Kyoto Culinary Academy

Explore Authentic Japanese Recipes

Welcome to our collection of time-honored and innovative Japanese recipes. Each recipe has been carefully curated by our expert chefs at Kyoto Culinary Academy to bring the authentic flavors of Japan to your home kitchen. Whether you're a seasoned cook or just starting your culinary journey, you'll find something to delight your senses and expand your culinary horizons. Discover the secrets behind classic dishes and modern interpretations, and embark on a delicious adventure.

Recipe Collection

Close-up of a chef skillfully assembling a piece of nigiri sushi with fresh tuna.

Authentic Nigiri Sushi Recipe

Learn the art of making perfect nigiri sushi at home. This recipe includes instructions for preparing sushi rice, selecting fresh fish, and mastering the nigiri shaping technique.

Ingredients:

  • Sushi rice
  • Fresh tuna (maguro)
  • Wasabi
  • Soy sauce
  • Rice vinegar
  • Sugar
  • Salt

Instructions:

  1. Prepare the sushi rice according to instructions.
  2. Slice the tuna into thin, even pieces.
  3. Shape the rice into small oblongs.
  4. Place a small dab of wasabi on top of the rice.
  5. Top with the tuna slice.
  6. Serve with soy sauce for dipping.
A comforting bowl of Shoyu Ramen with perfectly cooked egg, char siu pork, and nori seaweed.

Homemade Shoyu Ramen

Create a flavorful bowl of Shoyu Ramen with our detailed recipe. This guide covers everything from making the broth to preparing the toppings.

Ingredients:

  • Chicken broth
  • Soy sauce (shoyu)
  • Mirin
  • Sake
  • Ramen noodles
  • Chashu pork
  • Soft-boiled egg
  • Nori seaweed
  • Green onions

Instructions:

  1. Prepare the chicken broth.
  2. Combine soy sauce, mirin, and sake for the tare.
  3. Cook the ramen noodles.
  4. Assemble the ramen with broth, noodles, chashu, egg, nori, and green onions.
  5. Serve hot.
An artistic arrangement of a small Kaiseki course, featuring grilled fish, pickled vegetables, and edible flowers.

Miniature Kaiseki Tasting Menu

Experience the elegance of Kaiseki cuisine with this approachable recipe for a miniature tasting menu, featuring seasonal ingredients and refined techniques.

Ingredients:

  • Seasonal fish (e.g., sea bream)
  • Assorted seasonal vegetables
  • Dashi broth
  • Soy sauce
  • Rice vinegar
  • Mirin
  • Sake
  • Edible flowers

Instructions:

  1. Prepare the dashi broth.
  2. Grill the fish and season with salt.
  3. Pickle the vegetables in a mixture of rice vinegar, soy sauce, and mirin.
  4. Arrange the fish, vegetables, and edible flowers on a small plate.
  5. Serve as part of a multi-course meal.
A collection of beautifully handcrafted Wagashi, including mochi, dango, and red bean paste sweets, displayed on a traditional tray.

Classic Daifuku Mochi

Craft traditional Daifuku Mochi, a sweet rice cake filled with red bean paste, with this easy-to-follow recipe.

Ingredients:

  • Glutinous rice flour (mochiko)
  • Sugar
  • Water
  • Red bean paste (anko)
  • Potato starch

Instructions:

  1. Mix glutinous rice flour, sugar, and water.
  2. Steam the mixture until translucent and sticky.
  3. Wrap small balls of red bean paste with the mochi dough.
  4. Coat with potato starch to prevent sticking.
  5. Serve and enjoy.
Golden and crispy shrimp tempura served with a light dipping sauce, capturing the perfect balance of textures.

Crispy Shrimp Tempura

Learn how to make perfectly crispy and light shrimp tempura with our step-by-step recipe. This includes tips for achieving the ideal batter consistency and frying temperature.

Ingredients:

  • Shrimp, peeled and deveined
  • All-purpose flour
  • Cornstarch
  • Ice water
  • Egg
  • Vegetable oil for frying
  • Dipping sauce (tentsuyu)

Instructions:

  1. Prepare the shrimp by scoring the underside.
  2. Mix flour, cornstarch, ice water, and egg to make the batter.
  3. Heat vegetable oil to 350°F (175°C).
  4. Dip shrimp in batter and fry until golden brown and crispy.
  5. Serve immediately with dipping sauce.
A selection of flavorful Yakitori skewers, including chicken, scallions, and mushrooms, sizzling on a traditional grill.

Delicious Yakitori Skewers

Create a variety of delicious yakitori skewers with this versatile recipe. Learn how to make the perfect yakitori sauce and grill your skewers to perfection.

Ingredients:

  • Chicken thighs, cut into bite-sized pieces
  • Scallions, cut into 1-inch pieces
  • Mushrooms, such as shiitake
  • Soy sauce
  • Mirin
  • Sake
  • Sugar

Instructions:

  1. Skewer the chicken, scallions, and mushrooms.
  2. Combine soy sauce, mirin, sake, and sugar for the yakitori sauce.
  3. Grill the skewers over medium heat, basting frequently with the yakitori sauce.
  4. Cook until the chicken is cooked through and the skewers are nicely glazed.
  5. Serve hot.
A savory Okonomiyaki pancake, topped with okonomiyaki sauce, mayonnaise, and bonito flakes, showcasing the layers of flavor and texture.

Savory Okonomiyaki Pancake

Learn how to make Okonomiyaki, a savory Japanese pancake filled with cabbage, meat, and various toppings. This recipe provides a customizable base for your favorite fillings.

Ingredients:

  • All-purpose flour
  • Dashi broth
  • Egg
  • Shredded cabbage
  • Pork belly, thinly sliced
  • Okonomiyaki sauce
  • Japanese mayonnaise
  • Bonito flakes
  • Aonori seaweed

Instructions:

  1. Mix flour, dashi broth, and egg to form a batter.
  2. Add shredded cabbage and pork belly to the batter.
  3. Heat a griddle or frying pan over medium heat.
  4. Pour the batter onto the griddle and cook until golden brown on both sides.
  5. Top with okonomiyaki sauce, mayonnaise, bonito flakes, and aonori seaweed.
  6. Serve hot.
A perfectly golden-brown Tonkatsu cutlet, served with shredded cabbage and tonkatsu sauce, highlighting the crispy exterior and tender interior.

Classic Tonkatsu Cutlet

Master the art of making Tonkatsu, a crispy deep-fried pork cutlet, with our detailed recipe. This includes tips for achieving the perfect breading and cooking to tender perfection.

Ingredients:

  • Pork loin, about 1/2 inch thick
  • All-purpose flour
  • Egg, beaten
  • Panko breadcrumbs
  • Vegetable oil for frying
  • Tonkatsu sauce
  • Shredded cabbage

Instructions:

  1. Pound the pork loin to tenderize it.
  2. Coat the pork in flour, then dip in egg, and finally coat with panko breadcrumbs.
  3. Heat vegetable oil to 350°F (175°C).
  4. Deep-fry the pork until golden brown and cooked through.
  5. Serve with tonkatsu sauce and shredded cabbage.