45+ Traditional Holiday Japanese Recipes for Every Occasion

The holiday season is the perfect time to explore new flavors and traditions, and what better way to add a unique twist to your festive meals than with delicious Japanese recipes?

With their delicate balance of savory, sweet, and umami flavors, Japanese dishes can bring a new level of sophistication to your holiday table.

From hearty mains like Teriyaki Chicken and Sukiyaki to irresistible sides such as Tamagoyaki (Japanese rolled omelette) and seasonal sweets like Mochi Cake, there’s no shortage of options to delight your guests.

In this collection of 45+ holiday Japanese recipes, we’ll guide you through a variety of dishes that are perfect for every occasion.

Whether you’re hosting a traditional family dinner, a modern holiday gathering, or a cozy celebration at home, these recipes offer something for everyone.

The best part? Many of them are simple to prepare but yield extraordinary results, so you can focus on spending time with loved ones while enjoying the flavors of Japan.

Let’s dive into these holiday-inspired dishes and add a touch of Japanese elegance to your celebrations!

45+ Traditional Holiday Japanese Recipes for Every Occasion

Japanese cuisine offers a wide range of flavors and textures that are perfect for holiday meals.

From the comfort of warming soups and stews to the excitement of crispy tempura and sweet desserts, the possibilities are endless.

These 45+ holiday Japanese recipes will not only enhance your festive spread but also introduce you and your guests to the rich, culinary traditions of Japan.

So, this holiday season, why not try something different and make your meals truly memorable with these delectable, festive Japanese dishes?

With their beautiful presentation and exceptional taste, these recipes are sure to impress and create lasting memories for years to come.

Holiday-Style Japanese Beef Sukiyaki

Beef Sukiyaki is a traditional Japanese hot pot dish often enjoyed during holidays and special occasions. This savory and sweet dish is made with thinly sliced beef, tofu, vegetables, and glass noodles simmered in a flavorful broth. The ingredients are cooked together, making it a heartwarming dish perfect for cold winter nights, particularly during the holiday season.

Ingredients:

• 500g thinly sliced beef (preferably ribeye or sirloin)
• 200g tofu, cut into cubes
• 1 onion, thinly sliced
• 1 bunch green onions, chopped
• 100g shiitake mushrooms, sliced
• 100g napa cabbage, chopped
• 100g shirataki noodles (konjac noodles)
• 3 tbsp soy sauce
• 3 tbsp mirin (sweet rice wine)
• 3 tbsp sugar
• 1 tbsp sake (Japanese rice wine)
• 2 cups dashi stock (Japanese soup stock)
• 1 tbsp sesame oil
• 1 egg (optional, for dipping)

Instructions:

1. Heat the sesame oil in a large skillet or shallow pot over medium heat. Add the sliced beef and cook until browned on both sides.
2. Add the onions, green onions, and mushrooms to the pot and stir-fry for a couple of minutes.
3. Pour in the dashi stock, soy sauce, mirin, sugar, and sake. Bring to a simmer and cook for 5 minutes to allow the flavors to meld together.
4. Add the tofu, napa cabbage, and shirataki noodles to the pot. Cover and cook for another 5-10 minutes, or until the vegetables are tender.
5. Serve hot with a raw egg for dipping, if desired. To enjoy, dip cooked ingredients into the egg before eating.

Holiday Beef Sukiyaki is a fantastic dish that brings warmth and comfort to your holiday table. The umami-rich broth combined with tender beef and fresh vegetables makes it a perfect meal for family gatherings. The addition of raw egg for dipping creates a silky texture that enhances the overall flavor. This dish is a true celebration of Japanese culinary tradition, ideal for sharing with loved ones during the festive season.

Japanese Mochi Rice Cake with Sweet Red Bean Paste

Mochi, or sticky rice cakes, are an essential part of Japanese holiday traditions. During the New Year’s celebrations, mochi is enjoyed in various forms. This recipe features chewy mochi filled with sweet red bean paste (anko), creating a delightful balance of textures and flavors. It’s a fun and festive treat that’s perfect for holiday gatherings or to enjoy as a comforting snack.

