rice into a triangular or oval shape and typically filled with various ingredients such as pickled plum, salmon, or tuna. Onigiri is often wrapped in a sheet of nori (seaweed) to add an extra layer of flavor and hold the rice together.

Ingredients needed for Onigiri

To make onigiri, you’ll need the following ingredients:

Steamed Japanese short-grain rice
Nori (seaweed) sheets
Fillings (such as pickled plum, salmon, tuna, or any other ingredient of your choice)
Salt

Step-by-step instructions to make Onigiri

Prepare your fillings by cooking or cutting them into small pieces.
Wet your hands with water to prevent the rice from sticking while shaping the onigiri.
Take a small amount of steamed rice and flatten it in the palm of your hand.
Place a small portion of your desired filling in the center of the rice.
Fold the rice over the filling, shaping it into a triangle or oval shape.
Gently mold the rice into a compact and firm shape.
Wrap the onigiri with a sheet of nori, if desired.
Sprinkle a pinch of salt on each side of the onigiri to enhance the flavor.
Repeat the process with the remaining rice and fillings.
Serve immediately or pack them for a quick and convenient lunch.

Variations of Onigiri

Onigiri comes in various flavors and fillings, allowing you to customize it according to your preferences. Some popular variations include:

Salmon Onigiri: Made with grilled or seasoned salmon flakes.
Tuna Mayo Onigiri: Filled with a mixture of canned tuna and mayonnaise.
Ume Onigiri: The classic Japanese onigiri with a pickled plum filling.
Teriyaki Chicken Onigiri: Featuring tender and flavorful teriyaki chicken as the filling.
Vegetarian Onigiri: Filled with vegetables like cooked mushrooms, pickled radish, or seasoned tofu.

Miso Soup

Introduction to Miso Soup

Miso soup is a traditional Japanese soup that is not only delicious but also incredibly nourishing. It is made from miso paste, a fermented soybean paste that adds a unique umami flavor to the soup. Miso soup is often served as a side dish or as a part of a traditional Japanese meal.

Ingredients needed for Miso Soup

To make miso soup, you’ll need the following ingredients:

Miso paste (white or red)
Dashi stock (traditional Japanese stock made from dried bonito flakes and kombu seaweed)
Tofu (silken tofu is commonly used)
Wakame seaweed (dried seaweed)
Green onions (scallions), thinly sliced

Step-by-step instructions to make Miso Soup

Prepare the dashi stock by soaking dried bonito flakes and kombu seaweed in water and bringing it to a simmer. Alternatively, you can use instant dashi granules dissolved in water.
Add the sliced tofu and wakame seaweed to the dashi stock, allowing them to cook gently until tender.
Take a scoop of miso paste and dissolve it in a small amount of hot dashi stock to create a smooth miso mixture.
Add the miso mixture to the soup, stirring gently to incorporate it.
Taste the soup and adjust the amount of miso paste according to your preference.
Bring the soup to a gentle simmer, but avoid boiling it to preserve the delicate flavor of the miso.
Serve the miso soup hot, garnished with thinly sliced green onions.

Variations of Miso Soup

While the classic miso soup consists of tofu, seaweed, and green onions, there are countless variations that you can explore. Some popular variations include:

Vegetable Miso Soup: Add a variety of vegetables such as mushrooms, carrots, daikon radish, or spinach to the soup for added nutrition and flavor.
Seafood Miso Soup: Incorporate seafood such as clams, shrimp, or fish to create a heartier and more filling miso soup.
Pork Miso Soup: Include thinly sliced pork or ground pork in the soup for a savory twist.
Miso Soup with Noodles: Add udon noodles or soba noodles to make a more substantial and satisfying meal.

Ramen

Introduction to Ramen

Ramen is a beloved Japanese dish that has gained international fame. It consists of Chinese-style wheat noodles served in a flavorful broth, often accompanied by various toppings such as sliced pork, soft-boiled eggs, nori, and green onions. Ramen is a comforting and hearty meal that is perfect for a quick and satisfying lunch.

