What are Main Dishes in Japan?
A guide to Japanese main dishes
In Japan, okazu are dishes eaten with rice, such as grilled fish, simmered dishes, fried chicken, and tamagoyaki.
They are an important part of Japanese meals, and there are many kinds of okazu to enjoy. This guide introduces some Japanese okazu that you may come across in Japan.
Fish Dishes 🐟
Hokke no Hiraki (ほっけの開き)
Hokke (Atka mackerel) split open, lightly dried, and grilled. It has a rich, savory flavor and is often served as a large grilled fish.
Saba Shioyaki (さば塩焼き)
Mackerel grilled with salt. It has a simple savory flavor and is commonly served with grated daikon and lemon.
Hokke Shioyaki (ほっけ塩焼き)
Hokke (Atka mackerel) grilled with salt. It’s known for its large fillet and simple, savory flavor.
Yaki-zake (焼き鮭)
Salmon grilled with salt. It’s a simple and popular Japanese fish dish often served with rice.
Sanma (さんま)
Pacific saury, a seasonal fish often grilled with salt. It’s especially popular in autumn in Japan.
Shishamo (ししゃも)
Small fish often grilled and eaten whole. Shishamo is commonly served as a simple Japanese side or main dish.
Buri Daikon (ぶり大根)
Yellowtail simmered with daikon radish in a savory and slightly sweet Japanese broth. It’s a classic home-style dish.
Buri Kama (ぶりカマ)
Grilled yellowtail collar. It’s rich, flavorful, and has more fat than the regular fillet.
Aji Fry (アジフライ)
Horse mackerel coated with breadcrumbs and deep-fried. It’s crispy on the outside and tender inside.
Kaki Fry (カキフライ)
Oysters coated with breadcrumbs and deep-fried. They’re crispy outside and juicy inside.
Sakana no Ara-ni (魚のあら煮)
Fish head, bones, and other parts simmered in a savory and slightly sweet Japanese sauce. It’s a traditional way to enjoy the whole fish.
Aji no Nanban-zuke (アジの南蛮漬け)
Fried horse mackerel marinated in a sweet and tangy vinegar sauce with vegetables. Other fish, such as mackerel, can also be used.
Meat Dishes 🍖
Nikujaga (肉じゃが)
Beef or pork simmered with potatoes, onions, and carrots in a savory and slightly sweet sauce. It’s a classic Japanese home-style dish.
Chikuzen-ni (筑前煮)
Chicken and vegetables such as lotus root, carrots, and mushrooms simmered in a savory Japanese broth.
Karaage (唐揚げ)
Japanese-style fried chicken marinated and coated before being deep-fried. It’s crispy outside and juicy inside.
Shogayaki (生姜焼き)
Thinly sliced pork cooked with ginger, soy sauce, and other seasonings. It’s a popular Japanese home-style dish.
Buta no Kakuni (豚の角煮)
Chunks of pork belly slowly simmered in soy sauce, sake, and other seasonings until very tender.
Yakitori (焼き鳥)
Chicken pieces grilled on skewers, often seasoned with salt or a sweet soy-based sauce. It’s popular at izakaya and casual restaurants.
Tsukune (つくね)
Japanese chicken meatballs grilled on skewers. They are often seasoned with a sweet soy-based sauce. You may also see a raw egg yolk served with tsukune. In Japan, it’s common to dip the tsukune into the egg yolk before eating.
Tonkatsu (とんかつ)
Breaded pork cutlet deep-fried until crispy. It’s usually served with shredded cabbage and a savory sauce.
Menchi-katsu (メンチカツ)
A breaded and deep-fried patty made with ground meat, usually beef, pork, or a mixture of both.
Korokke (コロッケ)
A Japanese-style croquette made with mashed potatoes, meat, or vegetables, coated with breadcrumbs and deep-fried.
Motsu-ni (もつ煮)
Beef or pork offal simmered with vegetables in a savory miso-based broth. It’s a hearty dish often enjoyed at izakaya and casual Japanese restaurants.
Chicken with Black Vinegar Sauce (鶏の黒酢あん)
Fried chicken and vegetables coated in a sweet and tangy black vinegar sauce. It’s a popular Japanese-style combination of crispy food and a flavorful sauce.
Tori Nanban (鶏南蛮)
Deep-fried chicken served with a sweet and tangy vinegar sauce, often with tartar sauce. It’s a popular Japanese dish.
Karaage no Mizore-ni (唐揚げのみぞれ煮)
Deep-fried chicken simmered in a flavorful broth with grated daikon. The grated daikon gives the dish a light and refreshing flavor.
Piman no Nikuzume（ピーマンの肉詰め）
Green peppers stuffed with seasoned ground meat and cooked until tender.
Tatsuta-age (竜田揚げ)
A Japanese-style fried dish coated with potato starch before deep-frying. Chicken is commonly used, but fish such as tuna or mackerel can also be used.
Tofu & Vegetable Dishes 🌱
Agedashi Tofu (揚げ出し豆腐)
Tofu coated with potato starch and deep-fried, then served in a flavorful dashi-based broth.
Tofu Hamburger (豆腐ハンバーグ)
A Japanese-style hamburger made with tofu. Some versions contain meat, while others are made entirely with tofu. It has a softer and fluffier texture than a regular hamburger.
Nasu Dengaku (なす田楽)
Eggplant grilled or baked with a sweet miso glaze. It’s soft, savory, and slightly sweet.
Kuruma-fu no Fry (車麩のフライ)
Kuruma-fu, a type of Japanese wheat gluten, coated and deep-fried like a cutlet. It’s a popular plant-based option at some Japanese vegan restaurants.
Dietary Information 🌱
Japanese dishes can contain ingredients that may not be obvious from the name or appearance.
For example, dashi is often used to add flavor, and some dashi is made from fish such as bonito. If you’re vegan or vegetarian, check the ingredients or ask whether the dish contains animal products.
Some dishes may also have different ingredients depending on the restaurant or region, so checking the ingredients is a good idea if you have dietary restrictions.
Let’s try a lot of Japanese Main Dishes! 🍚✨ 🇯🇵