9 Japanese Comfort Foods to Make Right Now

By F&W Editors Posted January 11, 2016

Get cozy with these Japanese recipes.

Japan might be known for its pristine sushi and other delicate, minimalist dishes, but it’s also responsible for some seriously filling, rib-sticking comfort foods, like giant bowls of ramen and crispy fried tempura. Here, nine delicious, indulgent Japanese recipes to make on cold winter nights.

1. Soba Noodles with Hot Broth and Shrimp Tempura

Food & Wine:

Fantastically crunchy tempura shrimp star in Andrew Zimmern's mellow, slightly sweet soba noodles with super-simple dashi broth.

2. Pork Tonkatsu

Food & Wine:

These fried, breaded pork cutlets take just 30 minutes to prepare.

3. Red Cabbage and Fried Mortadella Okonomiyaki

Food & Wine: Red Cabbage and Fried Mortadella Okonomiyaki

© John Kernick

Chef Jonathan Brooks makes a delicious version of the savory Japanese pancake called okonomiyaki, loaded with red cabbage and chewy udon noodles, and topped with a fried egg.

4. Chawan Mushi

Food & Wine:

This savory steamed Japanese egg custard is topped with sweet crabmeat and earthy shiitake mushrooms.

5. Classic Chicken Teriyaki

Food & Wine:

Nobu Matsuhisa's teriyaki recipe couldn't be simpler.

6. Cheater’s Ramen with Country Ham, Parmesan and Egg

Food & Wine: Cheater's Ramen with Country Ham Parmesan and Egg

© Fredrika Stjärne

Making restaurant-style ramen takes days. A quick cheat is to add instant ramen noodles to chicken broth enriched with smoky country ham.

7. Chicken Meatball and Shishito Yakitori

Food & Wine:

These juicy Japanese meatballs, known as tsukune, are grilled on skewers with the finger-size green peppers called shishitos.

8. Stir-Fried Noodles and Pork

Food & Wine:

In Japan, this dish is called yakisoba. Yaki refers to the method of cooking—grilling, broiling or pan-frying—while soba refers to chuka soba, the long, thin yellow noodles that are stir-fried here.

9. Broiled Yellowtail Collar with Daikon

Food & Wine:

"This is simple, easy bar food," F&W contributing editor Andrew Zimmern says.

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