Ingredients needed for Ramen

To make ramen, you’ll need the following ingredients:

Ramen noodles
Broth (can be made from scratch or using instant ramen soup base)
Toppings (such as sliced pork, soft-boiled eggs, nori, green onions, bean sprouts, and corn)
Seasonings (soy sauce, miso paste, chili oil, sesame oil)

Step-by-step instructions to make Ramen

Cook the ramen noodles according to the package instructions, usually by boiling them for a few minutes until al dente. Drain and set aside.
Prepare the broth by either making it from scratch with ingredients like pork bones, chicken bones, vegetables, and seasonings, or by using an instant ramen soup base.
If using a homemade broth, simmer the bones, vegetables, and seasonings together for several hours to extract the flavors.
Strain the broth to remove any solids, leaving a clear and flavorful liquid.
Add seasonings such as soy sauce, miso paste, chili oil, or sesame oil to enhance the flavor of the broth. Adjust the seasonings to suit your taste.
Prepare the toppings by slicing the pork, boiling the eggs to a soft-boiled consistency, and slicing the green onions.
Assemble your ramen bowl by placing the cooked noodles in a bowl and pouring the hot broth over them.
Arrange the toppings, such as sliced pork, soft-boiled eggs, nori, green onions, bean sprouts, and corn, on top of the noodles.
Serve the ramen hot and enjoy it immediately for the best taste and texture.

Variations of Ramen

Ramen is incredibly versatile and can be customized based on personal preferences and regional variations. Some popular variations include:

Shoyu Ramen: Made with a soy sauce-based broth, resulting in a savory and slightly salty flavor profile.
Miso Ramen: Flavored with miso paste, which adds a rich and complex umami taste to the broth.
Tonkotsu Ramen: Features a creamy and rich pork bone broth, resulting from simmering pork bones for several hours.
Shio Ramen: A light and clear broth seasoned with salt, allowing the natural flavors of the ingredients to shine.
Vegetarian Ramen: Substitute the meat-based broth with vegetable broth and load up on various vegetables and tofu for a meatless version.

Sushi Rolls

Introduction to Sushi Rolls

Sushi rolls, also known as maki rolls, are a popular and visually appealing Japanese dish that combines vinegared rice with a variety of fillings, all wrapped in a sheet of nori. Sushi rolls are not only delicious but also a fun and creative way to enjoy sushi at home.

Ingredients needed for Sushi Rolls

To make sushi rolls, you’ll need the following ingredients:

Nori (seaweed) sheets
Sushi rice (short-grain Japanese rice seasoned with rice vinegar, sugar, and salt)
Fillings (such as fish, seafood, vegetables, or tofu)
Soy sauce, wasabi, and pickled ginger for serving

Step-by-step instructions to make Sushi Rolls

Prepare the sushi rice by washing the short-grain Japanese rice in cold water until the water runs clear. Cook the rice according to the package instructions.
Once the rice is cooked, transfer it to a large bowl and gently mix in a sushi vinegar mixture made by combining rice vinegar, sugar, and salt. Allow the rice to cool to room temperature while fanning it to remove excess moisture.
Place a sushi mat (bamboo mat) on a flat surface and cover it with a sheet of plastic wrap.
Lay a sheet of nori on the sushi mat, shiny side down.
Wet your hands with water to prevent the rice from sticking, take a handful of sushi rice, and evenly spread it over the nori, leaving a small border at the top free of rice.
Arrange your desired fillings in a line along the bottom edge of the rice-covered nori.
Using the sushi mat, carefully roll the nori, rice, and fillings into a tight cylinder. Apply gentle pressure while rolling to ensure the roll is firm and intact.
Wet a sharp knife and slice the sushi roll into bite-sized pieces.
Repeat the process with the remaining ingredients, creating different sushi rolls with various fillings.
Serve the sushi rolls with soy sauce, wasabi, and pickled ginger for a complete sushi experience.

