Baked Fish with Vegetables in Foil is a simple yet delicious dish where a white fish fillet and seasonal vegetables—such as mushrooms and leafy greens—are wrapped in aluminum foil and baked in the oven. Lightly seasoned with sake and salt, the fish is gently steamed inside the foil, making it a delightfully healthy and flavorful entree. For an extra touch of brightness, drizzle some tangy, citrusy Ponzu sauce over the fish just before serving.
Salmon Takikomi Gohan is a savory mixed rice dish made with flavorful salmon fillets, then topped with refreshing Mitsuba leaves and plump Ikura salmon roe. This comforting steamed rice is hearty enough to serve as a main dish alongside simple side dishes, yet it’s surprisingly easy to prepare. Any leftovers make a perfect Bento lunch or can be shaped into onigiri for an easy, delicious meal later on.
Miso Grilled Cod (鱈の味噌焼き) is made by marinating cod fillets in a miso-based sauce and grilling them in a frying pan. The fermented miso paste helps tenderize the fish while adding a delightful balance of sweet and savory flavors. If you start marinating in the morning, the fish will be perfectly seasoned and ready to cook by dinnertime. It’s a healthy and delicious main dish that’s perfect for busy weeknights.
Teriyaki Salmon is pan-fried salmon in a sweet and salty Teriyaki sauce. It is a popular item at Japanese restaurants in the US, and it’s almost always on the menu. Teriyaki salmon is so easy to make with simple ingredients and steps, so why not try it at home too?
Deep-Fried Cod is fish coated with flour, egg, and Panko bread crumbs and deep-fried. It’s a very simple dish by itself but extra delicious with homemade tartar sauce. It doesn’t sound very Japanese, but this is another Japanese food which is eaten all the time in Japan.
Fish Tempura (白身魚の天ぷら) is deep-fried white fish in Tempura batter. It has a very light feel even though it’s deep-fried, therefore this even appeals to people who don’t prefer heavy dishes. It is also not hard to make at home if you follow a couple of tips.
Tuna Poke is raw Tuna cut into cubes and marinaded with a spicy soy-based sauce. Poke is actually a Hawaiian dish, but Japanese immigrants there may have contributed to the development of the evolution for the seasonings of Poke.
Sashimi is sliced raw fish and has been eaten by Japanese people for hundreds of years. Usually Sashimi is served with Soy Sauce to dip, but sometimes salt or citrus juice is preferred for some fish. Sashimi is an essential part of Japanese cuisine, and it is becoming more and more popular outside Japan too.
Saba Misoni is one of the most popular staple Japanese fish dishes. It is stewed with Miso paste, and its strong flavor goes very well with Steamed Rice. Saba Misoni is available at many Japanese restaurants for lunch and dinner, and even canned Saba Misoni is very popular for its convenience. It is easy and quick enough to make at home, however, and because the ingredients and steps are rather simple, it is a great entree on busy week nights.
Nanbanzuke is marinated fried fish in vinegar sauce with vegetables. It is a deep-fried dish, but, because of the vinegar in the sauce, this has a rather refreshing flavor. Nanbanzuke is more home-cooking than restaurant food, so it may not be found at Japanese restaurants in the US very often.