20 Authentic Japanese Home Cooking Recipes for Beginners

Ready to bring the comforting flavors of Japan into your kitchen? Japanese home cooking is all about simple, wholesome meals that nourish both body and soul—think steaming bowls of miso soup, savory donburi rice bowls, and perfectly crisp gyoza. Forget complicated restaurant dishes; these 20 beginner-friendly recipes will have you cooking authentic Japanese comfort food with confidence. Let’s explore these delicious dishes together!

Miso Soup with Tofu and Wakame

Wandering through the quiet kitchen this afternoon, I find myself drawn to the gentle ritual of making miso soup—the steam rising like morning fog, the subtle dance of flavors that speaks more of comfort than complexity. There’s something deeply grounding about preparing this bowl, a quiet meditation in measured steps and soft simmering.

Ingredients

– 4 cups filtered water
– 1 piece (4-inch) kombu seaweed
– 1/4 cup bonito flakes, loosely packed
– 3 tablespoons white miso paste
– 6 ounces silken tofu, cut into 1/2-inch cubes
– 2 tablespoons dried wakame seaweed
– 2 scallions, thinly sliced on the bias

Instructions

1. Combine 4 cups filtered water and 1 piece kombu in a medium saucepan over medium-low heat.
2. Heat the water until small bubbles form around the edges (approximately 160°F), then remove the kombu with tongs.
3. Add 1/4 cup bonito flakes to the saucepan and bring the liquid to a gentle simmer over medium heat.
4. Simmer for exactly 3 minutes until the bonito flakes sink to the bottom, then remove the pan from heat.
5. Strain the dashi through a fine-mesh sieve lined with cheesecloth into a clean bowl, discarding the solids.
6. Return the clear dashi to the saucepan and place over low heat until steaming but not boiling.
7. Place 3 tablespoons white miso paste in a small bowl and ladle 1/2 cup warm dashi over it.
8. Whisk the miso and dashi together until completely smooth and free of lumps.
9. Pour the dissolved miso mixture back into the saucepan, stirring gently to incorporate.
10. Add 6 ounces cubed silken tofu and 2 tablespoons dried wakame to the soup.
11. Heat for 2-3 minutes until the wakame has reconstituted and the tofu is warmed through.
12. Ladle the soup into warmed bowls and garnish with thinly sliced scallions.
Heavenly in its simplicity, the silken tofu melts against the tongue while the wakame offers a delicate chew. The broth carries the umami depth of properly made dashi, a flavor that lingers like a soft memory. Serve it alongside steamed rice for contrast, or with a sprinkle of toasted sesame seeds for nutty warmth.

Tamagoyaki (Japanese Rolled Omelette)

Lately, I’ve been thinking about how certain dishes carry entire cultures in their delicate layers, and this morning’s quiet kitchen felt like the perfect place to revisit tamagoyaki, that beautiful Japanese rolled omelette that somehow manages to be both humble and elegant at once.

Ingredients

– 4 large pasture-raised eggs, lightly beaten
– 1 tablespoon granulated sugar
– 1 teaspoon usukuchi soy sauce
– ¼ teaspoon fine sea salt
– 1 tablespoon dashi stock, cooled to room temperature
– 1 teaspoon neutral oil (such as rice bran oil)

Instructions

1. In a medium bowl, combine the lightly beaten pasture-raised eggs, granulated sugar, usukuchi soy sauce, fine sea salt, and cooled dashi stock, whisking vigorously for 45 seconds until fully incorporated and slightly frothy.
2. Place a rectangular tamagoyaki pan over medium-low heat (325°F surface temperature) and brush the entire cooking surface with neutral oil using a silicone pastry brush.
3. Pour exactly one-quarter of the egg mixture into the pan, tilting immediately to create a thin, even layer that covers the bottom completely.
4. Cook the first layer for 60-75 seconds until the surface is 80% set but still slightly glossy, using chopsticks to gently lift one edge and check for light golden coloring underneath.
5. Carefully roll the set egg layer from the far end toward you, creating a tight cylinder that rests at the near edge of the pan.
6. Brush the exposed pan surface with another thin layer of neutral oil, ensuring the rolled omelette is lightly coated as well.
7. Pour another quarter of the remaining egg mixture into the pan, lifting the existing roll slightly to allow new batter to flow underneath it.
8. Cook this second layer for 50-60 seconds until the bottom sets but the surface remains slightly wet, then roll the existing omelette forward to incorporate the new layer.
9. Repeat the oiling and layering process two more times with the remaining egg mixture, maintaining consistent 325°F heat and rolling technique.
10. Transfer the completed tamagoyaki to a bamboo sushi mat, wrapping it tightly and applying gentle pressure for 5 minutes to set the layers and create the distinctive rectangular shape.
11. Unwrap the tamagoyaki and slice crosswise into ½-inch thick pieces using a sharp knife wiped clean between cuts.
Now, the finished tamagoyaki reveals its secret: each slice shows delicate golden waves with a texture that’s simultaneously firm and custardy, carrying subtle sweetness that makes it perfect alongside steamed rice or tucked into a bento box where it becomes the quiet star of the meal.

Okonomiyaki (Savory Japanese Pancake)

Sometimes, on quiet afternoons when the light slants just so through the kitchen window, I find myself craving the gentle, savory comfort of a meal that feels like a warm embrace. Okonomiyaki, that wonderfully adaptable Japanese pancake, answers this call perfectly—a humble canvas of cabbage and batter that transforms into something deeply satisfying and wholly its own.

