How To Host a Japanese Dinner Party at Home in 5 Easy Steps

Categories: On the Menu

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The cold, rainy weather coupled with PHEW (post holiday empty wallet syndrome) means there has never been a better time to entertain at home. If you're sick of cooking up chicken and salad dinners for friends and family, follow these easy steps to create a delicious Japanese-themed dinner at home.

Start with sushi: It's actually quite easy to whip up a batch of sushi rice and cover it with a bit of sushi-grade fish to set on top of it. We went with salmon, but depending on your fish market, there are many options available. And if your sushi rice happens to turn out less than ideally sticky, throw it in a bowl and put the fish directly on top. Remember to pick up some pickled ginger and wasabi for accompaniment.

Throw in some veggies: For this dinner party, we chose to quickly pickle some cucumbers (try this recipe) and served them beside some pan-seared King mushrooms, which actually ended up being the stars of the dinner. Simply slice the King mushrooms, brush with oil, and sear in a hot skillet until lightly golden on the edges. Chop up some Bok Choy and sauté that as well. These three together make a lovely salad.

Fill your guests with Udon: Sushi-grade fish isn't cheap, so if you want to keep the amount you serve to a minimum, add in a nice Udon noodle soup to fill up hungry guests. Udon noodles are also excellent fried in olive oil with ginger, garlic, and scallions, if you're looking for a slightly different take on things.

Finish things off with a scoop of green tea ice cream: Everything seems fancier when served in courses, so don't forget to have dessert. You can buy excellent green tea ice cream at most supermarkets now. Top with a bit of freshly shaved white chocolate if you're feeling fancy.

Don't forget the sake: We got a huge bottle Gekkeikan Sake for less than $10, and after a glass or two, the dinner seemed pretty darn authentic.

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8 comments
green tea ice cream
green tea ice cream

It's good that desserts comes with all meals. That menu is so nice to choose from. Thanks for sharing. Hope for more choices on some food combinations!

Kevin Shalin
Kevin Shalin

Doc Ricky, as much as I respect your ideas,writing, and opinions, I disagree with your take on this piece and feel your comments are a little carried away.

Thomking2002
Thomking2002

Can you tell me where the best fish can be found, specifically sashimi grades?

Doc Ricky
Doc Ricky

This is one of those stereotypical Americanized interpretation of Japanese cuisine gone oh so wrong. You'd need to be pretty drunk to see this as authentic. Easy to whip up a batch of sushi rice? And stickiness as your only barometer (no vinegar, no mirin, no ohitsu)? Ersatz chirashi? Udon and olive oil?

I suspect a poor respect for the art and craft for the heritage of the humble Japanese cook.

Gerimariaharris
Gerimariaharris

I'm sure I did oversimplify the writing of the piece, but I actually spent quite a bit of time researching recipes, heading to Asians markets and procuring authentic ingredients. Yes there was vinegar, mirin, etc., and the taste was actually quite good, but the stickiness is what caused me the most problems, so I focused on that. I appreciate your comment, though, and you make good points.

Doc Ricky
Doc Ricky

Obviously, there's more to cuisine than ingredients. :)

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