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Easy Japanese Cabbage Recipe With Butter & Soy Sauce

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This is one of the easiest and most delicious ways to enjoy cabbage! All you need for this umami-packed side dish are 4 simple ingredients and a few minutes to enjoy this mouthwatering Japanese Cabbage With Butter & Soy Sauce!

Japanese cuisine makes great use of cabbage. From Japanese cabbage salad served with tonkatsu, to yamitsuki cabbage, this nutritious and budget friendly vegetable finds its way into plenty of meals at Japanese restaurants and homes.

But one of the simplest and most addictive ways to enjoy Japanese style cabbage is to cook it with butter and soy sauce. In this preparation the cabbage caramelizes and softens at the same time, and it has become one of my favorite ways to enjoy this beautiful vegetable.

It is a staple in Japanese households because it is fast, cheap, and pairs with nearly everything from grilled fish to fried rice.

I believe this will become a staple at your dinner table too!

Let me show you what you'll need to make this simple side dish featuring cabbage!

Jump to:

🍽 Equipment

I recommend that you use a large skillet (12 inch) or large wok, with plenty of surface area, to make this recipe.

Your goal when cooking this dish is to spread the cabbage out so it makes contact with the hot surface and gets caramelized.

🥘 Ingredients

Chopped cabbage in a bowl, and bowls containing pepper, soy sauce, and butter next to the bowl with cabbage.

Here are the 4 simple ingredients that you will need to make this easy cabbage recipe:

  • Green cabbage - this recipe uses about half a small head of cabbage
  • Soy sauce - the umami seasoning rich with salty and savory flavors
  • Butter - I love using salted Kerrygold Grass Fed Butter - if you are watching your salt, choose unsalted butter
  • Black pepper

I'll bet you can gather these together in less than a minute! 😀

So let's jump into making this delicious and simple side dish!

Now I'll guide you through the recipe with the following instructions accompanied by handy step-by-step photos!

🔪 Instructions

Begin by removing the tough outer leaves, and then chop the fresh cabbage into small pieces (bite-sized pieces).

Wash and dry the cabbage. Using a salad spinner is a great way to dry your cabbage!

Set your wok or large skillet on a medium high heat and melt the butter.

Melting butter in a wok.

Now add the chopped cabbage pieces and toss making sure it gets coated in the butter. Now let the cabbage sit undisturbed for a bit so that the heat of the pan can caramelize the cabbage.

Chopped cabbage in a wok with a wooden spoon.

Toss every so often so that other pieces of cabbage can take their turn browning. Cook the cabbage for around 10-15 minutes. You may need to adjust the time you cook your cabbage depending on whether you use a wok or skillet.  Using a skillet will more likely reduce the amount of time you need to cook your cabbage.

When tossing the cabbage, you'll want to strike a balance between allowing the cabbage pieces to caramelize but now allowing it to burn.  So be sure to keep a close eye on it. 😀

Your cabbage is ready once it is tender and caramelized to your liking.

Sautéed chopped cabbage in a wok.

Turn off the heat, then add the soy sauce and pepper. Stir to thoroughly combine all of the ingredients.

A wok containing sautéed cabbage in the background, and a person holding small bowls containing soy sauce and pepper in the foreground.
Caramelized sautéed cabbage in a wok with a spatula and wooden spoon.

Your mouthwatering cabbage is now ready to serve!

Suggestions For Enjoying And Serving

Peppered sautéed cabbage with chopsticks on a plate.

I love pairing this cabbage dish with Japanese Teriyaki Chicken and some steamed white rice for a delicious Japanese meal.

It's also perfect to add to your rice bowls, and would be great for Teriyaki salmon bowls!

I hope this will become one of your favorite Japanese cabbage recipes.

You'll find the full recipe with nutritional information as part of a printable recipe card below!

FAQ

What is the best way to store any leftover cabbage?

If you have any leftover cabbage, store it in an airtight container in your refrigerator, and enjoy within 3 days.

Can I use napa cabbage in this recipe?

Napa cabbage will also work in this recipe! However it's more delicate and wilts faster, so you will need to adjust your timing down. If you try this with napa cabbage, it may become one of your favorite napa cabbage recipes!

Some Other Recipes You May Enjoy!

Here are some other recipes 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 horizons! It's an incredible journey, please join me by signing up here.

Cheers!

Grace

Peppered sautéed cabbage with chopsticks on a plate.

Easy Japanese Cabbage Recipe With Butter & Soy Sauce

GRACE STEWART
Enjoy some of the most mouthwatering cabbage you have ever had with this Easy Japanese Cabbage Recipe With Butter & Soy Sauce! All you need is 4 simple ingredients to make this delicious Japanese side dish!
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Side Dish
Cuisine Japanese
Servings 6 servings
Calories 29 kcal

Equipment

  • large wok could also use a large skillet

Ingredients
  

  • 1 lb cabbage chopped (about ½ small cabbage, tough outer leaves removed)
  • 4 tablespoon butter I used salted butter
  • 2 tablespoon soy sauce you can add more if you like
  • ⅛ ts black pepper

Instructions
 

  • Set your wok or large skillet on a medium high heat and melt the butter.
  • Now add the chopped cabbage and toss making sure it gets coated in the butter. Now let the cabbage sit undisturbed for a bit so that the heat of the pan can caramelize the cabbage. Toss every so often so that other pieces of cabbage can take their turn browning. Cook the cabbage for around 10-15 minutes (see note below about the time). Your cabbage is ready once it is tender and caramelized to your liking.
  • Turn off the heat, then add the soy sauce and pepper. Stir to thoroughly combine all of the ingredients.
  • Your mouthwatering cabbage is now ready to serve!

Notes

You may need to adjust the time you cook your cabbage depending on whether you use a wok or skillet.  Using a skillet will more likely reduce the amount of time you need to cook your cabbage.
When tossing the cabbage, you'll want to strike a balance between allowing the cabbage pieces to caramelize but now allowing it to burn.  So be sure to keep a close eye on it. 😀

Nutrition

Calories: 29kcalCarbohydrates: 5gProtein: 2gFat: 0.4gSaturated Fat: 0.2gPolyunsaturated Fat: 0.04gMonounsaturated Fat: 0.1gCholesterol: 1mgSodium: 359mgPotassium: 155mgFiber: 2gSugar: 3gVitamin A: 91IUVitamin C: 28mgCalcium: 43mgIron: 1mg
Keyword cabbage, vegetable side dish
Tried this recipe?Let us know how it was!

Easy Creamy Japanese Mentaiko Pasta Recipe

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Treat yourself to this Easy Creamy Japanese Mentaiko Pasta tonight! Ready in about 20 minutes, this pasta features a creamy sauce with the salty and spicy pollock roe called mentaiko, a delicious Japanese delicacy!

A green bowl containing Japanese Mentaiko pasta garnished with nori, Parmesan cheese, green onions, and a dollop of mentaiko.

Yōkoso and welcome! I'm so excited to share this incredibly easy and delicious Easy Creamy Japanese Mentaiko Pasta Recipe with you!

This dish is a wafu pasta, which features mouthwatering Japanese ingredients and flavors, and are much beloved in Japan.

You'll absolutely love this Japanese-style pasta which is not only delicious, but quick and easy and guaranteed to please.

But before I get to the recipe, let me tell you a little bit about the star ingredient in this dish, which is a spicy fish roe called mentaiko!

Jump to:

What Is Mentaiko?

A tube of Spicy Mentaiko Caviar.

Pictured above is the mentaiko that I used for my creamy mentaiko pasta recipe.

This product is from the brand Kanefuku, one of the world's best known mentaiko producing companies. Kanefuku's website defines mentaiko (spicy cod roe) as: "a traditional Japanese specialty food made from chili-infused Alaska pollack roe. Also referred to as karashi mentaiko, Japanese spicy caviar, or spicy cod caviar, mentaiko has a stimulating and delicate flavor."

Believe it or not, mentaiko is an incredible ingredient to add to spaghetti!

Mentaiko pasta is very popular with Japanese people and is a great example of the wafu style of Japanese cuisine.

You won't be able to get enough of this cream-based pasta with its great umami flavors!

So now let me show you the main ingredients as well as suggested garnishes that you will need to make this popular Japanese pasta noodle dish!

🥘 Ingredients

A package of spaghetti and mentaiko, soy sauce, heavy cream, black pepper, butter, and minced garlic displayed in small bowls.

The ingredients you'll need to gather to make this mouthwatering Japanese pasta dish are:

  • Spaghetti
  • Mentaiko - I used the kind from a tube called "mash type"; you can also use pollock roe sacks called "whole type" (you'll need to open these and discard the membrane for use)
  • Fresh garlic
  • Soy sauce
  • Butter - I used salted butter, but you can sub unsalted butter or extra virgin olive oil if you prefer
  • Heavy whipping cream - I love using heavy cream rather than whole milk to give this dish a creamier texture
  • Black pepper
Parmesan cheese, strips of nori, mentaiko, and green onions displayed in small bowls.

And the garnishes I recommend are:

  • Green onions
  • Parmesan cheese (freshly grated Parmigiano Reggiano is the ABSOLUTE BEST!)
  • Strips of nori seaweed - the nori garnish is so lovely!
  • Extra mentaiko - adding a bit of mentaiko on top is the perfect final touch!

You can get most of these ingredients at well stocked grocery stores. However, you may need to get your mentaiko at a Japanese market or Japanese grocery stores.

Mentaiko is also available at an online Asian grocery store called Weee which is where I purchased my mentaiko from!

🔪 Instructions

Prep your garlic, nori, green onions, and other ingredients ready for use in this recipe.

Bring a large pot of salted water to the boil, and cook your spaghetti to al dente according to your packet instructions.

While the spaghetti is cooking, set your other large pot on medium low heat and melt the butter. Once the butter is melted, add the minced garlic and cook for 1-2 minutes stirring constantly.

Melted butter and minced garlic in a Dutch oven.

Now add the heavy cream, pepper, and soy sauce. Stir to combine, then reduce to the lowest heat just to keep the sauce warm.

A Dutch oven containing melted butter, garlic, pepper, soy sauce, and heavy cream.

Just prior to draining the pasta, add the mentaiko and stir it in to make a beautiful orange hued mentaiko mixture.

A Dutch oven containing melted butter, garlic, heavy cream, pepper, soy sauce, and mentaiko.
Lots of mentaiko = loads of flavor!
A Dutch oven containing a creamy mentaiko sauce.
Look at that gorgeous sauce!

Then add the drained hot pasta to the mentaiko sauce and stir to combine.

Mentaiko pasta in a Dutch oven with a pair of tongs poised above the pasta.
Screenshot

Now get ready to indulge in your mouthwatering mentaiko spaghetti!

Suggestions For Serving

A green bowl containing Japanese Mentaiko Pasta garnished with nori, Parmesan cheese, green onions, a dollop of mentaiko, a pair of chopsticks resting across the bowl and bowls of garnish ingredients in the background.

Serve up the pasta in some lovely dishes and garnish with green onions, nori strips, Parmesan cheese, and an extra dollop of mentaiko!

You could also add some sesame seeds if you like!

Japanese Pickled Cucumber would be a great side dish to accompany this delicious cod roe pasta.

You can find the recipe card with the full printable recipe below!

Enjoy!

