Japanese home food is quieter than the restaurant version: rice bowls, a good broth, and a few seasonings doing a lot of work. Dashi, soy and rice vinegar cover most of what you see here.
All 4 recipes
Oyakodon
A Tokyo comfort-food classic: chicken and onion simmered in a sweet soy dashi, finished with barely-set egg and slid over hot rice. The name means 'parent and child'.
Chicken Teriyaki
Real teriyaki is a technique, not a bottled sauce: the glaze is reduced in the pan around the chicken until it lacquers. Four ingredients, no cornflour.
Chicken Katsu Curry
Crisp panko chicken over rice with thick, mild Japanese curry sauce. The curry is sweeter and gluier than Indian or Thai curry, and that is exactly the point.
Gyudon
Japanese beef and onion rice bowl - thin beef simmered in a sweet-savoury dashi broth and spooned over hot rice. On the table in twenty minutes.