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A softly set, nutty black sesame milk pudding with a creamy, smooth texture. A Japanese café-style dessert with 15 minutes of hands-on time.

Half-mashed potato with crunchy cucumber, carrot and boiled egg in a tangy Kewpie mayonnaise dressing. The creamy Japanese deli classic.

Chunks of kabocha pumpkin gently simmered in a sweet dashi and soy broth until tender. A classic Japanese home-cooking side in 30 minutes.

Japanese short-grain rice cooked with shiitake, shimeji and carrot in a dashi and soy broth. One pot (or rice cooker), full of flavour.

Sweet, soy-simmered fried tofu pockets filled with seasoned sushi rice. No raw fish, great for lunchboxes, and makes 10.

Silky, savoury egg custard steamed in small cups with dashi, prawn and shiitake. A delicate Japanese starter that takes 30 minutes.

Fine matchsticks of earthy burdock and carrot stir-fried in sesame oil, then glazed with soy, mirin and a little chilli. A home-style Japanese side.

Paper-thin cucumber and silky wakame in a light sweet rice vinegar dressing. A crisp, refreshing Japanese side ready in 15 minutes.

Blanched spinach squeezed dry and tossed in a nutty, sweet-salty dressing of freshly ground sesame. A classic Japanese side in 15 minutes.

Sweetcorn pan-fried until a few kernels catch, then tossed in salty-sweet miso butter. A Hokkaido-style side ready in about 15 minutes.

Thick udon in a clear dashi and soy broth, topped with thinly sliced beef simmered in sweet soy. A Japanese noodle-shop classic in 20 minutes.

Eggplant halves pan-fried until creamy, then grilled with a sweet miso glaze. The izakaya favourite, vegetarian and ready in 25 minutes.

Salmon fillets brushed with a sweet, savoury miso and mirin glaze and grilled until caramelised. The restaurant favourite made at home in 20 minutes.

Thick udon noodles in a rich Japanese curry broth with chicken and onion, made with a curry roux block and dashi. Comfort in a bowl in 25 minutes.

Teppanyaki-style chicken and vegetables seared in garlic butter and soy, served with creamy Kewpie yum yum sauce. Japanese steakhouse at home in 25 minutes.

Seared steak sliced over rice with crispy garlic and a garlic butter soy sauce. The Japanese steak don everyone is making, in 20 minutes.

Juicy chicken meatballs glazed in a sweet soy tare and served over rice with a runny egg yolk. The izakaya favourite as an easy rice bowl.

Juicy Japanese beef and pork patties in a rich gravy of ketchup, Worcestershire and soy sauce. Japan's favourite comfort food, served with rice.

Crispy fried prawns tossed in a creamy, tangy Kewpie mayo sauce. The Japanese-Chinese restaurant favourite, ready in 25 minutes.

Thin slices of pork seared and glazed in a sweet soy, mirin and sake sauce, piled over rice. Hokkaido's favourite rice bowl in 20 minutes.

Chewy udon tossed with golden mushrooms in a rich miso butter and soy sauce. A cosy Japanese noodle dish ready in 20 minutes.

Salt-grilled chicken thigh over hot rice with a bright, oily spring onion relish.

Rare seared beef sliced thin over leaves, cucumber and onion with a sharp ponzu sesame dressing.

A thick pork steak seared hard and glazed in garlic, soy and Worcestershire, with a mound of shredded cabbage.

A fast diner-style stir fry of pork belly slices and crisp vegetables in a light soy and oyster sauce.

Sweet soy chicken mince over rice with soft egg, blanched greens and pickled ginger.

Plump prawns in a sweet, tangy chilli and tomato sauce with spring onion and ginger.

Salted mackerel fillets grilled until the skin blisters, served with grated daikon and lemon.

Hot green tea and kombu broth poured over rice with flaked salmon, umeboshi and nori - Japan's five-minute comfort bowl.

Chicken thighs marinated in fermented shio koji until meltingly tender, then grilled until golden and served with hot karashi mustard.

Pan-grilled salmon lacquered in sweet kabayaki glaze over steamed rice, finished with sansho pepper.

Twice-fried chicken wings tossed in a sweet soy glaze and finished with sesame and peppery sansho.

Chilled ramen noodles topped with ham, egg and crisp vegetables, dressed in a creamy sesame goma dare.

