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Japanese Soy Braised Acorn Squash Recipe

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This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. This post is about a Japanese Soy Braised Acorn Squash Recipe!

Wedges of cooked acorn squash with sprinkles of Japanese chili pepper on a white dish with chopsticks resting on the side, an acorn squash to the left of the white dish and a few white rose petals.

Simmering acorn squash with Japanese ingredients including soy sauce, sake, and mirin is a totally delicious way to enjoy acorn squash.

In Japan, kabocha squash (Japanese pumpkin) is typically cooked in a similar fashion as this. I find that acorn squash is a fabulous substitute!

You'll find that this recipe offers you a great way to enjoy this lovely winter squash!

Why You Will LOVE This Recipe!

I know you will absolutely LOVE this recipe as much as my family does because:

  • It's incredibly delicious! The simple ingredients we use in this recipe combine to give this wonderful winter squash a deep and rich savory flavor that you won't be able to get enough of.
  • This recipe is super easy! You only need 5 ingredients (and an optional garnish of Japanese chili peppers) for this dish, which cooks up in a flash.
  • Japanese inspired simmered acorn squash makes a perfect side dish to accompany your favorite main dishes. Or, you can simply enjoy it with steamed rice and a runny egg, as I am apt to do!

Let me now show you the simple ingredients you will need to make this delightful side dish!

🥘 Ingredients

An acorn squash, carton of chicken broth, bottle of soy sauce, bottle of sake, mirin, and Ichimi Togarashi Japanese Chili Pepper on a wooden table.

Here are the ingredients you will need to make this simple side dish:

  • Acorn squash - around 1 pound in weight
  • Soy Sauce
  • Sake
  • Mirin
  • Chicken broth (or vegetable broth) - we will use around 1 cup of this broth, but please reserve another cup or so just in case needed
  • Japanese chili pepper Ichimi Togarashi or Nanami Togarashi. This is optional, but I love the extra bit of kick these chili peppers give this dish.

So you only really need 5 simple ingredients for this recipe, but I do highly recommend the Japanese chili pepper so that would make it 6. 😃

Now let's move on to the very simple instructions to make this delicious acorn squash!

🔪 Instructions

As mentioned, it's super easy to make this dish. The hardest part is cutting up the squash and removing the seeds and pulp. Once you've achieved that it's all downhill from there!

Acorn squash, with its beautiful orange flesh, has a fairly tough skin. Please be sure to use a sharp knife and take care with your fingers. The best way I find to prepared the squash is to top and tail it first (cut off the top and bottom). Then cut it down the middle and remove the seeds and pulp (save the seeds for roasting if you like). Now cut the squash into 1" wedges.

Wedges of acorn squash, a quarter portion of an acorn squash with seeds removed, and 2 large wedges of squash with seeds intact.

Add all the ingredients to a wide bottomed saucepan or skillet. Try to place the squash in a single layer if you can. Now bring to the boil. You'll want most of the liquid to cover the squash so if you need to add a little more broth that's fine.
Now lower to a simmer, and cover. Cook between 20-30 minutes or to your desired level of tenderness.

Wedges of acorn squash in a saucepan with soy braising liquid.
Add all the ingredients to a saucepan and try to cover the squash with the liquids.
Wedges of acorn squash cooking in a saucepan with soy braising liquid and steam rising from the pan.
Bring to the boil and then simmer for around 20-30 minutes.

💭 Top tip

The squash is quite fragile and will fall apart easily. If you want your squash to be intact and not so mushy as this, then it's best to keep the squash in a single layer and not move them around very much if at all.

As you can see, this squash fell apart on me (plus side...it's so tender!) so to avoid this try not to disturb the squash while cooking and try not to crowd them as seen below.

Also when removing the squash from your pan or skillet, take extra care by removing them delicately with a kitchen turner so they don't fall apart.

Tender wedges of acorn squash cooked in a soy braising liquid with a pair of chopsticks holding some of the squash.
The simmered acorn squash is so tender it fell apart on me! But I like it that way. 😃

The last step is to sprinkle some Japanese chili pepper Ichimi Togarashi or Nanami Togarashi over the squash if using.

Cooked wedges of acorn squash in a soy braising liquid and a hand holding a bottle of Ichimi Togarashi in the foreground.
I love adding Japanese chili pepper to my squash.

And that's it! Now it's time to enjoy your deliciously tender Japanese simmered acorn squash!

Suggestions For Serving

Wedges of cooked acorn squash with sprinkles of Japanese chili pepper on a white dish with chopsticks resting on the side.

This beautiful and delicious simmered acorn squash is now ready to serve! It's a superb side dish to accompany Japanese main dishes such as Gyudon (Japanese Beef Bowl) as well as Japanese Teriyaki Chicken.

I also enjoy it simply served with rice and some luscious melted butter. Talk about comfort food!

Once you try this dish I'm sure it will become a favorite way to prepare acorn squash.

Enjoy!

FAQ

Can I use Kabocha Squash with this recipe?

Absolutely! Kabocha squash would be perfect simmered with these Japanese ingredients!

Do you need to remove the skin from an acorn squash before cooking?

It's not necessary to remove the skin from an acorn squash before cooking it. The skin is edible, and this recipe will give you a tender flesh and skin which you will devour!

Is kabocha squash the same as acorn squash?

Kabocha squash is different from acorn squash. Kabocha is a Japanese variety of winter squash and is also know as Japanese pumpkin. Acorn squash is a winter squash which originated in North America and Central America.

Some Other Japanese Dishes You May Enjoy!

Here are some other Japanese side dishes that you may enjoy:

Join Me On A Fun Food Journey!

I invite you to come along on this food journey with me! Please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here.

Cheers!

