20 Easy Japanese Side Dishes Perfect for Weeknight Dinners

Japanese cuisine offers a variety of easy-to-make side dishes that can elevate your weeknight dinners without taking up too much time.

From classic pickles to simple vegetable stir-fries, these recipes are perfect for pairing with your main course, ensuring a delightful and satisfying meal. Let’s get into some delicious options that will fill your table with flavor!

Quick Pickled Cucumbers

Quick pickled cucumbers are a refreshing and tangy side dish that can elevate any weeknight dinner. Their crisp texture and bright flavor make them a perfect accompaniment to a variety of meals. Plus, they are incredibly easy to prepare, requiring just a handful of ingredients and minimal time.

This simple recipe allows the natural taste of cucumbers to shine, while the pickling solution adds a delightful zing. You can enjoy these pickles on their own, as a topping for rice bowls, or alongside grilled meats. They’ll be ready in no time!

Ingredients

• 2 large cucumbers
• 1/2 cup rice vinegar
• 1/4 cup sugar
• 1 teaspoon salt
• 1 teaspoon sesame seeds
• 1 teaspoon soy sauce

Instructions

1. Prepare the Cucumbers: Slice the cucumbers into thin rounds or spears, depending on your preference.
2. Make the Pickling Solution: In a bowl, mix rice vinegar, sugar, salt, and soy sauce until the sugar is dissolved.
3. Combine: Add the cucumber slices to the pickling solution, ensuring they are submerged. Sprinkle sesame seeds on top.
4. Refrigerate: Cover the bowl and refrigerate for at least 30 minutes for the flavors to meld.
5. Serve: Enjoy chilled as a side dish or topping!

Japanese Potato Salad

Japanese potato salad is a delightful twist on traditional potato salad, combining creamy textures with vibrant vegetables. It’s slightly sweet and tangy, thanks to the use of Japanese mayo, which gives it a unique flavor profile that sets it apart from Western versions.

This dish is incredibly simple to prepare, making it a fantastic addition to your weeknight dinner. With a mix of diced potatoes, colorful veggies, and a creamy dressing, it’s not just tasty but also visually appealing!

Ingredients

• 4 medium potatoes
• 1/2 cup Japanese mayonnaise
• 1/2 cup diced cucumber
• 1/2 cup diced carrots
• 1/4 cup diced red onion
• 1/4 cup peas (fresh or frozen)
• Salt and pepper to taste
• Chopped green onions for garnish

Instructions

1. Boil the Potatoes: Peel and cut the potatoes into chunks. Boil in salted water until tender, about 15-20 minutes. Drain and let cool.
2. Prepare the Veggies: While the potatoes cool, dice the cucumber, carrots, red onion, and prepare the peas if using fresh.
3. Mix Ingredients: In a large bowl, mash the cooled potatoes slightly. Add the diced vegetables and Japanese mayonnaise. Mix until well combined. Season with salt and pepper to taste.
4. Chill and Serve: Refrigerate for at least 30 minutes before serving to let the flavors meld. Serve chilled, garnished with chopped green onions.

Spinach Goma-ae

Spinach Goma-ae is a delightful and simple Japanese side dish that highlights the natural flavor of fresh spinach, all while offering a nutty and savory twist. The dressing, made from sesame seeds, soy sauce, and a hint of sweetness, complements the greens perfectly, creating a delicious harmony of tastes.

This dish can be prepared in no time, making it a fantastic option for weeknight dinners. Whether served alongside rice or as a part of a larger meal, Spinach Goma-ae is sure to please.

Ingredients

• 1 pound fresh spinach
• 3 tablespoons sesame seeds
• 2 tablespoons soy sauce
• 1 tablespoon sugar
• 1 tablespoon mirin (optional)

Instructions

1. Blanch the Spinach: Bring a pot of water to a boil and blanch the spinach for about 30 seconds. Remove and immediately transfer to an ice bath to stop cooking. Drain and squeeze out excess water.
2. Prepare the Dressing: In a small frying pan, toast sesame seeds over medium heat until golden brown. Allow them to cool, then grind them in a mortar and pestle or a food processor.
3. Mix the Dressing: In a bowl, combine ground sesame seeds, soy sauce, sugar, and mirin until well blended.
4. Toss and Serve: Cut the cooled spinach into bite-sized pieces and toss it with the sesame dressing. Serve immediately, or chill for a refreshing side dish.