FAQ

What can I do with any leftover mentaiko?

If you find yourself with leftover mentaiko, try stirring it into mashed potatoes it's absolutely delicious! You can also use it in your sushi or add a dollop onto your steamed rice for an extra pop of color and flavor!

Which type of mentaiko is easier to use?

Mash type of mentaiko (which comes in a squeezable container), is easier to use as all you have to do is squeeze it out of its container. The whole type comes in a membrane which you will need to remove for use in this recipe.

Some Other Pasta Recipes That You Will Enjoy!

Join Me On A Fun Food Journey!

Finally, 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 horizons! It's an incredible journey, please join me by signing up here.

Cheers!

Grace

A green bowl containing Japanese Mentaiko Pasta garnished with nori, Parmesan cheese, green onions, and a dollop of mentaiko and a pair of chopsticks resting across the bowl.

Easy Creamy Japanese Mentaiko Pasta Recipe

GRACE STEWART
Treat yourself to this Easy Creamy Japanese Mentaiko Pasta tonight! Ready in about 20 minutes, this pasta features the salty and spicy pollock roe called mentaiko, a delicious Japanese delicacy!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course
Cuisine Japanese
Servings 4 people
Calories 660 kcal

Equipment

  • 2 large pots one pot for cooking the pasta, and one for making the sauce

Ingredients
  

  • 1 lb spaghetti cooked al dente, according to packet instructions
  • ¾ cup mentaiko I used the kind from a tube; you can also use pollock roe sacks (you'll need to open these and discard the membrane for use)
  • 4 cloves garlic minced
  • 1 tablespoon soy sauce
  • 6 tablespoon butter I used salted butter, but you can sub unsalted butter or olive oil if you prefer 
  • ½ cup heavy cream
  • ½ ts black pepper

Suggested Garnishes

  • green onions sliced thinly
  • Parmesan cheese freshly grated, as much as you desire!
  • nori seaweed cut into thin strips
  • mentaiko add an extra dollop on top!

Instructions
 

  • Prep your garlic, nori, green onions, and other ingredients ready for use in this recipe.
  • Bring a large pot of salted water to the boil, and cook your spaghetti to al dente according to your packet instructions.
  • While the spaghetti is cooking, set your other large pot on medium low heat and melt the butter. Once the butter is melted, add the minced garlic and cook for 1-2 minutes stirring constantly.
  • Now add the heavy cream, pepper, and soy sauce. Stir to combine, then reduce to the lowest heat just to keep the sauce warm.
  • Just prior to draining the pasta, add the mentaiko and stir it in.
  • Then add the drained pasta to the mentaiko sauce and stir to combine.
  • Serve up the pasta in some lovely dishes and garnish with green onions, strips of nori, Parmesan cheese, and an extra dollop of mentaiko! Enjoy!

Notes

Please note:  I used an online nutrition information calculator and the closest I could get to the nutrition info for mentaiko was caviar.  So the info is an estimate only I apologize for any inconvenience.

Nutrition

Calories: 660kcalCarbohydrates: 90gProtein: 28gFat: 21gSaturated Fat: 9gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gCholesterol: 297mgSodium: 956mgPotassium: 415mgFiber: 4gSugar: 5gVitamin A: 877IUVitamin C: 1mgCalcium: 198mgIron: 7mg
Keyword Japanese pasta, mentaiko, spaghetti
Tried this recipe?Let us know how it was!

Japanese Style Shiitake Mushroom Pasta Recipe

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Discover wafu pasta — Japan's incredible take on Italian pasta!

This Japanese Style Shiitake Mushroom Pasta is bursting with umami flavor, made with rehydrated shiitake, soy sauce, mirin, and butter, then finished with nori, sesame seeds, and Parmesan.

It's an easy 10-minute cook (plus hands-off mushroom rehydrating time) that delivers restaurant-worthy flavor at home.

A must-try fusion dish for mushroom and pasta lovers alike!

Japanese mushroom pasta with scallions and Parmesan cheese in a white bowl with chopsticks laid across the top of the bowl and bowls of scallions and Parmesan cheese in the background.

Italian recipes featuring pasta are the best known pasta dishes. But did you know that Japan has some absolutely INCREDIBLE pasta dishes that combine pasta with Japanese ingredients such as soy sauce, dashi, and mirin?

Known as wafu pasta, these dishes feature mouthwatering Japanese flavors, and are much beloved in Japan.

Here I share with you a mushroom wafu pasta, using the flavorful mushrooms called shiitake, which you will absolutely love!

Jump to:

Why You Will LOVE This Recipe!

There are so many reasons to make this recipe! You'll love it because:

  • It's mouthwatering and full of intense umami flavor! The mushrooms soak up the soy sauce and absolutely BURST with flavor!
  • This recipe is super easy to make and the cooking time is 10 minutes. It does take some time to rehydrate the dried shiitake mushrooms, but this is hands off.
  • We use the mushroom infused rehydrating water to cook the pasta for extra flavor
  • You'll enjoy a restaurant worthy Japanese wafu pasta dish created by you and beloved by your family!

So let me show you what you'll need to create this amazing mushroom pasta!

🥘 Ingredients

A packet of spaghetti and small bowls containing olive oil, dried shiitake mushrooms, minced garlic and chili, butter, soy sauce, and mirin.

Here are the simple ingredients you will need to make this Japanese style spaghetti recipe:

  • Spaghetti - you could also use linguine if you prefer
  • Dried shiitake mushrooms (whole) - I prefer using dried because they have a more intense flavor than fresh AND we can use the mushroom infused rehydrating water to cook the pasta in; but by all means use fresh if you want! If using whole mushrooms, then remove the stems and thinly slice them after rehydrating, or use sliced shiitake mushrooms to save some time
  • Olive oil
  • Fresh garlic
  • Fresh chili (I used Thai chilis)- dried red pepper flakes can be substituted and always feel free to adjust the amount of chili to your liking
  • Soy sauce
  • Butter
  • Mirin - this Japanese cooking wine adds an umami sweetness to this dish

And here are the perfect additions and garnishes for your shiitake pasta:

Small bowls containing strips of nori, Parmesan cheese, sesame seeds, and green onions.
  • Parmesan cheese (freshly grated Parmigiano Reggiano is the BEST!)
  • Green onions (thinly sliced)
  • Sesame seeds
  • Thin strips of nori cut from nori sheets

All of these ingredients should be available at well stocked grocery stores. I have also provided some links to Amazon for some of the ingredients for convenience sake.

Ok I'm excited to take you through the easy steps to make this delicious pasta let's go!

🔪 Instructions

Warm a large pot of water (the water you will use to cook your pasta in). Rehydrate the dried shiitake mushrooms in this water(follow the instructions on the package for time needed). My mushrooms required 30 minutes. Meanwhile, prepare the other ingredients for use.

A large pot with shiitake mushrooms in warm water.

When your shiitake mushrooms have been rehydrated, remove from the water using a slotted spoon, but don't discard the water.

Bring this mushroom infused water (you can see the color of the mushroom infused water below) to the boil on medium-high heat for use in cooking your pasta. Cook pasta to al dente according to packet instructions.

PLEASE NOTE: You'll need to reserve 2 cups of the pasta water collected just prior to draining your pasta.

A white bowl containing mushroom infused water.

While the pasta is cooking, let's make the sauce. Squeeze out the water from the mushrooms. If they are whole, remove the stem and then thinly slice for use in this recipe.

A white bowl containing sliced rehydrated shiitake mushrooms.

Set your pan on medium-low heat and heat up the olive oil. Add the minced garlic and chili and cook for about 1-2 minutes, stirring constantly.

A pot containing olive oil, minced garlic and chilis, and a wooden spoon.

Now add the mushrooms and butter and stir to combine. Cook for about 2 minutes, stirring constantly.

If you are using fresh shiitake mushrooms, then increase the cooking time from 2 minutes and cook until the mushrooms are wilted.

A Dutch oven containing sliced shiitake mushrooms, olive oil, minced garlic and chilis, and butter.
Feel free to add more butter than what the recipe calls for!
A Dutch oven containing sliced shiitake mushrooms, garlic, and chilis and a wooden spoon.
Look at all the deliciousness here!

Time to add the soy sauce and mirin and stir to combine. Cook for 1-2 minutes (still on medium-low heat). Then cover, lower the heat (or turn off completely), and keep warm while your pasta finishes cooking.

A Dutch oven containing sliced shiitake mushrooms, garlic, chili, and soy sauce with a wooden spoon.
The soy sauce and mirin add so much flavor!
A Dutch oven containing sliced shiitake mushrooms, garlic, and chilis.
The mushrooms are the perfect vehicle for soaking up the soy sauce and mirin!

Just prior to draining your pasta, collect 2 cups of pasta cooking water and put this to the side. Drain the pasta, then combine the cooked pasta with the mushroom sauce.

Start adding pasta water a little at a time, until you get a nice smooth sauce that you are happy with. You may not need all of the 2 cups of starchy pasta water.

A large pot with pasta cooking in the background and a measuring cup with pasta water in the foreground.
Be sure to collect 2 cups of pasta water prior to draining the spaghetti.
A large Dutch oven containing Japanese style shiitake mushroom pasta with a blue utensil.
Add pasta water a little at a time until you get a lovely smooth sauce!

Now get ready to enjoy a mouthwatering plate of Japanese mushroom pasta!

Suggestions For Serving

Japanese mushroom pasta with scallions and Parmesan cheese in a white bowl with chopsticks laid across the top of the bowl.

To serve, place your mushroom pasta in serving bowls, and top with your choice of garnishes! I suggest strips of nori, Parmesan cheese, sliced green onions, and sesame seeds.

Some great side dishes to go along with this Japanese style pasta include Japanese pickled cucumber, Okinawan style carrots, and Japanese Okra Ohitashi.

Get the full recipe for this easy pasta dish below!

Meshiagare! (Japanese for bon appétit!)

FAQ

Can I use fresh mushrooms rather than dried shiitake mushrooms in this recipe?

Yes! You can use fresh shiitake in this recipe if you like. The fresh mushrooms don't need to be soaked. Simply slice them, add them when you add the butter. However, increase the cooking time and cook until the mushrooms are wilted.

What other mushrooms can I use to make this Japanese mushroom pasta?

Other mushrooms you can consider using in this recipe include oyster, enoki, shimeji, or even baby bellas! Most likely these will be fresh mushrooms, so adjust the cooking time accordingly (see above).

Some Other Recipes That You Will Enjoy!

Join Me On A Fun Food Journey!

Finally, 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 horizons! It's an incredible journey, please join me by signing up here.

Cheers!

Grace

Japanese mushroom pasta with scallions and Parmesan cheese in a white bowl with chopsticks laid across the top of the bowl.