Ingredients

• 1 cup all-purpose flour, sifted
• 3/4 cup dashi stock, cooled to 40°F
• 2 large pasture-raised eggs, lightly beaten
• 4 cups green cabbage, finely shredded
• 1/2 cup scallions, thinly sliced on the bias
• 4 slices thick-cut bacon, cut into 1-inch lardons
• 2 tablespoons grapeseed oil
• 1/4 cup okonomiyaki sauce
• 1 tablespoon Japanese mayonnaise
• 1 teaspoon beni shoga (red pickled ginger)
• 1 tablespoon katsuobushi (bonito flakes)
• 1 teaspoon toasted white sesame seeds

Instructions

1. Combine the sifted all-purpose flour and cooled dashi stock in a large mixing bowl, whisking until no dry pockets remain.
2. Fold in the lightly beaten pasture-raised eggs until the batter achieves a smooth, pourable consistency.
3. Add the finely shredded green cabbage and bias-cut scallions to the batter, mixing gently to coat every strand evenly.
4. Heat a 10-inch cast-iron skillet over medium heat until a drop of water sizzles and evaporates within 2 seconds.
5. Add the grapeseed oil to the skillet, swirling to coat the surface completely.
6. Pour the batter mixture into the center of the skillet, using a spatula to shape it into a 1-inch thick round.
7. Arrange the bacon lardons across the surface of the pancake, pressing them lightly into the batter.
8. Cook for 6 minutes, or until the edges appear set and the bottom develops a deep golden-brown crust.
9. Carefully flip the pancake using a wide, flexible spatula, supporting its weight to prevent breaking.
10. Cook for an additional 5 minutes, until the second side is firm to the touch and the bacon renders its fat.
11. Transfer the cooked pancake to a serving plate, positioning it with the bacon side facing upward.
12. Drizzle the okonomiyaki sauce in a tight zigzag pattern across the entire surface.
13. Pipe the Japanese mayonnaise in parallel lines over the sauce.
14. Scatter the beni shoga, katsuobushi, and toasted white sesame seeds evenly over the top.

My favorite part is that moment just after plating, when the heat makes the bonito flakes dance and wilt like tiny, savory petals. The interior stays remarkably tender—a tangle of sweet cabbage bound by a fluffy, egg-rich batter, while the crisp, lacy edges provide the perfect textural contrast. For a delightful variation, try serving individual wedges with a soft-poached egg on the side, letting the runny yolk mingle with the rich sauces.

Tonkatsu (Japanese Pork Cutlet)

Perhaps there’s something quietly profound about transforming a simple pork cutlet into a crisp, golden masterpiece that comforts both maker and eater alike. This Japanese classic, with its satisfying crunch and tender interior, feels like a culinary embrace on days when you need something both familiar and extraordinary.

Ingredients

– 2 (6-ounce) center-cut pork loin chops, ¾-inch thick
– ½ cup all-purpose flour
– 2 large pasture-raised eggs, lightly beaten
– 1½ cups panko breadcrumbs
– ½ cup neutral oil (such as grapeseed)
– Fine sea salt
– Freshly ground white pepper
– 1 small head green cabbage, thinly sliced
– 2 tablespoons tonkatsu sauce
– 1 lemon, cut into wedges

Instructions

1. Place pork chops between two sheets of parchment paper and pound gently with a meat mallet until uniformly ½-inch thick.
2. Season both sides of pork generously with fine sea salt and freshly ground white pepper.
3. Dredge each pork chop thoroughly in all-purpose flour, shaking off excess completely.
4. Dip floured pork into lightly beaten pasture-raised eggs, coating entire surface.
5. Press egg-coated pork firmly into panko breadcrumbs, ensuring even adhesion on all sides.
6. Transfer breaded pork to wire rack and rest for 10 minutes to set coating.
7. Heat neutral oil in heavy-bottomed skillet to 350°F, verified by deep-fry thermometer.
8. Carefully lower one pork chop into hot oil and fry for 3 minutes undisturbed.
9. Flip pork using tongs and fry second side for exactly 3 minutes until golden brown.
10. Remove tonkatsu from oil and drain on wire rack set over sheet pan for 2 minutes.
11. Slice rested tonkatsu crosswise into 1-inch wide strips against the grain.
12. Arrange thinly sliced green cabbage on serving plate as bed for tonkatsu.
13. Place sliced tonkatsu over cabbage and drizzle with 2 tablespoons tonkatsu sauce.
14. Garnish plate with lemon wedges for squeezing over finished dish.

The crisp panko crust shatters beautifully against the juicy pork, while the sharp cabbage provides refreshing contrast. For a delightful twist, try stacking the sliced cutlet over steamed rice and topping with a softly fried egg, letting the yolk become an additional rich sauce that mingles with the tonkatsu’s savory notes.

Gyudon (Beef Bowl)

Just now, as afternoon light slants across the kitchen counter, I find myself craving the quiet comfort of gyudon—that humble Japanese beef bowl where thinly sliced meat and sweet onions simmer together into something greater than their parts. There’s a gentle simplicity here that feels like a warm exhale after a long day.

Ingredients

• 1 lb thinly sliced ribeye beef, about ⅛-inch thick
• 2 large yellow onions, julienned
• ¾ cup dashi stock
• ¼ cup mirin
• 3 tbsp soy sauce
• 1 tbsp granulated sugar
• 2 tsp clarified butter
• 4 large pasture-raised eggs, lightly beaten
• 4 cups freshly steamed Japanese short-grain rice
• 2 scallions, finely sliced on the bias
• 1 tsp toasted sesame seeds
• ¼ cup pickled red ginger (beni shoga)

Instructions

1. Heat a large skillet over medium-high heat and add clarified butter until it shimmers.
2. Add julienned onions and sauté for 5–7 minutes until translucent and lightly caramelized at the edges.
3. Arrange thinly sliced ribeye in a single layer over the onions, searing for 1 minute per side until the pink hue just disappears.
4. Pour dashi stock, mirin, soy sauce, and granulated sugar directly over the beef and onions.
5. Bring the mixture to a gentle simmer, then immediately reduce heat to low.
6. Cover the skillet and simmer for 12–15 minutes, allowing the beef to tenderize and absorb the broth.
7. While the beef simmers, lightly beat pasture-raised eggs in a small bowl until uniform in color.
8. Uncover the skillet and drizzle the beaten eggs in a circular motion over the beef and onion mixture.
9. Cover immediately and cook for exactly 2 minutes until the eggs are softly set but still glossy.
10. Divide freshly steamed Japanese short-grain rice evenly among four deep bowls.
11. Spoon the beef, onion, and egg mixture directly over the rice, ensuring each portion receives ample sauce.
12. Garnish each bowl with finely sliced scallions, toasted sesame seeds, and a tablespoon of pickled red ginger.

The beef emerges meltingly tender, woven through with the sweet sharpness of onions and the silkiness of softly set egg. For a quiet variation, try draping the gyudon over cauliflower rice or topping it with a drizzle of spicy rayu—the broth clings to each grain, a quiet symphony in a bowl.

Yakitori (Grilled Chicken Skewers)

Evenings like these, when the light fades to amber and the air carries that first crisp chill, my thoughts drift to the quiet ritual of preparing something simple yet deeply satisfying. Each skewer becomes a small meditation, a way to slow down and connect with the elemental pleasure of fire and food.

