10 Japanese Izakaya Dishes for Beginners

Japanese fried chicken (tori no kara age)

Japanese food can be intimidating if all you know about the cuisine is sushi

and miso soup. Take a trip there and you'lI quickly see that more Americans

eat sushi on a regular basis than Japanese people. True traditional Japanese

food is so much more than that and unlike popular belief, not everyone over 

there likes raw fish (in fact, I have 3 cousins in Japan who are so repulsed by 

the thought of raw fish, they refuse to try it even just once). A good way to 

discover the many different facets of Japanese cuisine is to visit an Izakaya 

(Japanese drinking establishment where they serve a myriad of appetizer size

dishes) and try as many different plates as you can. This is a great way to get 

your feet wet into one of the world's most colorful and complex cuisines. 15 

years ago you would've had to have been in Japan to find Izakayas but thing

have changed; nowadays Izakayas are becoming more popular in the western

world and can be found in big cities like New York, Chicago, L.A, Toronto and 

Montreal. 

Izakaya menus are great because they're filled with pictures which makes it easy to

understand and see what you're about to order.

A typical Izakaya menu looks like this

 But this can still be a challenge if you're not familiar with this type of food and can quickly get confusing as Izakaya menus are large and incredibly varied, offering everything from a simple tomato

salad, to oddities like fermented firefly squid.

I love the fact that more and more people are interested in Japanese food and

wanted to help by giving a list of 10 basic can't go wrong dishes to order for

beginners. Nothing too out there in texture or taste, popular dishes I've seen

groups of friends and English teachers ordering frequently in Tokyo and all over

Japan. This list is for all of you out there (including the lovely couple at Sake bar

Hagi who so eagerly wanted to expand their knowledge of Japanese food and

were brave enough to ask for our help) who want to discover what the world has

to offer, who want to become more adventurous and add new notches to your

culinary belt.  

Okonomkiyaki

1 - Okonomiyaki

(also known as Japanese Pizza)  meaning "what you like" or "what you want", this is a classic savory pancake made with flour and eggs, and mixed with veggies such as cabbage, onions, carrots, meats like pork, bacon, or seafood like squid or shrimp. It's topped with bonito flakes, mayonnaise and tonkatsu sauce (sweet sauce, similar to worcestershire without the smokiness).

Berkshire Sausages

2 - Berkshire Sausages 

Yes sausages! What makes these sausages special is the casing;

thicker to bite into, the sausage pops into your mouth and lets all the juices out. Served with a little Japanese hot mustard, these sausages are available regular or spicy. Once again the Japanese have taken something that wasn't theirs and made it better.

Spaghetti Naporitan

3 - Spaghetti Naporitan (Napolitan)

So simple; It's spaghetti made with ketchup, tabasco and butter, and it tastes GOOD! This easy pasta dish is topped with sliced onions, green peppers and ham (or sausage).

Yakisoba

4 - Yakisoba

Similar to ramen noodles but stir fried, yakisoba comes with pork, cabbage, onions and carrots. The yakisoba sauce is mainly made of soy, rice wine vinegar and a dash of worcestershire. It's topped with seaweed powder and pickled ginger. 

Cream Croquettes

5 - Cream Croquettes (korokke) 

Deep fried balls of creamy potatoes and white sauce mixed with chopped meat, seafood or vegetables, these are incredible! The

outside is made of crispy deep fried breadcrumbs, while the inside

oozes out fluffy creamy deliciousness as you break your chopsticks

into it. Croquettes are often served with tonkatsu sauce and shredded cabbage. 

Agedashi Tofu

6 - Agedashi Tofu

Deep fried silken tofu cubes (dusted with potato starch or cornstarch) served in a hot tentsuyu broth (mirin, soy sauce and dashi) which tastes a little sweet but more on the savory side. It's topped with grated daikon (radish), bonito flakes and scallions. One my absolute favorites.