Ingredients:

• 1 cup glutinous rice (mochi rice)
• 1/2 cup water
• 1/2 cup sweet red bean paste (anko)
• Cornstarch (for dusting)
• 1 tbsp sugar (optional, for sweetening the mochi)

Instructions:

1. Rinse the mochi rice under cold water until the water runs clear. Soak the rice in water for 1-2 hours.
2. Steam the soaked rice for 30-40 minutes, or until the rice is fully cooked and sticky. You can also use a rice cooker if available.
3. While the rice is steaming, prepare the red bean paste by dividing it into small portions (about 1 tablespoon each). Roll them into balls and set them aside.
4. Once the rice is done, transfer it to a large bowl and begin pounding it with a pestle or use a stand mixer to mash it into a smooth, sticky dough. Add sugar if desired.
5. Dust your hands with cornstarch and take a portion of the mochi dough. Flatten it into a round disc and place the red bean paste ball in the center.
6. Gently fold the mochi dough over the filling and seal the edges. Shape it into a round ball and dust with cornstarch to prevent sticking.
7. Repeat the process until all the mochi are made. Serve fresh or refrigerate for later enjoyment.

Japanese Mochi Rice Cakes filled with sweet red bean paste are a traditional holiday treat that offers both sweetness and a satisfying chewy texture. These treats symbolize good fortune and are often given as gifts during New Year’s celebrations. The combination of glutinous rice and red bean paste creates a harmonious flavor that is both simple and satisfying. This recipe is a fun way to share a piece of Japanese culture with your friends and family during the holiday season.

Holiday-Style Japanese Tempura with Seasonal Vegetables

Tempura is a beloved Japanese dish that involves deep-frying seafood or vegetables in a light batter. During the holidays, tempura is often enjoyed as a special treat. This recipe uses seasonal vegetables, such as sweet potatoes, squash, and mushrooms, to create a colorful and crispy dish that’s both festive and flavorful. Served with a dipping sauce, this tempura is perfect as an appetizer or a side dish for your holiday meals.

Ingredients:

• 1 medium sweet potato, peeled and sliced into rounds
• 1/2 small kabocha squash, peeled and sliced
• 100g shiitake mushrooms, sliced
• 1 small zucchini, sliced into rounds
• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 1 egg
• 1 cup cold sparkling water (or cold water)
• Vegetable oil for frying
• Soy sauce for dipping

Instructions:

1. Heat vegetable oil in a deep frying pan to 350°F (175°C).
2. In a bowl, whisk together the flour, cornstarch, and egg. Gradually add cold sparkling water to create a light, runny batter.
3. Dip the prepared vegetable slices into the batter, coating them evenly.
4. Carefully drop the battered vegetables into the hot oil and fry for about 2-3 minutes, or until golden and crispy. Remove from the oil and drain on paper towels.
5. Repeat the process for each type of vegetable. Serve the tempura hot with a side of soy sauce for dipping.

Holiday-Style Japanese Tempura is a delightful and crispy dish that celebrates the flavors of the season. The combination of sweet potato, squash, and mushrooms offers a colorful array of textures and tastes, making this tempura both a treat for the eyes and the palate. The light and crispy batter gives the vegetables a delicate crunch, while the soy sauce adds a savory contrast. This dish is sure to impress your guests and bring a touch of Japanese elegance to your holiday feast.

Japanese Osechi Ryori (Traditional New Year’s Dishes)

Osechi Ryori is a traditional Japanese meal served during the New Year, made up of various dishes that symbolize good fortune, prosperity, and happiness for the coming year. The food is often served in a multi-tiered lacquer box called jubako. Each dish in Osechi has a specific meaning, such as black beans for health, fish for prosperity, and herring roe for fertility. Preparing Osechi is a labor of love and a wonderful way to ring in the new year with family and friends.

Ingredients:

• 1 cup black beans, soaked overnight
• 3 tbsp sugar
• 2 tbsp soy sauce
• 1 tbsp mirin
• 1 cup simmered kombu (seaweed)
• 1/2 pound shrimp, peeled and deveined
• 1/2 cup cooked and sliced shiitake mushrooms
• 1 small herring roe bundle, cooked and sliced
• 1/2 pound lotus root, sliced thinly
• 1 small burdock root, cut into matchsticks
• 1 small daikon radish, pickled
• 1/2 pound kamaboko (fish cake), sliced

Instructions:

1. Begin by cooking the black beans. In a saucepan, cover the beans with water and simmer for about 30 minutes, or until tender. Drain the water and stir in sugar, soy sauce, and mirin. Let it cool to thicken.
2. For the shrimp, lightly blanch them in boiling water for 1-2 minutes until they turn pink, then drain and set aside.
3. Arrange the cooked black beans, shrimp, lotus root, burdock root, and pickled daikon in separate sections of a jubako or a large serving tray.
4. In another section of the tray, place the simmered kombu and the shiitake mushrooms. Add slices of herring roe and kamaboko for extra color and variety.
5. Serve chilled or at room temperature. Each ingredient can be eaten separately, and each offers its own symbolic meaning.