Ingredients

– 1.5 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
– 1/3 cup tamari
– 2 tablespoons mirin
– 1 tablespoon granulated sugar
– 2 teaspoons toasted sesame oil
– 8-10 bamboo skewers, soaked in cold water for 30 minutes

Instructions

1. Place bamboo skewers in a shallow baking dish and cover completely with cold water; soak for 30 minutes to prevent burning.
2. While skewers soak, combine tamari, mirin, granulated sugar, and toasted sesame oil in a small saucepan over medium heat.
3. Bring the sauce to a gentle simmer, stirring constantly until the sugar fully dissolves, about 2 minutes.
4. Remove sauce from heat and transfer half to a small bowl for basting; reserve the remaining half for serving.
5. Pat chicken thigh pieces completely dry with paper towels to ensure proper browning.
6. Thread 4-5 chicken pieces onto each soaked skewer, leaving 1/4-inch space between pieces for even cooking.
7. Preheat a grill or grill pan to medium-high heat (400°F) and lightly oil the grates.
8. Place skewers on the hot grill and cook for 4 minutes without moving to develop grill marks.
9. Flip skewers and brush the cooked side generously with the reserved basting sauce.
10. Continue cooking for another 3 minutes, then flip and brush the second side with sauce.
11. Cook for final 2-3 minutes, flipping frequently and brushing with sauce, until chicken reaches an internal temperature of 165°F and edges are caramelized.
12. Remove skewers from grill and let rest for 2 minutes before serving with remaining sauce.

Caramelized edges give way to remarkably juicy interiors, the sweet-savory glaze creating a lacquered sheen that catches the light. Consider serving them over steamed Japanese rice with quick-pickled vegetables, the sharp acidity cutting through the rich umami in the most delightful way.

Oyakodon (Chicken and Egg Rice Bowl)

There’s something quietly comforting about a meal that comes together in one pan, a gentle simmer of chicken and egg blanketing warm rice. This oyakodon, or ‘parent-and-child’ rice bowl, feels like a soft embrace on a weary evening, each bite a reminder of how simple ingredients can cradle the soul.

Ingredients

• 1 cup Japanese short-grain rice, rinsed until water runs clear
• 1 ¼ cups filtered water
• 2 boneless, skinless chicken thighs (about 8 oz), sliced into ½-inch pieces
• ½ cup dashi stock, freshly prepared
• 2 tbsp mirin
• 1 ½ tbsp usukuchi soy sauce
• 1 tsp granulated sugar
• ½ yellow onion, thinly sliced into half-moons
• 3 pasture-raised eggs, lightly beaten until just streaky
• 2 scallions, finely sliced on the bias
• 1 tsp toasted sesame oil

Instructions

1. Combine the rinsed Japanese short-grain rice and filtered water in a heavy-bottomed saucepan, cover, and bring to a boil over medium-high heat.
2. Once boiling, immediately reduce heat to low and simmer for 15 minutes, then remove from heat and let steam, covered, for 10 minutes.
3. In a 10-inch nonstick skillet, heat the toasted sesame oil over medium heat until shimmering.
4. Add the sliced chicken thighs and cook for 3–4 minutes, turning once, until the surface is opaque but the center remains slightly pink.
5. Arrange the thinly sliced yellow onion in an even layer over the chicken.
6. Pour in the dashi stock, mirin, usukuchi soy sauce, and granulated sugar, stirring gently to dissolve the sugar.
7. Bring the mixture to a gentle simmer over medium-low heat and cook for 5 minutes, until the onion is translucent and the chicken is fully cooked.
8. Tip: For tender chicken, avoid overcrowding the pan—this ensures even cooking and prevents steaming.
9. Pour the lightly beaten pasture-raised eggs evenly over the chicken and onion mixture in a circular motion.
10. Cover the skillet and cook for 2 minutes, until the eggs are set around the edges but still slightly runny in the center.
11. Tip: Resist stirring the eggs—allowing them to set gently creates distinct layers of texture.
12. Divide the steamed rice between two deep bowls, mounding it slightly in the center.
13. Spoon the chicken and egg mixture directly over the rice, allowing the residual sauce to drizzle down the sides.
14. Garnish with the bias-cut scallions for a fresh, aromatic finish.
15. Tip: Serve immediately to enjoy the contrast between the silky egg and the firm, plump rice grains.

Unfolding like a delicate blanket, the eggs remain custardy against the savory-sweet broth, while the chicken stays remarkably tender. I love serving this with a side of quick-pickled radishes for a bright, crisp contrast, or sometimes topping it with a sprinkle of shichimi togarashi for those who crave a gentle heat.

Karaage (Japanese Fried Chicken)

Nostalgia sometimes arrives in the quietest moments, like when the scent of soy and ginger fills the kitchen, pulling me back to that first bite of karaage—crisp, golden, impossibly tender. It’s a dish that feels both comforting and celebratory, a humble piece of chicken transformed through careful preparation. Today, I’m sharing my approach, one that honors tradition while embracing the small details that make it sing.

Ingredients

– 1.5 pounds boneless, skin-on chicken thighs, cut into 1.5-inch pieces
– 1/4 cup Japanese soy sauce
– 2 tablespoons sake
– 1 tablespoon freshly grated ginger root
– 2 cloves garlic, finely minced
– 1/2 cup potato starch
– 4 cups neutral oil (such as rice bran or canola), for frying
– 1 lemon, cut into wedges

Instructions

1. In a medium bowl, combine the Japanese soy sauce, sake, freshly grated ginger root, and finely minced garlic.
2. Add the boneless, skin-on chicken thigh pieces to the marinade, ensuring each piece is fully coated.
3. Cover the bowl and refrigerate for exactly 30 minutes to allow the flavors to penetrate the chicken.
4. Place the potato starch in a shallow dish.
5. Remove the chicken from the marinade, allowing any excess liquid to drip off.
6. Dredge each piece of chicken in the potato starch, pressing gently to adhere a thin, even layer.
7. Heat the neutral oil in a heavy-bottomed pot or Dutch oven to 340°F, using a deep-fry thermometer for accuracy.
8. Carefully lower 5-6 pieces of chicken into the hot oil using tongs, avoiding overcrowding.
9. Fry the chicken for 4 minutes, adjusting the heat to maintain a steady 340°F.
10. Remove the chicken with a slotted spoon and drain on a wire rack set over a baking sheet.
11. Increase the oil temperature to 355°F.
12. Return the par-fried chicken to the hot oil and fry for an additional 2 minutes, until deeply golden and crisp.
13. Transfer the finished karaage to a clean wire rack to drain any excess oil.
14. Serve immediately with lemon wedges for squeezing over the top.

