Common Japanese main and side dishes (okazu, ) Okazu (): Common Japanese main and side dishes Deep-fried dishes (agemono, ) Agemono (): Deep-fried dishes : bite-sized pieces of chicken, fish, octopus, or other meat, floured and deep fried. Common izakaya (居酒屋) food, also often available in convenience stores. : marinated fried fish. Korokke (croquette ): breaded and deep-fried patties, containing either mashed potato or white sauce mixed with minced meat, vegetables or seafood. Popular everyday food. Kushikatsu (): skewered meat, vegetables or seafood, breaded and deep fried. Satsuma-age (): fried fishcake (surimi), often used as an ingredient for oden. Tempura (): deep-fried vegetables or seafood in a light, distinctive batter. Kakiage Tonkatsu (): deep-fried breaded cutlet of pork (chicken versions are called chicken katsu). Agedashi dōfu (): cubes of deep-fried silken tofu served in hot broth. Grilled and pan-fried dishes (yakimono, ) Yakimono (): Grilled and pan-fried dishes Gyoza (): Chinese ravioli-dumplings (potstickers), usually filled with pork and vegetables (spring onion, leek, cabbage, garlic, and ginger) and pan-fried Kushiyaki (): skewers of meat and vegetables Motoyaki (): Baked seafood topped with a creamy sauce. Okonomiyaki () are savory pancakes with various meat and vegetable ingredients, flavored with the likes of Worcestershire sauce or mayonnaise. Takoyaki (): a spherical, fried dumpling of batter with a piece of octopus inside. Popular street snack. Teriyaki (): grilled, broiled, or pan-fried meat, fish, chicken or vegetables glazed with a sweetened soy sauce Unagi (), including Kabayaki (): grilled and flavored eel Yakiniku ("grilled meat" ) may refer to several things. Vegetables such as bite-sized onion, carrot, cabbage, mushrooms, and bell pepper are usually grilled together. Grilled ingredients are dipped in a sauce known as tare before being eaten. Horumonyaki ("offal-grill" ): similar homegrown dish, but using offal Jingisukan (Genghis Khan ) barbecue: sliced lamb or mutton grilled with various vegetables, especially onion and cabbage and dipped in a rich tare sauce. A speciality of Hokkaidō. Yakitori (): barbecued chicken skewers, usually served with beer. In Japan, yakitori usually consists of a wide variety of parts of the chicken. It is not usual to see straight chicken meat as the only type of yakitori in a meal. () is flame-grilled fish, often served with grated daikon. Was one of the most common dishes served at home. Because of the simple cuisine, fresh fish in season are highly preferable. Some species traded as dried fish, such