Japanese Rolled Omelette (Sweet Atsuyaki)
Sweetened egg burns easily—keep the heat at medium or a touch below. If it threatens to scorch, lift the pan off the burner to cool.
Miso Soup (Tofu and Wakame)
Boiling miso drives off its aroma. After dissolving the miso, do not let the soup boil—turn off the heat at the first simmer.
Sauce Yakisoba
Pre-searing the noodles browns the surface so they stay fragrant and don't turn watery when sauced.
Tempura (Shrimp and Vegetables)
Make the batter just before frying and keep it cold. Overmixing develops gluten and yields a heavy, soggy coat. In summer, set the bowl over ice water.
Mackerel Simmered in Miso
The hot-water "shimofuri" rinse greatly tames mackerel's fishiness. It's an extra step, but don't skip it.
Japanese Cabbage Rolls in Consommé (Roru Kyabetsu)
Packing the rolls tightly in the pot keeps them from falling apart and from unrolling even without toothpicks. If there are gaps, roll up leftover cabbage and stuff it in.
Spaghetti Napolitan (Japanese Ketchup Spaghetti)
For the soft, chewy texture of a Japanese coffee shop, cook the noodles a little longer, coat them in oil and let them rest before stir-frying. Some shops use noodles boiled the day before and refrigerated.
Kinpira Gobo (Sweet and Spicy Braised Burdock)
The aroma and flavor of burdock lie just under the skin, so do not peel it; just scrub it with a brush.
Simmered Kabocha Squash (Kabocha no Nimono)
Peeling the skin in patches and beveling the edges keeps the kabocha from falling apart, helps it absorb the flavor and makes it look attractive.
Simmered Hijiki Seaweed (Hijiki no Nimono)
Stir-frying the hijiki in oil first softens its sea smell and adds richness.
Yellowtail Teriyaki (Buri no Teriyaki)
Dusting the fish with flour helps the sauce cling and gives the surface a glossy shine.
Tonkatsu (Japanese Breaded Pork Cutlet)
It is cooked when the center shows no raw red when cut and the juices run clear. For thicker pieces, fry at 160°C for 5 minutes and finish at 180°C for 30 seconds to cook it through without burning.
Shogayaki (Japanese Ginger Pork)
Because the meat is not marinated but coated in sauce after searing, it is less likely to burn and stays tender.
Beef Shabu-Shabu (Japanese Hot Pot)
If the water boils hard, the meat gets tough. Keeping it at a gentle bubble (80–90°C) is the secret to tender results.
Onigiri (Salmon, Umeboshi and Okaka Rice Balls)
For the salt on your hands, a pinch on your fingertips (about 0.5 g) is a good guide. Use a little more for mild salmon and less for umeboshi.
Nikujaga (Japanese Meat and Potato Stew)
Adding sugar first and soy sauce later is the basic rule of Japanese simmered dishes. Letting the sweetness soak in first keeps the ingredients tender and helps the flavor penetrate.
Kake Udon (Udon in Hot Dashi Broth)
Use light soy sauce for the clear Kansai-style broth. For Kanto style, use 2 tbsp dark soy sauce and 1 tsp sugar for a darker, slightly sweeter broth.
Hambagu (Japanese Hamburg Steak)
The dent in the centre is there because the middle puffs up as it cooks. With the dent, the patty ends up flat and cooks evenly.