Savory Tofu Stir-Fry

Savory Tofu Stir-Fry is a delightful and colorful dish that’s perfect for a weeknight dinner. It features crispy tofu cubes sautéed with fresh vegetables, offering a wonderful mix of textures and flavors. It’s light yet satisfying, making it a great way to enjoy a healthy meal without spending too much time in the kitchen.

This stir-fry is not only quick and easy to prepare, but it also allows you to get creative with seasonal vegetables. The combination of seasoned tofu and vibrant veggies creates a delicious balance that everyone will love.

Ingredients

• 1 block firm tofu, drained and cubed
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 1 carrot, julienned
• 2 green onions, chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1 tablespoon cornstarch
• Salt and pepper to taste

Instructions

1. Prepare the Tofu: Press the tofu to remove excess moisture. Cut into cubes and toss with cornstarch, salt, and pepper.
2. Sauté the Tofu: Heat sesame oil in a large pan over medium heat. Add the tofu and cook until golden brown on all sides. Remove and set aside.
3. Cook the Veggies: In the same pan, add garlic and ginger, sautéing until fragrant. Then add the bell pepper, broccoli, and carrot, cooking until tender.
4. Combine: Return the tofu to the pan and add soy sauce. Stir everything together, allowing the flavors to meld for a couple of minutes.
5. Serve: Remove from heat, garnish with green onions, and enjoy your delicious tofu stir-fry!

Garlic Edamame

Garlic edamame is a simple yet delightful side dish that adds a burst of flavor to any meal. These tender green soybeans are tossed in a buttery garlic sauce, making them a perfect balance of savory and slightly sweet. They are not only delicious but also packed with protein, making them a healthy choice for your weeknight dinner.

This dish is quick to prepare, taking only about 15 minutes from start to finish. It’s a fantastic way to add a touch of Japanese cuisine to your table, and it pairs wonderfully with a variety of main courses. Whether you’re having sushi, grilled meats, or a simple vegetable stir-fry, garlic edamame is sure to impress!

Ingredients

• 2 cups edamame (in pods)
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon sea salt
• 1 teaspoon red pepper flakes (optional)
• 1 tablespoon soy sauce (optional)

Instructions

1. Cook the Edamame: Bring a pot of salted water to a boil. Add the edamame and cook for about 5-6 minutes until tender. Drain and set aside.
2. Make the Garlic Sauce: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant, being careful not to burn it.
3. Toss the Edamame: Add the cooked edamame to the skillet, along with sea salt and red pepper flakes if using. Toss everything together until the edamame is well coated with the garlic oil.
4. Serve: Drizzle with soy sauce if desired, and serve warm. Enjoy your tasty garlic edamame!

Teriyaki Brussels Sprouts

These Teriyaki Brussels Sprouts are a fantastic side dish that combines the earthy flavor of Brussels sprouts with the sweet and savory notes of teriyaki sauce. They make for a simple, yet delicious addition to any weeknight dinner, delivering a satisfying taste that everyone will love.

Preparing this dish is a breeze. You’ll roast the Brussels sprouts until they’re caramelized and crispy, then toss them in a homemade or store-bought teriyaki sauce. The result is a delightful balance of textures and flavors that pairs beautifully with rice or other main dishes.

Ingredients

• 1 lb Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• 1/4 cup teriyaki sauce
• 1 tablespoon sesame seeds
• 2 green onions, sliced
• Salt and pepper to taste

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, toss the halved Brussels sprouts with olive oil, salt, and pepper until well coated.
3. Spread the Brussels sprouts on a baking sheet in a single layer. Roast in the oven for 20-25 minutes, or until golden brown and crispy.
4. Remove from the oven and drizzle the teriyaki sauce over the sprouts. Toss to combine.
5. Sprinkle with sesame seeds and sliced green onions before serving.