Osechi Ryori is more than just a festive meal—it’s a culinary representation of hopes for the year ahead. Each ingredient in Osechi carries a specific wish for health, wealth, happiness, or longevity. The beautiful presentation of this meal in the jubako adds to its festive spirit, making it a memorable part of New Year celebrations. This traditional dish brings family together and is a delicious way to welcome the fresh start of a new year with meaningful symbolism.

Japanese Christmas Cake (Strawberry Shortcake)

The Japanese Christmas Cake is a popular holiday treat, often seen as a symbol of celebration and joy during Christmas. Unlike the rich fruit cakes common in the West, the Japanese version is a light, fluffy sponge cake topped with whipped cream and fresh strawberries. This cake is simple yet elegant and captures the festive mood of the season. It’s often enjoyed with family and friends, making it a perfect holiday dessert.

Ingredients:

• 2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 4 eggs
• 1 cup sugar
• 1/4 cup milk
• 1/4 cup vegetable oil
• 1 tsp vanilla extract
• 2 cups heavy cream
• 3 tbsp powdered sugar
• 1 pint fresh strawberries, sliced
• Optional: strawberry jam for glazing

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and line a round cake pan.
2. In a bowl, whisk the eggs and sugar until pale and fluffy. Add the milk, vegetable oil, and vanilla extract, continuing to whisk until smooth.
3. Gradually sift in the flour and baking powder, folding gently to combine.
4. Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted comes out clean.
5. Let the cake cool completely before slicing it into two layers.
6. Whip the heavy cream and powdered sugar until stiff peaks form.
7. Spread a layer of whipped cream on the bottom layer of the cake. Add a few slices of strawberries, then place the second layer on top.
8. Cover the entire cake with whipped cream and decorate with more fresh strawberries on top. For a glossy finish, you can brush a thin layer of strawberry jam over the fruit.
9. Chill the cake for about an hour before serving.

Japanese Christmas Cake is a beloved dessert that adds a sweet touch to the holiday season. The light, airy sponge combined with the richness of whipped cream and the fresh brightness of strawberries makes this cake an absolute favorite. It’s a refreshing alternative to heavier holiday cakes, and its delicate flavors make it the perfect treat for family gatherings. This cake symbolizes joy, purity, and togetherness, capturing the spirit of Christmas in a uniquely Japanese way.

Japanese Sweet Potato Chestnut Soup (Kuri Kinton)

Kuri Kinton is a traditional Japanese dish commonly enjoyed during the New Year celebrations. It’s made from mashed sweet potatoes and chestnuts, and it symbolizes wealth and prosperity due to its golden color. This smooth and slightly sweet dish is a perfect side dish for any holiday meal, and it pairs wonderfully with savory Japanese dishes like Sukiyaki or Tempura. It’s rich, comforting, and filled with warmth, making it an ideal choice for a cozy winter holiday meal.

Ingredients:

• 2 large sweet potatoes, peeled and chopped
• 100g cooked chestnuts (can be purchased pre-cooked or roasted)
• 2 tbsp sugar
• 2 tbsp mirin (sweet rice wine)
• 1 tbsp soy sauce
• A pinch of salt

Instructions:

1. Boil the chopped sweet potatoes in a large pot of water until tender, about 15-20 minutes.
2. Drain the sweet potatoes and mash them until smooth. You can use a potato masher or a hand mixer for a creamier texture.
3. In a small saucepan, combine the cooked chestnuts, sugar, mirin, soy sauce, and a pinch of salt. Heat over low to medium heat and cook until the chestnuts are softened and the syrup thickens slightly, about 5 minutes.
4. Add the chestnut mixture into the mashed sweet potatoes and stir to combine. Adjust sweetness to taste, adding more sugar if desired.
5. Serve the Kuri Kinton warm in small bowls. You can garnish with a few extra chestnut pieces for decoration.

