27+ Authentic Sunday Japanese Recipes to Try at Home

Sundays are the perfect time to slow down, unwind, and enjoy cooking meals that bring comfort and joy to your table.

Japanese cuisine offers a wonderful variety of dishes that balance simplicity with deep, satisfying flavors—ideal for leisurely weekend cooking and sharing with family.

From hearty ramen and delicate sushi to warming soups and savory grilled dishes, Japanese recipes are as diverse as they are delicious.

In this collection of 27+ Sunday Japanese recipes, you’ll find inspiration for every course and occasion.

Whether you’re preparing a comforting bowl of miso soup, savoring crispy tempura, or delighting in a classic katsudon, these recipes bring the authentic taste of Japan into your kitchen.

Dive into the flavors, textures, and traditions that make Japanese food a timeless favorite perfect for your Sunday meals.

27+ Authentic Sunday Japanese Recipes to Try at Home

Exploring these 27+ Sunday Japanese recipes allows you to embrace the art of home cooking with dishes that are both nourishing and elegant.

Japanese cuisine highlights fresh ingredients, balanced flavors, and beautiful presentation—all within reach in your own kitchen.

Whether you’re a seasoned cook or a beginner, these recipes encourage you to slow down, savor each bite, and create meaningful moments around the dinner table every Sunday.

Oyakodon

Oyakodon is a comforting Japanese rice bowl dish featuring tender chicken and eggs simmered together in a savory-sweet dashi broth, then served over steamed rice. This dish is perfect for a Sunday meal because it’s warm, filling, and comes together quickly, offering a taste of home-cooked Japanese comfort food.

Ingredients

• Chicken thighs, cut into bite-sized pieces
• Eggs, lightly beaten
• Dashi stock
• Soy sauce
• Mirin
• Sugar
• Cooked Japanese short-grain rice
• Chopped green onions for garnish

Instructions
In a skillet, combine dashi, soy sauce, mirin, and sugar. Bring to a simmer and add chicken pieces, cooking until tender. Pour beaten eggs over the chicken and gently cook until eggs are just set. Serve hot over a bowl of steamed rice and garnish with green onions.

Oyakodon is the perfect Sunday dish to enjoy the simple yet rich flavors of Japan. Its balance of tender chicken and silky eggs makes it a satisfying meal that feels like a warm embrace.

Tonkatsu

Tonkatsu is a beloved Japanese dish featuring breaded and deep-fried pork cutlets served with shredded cabbage and a tangy sauce. It’s a fantastic choice for a Sunday dinner when you want something crispy, indulgent, and comforting without a complicated preparation.

Ingredients

• Pork loin cutlets
• Flour
• Eggs
• Panko breadcrumbs
• Vegetable oil for frying
• Tonkatsu sauce
• Shredded cabbage
• Cooked rice

Instructions
Season pork cutlets with salt and pepper. Dredge each cutlet in flour, dip in beaten eggs, then coat evenly with panko breadcrumbs. Deep-fry in hot oil until golden brown and cooked through. Drain on paper towels. Serve sliced with shredded cabbage, tonkatsu sauce, and steamed rice.

Tonkatsu is crispy on the outside and juicy inside, making it a crowd-pleasing Sunday meal. The combination of crunchy texture and savory sauce delivers a hearty and satisfying experience.

Nikujaga

Nikujaga is a traditional Japanese stew of thinly sliced beef, potatoes, and onions simmered in a sweet-savory broth made from soy sauce, sugar, and mirin. This humble, home-style dish is perfect for Sunday because it’s warm, nourishing, and deeply comforting—ideal for a slow weekend meal.

Ingredients

• Thinly sliced beef
• Potatoes, peeled and cut into chunks
• Onions, sliced
• Soy sauce
• Mirin
• Sugar
• Dashi or water
• Green peas or carrots (optional)

Instructions
In a pot, combine dashi or water with soy sauce, mirin, and sugar, and bring to a simmer. Add beef, potatoes, and onions. Cover and cook gently until potatoes are tender and beef is cooked through. Add peas or carrots for color if desired.

