This sweet and savory Japanese-style cold noodle salad is an easy dish to serve to a crowd, since it's delicious chilled or at room temperature. Use preshredded carrots in place of julienned to make it even more quickly.
Grace Parisi learned to make unagi Kabayaki—grilled eel—by watching YouTube's adorable Cooking with Dog. Since eel is fairly hard to find, she often substitutes trout, which is a bit leaner than eel but similar in flavor.
This sweet and silky fish dish, which has been cloned at restaurants all over the country, is fairly simple to make, though it's somewhat time-consuming: Nobu Matsuhisa recommends marinating the black cod in a good deal of the sake-miso marinade for 2 to 3 days.
Yuzu kosho is a hot, spicy and aromatic Japanese condiment made from hot chiles and ultra-citrusy yuzu zest. It's the key to this supersimple and utterly delicious recipe from chef Ricardo Zarate of Mo-Chica in Los Angeles.
No soup is quicker to prepare than miso; just whisk miso paste into water. By adding shrimp, tofu and greens, it can double as a complete and light meal. Feel free to use leftover chicken or roast pork (or whatever else is at hand) in place of the shrimp.
This is a fairly classic take on teriyaki—broiled or grilled slices of marinated meat or fish. The small amount of sugar in the soy-based sauce caramelizes in the heat, creating a deliciously sticky glaze.
Soba Noodles with Dashi, Poached Egg and Scallions
Chef Douglas Keane, an F&W Best New Chef 2006, creates a quick but flavorful broth using kombu (a type of seaweed) and dashi powder (an instant Japanese stock made from shaved bonito—tuna flakes). He poaches eggs in the broth and serves them for a protein-rich lunch or even breakfast.
This supercrispy tempura from chef Michael Schlow is one of his favorites. "I love anything fried, and it's the perfect cocktail party dish since no knife or fork is necessary," he says. Try serving the tempura with different sauces, like a high-quality soy sauce or curried mayonnaise.
At his Chicago restaurant, Takashi Yagihashi crusts strip steak with a spicy wasabi-horseradish cream, then serves it with miso-glazed potatoes and deep-fried salsify (a root vegetable). A healthier way is to coat lean but tasty flank steak with bottled horseradish and wasabi—no cream. Skip the salsify.
David Myers serves raw diver scallops with yuzu, fresh wasabi and dashi gelée. Home cooks can poach thinly sliced scallops in an easy dashi broth, a Japanese stock made with bonito (tuna) flakes and seaweed. Dressed with lemon juice and wasabi and topped with greens, the poached scallops become a satisfying first course.
This soup is packed with pork, mushrooms, noodles, and cabbage, so it's a terrific one-bowl meal. Grace Parisi delicately seasons the broth with store-bought dashi, a Japanese stock made from dried bonito (tuna) flakes.
After visiting New York City's top ramen spots (including Ippudo NY, Sapporo and Momofuku Noodle Bar), Grace Parisi created her dream ramen with a pork-and-chicken-based broth that gets extra depth of flavor from kombu (seaweed) and shoyu (Japanese soy sauce).