Variations of Sushi Rolls

Sushi rolls offer endless opportunities for creativity and personalization. Some popular variations include:

California Roll: Filled with crab meat, avocado, and cucumber.
Spicy Tuna Roll: Features a fiery combination of diced tuna marinated in spicy mayonnaise.
Dragon Roll: Incorporates eel, avocado, and cucumber, with slices of avocado arranged on top to resemble dragon scales.
Vegetarian Roll: Filled with an assortment of vegetables such as cucumber, avocado, carrot, and pickled radish.
Tempura Roll: Contains deep-fried tempura shrimp or vegetables for added crunch and texture.

Tempura

Introduction to Tempura

Tempura is a delicious and light Japanese dish consisting of battered and deep-fried seafood, vegetables, or even fruits. It is known for its crispy and delicate texture, which contrasts beautifully with the tender filling. Tempura is quick and easy to prepare, making it an excellent option for a quick lunch.

Ingredients needed for Tempura

To make tempura, you’ll need the following ingredients:

Seafood or vegetables of your choice (shrimp, fish fillets, squid, eggplant, sweet potato, bell peppers, etc.)
Tempura batter mix (available in most grocery stores)
Ice-cold water
Cooking oil for deep-frying
Tempura dipping sauce (known as tentsuyu, made from soy sauce, mirin, and dashi stock)

Step-by-step instructions to make Tempura

Prepare the ingredients by cleaning and cutting seafood and vegetables into bite-sized pieces.
In a bowl, combine the tempura batter mix with ice-cold water, following the package instructions. Be careful not to overmix the batter to ensure a light and crispy texture.
Heat the cooking oil in a deep saucepan or a deep fryer to around 350-375°F (175-190°C).
Dip the prepared seafood or vegetables into the tempura batter, ensuring they are evenly coated.
Carefully place the battered pieces into the hot oil, ensuring they do not overcrowd the pan.
Fry the tempura until golden brown and crispy, usually for 1-2 minutes per side.
Use a slotted spoon or tongs to transfer the cooked tempura to a paper towel-lined plate to remove excess oil.
Repeat the process with the remaining ingredients, frying in small batches.
Serve the tempura immediately while it is still hot and crispy, accompanied by tentsuyu dipping sauce for an extra layer of flavor.

Variations of Tempura

Tempura can be customized to include a variety of ingredients, allowing you to experiment with different flavors and textures. Some popular variations include:

Ebi Tempura: Made with succulent shrimp, often served as a standalone dish or as part of a tempura platter.
Vegetable Tempura: Consisting of an assortment of vegetables like sweet potato, eggplant, bell peppers, and zucchini, providing a colorful and vegetarian-friendly option.
Kakiage Tempura: Features a mixture of thinly sliced vegetables, such as onions, carrots, and green beans, bound together with tempura batter.
Tempura Donburi: Served over a bowl of steamed rice with a sweet and savory sauce drizzled on top, creating a satisfying one-bowl meal.

Gyoza

Introduction to Gyoza

Gyoza, also known as Japanese dumplings, are a tasty and versatile dish that can be enjoyed as an appetizer or a main course. They consist of a thin dough wrapper filled with a mixture of ground meat, vegetables, and seasonings. Gyoza is typically pan-fried until crispy on the bottom and steamed to perfection, resulting in a delightful combination of textures.

Ingredients needed for Gyoza

To make gyoza, you’ll need the following ingredients:

Gyoza wrappers (available in most grocery stores)
Ground meat (such as pork, chicken, or a combination)
Vegetables (cabbage, garlic chives, or green onions)
Ginger and garlic (freshly grated or finely minced)
Soy sauce
Sesame oil
Salt and pepper
Water for sealing the gyoza