Miso Glazed Eggplant

Miso glazed eggplant is a delightful dish that brings a unique umami flavor to your table. The combination of sweet and savory from the miso glaze enhances the natural richness of the eggplant, making it a perfect side dish for any weeknight dinner.

This recipe is simple and requires minimal ingredients, making it accessible even for those new to cooking. The end result is tender, caramelized eggplant slices that are both satisfying and delicious.

Ingredients

• 2 medium-sized eggplants
• 1/4 cup white miso paste
• 2 tablespoons rice vinegar
• 1 tablespoon soy sauce
• 1 tablespoon honey or maple syrup
• 1 tablespoon sesame oil
• 1 tablespoon vegetable oil
• Chopped green onions or cilantro for garnish

Instructions

1. Prepare the Eggplants: Slice the eggplants into 1/2-inch thick rounds. Sprinkle salt over them and let them sit for 20 minutes to draw out excess moisture. Rinse and pat dry.
2. Make the Miso Glaze: In a bowl, whisk together miso paste, rice vinegar, soy sauce, honey (or maple syrup), and sesame oil until smooth.
3. Cook the Eggplants: Heat vegetable oil in a pan over medium heat. Add the eggplant slices and cook for about 5 minutes on each side until they are golden and tender.
4. Add the Glaze: Once cooked, pour the miso glaze over the eggplants and let it cook for an additional 2-3 minutes, allowing the glaze to caramelize slightly.
5. Serve: Transfer the glazed eggplants to a serving dish and garnish with chopped green onions or cilantro before serving.

Chilled Soba Noodles

Chilled soba noodles are a refreshing addition to any weeknight dinner. They have a light, nutty flavor that pairs perfectly with a variety of sauces. This dish is simple to make and wonderfully versatile, making it an ideal choice for a quick side that the whole family will enjoy.

The best part? You can customize the toppings to suit your taste. Fresh green onions, sesame seeds, and a splash of soy sauce can enhance the dish, offering a delightful balance of flavors. Serve them cold for a satisfying, easy meal.

Ingredients

• 8 ounces soba noodles
• 2 tablespoons soy sauce
• 2 tablespoons mirin
• 1 tablespoon sesame oil
• 1 green onion, chopped
• 1 tablespoon sesame seeds
• Optional: lemon wedges for serving

Instructions

1. Cook the Soba Noodles: Bring a pot of water to a boil. Add the soba noodles and cook according to package instructions (usually about 4-5 minutes). Drain and rinse under cold water to stop the cooking process.
2. Prepare the Sauce: In a small bowl, mix together the soy sauce, mirin, and sesame oil.
3. Toss the Noodles: In a large bowl, combine the cooled noodles with the sauce, mixing well to ensure everything is evenly coated.
4. Add Toppings: Serve the noodles in individual bowls, topped with chopped green onions and sesame seeds. Squeeze lemon juice over the top if desired.
5. Enjoy: These chilled soba noodles can be served immediately or stored in the fridge for later. They taste great cold!

Nasu Dengaku (Miso Eggplant)

Nasu Dengaku is a delightful Japanese side dish featuring grilled eggplant topped with a luscious miso glaze. The combination of the smoky, tender eggplant and the savory-sweet miso creates a rich flavor that’s both satisfying and comforting. This dish is easy to prepare, making it an excellent addition to your weeknight dinner.

The eggplant’s natural sweetness pairs beautifully with the umami of the miso, resulting in a dish that’s not only delicious but also visually appealing. Perfect for serving alongside rice or as part of a larger spread, Nasu Dengaku is sure to impress your family and friends with its simplicity and flavor.

