When it comes to Japanese food, Ramen and Sushi would be in everyone’s mind, as there are a lot of Sushi and Ramen shops to provide the dishes for mass consumption. However, just like our previous article on Non-boba Taiwanese dishes, there is so much more to Japanese cuisine that all self-respecting foodies should try.
Yakisoba
Yakisoba is the equivalent of our Mi Goreng, as it is a stir-fry noodle dish with sliced cabbage, meat, carrots, pickled radish, and with the yakisoba sauce. Yakisoba is a summertime favorite in Japan, and they are available at any Obon festival held during summer. In Malaysia, Yakisoba is available at certain shops, and it’s also replicable with its easy ingredients. Another Yakisoba variant to try as well – Yakisoba bread (a hotdog bun, topped with cooked Yakisoba).
Donburi
The Donburi dish is as popular as ramen in Japan, and is commonly ordered by salarymen during lunchtime. It contains various meats, fish and vegetables – prepared usually by simmering or frying – served over steamed rice in huge bowls. For Donburi, there are many variations – Oyakodon 親子丼 (Egg & Chicken meat, which is a reference to the chicken and egg relation, hence the name for Oyakodon); Gyuudon 牛丼 (Sliced Beef, Onion, sometimes with egg and Tsuyu sauce); Katsudon カツ丼 (Fried Pork cutlet/ Chicken cutlet with onion and Tsuyu sauce).
Sukiyaki/ Nabe
Sukiyaki is a variant of the Nabe dish. It’s a hot pot dish that’s commonly consumed during winter. For Sukiyaki, it doesn’t have a definitive recipe, as you are literally meant to cook what you like. It’s very much like steamboat. Ingredients can include vegetables, seafood, meats, noodles and mushrooms.
Okonomiyaki/ Monjayaki
Okonomiyaki is a type of Japanese pancake made with okonomiyaki batter, sliced cabbages, and other ingredients like meat or seafood. There are different variants of Okonomiyaki – in Osaka and Hiroshima they are cooked and paired with other ingredients; while the Monjayaki is a similar dish but for the Kanto region of Japan. Monjayaki is cooked with different ingredients and eaten fresh off the hot plate.
Nikujaga
A meat and potato stewed dish derived from the classic Beef Stew. It’s cooked with soy sauce, cooking sake, mirin, and sugar. Nikujaga is also a home dish, as it’s more commonly eaten at home.
Curry Rice
Japanese curry rice is different from the usual curry that we know, as it is less spicy and sweeter compared to the curry we commonly eat. Not only that, but curry rice is also considered a fast food in Japan. Curry roux, blocks of solidified Japanese curry paste that melt into the stew and thicken to form a flavorful curry sauce, is commonly used to make curry. You can also add chicken cutlet or beef to the curry rice for extra protein.
Wagashi
Wagashi (和菓子) is traditional Japanese confectionery sweets that are often served at tea ceremonies. They are often made with plant-based products and a handful of ingredients such as Azuki (Red bean), Mochi and Kanten (Japanese agar). For Wagashi, there are seasonal themes, ranging from Summer, Spring, Autumn and Winter.
Hopefully, this list of non-Ramen and Sushi dishes will spark a wider interest in Japanese cuisine. Happy dining!
More on food? Read this:
Fond(le) Of Food: Eyegasmic Dishes That Are Also Great Aphrodisiacs