Step-by-step instructions to make Gyoza

In a large bowl, combine the ground meat, finely chopped or shredded vegetables, grated ginger, minced garlic, soy sauce, sesame oil, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
Assemble the gyoza by placing a gyoza wrapper on a clean and dry surface.
Spoon a small amount of the meat and vegetable filling onto the center of the wrapper, being careful not to overfill.
Moisten the edge of the wrapper with water using your finger.
Fold the wrapper in half, sealing the filling inside, and pinch the edges together to create pleats.
Repeat the process with the remaining gyoza wrappers and filling.
Heat a small amount of oil in a non-stick skillet or frying pan over medium heat.
Arrange the gyoza in the skillet, flat side down, and cook for a few minutes until the bottom becomes golden and crispy.
Carefully pour water into the skillet, covering the bottom of the pan partially. Immediately cover the skillet with a lid to steam the gyoza until the filling is cooked through.
Remove the lid and continue cooking until the remaining water evaporates, allowing the gyoza to become crispy again.
Serve the gyoza hot with a dipping sauce made from soy sauce, rice vinegar, and a touch of sesame oil.

Variations of Gyoza

Gyoza can be adapted to various tastes and preferences. Here are some popular variations:

Vegetarian Gyoza: Instead of using meat, fill the gyoza wrappers with a mixture of finely chopped vegetables, tofu, mushrooms, and seasonings.
Shrimp Gyoza: Incorporate minced shrimp into the filling mixture for a seafood twist.
Kimchi Gyoza: Add spicy and tangy kimchi to the filling mixture to create a flavorful and unique variation.
Pan-Fried Gyoza: For a crispier texture, cook the gyoza entirely through pan-frying without steaming, resulting in a golden brown and crunchy exterior.

Yakisoba

Introduction to Yakisoba

Yakisoba is a stir-fried noodle dish that is popular in Japan. It is made with wheat noodles, vegetables, and a savory sauce that adds a delightful umami flavor. Yakisoba is a quick and flavorful option for a satisfying lunch.

Ingredients needed for Yakisoba

To make yakisoba, you’ll need the following ingredients:

Yakisoba noodles (pre-cooked or fresh)
Protein of your choice (such as sliced pork, chicken, shrimp, or tofu)
Assorted vegetables (cabbage, carrots, bell peppers, onions, bean sprouts)
Yakisoba sauce (a combination of Worcestershire sauce, soy sauce, oyster sauce, and sugar)

Step-by-step instructions to make Yakisoba

Cook the yakisoba noodles according to the package instructions. Drain and set aside.
Heat oil in a large skillet or wok over medium-high heat.
Add your protein of choice (sliced pork, chicken, shrimp, or tofu) to the skillet and cook it until it’s no longer pink or raw. Remove it from the skillet and set it aside.
In the same skillet, add sliced onions and cook until they become translucent and slightly caramelized.
Add the remaining vegetables, such as cabbage, carrots, bell peppers, and bean sprouts, and stir-fry them until they are tender-crisp.
Add the cooked yakisoba noodles to the skillet, along with the cooked protein.
Pour the yakisoba sauce over the noodles and vegetables, and toss everything together until well-coated.
Continue to cook for a few more minutes, allowing the flavors to meld together.
Serve the yakisoba hot, garnished with thinly sliced green onions and pickled ginger.

Variations of Yakisoba

Yakisoba can be customized with different ingredients and flavors. Here are some popular variations to try:

Seafood Yakisoba: Replace the meat with an assortment of seafood such as shrimp, squid, and scallops.
Spicy Yakisoba: Add chili paste or sriracha to the yakisoba sauce for a kick of heat.
Vegetarian Yakisoba: Skip the meat and use a variety of vegetables and tofu for a vegetarian-friendly version.
Yakiudon: Substitute the yakisoba noodles with udon noodles for a heartier and chewier texture.

Tonkatsu

Introduction to Tonkatsu

Tonkatsu is a beloved Japanese dish consisting of breaded and deep-fried pork cutlets. It possesses a crispy exterior and a tender interior, making it a satisfying and delicious option for a quick lunch. Tonkatsu is often served with a tangy tonkatsu sauce, shredded cabbage, and a side of rice.