Ingredients

• 2 medium-sized eggplants
• 1/4 cup white miso paste
• 2 tablespoons mirin
• 1 tablespoon sugar
• 1 tablespoon sake
• 1 tablespoon sesame oil
• Chopped green onions for garnish

Instructions

1. Prepare the Eggplant: Slice the eggplants in half lengthwise and score the flesh in a crisscross pattern. This helps the miso glaze penetrate better.
2. Make the Miso Glaze: In a small bowl, combine miso paste, mirin, sugar, and sake. Mix until smooth.
3. Grill the Eggplant: Brush sesame oil on the cut sides of the eggplant and place them cut-side down on a hot grill or skillet. Cook until lightly charred and soft, about 5-7 minutes.
4. Apply the Glaze: Flip the eggplant and spread the miso glaze evenly over the cut sides. Continue grilling for another 3-5 minutes, until the glaze is caramelized.
5. Serve: Remove from heat, garnish with chopped green onions, and enjoy your homemade Nasu Dengaku!

Cabbage and Carrot Slaw

This Cabbage and Carrot Slaw is a fresh and colorful addition to your weeknight dinner. It’s crunchy and slightly sweet, with a hint of tang from the dressing. Plus, it’s super easy to whip up, making it a great choice when you’re short on time but want something healthy and delicious.

The combination of crisp cabbage and vibrant carrots not only looks appealing but also adds a refreshing taste to any meal. Serve it alongside grilled meats or as a topping for your favorite dishes. You’ll love how quickly it comes together!

Ingredients

• 2 cups green cabbage, thinly sliced
• 1 cup carrots, julienned
• 1/2 cup red cabbage, thinly sliced
• 1/4 cup green onions, chopped
• 1/4 cup cilantro, chopped
• 3 tablespoons rice vinegar
• 2 tablespoons sesame oil
• 1 tablespoon soy sauce
• 1 tablespoon honey or maple syrup
• Salt and pepper to taste

Instructions

1. In a large bowl, combine the green and red cabbage, carrots, green onions, and cilantro.
2. In a separate bowl, whisk together the rice vinegar, sesame oil, soy sauce, honey, salt, and pepper.
3. Pour the dressing over the cabbage and carrot mixture. Toss well to combine.
4. Let it sit for about 10 minutes before serving to allow the flavors to meld.
5. Serve chilled or at room temperature as a side dish or topping.

Simmered Daikon with Soy Sauce

Simmered Daikon with Soy Sauce is a simple and delightful Japanese side dish that brings out the natural sweetness of the radish. This recipe is both comforting and versatile, making it a great addition to any weeknight dinner. The tender texture of daikon pairs perfectly with the savory soy sauce, creating a balance of flavors that is satisfying yet light.

This dish is easy to prepare, requiring just a few ingredients and minimal cooking time. It serves as an excellent accompaniment to rice and proteins, enhancing your meal with a touch of Japanese flair.

Ingredients

• 1 large daikon radish, peeled and cut into thick slices
• 2 cups dashi broth (or water)
• 3 tablespoons soy sauce
• 2 tablespoons mirin (sweet rice wine)
• 1 tablespoon sugar
• 1 teaspoon sesame oil (optional)

Instructions

1. Prepare the Daikon: In a pot, add the dashi broth and bring it to a simmer. Add the daikon slices and cook for about 10 minutes until they start to become tender.
2. Add Seasonings: Stir in soy sauce, mirin, sugar, and sesame oil if using. Let the mixture simmer for another 10-15 minutes, allowing the daikon to absorb the flavors.
3. Check for Doneness: Ensure the daikon is tender by piercing it with a fork. If it’s soft, it’s ready; if not, continue simmering for a few more minutes.
4. Serve: Once cooked, transfer the daikon to a serving dish and pour some of the broth over the top. Enjoy this dish warm or at room temperature.

Tamagoyaki (Japanese Omelette)

Tamagoyaki is a delightful Japanese omelette that brings a touch of sweetness and softness to your dinner table. This simple dish is made by folding layers of seasoned eggs, creating a beautiful and fluffy texture that pairs perfectly with rice or can be enjoyed on its own. It’s not just tasty; it’s also a fun dish to make!

The balance of sweet and savory flavors makes tamagoyaki a favorite among both kids and adults. With just a few ingredients, you’ll find it easy to whip up this delicious omelette during your weeknight dinner. Let’s get cooking!