Nikujaga’s hearty, savory flavors and tender ingredients make it a quintessential Japanese comfort food. It’s a perfect Sunday stew to relax with, offering warmth and satisfaction in every bite.

Chicken Tinga

Chicken Tinga is a smoky, saucy Mexican shredded chicken dish made with chipotle peppers, tomatoes, and onions. It’s perfect for a flavorful Sunday meal that can be served on tostadas, tacos, or rice bowls, bringing bold and comforting flavors to your table.

Ingredients

• 2 tbsp olive oil
• 1 white onion, sliced
• 2 garlic cloves, minced
• 3 Roma tomatoes, chopped
• 2 chipotle peppers in adobo sauce
• 1 tsp dried oregano
• 1 tsp cumin
• Salt and pepper to taste
• 2 cups cooked shredded chicken
• 1/4 cup chicken broth

Instructions
Heat olive oil in a skillet and sauté onions until soft. Add garlic and cook briefly. Blend tomatoes, chipotle peppers, oregano, cumin, salt, and chicken broth until smooth. Pour sauce into skillet and simmer 10 minutes. Add shredded chicken and cook for another 10 minutes, letting flavors meld.

Chicken Tinga offers a smoky, spicy flavor that makes any Sunday meal special. It’s easy to prepare and versatile for many dishes, perfect for family gatherings or casual dinners.

Pozole Rojo

Pozole Rojo is a traditional Mexican hominy stew with pork simmered in a rich, red chili broth. This hearty dish is ideal for Sunday dinners, bringing warmth and deep flavors that are perfect for sharing with family and friends.

Ingredients

• 2 lbs pork shoulder, cut into chunks
• 1 onion, halved
• 4 garlic cloves
• 10 cups water
• 2 tsp salt
• 2 cups canned hominy, drained and rinsed
• 4 dried guajillo chiles, stemmed and seeded
• 2 dried ancho chiles
• 1/2 tsp cumin
• Garnishes: shredded lettuce, radishes, lime wedges, oregano

Instructions
Simmer pork, onion, garlic, salt, and water in a large pot for 1.5 to 2 hours, skimming foam. Toast chiles, soak in hot water, then blend with cumin and broth to make a smooth sauce. Strain and add to the pot with hominy. Simmer another 30 minutes. Serve with garnishes.

Pozole Rojo is a festive, comforting stew perfect for slow Sunday cooking. Its rich flavors and traditional garnishes create a meal that’s both hearty and celebratory.

Chiles Rellenos

Chiles Rellenos are roasted poblano peppers stuffed with cheese or meat, dipped in an egg batter, fried, and topped with a flavorful tomato sauce. This classic Mexican dish is a satisfying and impressive Sunday dinner option.

Ingredients

• 4 large poblano peppers
• 1 ½ cups cheese (Oaxaca or mozzarella) or cooked picadillo
• 3 eggs, separated
• 2 tbsp flour
• Oil for frying

For the sauce:

• 2 tomatoes, blended
• 1/4 onion
• 1 garlic clove
• Salt to taste
• 1 tsp oil

Instructions
Roast and peel poblanos, remove seeds. Stuff with cheese or meat. Beat egg whites until stiff, fold in yolks and flour. Heat oil and fry battered peppers until golden. For sauce, sauté blended tomatoes, onion, and garlic in oil, simmer with salt. Pour sauce over fried chiles before serving.

Chiles Rellenos are rich, flavorful, and perfect for a special Sunday meal. Though a bit time-intensive, the delicious layers of texture and taste make the effort worthwhile.

Carne Asada

Carne Asada is a classic Mexican grilled steak marinated in citrus, garlic, and spices. Perfect for a Sunday cookout or family dinner, this dish delivers smoky, juicy beef with bold flavors that everyone will love.

