5 Most Popular Home-Cooked Winter Dishes in a Japanese Household
When winter wraps Japan in its chilly embrace, there’s nothing quite like the comfort of a home-cooked meal to warm you up from the inside out
When winter wraps Japan in its chilly embrace, there’s nothing quite like the comfort of a home-cooked meal to warm you up from the inside out. Japanese households have mastered the art of cozy, soul-soothing dishes that bring families together around the dinner table. From bubbling hot pots to hearty stews, these winter favorites are not only delicious but steeped in tradition.
So grab a pair of chopsticks (or a spoon if that’s more your style), and let’s explore five of the most popular home-cooked winter dishes in Japan that you can easily recreate in your own kitchen!
Dish 1: Nabe (Hot Pot)
“Nabe” (鍋) literally means “pot,” but it’s so much more than that—it’s an experience!
Description:
Nabe is like a winter party in a pot! It’s a communal dish where everyone gathers around, cooking ingredients together in a flavorful broth. The beauty of nabe is its versatility. You can make shabu-shabu, where you swish thin slices of meat in hot broth, or go for sukiyaki, a sweet-savory mix of beef, vegetables, and tofu simmered to perfection.
Recipe:
For a simple nabe, you’ll need:
1 liter of dashi (Japanese soup stock)
200g thinly sliced meat (beef, pork, or chicken)
An assortment of veggies (Chinese cabbage, mushrooms, carrots, leeks)
Tofu, udon noodles, and your favorite dipping sauces (ponzu or sesame sauce)
Instructions:
Heat the dashi in a large pot until it starts to simmer.
Add the heartier vegetables first (like carrots and cabbage stems), followed by tofu and meat.
Once everything is cooked through, dip each bite into your favorite sauce and enjoy!
Origin:
Nabe has been a winter staple in Japan for centuries, traditionally enjoyed as a way to stay warm in the colder months. Each region has its own variation, making it a beloved dish from Hokkaido in the north to Kyushu in the south.
Alternatives:
If you can’t find dashi, swap it with chicken or vegetable broth. Feel free to mix and match your favorite veggies and proteins—nabe is all about using what you have on hand!
Dish 2: Oden
The ultimate Japanese comfort food that’s as much a street food as it is a home-cooked favorite.
Description:
Oden is a simmering pot of goodness filled with daikon (Japanese radish), fish cakes, boiled eggs, and tofu. It’s slow-cooked in a light, soy-flavored dashi broth, letting all the ingredients soak up the flavors. It’s the kind of dish that gets better the longer it simmers, making it perfect for lazy winter afternoons.
Recipe:
Ingredients:
1 liter of dashi
1/4 cup soy sauce
2 tbsp mirin
A mix of oden staples (like chikuwa, konjac, boiled eggs, and daikon)
Instructions:
Prepare the dashi broth, adding soy sauce and mirin for seasoning.
Add your ingredients, starting with daikon (since it takes the longest to cook).
Let everything simmer for at least an hour. The longer, the better!
Origin:
Oden dates back to the Edo period, where it was a popular street food. It’s still a hit at yatai (street stalls) during winter festivals, bringing a nostalgic taste of old Japan.
Alternatives:
No fish cakes? No problem! You can use firm tofu, mushrooms, or even potatoes as substitutes.
Dish 3: Tonjiru (Pork Miso Soup)
Think of tonjiru as miso soup’s heartier cousin—it’s packed with veggies and pork for a soul-warming experience.
Description:
Tonjiru (豚汁) is a rich, comforting soup made with pork, miso, and an array of vegetables. It’s the perfect way to elevate your usual miso soup with added protein and flavor. This dish is a staple in Japanese homes, especially during the colder months, when everyone craves something warm and filling.
Recipe:
Ingredients:
100g thinly sliced pork belly
1 carrot, thinly sliced
1 potato, diced
1/2 daikon radish, sliced
1 block of firm tofu, cubed
1 tbsp sesame oil
4 cups dashi
3 tbsp miso paste
Instructions:
Heat sesame oil in a pot and sauté the pork until it’s no longer pink.