Ingredients

• 4 large eggs
• 1 tablespoon sugar
• 1 tablespoon soy sauce
• 1 tablespoon mirin (optional)
• 1 tablespoon vegetable oil
• Chopped green onions for garnish

Instructions

1. Prepare the Egg Mixture: In a bowl, whisk together the eggs, sugar, soy sauce, and mirin until well combined.
2. Heat the Pan: Heat a non-stick skillet over medium heat and add a little vegetable oil, spreading it evenly across the surface.
3. Cook the Eggs: Pour a portion of the egg mixture into the skillet, tilting it to spread the eggs evenly. Once the edges start to set, use chopsticks or a spatula to gently roll the omelette from one side to the other.
4. Add More Mixture: Push the rolled omelette to one side of the skillet and pour in more egg mixture, tilting the pan again. When the edges set, roll the omelette over the new layer.
5. Repeat: Continue this process until all the egg mixture is used, creating layers. Cook until golden and cooked through.
6. Slice and Serve: Remove the tamagoyaki from the pan, let it cool slightly, then slice into bite-sized pieces. Garnish with chopped green onions before serving.

Sweet Potato Tempura

Sweet Potato Tempura is a delightful Japanese side dish that brings a crispy texture and a touch of sweetness to your dinner table. This dish features slices of sweet potato, lightly battered and fried until golden brown, making it a fantastic addition to any meal.

Making Sweet Potato Tempura is simple and requires minimal ingredients, making it perfect for a weeknight dinner. The combination of the crunchy exterior and the soft, sweet interior creates a satisfying bite that pairs well with soy sauce or a dipping sauce of your choice.

Ingredients

• 1 large sweet potato
• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 1 teaspoon baking powder
• 1 cup cold water
• Salt, to taste
• Oil, for frying

Instructions

1. Prepare the Sweet Potato: Peel the sweet potato and slice it into thin rounds or sticks.
2. Make the Batter: In a bowl, mix flour, cornstarch, baking powder, and a pinch of salt. Gradually add cold water, whisking until you achieve a smooth batter.
3. Heat the Oil: In a deep pan or fryer, heat enough oil for frying. It should be hot enough that a drop of batter sizzles when added.
4. Coat and Fry: Dip the sweet potato slices in the batter, allowing excess to drip off. Carefully place them in the hot oil, frying in batches until golden brown, about 3-4 minutes.
5. Drain and Serve: Remove the tempura from the oil and drain on paper towels. Serve warm with soy sauce or your favorite dipping sauce.

Daikon Radish Salad

Daikon radish salad is a refreshing and crunchy addition to any weeknight dinner. With its mild flavor and crisp texture, daikon radish brings a unique twist to your meal. This salad is not only easy to prepare but also light, making it a perfect side dish that pairs well with heavier main courses.

The combination of fresh daikon, vibrant herbs, and a simple dressing creates a zesty and invigorating taste. Plus, you can whip it up in no time, making it a great choice for busy evenings when you want something quick yet delicious.

Ingredients

• 1 large daikon radish, peeled and thinly sliced
• 1 small carrot, julienned
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons rice vinegar
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1 teaspoon sugar
• Salt and pepper to taste

Instructions

1. Prepare the Vegetables: In a bowl, combine the sliced daikon and julienned carrot. Toss them together.
2. Make the Dressing: In a separate bowl, whisk together rice vinegar, soy sauce, sesame oil, sugar, salt, and pepper until well combined.
3. Combine: Pour the dressing over the daikon and carrot mixture. Add the chopped cilantro and toss everything gently to combine.
4. Chill: Let the salad sit for about 10 minutes in the refrigerator before serving, allowing the flavors to meld.
5. Serve: Enjoy this salad cold as a delightful side to your favorite Japanese dishes!

Japanese Zucchini Fritters

Japanese zucchini fritters are a delightful and simple side dish that packs a punch of flavor while being incredibly easy to prepare. These golden-brown fritters are crispy on the outside and tender on the inside, making them a perfect accompaniment to any meal. The subtle taste of zucchini combined with a hint of umami makes these fritters both satisfying and light.