Unbelievably crisp on the outside, each bite gives way to juicy, deeply seasoned chicken that’s fragrant with ginger and umami. The double-frying technique ensures a shatteringly delicate crust that stays crunchy long after frying. Try serving it nestled in a bed of shredded cabbage with a drizzle of spicy mayo, or tuck it into a soft bao bun with pickled vegetables for a playful twist.

Chawanmushi (Savory Egg Custard)

Musing on quiet evenings, I find myself drawn to the gentle art of chawanmushi, a savory Japanese egg custard that cradles delicate flavors in its silken embrace. There’s something profoundly soothing about steaming these little cups of comfort, each spoonful a whisper of umami and warmth. It’s a dish that invites patience, rewarding you with a texture as smooth as polished stone and a depth that lingers like a soft memory.

Ingredients

• 4 large pasture-raised eggs, lightly beaten
• 2 cups dashi stock, cooled to room temperature
• 1 tablespoon usukuchi soy sauce
• 1 teaspoon mirin
• 1/4 teaspoon fine sea salt
• 2 ounces skinless chicken thigh, cut into 1/2-inch cubes
• 4 medium shrimp, peeled and deveined
• 4 shiitake mushrooms, stems removed and caps thinly sliced
• 4 small spinach leaves, stems trimmed
• 4 slices kamaboko fish cake, cut into quarter-moon shapes
• 4 fresh ginkgo nuts, shells removed
• 4 small strips of yuzu peel, for garnish

Instructions

1. Combine the lightly beaten pasture-raised eggs, cooled dashi stock, usukuchi soy sauce, mirin, and fine sea salt in a large mixing bowl.
2. Strain the egg mixture through a fine-mesh sieve into a clean pitcher to remove any chalazae or foam, ensuring a perfectly smooth custard.
3. Divide the skinless chicken thigh cubes, peeled shrimp, sliced shiitake mushroom caps, spinach leaves, kamaboko fish cake slices, and shelled ginkgo nuts evenly among four 6-ounce heatproof cups.
4. Gently pour the strained egg mixture into each cup, filling them to within 1/4 inch of the rim.
5. Cover each cup tightly with aluminum foil to prevent condensation from dripping into the custard during steaming.
6. Place the covered cups in a steamer basket set over a pot of vigorously boiling water, ensuring the water level remains 1 inch below the basket.
7. Reduce the heat to maintain a steady steam and steam the custards for exactly 18 minutes, or until the centers jiggle slightly when shaken but appear set around the edges.
8. Remove the cups from the steamer using tongs and let them rest uncovered for 3 minutes to allow the custard to firm up gently.
9. Garnish each chawanmushi with a strip of fresh yuzu peel placed delicately on the surface before serving.

Soothing and elegant, the custard yields like a cloud under the spoon, releasing aromas of dashi and yuzu. Serve it in its steaming cup alongside pickled vegetables for contrast, or enjoy it as a quiet prelude to a larger meal—each bite a moment of calm.

Gyoza (Japanese Dumplings)

Folding these delicate parcels always feels like a quiet meditation, my fingers tracing the pleats while the world slows outside my kitchen window. There’s something profoundly comforting about the ritual of making gyoza, each crescent holding both tradition and personal touch within its thin wrapper. Today, as afternoon light filters through the steam, I’m reminded why this simple dish feels like home.

Ingredients

– 1 lb ground heritage-breed pork shoulder
– 2 cups finely shredded Napa cabbage, salted and pressed
– 3 tbsp tamari (wheat-free soy alternative)
– 2 tsp toasted sesame oil
– 1 tbsp freshly grated ginger root
– 2 garlic cloves, microplaned
– 24 round gyoza wrappers (3-inch diameter)
– 2 tbsp cold-pressed avocado oil
– ½ cup filtered water
– 1 tbsp rice vinegar
– 2 scallions, thinly sliced on bias

Instructions

1. Combine ground heritage-breed pork shoulder, salted-and-pressed Napa cabbage, tamari, toasted sesame oil, freshly grated ginger root, and microplaned garlic in a glass mixing bowl.
2. Mix filling ingredients with a silicone spatula using 40 clockwise strokes until proteins slightly bind with liquids.
3. Place one gyoza wrapper on your palm and brush perimeter with filtered water using a pastry brush.
4. Spoon 2 teaspoons of filling into the wrapper’s center, maintaining ½-inch border clearance.
5. Fold wrapper into crescent shape, creating 5-7 pleats along the top edge while pressing firmly to seal. Tip: Keep unused wrappers under a damp tea towel to prevent drying.
6. Heat cold-pressed avocado oil in a 12-inch cast-iron skillet over medium-high heat until it shimmers (375°F).
7. Arrange gyoza in concentric circles, flat-side down, working from outer edge inward.
8. Pan-fry for 2 minutes 30 seconds until bottoms develop golden-brown crust with lace-like edges.
9. Pour ½ cup filtered water into skillet, immediately covering with tempered glass lid.
10. Steam for 8 minutes until wrappers become translucent and filling reaches 165°F internally.
11. Uncover and continue cooking until all water evaporates (approximately 90 seconds).
12. Drizzle rice vinegar around skillet edges to deglaze, swirling to incorporate.
13. Transfer gyoza to serving plate using offset spatula, crisped-side upward.
14. Garnish with bias-cut scallions while dumplings rest for 2 minutes.

Crisp-skirted bottoms give way to tender wrappers that release aromatic steam when pierced. The filling offers subtle heat from ginger against the umami depth of tamari-marinated pork. For a striking presentation, serve them clustered around a center dipping pool of black vinegar and chili oil, letting guests admire each pleat before diving in.

Teriyaki Salmon

Beneath the gentle hum of the kitchen, there’s something quietly comforting about preparing teriyaki salmon—the way the sweet-savory glaze caramelizes, the tender flakes yielding to the slightest pressure. It’s a dish that feels both nourishing and deeply satisfying, a small ritual of patience and care. Today, I’m sharing my approach, a slow, deliberate process that transforms simple ingredients into something memorable.

