Japanese fish recipes
46 Japanese fish recipes, each written for this site and each saying what its method turns on.
- Agedashi dōfu, sourced from Japan. Tofu pressed, dusted in starch and fried, with the broth poured round it and never over it. Fish, Tofu.
- Ankimo, sourced from Japan. Liver de-veined, cured, rolled into a cylinder and steamed, then chilled before slicing. Fish.
- Chawanmushi, sourced from Japan. A savoury custard steamed with the lid ajar, set just firm enough to hold a spoon's dent. Chicken, Fish, Shellfish, Egg.
- Chazuke, sourced from Japan. Hot tea or dashi poured over cold rice at the table, assembled and never cooked. Fish.
- Chikuzenni, sourced from Japan. Root vegetables fried in oil before any liquid, then simmered down until the pan is nearly dry. Chicken, Fish.
- Chirashizushi, sourced from Japan. Seasoned rice cooled with a fan while it is cut with vinegar, scattered rather than rolled. Fish, Shellfish, Egg.
- Gyūdon, sourced from Japan. Thin beef and onion simmered until the liquid almost goes, with no egg binding it. Beef, Fish.
- Hamburg steak, sourced from Japan. A patty bound with milk-soaked panko, thrown between the hands and dimpled before it cooks. Pork, Beef, Fish, Egg.
- Hayashi rice, sourced from Japan. A brown stew built on tomato and red wine with no spice at all, thickened by a dark roux. Beef, Fish.
- Hiyashi chūka, sourced from Japan. Noodles washed in iced water and dressed in a sharp cold sauce, with toppings in stripes. Pork, Fish, Egg.
- Hōtō, sourced from Japan. Unsalted flat noodles cooked in the miso broth itself, thickening it as they go. Pork, Fish.
- Inarizushi, sourced from Japan. Fried tofu pouches de-oiled, simmered sweet, squeezed out and filled with cold sushi rice. Fish.
- Kabayaki, sourced from Japan. Steamed before it is grilled, then dipped and grilled three times to build the lacquer. Fish.
- Kamameshi, sourced from Japan. Rice cooked in a small iron pot with a hard burst at the end to make a crust on the base. Chicken, Fish.
- Kamo nanban, sourced from Japan. Duck fat rendered into the broth and the leek charred in it, with the soba boiled apart. Duck, Fish.
- Katsudon, sourced from Japan. A fried cutlet given ninety seconds in seasoned dashi, so one face stays crisp. Fish, Egg.
- Kenchin-jiru, sourced from Japan. A clear vegetable soup where the tofu is crushed by hand and fried before any liquid. Fish, Tofu.
- Makizushi, sourced from Japan. Rolled in a bamboo mat with a bare strip of nori at the far edge to seal it. Fish.
- Makunouchi, sourced from Japan. A packed box designed to be eaten cold, with everything cooled separately before it is filled. Fish, Egg.
- Miso soup, sourced from Japan. Dashi with miso dissolved into it off the boil, because boiling miso is the one way to ruin it. Fish, Tofu.
- Monjayaki, sourced from Japan. A deliberately runny batter cooked inside a ring of its own solids and eaten off the griddle. Fish, Shellfish.
- Motsunabe, sourced from Japan. Cleaned offal simmered in a garlic broth under a dome of cabbage and chives that is not stirred. Beef, Fish.
- Nanbanzuke, sourced from Japan. Fried fish put hot into cold marinade, so it drinks it instead of sitting in it. Fish.
- Nikujaga, sourced from Japan. A shallow simmer under a drop lid, where the liquid never covers what is cooking in it. Beef, Fish.
- Oden, sourced from Japan. A long gentle simmer in an almost clear broth, with everything added at a different hour. Beef, Fish, Egg, Tofu.
- Okonomiyaki, sourced from Japan. A cabbage pancake bound by grated yam and dashi batter, pressed once and then never again. Pork, Fish, Egg.
- Onigiri, sourced from Japan. Warm rice pressed into a triangle with wet salted hands, firm outside and loose inside. Fish, Egg.
- Oshizushi, sourced from Japan. Rice and fish pressed in a wooden box and cut into blocks with a wet blade. Fish.
- Oyakodon, sourced from Japan. Chicken simmered in seasoned dashi with the egg added in two stages and never set hard. Chicken, Fish, Egg.
- Rafute, sourced from Japan. Skin-on belly simmered in spirit and raw sugar until the skin itself is the thing you eat. Pork, Fish.
- Satsuma-age, sourced from Japan. Fish paste beaten until it turns sticky and pale, then fried twice at two temperatures. Fish, Egg.
- Shabu-shabu, sourced from Japan. A plain kombu broth meat is swished through for seconds, with two dipping sauces doing the work. Beef, Fish, Tofu.
- Suimono, sourced from Japan. A clear soup where the dashi is the dish and everything else is arranged, not simmered. Fish, Shellfish.
- Sukiyaki, sourced from Japan. Beef seared in beef fat then braised shallow in sweet soy, dipped in raw egg to eat. Beef, Fish, Egg, Tofu.
- Takikomi gohan, sourced from Japan. An everyday pot of rice cooked in dashi, folded through at the end and never crusted. Chicken, Fish.
- Tataki, sourced from Japan. Seared hard for seconds on every face and chilled at once, so the inside stays raw. Beef, Fish.
- Tekkadon, sourced from Japan. Raw tuna cut thick and laid on cooled sushi rice, with nothing cooked at the final step. Fish.
- Temaki, sourced from Japan. A cone rolled at the table by each diner, where the nori has to stay crisp until the last second. Fish, Shellfish.
- Tendon, sourced from Japan. Tempura fried separately and brushed with sauce, the one donburi that is never simmered. Fish, Shellfish, Egg.
- Tonjiru, sourced from Japan. Pork and roots fried in sesame oil first, simmered long, with the miso still added off the heat. Pork, Fish.
- Unadon, sourced from Japan. Grilled eel over rice in two layers, with the sauce split between the fish and the grain. Fish, Egg.
- Yaki udon, sourced from Japan. Thick udon fried in a soy and dashi seasoning rather than a sauce, and dried before it goes in. Pork, Fish.
- Yakisoba, sourced from Japan. Steamed wheat noodles loosened with water, not oil, and sauced only at the very end. Pork, Fish.
- Yakisoba-pan, sourced from Japan. Fried noodles in a split roll, assembled around keeping the bread dry. Fish, Egg.
- Zōni, sourced from Japan. A clear dashi broth with grilled mochi added at the last second so it does not dissolve. Chicken, Fish.
- Zōsui, sourced from Japan. Rice rinsed and simmered in broth until it thickens, the pot's last course rather than a soup. Fish, Egg.
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