Japanese Style Shiitake Mushroom Pasta Recipe

GRACE STEWART
This Japanese Style Shiitake Mushroom Pasta will blow your mind! Bursting with umami and soul satisfying, treat yourself to this delicious dish tonight!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Rehydrating time for dried mushrooms 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine Japanese
Servings 4 people
Calories 593 kcal

Equipment

  • large pot for cooking spaghetti
  • large pan with a cover for cooking mushrooms and sauce ingredients

Ingredients
  

  • 1 lb spaghetti
  • 2 oz dried shiitake mushrooms we will rehydrate these for use in this recipe; could sub 1 lb of fresh shiitake mushrooms; either way, slice them thinly or use pre sliced mushrooms to save some time
  • 3 tablespoon olive oil
  • 5 cloves garlic minced
  • 2 ts fresh chili I used Thai chilies - you could also sub dried red chili flakes; adjust the amount of chili to your liking!
  • 4 tablespoon soy sauce
  • 3 tablespoon butter
  • 2 tablespoon mirin

Garnishes

  • 1 ts sesame seeds
  • 1 each green onion thinly sliced
  • ¼ sheet yaki nori (roasted seaweed) cut into small and thin strips
  • Parmesan cheese add as much as you desire!

Instructions
 

  • Warm a large pot of water (the water you will use to cook your pasta in). Rehydrate the dried shiitake mushrooms in this water(follow the instructions on the package for time needed). My mushrooms required 30 minutes. Meanwhile, prepare the other ingredients for use.
  • When your shiitake mushrooms have been rehydrated, remove from the water using a slotted spoon, but don't discard the water. Bring this water to the boil on medium-high heat for use in cooking your pasta. Cook your pasta to al dente according to packet instructions. PLEASE NOTE: You'll need to reserve 2 cups of the pasta water collected just prior to draining your pasta.
  • While the pasta is cooking, let's make the sauce. Squeeze out the water from the mushrooms. If they are whole, remove the stem and then thinly slice for use in this recipe.
  • Set your pan on medium-low heat and heat up the olive oil. Add the minced garlic and chili and cook for about 1-2 minutes, stirring constantly.
  • Now add the mushrooms and butter and stir to combine. Cook for about 2 minutes, stirring constantly.
  • Time to add the soy sauce and mirin and stir to combine. Cook for 1-2 minutes (still on medium-low heat). Then cover, lower the heat (or turn off completely), and keep warm while your pasta finishes cooking.
  • Just prior to draining your pasta, collect 2 cups of pasta water and put this to the side. Drain the pasta, then combine it with the mushroom sauce.
  • Start adding pasta water a little at a time, until you get a nice smooth sauce that you are happy with. You may not need all of the 2 cups of starchy pasta water.
  • To serve, place your mushroom pasta in serving bowls, and top with your choice of garnishes! I suggest strips of nori, Parmesan cheese, sliced green onions, and sesame seeds. ENJOY!

Notes

I prefer using dried because they have a more intense flavor than fresh; but by all means use about 1 lb of fresh shiitake if you want! 
And using dried will give us mushroom infused water (rehydrating water) to cook the pasta in, for an extra BURST of flavor!
If you are using fresh shiitake mushrooms, then increase the cooking time from 2 minutes and cook until the mushrooms are wilted.
You can experiment with other mushrooms including oyster, enoki, shimeji, or even baby bellas! Most likely these will be fresh mushrooms, so adjust the cooking time accordingly and cook the mushrooms until they are wilted. Use 1 lb of fresh mushrooms. 

Nutrition

Calories: 593kcalCarbohydrates: 102gProtein: 19gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 1mgSodium: 1092mgPotassium: 543mgFiber: 6gSugar: 6gVitamin A: 34IUVitamin C: 2mgCalcium: 52mgIron: 2mg
Keyword mushrooms, Pasta, shiitake mushroom, spaghetti
Tried this recipe?Let us know how it was!

How To Make Homemade Japanese Chicken Curry From Scratch

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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 Homemade Japanese Chicken Curry From Scratch!

A light green bowl containing homemade Japanese curry with chicken, potatoes, onion, and carrots with rice. Green onions have been added as a garnish and there is a set of chopsticks across the bowl.

Are you with me when I say that Japanese-style curry is one of the world's most amazing dishes? This savory dish, with its rich brown curry sauce, is absolutely mouthwatering. It's beloved by Japanese people and it's also one of their most-loved home-cooked dishes.

I've been used to making this curry using instant ready made blocks of curry roux. However I recently took the plunge and made my own homemade roux from scratch, and then used it to make homemade Japanese Chicken Curry from scratch.

The process was immensely satisfying and the results were delicious!

So please read on for me making the case for you to make your own Japanese curry with its thick curry sauce, also known as kare raisu (or curry rice) completely from scratch! You won't regret it!

Jump to:

Why Make Japanese Curry From Scratch?

I was introduced to Japan's curry by Vermont Curry, one of Japan's most popular brands of ready made instant curry roux brands. In fact, one of the first recipe posts on this blog was for "Amazing Vermont Curry With Chicken" which is my take on this Japanese classic curry using the Vermont Curry Mix.

House Vermont Curry and S&B Golden Curry are boxed curry roux, and are very convenient to use. Many Japanese households make use of these ready made curry cubes to make Japanese curry rice.

I still adore Vermont Curry, however I'm doing my best to cut out as much processed food, which often includes unpronounceable and unnatural ingredients, as I can. So what I don't adore is the ingredient list on my Vermont Curry Sauce Mix.

The front of a Vermont Curry packet alongside the contents of the packet which is a block of curry roux.
I adore Vermont Curry!
The back of a Vermont Curry packet listing all the ingredients alongside the contents of the packet which is a block of curry roux.
But it's nice to make your own curry roux from scratch!

Making your own rich curry from scratch is a worthwhile endeavor for sure! You'll cut out the processed curry roux, and use simple, natural, and healthy ingredients instead.

Sure, this is not as convenient as using instant curry roux, but your body will thank you for it!

And, if you enjoy cooking as I do, you'll have fun and your experience will be GRATIFYING, REWARDING...and DELICIOUS!

🥘 Ingredients

Ingredients to make homemade Japanese Chicken Curry including olive oil, onions, carrots, and potatoes cut into bite sized pieces, blocks of homemade curry roux, and chicken thighs cut into bite sized pieces.

So here are the ingredients you will need to make this delicious Japanese curry recipe:

  • Homemade curry roux blocks - it's super easy to make these Japanese curry blocks, which are made with Japanese curry powder. Please click here for my recipe. You'll notice that the recipe includes chili pepper to make it spicy, however if you aren't a fan of spicy foods simply omit the chili pepper.
  • Chicken thighs - you can substitute chicken breast meat if you prefer
  • Potatoes
  • Carrots
  • Onions
  • Olive oil
  • Water (you can substitute chicken stock if you like)

Some optional ingredients which you may consider include:

  • Green onions as a garnish
  • Salt, soy sauce, or miso - you can add one or more of these ingredients to your liking at the end if you would like your curry to be saltier or for extra depth of flavor

Ok, now let's make this super easy curry!

🔪 Instructions

Add ½ tablespoon olive oil to a large Dutch oven or large pot and heat to medium to medium-high heat. When the oil is hot, add the chicken and cook for about 5 minutes until browned. Add more oil as necessary.

Pieces of chicken thighs being cooked in oil in a Dutch oven.

Remove the chicken and add the other ½ tablespoon of olive oil, then add the cut up bite-sized pieces of vegetables (potato, carrot and onion). Cook for around 5 minutes on medium heat (stirring often) and add water a little at a time if the vegetables start sticking to the pan. You may start to notice some browning on the bottom of the pot which is fine, just don't let the veggies burn.

A mixture of pieces of onion, potato, and carrots being cooked in a Dutch oven. You can see browning at the bottom of the Dutch oven.

Add the chicken back in, then add the water. If you like your curry a bit thicker, perhaps only add 2 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 on a low heat covered for about 15 minutes.

A mixture of chicken thigh pieces, carrots, potatoes and onions in water in a Dutch oven.

Add around 4 oz of homemade Japanese curry roux blocks to the pot. Stir until the curry roux blocks are completely dissolved (around a minute or so), and watch as your mixture turns a beautiful golden brown.

Curry roux cubes on top of a mixture of chicken thigh pieces, carrots, potatoes and onions in water in a Dutch oven.
Add the curry roux...
Curry roux cubes dissolving in water with a mixture of chicken thigh pieces, carrots, potatoes and onions in a Dutch oven. There is a wooden spoon stirring the mixture.
Stir until they dissolve.

Keep on a gentle simmer, and simmer covered until the curry starts to chicken (around 10 minutes), stirring every once in awhile. 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 and a stew-like consistency.

A red Dutch oven containing homemade Japanese curry with chicken, potatoes, onion, and carrots. There is a blue spoon containing some of the curry in the Dutch oven.

OPTIONAL: Taste your curry at the end of cooking and if you feel it needs more salt or salty flavor, you could add some salt, soy sauce or miso to your tastes.

Place into serving bowls and garnish with green onions.

Suggestions For Serving!

A light green bowl containing homemade Japanese curry with chicken, potatoes, onion, and carrots with rice. Green onions have been added as a garnish and there is a set of chopsticks across the bowl.

Now get ready to enjoy the rich and savory flavors of your Homemade Japanese Curry!

Serve this curry with some steamed white rice. Japanese short-grain rice or Nishiki rice are perfect rices to enjoy with this easy classic Japanese dish.

The perfect side dishes for this curry include Japanese Pickled Cucumber and Japanese Okra Salad.

Be sure to take so much pride in your totally scratch made Japanese curry!

I hope eating homemade Japanese curry will become a regular occurrence in your home!

FAQ

What is Japanese curry roux?

Curry roux is similar to a typical roux in that it is a mixture of fat and flour that is used to thicken and give flavor to sauces used in Japanese cooking. But curry roux includes the addition of Indian spices. It's often solidified and then broken into blocks or pieces for use.

How should I store any leftover Japanese curry?

Store leftover Japanese curry in an airtight container in your refrigerator, and enjoy within 3-4 days.

Some Other Great Japanese Recipes You May Enjoy!

Here are some other great Japanese recipes you may enjoy:

Join Me On A Fun Food Journey!

Finally, 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 horizons! It's an incredible journey, please join me by signing up here.

Cheers!

Grace

A light green bowl containing homemade Japanese curry with chicken, potatoes, onion, and carrots with rice. Green onions have been added as a garnish.

How To Make Homemade Japanese Chicken Curry From Scratch

Grace Stewart
Making Homemade Japanese Chicken Curry From Scratch is immensely satisfying! You'll delight in a rich, aromatic, and delicious Japanese curry that is comfort food at its finest. Enjoy this homemade Japanese curry today!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 36 minutes
Total Time 46 minutes
Course Main Course
Cuisine Japanese
Servings 4 people

Equipment

  • 1 large Dutch oven or large pot with a cover

Ingredients
  

  • 4 oz homemade curry roux please visit my recipe on how to make homemade curry roux as found in the notes below
  • ½ lb potato peeled and cut into bite sized pieces
  • ½ large onion peeled and cut into bite sized pieces
  • ½ large carrot peeled and cut into bite sized pieces
  • 1 lb chicken thighs cut into bite sized pieces; can sub chicken breast meat
  • 1 tablespoon olive oil split (may add more as necessary)
  • 2.5 cups water approximately (more or less depending on how thin or thick you like your curry); can sub chicken stock

Optional Garnishes and Flavorings

  • 2 each green onions thinly sliced as garnish
  • salt at the end of cooking, taste and add salt to your liking (optional)
  • miso feel free to add a little miso at the end of cooking if you like (optional)
  • soy sauce feel free to add a little soy sauce at the end of cooking if you like (optional)

Instructions
 

  • Add ½ tablespoon olive oil to a large Dutch oven or pot and heat to medium to medium-high heat. When the oil is hot, add the chicken and cook for about 5 minutes until browned. Add more oil as necessary.
  • Remove the chicken and add the other ½ tablespoon of olive oil, then add the cut up vegetables (potato, carrot and onion). Cook for around 5 minutes on medium heat (stirring often) and add water a little at a time if the vegetables start sticking to the pan. You may start to notice some browning which is fine, just don't let the veggies burn.
  • Add the chicken back in, then add the water. If you like your curry a bit thicker, perhaps only add 2 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 on a low heat covered for about 15 minutes.
  • Add around 4 oz of homemade curry roux blocks to the pot. Stir until the curry roux blocks are completely dissolved (around a minute or so).
  • Keep on a gentle simmer, and simmer covered until the curry starts to chicken (around 10 minutes), stirring every once in awhile. 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.
  • OPTIONAL: Taste your curry at the end of cooking and if you feel it needs more salt or salty flavor, you could add some salt, soy sauce or miso to your tastes.
  • Place into serving bowls and garnish with green onions.