With just a few ingredients and minimal prep time, you can whip up a batch of these fritters for a weeknight dinner. They pair wonderfully with a dipping sauce for an added kick. Let’s dive into the ingredients and steps to create your own delicious zucchini fritters!

Ingredients

• 2 medium zucchinis, grated
• 1/2 teaspoon salt
• 1/4 cup all-purpose flour
• 1 egg, beaten
• 1/4 cup green onions, chopped
• 1/4 teaspoon black pepper
• Oil for frying
• Dipping sauce of your choice (e.g., soy sauce, sweet chili sauce)

Instructions

1. Prepare the Zucchini: Grate the zucchinis and place them in a bowl. Sprinkle with salt and let them sit for about 10 minutes to draw out excess moisture. Squeeze out the moisture using a clean kitchen towel.
2. Mix the Batter: In a large bowl, combine the grated zucchini, flour, beaten egg, green onions, and black pepper. Mix until well combined.
3. Heat the Oil: In a frying pan, heat enough oil over medium heat to cover the bottom of the pan.
4. Fry the Fritters: Scoop about two tablespoons of the zucchini mixture and flatten them slightly in the pan. Fry for 3-4 minutes on each side until golden brown. Repeat until all batter is used.
5. Serve: Drain on paper towels and serve warm with your favorite dipping sauce.

Sesame Cucumber Salad

This Sesame Cucumber Salad is a refreshing side dish that pairs beautifully with any weeknight dinner. Crisp cucumbers, vibrant bell peppers, and fresh herbs come together in a light dressing that’s both tangy and nutty. It’s simple to make and takes just minutes to prepare, making it perfect for busy evenings.

The combination of sesame oil and soy sauce adds a delicious umami flavor, while the crunch of the cucumbers keeps every bite enjoyable. This salad is not only tasty but also packed with nutrients, making it a guilt-free addition to your meal.

Ingredients

• 2 cups cucumbers, thinly sliced
• 1 cup red bell pepper, thinly sliced
• 2 tablespoons sesame oil
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sugar
• 1 tablespoon sesame seeds
• Fresh cilantro, for garnish

Instructions

1. In a large bowl, combine the sliced cucumbers and red bell pepper.
2. In a separate small bowl, whisk together the sesame oil, soy sauce, rice vinegar, and sugar until well mixed.
3. Pour the dressing over the vegetables and toss gently to coat.
4. Sprinkle sesame seeds on top and garnish with cilantro.
5. Serve immediately or refrigerate for 30 minutes to let the flavors meld.

Lotus Root Chips

Lotus root chips are a delightful treat that combines crunch and a hint of sweetness. They offer a unique texture that makes them a perfect addition to any weeknight dinner. With just a few simple ingredients, you can create these chips that are not only tasty but also visually appealing.

This recipe is simple to follow and takes minimal time, making it ideal for busy evenings. Once you try these chips, they might just become a go-to side for your meals. Enjoy them with a sprinkle of salt or your favorite seasoning for an extra kick!

Ingredients

• 1 large lotus root
• 2 tablespoons vegetable oil
• Salt, to taste
• Paprika or other seasonings (optional)

Instructions

1. Prepare the Lotus Root: Peel the lotus root and slice it thinly, about 1/8 inch thick.
2. Soak and Dry: Rinse the slices in water to remove excess starch, then pat them dry using a paper towel.
3. Heat the Oil: In a frying pan, heat vegetable oil over medium-high heat.
4. Fry the Chips: Carefully add the lotus root slices in batches, frying until they are golden and crispy, about 2-3 minutes. Remove and place on a paper towel-lined plate to drain excess oil.
5. Season: While the chips are still warm, sprinkle with salt and any additional seasonings you like.
6. Serve: Enjoy the lotus root chips as a side dish or snack!

