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ไธป่œ โ€ข MAIN COURSES

Comforting Japanese Main Dishes

Hearty bowls, cozy soups, and homestyle stir-fries โ€” made simple for your kitchen.

Discover the Soul of Japanese Main Courses

Explore favorites like gyoza (้คƒๅญ), yakisoba (็„ผใใใฐ), and chicken katsu (ใƒใ‚ญใƒณใ‚ซใƒ„). Simple, satisfying meals for any time of day โ€” from cozy rice bowls and noodles to crispy bites. Every dish is oishii (ใŠใ„ใ—ใ„) and perfect to share.

Reader Favorites

Easy Grilled Sanma

Easy Grilled Sanma (็ง‹ๅˆ€้ญšใฎๅกฉ็„ผใ)

โ˜… crisp skin โ€ข lemony
Kakitamajiru โ€” Egg Drop Soup

Kakitamajiru โ€” Egg Drop Soup

โ˜… soothing dashi โ€ข 10 min
Kabocha Pumpkin Soup

Kabocha Pumpkin Soup

โ˜… velvety โ€ข cozy
Niku Yasai Itame

Niku Yasai Itame

โ˜… beef & veggies โ€ข wok
Stewed Glass Noodles

Stewed Glass Noodles

โ˜… spicy โ€ข veggie-packed
Beef Udon

Beef Udon ่‚‰ใ†ใฉใ‚“

โ˜… sweet-savory broth
Japanese Chicken Curry

Japanese Chicken Curry

โ˜… mild โ€ข family favorite
Oyakodon

Oyakodon ่ฆชๅญไธผ

โ˜… silky eggs โ€ข dashi
Shio Ramen

Shio Ramen ๅกฉใƒฉใƒผใƒกใƒณ

โ˜… light salt broth
Tonjiru

Tonjiru (่ฑšๆฑ)

โ˜… pork โ€ข root veggies
ไธป่œ โ€ข MAIN COURSES

Comforting Japanese Main Dishes

Hearty bowls, cozy soups, and homestyle stir-fries โ€” made simple for your kitchen.

Discover the Soul of Japanese Main Courses

Explore comforting Japanese dishes like gyoza (้คƒๅญ), yakisoba (็„ผใใใฐ), and chicken katsu (ใƒใ‚ญใƒณใ‚ซใƒ„) โ€” simple, satisfying meals perfect for any time of day.

From cozy rice bowls and noodles to crispy favorites, each recipe is easy to make and full of oishii (ใŠใ„ใ—ใ„) flavor. Whether for yourself or to share, enjoy the warmth of homemade Japanese cooking.

Reader Favorites

Easy Grilled Sanma (็ง‹ๅˆ€้ญšใฎๅกฉ็„ผใ)

Easy Grilled Sanma (็ง‹ๅˆ€้ญšใฎๅกฉ็„ผใ)

โ˜… crisp skin โ€ข lemony
Kakitamajiru โ€” Egg Drop Soup

Kakitamajiru โ€” Egg Drop Soup

โ˜… soothing dashi โ€ข 10 min
Kabocha Pumpkin Soup

Kabocha Pumpkin Soup

โ˜… velvety โ€ข cozy
Niku Yasai Itame

Niku Yasai Itame

โ˜… beef & veggies โ€ข wok
Stewed Glass Noodles

Stewed Glass Noodles

โ˜… spicy โ€ข veggie-packed
Beef Udon ่‚‰ใ†ใฉใ‚“

Beef Udon ่‚‰ใ†ใฉใ‚“

โ˜… sweet-savory broth
Japanese Chicken Curry

Japanese Chicken Curry

โ˜… mild โ€ข family favorite
Oyakodon ่ฆชๅญไธผ

Oyakodon ่ฆชๅญไธผ

โ˜… silky eggs โ€ข dashi
Shio Ramen ๅกฉใƒฉใƒผใƒกใƒณ

Shio Ramen ๅกฉใƒฉใƒผใƒกใƒณ

โ˜… light salt broth
Tonjiru (่ฑšๆฑ)

Tonjiru (่ฑšๆฑ)

โ˜… pork โ€ข root veggies
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Main Courses FAQ

What pantry staples do I need for Japanese main dishes?
Keep soy sauce, mirin, sake, miso, dashi (powder or packets), rice vinegar, sugar, and potato/corn starch. For oil, use neutral oil (canola) and a little sesame oil for finishing.
Donโ€™t have sake or mirin โ€” what can I use instead?
For mirin: 1 Tbsp mirin = 1 Tbsp white wine/rice vinegar + ยฝ tsp sugar. For sake: dry white wine or water + a pinch of sugar works in most sauces and stews.
How do I make quick dashi for soups and donburi?
Use hon-dashi granules (ยฝโ€“1 tsp per cup hot water). Or steep a piece of kombu and a few shiitake in hot water for 10โ€“15 minutes for a plant-based broth.
What rice is best for Japanese mains?
Use short-grain Japanese rice (uruchimai). Rinse until water is mostly clear, soak 20โ€“30 minutes, then cook. For donburi and curry rice, slightly firmer rice holds up best.
How do I keep chicken katsu crispy (not soggy)?
Pat the cutlet dry, flour โ†’ egg โ†’ panko, fry at 170โ€“175ยฐC (340โ€“350ยฐF), and cool on a wire rack (not paper towel). Sauce on the side until serving.
Tips for better stir-fries like itame?
Pre-slice everything, heat the pan until shimmering, cook protein in small batches, donโ€™t crowd the pan, and sauce at the end. Finish with a few drops of sesame oil.
How can I thicken teriyaki or curry sauce?
Use a slurry (1 tsp potato/corn starch + 1 Tbsp water, whisked) and simmer 30โ€“60 seconds. For curry, roux blocks already thickenโ€”add splash of water if too thick.
Easy protein swaps for popular mains?
Oyakodon โ†’ sliced pork or tofu; Niku Udon โ†’ chicken or mushrooms; Katsu โ†’ pork, chicken, firm tofu, or eggplant; Curry โ†’ any protein or mixed veggies.
Vegetarian or gluten-free options?
Use kombu/shiitake dashi, tofu/tempeh, and vegetables. For GF, choose tamari or GF soy sauce, GF curry roux (or make from scratch), and GF breadcrumbs if breading.
How do I make ramen broth quickly on a weeknight?
Make a tare (soy + mirin + dashi) and combine with good chicken stock or kombu-shiitake broth. Add aromatics (ginger/garlic) and finish with a little sesame oil.
Best way to reheat and store leftovers?
Cool quickly, store airtight up to 3 days. Reheat gently over low heat or microwave with a splash of water. Fried items re-crisp in a 190ยฐC / 375ยฐF oven or air-fryer for a few minutes.
How do I boost umami without adding more salt?
Add kombu, dried shiitake, a small piece of katsuobushi, miso, or a little tomato paste. Finish with a few drops of sesame oil instead of extra soy.