Grace

Wedges of cooked acorn squash with sprinkles of Japanese chili pepper on a white dish with chopsticks resting on the side, an acorn squash to the left of the white dish.

Japanese Soy Braised Acorn Squash Recipe

Grace
Braising Acorn Squash with Japanese ingredients including soy sauce, sake, and mirin is a fabulous way to enjoy this wonderful winter squash!
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Side Dish
Cuisine Japanese
Servings 4 people
Calories 86 kcal

Equipment

  • 1 wide bottomed saucepan or large skillet with a cover You will need to cover during cooking and the equipment you use should be wide bottomed or large sized as we aim to place the squash in a single layer

Ingredients
  

  • 1 lb acorn squash
  • 1 cup chicken broth can sub vegetable broth; please reserve an extra cup of broth if needed
  • ¼ cup soy sauce
  • 2 tablespoon sake
  • 2 tablespoon mirin can sub 2 ts sugar
  • Ichimi Togarashi Japanese chili pepper as optional garnish, to your taste

Instructions
 

  • Top and tail the acorn squash and then cut it down the middle. Remove the seeds and pulp (save the seeds for roasting if you like!), and then cut into 1" wedges.
    Wedges of acorn squash, a quarter portion of an acorn squash with seeds removed, and 2 large wedges of squash with seeds intact.
  • Add all the ingredients to a wide bottomed saucepan or large skillet and bring to the boil. You'll want most of the liquid to cover the squash so if you need to add a little more broth that's fine. PLEASE NOTE: try to lay the squash in a single layer if you can. This will help to avoid having to disturb the squash while cooking.
    Wedges of acorn squash in a saucepan with soy braising liquid.
  • Now lover to a simmer, and cover. Cook between 20-30 minutes or to your desired level of tenderness. I cooked mine for 30 minutes and you can see it is fall apart tender!
    Tender wedges of acorn squash cooked in a soy braising liquid with a pair of chopsticks holding some of the squash.
  • Sprinkle some Japanese chili pepper over the squash if you like to give it a little kick.
    Cooked wedges of acorn squash in a soy braising liquid and a hand holding a bottle of Ichimi Togarashi in the foreground.

Notes

The squash is quite fragile and will fall apart easily. If you want your squash to be intact and not so mushy as this, then it's best to keep the squash in a single layer and not move them around very much if at all.
To avoid mushy squash try not to disturb the squash while cooking and try not to crowd them.
Also when removing the squash from your pan or skillet, take extra care by removing them delicately with a kitchen turner so they don't fall apart.
Great with Japanese chili pepper such as Ichimi Togarashi or Nanami Togarashi!

Nutrition

Calories: 86kcalCarbohydrates: 17gProtein: 4gFat: 0.5gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.2gSodium: 896mgPotassium: 477mgFiber: 2gSugar: 2gVitamin A: 416IUVitamin C: 12mgCalcium: 43mgIron: 1mg
Keyword acorn squash, winter squash
Tried this recipe?Let us know how it was!

Tami's Sushi Rice Recipe For The Rice Cooker

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This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. This post is about how to make my sister Tamiko's Sushi Rice Recipe for the rice cooker!

Sushi rice in a bowl with a pair of wooden chopsticks on the left hand side
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If you want the perfect sushi rice, then you will want to make it in an electric rice cooker for the best results! Making it in the rice cooker is the easiest way, and yields great results every time!

Please read on to learn how to make the most delicious sushi rice in your rice cooker!

What Kind Of Rice Will I Need To Make Sushi Rice?

Let me begin by explaining what rice you will need to use to make sushi rice.

Sushi rice is a short grain rice. The short rice grains cook up tender and moist, and becomes a sticky rice.

Other types of rice such as long-grain rice and jasmine rice are not suitable for use to make sushi rice. These rices are either too fragrant or too dry and will not yield the chewy and sticky texture that we are after.

Use any Japanese short grain white rice or rice that is labeled "sushi rice" for this recipe. Some very well known brands include Nishiki (which is actually a medium grain rice from California) and Kokuho Rose, also from California. It's perfectly ok to use a short grain rice from your local grocery store brand labeled "sushi rice" which is what I used for this recipe.

What Ingredients Will I Need To Make Sushi Rice?

Now that we know what kind of rice we need to make sushi rice, let's discuss the other ingredients.

The word sushi actually means "sour rice" in Japanese. The rice used for what we know as sushi is seasoned and moistened with vinegar, hence the "sour rice." So, making great seasoned rice for sushi is the most important step!

Here are the ingredients you will need to make our sushi rice:

  • Japanese short-grain rice, or rice labeled "sushi rice." Great options are Nishiki and Kokuho Rose
  • Rice vinegar. I like to use Nishiki Rice Vinegar, which is a product of Japan
  • Sugar
  • Salt
  • Sake. I like to use Gekkeikan Sake, which is commonly found in grocery stores.
  • Kombu (dried seaweed). This is optional but adding it to your rice cooker will impart a lovely umami flavor to the rice!
Panasonic rice cooker, bag of sushi rice, red bowl with sushi rice, package of kombu and piece of kombu on a wooden table.
Bag of sugar, bottle of sake, bottle of rice vinegar, and container of salt on a wooden table.

You may come across a product labeled "sushi vinegar." This vinegar mixture already has salt and sugar mixed into it. You can sub sushi vinegar if you like, and omit the sugar and salt if using this.

Now, let's get that rice cooker out and let's make this sushi rice recipe for the rice cooker!

Instructions

Cook The Sushi Rice In The Rice Cooker

Begin by washing the uncooked rice with cold water. Place the rice in a large bowl and cover with the water. Gently mix with your hands until the water becomes cloudy and milky. Pour off most of the water, and add more cold water. Massage again, and continue these steps until the water is mostly clear.

