5 Simple and Delicious Camping Recipes from Japan

Quick answer: five Japanese camp recipes that need little equipment are bacon-and-cheese leek rolls, herbed cheese mushrooms, Korean-style marinated eggs, grilled rice balls and classic curry.

Camping is busy enough already, and it is hard to find inspiration for camp cooking. The WhoWhy team shares five Japanese camping recipes that need relatively few tools and can be served quickly, so you can enjoy the scenery and still serve a tasty, ceremonial meal.

1. Bacon cheese rolls

Ingredients (serves 2)

• Leek (negi): 1
• Sliced cheese: 2 slices
• Bacon: 120 g
• Outdoor seasoning (or mixed herbs): to taste
• Cooking oil: to taste

Method

1. Wash the leek and cut it into 9 equal pieces. If the white part is not enough, use the green part.
2. Cut each slice of cheese into 3 pieces, making 2 sets.
3. Wrap bacon around each portion (about 3 leek pieces and 2 pieces of cheese) and thread on a skewer.
4. Oil a hot sandwich maker, arrange the rolls neatly and cook slowly over low heat.
5. Season with pepper or outdoor seasoning and serve.

▼ Speaking of hot sandwich makers, Japan's well-known 4w1h is hard to beat:

4w1h Hot Sandwich Maker 4w1h_001R

2. Mushrooms with cheese and herbs

Ingredients (serves 2)

• Mushrooms: 2 packs
• Minced garlic: 1 teaspoon
• White wine: 30 ml
• Butter: 1 tablespoon
• Parmesan cheese: 2 tablespoons
• Salt and black pepper: to taste
• Parsley (chopped): to taste

Method

1. Put butter and garlic in a frying pan and heat, taking care not to burn the garlic.
2. When the garlic is fragrant, add the mushrooms and stir-fry with salt and black pepper.
3. When the mushrooms are partly cooked, add the white wine and steam them in the pan.
4. Once the alcohol has evaporated and the liquid has reduced, sprinkle with parmesan and chopped parsley.

Tip: parmesan is already salty, so use less salt and pepper, or squeeze in some lemon juice for a fresher taste.

3. Korean-style marinated “mayak” eggs

Ingredients (serves 6)

• Eggs: 6
• Spring onion, white part: 12 cm
• Spring onion, green part: 6 cm
• Grated garlic: to taste
• White sesame seeds: 1.5 tablespoons
• Soy sauce: 100 ml
• Water: 100 ml
• Soft brown sugar: 3 tablespoons
• Dried chili: 2 (use 1 or half, depending on taste)

Method

1. Soft-boil the eggs: lower them into boiling water for 6 minutes 20 seconds, crack the shells, cool in cold water, then peel.
2. Chop the spring onions. In a container, mix the onions, sesame seeds, garlic, soy sauce, water and sugar until the sugar dissolves.
3. Cut the seeded chili into rings with kitchen scissors and add to the sauce to taste.
4. Submerge the eggs completely in the sauce and refrigerate overnight.

4. Classic Japanese grilled rice balls

Ingredients (serves 4)

• Rice: 3 bowls (400 g)
• Tempura scraps (or a filling of your choice): 2 to 3 tablespoons
• Mentsuyu (noodle soup base): 1 tablespoon
• Chopped chives: a little
• White sesame seeds: a little

Method

1. Mix all the ingredients into the rice.
2. Shape into rice balls.
3. Grill or pan-fry both sides until golden.

5. Classic curry

Ingredients (serves 4)

• Chicken thigh: 2 pieces, cut into chunks
• Onions: 2
• Grated garlic and ginger: to taste
• Cooking oil: to taste
• Butter: 20 g
• Canned tomatoes: 1 can
• Milk: 300 ml
• Water: 200 ml
• Curry roux: 4 blocks
• Hon-dashi style seasoning: to taste
• Ketchup: to taste
• Sugar and salt: to taste

Method

1. Dice the onions.
2. Saute the onions with garlic and ginger until fragrant.
3. Add the chicken, canned tomatoes and water, cover and simmer for about 15 minutes.
4. Turn off the heat, add the milk and curry roux and stir well.
5. Heat gently again and finish with ketchup, seasoning, sugar and salt.

▼ Want a light, easy pot for one? The Coleman set is a good pick:

Coleman Pack-Away Solo Cooker Set 2000012957

Share your recipe

Those are this round of camping recipes. If you love inventing camp meals, send yours through the WhoWhy contact page and help make camping time more colorful for everyone.