Japanese dishes

Ridiculously easy Japanese dishes to prepare

How about some Japanese food to really keep us in the Olympic mood. Instead of ordering a pizza or a burger and a pint in a pub, why not impress the pals by whipping up some super easy Japanese dishes from the host country for your viewing party or social distancing get-together.

Most of us would struggle to name more than two or three Japanese dishes… sushi immediately comes to mind, but it’s understandable that many feel intimidated even to try making sushi rolls. But scatter sushi, the oldest form of sushi, is ridiculously easy to make and seriously delicious. How about ramen – silky noodles and more good stuff in a bowl of deeply flavored broth.

Here is a list of essential Japanese pantry ingredients to get you started.

  • sushi rice
  • soy sauce
  • Mirin (sweet rice wine)
  • Sake (rice alcohol)
  • rice vinegar
  • Miso (fermented bean paste)
  • Wasabi (mustard)
  • Pickled ginger
  • Bonito flakes
  • Kombu (kelp)
  • Yoma (sesame seeds)
  • Togarashi
  • Yuzu sauce (citrus)
  • Nori (grilled seaweed sheets)
  • noodles

Yakitori chicken with teriyaki sauce

Yakitori literally means grilled bird – a Japanese version of skewered chicken. I love this recipe, I use thigh meat here but use whatever you like but look for organic chicken

Preparation time

10 minutes


  • 450g boneless chicken thighs

  • 110 ml dark soy sauce or tamari

  • 50ml mirin

  • 2 tablespoons of sake

  • 1 tablespoon dark brown sugar

  • 2 garlic cloves, crushed

  • ½ teaspoon freshly grated ginger

  • For the teriyaki sauce:

  • 110ml sake

  • 110ml soy sauce

  • little mirin 75ml

  • 3 tablespoons dark brown sugar

  • For garnish :

  • 2-3 scallions or spring onions, thinly sliced


  1. Cut the chicken into large 2.5 cm pieces. Combine soy or tamari sauce, mirin, sake, brown sugar, crushed garlic and grated ginger in a small saucepan. Slowly bring to a boil and cook for 7 minutes or until thickened, then let cool. Reserve 2 tablespoons, pour the rest over the chicken and marinate for an hour if possible.
  2. Meanwhile, soak the bamboo satay sticks in water. Otherwise, use flat metal skewers.

  3. Preheat the oven or grill to 220°C/thermostat 7.

  4. Prepare the teriyaki sauce by putting all the ingredients in a small saucepan over medium heat. Stir to dissolve the sugar. Boil gently for 7-8 minutes or until the liquid thickens

  5. Thread 5 or 6 pieces of chicken onto the skewers.

  6. Roast or grill in pan, turning occasionally — 6 to 7 minutes. Be careful not to overcook but nevertheless, it is important that they are well cooked.

  7. Drizzle with remaining sauce, sprinkle with sliced ​​green onions and serve immediately with teriyaki sauce.


Ramen is the quintessential comfort food, the base broth should be well flavored but it can be varied in so many ways. It can be a mixture of chicken, pork, dashi, miso or vegetable-based


Preparation time

10 minutes


  • 1.8 liters of homemade broth

  • 2 tablespoons of soy sauce

  • 2 tablespoons mirin

  • 2.5 cm ginger root in pieces, gently crushed

  • sea ​​salt and freshly ground black pepper

  • 2 teaspoons black sesame oil

  • 300g squash or pumpkin, cut into 5mm dice

  • 2 red chillies, thinly sliced

  • 200g ramen noodles or egg noodles

  • 100 g mizuna or spinach or Swiss chard or kale, coarsely chopped

  • 2 tablespoons fresh coriander leaves, coarsely chopped

  • freshly squeezed juice of 1 lime

  • 450g sliced ​​cooked chicken thighs, with or without skin

  • 3 hard-boiled eggs – cook 7 to 8 minutes instead of 10

  • 6 green onions, thinly sliced ​​diagonally

  • 6 lime wedges


  1. Heat the fragrant chicken broth with the soy sauce, mirin and ginger. Simmer gently for 5-10 minutes. Discard the ginger. Season with salt and pepper. Add sesame oil, squash and minced pepper and simmer for 10 minutes. Taste and adjust if necessary, it should be very seasoned.

  2. Cook noodles in boiling water until tender (usually 4-5 minutes, but check package directions). Drain well. Add mizuna or other greens to soup, cook 1-2 minutes, then add cilantro and lime juice.

  3. Place noodles in each bowl, top with sliced ​​or shredded chicken. Pour the broth over the noodles. Peel the eggs, cut them in half and put half an egg in each bowl, sprinkle with lots of green onions and garnish with a wedge of lime. Eat very hot – broth first, then other ingredients or as desired.


Waterford Harvest Festival

The Waterford Harvest Festival is one of Ireland’s leading food festivals and has been redesigned this year into a week-long, city-wide initiative, running from Monday September 6 to Sunday September 12, 2021. The aim is to showcase and promote the wealth of Waterford. and a diverse food culture and heritage. This major festival will revitalize the dining experience industry post-pandemic, providing local eateries, eateries and food producers the opportunity to showcase their talents nationwide in Ireland’s oldest city.

The program will include specialty menus, culinary showcases, collaborations and more.


Afternoon cooking demonstrations at Ballymaloe Cooking School

Exciting news from Ballymaloe Cooking School… Our afternoon cooking demonstrations are back. Next up is Five Summer Tarts – Sweet and Savory with Rachel Allen on Friday, August 20. Limited numbers, socially distanced, compliant with all government and NPHET regulations. €125 per person. Recipes and tasting of all dishes included.

cookingisfun.ie or call 021 4646785

Sligo Food Champions launches Sligo Food Tours eBook

Hans and Gaby Wieland, founders of Sligo Food Tours, have just launched a new Sligo Food Tours e-book, featuring a dedicated digital guide to their top culinary hotspots and food producers in Sligo. The eBook includes interviews with top chefs and owners of Sligo’s cafes and restaurants, as well as the story of Sligo’s food history.


Taste of Japan in West Cork

Drop by Pilgrims Restaurant in Roscarberry, (book first) to enjoy their delicious take on Katsu – a menu favorite for several years. Or head to Ballydehob: behind the Levis pub you’ll find Brian Donnelly and Jenny Holland’s Bia Rebel Food Truck serving steaming bowls of Ramen, Kaarage and more.

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