Onigiri 

7 - Onigiri (click for recipe)

Triangular or round shaped rice balls with the middle filled with salmon, pickled plum, kombu, mentaiko (spicy cod roe), or okaka (bonito flakes with soy sauce), wrapped with nori (dried seaweed sheet). 

Ika Geso Age

8 - Deep Fried Squid (Ika geso age)

Simple and delicious; deep fried squid served with lemon wedges. Japanese people use potato starch or cornstarch to fry the squid, giving it a much lighter texture than the typical deep fried squid you'd find in a pub or greek restaurant.

Tori no kara age

9 - Fried chicken (Tori no kara age) (click for recipe)

This is Japan's version of fried chicken. Prepared the same way as deep fried squid and also served with lemon wedges and fresh grated daikon, you'll want some more.

10 - Tsukune Yakitori (click for recipe)

Tsukune

Skewers of grilled chicken patties (ground chicken mixed with onions, sake, ginger, garlic) brushed with a sweet soy sauce, it's a classic yakitori (grilled chicken) dish not to be missed. I don't know one person who doesn't like this!

I know I said I'd give 10 recommendations but I had to add one last that should never be skipped!

Homemade Tofu

11 - Tofu (NOT TO BE MISSED ONLY IF IT'S HOME MADE)

I've always said "you don't know what real tofu tastes like until you've had fresh home made one". This statement still holds true as I've converted many of my friends into tofu lovers after taking them to the best tofu spots in NYC. Believe me, it's worth it, fresh home made tofu melts in your mouth and almost tastes like soy milk. 

Agedashi Tofu

Agedashi Tofu (Deep-Fried Tofu with Bonito Soy Broth)

Recipe by Caroline Phelps

When prepared properly, agedashi tofu is one of the best things you can have. The outside is lightly fried while the the tofu inside almost melts in your mouth. The warm broth added to the dish is full of umami and a little sweet, while the grated ginger on top brings freshness, rounding up all the flavors beautifully. This recipe is taken from Harumi Kurihara's Harumi's Japanese cooking. 

(Serves 4)

Ingredients

• 2 - 12.3 oz boxes soft silken tofu
• potato starch or cornstarch for dusting the tofu pieces
• oil - enough to deep-fry the tofu
• 1 cup dashi stock or fish stock
• 2 tbsp mirin
• 2 tbsp soy sauce
• a little superfine sugar (about 1/2 tsp)
• a little salt (1/4 tsp)
• grated daikon
• grated ginger to taste
• shiso leaves, chopped into thin strips or a mix of fresh basil and mint (optional)
• myoga (optional) minced
• green onion or chives, minced

Cooking Directions

Drain the tofu and then wrap it in paper towels and place in a strainer for 30 minutes to remove excess moisture. Cut the tofu into four pieces, dry again with paper towels, the coat with the potato starch. 

Heat the oil to a suitable temperature for deep-frying (around 340 degrees). Carefully put the tofu pieces in to fry and when they turn golden, remove and drain on paper towels to remove excess oil. In a small pan heat up the dashi stock, mirin, soy sauce, sugar and salt. Bring to the boil, ensuring that the sugar has dissolved. 

Divide the tofu among four bowls. Pour a little of the hot sauce into each bowl and garnish with the grated daikon, a dab of grated ginger, shiso, myoga, and green onion to taste.

Print this recipe!

Korokke (Japanese Beef Croquettes)

Japanese Beef and Potato Croquettes (koroke)

Recipe by Caroline Phelps

My husband calls them 'the Japanese version of shepherd's pie' and it's easy to see why as the croquettes are made of beef and mashed potatoes. Coated in panko and deep-fried, these fluffy balls are usually served with tonkatsu sauce and a side of shredded cabbage. Not only are they fun to make, they're also a crowd pleaser for children and adults! This is an easy recipe your family will ask for again and again!

