Looking for a simple Japanese side dish that you can make in just a few minutes? This stir-fried Japanese long green onion with jako (dried young sardines) and almonds is one of those easy dishes that fits perfectly into an everyday Japanese meal.
The long green onion becomes sweet and tender as it cooks, while the jako adds natural umami and a little saltiness. Sliced almonds bring a pleasant crunch and nutty flavor.
Serve it with steamed rice, miso soup, and your favorite main dish for an easy Japanese home-style meal.
What is Jako?
You may have seen both shirasu and jako in Japanese supermarkets and wondered what the difference is.
They come from the same type of tiny young fish, usually sardines or anchovies, but the main difference is how they are processed.
Shirasu is usually boiled in salted water and retains more moisture, giving it a soft and fluffy texture.
Chirimen jako, often simply called jako, is dried further. It has less moisture, a firmer texture, and a more concentrated savory flavor.
For this recipe, I like using jako because its slightly dry texture works especially well in stir-fries. Read More
Recipe : Japanese Miso Eggplant & Green Pepper Stir-Fry
This miso eggplant and green pepper stir-fry is one of those everyday dishes you’ll find on many Japanese family tables during summer.
The eggplant becomes soft and juicy, while the peppers keep a little bite. Everything is coated in a sweet and savory miso sauce that’s perfect with steamed rice.
Harusame Salad is a classic Japanese side dish made with glass noodles (harusame), a light soy-based dressing, and a colorful mix of vegetables and protein. This refreshing and healthy dish is especially popular in the summer months, but it can be enjoyed year-round. It’s often served cold and works great as a side dish, a bento item, or even a light lunch.
This Pickled Red Turnip with Yuzu peel recipe is a perfect balance of sweet and tangy — a refreshing side dish that adds a pop of color to any meal. Quick and easy to make, these vibrant turnips are a great addition to salads, rice bowls, or just enjoyed on their own as a light, crunchy snack!
This Bean Sprout & Cucumber Yukari Salad is the perfect side dish to brighten up any meal! With crisp cucumbers, crunchy bean sprouts, and the unique flavor of Yukari (shiso flakes), it’s a simple yet flavorful bite. Quick, healthy, and full of that perfect umami flavor — you’ll want to make this over and over.
Hijiki (dried seaweed) and gobo (Japanese burdock root) are ingredients rich in dietary fiber and packed with nutrients. They also have a great texture, providing a satisfying bite and a sense of fullness. In this recipe, in addition to hijiki and gobo, I also use corn and string beans. This salad allows you to get a combination of iron, vitamins, minerals, and calcium all at once. It’s perfect as a side dish for a bento box or as a make-ahead dish for meal prepping.
Kiriboshi daikon no Nimono (切り干し大根の煮物) is a staple in Japanese bento boxes, appreciated for its rich flavor, satisfying texture, and ability to enhance the overall balance of the meal. Kiriboshi daikon (切り干し大根) are dried daikon radish strips that have been rehydrated and then used in various dishes. Kiri-boshi daikon, once simmered, has a unique texture that is slightly chewy and tender. It absorbs the rich flavors of the broth and seasonings, making it a flavorful addition to the dish. It is not only delicious but also nutritious. It is low in calories and high in dietary fiber, vitamins, and minerals. This dish is served as one of the various components in a bento box, often alongside rice, pickles, and other side dishes.
Hiyayakko (冷奴) is chilled tofu topped with seasonings and condiments. Depending on the toppings, you can enjoy various flavors of chilled tofu. In this episode, I put Japanese basil, cherry tomato and white sesame seeds. Then, pour the ponzu sauce.
Ohitashi (Blanched vegetables with Dashi) is a really delicate side dish made by draining the water from boiled vegetables and seasoning them with dashi broth, soy sauce, and mirin. It can also be a vegan side dish if you use a vegan dashi broth. The trick to this dish is to quickly blanch the vegetables to preserve their fresh texture. This dish can be served at room temperature or cold.
Tamagoyaki is the iconic egg recipe in Japan. We use dashi soup stock as the base and roll the egg mixture with using special pan. However, you can make Tamagoyaki without using it. In this recipe video, I introduce how to make Tamagoyaki in 2 ways; using special omelette pan and round shape frying pan.
