5 Best Japanese Fish Recipes


Fishing in Japan is hard work because many anglers crowd small lakes, especially where bass casting is concerned. Therefore, having the perfect bass fishing rod and reel combo is not enough if the conditions are unfavorable. We made things a bit more comfortable for you, as we have prepared five Japanese fish recipes you can make at home. This way, you do not have to worry about fishing shoes; a pair of sneakers is enough for you to go to your local supermarket and purchase the ingredients.

When it comes to Japanese cuisine, there are a few characteristics which distinguish this Asian cookery from any other. Expressing the season is done by using seasonal ingredients, and also by the display, which reflects the time of the year.

Eating with the five senses means taste, smell, touch, sight, and sound. Therefore, to Japanese chefs, it is not only essential for a meal to taste good, but a dish needs to smell good and look appetizing. Even the sound of pouring sake from a tokuri is important. Other features of the Japanese cuisine are enjoying the texture of foods and enjoying their color, too. We hope you will also like reading about the Japanese fish recipes we prepared.

Tekone Sushi Marinated Tuna Rice Bowl

This recipe comes from the South of Kyoto. Tekone sushi means mixing by hand. Marinating sashimi grade tuna in a mirin and soy sauce offers this specialty a unique flavor.

Start by blending and cooking sake, mirin, and soy sauce in a saucepan and place over medium temperature. When it starts bubbling, reduce the heat to medium-low, and cook for another five minutes. Proceeding this way, it will allow the alcohol to cook off, and the marinade to thicken. Set aside to cool down.

Next, cut tuna into small pieces, and combine with the marinade in a bowl. Leave in the refrigerator for half an hour.

It is time to prepare the sushi rice to your liking, then place in bowls and top with the marinated tuna. Slice shiso perilla leaves, and disperse them into each bowl. Top with sesame seeds, and put sushi ginger on the side. Another option is to use kizami shredded nori seaweed.


Unagi Hitsumabushi Grilled Eel Rice Bowl

Hitsumabushi is a Japanese specialty which includes barbecue eel fillet, steamed rice, sweet sauce with various condiments and garnishes. Besides preparation, a significant factor is the manner in which this dish is served. It must be divided into quarters: the first one should remain how it is, the second with seasoning, the third with dashi stock, and the forth can be served in whichever manner you prefer.

Start preparing the unagi sauce by mixing all the ingredients in a saucepan (2 tablespoons mirin, 1 tablespoon sake, 2 tablespoons soy sauce, and 1 tablespoon honey), over medium temperature. Stir until the sauce thickens, and then cut the unagi fillets into small strips.

For the first quarter, put rice in a bowl and pour unagi sauce on top. Add the unagi strips, and pour more sauce. Season with Sancho pepper powder and nori. For the second quarter, use another bowl with rice and unagi strips, and sprinkle with nori seaweed, chopped spring onions, and wasabi paste. In a third bowl, put some rice with hot dashi stock. Season with all condiments. The fourth quarter can be served in whichever way you prefer. Enjoy!


Chikara Udon with Mochi Cakes

A straightforward recipe, Chikara udon is one of Japan’s favorite udon noodle soup dish. The soup contains grilled or microwaved mochi rice cakes, depending on your preference. It can be an excellent choice for lunch or dinner.

First, you need to prepare the kelp flavored tsuyu based on the guidelines of diluting. Approximately 300ml of finished soup base is required.  

In a pan, get the soup to a boil and let it simmer. Add the udon noodles and allow the flavors to blend. Then, come in with slices of kamaboko (fish cake) and a sheet of fried beans.

Continue with preparing the mochi rice, by either grilling in the oven, or in the microwave; the choice is yours.

Mix the ingredients with the soup and layer spinach, the fried bean curd, and kamaboko on top. Finish with the mochi, and you will not only get tasty food but also a dish with a fabulous presentation.

Avocado and Tuna Salad in Avocado Skins

This tuna and avocado salad is a distinct, healthier choice for a light meal. Served in avocado skins, the dish combines sliced tuna, mashed avocado, salad vegetables, and tofu, creating a delicious, fresh, full of good fats and protein meal.

Begin by cutting the avocado in half. Scoop from the skin. To prevent turning brown, add some lemon juice. In a bowl, slice tuna, avocado, and tomato into pieces of similar sizes.

Combine wasabi and soy sauce. After mixing all ingredients, spoon the composition into the avocado skins. You can serve it as a fine appetizer, or a delightful lunch.


Mackerel Simmered in Miso Sauce

This simple mackerel recipe is a healthy fish specialty, with an increased boost of mouthwatering umami flavor. The secret to this dish’s success is the liquid miso, seasoned with dashi, for an extra savory kick.

During the time required for the fish to simmer, the miso permeates the flesh, which helps to soften the texture. Experience this tasty, flaky course, as a component of a traditional Japanese dinner or lunch.

Start by removing the skin from the ginger, slice it, and put it in a wide saucepan. Add mirin, liquid miso, sugar, cooking sake, and water. Bring to a boiling point, stirring from time to time, then reduce the temperature to low.

Meanwhile, slice across the grain of the mackerel fillets, 3 to 4 times, on each piece. Add the fish to the pan and cook for 15 minutes.

Afterward, shift the fillets on a serving plate. Pour the composition from the saucepan on top, and garnish with spring onions. Serve with rice and vegetables, and enjoy a healthy meal.


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