Ingredients

• 2 lbs flank or skirt steak
• 1/4 cup orange juice
• 2 tbsp lime juice
• 4 garlic cloves, minced
• 1/4 cup soy sauce
• 1/4 cup olive oil
• 1 tsp cumin
• Salt and pepper to taste

Instructions
Mix orange juice, lime juice, garlic, soy sauce, olive oil, cumin, salt, and pepper. Marinate steak for at least 2 hours or overnight. Grill steak over medium-high heat for 4-6 minutes per side. Let rest 10 minutes, then slice thinly against the grain.

Carne Asada is juicy and flavorful, making it an ideal centerpiece for a relaxed Sunday meal. Serve with tortillas, salsa, and grilled veggies for a complete feast.

Sopa de Fideo

Sopa de Fideo is a comforting Mexican noodle soup made with toasted thin noodles cooked in a rich tomato broth. It’s quick to make and perfect for a cozy Sunday lunch or light dinner.

Ingredients

• 1 tbsp oil
• 1 cup fideo noodles or broken thin spaghetti
• 2 Roma tomatoes
• 1/4 onion
• 1 garlic clove
• 3 cups chicken or vegetable broth
• Salt to taste

Instructions
Blend tomatoes, onion, and garlic until smooth. Heat oil, toast noodles until golden. Add tomato puree, cook 5 minutes. Add broth and salt, simmer 10 minutes until noodles are tender.

Sopa de Fideo is simple, soothing, and nostalgic. It’s a great way to warm up your Sunday with minimal effort but plenty of flavor.

Tamales de Pollo en Salsa Verde

Tamales de Pollo en Salsa Verde are tender corn masa parcels filled with shredded chicken in green salsa, steamed in corn husks. They’re a traditional Mexican favorite, ideal for a slow Sunday cooking project with delicious results.

Ingredients

• 2 cups masa harina
• 1 1/3 cups chicken broth
• 1/2 cup lard or shortening
• 1 tsp baking powder
• 1 tsp salt
• 1 ½ cups cooked shredded chicken
• 1 cup salsa verde
• Corn husks, soaked in warm water

Instructions
Mix masa harina, salt, baking powder, and lard. Gradually add broth until dough is soft. Mix chicken with salsa verde. Spread masa on soaked husks, add chicken filling, fold and steam for 1 to 1.5 hours until firm.

Tamales de Pollo en Salsa Verde are a festive, comforting dish that brings authentic Mexican flavors to your Sunday table. Though time-intensive, they’re well worth the effort.

Chiles en Nogada

Chiles en Nogada is a traditional Mexican dish featuring poblano peppers stuffed with a savory-sweet picadillo made of meat, fruits, and nuts, topped with a creamy walnut sauce and garnished with pomegranate seeds. This festive dish is perfect for a special Sunday meal that celebrates the rich flavors of Mexican cuisine.

Ingredients

• 4 large poblano peppers
• 1 lb ground beef or pork
• 1/2 cup diced apples, pears, and peaches
• 1/4 cup raisins
• 1/4 cup chopped nuts (walnuts or pecans)
• 1/4 onion, chopped
• 2 garlic cloves, minced
• Salt and pepper to taste

For the nogada sauce:

• 1 cup walnuts, soaked and peeled
• 1/2 cup milk
• 1/4 cup fresh cheese or cream cheese
• 1 tbsp sugar
• 1/2 tsp cinnamon

Instructions
Roast and peel the poblano peppers, carefully remove seeds. Sauté onion and garlic, add ground meat and cook thoroughly. Stir in fruits, nuts, salt, and pepper. Stuff peppers with the filling. Blend nogada ingredients until smooth. Pour sauce over stuffed peppers and garnish with pomegranate seeds.

Chiles en Nogada is a beautifully balanced dish with savory, sweet, and creamy elements that make it ideal for a celebratory Sunday meal full of tradition and flavor.

Albóndigas Soup

Albóndigas Soup features tender Mexican meatballs simmered in a flavorful tomato broth with vegetables and rice. This hearty soup is a wonderful choice for a cozy Sunday lunch that’s both filling and nutritious.