Baked Shiitake Mushrooms

Baked shiitake mushrooms are a simple, yet flavorful addition to any weeknight dinner. With their rich, umami taste and slightly chewy texture, these mushrooms can elevate any meal. They are easy to prepare, making them perfect for busy evenings when you want something delicious without spending hours in the kitchen.

The baking process caramelizes the natural sugars in the mushrooms, enhancing their flavor and making them even more irresistible. These mushrooms can be served as a side dish or even as a topping for rice or salads. Let’s get into the recipe!

Ingredients

• 1 pound shiitake mushrooms, stems removed
• 2 tablespoons olive oil
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 2 teaspoons minced garlic
• 1 teaspoon fresh ginger, grated
• Salt and pepper, to taste
• 2 tablespoons sesame seeds
• Fresh cilantro or green onions, for garnish

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, combine olive oil, soy sauce, sesame oil, minced garlic, grated ginger, salt, and pepper.
3. Add the shiitake mushrooms to the bowl and toss until well coated in the marinade.
4. Arrange the mushrooms on a baking sheet in a single layer, gill side up. Sprinkle sesame seeds over the top.
5. Bake for about 15-20 minutes, or until the mushrooms are tender and slightly golden.
6. Remove from the oven and garnish with fresh cilantro or green onions before serving.

Japanese Asparagus Roll

This Japanese Asparagus Roll is a refreshing and light side dish perfect for any weeknight dinner. The combination of tender asparagus, crisp vegetables, and a savory dipping sauce creates a delightful burst of flavor in every bite. Plus, it’s super easy to prepare, making it a fantastic choice for busy evenings.

With its vibrant colors and fresh ingredients, this dish not only looks appealing but also offers a satisfying crunch. Serve it chilled or at room temperature, and watch it quickly become a favorite at your dining table!

Ingredients

• 10-12 fresh asparagus spears
• 1 cup cooked rice or quinoa
• 1 medium carrot, julienned
• 1 small cucumber, julienned
• 4-5 rice paper wrappers
• Soy sauce for dipping
• Optional: sesame seeds and green onions for garnish

Instructions

1. Prepare the Asparagus: Blanch the asparagus in boiling water for 1-2 minutes until just tender. Drain and cool them in ice water.
2. Soak the Rice Paper: Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for about 10-15 seconds until soft.
3. Assemble the Roll: Lay the softened wrapper on a clean surface. Place a few asparagus spears, a small amount of rice or quinoa, julienned carrot, and cucumber in the center.
4. Roll it Up: Fold the sides of the wrapper over the filling, then roll from the bottom to the top. Repeat with the remaining ingredients.
5. Serve: Cut the rolls in half, drizzle with soy sauce, and sprinkle sesame seeds or green onions for garnish if desired.

Quick Seaweed Salad

Seaweed salad is a delightful Japanese side dish that’s both refreshing and packed with nutrients. It’s slightly tangy and savory, making it a perfect accompaniment to any meal. Preparing this salad is a breeze, taking just a few minutes to whip up!

This quick seaweed salad is not only a delicious addition to your weeknight dinner, but it’s also a great way to incorporate healthy greens into your diet. With its vibrant colors and crunchy texture, it’s sure to please everyone at the table.

Ingredients

• 1 cup dried seaweed (wakame or any edible variety)
• 1/2 cup red bell pepper, thinly sliced
• 2 tablespoons sesame seeds
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sugar
• 1 teaspoon sesame oil
• Fresh cilantro for garnish (optional)

Instructions

1. Rehydrate the Seaweed: Soak the dried seaweed in warm water for about 10 minutes or until it expands and becomes tender. Drain and gently squeeze out excess water.
2. Mix the Dressing: In a small bowl, combine soy sauce, rice vinegar, sugar, and sesame oil. Stir until the sugar dissolves.
3. Toss the Salad: In a larger bowl, combine the rehydrated seaweed, sliced red bell pepper, and sesame seeds. Pour the dressing over and toss well to coat.
4. Garnish: If desired, top with fresh cilantro for an extra touch of flavor and color.
5. Serve: Enjoy the salad chilled or at room temperature, perfect alongside your favorite main dishes!