Name: How to Make Izakaya-Style Otsumami: 5 Japanese Beer Snack Recipes
Prep time: 75 min
Cook time: 15 min
Total time: 90 min
Yield: 3
Cuisine: Japanese
Ingredients: 200g chicken (fried nankotsu); 2tsp cooking sake (fried nankotsu); 2tsp powdered chicken soup stock (fried nankotsu); 2g ground garlic (fried nankotsu); 3Tbsp potato starch (fried nankotsu); cooking oil as needed (fried nankotsu); eihire (grilled eihire); mayonnaise (grilled eihire); japanese shichimi chili pepper (grilled eihire); 200g cabbage (yamitsuki cabbage); 1.5Tbsp sesame oil (yamitsuki cabbage); 1/2Tbsp sesame seeds (yamitsuki cabbage); 1tsp powdered chicken soup stock (yamitsuki cabbage); 1/3tsp salt (yamitsuki cabbage); 1 tomato (about 100g) (sliced tomato salad); 20g onion (sliced tomato salad); 1.5Tbsp vinegar (sliced tomato salad); 2tsp sugar (sliced tomato salad); 1Tbsp extra virgin olive oil (sliced tomato salad); 1/8tsp salt (sliced tomato salad); parsley if you desire (sliced tomato salad); 200g edamame (boiled edamame); 30g salt (for water) (boiled edamame); 2tsp salt (for rubbing) (boiled edamame); 1000ml water (boiled edamame)

How to Make Izakaya-Style Otsumami: 5 Japanese Beer Snack Recipes

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When drinking at an izakaya (Japanese pub), it’s customary to enjoy small dishes called otsumami. Derived from the word tsumami, meaning "to pick up," these bite-sized treats are designed for easy eating. Quick to prepare and packed with flavor, they make the perfect complement to your favorite alcoholic beverages.

The essence of dining at an izakaya is to enjoy lively conversations in a relaxed setting. As a result, the menu favors dishes that are served quickly, easy to eat, and perfect for leisurely, shared dining.

Some popular otsumami include karaage (Japanese fried chicken), eihire (grilled stingray fin), sliced tomato, edamame (boiled soybeans), gyoza (dumplings), yakitori (grilled chicken skewers), tsukemono (Japanese pickles), and Japanese potato salad.

Additionally, many izakayas offer their own unique dishes, as well as seasonal and local specialties, creating a dynamic and varied menu.

In this recipe, I’ve chosen a selection of popular izakaya dishes, including crispy fried nankotsu, savory grilled eihire, flavorful yamitsuki cabbage, refreshing sliced tomato salad, and classic boiled edamame. Each dish is easy to prepare and perfect for recreating the izakaya experience at home.

To complement these small dishes, izakayas typically serve beer, shochu, chuhai (a mix of shochu or vodka with fruit juice and soda), Japanese sake, and sometimes cocktails. One of Japan’s most popular alcoholic beverages, lemon sour, is made with shochu, lemon juice, and soda water, often with a bit of sugar or sweetener added.

A typical izakaya dining experience starts with lighter otsumami like edamame or sliced tomatoes, often paired with a refreshing beer or chuhai. As the meal progresses, guests may opt for bolder drinks like sake or shochu, which pair well with heartier dishes such as karaage or yakitori. Ultimately, it’s all about personal preference—so enjoy your meal your way!

Exploring different izakayas can be an exciting culinary adventure in Japan! But even if you’re not traveling, you can still recreate the izakaya experience at home with these recipes. What’s your favorite otsumami? Let us know in the comments!

Instructions

1) Fried Nonkotsu

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1. Gather the Ingredients: chicken nankotsu, cooking sake, powdered chicken soup stock, ground garlic, potato starch, and cooking oil as needed.

2. Prepare a plastic bag and add the nankotsu to it. Then, add the cooking sake, powdered chicken soup stock and ground garlic. Close the bag and rub it with your hands to evenly coat the nankotsu. Let it rest for at least 15 minutes.

3. Add the potato starch to the same bag, and rub it with the nankotsu again to coat them well.

4. Heat the cooking oil in a pot over medium heat. Once the oil reaches about 170-180℃, add the nankotsu and deep-fry for about 5-7 minutes, or until fully cooked.

5. Remove the nankotsu from the oil and drain the excess oil on a wire rack with paper towels.

6. Serve the nankotsu on a plate. Sprinkle with lemon juice and black pepper if desired. Enjoy!

2) Grilled Eihire

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1. Gather the Ingredients: eihire (desired amount), mayonnaise, Japanese shichimi chili pepper.

2. Place the Eihire in a toaster and heat for about 3 minutes, or until they are slightly charred.

3. Tear the eihire into bite-sized pieces or thin strips. Serve with mayonnaise mixed with Japanese Shichimi chili peppers for dipping. Enjoy!

Expert's Tip

Japanese rice crackers make an excellent choice for otsumami, offering a satisfying crunch and a rich, savory flavor that pairs perfectly with beer and Japanese sake. Even if you don’t drink alcohol, these crispy delights are just as enjoyable as a snack alongside a cup of Japanese green tea, making them a versatile treat for any occasion.

3) Yamitsuki Cabbage

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1. Gather the Ingredients: cabbage, sesame oil, sesame seeds, powdered chicken soup stock, and salt.

2. Cut the cabbage into bite-sized pieces.

3. Place the cabbage in a plastic bag.

4. Add the sesame oil, sesame seeds, powdered chicken soup stock and salt to the bag, then close it.

5. Rub the bag with your hands to evenly coat the cabbage with the seasonings. Then set the bag aside for at least 30 minutes to allow the flavors to develop.

6. Serve the yamitsuki cabbage in a bowl or on a plate. Enjoy!

4) Sliced Tomato Salad

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1. Gather the Ingredients: tomato, onion, vinegar, sugar, extra virgin olive oil, salt, and parsley (optional).

2. Slice the tomato into 1cm thick pieces. Thinly slice the onion. Soak them in water for 5-10 minutes, then drain well and pat dry with paper towels.

3. Prepare a bowl and combine the vinegar, sugar, olive oil and salt. Mix them well together. Then, add the sliced onion to complete the dressing.

4. Serve the sliced tomatoes on a plate and drizzle the dressing over them. Sprinkle some parsley if you prefer. Enjoy!

5) Boiled Edamame

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1. Gather the Ingredients: edamame, salt (for water), salt (for rubbing), and water.

2. Trim the edges of the edamame to allow the salt to infuse more easily.

3. Rub the 2tsp of salt over the edamame to remove any fuzz from the skin.

4. Bring 1000ml water to a boil and dissolve the 30g of salt. Then, add the edamame and boil for about 3-5 minutes, or until they reach your desired texture.

5. Once the edamame are cooked to your liking, drain the water using a strainer. Serve them on a plate. Enjoy!

Megumi Moriya

Megumi is a recipe writer based in Chiba, Japan. She carries a Bachelor in the Faculty of Foreign Studies and is interested in creating content about Japanese cuisine and traditional confectioneries. Megumi is most interested in making Japanese recipe content, and in her free time, she likes to play the piano, make handcrafted goods, and hula dance. She hopes to inspire Japanese Taste readers to make Japanese recipes at home and of course share more about Japanese culture.

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