Drain the water from the rice once the water is almost clear.

Sushi rice covered with clear water in a blue bowl.

Place the rinsed rice in your rice cooker bowl, and add fresh water. The normal water to rice ratio when cooking sushi rice is 1:1. However when making sushi rice, we will add slightly less water than normal, around 10 percent less.

Sushi rice covered with water and a piece of kombu in the bowl of a rice cooker.

At this time, also add the kombu if using. Cover the rice cooker, and cook the rice according to your rice cooker instructions.

Make The Sushi Vinegar Dressing

While the rice is cooking, make the sushi vinegar dressing.

A saucepan filled with vinegar, sake, salt and sugar that is dissolving and a wooden spoon on the right hand side.

Combine the sake, rice vinegar, sugar and salt in a small saucepan. Place the saucepan over a low heat and stir to dissolve the sugar and the salt. Keep it on a low heat until ready to use.

Combine The Cooked Rice With The Sushi Vinegar Dressing

When the rice has finished cooking, remove the kombu.

Then it's time to combine the cooked rice with the sushi vinegar dressing. Now, you can use a shallow container such as a Pyrex baking dish as I did. Or, you can enjoy a more authentic experience by the traditional way of using a hangiri! A hangiri is a traditional wooden mixing tub which is designed to absorb moisture and to aid in cooling the rice down quickly.

Place rice in your container of choice, and then add the mixture of rice vinegar, sake, sugar and salt to the rice. Try to pour the mixture as evenly over the rice as you can. Be sure to add the dressing to HOT rice and do not allow the rice to cool prior to adding the dressing.

Now it's time to mix! Many rice cookers come with a plastic rice paddle. If you have this, use the paddle to mix your rice. I read in this thekitchn.com article called "Yes, the Paddle That Came with Your Rice Cooker Has a Purpose" the paddle is ideal to use to mix the rice, because it "cuts through the grains of rice as you mix, instead of smashing the grains together."

If you do not have a rice paddle, then you can use a spatula or wooden spoon.

Sushi rice in a glass dish with a hand holding a rice paddle

Take your rice paddle, and mix the rice by slicing through it from top to bottom, and then left to right. Be sure not to stir or mash the rice, but use slicing motions. You are aiming for the dressing to coat each grain of rice.

Sushi rice in a glass dish with a hand holding a rice paddle

Once the dressing has coated each grain of rice (as much as you can tell anyway!), it's time to spread out the rice in an even layer, and allow it to cool to room temperature as quickly as possible.

One way to do this is to use a fan (paddle fan or folding fan) or even an electric fan! During this cooling process, turn the rice over so that the bottom portion of the rice can be fanned as well.

sushi rice in a glass dish in the background with a purple folding fan in the foreground

And that's it! You have made the perfect sushi rice in the rice cooker!

Storing Your Perfect Rice!

It's important to cover your vinegared rice with a damp towel to keep it from drying out. After covering, you can leave it on your counter until you are ready to use your rice.

A damp cloth that states in a perfect world, every dog wold have a home and every home would have a dog on top of a dish with sushi rice.

It is recommended to enjoy the rice on the same day that you prepare it.

How To Use Your Sushi Rice

Sushi rice in a bowl with a pair of wooden chopsticks on the left hand side

You can enjoy your sushi rice in so many ways! Here are some ideas on how to use your sushi rice:

  • Sushi roll (such as California rolls)
  • Rice bowls
  • Poke bowls
  • Side dish to accompany any of your favorite main meals

I hope that this excellent sushi rice recipe for the rice cooker will become your go to easy recipe for this dish!

My Sister Tami

My sister Tami was Japanese and one of her favorite foods was sushi. Our family recently lost her on July 10, 2022. Tami was an incredible and beautiful person, simply one of the best people ever and I will miss her always.

She suffered from lupus for many years and had many times when she suffered tremendously. During one of those times, I remember we got together and made sushi. She also hand wrote her sushi seasoning recipe for me, which you see here.

My sister Tami holding a glass dish with different colored and types of sushi
ingredients for sushi rice dressing written down on a piece of paper it states 2 ts sake, 5 ts rice vinegar, 2 ts sugar, and 2 ts salt.

There were also very many good times when she enjoyed better health, times that we were so grateful for.

Two sisters sitting on a bench in nature
Four sisters standing together in front of a Christmas tree

I hope that I am able to do my sister proud and so happy to share her recipe for her beloved sushi rice here with you.

I love and miss you Tami. ❤️

Some Other Recipes You May Enjoy!

Easy and Delicious Blistered Japanese Shishito Peppers Recipe!

Blistered shishito peppers in a white bowl.

Super Easy Japanese Teriyaki Chicken!

Teriyaki Chicken served with rice and garnished with green onions in a white bowl with chopsticks on top.

I invite you to come along on this food journey with me! Please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here. 😊

Cheers!

Grace

Sushi rice in a bowl with a pair of wooden chopsticks on the left hand side

Tamiko's Sushi Rice Recipe For The Rice Cooker

Tamiko Perez
Sushi rice made in the rice cooker will give you perfect results every time! Seasoned with an amazing Sushi Vinegar Dressing, this rice is perfect for stellar sushi or any rice bowl!
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 15 mins
Cooling Time 5 mins
Total Time 35 mins
Course Side Dish
Cuisine Japanese
Servings 4 people
Calories 94 kcal

Equipment

  • 1 electric rice cooker
  • 1 large shallow container to combine the rice and sushi vinegar dressing in
  • 1 damp cloth to cover the rice and keep it moist
  • 1 rice paddle or wooden spoon or spatula
  • 1 small saucepan to make the sushi vinegar dressing

Ingredients
  

  • 2 cups sushi rice
  • 1.8 cups water use just under 2 cups to cook the rice
  • piece kombu optional but adds a great flavor!