Ingredients needed for Tonkatsu

To make tonkatsu, you’ll need the following ingredients:

Pork loin or pork tenderloin
All-purpose flour
Eggs
Panko breadcrumbs
Salt and pepper
Vegetable oil for deep-frying
Tonkatsu sauce (store-bought or homemade)
Shredded cabbage for serving

Step-by-step instructions to make Tonkatsu

Start by tenderizing the pork loin or pork tenderloin with a meat mallet or the flat side of a knife. This helps to make it more tender and evenly cooked.
Season the pork cutlets with salt and pepper on both sides.
Set up three shallow bowls or dishes for coating the pork. Fill one with all-purpose flour, another with beaten eggs, and the third with panko breadcrumbs.
Dredge each pork cutlet in the flour, shaking off any excess.
Dip the floured cutlet into the beaten eggs, making sure it is coated evenly.
Transfer the cutlet to the panko breadcrumbs, pressing the breadcrumbs gently onto the surface to ensure they adhere well.
Repeat the coating process with the remaining pork cutlets.
Heat vegetable oil in a large deep skillet or saucepan over medium heat until it reaches around 350°F (175°C).
Carefully place the coated pork cutlets into the hot oil, making sure not to overcrowd the pan.
Fry the tonkatsu for a few minutes on each side until golden brown and cooked through.
Remove the tonkatsu from the oil and place it on a wire rack or paper towel-lined plate to drain any excess oil.
Slice the tonkatsu into thin strips and serve it hot with tonkatsu sauce, shredded cabbage, and a side of rice.

Variations of Tonkatsu

Tonkatsu can be prepared in various ways, allowing for different flavors and options. Some popular variations include:

Chicken Katsu: Substitute pork with chicken breast cutlets for a lighter alternative.
Cheese-filled Tonkatsu: Insert a slice of cheese in the center of the pork cutlet before breading and frying.
Katsudon: A bowl of rice topped with a tonkatsu cutlet, onions, and a sweet and savory sauce.
Curry Katsu: Serve the tonkatsu alongside Japanese curry sauce and rice for a fusion twist.

Donburi

Introduction to Donburi

Donburi refers to a bowl of steamed rice topped with a variety of savory ingredients. It is a popular Japanese dish that is simple to prepare and offers a satisfying and well-balanced meal. Donburi is convenient for a quick lunch as it combines rice, protein, and vegetables in one bowl.

Ingredients needed for Donburi

To make donburi, you’ll need the following ingredients:

Steamed Japanese short-grain rice
Protein of your choice (such as beef, chicken, pork, seafood, or tofu)
Vegetables (based on your preference, common choices include onions, carrots, mushrooms, bell peppers, spinach, or bean sprouts)
Soy sauce
Mirin (sweet rice wine)
Sugar
Eggs (optional, for a topping or for making tamagoyaki – a rolled omelet)

Step-by-step instructions to make Donburi

Prepare the protein of your choice by cutting it into thin slices or bite-sized pieces.
In a skillet or pan, heat oil over medium heat and sauté the protein until it is cooked through. Remove it from the pan and set it aside.
In the same pan, add sliced onions and cook until they become soft and caramelized.
Add the remaining vegetables to the pan and stir-fry until they are cooked to your desired tenderness.
In a small bowl, combine soy sauce, mirin, and sugar to create a sweet and savory sauce.
Pour the sauce into the pan with the cooked vegetables and simmer for a few minutes to allow the flavors to meld together.
In a separate pan or using the same pan once it has been cleaned, cook beaten eggs into a thin and delicate omelet. Roll the omelet and slice it into thin strips.
To assemble the donburi, place a generous amount of steamed rice in a bowl.
Arrange the cooked protein and vegetables on top of the rice.
Optional: Lay the sliced tamagoyaki on the side or atop the ingredients for additional flavor and texture.
Drizzle any remaining sauce from the pan over the bowl, adding an extra layer of tastiness.
Serve the donburi hot and enjoy the wonderful combination of flavors and textures.