Ingredients

– 4 (6-ounce) skin-on wild-caught salmon fillets
– 1/4 cup tamari
– 2 tablespoons mirin
– 1 tablespoon toasted sesame oil
– 2 teaspoons freshly grated ginger root
– 1 teaspoon finely minced garlic
– 1 tablespoon light brown sugar
– 1 teaspoon cornstarch
– 1 tablespoon cold water
– 2 tablespoons grapeseed oil
– 1 tablespoon toasted white sesame seeds
– 2 thinly sliced scallions, green parts only

Instructions

1. Pat the salmon fillets dry with paper towels to ensure a crisp skin.
2. Whisk together tamari, mirin, toasted sesame oil, grated ginger, minced garlic, and light brown sugar in a small saucepan until fully combined.
3. Bring the sauce mixture to a simmer over medium heat, stirring occasionally, for 3 minutes to meld the flavors.
4. Create a slurry by whisking cornstarch and cold water in a separate bowl until no lumps remain.
5. Gradually stir the slurry into the simmering sauce and cook for 2 minutes, until the glaze thickens and coats the back of a spoon.
6. Remove the glaze from heat and set aside; it will continue to thicken as it cools.
7. Heat grapeseed oil in a large nonstick skillet over medium-high heat until it shimmers, about 2 minutes.
8. Place salmon fillets skin-side down in the hot skillet and press gently with a spatula for 10 seconds to prevent curling.
9. Cook the salmon skin-side down for 5 minutes without moving to develop a golden, crisp crust.
10. Flip the fillets carefully using a fish spatula and cook flesh-side down for 2 minutes for medium-rare doneness.
11. Brush the salmon generously with the teriyaki glaze during the final minute of cooking to create a sticky, caramelized coating.
12. Transfer the glazed salmon to a serving platter and let rest for 3 minutes to redistribute juices.
13. Garnish with toasted white sesame seeds and thinly sliced scallion greens just before serving. The salmon emerges with a crisp, lacquered exterior that gives way to moist, flaky flesh—each bite balanced between sweet umami and subtle heat from the ginger. I love serving it over steamed jasmine rice to catch the extra glaze, or alongside quick-pickled vegetables for a bright contrast.

Nikujaga (Meat and Potato Stew)

Kindly, as the afternoon light softens across the kitchen counter, I find myself drawn to the quiet comfort of a simmering pot, to the humble, grounding ritual of making nikujaga. This Japanese meat and potato stew, with its gentle sweetness and deep savory notes, feels like a warm embrace on a crisp autumn day, a simple dish that holds profound comfort in every bite.

Ingredients

• 1 lb thinly sliced beef chuck, cut into 1-inch strips
• 1.5 lbs Yukon Gold potatoes, peeled and cut into 1.5-inch irregular chunks
• 2 large yellow onions, sliced into ¼-inch half-moons
• 2 large carrots, peeled and cut into 1-inch oblique cuts
• 8 shiitake mushrooms, stems removed and caps sliced ¼-inch thick
• 2 cups dashi stock, freshly prepared
• ¼ cup Japanese soy sauce
• 3 tbsp mirin
• 2 tbsp granulated sugar
• 1 tbsp cold-pressed sesame oil
• ½ cup fresh snow peas, trimmed
• 2 tbsp clarified butter

Instructions

1. Heat a heavy-bottomed Dutch oven over medium-high heat for 90 seconds until the surface registers 350°F.
2. Add clarified butter, swirling to coat the bottom completely.
3. Sear beef strips in a single layer for 2 minutes per side until a deep brown crust forms.
4. Transfer beef to a clean plate, preserving all rendered fat in the pot.
5. Add sliced onions to the hot fat, sautéing for 4 minutes until translucent and lightly caramelized at the edges.
6. Layer potato chunks over the onions, arranging them cut-side down to maximize surface contact.
7. Scatter carrot pieces and shiitake mushrooms evenly over the potatoes.
8. Return seared beef to the pot, nestling it among the vegetables.
9. Pour dashi stock slowly down the side of the pot until it reaches halfway up the vegetable layer.
10. Drizzle soy sauce and mirin evenly over the surface.
11. Sprinkle granulated sugar across the top without stirring.
12. Bring the liquid to a vigorous boil, then immediately reduce heat to maintain a gentle simmer with small bubbles breaking the surface.
13. Place an otoshibuta (drop-lid) or parchment paper round directly on the surface of the stew.
14. Simmer uncovered for 25 minutes, maintaining the liquid at a consistent gentle bubble.
15. Remove the lid and test potato doneness by inserting a paring knife—it should slide through with slight resistance.
16. Add snow peas to the surface and simmer for 3 more minutes until bright green and tender-crisp.
17. Drizzle sesame oil over the finished stew just before serving.

My favorite part is how the potatoes absorb the savory-sweet broth while maintaining their structural integrity, creating soft chunks that melt at the slightest pressure. The beef becomes impossibly tender, shredding between chopsticks, while the snow peas provide a refreshing crunch against the stew’s velvety richness. Serve it over steamed Japanese short-grain rice, or for a comforting twist, ladle it into deep bowls with a soft-poached egg resting in the center, its yolk mingling with the broth to create a luxurious sauce.

Katsudon (Pork Cutlet Rice Bowl)

For those quiet evenings when the rain taps gently against the windowpane, there’s a particular comfort in preparing katsudon—a Japanese pork cutlet rice bowl that cradles warmth in every bite, its savory-sweet broth seeping into fluffy grains like a whispered secret. It’s a dish that feels like a slow exhale, a humble embrace of simplicity and depth, where each component melds into something greater than the sum of its parts. In my kitchen, it’s a ritual of patience, from the crisp crackle of panko to the gentle simmer that brings it all together.