Sushi Vinegar dressing

  • 2 ts sake
  • 5 ts rice vinegar
  • 2 ts sugar
  • 2 ts salt

Instructions
 

  • Begin by washing the uncooked rice with cold water. Place the rice in a large bowl and cover with the water. Gently mix with your hands until the water becomes cloudy and milky. Pour off most of the water, and add more cold water. Massage again, and continue these steps until the water is mostly clear. Drain the water from the rice once the water is almost clear.
    Sushi rice covered with clear water in a blue bowl.
  • Place the rinsed rice in your rice cooker bowl, and add fresh water (around 1.8 cups of water). At this time, also add the kombu if using. Cover the rice cooker, and cook the rice according to your rice cooker instructions. My rice cooker took around 15 minutes to cook the rice.
    Sushi rice covered with water and a piece of kombu in the bowl of a rice cooker.
  • While the rice is cooking, make the sushi vinegar dressing. Combine the sake, rice vinegar, sugar and salt in a small saucepan. Place the saucepan over a low heat and stir to dissolve the sugar and the salt. Keep it on a low heat until ready to use.
    A saucepan filled with vinegar, sake, salt and sugar that is dissolving and a wooden spoon on the right hand side.
  • When the rice has finished cooking, remove the kombu. Place rice in your large shallow container, and then add the mixture of rice vinegar, sake, sugar and salt to the rice. Try to pour the mixture as evenly over the rice as you can. Be sure to add the dressing to HOT rice and do not allow the rice to cool prior to adding the dressing. Take your rice paddle (or spatula or wooden spoon), and mix the rice by slicing through it from top to bottom, and then left to right. Be sure not to stir or mash the rice, but use slicing motions. You are aiming for the dressing to coat each grain of rice.
    Sushi rice in a glass dish with a hand holding a rice paddle
  • Once the dressing has coated each grain of rice (as much as you can tell anyway!), it's time to spread out the rice in an even layer, and allow it to cool to room temperature as quickly as possible. One way to do this is to use a fan (paddle fan or folding fan) or even an electric fan! During this cooling process, turn the rice over so that the bottom portion of the rice can be fanned as well.
    sushi rice in a glass dish in the background with a purple folding fan in the foreground
  • And that's it! You have made the perfect sushi rice in the rice cooker!
    Sushi rice in a bowl with a pair of wooden chopsticks on the left hand side

Notes

It's important to cover your vinegared rice with a damp towel to keep it from drying out. After covering, you can leave it on your counter until you are ready to use your rice. 
It is recommended to enjoy the rice on the same day that you prepare it.

Nutrition

Calories: 94kcalCarbohydrates: 20gProtein: 2gFat: 0.2gSaturated Fat: 0.04gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 1173mgPotassium: 9mgFiber: 1gSugar: 2gCalcium: 6mgIron: 0.1mg
Keyword Rice, sushi, sushi rice
Tried this recipe?Let us know how it was!

Easy and Delicious Blistered Japanese Shishito Peppers Recipe!

by Leave a Comment

This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my affiliate link. This post is about an Easy and Delicious Blistered Japanese Shishito Peppers Recipe!

Blistered shishito peppers in a white bowl.
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Blistered Shishito Peppers have got to be one of the world's great healthy snacks. Give me a bowl of this over a bag of chips anyday!

The Japanese shishito peppers recipe that you find here is easy to make and incredibly delicious. So, you have every reason to run to your farmers markets or major grocery stores and grab some shishitos ASAP to enjoy! 😊

What Are Shishito Peppers?

The Shishito pepper, which has a beautiful bright green color, comes from East Asia. These amazing little peppers are around 3"-4" long and slender, with a thin skin that blisters or chars quite easily.

Typically they are only mildly spicy. However you may find the odd one here or there which does carry a bit more heat. It's a bit like Russian roulette!

Japanese shishito peppers have a sweet and lovely smokey taste, especially when blistered.

As mentioned, they are also healthy! BaywaterFarms.com has a great article on the Health Benefits of Shishito Peppers. After reading this article, I aim to include and enjoy more Shishitos in my diet!

What Ingredients Are Needed For This Dish?

Package of shishito peppers, bottle of soy sauce and grapeseed oil, pack of bonito flakes and pack of furikake.

You only need 5 ingredients to make this delicious dish! They are:

  • Japanese shishitos
  • Grapeseed oil or avocado oil
  • Bonito flakes
  • Soy sauce
  • Furikake seasoning (can sub sesame seeds if you prefer)
  • Sea salt (optional seasoning)

Furikake is known as a rice seasoning, but it can be used in a variety of ways, including sprinkled over shishitos! There are different types of furikake, so I recommend you just use a variety that sounds good to you.

Bonito flakes, or katsuobushi, are used here to give an extra punch of flavor. This ingredient is dried bonito fish flakes, and is widely used in Japanese cooking.

Let's gather our ingredients, and make blistered shishito peppers as good as you'll find at your local Japanese restaurant!

Easy Instructions

This simple recipe comes together very quickly!

Begin by heating up the grapeseed (or avocado) oil on a medium-high heat to high heat in a pan (cast iron pan is preferred). Add the fresh shishitos to the hot skillet and cook until charred (turning often), softened and tender around 5-7 minutes. You may need to cook in batches so the peppers aren't too crowded in the skillet and will be in a single layer.

Blistered shishito peppers in a cast iron pan.

Once cooked, place the shishitos in a large bowl, and add a little soy sauce, the bonito flakes, and furikake. Stir to combine and add a sprinkle of salt if you like!

Blistered Shishito peppers in a glass bowl with small white dishes containing soy sauce, furikake, and bonito flakes.