Notes

To make your curry roux, please visit "Easy Spicy Homemade Japanese Curry Roux Recipe."  Please note:  if you are not a fan of spicy foods, simply omit the chili pepper when you make the curry roux.
Rice is the perfect partner for this homemade curry.
Meshiagare!  (Enjoy your food in Japanese!)
Keyword Curry, Homemade curry, Japanese curry
Tried this recipe?Let us know how it was!

Easy Spicy Homemade Japanese Curry Roux 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 link. This post is about an Easy Spicy Homemade Japanese Curry Roux Recipe!

Broken up pieces of Easy Spicy Homemade Japanese Curry Roux in a plastic container.

I LOVE LOVE LOVE Japanese-style curry with its rich brown curry sauce and delectable flavors.

Did you know that this dish, especially Japanese curry rice, is one of the most popular foods in Japan? Japanese people absolutely adore their kare rice (curry rice) with its rich gravy!

When we visited Japan, I remember walking past curry houses and inhaling the amazing aromas of the curries being cooked up and served inside. And lots of Japanese households make it at home, often using instant curry cubes which are very convenient for home cooks.

Japanese curries are mouthwatering! And especially so when you use your own homemade curry roux to make it!

Here you've come to the right place to learn how to make this curry roux, and get a workout in while doing so (read about this below)!

Jump to:

It's Totally Worth It To Make Your Own Curry Roux!

Japan has a ton of ready made instant curry roux, including S&B Golden Curry, and House Vermont Curry, which are some of the most popular brands.

And I was introduced to Japanese curry via the Vermont Curry sauce mix, which I adore. One of the first recipe posts on this blog was for "Amazing Vermont Curry With Chicken" which is my take on this Japanese classic curry using the Vermont Curry Mix.

However, I'm on a path to cutting out as much processed food, which often includes unpronounceable and unnatural ingredients, as I can. So what I don't adore is the ingredient list on my Vermont Curry Sauce Mix.

The front of a Vermont Curry packet alongside the contents of the packet which is a block of curry roux.
Vermont Curry is DELICIOUS!
The back of a Vermont Curry packet listing all the ingredients alongside the contents of the packet which is a block of curry roux.
However the ingredient list is a bit daunting!

Please know I am not knocking Vermont Curry and other boxed curry roux, however I am happy to provide an option to those of us that want to make our own curry roux using simple and natural ingredients.

And although Japanese curry tends to be quite mild, I'm someone who loves HOT and SPICY foods such as Thai curries or Indian curry, so I've included some hot pepper powder in my recipe below. If you aren't a spicy foods fan, you can easily omit the pepper powder and still get a fantastic result.

If this sounds good to you, please read on to find out what you'll need to make your own Japanese curry roux. I promise you, making this easy recipe is totally worth it and fun!

🥘 Ingredients

Ingredients for Easy Spicy Homemade Japanese Curry Roux Recipe displayed including salt, grass fed butter, S&B curry powder and a container of S&B curry powder, flour, Scorpion pepper powder and a bottle of Sonoran Spice Scorpion Powder.

Great news! You only need 5 ingredients to make this spicy curry roux:

  • Butter - I recommend grass fed salted butter
  • Flour
  • Salt
  • S&B Oriental Curry Powder - this Japanese curry powder is ESSENTIAL (more about this below)! You should be able to find it at Asian stores and I've linked to Amazon if you'd like to purchase from there
  • Scorpion pepper powder - this pepper is HOT! I used Sonoran Spice Company Trinidad Scorpion powder. If this pepper and spice level is too hot for you, feel free to sub cayenne pepper powder, or if you just aren't a fan of spicy foods then you can omit the hot pepper powder completely

Before I get to the easy instructions for this homemade roux, a quick word about the amazing S&B Oriental Curry Powder!

What Is S&B Curry Powder?

S&B Oriental Curry Powder is a product of Japan and made by S&B foods Inc. from Tokyo.

From sbfoods-worldwide.com: "Besides being the first company to successfully manufacture curry powder in Japan, we were also among the first to introduce spices and herbs from foreign shores, adding a savory new dimension to Japan’s unique culinary lifestyle."

Interestingly, the "S" in "S&B" is the first letter of the word "spice," and the "B" is the last letter in the word "herb."

Their curry powder is an intoxicating spice blend which includes:

Turmeric, Coriander, Fenugreek, Cumin, Orange Peel, Pepper, Chili Pepper, Cinnamon, Fennel, Ginger, Star Anise, Thyme, Bay Leaves, Cloves, Nutmeg, Sage, and Cardamom

I also use this Oriental Curry Powder when I make Shrimp Mei Fun (aka Singapore Noodles).

As previously mentioned, this curry powder is a MUST to use when making this curry roux!

🔪 Instructions

Melt the butter on a medium low heat in your saucepan.

Lots of melted butter in a Dutch oven.

Once the butter is melted, add the flour and whisk constantly for around 15 minutes or until you get a lovely golden brown roux.

FUNNY STORY: While whisking, my Apple Watch sent me this message: "Looks like you are working out. Would you like to add an Elliptical Workout?" So be prepared to workout while whisking! 😆

A Dutch oven containing melted butter and flour.
Add flour to melted butter...
A blue whisk being used to make a roux consisting of melted butter and flour in a Dutch oven.
Use a whisk and stir constantly until...
A brown roux in a Dutch oven with a blue whisk used to make the roux.
You get a lovely brown roux!

Take the saucepan off the heat, and then add and stir in your seasonings.

A brown roux with S&B curry powder, salt, and Scorpion pepper powder added to the roux in a Dutch oven.
Add your seasonings...
A brown roux made of flour and butter with spices being whisked into it by a blue whisk.
Use your whisk to incorporate the seasonings...
A spicy homemade Japanese curry roux in a Dutch oven with a blue whisk used to make the curry roux.
Behold your gorgeous curry roux!

To harden the curry roux, you can pour it into a container which has been lined with parchment paper. Allow the curry roux to cool, and then place it in your refrigerator for around 4 hours or overnight.

A glass container containing a dark brown Spicy Homemade Japanese curry roux on top of parchment paper.
To harden pour the roux into a parchment paper lined container...
Japanese Curry Roux block on top of parchment paper in a glass dish.
Refrigerate until hardened!

Once the curry roux has hardened, you can cut it into blocks or just break it up however you like. Store in an airtight container in your refrigerator for up to a month!

Pieces of Spicy Homemade Japanese Curry Roux on a wooden cutting board.

Suggestions For Using

Broken up pieces of Easy Spicy Homemade Japanese Curry Roux in a plastic container.

Now that you have your homemade curry roux cubes, you can use it to make dishes such as:

  • Kare raisu (curry rice)
  • Katsu curry (pork cutlet served with rice and curry)
  • Curry udon (sourced from Wikipedia: Katsuobushi (dried bonito flakes) are soaked in boiling water to dissolve the umami ingredients into a broth, which is then thickened with curry and potato starch and poured over udon noodles.)
  • Japanese chicken curry

I hope you will use your curry roux blocks to explore Japanese cooking in a way that you haven't before! Enjoy!

FAQ

Some Other Great Japanese Recipes You May Enjoy!

Here are some other great Japanese recipes you may enjoy:

Join Me On A Fun Food Journey!

Finally, 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 horizons! It's an incredible journey, please join me by signing up here.

Cheers!

Grace

Blocks of Spicy Homemade Japanese Curry Roux in a plastic container.

Easy Spicy Homemade Japanese Curry Roux Recipe

Grace Stewart
Spicy curry lovers rejoice! You can easily make this Easy Spicy Homemade Japanese Curry Roux Recipe and then use it to make a luscious and delicious spicy curry sauce!
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 12 minutes
Cooling and refrigerating time to harden the curry roux 4 hours
Total Time 4 hours 17 minutes
Course sauces
Cuisine Japanese
Servings 8 ounces

Equipment

  • 1 Saucepan
  • 1 whisk

Ingredients
  

  • 8 tablespoon salted butter ½ cup or 1 stick of butter; use salted butter
  • 8 tablespoon flour
  • 4 tablespoon S&B Oriental Curry Powder
  • ½ ts salt
  • ¼ ts Scorpion powder pepper ¼ ts gives you a really nice and hot curry! If this pepper is too hot for you, you can sub cayenne pepper and feel free to vary the amount of any pepper you add to suit your taste buds

Instructions
 

  • Melt the butter on a medium low heat in your saucepan.
  • Once the butter is melted, add the flour and whisk constantly for around 15 minutes or until you get a lovely golden brown roux.
  • Take the saucepan off the heat, and then add and stir in your seasonings.
  • To harden the curry roux, you can pour it into a container which has been lined with parchment paper. Allow the curry roux to cool, and then place it in your refrigerator for around 4 hours or overnight.
  • Once the curry roux has hardened, you can cut it into blocks or just break it up however you like. Store in an airtight container in your refrigerator for up to a month!
Keyword curry roux, Japanese curry roux
Tried this recipe?Let us know how it was!

Easy And Quick Tomato Ramen Instant Noodle Recipe

by 1 Comment

Upgrade your pantry staples with this Easy Tomato Ramen! This 20-minute recipe transforms a simple pack of instant noodles into a gourmet, flavor-packed meal. Using tomatoes, garlic, and basil, you get a rich broth that’s miles better than the seasoning packet alone!

A green noodle bowl containing tomato ramen garnished with halved hard boiled eggs, sauteed baby bok choy, shiitake mushrooms, and green onions. There is a pair of chopsticks resting across the bowl.

Tomato ramen is a glorious dish. Ramen noodles in a seasoned broth rich with tomato flavor is wildly delicious!

I was introduced to this simple recipe while perusing my friend Makoto's blog Japanese Food Cooking. Makoto is Japanese and lives on Kyushu Island, Japan, and mentioned they have a lot of tomato ramen places there.

When I read about Tomato Ramen, I knew I had to try it! It's now my favorite ramen recipe and I'm so excited to share my version with you!

This homemade ramen recipe is adapted from Makoto's delicious Tomato Ramen recipe.

Why You Will LOVE This Easy Ramen Recipe!