Ingredients

– 2 (6-ounce) pork loin cutlets, pounded to 1/4-inch thickness
– 1/2 cup all-purpose flour
– 2 large pasture-raised eggs, lightly beaten
– 1 cup panko breadcrumbs
– 1/2 cup neutral oil (such as grapeseed), for frying
– 1/2 cup dashi stock
– 2 tablespoons soy sauce
– 1 tablespoon mirin
– 1 teaspoon granulated sugar
– 1/2 medium yellow onion, thinly sliced
– 2 cups freshly steamed Japanese short-grain rice
– 1 tablespoon thinly sliced scallions
– 1 teaspoon toasted white sesame seeds

Instructions

1. Place the pork loin cutlets between two sheets of parchment paper and pound uniformly to 1/4-inch thickness using a meat mallet.
2. Dredge each cutlet thoroughly in the all-purpose flour, shaking off any excess.
3. Dip the floured cutlets into the lightly beaten pasture-raised eggs, ensuring full coverage.
4. Press the egg-coated cutlets firmly into the panko breadcrumbs, creating an even, textured crust.
5. Heat the neutral oil in a heavy-bottomed skillet to 350°F, verified with a deep-fry thermometer.
6. Carefully lower the breaded cutlets into the hot oil and fry for 3–4 minutes per side, until golden brown and an internal thermometer reads 145°F.
7. Transfer the fried cutlets to a wire rack set over a sheet pan to drain excess oil; slice crosswise into 1-inch strips.
8. In a 10-inch nonstick skillet, combine the dashi stock, soy sauce, mirin, and granulated sugar, stirring over medium heat until the sugar dissolves completely.
9. Scatter the thinly sliced yellow onion evenly across the skillet and simmer for 2 minutes, until slightly translucent.
10. Arrange the pork cutlet strips in a single layer over the onions, ensuring they are partially submerged in the broth.
11. Pour the remaining lightly beaten pasture-raised eggs evenly over the pork and onions, then cover the skillet immediately.
12. Reduce the heat to low and cook for exactly 2 minutes, until the eggs are softly set but still glossy.
13. Divide the freshly steamed Japanese short-grain rice between two deep bowls, mounding it gently.
14. Carefully slide the entire egg-and-pork mixture from the skillet over the rice, preserving its layered structure.
15. Garnish with the thinly sliced scallions and a sprinkle of toasted white sesame seeds. The contrast of the crisp, airy pork against the silky, egg-bound onions is a study in textures, while the umami-rich broth soaks into the rice, lending a subtle sweetness. Serve it immediately, perhaps with a side of pickled ginger to cut through the richness, or enjoy it as is—a complete, comforting bowl that feels like a quiet conversation with yourself.

Kinpira Gobo (Braised Burdock Root)

Perhaps it’s the quiet persistence of earthy roots that calls to me on these shortening autumn days, when the world outside turns inward and the kitchen becomes a sanctuary for slow, deliberate work. There’s something deeply comforting about transforming humble burdock root into this Japanese classic, a dish that honors both patience and simplicity in equal measure.

Ingredients

• 1 large burdock root (approximately 12 ounces), meticulously scrubbed
• 2 medium carrots, julienned into 2-inch matchsticks
• 2 tablespoons toasted sesame oil
• 1 tablespoon mirin
• 2 tablespoons soy sauce
• 1 teaspoon raw cane sugar
• 2 tablespoons filtered water
• 1 teaspoon toasted white sesame seeds
• 1 pinch shichimi togarashi

Instructions

1. Scrub the burdock root vigorously under cold running water to remove all soil, but do not peel to preserve the nutritional compounds just beneath the skin.
2. Cut the burdock root on a sharp diagonal into ⅛-inch thick slices, then stack and julienne into uniform 2-inch matchsticks.
3. Immediately submerge the burdock matchsticks in a bowl of acidulated water (1 tablespoon white vinegar per quart) to prevent enzymatic browning while you prepare the remaining ingredients.
4. Heat the toasted sesame oil in a heavy-bottomed skillet over medium heat until it shimmers and releases its nutty aroma.
5. Drain the burdock thoroughly and add to the hot oil, sautéing for exactly 4 minutes until the edges begin to soften and curl slightly.
6. Add the carrot matchsticks and continue cooking for 2 additional minutes, stirring constantly to ensure even heat distribution.
7. Pour in the mirin and allow it to reduce for 30 seconds, which will cook off the alcohol while leaving behind its subtle sweetness.
8. Add the soy sauce, raw cane sugar, and filtered water, then reduce the heat to the lowest setting and cover with a tight-fitting lid.
9. Simmer gently for 12 minutes, resisting the urge to stir more than once, to allow the roots to braise properly without breaking apart.
10. Remove the lid and increase the heat to medium-high, cooking uncovered for 3 final minutes until the liquid reduces to a glossy coating.
11. Transfer to a serving dish and garnish with toasted white sesame seeds and a delicate sprinkle of shichimi togarashi.

Finished kinpira gobo offers a remarkable textural conversation between the burdock’s resilient crunch and the carrots’ yielding tenderness, all bound together by that deeply savory-sweet glaze. For a delightful contrast, serve it chilled alongside grilled mackerel or tucked into a bento box where its flavors continue to develop overnight. The subtle heat from the shichimi togarashi makes this humble root vegetable dish feel unexpectedly sophisticated.

Hijiki Salad

Beneath the quiet hum of the afternoon, I find myself drawn to the sea’s gentle offerings, to this dark, slender hijiki seaweed that promises both earth and ocean in each bite. It’s a salad that feels like a quiet conversation with the depths, a nourishing pause in the day’s rush. Preparing it is a small ritual, a way to slow down and savor the subtle textures and flavors that unfold with each step.

Ingredients

• 1 ounce dried hijiki seaweed
• 2 cups filtered water, for soaking
• 1 tablespoon cold-pressed sesame oil
• 1 medium carrot, julienned into 2-inch matchsticks
• 1/2 cup fresh edamame, shelled
• 2 tablespoons tamari
• 1 tablespoon mirin
• 1 teaspoon toasted sesame seeds

Instructions

1. Place 1 ounce dried hijiki seaweed in a medium bowl and cover with 2 cups filtered water; soak for 20 minutes until tender and doubled in volume.
2. Drain the hijiki thoroughly in a fine-mesh strainer, pressing gently to remove excess water.
3. Heat 1 tablespoon cold-pressed sesame oil in a skillet over medium heat until it shimmers lightly.
4. Add the drained hijiki to the skillet and sauté for 3 minutes, stirring constantly to coat evenly with the oil.
5. Add 1 medium carrot, julienned into 2-inch matchsticks, and 1/2 cup fresh edamame, shelled; cook for 4 minutes until the carrot softens slightly but retains a crisp texture.
6. Pour in 2 tablespoons tamari and 1 tablespoon mirin, stirring to combine all ingredients.
7. Reduce heat to low and simmer for 2 minutes, allowing the liquids to reduce and glaze the vegetables.
8. Remove from heat and sprinkle with 1 teaspoon toasted sesame seeds, tossing gently to distribute.
9. Transfer the salad to a serving dish and let it cool to room temperature for 10 minutes before serving.