And that is it! Your wonderful blistered shishitos are ready to enjoy!

Suggestions For Serving These Japanese Peppers

Blistered shishito peppers in a white bowl.

My favorite way to serve this is simply as a healthy snack. They also make for a delicious appetizer or side dish!

They also pair well with a Japanese cold beer such as Sapporo or Asahi during a fun happy hour!

Enjoy these blistered small green peppers however you decide to serve them!

Some Other Recipes You May Enjoy!

Healthy and Nutritious Spicy Edamame!

Spicy Edamame and chopsticks
#29 Edamame

Amazing Vermont Curry With Chicken!

Vermont Curry With Chicken served with rice and garnished with green onions, with kimchi and a salad in the background

Join Me On A Fun Food Journey!

If you'd like to come along on this food journey with me, please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here. 😊

Cheers!

Grace

Blistered shishito peppers in a white bowl.

Easy and Delicious Blistered Shishito Peppers Recipe!

Grace
This easy and delicious blistered shishito peppers recipe will leave you wanting more! Sweet and smoky on their own, they are seasoned with a trio of Japanese ingredients and result in a mouthwatering snack!
Print Recipe Pin Recipe
Prep Time 3 mins
Cook Time 7 mins
Total Time 10 mins
Course Appetizer, Side Dish, Snack
Cuisine Japanese
Servings 2 people
Calories 66 kcal

Equipment

  • pan or skillet cast iron is preferred

Ingredients
  

  • 1 tablespoon grapeseed oil can sub avocado oil
  • ½ tablespoon bonito flakes
  • ½ tablespoon furikake seasoning can sub sesame seeds
  • 2 ts soy sauce
  • sea salt optional - add a pinch at the end if you like!

Instructions
 

  • Heat up the grapeseed oil on a high heat in a skillet (cast iron is preferred). Add the shishitos to the skillet and cook until charred (turning often), softened and tender around 5-7 minutes. You may need to cook in batches so the peppers aren't too crowded in the skillet.
    Blistered shishito peppers in a cast iron pan.
  • Once cooked, place the shishitos in a large bowl, and add the soy sauce, bonito flakes, and furikake. Stir to combine and add a pinch of salt if you like!
    Blistered Shishito peppers in a glass bowl with small white dishes containing soy sauce, furikake, and bonito flakes.
  • Your shishitos are now ready to serve!
    Blistered shishito peppers in a white bowl.

Notes

The nutrition information unfortunately does not include the furikake.  Please refer to the furikake you use for info on its sodium content, etc. if you are watching your salt.
This is great as a healthy snack, appetizer or side dish!  Enjoy!

Nutrition

Calories: 66kcalCarbohydrates: 1gProtein: 1gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 5gMonounsaturated Fat: 1gCholesterol: 1mgSodium: 336mgPotassium: 14mgFiber: 1gSugar: 1gCalcium: 1mgIron: 1mg
Keyword Japanese peppers, shishito pepper
Tried this recipe?Let us know how it was!

Super Easy Japanese Teriyaki Chicken!

by Leave a Comment

This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. Here you will learn how to make Super Easy Japanese Teriyaki Chicken!

Teriyaki Chicken served with rice and garnished with green onions in a white bowl with chopsticks on top.
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Unbelievably Easy and Delicious Chicken Teriyaki!

If you love Japanese food or easy and delicious food, then you NEED to make this recipe. This Chicken Teriyaki is:

  • No fuss and such an easy recipe!
  • Quick to make (takes about 15 minutes)
  • Requires only 6 ingredients
  • MOUTHWATERINGLY DELICIOUS and bursting with salty, sweet, and umami flavors!

What Is Teriyaki?

"Teriyaki" comes from two words in the Japanese. "Teri" which means "shine" and "yaki" which means "grill".

In Japan, teriyaki actually refers to the method or technique of grilling or broiling food with a glaze consisting of soy sauce, mirin, and sugar. The "teri" or "shine" comes from the sugar. Here is an article from Wikipedia about Teriyaki, which also discusses teriyaki sauce as well as some variations.

Here, I will show you how to make a "shine grill" chicken, which is one of the most beloved foods of the world!

Teriyaki Chicken served with rice and garnished with green onions in a white bowl with chopsticks on top.

The Ingredients You Will Need To Make This Easy and Delicious Dish!

You will only need the following 6 ingredients to make the most delicious Japanese Teriyaki Chicken ever!

Chicken thighs in a white bowl, Aji-Mirin bottle, bottle of soy sauce, olive oil bottle, sugar in a glass container, pepper in a small dish, green onions in a white dish, Ichimi Togarashi.
  • Boneless chicken thighs (skin on if you can find them)
  • Soy sauce
  • Sugar (can sub brown sugar)
  • Mirin (Japanese cooking rice wine)
  • Olive oil
  • Black pepper

In addition to these ingredients, I highly recommend the following garnishes:

  • Green onions
  • Nanami Togarashi (Japanese assorted Chili Pepper) or Ichimi Togarashi (Japanese Chili Pepper) for a little spice!
  • Sesame seeds are also a nice touch!
Nanami Togarashi

Ok, now let's make some divine Chicken Teriyaki!

The Method To Make Super Easy Japanese Teriyaki Chicken!

The method I will share with you involves pan frying. We will begin by combining the 3 sauce ingredients: sugar, soy sauce, and mirin.

Chicken thighs with black pepper in a white bowl, teriyaki sauce in a white bowl, Aji-Mirin bottle, bottle of soy sauce, and a container of sugar.

Next season your chicken thighs with some black pepper, and then pan fry in olive oil until both sides are browned.

Chicken thighs frying in a cast iron skillet seasoned with pepper and starting to brown.