Kuri Kinton is a delightful dish that not only tastes wonderful but also holds deep cultural significance. The golden hue of the sweet potatoes and chestnuts represents prosperity, making it a perfect dish to enjoy during the New Year or other holiday gatherings. Its sweet, earthy flavors make it a comforting, satisfying side that enhances any meal. Whether served alongside a traditional Japanese dinner or on its own, Kuri Kinton will add warmth and joy to your holiday celebrations.

Japanese Miso Soup with Tofu and Seaweed

Miso soup is a staple in Japanese cuisine, often served at breakfast, lunch, or dinner. This comforting soup is made with a base of miso paste, which adds a rich umami flavor, and is often paired with tofu, seaweed, and green onions. During the holiday season, miso soup is a comforting, warm addition to festive meals, offering a balance to richer dishes. It’s also packed with health benefits, making it a great way to start or end a holiday meal with family.

Ingredients:

• 4 cups dashi (Japanese soup stock)
• 2 tbsp miso paste (red or white)
• 1/2 block firm tofu, cubed
• 1/2 cup wakame seaweed, soaked
• 2 green onions, chopped
• 1 tbsp soy sauce (optional)

Instructions:

1. In a medium saucepan, bring the dashi to a simmer over medium heat.
2. Once the dashi is simmering, dissolve the miso paste by stirring it into the soup base. You can do this by adding the miso paste to a small amount of warm broth first and then whisking it into the pot.
3. Add the tofu cubes to the soup and cook for 2-3 minutes until warmed through.
4. Stir in the soaked wakame seaweed and green onions. Continue simmering for another 2-3 minutes.
5. Season with a little soy sauce if desired, adjusting the saltiness to taste.
6. Ladle the soup into bowls and serve hot.

Miso soup is a simple yet satisfying dish that is not only delicious but also packed with flavors and nutrients. The addition of tofu and seaweed gives the soup a wonderful texture, while the miso paste brings depth and warmth. This soup can easily be adapted to suit personal preferences by adding other vegetables or proteins. It’s a perfect addition to any holiday meal, providing both nourishment and comfort during the chilly season.

Japanese Tempura (Battered Fried Shrimp and Vegetables)

Tempura is a popular Japanese dish consisting of lightly battered and deep-fried seafood or vegetables. It’s a dish that is often enjoyed during special occasions or holiday meals because of its crispy texture and delicate flavors. The light batter allows the natural flavors of the ingredients to shine, while the frying process creates a satisfying crunch. Tempura is often served with a dipping sauce, making it an enjoyable dish for guests to share during holiday gatherings.

Ingredients:

• 12 large shrimp, peeled and deveined
• 1 small sweet potato, sliced thinly
• 1 zucchini, sliced into rounds
• 1 egg, lightly beaten
• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 1 cup ice-cold water
• Vegetable oil for frying
• Tempura dipping sauce (soy sauce, mirin, dashi, and grated daikon)

Instructions:

1. Prepare the shrimp and vegetables by slicing the sweet potato and zucchini into thin, bite-sized pieces.
2. In a bowl, whisk together the flour, cornstarch, and ice-cold water until just combined. The batter should be lumpy to ensure crispness when frying.
3. Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
4. Dip the shrimp and vegetables into the batter, coating them lightly. Carefully lower them into the hot oil and fry in batches for 2-3 minutes or until golden and crispy.
5. Remove the tempura from the oil and drain on paper towels.
6. Serve with tempura dipping sauce made from soy sauce, mirin, dashi, and a touch of grated daikon.

Tempura is a festive and versatile dish that is perfect for sharing during holiday meals. Its light, crispy texture combined with the freshness of shrimp and vegetables makes it a delightful treat. The tempura dipping sauce complements the dish beautifully, adding an extra layer of flavor. This dish is a crowd-pleaser and can be enjoyed by guests of all ages, making it a fantastic addition to any holiday spread.

Japanese Yuzu Sorbet (Citrus Sorbet)

Yuzu Sorbet is a refreshing and tangy dessert that is often served after rich holiday meals in Japan. Yuzu, a fragrant citrus fruit, offers a unique flavor that is a blend of lemon, lime, and grapefruit. The tartness of the fruit makes it an excellent palate cleanser, and its vibrant citrus notes provide a burst of freshness. This simple and light dessert is the perfect way to conclude a holiday meal, leaving guests feeling refreshed and satisfied.