If you love ramen, then you will LOVE this dish! Here are just some of the reasons why you should make this recipe:

  • This dish is perfect when you need an easy dinner. The recipe is simple and the ingredients are mostly pantry ingredients. You may already have the ingredients in your pantry!
  • Obviously this is a very budget friendly dish. However, it's not just great for college days! Whether you are on a tight budget or not, you'll enjoy this ramen dish with a rich flavorful broth!
  • The basic recipe is quick and ready in about 20 minutes! If you are taking the time to prepare special toppings, it may take you a little longer, but it's still quick.
  • I have included some suggested toppings, but you can add whatever toppings you fancy!

Ok, now let's move on to the ingredients!

🥘 Ingredients

Ingredients needed to make Tomato Ramen including a packet of Sapporo Ichiban noodles, minced garlic, chicken broth, crushed tomatoes, dried basil, and olive oil

So here's what you'll need to make this Tomato Ramen recipe:

  • Sapporo Ichiban Instant Ramen Noodles - I am using the Original Flavored type (you will need the flavor packet or seasoning packet so hold onto that)
  • Crushed Italian tomatoes - I stick to Italian tomatoes in my cooking as I believe they have the BEST flavor!
  • Chicken broth - use low sodium or unsalted chicken broth; you can substitute low sodium or unsalted vegetable broth if you prefer
  • Fresh garlic
  • Dried basil
  • Extra virgin olive oil

Six simple ingredients, which you should be able to find at your local grocery store, are all you need for this basic recipe!

Of course you can enjoy this ramen noodle dish as is, but I'll bet if you are like me you'll be eager to add some delicious toppings!

Toppings for Tomato Ramen displayed in bowls including sautéed baby bok choy, green onions, shiitake mushrooms, and hard boiled eggs.

Here are some suggested toppings:

  • Green onions (or spring onions)
  • Hard boiled eggs (or soft boiled egg)
  • Shiitake mushrooms
  • Sautéed baby bok choy

Now allow me to show you how EASY it is to make this ramen noodle recipe!

🔪 Instructions

Add plenty of water to your large pot or pan, and bring this to the boil for cooking the noodles. While waiting for this water to boil, start on the next step. (You can cook the noodles at a later step see below).

Heat the olive oil in your large pan or Dutch oven on medium-low heat. Once hot, add the garlic and stir fry for around 30 seconds or until fragrant.

Minced garlic and olive oil in a Dutch oven.

Now add the tomatoes, the Sapporo Ichiban seasoning packets, and the dried basil and bring this to the boil on medium heat to medium high heat, stirring well until all ingredients are incorporated.

Minced garlic sautéed in olive oil topped with crushed tomatoes, dried basil, and seasoning from Sapporo Ichiban noodle packets in a Dutch oven.
Add crushed tomatoes, basil, and noodle packet seasonings to sautéed garlic.
A Dutch oven containing crushed tomatoes and seasonings.
Rich tomato ramen sauce!

It's time to add the chicken (or vegetable) broth. Stir this in and bring to the boil again, then lower the heat to a simmer, and simmer for around 5 minutes.

PLEASE NOTE: 2 cups of chicken broth results in a dish that is fairly "dry." If you like a more soupy ramen, you can add additional broth.

A red Dutch oven containing crushed tomatoes and seasonings with steam coming off it. There is a person holding a red measuring cup containing chicken broth above the Dutch oven.
Add chicken broth once the tomato sauce is boiling.
Tomato Ramen broth in a red Dutch oven. The broth includes chicken broth, crushed tomatoes, and seasonings.
Simmer the sauce for around 5 minutes.

While the broth is simmering, cook the noodles for 3 minutes in boiling water stirring occasionally. Drain once they have finished cooking.

Noodles being cooked in boiling water in a red pot. There is a pair of blue tongs grasping some of the noodles above the pot.

To serve, divide the cooked noodles into 2 portions and place into gorgeous noodle bowls. Then add half of the broth to each bowl, and top with your choice of delicious toppings!

Suggestions For Serving

A green noodle bowl containing tomato ramen garnished with halved hard boiled eggs, sauteed baby bok choy, shiitake mushrooms, and green onions. There is a pair of chopsticks resting across the bowl.

You can serve a bowl of this Tomato Ramen as meal in itself, enjoyed with your favorite pair of chopsticks.

A couple of side dishes served alongside this great ramen wouldn't go amiss, however. Consider having some Japanese Pickled Cucumbers or Okinawan Carrots to indulge in as well.

I hope that you will fall in love with this Tomato Ramen as I have!

Find the recipe card with the printable full recipe below!

FAQ

How should I store any leftover Tomato Ramen?

Store leftovers in an airtight container in your refrigerator and enjoy within 2-3 days.

What are some other toppings I can add to Tomato Ramen?

There are endless toppings that you can add to this ramen to make it extra enjoyable! Consider sesame seeds, sliced bell peppers, sliced chicken breast or pork belly, and other fresh vegetables or bean sprouts. A drizzle of sesame oil would also add extra flavor!

Some Other Great Recipes You May Enjoy!

Here are some other great noodle recipes that you may enjoy:

Join Me On A Fun Food Journey!

Finally, 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 horizons! It's an incredible journey, please join me by signing up here.

Cheers!

Grace

A green noodle bowl containing tomato ramen garnished with halved hard boiled eggs, sauteed baby bok choy, shiitake mushrooms, and green onions. There is a pair of chopsticks resting across the bowl.

Easy And Quick Tomato Ramen Instant Noodle Recipe

Grace Stewart
Tomato Ramen is a most delicious version of ramen that's easy, quick, and perfect for dinner! The flavors are out of this world delicious. Once you try this you'll be hooked for life!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes
Course dinner, lunch, Main Course
Cuisine Japanese
Servings 2 people
Calories 270 kcal

Equipment

  • 1 large pan or Dutch oven for cooking the tomato based broth and combining all ingredients
  • 1 large pan or pot for cooking the instant ramen noodles

Ingredients
  

  • 2 packs instant Ramen noodles I used Sapporo Ichiban Original and we'll make use of the seasoning packets so hold onto those!
  • 14 oz crushed Italian tomatoes I used Alessi brand crushed Italian tomatoes which will give you amazing flavor!
  • 2 cups chicken broth use low sodium or unsalted chicken broth; you can substitute low sodium or unsalted vegetable broth if you prefer; this dish is fairly "dry"; if you like a more soupy ramen you can add additional broth
  • 6 cloves fresh garlic minced
  • 1 tablespoon dried basil
  • 2 tablespoon extra virgin olive oil

Suggested Toppings and Garnishes

  • 2 each hard boiled or soft boiled eggs halved
  • ¼ cup shiitake mushrooms sliced (can sub your mushroom of choice)
  • ¼ cup green onions sliced
  • 1 small baby bok choy chopped and lightly stir fried in sesame oil

Instructions
 

  • Add plenty of water to your large pot or pan, and bring this to the boil for cooking the noodles. While waiting for this water to boil, start on the next step. (You can cook the noodles at a later step see below).
  • Heat the olive oil in your large pan or Dutch oven on medium-low heat. Once hot, add the garlic and stir fry for around 30 seconds or until fragrant.
  • Now add the tomatoes, the Sapporo Ichiban seasoning packets, and the dried basil and bring this to the boil on medium heat to medium high heat, stirring well until all ingredients are incorporated.
  • It's time to add the chicken (or vegetable) broth. Stir this in and bring to the boil again, then lower the heat to a simmer, and simmer for around 5 minutes.
  • While the broth is simmering, cook the noodles for 3 minutes in boiling water stirring occasionally. Drain once they have finished cooking.
  • To serve, divide the noodles into 2 portions and place into gorgeous noodle bowls. Then add half of the broth to each bowl, and top with your choice of delicious toppings!

Notes

This recipe is adapted from Makoto's recipe at Japanese-food-cooking.blogspot.com
This dish is fairly "dry"; if you like a more soupy ramen you can add additional broth
Regarding the nutrition facts:  please note that they are calculated assuming use of all of the toppings listed at the quantities mentioned. 
Also, the nutrition information doesn't include the seasoning packets that come with the Sapporo Ichiban noodles.  Please see the Sapporo Ichiban packet for this information.
You can omit adding the seasoning packets if you like, and add salt to taste instead.
Enjoy your delicious Tomato Ramen!

Nutrition

Calories: 270kcalCarbohydrates: 26gProtein: 11gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 4mgSodium: 399mgPotassium: 997mgFiber: 6gSugar: 11gVitamin A: 3087IUVitamin C: 49mgCalcium: 211mgIron: 6mg
Keyword instant noodles, Noodles, ramen, Soup
Tried this recipe?Let us know how it was!

Easy 3 Ingredient Miso Sauce With Butter Recipe

by 1 Comment

Get ready for a total umami explosion! With just three simple ingredients and five minutes on the stove, this silky Miso Sauce With Butter transforms basic veggies and proteins into a gourmet Japanese-inspired feast. It’s rich, salty, and so addictive you’ll want to put it on everything!

A bowl containing Miso Sauce with butter. There is a spoon in the bowl and the bowl is on top of a square dish.

You can do so much more with miso paste than just make miso soup. For starters, use it to create this delicious sauce with loads of umami flavor.

Read on for how to make this 3 Ingredient Miso Sauce With Butter Recipe. I promise you'll love how easy it is to make this versatile sauce, perfect drizzled over roasted broccoli, which will delight your taste buds!

Jump to:

What is Miso?

Miso is a fermented soybean paste used extensively in Japanese cuisine. It is made by fermenting soybeans with an ingredient called koji (a fungus called Aspergillus oryzae), and salt (source Wikipedia.org/wiki/miso).

There are different types of miso. Most commonly there is light miso and dark miso.

Light miso is also known as white miso, or shiro miso. We typically know dark miso as red miso, or aka miso (source FoodNetwork.com).

Miso Flavors

Each type of miso has a brilliant umami and salty flavor. However, bear in mind that the color of miso will indicate much about the flavor profile of the miso. Generally the dark (or red) miso has a much more bold and intense savory flavor than does the light miso. Shiro miso (white miso) is less salty and has a more sweet and light flavor, with a shorter fermentation process time than dark miso (source Wikipedia.org/wiki/miso).

Miso Health Benefits

Miso has a number of health benefits, which makes enjoying this delicious fermented paste all the better!

Healthline.com has an article called "Why Miso Is Incredibly Healthy" It mentions that amongst other benefits miso:

  • Is nutrient rich
  • Improves your digestion, so is good for your gut health
  • May protect against certain types of cancers
  • Might help to strengthen your immune system

So along with the delicious taste of miso, we may also benefit our health. That's all the more reason to eat more miso, starting with relishing this Japanese fermented soybean paste as part of this miso sauce recipe!

Why You Will Love This Homemade Miso Sauce Recipe!

You are going to love this Miso Sauce With Butter Recipe because:

  • You only need 3 ingredients
  • It's super easy to make this great sauce! Simply combine in a saucepan and whisk until nice and smooth
  • This smooth delicious sauce with bold and salty flavors is so versatile, akin to an all purpose miso sauce. It's also got the rich taste and feel of butter!

Why not give it a try? First let me show you what you will need!

🥘 Ingredients

A bottle of Kikkoman Soy Sauce, a container of Miso paste, and a pack of Kerrygold Pure Irish Butter.
The brands I used for this recipe.
3 bowls containing butter, soy sauce, and red miso paste.
3 Simple Ingredients is all you need for this amazing sauce!