Slow cooked beef, potato and carrot finished with Japanese curry roux and served over steamed rice.

Ketchup-seasoned chicken fried rice wrapped in a soft, just-set omelette.

Vinegared sushi rice topped with an arrangement of fresh sashimi — the simplest, most beautiful way to serve sushi-grade fish at home.

Springy wheat noodles stir-fried with pork, cabbage and a sweet-savoury sauce — Japan's favourite festival food, ready in 20 minutes at home.

Rich, nutty sesame ramen with spicy chilli-oil pork mince and wheat noodles in a creamy broth.

A lightly sweetened, silky Japanese rolled omelette, folded layer upon layer in a rectangular pan.

A bubbling table-top hot pot of thinly sliced beef, tofu and vegetables in sweet soy broth.

Sticky, caramelised grilled eel laid over steaming rice with a rich sweet soy glaze - a Japanese treat.

Hearty miso soup packed with pork belly, root vegetables and tofu - a warming Japanese home classic.

Chilled buckwheat noodles served on a bamboo tray with a savoury dipping sauce, wasabi and nori.

Crispy fried chicken drenched in tangy sweet-sour nanban sauce and finished with creamy tartare.

Melt-in-the-mouth pork belly slow-braised in soy, sake and mirin until impossibly tender.

Smoky, buttery Japanese-style fried rice tossed with egg, bacon and spring onion in minutes.

Chewy udon noodles in a delicate dashi broth topped with sweet simmered fried tofu pockets, spring onion and a light soy seasoning.

Osaka's famous street food: crispy-edged batter balls with tender octopus inside, topped with takoyaki sauce, mayo and bonito flakes.

The classic Japanese starter of savoury miso broth with silken tofu cubes, wakame seaweed and spring onion, ready in 15 minutes.

Japan's favourite home-style stew of thinly sliced beef, potatoes, carrot and onion simmered in a sweet soy and dashi broth.

Thin pork slices flash-fried in a punchy ginger, soy and mirin sauce, served with rice and crisp shredded cabbage.

Crispy pork cutlets simmered with onion and softly set egg in a sweet dashi-soy broth, piled over hot steamed rice.

Crunchy panko-crumbed pork cutlets fried until golden, served with shredded cabbage, steamed rice and tangy tonkatsu sauce.

Pan-seared salmon fillets glazed in a glossy homemade teriyaki sauce of soy, mirin and ginger, served over steamed rice.

Silky tofu in a crisp coating, sitting in warm dashi broth with grated daikon, ginger and spring onion.

Soy and ginger marinated chicken, twice-fried until impossibly crisp and juicy. Served with lemon and Kewpie mayo.

Osaka's famous cabbage pancake with pork belly, drizzled with okonomiyaki sauce, mayo and dancing bonito flakes.

Light, crispy battered prawns with grated daikon and tentsuyu dipping sauce. Delicate Japanese frying done right.

Thinly sliced beef and sweet onions simmered in soy-dashi, piled over steaming rice with pickled ginger.

Thick chewy udon noodles stir-fried with pork, cabbage and a savoury soy butter sauce, topped with bonito flakes.

Charcoal-grilled chicken skewers glazed with sweet-savoury tare sauce. Smoky izakaya street food at its best.

Pan-fried pork and cabbage dumplings with crispy golden bases, served with a soy-vinegar dipping sauce.

Crispy panko-crumbed chicken cutlet over rice, smothered in rich Japanese curry sauce. The king of comfort food.

Hot rice, cold butter, soy sauce, and a raw egg yolk. Japan’s most comforting two-minute meal.

Tender chicken and silky half-set egg simmered in a sweet dashi broth, served over rice. Japan’s most comforting bowl.

Thick udon noodles in a silky miso-butter carbonara with crispy bacon and a glossy egg yolk.

Cold udon noodles with a light dashi-yuzu broth and creamy sesame drizzle, inspired by bukkake udon.

Quick winter ramen with rich broth, mushrooms, spring onion, and ready-to-go pork or chicken.

Quick, nutty, and full of umami—these soba noodles are your new weeknight go-to.

With simple ingredients and minimal preparation, you can easily recreate this beloved dish in your own kitchen. This comforting bowl of noodles, topped with a rich and umami-packed broth, is the epitome of Japanese comfort food.

This recipe aims to bring the authentic taste of Japan to your kitchen, offering an easy yet satisfying culinary experience.