Ingredients:

• 1 cup yuzu juice (fresh or bottled)
• 1/2 cup water
• 1/2 cup sugar
• 1 tbsp lemon juice
• 1 tbsp vodka (optional, to prevent ice crystals)

Instructions:

1. In a small saucepan, combine the water and sugar. Heat over medium heat until the sugar dissolves, creating a simple syrup. Remove from heat and let it cool.
2. In a mixing bowl, combine the cooled syrup, yuzu juice, lemon juice, and vodka (if using).
3. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a sorbet consistency.
4. Transfer the sorbet to a container and freeze for at least 2 hours before serving.
5. Scoop into bowls or cups and garnish with a sprig of mint or additional zest.

Yuzu Sorbet is a delightful and refreshing dessert that adds a burst of citrus flavor to any holiday meal. Its clean, tart taste makes it an excellent way to cleanse the palate after heavy or rich dishes. The addition of vodka helps create a smooth, scoopable texture, ensuring a silky finish. This simple yet elegant dessert is perfect for those looking to end a festive meal on a light, refreshing note. Yuzu Sorbet is not only delicious but also captures the essence of Japanese flavors, making it a perfect holiday treat.

Japanese Sukiyaki (Hot Pot with Beef and Vegetables)

Sukiyaki is a beloved Japanese hot pot dish, perfect for family-style dining during holidays and special occasions. It consists of thinly sliced beef, tofu, vegetables, and noodles, all simmered together in a sweet and savory broth made of soy sauce, sugar, and mirin. Sukiyaki is often enjoyed with a side of raw egg for dipping, adding richness to the dish. Its communal nature and rich flavors make it a perfect centerpiece for festive holiday meals, encouraging family and friends to gather and enjoy the warmth of the dish.

Ingredients:

• 1 lb (450g) thinly sliced beef (ribeye or sirloin)
• 1 block firm tofu, sliced into cubes
• 1 cup shiitake mushrooms, sliced
• 1/2 napa cabbage, cut into large pieces
• 1 bunch green onions, chopped
• 2 cups udon noodles (optional)
• 1 cup dashi stock
• 1/2 cup soy sauce
• 1/2 cup mirin
• 1/4 cup sugar
• 1 tbsp sake
• 2 eggs (for dipping)

Instructions:

1. In a large pot or sukiyaki pan, combine the dashi stock, soy sauce, mirin, sugar, and sake. Bring the mixture to a simmer over medium heat.
2. Once the broth is simmering, add the sliced beef and cook until it starts to brown. You can push the beef to the side of the pan as you add the other ingredients.
3. Add the tofu, mushrooms, napa cabbage, and green onions to the pot. Let them cook gently in the broth for 5-7 minutes.
4. If using udon noodles, add them in at this point and cook for an additional 3-4 minutes, ensuring everything is heated through.
5. To serve, pour a little of the broth and ingredients into individual bowls. Crack a raw egg into each bowl for dipping the hot pot ingredients before eating.
6. Enjoy hot with steamed rice on the side.

Sukiyaki is the epitome of comfort food, with its rich broth and tender beef creating a warming and indulgent meal. The ability to dip the hot ingredients into raw egg adds an extra layer of texture and flavor, making it even more enjoyable. This dish is perfect for bringing people together during the holidays, as it encourages sharing and creating memories around the table. Sukiyaki is a dish that embodies the warmth and spirit of Japanese hospitality, making it a standout choice for any festive occasion.

Japanese Mochi with Red Bean Paste

Mochi, a chewy rice cake made from glutinous rice, is a traditional Japanese treat often enjoyed during the New Year and other holidays. When stuffed with sweet red bean paste, mochi becomes a satisfying and delightful dessert. The soft, chewy texture of mochi combined with the sweetness of red bean paste creates a perfect balance of flavors. Mochi can be shaped into small rounds and served as individual portions, making it an ideal dessert for holiday gatherings and celebrations.

Ingredients:

• 1 cup glutinous rice flour (mochi flour)
• 1/4 cup sugar
• 1/2 cup water
• 1/2 cup red bean paste (anko)
• Cornstarch or potato starch for dusting

Instructions:

1. In a microwave-safe bowl, combine the glutinous rice flour, sugar, and water. Stir until smooth.
2. Cover the bowl with plastic wrap and microwave on high for 1 minute. Stir the mixture, then cover and microwave for another 1 minute. Repeat this process until the dough becomes thick and translucent.
3. Dust a clean surface with cornstarch or potato starch. Transfer the mochi dough onto the surface and let it cool slightly until it is safe to handle.
4. Divide the dough into small portions and flatten each piece into a round disk.
5. Place about 1 tablespoon of red bean paste in the center of each disk and fold the edges around the filling, pinching the dough to seal it.
6. Gently roll the mochi into a ball, ensuring the filling is fully enclosed.
7. Dust the mochi with more cornstarch or potato starch to prevent sticking.
8. Serve immediately or store in an airtight container for up to 2 days.