Just as the sea holds its mysteries, this salad reveals a delicate balance—the hijiki’s tender chew against the carrot’s crisp snap, all wrapped in a savory-sweet glaze. I love it nestled in butter lettuce cups or alongside seared scallops, where its umami depth truly shines.

Takoyaki (Octopus Balls)

Holding this warm takoyaki pan, I’m transported back to that rainy Osaka evening when I first encountered these golden spheres—each bite carrying memories of steam rising between street food stalls and the gentle rhythm of the city’s heartbeat. There’s something deeply comforting about recreating that moment in my own kitchen, where the sizzle of batter meets the earthy aroma of octopus, creating little edible time capsules that bridge continents and memories.

Ingredients

• 1 cup all-purpose flour, sifted
• 2 pasture-raised eggs, lightly beaten
• 1 ½ cups dashi stock, cooled to 68°F
• ½ teaspoon baking powder
• 4 ounces fresh octopus tentacles, parboiled and diced into ¼-inch cubes
• 2 tablespoons clarified butter
• ¼ cup beni shoga (red pickled ginger), finely julienned
• 2 tablespoons scallions, thinly sliced on the bias
• ½ cup tenkasu (tempura scraps)
• ¼ cup takoyaki sauce
• 2 tablespoons Japanese mayonnaise
• 1 tablespoon aonori (dried green laver)
• 1 tablespoon katsuobushi (bonito flakes)

Instructions

1. Place a takoyaki pan over medium heat and preheat to 350°F, testing temperature with a water droplet that should sizzle immediately.
2. Whisk sifted flour with baking powder in a medium mixing bowl until fully incorporated.
3. Create a well in the center and pour in lightly beaten eggs and cooled dashi stock.
4. Gently fold the mixture using a figure-eight motion until just combined, being careful not to overmix—tiny lumps are preferable to developing gluten.
5. Brush each hemispherical mold with clarified butter using a silicone pastry brush, ensuring complete coverage.
6. Fill each mold three-quarters full with batter using a liquid measuring cup for consistency.
7. Immediately place one octopus cube, several ginger juliennes, scallion slices, and tenkasu into the center of each sphere.
8. Cook for 2 minutes until the edges begin setting and pulling away from the mold.
9. Use takoyaki picks to rotate each ball 90 degrees, allowing uncooked batter to flow into the mold—this creates the signature spherical shape.
10. Continue rotating every 90 seconds for 6 minutes total until golden brown and crisp on all surfaces.
11. Transfer finished takoyaki to a serving plate using stainless steel tongs.
12. Drizzle takoyaki sauce in a zigzag pattern across the arranged spheres.
13. Pipe Japanese mayonnaise in parallel lines over the sauce.
14. Sprinkle aonori evenly across the surface using a fine-mesh sieve.
15. Garnish with katsuobushi, watching it dance from the residual heat.

Oozing with savory complexity, these golden spheres reveal a custardy interior that yields to tender octopus nuggets, while the crisp exterior shatters delicately against the teeth. The interplay of sweet-savory sauce with umami-rich toppings creates a symphony where each component maintains its distinct voice yet harmonizes beautifully. For an unexpected twist, serve them alongside chilled sake or nestle them over steamed rice for a complete meal that celebrates texture contrasts.

Shogayaki (Ginger Pork)

Holding this warm bowl of ginger pork, I’m reminded how some dishes feel like quiet conversations with ourselves—the gentle sizzle of thinly sliced pork shoulder meeting the pan, the aromatic steam rising with notes of fresh ginger and sweet mirin, creating a moment of simple comfort that lingers long after the last bite.

Ingredients

• 1 pound thinly sliced pork shoulder
• 2 tablespoons freshly grated ginger root
• 3 tablespoons premium soy sauce
• 2 tablespoons mirin
• 1 tablespoon granulated sugar
• 1 tablespoon neutral cooking oil
• 2 thinly sliced scallions
• 1 teaspoon toasted sesame seeds

Instructions

1. Combine freshly grated ginger root, premium soy sauce, mirin, and granulated sugar in a small mixing bowl, whisking until the sugar completely dissolves.
2. Place thinly sliced pork shoulder in a shallow dish, pouring the marinade evenly over the meat and ensuring each slice is coated.
3. Allow the pork to marinate at room temperature for precisely 15 minutes to tenderize the meat while developing flavor depth.
4. Heat neutral cooking oil in a large skillet over medium-high heat until shimmering but not smoking, about 2 minutes.
5. Arrange marinated pork slices in a single layer without overcrowding, working in batches if necessary to maintain proper browning.
6. Sear the pork for 2-3 minutes per side until edges caramelize and develop a golden-brown crust while the center remains juicy.
7. Reduce heat to medium-low and pour the remaining marinade into the skillet, simmering for 1-2 minutes until the sauce thickens slightly and coats the pork.
8. Transfer the cooked pork to a serving platter, garnishing with thinly sliced scallions and toasted sesame seeds.

On the plate, the pork carries a beautiful balance—tender slices with caramelized edges that give way to the warming spice of ginger and subtle sweetness from the mirin. The sauce clings to each piece, creating a glossy sheen that pairs wonderfully with steamed rice or can be layered over crisp cabbage leaves for added texture. This shogayaki invites you to slow down, to appreciate how simple ingredients can transform into something that feels both nourishing and deeply satisfying.

Sukiyaki (Japanese Hot Pot)

Mellow evenings call for gentle cooking, the kind that fills the kitchen with steam and the heart with quiet contentment. There’s something deeply comforting about gathering around a simmering pot, watching thinly sliced beef and vibrant vegetables soften and meld into a sweet-salty broth. This Japanese hot pot, sukiyaki, feels like a warm embrace on a crisp autumn day.