Here are the 3 simple ingredients that you will need to make this delicious homemade sauce:

  • Miso paste - I used red miso, but feel free to experiment with white miso paste (shiro miso) if you prefer
  • Butter - butter from grass-fed cows is highly recommended; I used salted butter, but you can use unsalted if you are watching your salt
  • Soy sauce - I always recommend Kikkoman, which I think is the BEST soy sauce! If you are watching your salt, consider Kikkoman Lite Soy Sauce

You should be able to find these ingredients at most grocery stores. Look for miso paste and soy sauce in the international foods aisle.

I have also provided affiliate links to Amazon if you'd like to order from there (no extra cost to you).

🔪 Instructions

Place all of the ingredients in a small saucepan on a med-low heat.

A saucepan containing miso paste, butter, and soy sauce.

Allow the butter to melt for a bit, and then whisk until you obtain a silky smooth sauce. This took me about 5 minutes.

A saucepan containing miso sauce with butter and a whisk.

Serve immediately or allow to cool and then refrigerate in an airtight container for later use.

Suggestions For Serving

A bowl containing Miso Sauce with butter. There is a spoon in the bowl and the bowl is on top of a square dish.

It's time to enjoy your delicious sauce, replete with incomparable Asian flavors!

Here are some recommendations for this sauce (warmed):

  • Drizzle it over your favorite roasted veggies - try it over brussels sprouts, it's divine!
  • Pour a bit over your favorite protein. I love it over chicken and pork belly
  • Use it as a dipping sauce for fresh veggies such as broccoli

When this sauce has been refrigerated, it takes on the consistency of butter. You can then use it like you would butter, spreading it on anything you fancy! It's so good on cream creackers!

I do hope you will enjoy making this easy miso sauce recipe! The full recipe with printable recipe card can be found below!

FAQ

How should I store this Miso Sauce With Butter?

Store your miso sauce with butter in an airtight container in your refrigerator.

What can I add to this miso sauce to jazz it up?

Some things you can add to this miso sauce with butter to jazz it up include fresh ginger (grated finely), a little maple syrup (for sweetness), and a small amount of rice vinegar for some tang!

What exactly is miso?

Miso is a fermented soybean paste used extensively in Japanese cuisine. It is made by fermenting soybeans with an ingredient called koji (a fungus called Aspergillus oryzae), and salt (source Wikipedia.org/wiki/miso).

Some Other Great Recipes You May Enjoy!

Here are some other recipes you may enjoy:

Join Me On A Fun Food Journey!

Finally, 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

A bowl containing Miso Sauce with butter. There is a spoon in the bowl and the bowl is on top of a square dish.

Easy 3 Ingredient Miso Sauce With Butter

Grace Stewart
Have this rich umami flavor bomb filled Miso Sauce With Butter ready in about 5 minutes! Great poured over veggies or chicken, or anything you fancy!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 1 minute
Cook Time 5 minutes
Total Time 6 minutes
Course accompaniment
Cuisine Japanese
Servings 6 servings
Calories 19 kcal

Equipment

  • 1 small saucepan

Ingredients
  

  • 3 tablespoon butter I used salted butter but you can used unsalted; choose butter from grass-fed cows if possible
  • 2 tablespoon miso I used red miso for this recipe
  • 2 tablespoon soy sauce If you are sensitive to salt, you may want to cut down on the amount of soy sauce

Instructions
 

  • Place all of the ingredients in a small saucepan on a med-low heat.
    A saucepan containing miso paste, butter, and soy sauce.
  • Allow the butter to melt for a bit, and then whisk until you obtain a silky smooth sauce. This took me about 5 minutes.
    A saucepan containing miso sauce with butter and a whisk.
  • Serve immediately or allow to cool and then refrigerate in an airtight container for later use.
    A bowl containing Miso Sauce with butter. There is a spoon in the bowl and the bowl is on top of a square dish.

Notes

Serve this warm, poured over your favorite roasted veggies or chicken.  
This miso sauce with butter is salty, so if you are watching your salt you can use it sparingly. 
Refrigerate any leftovers in an airtight container in your fridge.  Probably best used within a week or so for freshness.
When taken out of the fridge, it does have the consistency of a soft butter.  So you could spread it like butter on whatever you fancy!

Nutrition

Calories: 19kcalCarbohydrates: 2gProtein: 2gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.1gCholesterol: 1mgSodium: 554mgPotassium: 35mgFiber: 0.4gSugar: 1gVitamin A: 17IUCalcium: 13mgIron: 0.3mg
Keyword miso, miso butter, miso sauce
Tried this recipe?Let us know how it was!

The Best Most Delicious Dishes To Serve With White Rice!

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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 Best Most Delicious Dishes To Serve With White Rice!

A collage containing Japanese Pork Katsudon, New Orleans Red Beans and Rice, Crawfish Étouffée, and Korean Short Ribs with a text overlay that says The Best Most Delicious Dishes To Serve With White Rice!

Are you a riceaholic like I am? If so, rice may grace your table very often! I love all types of rice including brown rice, jasmine rice, and basmati rice.

However, it's typically plain white rice that is my go to rice. Which is great, because plain rice is the perfect accompaniment to so many dishes.

Here I want to share with you some of the BEST and most DELICIOUS dishes to enjoy with your cooked rice!

I include some main dishes, as well as a perfect side dish to serve with your fluffy white rice. Many of these are Asian dishes, but you'll also find a few that hail from the USA.

I've also included a delicious side dish that pairs perfectly with rice.

You'll find plenty of options here that will satisfy your whole family! So without further ado, let's move onto these delicious dishes!

1. Japanese Pork Katsudon and Rice Bowl

Japanese Pork Katsudon in a bowl. The pork has been garnished with green onions and sprinkled with a chili powder. There is a pair of chopsticks resting on the side of the bowl.

Katsudon is a very popular Japanese dish. It gets its name from "donburi" which means rice bowl dish, and "tonkatsu" which means pork cutlet.

So tonkatsu is pork cutlets, breaded and fried. Later it will be added to a sweet and savory sauce, which includes soy sauce, along with onions. Then the tonkatsu is placed on top of the onions. To finish, beaten egg is added around the tonkatsu and onions and cooked until set.

The delicious tonkatsu and egg and onion mixture is then placed on top of a steaming bowl of rice for your enjoyment!

You can use Japanese rice (which is a short-grain rice) for this dish, however regular white rice works just perfectly for this dish.

2. Japanese Teriyaki Chicken

A bowl containing white rice and Japanese Chicken Teriyaki. The chicken is garnished with green onions and a chili powder. There is a pair of chopsticks resting on the bowl.

Another Japanese dish that begs for white rice is Teriyaki Chicken. "Teriyaki" comes from two words in the Japanese. "Teri" which means "shine" and "yaki" which means "grill".

My easy recipe for Teriyaki Chicken is no fuss, quick to make, and only requires 6 ingredients.

Be sure to start cooking rice in your rice cooker before starting to make the teriyaki chicken. More than likely your rice will take longer to cook than the time it will take you to make this dish!

3. Korean Short Ribs (Galbi)

A gold rimmed serving dish containing Korean Short Ribs garnished with sesame seeds and green onions.

Korean short ribs, also known as galbi, is absolutely mouthwatering! Achingly tender meat and the wonderful savory flavors have made this Korean dish a global favorite.

I think there is a law that galbi has to be accompanied by rice 😂. Whether law or not, a side of rice is a must. And do as the Koreans do for a complete meal serve some simple side dishes called "banchan." For some great banchan recipes please visit "The 10 Best Side Dishes To Serve With Korean Short Ribs (Kalbi)." One of which is plain old rice, of course!

4. Mouthwatering Shrimp With Black Bean Sauce!

Shrimp With Black Bean Sauce with onions, green onions, and dried red chilies in a cast iron pan.

Shrimp with Black Bean Sauce is a classic Chinese dish! It's salty, spicy, and absolutely delectable!

This stir fry is a great option for when you are pressed for time and need a quick meal. It takes all of 15 minutes to make and when accompanied by white rice it makes for a delicious meal!

5. New Orleans Red Beans and Rice

New Orleans Red Beans and Rice in a white bowl, garnished with green onions. There is a bowl of red beans in the background.

When the word "rice" is in the name of the dish, it's a given that it's a rice dish!

New Orleans Red Beans and Rice is a classic dish from Louisiana. It's pretty much a one-pot meal which includes red beans, the Holy Trinity (green bell pepper, onion, and celery), and smoked sausage. Add a ham hock and cook it in chicken broth for tremendous flavor, and serve it over some perfect rice that you've cooked up!

Enjoy this amazing dish, which was Louis Armstrong's favorite meal! This is one of the greatest white rice meals ever!

6. Easy and Delicious Crawfish Étouffée!

Crawfish Étouffée garnished with green onions in a cast iron pan. There is a blue spoon with a wooden handle in the pan.

Another classic dish from Louisiana is Crawfish Étouffée. This dish is rich, elegant, and features a delectably creamy sauce. You could use crusty bread to mop up the sauce. But I think the best way is to serve this over cooked long-grain rice for an unforgettable meal!

You'll love cooking this meal which uses fresh ingredients and is easy to make!

7. Creamy Chicken and Leeks

A cast iron pan containing creamy chicken breasts and leeks. There is a blue spoon with a wooden handle in the bowl.

Another dish with a creamy texture that is perfect to serve over white rice is Creamy Chicken and Leeks.

You'll enjoy moist cooked chicken enveloped with a creamy and mustardy sauce and surrounded by tender and tasty leeks!

This main course dish is ideal for a busy weeknight as it's quick and easy to make. You can have dinner on the table in about 30 minutes.

8. Vietnamese Lemongrass Chicken

Vietnamese Lemongrass Chicken garnished with green onions in a bowl. There is a pair of chopsticks resting on the side of the bowl.

Vietnamese Lemongrass Chicken is absolutely fragrant and delicious! You'll adore the zingy taste of the lemongrass and this recipe is super easy to create!

Simply cut chicken thighs into small pieces, and make a marinade which includes lemongrass, vegetable oil, garlic, shallots, oyster sauce, fish sauce, chili flakes, lemon juice, and sugar. Marinate the chicken for about an hour and then do a quick stir fry until the chicken is cooked through.

Finish off with freshly ground black pepper, then serve alongside your white rice with your favorite pair of chopsticks.

It's as good as you'll get at your local Vietnamese restaurant!

9. Scrumptious Vegetarian Thai Panang Curry

Thai Panang Curry with vegetables garnished with cilantro and green onions in a silver bowl. There is a plate with bread, bowl with olives, and bottle of hot sauce in the background.

It's time to introduce a creamy and delicious Thai-inspired dinner! This Thai Panang Curry includes Panang curry paste, coconut milk, and plenty of healthy and nutritious ingredients such as chickpeas, eggplant, and butternut squash.

This nutritious meal is perfect served over white rice. You'll be in Thai curry heaven when dining on this Panang curry!

10. Easy Spicy Korean Braised Tofu

A white serving dish containing Dubu Jorim which is Korean Braised Tofu garnished with green onions and sesame seeds. There is a pair of silver chopsticks resting on the side of the dish.

