Ingredient Substitution for Japanese Cooking

Discussion
  • Essential Japanese Condiments | Easy Japanese Recipes at JustOneCookbook.com

    Here is the working list of ingredient substitution for Japanese cooking that frequently appears when you cook Japanese dishes. Click on the ingredient to learn more about it, and substitution is written below each ingredient. (11/2018)

    Condiments

    • Dashi (Japanese stock): Unfortunately, there is no substitute if you want to make Japanese food.  Dashi is the fundamental of Japanese flavors and without it, you can’t produce authentic flavors. The good thing is that dashi is super easy and simple to prepare (just need 30 minutes or less).  All you need is water, kombu (edible kelp) or/and dried bonito flakes (katsuobushi). You can choose one of 3 ways to make dashi. If you’re vegetarian, make Kombu Dashi or Shiitake Dashi. You can use dashi packet (tea bag style) to cut down on time. Learn more about different types of dashi here.
    • Mirin (sweetened sake): 1 Tbsp mirin = 1 Tbsp water (or sake) + 1 tsp sugar.
    • Miso (soy bean paste): Unfortunately, there is no substitute for the flavor of miso. Korean Doenjang (soy bean paste) can’t be used as they have a different taste.
    • Rice vinegar: White vinegar (more tangy and stronger) or apple cider vinegar (mild, but it has a faint apple flavor).
    • Sake: Dry sherry, Chinese cooking wine, or water.
    • Soy sauce

    Dry Ingredients

    • Panko(American) breadcrumbs, but it will be less flaky and light
    • Potato starch: Use corn starch instead.

    Meat + Fish + Protein

    Produce

    • Daikon: For any simmered dishes, you can use turnips or other root vegetables that are available for a similar texture.
    • Gobo: Any similar crunchy root vegetables.
    • Kabocha: Butternut squash or acorn squash, however, they are less sweeter than kabocha.
    • Lotus root (Renkon): Any similar crunchy root vegetables. You may find lotus roots in Chinese or Korean grocery stores.
    • Mitsuba: Unfortunately, there is no herb that tastes like mitsuba. Please use green onion to garnish your dish.
    • Negi/Long Green Onion: You can use leeks for the texture or use more green onions/scallions. Texture is similar to leeks but taste is similar to green onions/scallions.
    • Nagaimo: Grate potato can be used for grated nagaimo.
    • Shiso: Unfortunately, there is no herb that tastes like shiso.  Closest substitute is perilla leaf you can get in Korean grocery store.
    • Sweet Potato (Satsumaimo): You can use American sweet potato (more orange color), but it’ll be less sweet. Adjust the sweetness with sugar, mirin, or other alternatives.

    Related Posts

  • Just One Cookbook: Essential Japanese Recipes

    Love Our Recipes?

    Leave A Comment

    Your email address will not be published. Required fields are marked *

    What type of comment do you have?

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Discussion

  • Lee wrote:
    • Nami wrote: