Japanese cuisine is renowned for its delicate flavors and unique preparation methods. Whether you’re a home cook or a culinary enthusiast, familiarizing yourself with common Japanese phrases used in cooking recipes can enhance your understanding and enjoyment of Japanese food. Here are some important terms and phrases that often appear in Japanese cooking recipes, complete with their definitions and example sentences to help you use them correctly.

だし (Dashi)
Dashi is a type of stock that serves as a base for many Japanese dishes. It is usually made from kelp (kombu) and dried bonito flakes (katsuobushi).
このレシピでは、まずだしをとってください。
(Please make the dashi first for this recipe.)

和える (Aeru)
To dress or toss ingredients, usually with seasonings or a sauce.
サラダにドレッシングを和えてください。
(Please dress the salad with the dressing.)

煮る (Niru)
To simmer or boil. This term is often used when referring to cooking ingredients in a liquid.
野菜を水で煮てください。
(Please simmer the vegetables in water.)

焼く (Yaku)
To grill or fry; the term is used for methods of cooking involving direct heat.
魚を焼く前に塩をふってください。
(Please sprinkle salt on the fish before grilling it.)

蒸す (Mushu)
To steam. This cooking method involves cooking food with steam heat.
シュウマイは中火で10分間蒸してください。
(Please steam the shumai over medium heat for 10 minutes.)

揚げる (Ageru)
To deep-fry. This phrase is used when submerging food in hot oil for cooking.
ポテトを金色になるまで揚げてください。
(Please deep-fry the potatoes until they are golden brown.)

切る (Kiru)
To cut. The term specifies the action of cutting or slicing ingredients.
玉ねぎを薄切りにしてください。
(Please thinly slice the onion.)

混ぜる (Mazeru)
To mix or stir. This is the action of combining ingredients together, typically with a spoon or spatula.
ボウルの中で卵をよく混ぜてください。
(Please mix the eggs well in the bowl.)

こねる (Koneru)
To knead. In cooking, this refers to the process of working dough with the hands.
生地が滑らかになるまでよくこねてください。
(Please knead the dough until it is smooth.)

味付け (Ajitsuke)
Seasoning or flavoring. This term describes the process of adding flavors to a dish using various condiments and spices.
最後に味付けをして、塩と胡椒で調整してください。
(Season it at the end, and adjust the taste with salt and pepper.)

炒める (Itameru)
To stir-fry or sauté. This method involves cooking food quickly over high heat with a small amount of oil.
野菜を炒めるときは、強火でさっと炒めてください。
(When stir-frying vegetables, do it quickly over high heat.)

冷ます (Samasu)
To cool down. This term is used when allowing food to cool, usually after cooking or boiling.
ケーキをオーブンから取り出して冷ましてください。
(Please take the cake out of the oven and let it cool.)

Understanding these phrases can greatly assist you when navigating Japanese recipes and cooking authentic dishes at home. Practice using these terms to enhance your culinary repertoire and impress your friends and family with your knowledge of Japanese cooking techniques.