3 dishes people actually cook in Japan: what they are, how long they take, and what you need to buy.
What can you cook from Japan? 3 traditional Japan dishes, from Okonomiyaki (35 min, the quickest) to Oyakodon (45 min, the longest). Each recipe is written step by step with full ingredient lists, free to read.
Japan on the map. Drag to spin the planet.
"Parent and child" bowl: chicken and egg simmered together in a sweet soy dashi and slid over rice while the egg still trembles.
Miso soup made into a meal with pork belly and root vegetables, the miso stirred in only at the end.
A savoury Osaka pancake that is mostly shredded cabbage, held together by just enough batter.
Copper documents three dishes from Japan: Oyakodon, Tonjiru and Okonomiyaki. Dashi stock and eggs each appear in more than one recipe. All three are fried. Not one needs an oven — they cook entirely on the hob. Between them they use 20 different ingredients.
The three recipes need 20 ingredients between them, of which 4 are shared by more than one dish. Dashi stock and pork belly, thin sliced the hardest to find: of the 586 dishes in Copper's atlas, 3 use dashi stock and 2 use pork belly, thin sliced. Every ingredient list on this page is complete, with quantities, and free to read.
Okonomiyaki is the quickest at 35 minutes. Oyakodon is the longest at 45 minutes. The median is 40 minutes — a weeknight, not a project.
Oyakodon and Tonjiru are rated easy — start there. The full method is on each recipe page, step by step, free to read.
Japan is part of East Asian.
Countries close to Japan on the globe — and close on the plate.
COPPER