Ingredients

– 1 lb thinly sliced, well-marbled ribeye beef
– 1 cup granulated sugar
– 1 cup high-quality soy sauce
– 1 cup high-quality mirin
– 1 cup dashi stock
– 1 large yellow onion, thinly sliced
– 4 green onions, cut into 2-inch bias slices
– 8 shiitake mushrooms, stems removed
– 1 bunch enoki mushrooms, roots trimmed
– 14 oz firm tofu, cut into 1-inch cubes
– 4 large pasture-raised eggs, lightly beaten
– 1 package shirataki noodles, rinsed and drained

Instructions

1. Place a large, heavy-bottomed pot or cast-iron skillet over medium heat until the surface feels warm to the touch, about 2 minutes.
2. Arrange the thinly sliced ribeye beef in a single layer across the bottom of the pot, searing for 45 seconds per side until the edges curl and brown lightly.
3. Sprinkle the granulated sugar evenly over the beef, allowing it to caramelize for 30 seconds until it forms a light golden glaze.
4. Pour in the soy sauce, mirin, and dashi stock all at once, bringing the liquid to a gentle simmer at 190°F.
5. Add the sliced yellow onion and shiitake mushrooms, submerging them in the broth to cook for 4 minutes until the onions turn translucent.
6. Gently nestle the tofu cubes and shirataki noodles into the simmering liquid, cooking for 3 minutes until the tofu absorbs the broth’s color.
7. Scatter the enoki mushrooms and green onions over the top, cooking for 90 seconds until the greens wilt slightly but retain their vibrant hue.
8. Reduce the heat to low, maintaining a temperature of 160°F, and let the hot pot rest for 2 minutes to allow the flavors to marry.
9. Serve immediately by ladling portions into individual bowls, each accompanied by a small dish of lightly beaten pasture-raised eggs for dipping.

Luxuriously tender beef melts against the slight resistance of shirataki noodles, while the rich, sweet broth clings to each ingredient. For a dramatic presentation, serve the sukiyaki directly from the pot at the table, letting everyone gather around and dip their morsels into the silken eggs.

Nasu Dengaku (Miso Glazed Eggplant)

Zestful moments often arrive in quiet kitchens, where humble vegetables transform under careful hands. Today, I’m drawn to nasu dengaku—a Japanese dish where eggplant becomes silken beneath a sweet-savory miso glaze, a meditation in simplicity and depth. It’s a recipe that asks for patience, rewarding you with layers of umami and tender flesh.

Ingredients

– 2 medium globe eggplants, halved lengthwise
– 2 tablespoons toasted sesame oil
– 1/4 cup white miso paste
– 2 tablespoons mirin
– 1 tablespoon granulated sugar
– 1 teaspoon rice vinegar
– 1 tablespoon finely grated fresh ginger root
– 1 teaspoon toasted white sesame seeds
– 2 tablespoons thinly sliced scallions, green parts only

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Score the cut sides of the eggplant halves in a crosshatch pattern, cutting deeply without piercing the skin, to allow even cooking and glaze absorption.
3. Brush the scored eggplant flesh generously with toasted sesame oil, ensuring it penetrates the cuts.
4. Place the eggplants cut-side down on the prepared baking sheet and roast for 25 minutes, until the flesh is tender and lightly browned.
5. While the eggplants roast, whisk together white miso paste, mirin, granulated sugar, rice vinegar, and finely grated fresh ginger root in a small bowl until smooth.
6. Flip the roasted eggplants cut-side up and spread the miso mixture evenly over the flesh, covering it completely.
7. Switch the oven to broil on high and broil the eggplants for 3-5 minutes, watching closely until the glaze is bubbly and caramelized but not burned.
8. Remove the eggplants from the oven and let them rest for 2 minutes to set the glaze.
9. Sprinkle with toasted white sesame seeds and thinly sliced scallions just before serving.

Yielding to the first bite, the eggplant collapses into a custardy softness, its richness cut by the salty-sweet miso and sharp scallions. Try it alongside steamed jasmine rice or as a bold topping for grain bowls, where its glossy sheen and deep flavor create a comforting, elegant centerpiece.

Onigiri (Rice Balls)

Yielding to the quiet comfort of simple foods, these triangular rice parcels carry within them generations of Japanese tradition, folded gently between palms and filled with quiet intention. There’s something deeply meditative about shaping warm rice with salted hands, creating edible geometry that fits perfectly in the palm.

Ingredients

– 2 cups Japanese short-grain rice, rinsed until water runs clear
– 2 ¼ cups filtered water
– 1 teaspoon fine sea salt
– 4 sheets nori seaweed, cut into 1-inch wide strips
– ½ cup umeboshi (pickled plum) paste
– 2 tablespoons toasted sesame seeds
– 1 tablespoon roasted sesame oil for hands

Instructions

1. Place rinsed Japanese short-grain rice in a heavy-bottomed saucepan with 2 ¼ cups filtered water and soak for 30 minutes.
2. Bring rice to a boil over medium-high heat, then immediately reduce to the lowest heat setting and cover with a tight-fitting lid.
3. Simmer rice for 15 minutes without removing the lid, allowing steam to fully penetrate each grain.
4. Remove saucepan from heat and let rice rest, covered, for 10 minutes to complete the absorption process.
5. Transfer cooked rice to a large wooden or glass bowl and gently fold with a rice paddle to release excess steam and cool slightly.
6. Dissolve 1 teaspoon fine sea salt in ¼ cup warm water to create a hand-salting solution.
7. Dip hands in the salted water solution to prevent sticking, then rub palms with 1 tablespoon roasted sesame oil.
8. Take ⅓ cup warm rice and form a small well in the center using your thumb.
9. Place 1 teaspoon umeboshi paste in the rice well, then carefully fold rice over filling to enclose completely.
10. Shape rice into a compact triangle by cupping hands at a 45-degree angle, applying gentle but firm pressure.
11. Rotate rice ball between palms, refining edges until you achieve clean triangular lines.
12. Press one side of the formed onigiri into 2 tablespoons toasted sesame seeds for textural contrast.
13. Wrap a 1-inch wide nori strip around the base of each rice ball, leaving the sesame-crusted top exposed.
14. Arrange finished onigiri on a bamboo mat to prevent moisture accumulation on the bottom surface.

Unwrapping the crisp nori from the still-warm rice releases an earthy aroma that complements the tart brightness of the umeboshi filling. The exterior yields a satisfying crunch before giving way to the perfectly separate grains within, each maintaining its individual integrity while forming a cohesive whole. For an unexpected presentation, arrange them on a slate board with edible flowers or pack them in a traditional bento box layered with shiso leaves.

Summary

A fantastic collection of approachable Japanese dishes awaits! These 20 authentic recipes make it easy to bring the comfort of Japanese home cooking to your kitchen. We’d love to hear which recipes become your favorites—leave a comment below and share this article on Pinterest to inspire fellow home cooks on their culinary journey!