Then the magic happens! Add the sauce and continue to spoon the sauce over the chicken, turning the chicken several times during this process. When the sauce thickens and becomes glossy your masterpiece will be ready!

Teriyaki chicken being cooked in a cast iron skillet with sauce turning glossy and thick spoon holding some of the thick sauce and a utensil in the background.
Beautiful glossy sauce!

What To Serve With Japanese Teriyaki Chicken

Teriyaki Chicken is absolutely terrific served with heaps of white steamed rice or brown rice. I love to add some sliced green onions and Nanami Togarashi or Ichimi Togarashi for a little spice as well. This is not traditional, but it is delicious!

Teriyaki Chicken served with rice and garnished with green onions in a white bowl with chopsticks on top.

This easy and delicious dish is sure to become a family favorite! You may want to plan on making a double batch for your weeknight dinners!

A Huge Thank You To Makoto of Kyushu Island Cooking!

Makoto of Kyushu Island Cooking taught me the technique I present here during an online cooking class I took with her. Please visit her blog, Simple Japanese Food Recipe, for some fantastic Japanese and Asian recipes!

Some Other Dishes You May Enjoy!

Easy To Make Superb Spicy Chicken Bulgogi!

Spicy Chicken Bulgogi garnished with green onions and sesame seeds on a white plate with a pair of chopsticks.
Spicy Chicken Bulgogi

Yurinchi Chicken

Yurinchi Chicken

I invite you to come along on this food journey with me! Please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here. 😊

Cheers!

Grace

Teriyaki Chicken served with rice and garnished with green onions in a white bowl with chopsticks on top.

Super Easy Japanese Teriyaki Chicken!

Grace
This delicious Japanese Teriyaki Chicken is super easy to make and is sure to become a family favorite! Be sure to make extra for seconds!
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Main Course
Cuisine Japanese
Servings 2 people
Calories 705 kcal

Equipment

  • Skillet

Ingredients
  

  • 4 boneless chicken thighs use 6 thighs if they are on the small side; skin on the chicken thighs if you can find this
  • 6 tablespoon soy sauce
  • 3 tablespoon sugar can sub brown sugar
  • 3 tablespoon mirin
  • 4 teaspoon olive oil

Optional Garnishes

  • green onions sliced
  • Nanami Togarashi for a little extra spice!
  • sesame seeds as you wish!

Instructions
 

  • We will begin by combining the 3 sauce ingredients sugar, soy sauce, and mirin in a small bowl. Mix well.
    Chicken thighs with black pepper in a white bowl, teriyaki sauce in a white bowl, Aji-Mirin bottle, bottle of soy sauce, and a container of sugar.
  • Next season your chicken thighs with some black pepper. On a medium heat pan fry the chicken in olive oil until both sides are browned (about 3-4 minutes each side).
    Chicken thighs frying in a cast iron skillet seasoned with pepper and starting to brown.
  • Now add the sauce (but stir well just prior to adding!) and continue to spoon the sauce over the chicken, turning the chicken several times during this process. It's important to keep basting during this time.
    Chicken thighs frying in a cast iron skillet seasoned with pepper and teriyaki sauce which was poured over the chicken
  • Continue this process until the sauce thickens and becomes glossy. It is at that point that your chicken is cooked and ready to serve!
    Teriyaki chicken being cooked in a cast iron skillet with sauce turning glossy and thick spoon holding some of the thick sauce and a utensil in the background.

Notes

Teriyaki Chicken is absolutely terrific served with heaps of brown or white steamed rice. I love to add some sliced green onions and Nanami Togarashi or Ichimi Togarashi for a little spice as well. This is not traditional, but it is delicious!

Nutrition

Calories: 705kcalCarbohydrates: 32gProtein: 42gFat: 46gSaturated Fat: 11gPolyunsaturated Fat: 9gMonounsaturated Fat: 21gTrans Fat: 1gCholesterol: 221mgSodium: 3386mgPotassium: 578mgFiber: 1gSugar: 25gVitamin A: 176IUCalcium: 29mgIron: 3mg
Keyword Chicken, chicken teriyaki, easy recipe, quick recipe, teriyaki chicken
Tried this recipe?Let us know how it was!

Learn How To Make Delicious Okra Ohitashi!

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This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. This post is about the simple and delicious Japanese salad called Okra Ohitashi!

Okra Ohitashi

Do you like okra? It seems that this is a fruit, yes FRUIT! that people either love or hate! I'm a member of the lovers of this fruit, and was so very happy to find out about this Japanese salad called Okra Ohitashi!

This dish, Okra Ohitashi, was inspired by a post from my friend @kitchennao. She had written about this dish, and mentioned that she had used red okra for it!

We have been growing red okra in our garden, and as soon as I saw this I knew that I absolutely had to try this simple Japanese salad made with okra!

...

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How To Make Nasu Dengaku - Miso Glazed Eggplant

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This page may contain affiliate links. So I receive a small commission at no cost to you when you make a purchase using my link. This post is about the classic Japanese dish called Nasu Dengaku!

Nasu Dengaku

Japanese eggplant is called Nasu. If you've never tried it, you MUST! We have had a Japanese eggplant plant in our front garden for several years now. This year, we are having a bumper crop! So I look forward to trying many new ways to enjoy this delicious fruit! Yes, it's actually a fruit. 🙂

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Spicy and Delicious Stir Fried Japanese Eggplant With Miso!

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This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. This post is about Spicy and Delicious Stir Fried Japanese Eggplant With Miso!

Stir Fried Japanese Eggplant With Miso in a gold rimmed bowl garnished with green onions and chopsticks on the side

What is Japanese Eggplant?

If you have never tried Japanese eggplant before you are in for a treat!

Japanese eggplant is called "nasu" in Japan. This eggplant is quite different from our American eggplant. The nasu is slender, smaller, and not as bitter as our American eggplant.