Ingredients

• 1 lb ground beef
• 1/4 cup uncooked rice
• 1 egg
• 2 garlic cloves, minced
• 1 tsp cumin
• Salt and pepper to taste
• 5 cups chicken broth
• 2 tomatoes, blended
• 1/4 onion
• 1 zucchini, chopped
• 2 carrots, chopped

Instructions
Mix beef, rice, egg, garlic, cumin, salt, and pepper; form into small meatballs. Blend tomatoes and onion, cook until thickened. Add broth and bring to a boil. Gently add meatballs, simmer 25–30 minutes. Add carrots and zucchini halfway through. Adjust seasoning.

Albóndigas Soup is warm, comforting, and packed with wholesome ingredients—a perfect slow-cooked dish to enjoy on a relaxing Sunday.

Mexican Rice and Beans

Mexican Rice and Beans is a simple, hearty side or main dish that pairs perfectly with many Sunday meals. The rice is cooked with tomatoes and spices for depth of flavor, and the beans add protein and richness, creating a comforting and satisfying dish.

Ingredients

• 1 cup long-grain white rice
• 2 cups chicken or vegetable broth
• 1/2 cup tomato sauce
• 1 small onion, chopped
• 1 garlic clove, minced
• 1 tbsp oil
• 1 can black or pinto beans, drained and rinsed
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions
Sauté onion and garlic in oil until softened. Add rice and cook until lightly toasted. Stir in tomato sauce and broth. Cover and simmer until rice is tender. Stir in beans and heat through. Season with salt and pepper, garnish with cilantro.

Mexican Rice and Beans is a versatile, comforting dish that completes any Sunday meal with authentic flavors and satisfying texture.

Mole Poblano

Mole Poblano is a rich, complex Mexican sauce made with a blend of chili peppers, spices, nuts, and chocolate, traditionally served over chicken. This iconic dish is perfect for a special Sunday dinner that celebrates Mexico’s culinary heritage.

Ingredients

• 3 lbs chicken pieces
• 4 dried ancho chilies
• 4 dried pasilla chilies
• 2 dried mulato chilies
• 1 onion, chopped
• 3 garlic cloves
• 2 oz Mexican chocolate
• 1/4 cup almonds or peanuts
• 1 tsp cinnamon
• 1 tbsp sesame seeds
• Salt and pepper to taste
• Oil for frying

Instructions
Toast and soak dried chilies. Blend chilies with onion, garlic, nuts, cinnamon, and chocolate until smooth. Brown chicken in oil, then simmer in mole sauce for 1-2 hours until tender. Serve sprinkled with sesame seeds.

Mole Poblano’s deep, velvety flavors and tender chicken make it a luxurious Sunday meal, perfect for celebrating with family and friends.

Carnitas

Carnitas are tender, crispy shredded pork slow-cooked until caramelized on the outside and juicy inside. This dish is a Sunday favorite, offering rich, savory flavors that pair well with tortillas and fresh toppings.

Ingredients

• 3 lbs pork shoulder, cut into chunks
• Juice of 1 orange
• Juice of 1 lime
• 4 garlic cloves
• 1 tbsp salt
• 1 tsp black pepper
• 1 tsp cumin
• 2 bay leaves
• 1/2 cup water

Instructions
Place pork in a pot with orange and lime juice, garlic, salt, pepper, cumin, bay leaves, and water. Simmer on low for about 3 hours until tender. Shred pork and cook over high heat in its fat until crispy.

Carnitas offer a delicious contrast of textures and flavors—crispy edges with juicy meat—making it an irresistible Sunday meal centerpiece.

Pozole Rojo

Pozole Rojo is a traditional Mexican stew made with pork and hominy in a rich red chili broth. It’s a hearty, comforting dish perfect for a festive Sunday gathering.

Ingredients

• 2 lbs pork shoulder, cut into chunks
• 1 onion, halved
• 4 garlic cloves
• 10 cups water
• 2 tsp salt
• 2 cups canned hominy, drained and rinsed
• 4 dried guajillo chilies, stemmed and seeded
• 2 dried ancho chilies
• 1/2 tsp cumin
• Garnishes: shredded lettuce, radishes, lime wedges, oregano

Instructions
Simmer pork, onion, garlic, salt, and water for 1.5 to 2 hours, skimming foam. Toast chilies, soak, and blend with cumin and broth to make a smooth sauce. Strain and add to the pot with hominy. Simmer 30 more minutes. Serve with garnishes.