Mochi with red bean paste is a delightful treat that combines chewy, sweet, and smooth textures into one bite-sized dessert. Its popularity in Japanese culture makes it a wonderful addition to holiday tables, offering both tradition and flavor. The process of making mochi can be a fun and interactive activity for families, allowing everyone to take part in the preparation. Whether served as part of a larger meal or as a standalone dessert, mochi is sure to delight guests and add a touch of sweetness to any celebration.

Japanese Kuri Gohan (Chestnut Rice)

Kuri Gohan, or chestnut rice, is a savory and fragrant rice dish made with glutinous rice and sweet, earthy chestnuts. This dish is commonly prepared in Japan during the autumn and winter months, particularly during the holiday season when chestnuts are in season. The tender chestnuts infuse the rice with a subtle sweetness, while the soy sauce and other seasonings give the dish a savory depth. Kuri Gohan is a great side dish to serve alongside meats or as a standalone dish during holiday meals.

Ingredients:

• 2 cups short-grain rice
• 1 cup chestnuts (shelled and peeled)
• 2 tbsp soy sauce
• 1 tbsp mirin
• 1 tbsp sake
• 1/2 tsp salt
• 2 cups water
• 1 tbsp sesame oil (optional)

Instructions:

1. Rinse the rice thoroughly under cold water until the water runs clear. Drain and set aside.
2. In a small saucepan, add the chestnuts and cover with water. Bring to a boil and simmer for 15-20 minutes, or until the chestnuts are tender. Drain and peel off the skin, if necessary.
3. In a rice cooker, combine the rinsed rice, chestnuts, soy sauce, mirin, sake, and salt. Add the 2 cups of water and stir to combine.
4. Start the rice cooker and cook according to the manufacturer’s instructions.
5. Once the rice is done, fluff it with a fork. If desired, drizzle with a bit of sesame oil for extra flavor.
6. Serve hot as a side dish to complement other holiday fare.

Kuri Gohan is a comforting and flavorful rice dish that adds a sense of warmth and seasonal charm to any holiday meal. The chestnuts’ sweetness perfectly complements the savory seasoning, creating a balanced and satisfying side dish. This dish can be paired with a variety of main courses, from grilled meats to hearty stews, and is especially wonderful when shared with loved ones. With its rich, nutty flavor and festive appeal, Kuri Gohan makes for an unforgettable addition to your holiday menu.

Japanese Teriyaki Chicken

Teriyaki Chicken is a classic Japanese dish known for its sweet and savory glaze made from soy sauce, sugar, and mirin. Perfect for the holidays, this dish combines tender chicken thighs or breasts with a rich, flavorful sauce. The combination of the glossy, caramelized glaze and the juicy chicken makes for a dish that is both visually appealing and delicious. Teriyaki Chicken is quick to prepare, making it ideal for family gatherings or festive meals where you want a dish that’s both flavorful and easy to serve.

Ingredients:

• 4 chicken thighs (boneless, skinless)
• 1/4 cup soy sauce
• 1/4 cup mirin
• 2 tbsp sugar
• 1 tbsp sake
• 1 tbsp vegetable oil
• 1 clove garlic, minced
• 1 tsp fresh ginger, grated
• 1 tbsp sesame seeds (optional, for garnish)
• Chopped green onions (optional, for garnish)

Instructions:

1. In a small saucepan, combine the soy sauce, mirin, sugar, sake, garlic, and ginger. Bring the mixture to a simmer over medium heat, stirring until the sugar has dissolved and the sauce has thickened slightly (about 5 minutes). Set aside.
2. Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken thighs and cook for 5-7 minutes per side, until golden brown and cooked through.
3. Pour the teriyaki sauce over the chicken in the skillet and cook for an additional 2-3 minutes, allowing the sauce to coat the chicken and caramelize slightly.
4. Remove the chicken from the skillet and let it rest for a few minutes before slicing.
5. Drizzle the remaining sauce over the chicken, and garnish with sesame seeds and green onions, if desired.
6. Serve with steamed rice and sautéed vegetables for a complete meal.

