Japanese Recipes

Roasted teas, simmered stews and rice from the Japanese home kitchen.

A Japanese omurice on a white oval plate: a smooth, pale yellow omelet wrapped into a plump oval with a zigzag of ketchup on top, cut open at one end to show orange-red ketchup rice with chicken, onion and peas, beside a spoon, a glass of water and a bowl of shredded cabbage

Japanese

Omurice: Japanese Omelet Rice with Ketchup Chicken Rice

2 servings · 40 min

Hakata mizutaki in a wide charcoal-black donabe clay pot on a wooden trivet: bone-in chicken pieces, one a whole wing, in a cloudy, milky white broth with napa cabbage, sliced long green onion, star-cut shiitake, enoki, cubes of tofu and chrysanthemum greens, with two small bowls of ponzu topped with grated daikon, chopsticks and a halved green citrus beside it

Japanese

Mizutaki: Hakata Chicken Hot Pot with a Milky White Broth

4 servings · 2 hr 10 min

A hot hojicha latte in a speckled stoneware cup on its saucer, caramel brown under a swirl of milk foam and a wisp of steam, with small dishes of reddish-brown hojicha powder and roasted hojicha leaves and a bamboo tea whisk beside it

Japanese

Hojicha Latte: Roasted Green Tea Latte, Hot or Iced

1 serving · 10 min