Pozole Rojo’s rich flavors and tender pork make it a festive and satisfying dish for any Sunday meal.

Enchiladas Verdes

Enchiladas Verdes are soft corn tortillas filled with shredded chicken, topped with a tangy and slightly spicy tomatillo green sauce, and baked with melted cheese. This dish is a delicious and comforting choice for a Sunday dinner that brings vibrant flavors and warmth to the table.

Ingredients

• 12 corn tortillas
• 3 cups cooked shredded chicken
• 1 lb tomatillos, husked and rinsed
• 1 jalapeño, stemmed
• 1/2 onion
• 2 garlic cloves
• 1/2 cup cilantro
• 1 cup shredded cheese (queso fresco or Monterey Jack)
• Salt and pepper to taste
• Oil for frying tortillas

Instructions
Boil tomatillos, jalapeño, onion, and garlic until soft. Blend with cilantro, salt, and pepper to make a green sauce. Lightly fry tortillas, fill with chicken, roll, and place in a baking dish. Pour sauce over enchiladas, sprinkle cheese, and bake until bubbly.

Enchiladas Verdes are vibrant and satisfying, perfect for a festive and flavorful Sunday meal that everyone will enjoy.

Tacos al Pastor

Tacos al Pastor feature marinated pork cooked with pineapple, then sliced thin and served on warm corn tortillas with fresh cilantro and onions. This dish brings sweet, savory, and smoky flavors together, making it a fantastic choice for a lively Sunday gathering.

Ingredients

• 2 lbs pork shoulder, thinly sliced
• 1/4 cup achiote paste
• 1/2 cup pineapple juice
• 2 tbsp vinegar
• 2 garlic cloves
• 1 tsp oregano
• 1 tsp cumin
• Pineapple slices
• Corn tortillas
• Chopped onion and cilantro for garnish

Instructions
Marinate pork with achiote, pineapple juice, vinegar, garlic, oregano, and cumin for several hours. Grill pork and pineapple until caramelized. Slice thinly and serve on tortillas with onion and cilantro.

Tacos al Pastor offer a delicious blend of flavors and textures that make any Sunday meal feel like a festive celebration.

Sopa de Tortilla

Sopa de Tortilla is a traditional Mexican tortilla soup made with a tomato and chili broth, topped with crispy fried tortilla strips, avocado, cheese, and crema. It’s a comforting and flavorful soup perfect for a cozy Sunday lunch or dinner.

Ingredients

• 6 corn tortillas, cut into strips
• 4 tomatoes
• 1 onion
• 2 garlic cloves
• 2 dried pasilla or ancho chilies
• 4 cups chicken broth
• Oil for frying
• Avocado, cheese, crema, and cilantro for garnish

Instructions
Toast and soak dried chilies. Blend tomatoes, onion, garlic, and chilies into a puree. Fry tortilla strips until crispy. Simmer broth, add puree, and cook until flavors meld. Serve soup topped with tortilla strips, avocado slices, cheese, crema, and cilantro.

Sopa de Tortilla is hearty and vibrant, delivering warmth and flavor that make it a wonderful dish for relaxing Sundays.

Camarones a la Diabla

Camarones a la Diabla is a spicy Mexican shrimp dish where shrimp are cooked in a fiery red chili sauce made from dried chilies, garlic, and tomatoes. It’s perfect for a Sunday dinner when you want something quick yet packed with bold, smoky flavors.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 4 dried guajillo chilies, stemmed and seeded
• 2 dried arbol chilies, stemmed and seeded
• 3 garlic cloves
• 2 Roma tomatoes, chopped
• 1/2 onion
• 2 tbsp oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions
Soak dried chilies in hot water until softened. Blend chilies, garlic, tomatoes, and onion until smooth. Heat oil in a skillet and cook chili sauce for 5 minutes. Add shrimp, season with salt and pepper, and cook until pink and opaque, about 4-5 minutes. Garnish with cilantro.