Teriyaki Chicken is a flavorful, easy-to-make dish that offers both a sweet and savory balance, making it a perfect addition to any holiday feast. The rich, sticky glaze not only enhances the chicken but also pairs beautifully with rice and other sides. Its simplicity and deliciousness make it a crowd-pleaser, whether you’re serving it for an intimate family dinner or a larger celebration. This dish encapsulates the warmth and charm of Japanese cuisine, making it a memorable choice for your next festive occasion.

Japanese Mochi Cake (Sweet Rice Flour Cake)

Mochi Cake, also known as “Mochiko Cake,” is a beloved Japanese dessert that combines the chewy texture of mochi with the richness of a cake. Made from glutinous rice flour, this cake is both dense and tender, with a slight sweetness that makes it perfect for holiday celebrations. It’s typically flavored with coconut milk and vanilla, though variations may include red bean paste or matcha for an added twist. Mochi Cake is a simple, yet festive dessert that can be served in small squares or slices, ideal for parties or family gatherings.

Ingredients:

• 2 cups mochiko (glutinous rice flour)
• 1 1/2 cups sugar
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 2 large eggs
• 1 can (13.5 oz) coconut milk
• 1/2 cup milk
• 1 tsp vanilla extract
• 1/4 cup unsalted butter, melted

Instructions:

1. Preheat the oven to 350°F (175°C). Grease an 8×8-inch baking pan and set aside.
2. In a large mixing bowl, whisk together the mochiko, sugar, baking powder, and salt.
3. In another bowl, beat the eggs, then add the coconut milk, milk, vanilla extract, and melted butter. Stir until well combined.
4. Gradually add the wet ingredients to the dry ingredients, stirring until smooth and well incorporated.
5. Pour the batter into the prepared pan and smooth the top.
6. Bake for 45-50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
7. Let the cake cool for at least 10 minutes before slicing into squares.
8. Serve warm or at room temperature.

Mochi Cake is a delightful, chewy treat that combines the best of both cake and mochi textures, making it a festive and unique dessert for the holidays. The coconut milk adds richness and depth, while the glutinous rice flour gives the cake its signature chewy bite. Its simple ingredients and easy preparation make it an accessible choice for anyone looking to bring a bit of Japanese sweetness to their holiday table. Whether enjoyed as an afternoon snack or a special holiday dessert, Mochi Cake is sure to be a crowd favorite.

Japanese Tamagoyaki (Sweet Rolled Omelette)

Tamagoyaki, a traditional Japanese rolled omelette, is a savory-sweet dish often served at breakfast, in bento boxes, or as part of festive meals. The eggs are cooked in layers and then rolled, creating a beautiful, golden, and tender omelette. The addition of soy sauce, sugar, and mirin gives the tamagoyaki a balanced sweetness that pairs perfectly with rice or other side dishes. During holidays, Tamagoyaki is often enjoyed with family and friends, and its delicate texture makes it a great side dish for any meal.

Ingredients:

• 4 large eggs
• 1 tbsp soy sauce
• 1 tbsp mirin
• 1 tbsp sugar
• 1 tbsp vegetable oil (for cooking)

Instructions:

1. In a bowl, whisk the eggs together with the soy sauce, mirin, and sugar until smooth and well combined.
2. Heat a tamagoyaki pan or small skillet over medium heat. Lightly grease the pan with vegetable oil.
3. Pour a small amount of the egg mixture into the pan, just enough to coat the bottom. Tilt the pan to evenly distribute the egg.
4. Once the edges start to set, use chopsticks or a spatula to gently roll the egg towards the far side of the pan. Push the rolled egg to the edge of the pan.
5. Add more egg mixture to the pan, lifting the rolled egg to let the new mixture flow underneath it.
6. Roll the egg again, starting from the edge, and continue adding egg mixture and rolling until all the egg mixture is used up.
7. Once the omelette is fully cooked, remove it from the pan and let it cool slightly. Slice into pieces and serve.

Tamagoyaki is a simple yet flavorful dish that brings a delightful balance of sweet and savory flavors to the table. Its tender, layered texture is a unique feature of Japanese cuisine, making it a standout choice for holiday breakfasts or dinners. While easy to prepare, it adds an elegant touch to any meal, showcasing the artistry of Japanese cooking. Whether served as part of a larger spread or enjoyed on its own, Tamagoyaki is sure to be a hit at your next holiday celebration.

Note: More recipes are coming soon!