And here's a great side dish that pairs perfectly with white rice! The tofu in this Easy Spicy Korean Braised Tofu if first pan fried, and then simmered in a spicy braising sauce.

The Korean name for this is "dubu jorim", which means simmered tofu.

Garnish with sesame seeds and sliced green onions, grab your favorite chopsticks and a bowl of steaming white rice, and enjoy this delicious dubu jorim!

Which Dishes Will You Make To Serve With Your White Rice?

So I hope you've discovered some great options for dishes to serve with white rice! Whether you have leftover rice to use up or you make it fresh, any one of these dishes will pair superbly with your rice.

Which dishes will you make? Serve one or more and enjoy a delicious and complete meal featuring some steaming white rice!

FAQ

What foods pair well with white rice?

Rice pairs well with so many foods! It goes especially well with dishes that are creamy or saucy such as Thai or Indian curries, and many Asian dishes as well.

What do Asians eat with rice?

Rice is an essential component to most every Asian meal, including breakfast! Koreans love to eat rice with banchan (Korean side dishes). Indians and Thais will enjoy their curries with rice. Japanese will eat rice with miso soup and use it as part of their rice bowls, and Chinese will enjoy steaming white rice with stir fries!

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

Super Easy Japanese Taco Rice Recipe

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Upgrade your Taco Tuesday with this Okinawan classic! Japanese Taco Rice is the ultimate fusion food—savory taco-seasoned beef served over a bed of warm rice and topped with fresh veggies, cheese, and a secret splash of soy sauce for extra umami. It's quick, easy, and a guaranteed hit with the whole family!

Japanese Taco rice which is rice topped with taco seasoned ground beef garnished with avocado, diced tomato and onion, sliced jalapenos, shredded lettuce and cheese, sour cream and salsa in a white dish.

Let me introduce you to a fantastic dish for Taco Tuesday! Japanese Taco Rice, or Tacoraisu, is easy and delicious and your whole family will absolutely love it!

Jump to:

What Is Japanese Taco Rice?

Tacoraisu, also spelled takoraisu, is a dish created in Okinawa prefecture, Japan. It's sold at King Tacos in Okinawa. King Tacos was founded by Matsuzo Gibo, and they claim that Mr. Gibo is the creator of Taco Rice. Their main branch is super close to the main gate of Camp Hansen, a US Military Base in Kin, Okinawa. So, as you can image Taco Rice is a very popular dish with American military personnel, as well as Okinawans!

Taco Rice is a western style dish, or "yoshoku." It's a creative fusion between Mexican food and Japanese cuisine which delights everyone who tries it! This dish is basically taco flavored ground beef on top of a bed of rice. Basic toppings may include shredded lettuce and cheese, and diced tomatoes.

Homemade taco rice makes for a delicious weeknight meal!

So if you're excited to try Okinawa taco rice, please read on and I'll tell you what you'll need to make this fun dish!

🥘 Ingredients

Bowls containing shredded cheese, diced tomato, rice, diced onion, tortilla chips, soy sauce, sour cream, salsa, and lettuce, avocado, cilantro and sliced jalapenos. There is also a pack of Grass Fed Ground beef and Taco seasoning mix.

To make a most AWESOME Okinawan taco rice dinner you'll need the following ingredients:

  • Ground beef (I used 85% lean/15% fat)
  • Taco Seasoning Mix
  • Long grain rice (you could also use Japanese white rice such as Nishiki or even sushi rice if you like)
  • Soy sauce - YES! Add a little soy sauce for some lovely Japanese umami flavor!

Now, the following ingredients are suggested toppings for your taco rice. Select what you like or have on hand, or enjoy them all!

  • Sour cream
  • Salsa (try my Carolina Reaper Salsa if you like HOT salsa!)
  • Shredded lettuce (could use iceberg lettuce or red leaf lettuce)
  • Sliced avocado
  • Sliced jalapenos
  • Cilantro
  • Tortilla chips
  • Diced tomato
  • Diced red onion
  • Shredded cheese (could use cheddar cheese or a Mexican blend of cheeses)

It's lovely to select toppings with lots of different colors to make your tacoraisu so beautiful!

🔪 Instructions

Let's have a fun experience creating a stunning Okinawan Taco Rice!

Start by cooking the rice according to your package directions. I estimate 2 cups of cooked rice per serving.

While the rice is cooking, prep the vegetables you are going to use: slice the avocado and jalapenos, shred the lettuce, dice the tomato and red onion, and chop the cilantro. Make a nice spread of these along with your cheese, tortilla chips, sour cream, and salsa.

Cook and brown the ground meat in a large skillet or frying pan on a medium heat to a medium-high heat. This should take around 5 minutes or so. You can drain the fat if you like, but I prefer to leave it in (more flavor that way 😊).

Browned ground beef and its fat in a wok with a blue slotted turner resting on the rim of the wok.

Now add the taco seasoning packet mix and cook according to the packet directions. My packet directions instructed me to add ¾ cup of water, bring to the boil, and simmer for 5 minutes.

A wok with browned ground beef in the background and a packet of Taco Seasoning Mix being held by someone's hand in the foreground.
I used a Taco Seasoning Packet from my local grocery store.
Browned ground beef with taco seasoning and water added to it in a wok with a blue silicone spoon resting in the wok.
Add the taco seasoning mix and cook according to packet directions.

Ok here's a fun part...add some soy sauce to your taco meat! I added 1 tbsp, but feel free to skip this or change the amount to suit your tastes.

Browned ground beef cooked with taco seasoning in a wok in the background and a small bowl with soy sauce being held by someone in the foreground.
Let's go crazy and add some soy sauce!

Now here's the SUPER FUN PART! Enjoy creating a beautiful work of art by placing all your colorful toppings on top of the rice which has been topped with some of the seasoned beef! Tanoshimi! ("Enjoy" in Japanese!)

Japanese Taco rice which is rice topped with taco seasoned ground beef garnished with avocado, tortilla chips, diced tomato and onion, sliced jalapenos, shredded lettuce and cheese, sour cream and salsa in a white dish with chopsticks resting on the side of the dish.

Suggestions For Serving

This popular Okinawan dish is pretty much a meal in itself. However, why not enjoy this with some Japanese Pickled Cucumber or Mexican Borracho Beans as side dishes? These are great options for rounding out your Japanese-Mexican fusion experience!

Japanese Taco rice which is rice topped with taco seasoned ground beef garnished with avocado, tortilla chips, diced tomato and onion, sliced jalapenos, shredded lettuce and cheese, sour cream and salsa in a white dish.

Tacoraisu would also work great as a taco rice bowl! However you decide to savor this dish, consider saying "itadakimasu" before eating it. Japanese people typically say this word to express gratitude before the meal. 😊

FAQ

Where does Taco Rice come from?

Taco Rice comes from the Japanese southern island of Okinawa. This dish is a highly popular dish with the American military stationed in Okinawa, as well as Okinawans.

What is Taco Rice made of?

Basic Taco Rice is made of rice, seasoned ground beef, shredded lettuce and cheese, and diced tomatoes. It's fun to add additional toppings such as sour cream, salsa, and other ingredients that we love to put on tacos!

Do they sell Taco Rice in Tokyo?

You can find Taco Rice at the Taco Bell in Tokyo!

Some Other Recipes You May Enjoy!

Here are some other recipes 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

Japanese Taco rice which is rice topped with taco seasoned ground beef garnished with avocado, tortilla chips, diced tomato and onion, sliced jalapenos, shredded lettuce and cheese, sour cream and salsa in a white dish with chopsticks resting on the side of the dish.

Super Easy Japanese Taco Rice Recipe

Grace Stewart
This Super Easy Japanese Taco Rice Recipe is what your family wants for dinner tonight! Also called Tacoraisu, this comes from Okinawa and is a delicious Japanese style Western food dish which you will absolutely love!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course
Cuisine Japanese
Servings 4 people
Calories 1173 kcal

Equipment

  • Large skillet or frying pan to cook the beef
  • rice cooker or small or medium saucepan to cook the rice

Ingredients
  

  • 1 lb ground beef I used 85% lean/15% fat
  • 1- 1.25 oz taco seasoning mix I used a packet from my local grocery store; other good options are McCormick or Old El Paso Taco Seasoning Mixes
  • 1 tablespoon soy sauce add more than 1 tablespoon if you like!
  • 8 cups cooked rice I am estimating 2 cups of rice per person for a total of 4 servings; I used long grain rice but you could use Japanese white rice or even sushi rice

Suggested Toppings - Total Quantity Is For 4 Servings

  • 1 cup sour cream
  • 1 cup salsa try my Carolina Reaper Salsa!
  • ½ cup shredded lettuce could use iceberg lettuce or red leaf lettuce
  • 1 avocado sliced
  • 1 jalapeno sliced
  • ½ cup cilantro
  • 1 cup tortilla chips
  • 1 tomato diced; I cored and deseeded a Roma tomato for use in this taco rice
  • ¼ each red onion diced
  • 1 cup shredded cheese I used a blend of Mexican cheeses; cheddar cheese also works well!

Instructions
 

  • Cook the rice according to your package directions. I estimate 2 cups of cooked rice per serving.
  • While the rice is cooking, prep the vegetables you are going to use: slice the avocado and jalapenos, shred the lettuce, dice the tomato and red onion, and chop the cilantro. Make a nice spread of these along with your cheese, tortilla chips, sour cream, and salsa.
    Bowls containing shredded cheese, diced tomato, rice, diced onion, tortilla chips, soy sauce, sour cream, salsa, and lettuce, avocado, cilantro and sliced jalapenos. There is also a pack of Grass Fed Ground beef and Taco seasoning mix.
  • Cook and brown the ground beef in a large skillet on a medium to a medium-high heat. This should take around 5 minutes or so. You can drain the fat if you like, but I prefer to leave it in (more flavor that way 😊).
    Browned ground beef and its fat in a wok with a blue slotted turner resting on the rim of the wok.
  • Now add the taco seasoning packet mix and cook according to the packet directions. My packet directions instructed me to add ¾ cup of water, bring to the boil, and simmer for 5 minutes.
    Browned ground beef with taco seasoning and water added to it in a wok with a blue silicone spoon resting in the wok.
  • Ok here's a fun part...add some soy sauce! I added 1 tbsp, but feel free to skip this or change the amount to suit your tastes.
    Browned ground beef cooked with taco seasoning in a wok in the background and a small bowl with soy sauce being held by someone in the foreground.
  • Now here's the SUPER FUN PART! Enjoy creating a beautiful work of art by placing all your colorful toppings on top of rice which has been topped with some of the seasoned beef! Tanoshimi! ("Enjoy" in Japanese!)
    Japanese Taco rice which is rice topped with taco seasoned ground beef garnished with avocado, tortilla chips, diced tomato and onion, sliced jalapenos, shredded lettuce and cheese, sour cream and salsa in a white dish.

Notes

Enjoy this tacoraisu or Japanese Taco Rice with plenty of salsa and sour cream.  If you like it HOT, try my Carolina Reaper Salsa for some extra SPICE!
Customize your taco rice with any or all of the suggested toppings, and be sure to take a picture of your colorful creation before you eat it!  Send it to me on Instagram @explore_cook_eat I'd love to see it!!  Enjoy! 