Camarones a la Diabla bring a fiery kick to your Sunday table, combining spice and smokiness in a simple yet impressive dish.

Ensalada de Nopales

Ensalada de Nopales is a refreshing Mexican salad made with tender cactus paddles, tomatoes, onions, and fresh herbs. It’s a light and tangy side dish, ideal for balancing heavier Sunday meals with fresh flavors.

Ingredients

• 2 cups cooked nopales (cactus paddles), diced
• 2 tomatoes, chopped
• 1/4 onion, thinly sliced
• 1/4 cup chopped cilantro
• 1 jalapeño, minced (optional)
• Juice of 2 limes
• Salt to taste

Instructions
Combine cooked nopales with tomatoes, onion, cilantro, and jalapeño. Toss with lime juice and salt. Chill before serving for best flavor.

This salad adds a crisp, citrusy contrast to your Sunday meal, bringing authentic Mexican freshness to the plate.

Quesadillas de Flor de Calabaza

Quesadillas de Flor de Calabaza feature soft corn tortillas filled with delicate squash blossoms and melted cheese, then lightly toasted to golden perfection. This seasonal dish is simple yet flavorful, making it a perfect Sunday lunch or snack.

Ingredients

• 10 corn tortillas
• 1 cup cleaned squash blossoms, chopped
• 1 ½ cups Oaxaca or mozzarella cheese, shredded
• 1/4 cup chopped onion
• 2 tbsp chopped epazote or cilantro
• Oil for cooking

Instructions
Sauté onion and squash blossoms until softened. Heat a tortilla in a skillet, add cheese and squash blossom mixture, top with another tortilla, and cook until golden and cheese melts. Flip carefully.

Quesadillas de Flor de Calabaza celebrate fresh, seasonal ingredients and offer a delightful blend of flavors for a relaxing Sunday treat.

Albóndigas en Caldo

Albóndigas en Caldo is a traditional Mexican meatball soup featuring tender beef meatballs simmered in a flavorful tomato and vegetable broth. This comforting dish is ideal for a cozy Sunday lunch that warms the soul and satisfies the appetite.

Ingredients

• 1 lb ground beef
• 1/4 cup rice, rinsed
• 1 egg
• 2 garlic cloves, minced
• 1 tsp cumin
• Salt and pepper to taste
• 5 cups beef broth
• 2 tomatoes, blended
• 1/4 onion
• 2 carrots, chopped
• 1 zucchini, chopped

Instructions
Mix beef, rice, egg, garlic, cumin, salt, and pepper; form into small meatballs. In a pot, combine broth and blended tomatoes, bring to a boil. Add meatballs, reduce heat, simmer 25-30 minutes. Add carrots and zucchini halfway through cooking.

Albóndigas en Caldo is a hearty, wholesome soup that fills the kitchen with comforting aromas—a perfect way to enjoy a relaxing Sunday meal.

Pescado a la Veracruzana

Pescado a la Veracruzana is a flavorful fish dish from the Veracruz region, featuring white fish simmered in a sauce of tomatoes, olives, capers, and herbs. It’s light yet rich, making it an excellent Sunday dinner for seafood lovers.

Ingredients

• 4 white fish fillets (tilapia or snapper)
• 2 tbsp olive oil
• 1 onion, sliced
• 2 garlic cloves, minced
• 3 tomatoes, chopped
• 1/2 cup green olives, sliced
• 2 tbsp capers
• 1 jalapeño, sliced
• 1/4 cup cilantro, chopped
• Salt and pepper to taste

Instructions
Sauté onion and garlic in olive oil until soft. Add tomatoes, olives, capers, jalapeño, salt, and pepper. Simmer 10 minutes. Add fish fillets, cover and cook until fish is done (about 10-15 minutes). Garnish with cilantro.