Ingredients

• 2 large potatoes (about 1 1/2 lbs), peeled and roughly chopped
• 300 grams (a little less than 2/3 lb) ground beef (I use ground chuck)
• 1 medium size onion, finely chopped
• 1 garlic clove, finely chopped
• 2 tbsp butter
• Vegetable oil, or other neutral oil for frying
• 1 large egg
• panko breadcrumbs
• all-purpose flour
• shredded cabbage
• Tonkatsu sauce

Cooking Directions

Bring a medium size pot of water to boil. Add potatoes and boil until they are cooked through. Drain and put them into a mixing bowl. Mash the potatoes and set aside. In a large pan on high heat, melt the butter then add onions and garlic. Cook for about 2-3 minutes, add ground beef and cook until beef is fully cooked. Add the beef mixture to the potatoes and mix well. Season well with salt and pepper.You can now begin to heat up the oil to 340F (cooking thermometers are easy to find and very useful).

Meanwhile shape the mixture into balls, mine are usually about the size of my palm. Dust them in flour, dip in egg and coat with panko breadcrumbs. Fry until golden brown and crispy (be careful not to overcrowd the pot as this will decrease the oil temperature). Serve with tonkatsu sauce and shredded cabbage.

Tori no Kara Age - Japanese Fried Chicken

JFC (Japanese fried chicken) or Tori no Kara Age

Recipe by Caroline Phelps

Japanese fried chicken (also known as JFC :) ) is saltier than its American relative. Using a marinade of soy and sake, and dusting the nuggets with potato starch or corn starch puts this fried chicken recipe in a league of its own. It's VERY juicy and the light and crispy batter doesn't disappoint. (Makes 10 to 12 pieces)

Ingredients

• 1 lb boneless chicken thighs with skin, cut bite size
• 1 thumb size ginger, grated
• 3 tbsp soy sauce
• 2 tbsp sake
• 1/2 Potato starch (katakuriko) or cornstarch (if you have both, potato starch is better)
• 1 tsp kosher salt (or 1/2 tsp regular salt)
• 1/4 tsp chili powder (for a little kick) *optional*
• Vegetable oil (for frying)

Cooking Directions

Combine grated ginger, soy sauce and sake in a bowl. Add chicken and toss well to coat. Marinate for at least an hour (no longer than 4 hours otherwise the chicken may lose moisture because of the salt in the soy sauce). 

In a medium size bowl, mix the potato starch, salt and chili powder. Heat the oil to 350 degrees using a temperature-controlled fryer or a thermometer. If you don't have one, test with a small piece of chicken. Coat each piece very well, shake off excess and fry in batches (don't put too many at once as doing so lowers the temperature of the oil). Cook for a few minutes, until golden brown. 

Lay chicken on paper towel and serve with lemon wedges, yuzusco or shichimi.

Print this recipe!

Chicken Katsu Don

Chicken Katsu

Recipe by Caroline Phelps

Packed with sweetness and umami, chicken katsu is a very traditional and popular dish. Easy to prepare, it's the perfect comforting dish to share with your family. Another great dish men love to eat as well!

(4 servings)

Ingredients

• 3/4 lb boneless chicken breasts, cut in half in thickness and in size
• all purpose flour
• 3 large eggs
• panko breadcrumbs
• oil for deep-frying
• 1/2 medium size onion, thinly sliced in half moons
• handful fresh basil (or flat leaf parsley)
• 1 cup dashi stock
• 2 tsp granulated sugar
• 2 tbsp sake
• 2 tbsp soy sauce
• 2 tbsp mirin
• cooked Japanese rice

Cooking Directions

1. Dip the chicken pieces in the following order: flour, egg (use one egg) and panko.
2. Heat oil in a large pan to 350 degrees (180c).
3. In another large pan, put the sliced onions, dashi, sugar, sake, soy sauce and mirin, and simmer until onions are tender and translucent (about 5 minutes).
4. In a small bowl, whisk the remaining 2 eggs.
5. Fry chicken pieces until golden brown. Add the chicken to the onions, pour the eggs around the chicken, over the onions, and cook for a minute or two. Sprinkle basil or parsley on top, turn the heat off when eggs are cooked through.
6. Serve with rice.