Variations of Donburi

Donburi can be tailored to match various preferences and tastes. Here are some popular variations:

Gyudon: Thinly sliced beef and onions cooked in a seasoned sauce and served over rice, often topped with a perfectly poached egg.
Oyakodon: Chicken and onion simmered in a flavorful broth, with beaten eggs added to create a delicate and custardy texture.
Kaisendon: A seafood lover’s delight, featuring an assortment of fresh sashimi (raw fish) on top of a bed of rice.
Unadon: Grilled eel fillets glazed with a sweet soy-based sauce, served over rice for an indulgent and satisfying meal.

Okonomiyaki

Introduction to Okonomiyaki

Okonomiyaki is a popular Japanese savory pancake that is both delicious and versatile. It consists of batter mixed with various ingredients and cooked on a griddle, resulting in a flavorful and satisfying dish. Okonomiyaki can be enjoyed for a quick lunch as it contains a range of ingredients and flavors.

Ingredients needed for Okonomiyaki

To make okonomiyaki, you’ll need the following ingredients:

Okonomiyaki flour mix (available in most Asian grocery stores) or all-purpose flour
Water or dashi stock
Cabbage, shredded
Eggs
Protein of your choice (such as sliced pork, shrimp, squid, or bacon)
Green onions, chopped
Benishoga (red pickled ginger)
Tenkasu (tempura scraps, optional)
Okonomiyaki sauce (a tangy and savory sauce specifically made for okonomiyaki)
Japanese mayonnaise
Aonori (dried seaweed flakes)
Katsuobushi (bonito flakes)

Step-by-step instructions to make Okonomiyaki

In a large bowl, combine the okonomiyaki flour mix or all-purpose flour with water or dashi stock to create a pancake batter. Follow the package instructions if using a ready-made mix.
Add shredded cabbage, chopped green onions, and any other desired vegetables to the batter, mixing them together until well-coated.
In a separate bowl, beat eggs and pour them over the cabbage and batter mixture. Mix well to combine.
Heat a griddle or large non-stick pan over medium heat and lightly oil the cooking surface.
Pour the batter onto the griddle, spreading it out into a circular shape to a thickness of approximately 1/2 inch.
Lay your protein of choice (such as sliced pork, shrimp, squid, or bacon) on top of the batter, pressing it gently into the mixture.
Cook the okonomiyaki for a few minutes until the bottom becomes golden and crispy.
Flip the okonomiyaki using a spatula, ensuring the protein side is face down, and continue cooking until it is cooked through and the other side is golden brown.
Transfer the okonomiyaki to a plate and drizzle it with okonomiyaki sauce and Japanese mayonnaise in a crisscross pattern.
Sprinkle aonori (dried seaweed flakes) and katsuobushi (bonito flakes) on top to enhance the flavor and presentation.
Optionally, add benishoga (red pickled ginger) and tenkasu (tempura scraps) for additional texture and flavor.
Slice the okonomiyaki into wedges similar to a pizza and serve it hot.

Variations of Okonomiyaki

Okonomiyaki can be customized with different fillings and toppings, allowing for a wide range of flavors. Some popular variations include:

Hiroshima-style Okonomiyaki: This layered version adds yakisoba noodles between two layers of batter mix, cabbage, and protein.
Kansai-style Okonomiyaki: This classic style mixes the desired ingredients directly into the batter before cooking.
Seafood Okonomiyaki: Incorporate an assortment of seafood such as shrimp, squid, scallops, and octopus for a delicious and oceanic variation.
Vegetarian Okonomiyaki: Skip the meat and include a variety of vegetables and mushrooms for a satisfying vegetarian alternative.

In conclusion, Japanese cuisine offers a plethora of delicious and diverse dishes that are perfect for a quick lunch. From the convenience of onigiri and the nourishing Miso Soup to the comforting flavors of ramen and okonomiyaki, there is something for everyone to enjoy. Whether you prefer the simplicity of sushi rolls or the bold flavors of tempura, exploring Japanese recipes can be both satisfying and enjoyable. So, next time you’re in need of a quick and flavorful lunch, why not try one of these delightful Japanese recipes? You won’t be disappointed!