Add the carrots, potatoes, and daikon, cooking for a few minutes until slightly tender.
Pour in the dashi and bring it to a boil, then reduce to a simmer for about 10 minutes.
Stir in the miso paste (dissolve it in a ladle with some broth first), add tofu, and simmer for another 5 minutes.
Serve hot, garnished with green onions for extra flavor!
Origin:
Tonjiru is believed to have originated in the rural regions of Japan, where farmers needed a hearty meal to warm them up after a day in the fields. It’s a dish that brings a sense of nostalgia and comfort to many Japanese families.
Alternatives:
Not into pork? You can easily swap it for chicken, or go vegetarian by using mushrooms and extra tofu. White miso is milder, but if you want a deeper flavor, try red miso!
Dish 4: Nikujaga (Meat and Potato Stew)
The Japanese answer to comfort food, nikujaga is like a warm hug in a bowl.
Description:
Nikujaga (肉じゃが) literally translates to “meat and potatoes,” but it’s so much more than that. This sweet-savory stew made with thinly sliced beef, potatoes, onions, and a soy-based broth is the epitome of Japanese home cooking. It’s a simple yet satisfying dish that tastes like a mom’s love.
Recipe:
Ingredients:
200g thinly sliced beef (or pork)
2 potatoes, peeled and cubed
1 onion, sliced
1/2 cup dashi
1/4 cup soy sauce
2 tbsp sugar
2 tbsp mirin
1 tbsp vegetable oil
Instructions:
Heat the oil in a pot and sauté the beef until browned.
Add the onions and potatoes, cooking until the onions become translucent.
Pour in dashi, soy sauce, sugar, and mirin. Bring to a boil, then let it simmer until the potatoes are soft.
Let it sit with the lid on for a few minutes to soak up the flavors, and enjoy!
Origin:
Legend has it that nikujaga was created in the late 19th century by chefs in the Japanese navy, inspired by Western beef stews. It quickly became a household favorite, offering a taste of comfort and familiarity.
Alternatives:
You can use chicken or tofu for a lighter version. Sweet potatoes or pumpkin can also be used for a different twist!
Dish 5: Yudofu (Boiled Tofu)
A dish that proves simplicity is the ultimate sophistication.
Description:
Yudofu (湯豆腐) is a Kyoto specialty, perfect for those who enjoy lighter, healthier meals. It’s all about letting the delicate flavor of tofu shine through. The tofu is gently simmered in a simple dashi broth and served with dipping sauces like ponzu or sesame sauce. It’s clean, elegant, and perfect for cold winter nights.
Recipe:
Ingredients:
1 block of silken tofu
2 cups dashi
1 piece of kombu (dried seaweed)
Ponzu sauce for dipping
Green onions and grated ginger for garnish
Instructions:
Place the kombu in a pot with dashi and heat gently (don’t let it boil).
Cut the tofu into cubes and gently lower them into the broth.
Simmer for 5 minutes until the tofu is warmed through.
Serve with ponzu sauce and garnish with green onions and ginger.
Origin:
Yudofu has its roots in Buddhist temple cuisine, where simplicity and natural flavors are celebrated. It’s often enjoyed during winter in Kyoto, where hot pots are a cozy way to stay warm.
Alternatives:
If you can’t find kombu, you can use a simple vegetable broth. Add mushrooms or greens for extra flavor!
Sooooooo....
There you have it—five comforting, home-cooked winter dishes that are sure to bring a bit of Japanese warmth into your home! Whether you’re craving a hearty bowl of tonjiru or want to try your hand at a communal nabe experience, these dishes are perfect for cozy nights in.
Winter in Japan is all about gathering around the table with loved ones, sharing delicious food, and creating lasting memories. So, why not bring a taste of Japan to your kitchen? Try one (or all!) of these recipes, and let the warmth of Japanese cuisine chase away the winter chill.
Happy cooking, and いただきます (Itadakimasu)!