Side Dishes
Small sides make a big difference in Japanese cooking. This category includes recipes for sunomono cucumber salad, goma-ae (vegetables with sesame dressing), pickled daikon, and simmered kabocha. These simple yet flavorful dishes are designed to round out your meals and help you follow the Ichiju Sansai approach without spending hours in the kitchen.
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Homemade Inari Age with Maple Syrup (Seasoned Tofu Pockets)
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Okinawan-Style Spam Musubi with Egg (Pork Tamago Onigiri)
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Simple Japanese Potato Salad (Easy Microwave Method)
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Japanese Tuna Mayo Onigiri Rice Ball (with Spicy Option)
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Ajitama (Ajitsuke Tamago, Japanese Marinated Ramen Egg)
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Simmered Kiriboshi Daikon (Japanese Dried Daikon Radish Strips)
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Roasted Sweet Potatoes with Miso Butter and Warm Spices
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Sunomono (Japanese Cucumber Salad with Seaweed)