Japanese Culture Archives - Mizkan

 Top 3 Tokyo Olympics Inspired Japanese Recipes 

Inspired by the recent Tokyo Olympics we want to inspire chefs to make Japanese dishes using Mizkan Chef’s vinegars and seasoning. From vegan to beef recipes, discover exciting lunch and dinner recipes that will surely be liked by your customers. 

Unagi Don Recipe 

Let’s start off with the most popular food used in Japanese cuisine; fish and seafood. Learn how to make the classic Unagi don (Unadon) dish consisting of eel fillets served on top of steamed rice. 


  • 120g Eel  
  • 100g Japanese rice 
  • 50ml Soy sauce 
  • 5g Sugar 
  • 50ml Honteri 
  • 10ml Shiragiku 
  • 2g Toasted Sesame Seeds (for garnish)

Preparation Method: 

  1. Unagi sauce: mix soy sauce, Honteri, sugar and Shiragiku in a small pan on medium heat. Once the sugar is dissolved, turn the heat to low and continue to simmer until thickened (maximum 15 minutes). Turn the heat off and let it cool. 
  2. Eel preparation: live eels are generally split down the back or belly, gutted, and boned, butterflied. However, if you’re getting frozen eels, you just have to cut them width-wise. 
  3. Once cut, broil the fillets for 5-7 minutes. Once done, dip them in unagi sauce and broil again for 60 seconds.  
  4. Serve them on top of steamed rice

 Gyudon Recipe

A staple in Japanese cuisine, Gyudon (Japanese Beef Bowl) is a quick recipe consisting of thin slices of beef served on top of steamed rice. 


  • 100gm thinly sliced rib-eye beef 
  • 110gm cooked Japanese rice 
  • ½ Onion 
  • 50ml soy sauce 
  • 100ml dashi soup stock 
  • 50ml Honteri 
  • 10gm sugar 
  • 15ml Shiragiku vinegar brewed with sake lees 
  • 2g Red Pickled Ginger (Beni Shoga For Garnish) 

 Preparation Method: 

  1. Thinly slice the beef and onion. 
  2. Mix dashi soup stock, soy sauce, mirin, sugar, sake, and water into a pan on medium heat. Add onion and cook until soft. Turn the heat to full and add sliced beef and simmer until fully cooked. 
  3. Serve the beef and onions on a bowl of steamed rice. 

Vegan Japanese Recipes – Agedashi Tofu 

It’s important for chefs to create recipes that cater for all customers. Learn how to make Agedashi Tofu, a simple Japanese recipe consisting of deep-fried tofu. 


  • 5gm Potato starch 
  • 1x Spring onion green part finely sliced
  • 300ml+ Vegetable oil for frying 
  • 50ml Honteri 
  • 50ml Soy sauce 
  • 200ml Dashi stock 
  • 50ml Sake
  • 2g Thinly Sliced Spring Onion Green Tops (for garnishing)

 Preparation Method: 

  1. Sauce preparation: add Honteri, soy sauce, dashi stock and sake in a saucepan and bring to boil before turning off the heat.
  2. Tofu preparation: Thoroughly drain the block of tofu by wrapping it in paper towel. Cut it into small cubes and coat it with potato starch. 
  3. Deep-fry the tofu until golden brown. 
  4. Once fried and excess oil has been drained, pour the sauce at the base of the bowl you’ll be using to serve the tofu.
  5.  Garnish the tofu with finely sliced spring onions. 

So, whether you need to prepare a quick Japanese lunch for your customers or give them a fine-dining experience in your restaurant – you have 3 exciting healthy Japanese dishes you can make your own using our premium vinegars and mirin-style seasoning. 

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