Yasai Itame (Japanese Stir-Fry) Recipe

Stuck in a dinner loop? Break out with Yasai Itame (Japanese stir-fry)—a quick, umami-packed, weeknight savior that turns humble veggies into a glossy, craveable meal. It’s fast, flexible, and wildly satisfying. If you love smart, simple dinners, you might also enjoy the flavor-forward Pepper Lunch–style skillet.

Why You’ll Love It

Big flavor, little effort: A savory-sweet sauce clings to every bite for maximum umami.
Ridiculously fast: From chopping to plate in about 20 minutes.
Flexible: Mix and match vegetables and proteins you already have.
Better than takeout: Fresher taste, lighter feel, and weeknight easy.

This Japanese vegetable stir-fry is your new quick Japanese dinner. The combo of soy sauce, sake, and mirin builds a clean, balanced umami sauce that makes even “lonely fridge vegetables” taste intentional.

Ingredients

Makes 2 generous servings (or 4 as a side).

2 tbsp neutral oil (vegetable or canola)
2 cloves garlic, minced
1-inch piece fresh ginger, grated (about 1 tsp)
1/2 medium onion, thinly sliced
1 medium carrot, julienned (about 1 cup)
1 bell pepper, thinly sliced
2 cups shredded green cabbage
3.5 oz shiitake mushrooms, sliced (about 1 1/2 cups)
8 oz pork belly or boneless skinless chicken thighs, thinly sliced (optional)

For the Sauce

3 tbsp soy sauce (regular, not low-sodium)
2 tbsp sake
1 tbsp mirin
1 tsp sugar
Pinch of white pepper

Instructions

Prep first: Wash, cut, and measure everything. Stir-fries move fast; once you start, you won’t have time to julienne a carrot.
Make the sauce: In a small bowl, whisk soy sauce, sake, mirin, sugar, and white pepper until the sugar dissolves. Set aside.
Cook the protein (optional): Heat oil in a large wok or skillet over medium-high heat. Add sliced pork belly or chicken; stir-fry until browned and cooked through, 3–4 minutes. Transfer to a plate.
Sauté aromatics: Add garlic and ginger to the hot pan. Stir for 30 seconds until fragrant—do not brown.
Stir-fry veggies: Add onion and carrot; cook 2 minutes. Add bell pepper and shiitakes; cook 2 minutes more.
Add cabbage and protein: Return meat to the pan (if using), add cabbage, and toss 1–2 minutes until the cabbage just begins to wilt.
Sauce it: Pour in the sauce. It will sizzle and steam. Toss constantly for 30–60 seconds until everything is glossy and evenly coated.
Serve: Spoon over hot steamed rice and eat immediately.

For sesame aroma without overpowering the dish, finish with a light drizzle of toasted sesame oil. If you’re out, check these sesame oil substitutes that actually work .

Tips & Variations

High heat + space: Don’t crowd the pan or your veggies will steam. Work in batches if needed.
Timing matters: Start with firmer vegetables (carrot, onion), then add quicker-cooking ones (bell pepper, mushrooms), and finish with cabbage.
Protein swap: Thinly sliced beef, shrimp, or even a quick scramble of 2 eggs at the end are all great.
Flavor boosters: A small knob of butter at the end (a Japanese teppan trick) adds richness. A few drops of rice vinegar brighten everything.
Veg spotlight: Try sweet Japanese yams—see the guide to Murasaki sweet potatoes —or swap in snap peas, bean sprouts, or baby bok choy.

Substitutions

No mirin? Mix 1 tbsp sugar with 1 tbsp white wine vinegar or dry sherry. Not perfect, but close.
Alcohol-free: Replace sake with low-sodium chicken or vegetable broth plus 1/2 tsp rice vinegar. Replace mirin with 1 tsp sugar dissolved in 1 tbsp water or broth.
Vegetarian/Vegan: Skip meat and add 7–8 oz firm tofu (pressed and cubed). Confirm your sake and mirin are vegan, or use the sugar + broth swaps above.
Gluten-free: Use tamari instead of soy sauce and confirm your mirin brand.

Top-down Japanese vegetable stir-fry sizzling in a wok with glossy umami sauce

Serving Suggestions

Serve over steamed short-grain rice or cauliflower rice for a lower-carb option.
Add a side of quick miso soup or sliced cucumbers with a splash of rice vinegar.
For another fast skillet dinner with Japanese vibes, try the sizzling Pepper Lunch beef and rice skillet .
If you have leftover rotisserie chicken to use up, browse these leftover chicken ideas .

Storage & Reheating

Cool completely, then refrigerate in an airtight container for up to 3 days. Reheat gently in the microwave or in a hot skillet for 1–2 minutes. The veggies soften a bit, but the flavor concentrates nicely. Freezing is not recommended—the high water content turns the vegetables mushy after thawing.

FAQs

Can I make this without alcohol?

Absolutely. Replace sake with broth plus a tiny splash of rice vinegar, and swap mirin for 1 tsp sugar dissolved in 1 tbsp water or broth.

My vegetables got soggy. What happened?

You either overcrowded the pan or your heat wasn’t high enough. Stir-frying needs strong heat and movement. Cook in batches if your skillet is smaller.

Is there a low-carb option?

Yes. Serve the stir-fry on its own or over cauliflower rice. The dish itself is mostly vegetables and protein.

More to Try

Conclusion

This Yasai Itame (Japanese stir-fry) recipe is more than a meal—it’s a formula for fast, flexible weeknight cooking. With a simple trio of soy sauce, sake, and mirin, you’ll get restaurant-level flavor in minutes. Keep the method, swap the veggies, and dinner stays fresh. Your new favorite weeknight stir-fry starts now.