Pescado a la Veracruzana delivers fresh, bright flavors that celebrate Mexico’s coastal culinary heritage—a delightful dish to enjoy on a Sunday evening.

Sopes

Sopes are thick, small corn cakes with pinched edges, topped with refried beans, meat, cheese, and fresh garnishes. This versatile dish is perfect for a casual Sunday meal where everyone can customize their toppings.

Ingredients

• 2 cups masa harina
• 1 1/4 cups warm water
• Refried beans
• Cooked shredded chicken or beef
• Crumbled queso fresco
• Shredded lettuce
• Salsa
• Sour cream
• Oil for frying

Instructions
Mix masa harina and water into dough. Divide into balls, flatten, and cook on a hot griddle. Pinch edges to form rims. Fry briefly until golden. Top with beans, meat, cheese, lettuce, salsa, and sour cream.

Sopes bring a festive, hands-on element to Sunday meals, combining crunchy, creamy, and savory flavors in every bite.

Pollo en Salsa Verde

Pollo en Salsa Verde is a classic Mexican dish where tender chicken is simmered in a tangy and flavorful green tomatillo sauce. It’s a comforting and vibrant meal perfect for a Sunday family dinner.

Ingredients

• 4 chicken thighs or breasts
• 1 lb tomatillos, husked and rinsed
• 2 jalapeños
• 1/2 onion
• 2 garlic cloves
• 1/4 cup cilantro
• Salt and pepper to taste

Instructions
Boil tomatillos, jalapeños, onion, and garlic until soft. Blend with cilantro, salt, and pepper to create the salsa verde. Simmer chicken in the salsa until cooked through and tender, about 30 minutes. Serve with rice or tortillas.

Pollo en Salsa Verde is bright, tangy, and perfect for Sundays when you want a hearty but fresh-tasting meal.

Tostadas de Tinga

Tostadas de Tinga are crispy corn tortillas topped with shredded chicken cooked in a smoky and spicy chipotle tomato sauce. This dish is flavorful and easy to assemble, making it a great option for a casual Sunday lunch or dinner.

Ingredients

• 2 cups cooked shredded chicken
• 1 onion, sliced
• 2 garlic cloves
• 3 Roma tomatoes
• 2 chipotle peppers in adobo sauce
• 1 tsp oregano
• Salt and pepper to taste
• Corn tostadas
• Lettuce, cheese, and crema for topping

Instructions
Sauté onion and garlic, add blended tomatoes, chipotle peppers, oregano, salt, and pepper. Simmer to create the sauce. Stir in shredded chicken and heat through. Serve on tostadas with lettuce, cheese, and crema.

Tostadas de Tinga combine smoky, spicy, and fresh flavors for a satisfying and vibrant Sunday meal.

Chiles Rellenos

Chiles Rellenos are roasted poblano peppers stuffed with cheese or meat, battered, fried, and topped with a flavorful tomato sauce. This classic Mexican dish is festive and perfect for a special Sunday dinner.

Ingredients

• 4 large poblano peppers
• 1 ½ cups shredded cheese or cooked picadillo
• 3 eggs, separated
• 2 tbsp flour
• Oil for frying

For the sauce:

• 2 tomatoes, blended
• 1/4 onion
• 1 garlic clove
• Salt to taste
• 1 tsp oil

Instructions
Roast, peel, and seed poblano peppers. Stuff with cheese or picadillo. Beat egg whites until stiff, fold in yolks and flour. Dip stuffed peppers in batter and fry until golden. For sauce, sauté blended tomatoes, onion, and garlic in oil. Pour over fried chiles before serving.

Chiles Rellenos offer rich, comforting flavors that make any Sunday meal feel special and celebratory.

Conclusion

Sundays are made for exploring new flavors and enjoying comforting meals, and Japanese cuisine offers a perfect blend of both. This collection of 27+ recipes provides a flavorful journey through traditional and modern dishes that will delight your family and friends. From quick weekday-style dishes to more elaborate meals, you’ll find options that fit your time and taste, making your Sundays something to look forward to week after week.