The skin of this eggplant is thin, and the flavor is sweet. Additionally it also has way fewer seeds than our American version and is a member of the Nightshade family, which also includes potatoes and tomatoes.

This versatile eggplant is great roasted, broiled, steamed, stir fried, and grilled! It pairs especially well with miso in a stir fry so please read on to learn how to make Spicy and Delicious Stir Fried Japanese Eggplant With Miso!

...

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Amazing Soba! - 1000 Foods To Eat Project

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This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. This post is about delicious Soba Noodles!

Soba noodles in a bowl, soba sauce in a bowl, and green onions, wasabi, grated daikon and chopsticks

I am currently working on my 1,000 Foods to Eat Project. This project is based on the book 1,000 Foods To Eat Before You Die, by Mimi Sheraton. The back of the book jacket states that the book contains "the tastes, ingredients, restaurants, dishes, and recipes (more than 70) that every food lover should experience or dream about." As I am a food lover, I certainly didn't want to miss out on anything, so I purchased this book and began my project.

...

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Amazing Vermont Curry With Chicken!

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This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. This post raves about Vermont Curry With Chicken!

Vermont Curry With Chicken served with rice and garnished with green onions, with kimchi and a salad in the background
Rich and Delicious Vermont Curry!

Tonight I made Vermont Curry for the first time. I have read that Vermont Curry is Japan's most popular curry. I have tried this before at my church. Every so often the church serves this curry for lunch and I've always really enjoyed it but never made it myself. So I already knew I would like it (love it!) but the big question for me is why is Japan's most popular curry called Vermont Curry?

Vermont Curry
Vermont Curry

The packaging states "Curry With a Touch of Apple and Honey." I will try to summarize but it seems this comes from a book called "Folk Medicine: A Vermont Doctor's Guide to Good Health". From the sevendaysvt.com website: "In the book, the author Doctor Jarvis asserted that "honegar," a mixture of honey and apple cider vinegar, was a miracle cure-all that could combat everything from arthritis to diabetes to heart disease. Later the health fad sparked by Jarvis' book eventually made its way to Japan, where, according to the House Foods rep (manufacturer), it became known as the "Vermont Health System." And so, in 1963, Vermont Curry was born as an effort to capitalize on that craze."

Vermont Curry, chicken, onion, carrot and potato
Ingredients Required for Vermont Chicken Curry

What Ingredients Do You Need to Make Vermont Curry With Chicken?

The ingredients you will need to make Vermont Curry With Chicken include chicken, potato, carrot, and onion. After sautéing the chicken and softening the vegetables, you simply will add water and the curry blocks. After simmering for a few minutes you have a delicious Japanese curry and a fantastic taste of Japan!

Vermont Curry
The Vermont Curry Sauce are made of blocks which you will break up and add to your skillet
Vermont Curry With Chicken

Look for the Vermont Curry in your local Asian Market, or you can order it here on Amazon. There are varying levels of spiciness including mild, med hot, and hot. I used the hot version, which really isn't all that hot in my opinion but still delicious! Check out the list of ingredients on the back of the package (see below), and if you are happy after seeing that give it a go! It's truly delicious!

Vermont Curry
Back of the Vermont Curry Package

I garnished my Vermont Curry With Chicken with some green onions and my new favorite Japanese spice Nanami Togarashi. Best served with rice or even pasta!

Nanami Togarashi

Nanami Togarashi is a Japanese 7-spice blend includes red chili pepper, roasted orange peel, yellow and black sesame seeds, Japanese pepper, seaweed, and ginger. You can use this to spice up ANYTHING, but it is particularly great on Yurinchi Chicken, rice, and ramen...YUM! You can get it here on Amazon.

Vermont Curry With Chicken, kimchi, and a salad
Vermont Curry With Chicken Garnished With Green Onions and the Final Touch Nanami Togarashi 🙂

I hope you will give Vermont Curry With Chicken a try! You can also substitute other proteins such as beef or pork if you wish. Enjoy this delicious taste of Japan!

Some Other Recipes You May Enjoy

Easy and Delicious Gyudon Japanese Beef Bowl

Gyudon on rice topped with pickled ginger in a bowl

Yurinchi Chicken

Yurinchi Chicken

Indian Butter Chicken

Indian Butter chicken in a balti bowl with naan on a white plate

Arigatōgozaimashita!
Grace

Vermont Curry With Chicken served with rice and garnished with green onions

Vermont Curry With Chicken

Grace (Based on Directions From Vermont Curry Package)
Vermont Curry With Chicken is an easy to make and delicious dish! Your whole family will love and enjoy this delicious taste of Japan!
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 31 mins
Total Time 41 mins
Course Main Course
Cuisine Japanese
Servings 6 people

Ingredients
  

  • 1 package Vermont Curry Sauce Mix by House Foods 8.11 oz package
  • 1 lb potato peeled and cut into bite sized pieces
  • 1 large onion peeled and cut into bite sized pieces
  • 1 large carrot peeled and cut into bite sized pieces
  • 1 lb chicken thigh or breast meat cut into bite sized pieces
  • 2 tablespoon olive oil split
  • 5 cups water approximately; more or less depending on how thin or thick you like your curry