Nutrition

Calories: 1173kcalCarbohydrates: 131gProtein: 40gFat: 55gSaturated Fat: 20gPolyunsaturated Fat: 6gMonounsaturated Fat: 21gTrans Fat: 1gCholesterol: 137mgSodium: 2338mgPotassium: 1088mgFiber: 11gSugar: 10gVitamin A: 2904IUVitamin C: 23mgCalcium: 314mgIron: 5mg
Keyword Japanese western food, taco rice, yoshoku
Tried this recipe?Let us know how it was!

Japanese Spaghetti Napolitan 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 delicious and fun Japanese Spaghetti Napolitan Recipe!

A white bowl containing Japanese Spaghetti Napolitan with sliced ham, sliced onions and sliced green bell pepper with grated Parmesan on top of the spaghetti. There is a fork resting in the bowl and a bottle of ketchup and small bowl with Parmesan in the background.

Along with Japanese Style Shiitake Mushroom Pasta, one of my FAVORITE pasta dishes is Spaghetti Napolitan, otherwise known as Japanese Ketchup Spaghetti.

I learned about this dish from Gastro Obscura: A Food Adventurer's Guide.

So delicious, budget friendly, and made up of mostly pantry ingredients, I believe that this classic Japanese dish will become one of your favorite pasta dishes as well!

Jump to:

What Is Spaghetti Napolitan?

A white bowl containing Japanese Spaghetti Napolitan with sliced ham, sliced onions and sliced green bell pepper with grated Parmesan on top of the spaghetti. There is a fork resting in the bowl.

Spaghetti Napolitan (or Spaghetti Naporitan), was created in Japan by chef Shigetada Irie of the Hotel New Grand in Yokohama (source Wikipedia.org). This western style dish, or "yoshoku," was named after the Italian city of Napoli (Naples).

Coffee shops all over Japan specialize in this dish, which features a ketchup based sauce. Ketchup in spaghetti may sound strange, but please don't knock this until you try this! And you won't knock this because you'll love it!

In addition to ketchup common ingredients in this, one of Japan's most popular pasta dishes, include luncheon meat, sausages, onion, bell pepper, button mushrooms and finished off with Tabasco sauce.

Why You Will Love This Japanese Pasta!

You will want to make this pasta and will absolutely love this recipe because:

  • It's absolutely delicious! The ketchup imparts a wonderful sweet tomato flavor to the pasta which makes it irresistible!
  • This is budget friendly, and made up of common ingredients. You may already have most of these ingredients available and ready to make some yummy Spaghetti Naporitan!
  • You can have a fantastic family friendly meal on your table in about 30 minutes. Quick, easy, and perfect for a busy weeknight!

So now let me tell you what you will need to make one of the most famous Japanese yoshoku dishes!

🎥 Video

🥘 Ingredients

A white plate containing slices of ham, green bell pepper and onion. A bag of spaghetti and bowls containing olive oil, butter, and minced garlic.

Here are the simple ingredients you will need for this Napolitan recipe:

  • Spaghetti
  • Reserved starchy pasta water (collected just prior to draining the spaghetti)
  • Ham (can sub other type of luncheon meat)
  • Onion
  • Green bell peppers
  • Butter
  • Garlic
  • Olive oil

And you will need these ingredients to make the delicious ketchup based sauce:

Bottle of ketchup, bottle of Worcestershire sauce, and bowls containing tomato paste, sugar, and salt and pepper.
  • Tomato ketchup
  • Worcestershire sauce
  • Tomato paste
  • Sugar
  • Salt
  • Black Pepper
  • Water

I also recommend these items for the perfect finishing touches to this awesome Japanese creation:

  • Parmesan cheese (as much or as little as you like)
  • Tabasco or your favorite hot sauce for a little bit of heat

As you can see, many of these ingredients are pantry staples which you may already have available.

So what are we waiting for? Let's make this delightful Japanese spaghetti dish!

🔪 Instructions

It's super easy to make this simple pasta dish. Begin by preparing the ketchup sauce by combining the sauce ingredients in a small bowl and mix well. Then set this aside and we'll start working on the pasta!

A ketchup based sauce in a white bowl. There is a spoon containing some of the sauce in the bowl.

Bring a large pot of salted water to the boil, and cook your pasta according to the package directions. Collect ½ cup of pasta water just prior to draining the pasta, then drain the spaghetti and set aside.

A large stock pot filled with boiling water and spaghetti with a red ½ cup measuring cup containing some of the pasta water poised above the stock pot. There is part of a red Dutch oven in the background.

While you are cooking the pasta, heat up 2 tablespoon of olive oil in a large pan on medium heat. Add the onion and the minced garlic, and stir for 3 minutes until the onion is softened.

Add the sliced green bell pepper and ham, and stir for around 2 minutes.

Now add the sauce to the ham and veggies, and stir to combine.

Sliced onion and minced garlic in olive oil in a dutch oven.
A dutch oven containing sliced ham, sliced green bell pepper and onions with minced garlic.
A dutch oven containing sliced ham, sliced green bell pepper and onions with minced garlic. There is a ketchup based sauce poured over the vegetables and a blue turner utensil in the bottom right of the picture.

Ok it's time to add the pasta and mix everything together. Start adding reserved pasta water tablespoon by tablespoon until your pasta is nice and loose and doesn't stick together. You may or may not use all of the reserved pasta water. Then add the butter and mix it in, allowing it to melt. Taste and adjust seasoning to your liking.

Japanese spaghetti with ketchup, slices of green bell pepper and onions in a dutch oven with a dab of butter and black pepper. There is a blue spaghetti server resting on the pasta.

Time To Enjoy Your Japanese Ketchup Spaghetti!

A white bowl containing Japanese Spaghetti Napolitan with sliced ham, sliced onions and sliced green bell pepper with grated Parmesan on top of the spaghetti. There is a fork resting in the bowl.

Et voila! Your Spaghetti Napolitan is now ready to enjoy! Add as much or as little Parmesan cheese as you desire, and a few dashes of Tabasco or your favorite hot sauce.

I'll just bet there will be no leftovers, and your family will request this Japanese-style pasta on a regular basis. 😊

FAQ

What is Spaghetti Napolitan?

Spaghetti Napolitan (or Spaghetti Naporitan), was created in Japan by chef Shigetada Irie of the Hotel New Grand in Yokohama (source Wikipedia.org). This western style dish, or "yoshoku," was named after the Italian city of Napoli (Naples). This dish features a ketchup based sauce and commonly includes luncheon meat, onion, mushrooms, green bell pepper, and hot sauce.

How can I store any leftover Spaghetti Napolitan?

Store leftover spaghetti napolitan in an airtight container in your refrigerator and consume within 4 days.

What are some other ingredients I can add to Spaghetti Napolitan?

Some other ingredients or substitutions to consider for this dish include sliced hot dogs, sliced button mushrooms, or even Japanese sausages. It would also be great served with a fried egg on top!

Some Other Recipes You May Enjoy!

Here are some other recipes 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

A white bowl containing Japanese Spaghetti Napolitan with sliced ham, sliced onions and sliced green bell pepper with grated Parmesan on top of the spaghetti. There is a fork resting in the bowl and a bottle of ketchup and small bowl with Parmesan in the background.

Japanese Spaghetti Napolitan Recipe

Grace Stewart
This Japanese Spaghetti Napolitan Recipe is so easy and delicious! Also known as Ketchup Spaghetti, this dish is a wonderful example of Yoshoku, or Japanese Western food!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Japanese
Servings 5 people
Calories 482 kcal

Equipment

  • 1 large pot to cook the spaghetti
  • 1 large pan to fry the spaghetti and other ingredients together

Ingredients
  

  • 1 lb spaghetti cooked according to package directions
  • ½ cup reserved pasta water collect this water just prior to draining the pasta (you may not use all of this water but be sure to reserve it just in case)
  • 4 oz ham cut into thin strips; can sub other type of lunch meat
  • ½ onion select a large onion and cut ½ the onion into thin slices
  • ½ green bell pepper select a large green bell pepper and cut ½ the green bell pepper into thin slices
  • 2 tablespoon butter
  • 8 cloves garlic minced
  • 2 tablespoon olive oil

Ketchup Based Sauce

  • ⅓ cup ketchup
  • 2 tablespoon tomato paste
  • 1 ts Worcestershire sauce
  • ½ ts sugar
  • ¼ ts salt
  • ¼ ts pepper
  • 2 tablespoon water

Garnishes

  • Parmesan cheese as little or as much as you want!
  • Tabasco sauce for a lovely bit of heat!

Instructions
 

Prepare The Ketchup Sauce

  • Combine the sauce ingredients (ketchup, tomato paste, Worcestershire sauce, sugar, salt, pepper, and water) in a small bowl and mix well. Set the sauce aside.
    A ketchup based sauce in a white bowl. There is a spoon containing some of the sauce in the bowl.

Cook The Spaghetti

  • Bring a large pot of salted water to the boil, and cook your pasta according to the package directions. Collect ½ cup of pasta water just prior to draining the pasta, then drain the spaghetti and set aside.
    A large stock pot filled with boiling water and spaghetti with a red ½ cup measuring cup containing some of the pasta water poised above the stock pot. There is part of a red Dutch oven in the background.

Get The Veggies And Ham Ready

  • While you are cooking the pasta, heat up 2 tablespoon of olive oil in a large pan on medium heat. Add the onion and the minced garlic, and stir for 3 minutes until the onion is softened.
    Sliced onion and minced garlic in olive oil in a dutch oven.
  • Add the sliced green bell pepper and ham, and stir for around 2 minutes.
    A dutch oven containing sliced ham, sliced green bell pepper and onions with minced garlic.
  • Add the sauce to the ham and veggies, and stir to combine.
    A dutch oven containing sliced ham, sliced green bell pepper and onions with minced garlic. There is a ketchup based sauce poured over the vegetables and a blue turner utensil in the bottom right of the picture.

Now Add The Pasta, Reserved Pasta Water, and Butter!

  • Now add the pasta and mix everything together. Start adding reserved pasta water tablespoon by tablespoon until your pasta is nice and loose and doesn't stick together. You may or may not use all of the reserved pasta water. Then add the butter and mix it in, allowing it to melt. Taste and adjust seasoning to your liking.
    Japanese spaghetti with ketchup, slices of green bell pepper and onions in a dutch oven with a dab of butter and black pepper. There is a blue spaghetti server resting on the pasta.

Enjoy!

  • Garnish with Parmesan cheese and sprinkle some Tabasco and enjoy!
    A white bowl containing Japanese Spaghetti Napolitan with sliced ham, sliced onions and sliced green bell pepper with grated Parmesan on top of the spaghetti. There is a fork resting in the bowl and a bottle of ketchup and small bowl with Parmesan in the background.

Notes

The nutrition information doesn't include Parmesan cheese or Tabasco.
Feel free to sub other types of luncheon meat for ham if you like.
Itadakimasu!  (Bon Appetit!)

Nutrition

Calories: 482kcalCarbohydrates: 77gProtein: 18gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 15mgSodium: 598mgPotassium: 444mgFiber: 4gSugar: 8gVitamin A: 235IUVitamin C: 14mgCalcium: 45mgIron: 2mg
Keyword ketchup spaghetti, napolitan, spaghetti, yoshoku
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