Oyakodon
A comforting Japanese rice bowl of tender chicken and soft onion simmered in a sweet and savoury dashi, finished with softly set, glossy egg and spooned over steaming rice.
Cookhuddle editorial selection
Cookhuddle | Japan
The Cookhuddle editorial selection of traditional recipes from Japan: oyakodon, Osaka okonomiyaki, chicken karaage, shoyu ramen and dorayaki. Each recipe comes with exact quantities, tips and serving advice.
Editorial selection: recipes cross-checked against several documentary sources. They have not been tested in our kitchen: follow the precautions given and adapt times to your own oven.
Cuisine of Japan
Osaka okonomiyaki
A thick, fluffy savoury pancake of finely cut cabbage, egg and grated mountain yam, griddled with crisp pork belly and finished with glossy okonomiyaki sauce, Japanese mayonnaise, bonito flakes and green nori.
Chicken karaage
Bite-size pieces of chicken thigh marinated in soy, ginger and garlic, coated in potato starch and fried twice until the crust is thin, crackling and golden and the inside stays juicy.
Shoyu ramen
A bowl of thin springy noodles in a clear amber chicken broth seasoned with a soy tare, topped with tender chashu pork, a jammy seasoned egg, bamboo shoots, spring onion and nori: the classic soy-sauce ramen.
Dorayaki
Two soft, honey-scented, golden pancakes sandwiching a generous layer of sweet red bean paste: the classic Japanese confection that is tender, fragrant and not too sweet.