Instructions
 

  • Add 1 tablespoon oil to a large skillet and heat to med high. Add the chicken and saute until browned.
    chicken sauteeing in a skillet with wooden spoon
  • Remove the chicken and add the other tablespoon of oil, then add the cut up vegetables (potato, carrot and onion). Saute for around 5 minutes (stirring constantly) and add water a little at a time if the vegetables start sticking to the pan.
    onions carrots and potatoes
  • Add the chicken back in, then add the water. If you like your curry a bit thicker, perhaps only add 4 cups of water to start with (you can add more later to thin the curry). Bring to the boil, and then lower to a simmer. Simmer for about 15 minutes.
    onions, carrots, potatoes, chicken, and water in a skillet
  • Break apart the Vermont Curry Sauce blocks, and add to the skillet. Stir until the Vermont Curry Sauce blocks are completely dissolved (around a minute or so).
    onions, potatoes, carrots, water, chicken, and Vermont curry blocks
  • Let the mixture continue to simmer. Stir every once in awhile until the curry starts to thicken (around 10 minutes). If your curry is too thick at this time, begin to add extra water a little at a time until you achieve your desired thickness.
    Vermont Curry With Chicken

Notes

Serve this with rice, or even pasta!  I recommend garnishing with some green onions, and adding some Nanami Togarashi  for some extra flavor!  Enjoy this incredible taste of Japan!  
Keyword Curry
Tried this recipe?Let us know how it was!

Okinawan Carrots

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Okinawan Carrots in a white bowl and some chopsticks
My version of Okinawan Carrots
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Inspired By A Trip To Japan

We recently returned from a trip to Japan. Our memories are full of this amazing country and its people, places, and of course food.

The very first meal we enjoyed was at an Okinawan restaurant in Narita, Japan. We had no idea when we walked in that it was an Okinawan restaurant. LOL The very first dish we tried was Okinawan Carrots, aka Ninjin Shirishiri.

Our Okinawan Restaurant Experience

We stumbled into the restaurant, realized they only took cash so had to go get money from an ATM. Once we returned, we were given a menu only in Japanese. Then when the waiter realized we had no clue what we were looking at, he presented us a menu in 4 languages (including English) with delicacies such as “3 Kinds of Fish Guts Pickled in Salt." LOL

Dinner Menu in 4 languages
Page from the Okinawan Restaurant Menu 🙂

I have no idea how the Okinawan carrots ended up on our table. Maybe we ordered it? But I think the waiter just brought it over for us to enjoy while we were trying to figure out the menu! Whatever, it was delicious!!

Okinawan Carrots
The Okinawan Carrots we had in Japan

My husband Steve ordered a delicious Pork stir fry with Vegetables after perusing the menu. I then tried to explain to the waiter what I wanted to order and we continued snacking on the delicious carrots. In the end, only the pork stir fry showed up, and unfortunately we couldn’t communicate with our waiter so my order never arrived! Never mind, I was just happy to be in Japan so all was good!

Dreaming of Okinawan Carrots

I was still dreaming about the Okinawan Carrots when I returned home. So I couldn't wait to make this recipe and share it with others it's THAT GOOD!

Just a very few simple ingredients are all you need for this most delicious of dishes! Carrots, egg, canned tuna, soy sauce, sesame oil, pinch of salt and pepper, and water! Can you believe that's it?!

Carrots, soy sauce, egg, sesame oil, tuna

The only fiddly part is peeling and julienning the carrots. Click here for a tutorial on how to julienne carrots. 🙂

Julienned carrots

The method to cook these is simply stir fry to soften the carrots, then add tuna, the seasonings, and finally stir in a whisked egg. Oh, and garnish with green onions on top!

Okinawan Carrots

Are you ready to try these? I promise you won't be able to stop eating these they are so delicious! It's also a very healthy and nutritious snack!

Some Other Japanese Recipes You May Enjoy!

Easy and Delicious Gyudon Japanese Beef Bowl

Gyudon, chopsticks and Japanese Kit Kat

Delicious Japanese Pork Katsudon and Rice Bowl

Japanese Pork Katsudon and Rice Bowl garnished with green onions

If you'd like to come along on this food journey with me, please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here. 🙂

Cheers!

Grace

Okinawan Carrots julienned carrots with egg, tuna and green onions in a white bowl and some chopsticks

Okinawan Carrots

Grace
These carrots cooked Okinawan style are a flavor sensation! Just a handful of ingredients produces this yummy side which you won't be able to get enough of!
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Side Dish
Cuisine Japanese
Servings 2 people
Calories 232 kcal

Ingredients
  

  • 3 carrots medium to large sized
  • 1 egg whisked
  • 1 teaspoon soy sauce
  • 1 teaspoon sesame oil
  • 1 5 oz tuna canned tuna in oil - you will only use around ½ keep the rest to snack on!
  • salt pinch of
  • pepper pinch of
  • water for cooking the carrots
  • 1 green onion sliced for garnish

Instructions
 

  • Peel and julienne your carrots. The finer your carrots are julienned, the quicker they will cook!
    Julienned carrots
  • Whisk one egg in a small bowl and leave it to the side.
  • Heat up a skillet to med-high. Pour the oil from the tuna can into the skillet and heat up.
  • Once the oil is heated, add your carrots. Stir fry for approximately 10 minutes or until softened. Add a bit of water here and there to help the carrots cook. You don't want it watery though, so if you add water be sure to let the water burn off.
  • Once the carrots are soft and pliable, add the ½ can of tuna, breaking it up and stir. Then add the soy sauce, sesame oil, and pinch of salt and pepper. Lastly, add in your whisked egg, and continue stirring until the egg is cooked.
  • Remove and serve immediately, garnished with green onion!

Notes

Eat this as a healthy and nutritious snack, or as a savory side dish to accompany any meal!  It's so good you won't want to stop eating it!  Enjoy this delicious taste of Okinawa!

Nutrition

Calories: 232kcalCarbohydrates: 10gProtein: 34gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 139mgSodium: 608mgPotassium: 623mgFiber: 3gSugar: 5gVitamin A: 15554IUVitamin C: 7mgCalcium: 76mgIron: 3mg
Keyword Carrots, Stir fry
Tried this recipe?Let us know how it was!