Learning Japanese Through Recipes: Your First Steps to JLPT N4 Reading

The JLPT N4 reading section can seem daunting, but it’s manageable! One of the best ways to practice is by tackling authentic materials like recipes. Recipes are relatively simple, frequently used vocabulary and grammar are common, and they have a clear purpose – instructions. This article will guide you through understanding a Japanese recipe designed for N4 learners.

Our Recipe: 鶏むね肉の照り焼き (Torinmu Nichi no Toriaiyaki – Chicken Breast Teriyaki)

This is a classic Japanese chicken teriyaki dish – easy to follow and great practice! We’ll break it down into manageable chunks. Here’s the recipe (simplified for N4):

材料 (Zairyou – Ingredients)

• 鶏むね肉 (Torinmu Nichi) – Chicken Breast
• 醤油 (Shoyu) – Soy Sauce
• みりん (Mirin) – Mirin Rice Wine
• 砂糖 (Sato) – Sugar
• サラダ油 (Saraduyu) – Vegetable Oil
• ネギ (Negi) – Green Onion

作り方 (Tsukurikata – Instructions)

1. 鶏むね肉を薄切りにする。 (Torinmu Nichi wo usagaki ni nasu.) – Cut the chicken breast into thin slices. (Mistake: “厚切る” is fine, but “薄切り” is more commonly used in a recipe context)
2. フライパンにサラダ油をひき、鶏むね肉を焼く。 (Furaipan ni saraduyu wo hiki, torinmu nichi wo yaku.) – Heat vegetable oil in a pan and cook the chicken breast.
3. 醤油、みりん、砂糖を混ぜて照り焼きソースを作る。(Shoyu, mirin, satou wo mazete toriyaki souzu wo tsukuru) – Mix soy sauce, mirin, and sugar to make teriyaki sauce.
4. 鶏むね肉に照り焼きソースをかけて、両面に火が通るまで焼く。 (Torinmu nichi ni toriyaki souzu wo kakete, ryoumen ni hi ga tsuuru made yaku) – Pour the teriyaki sauce over the chicken breast and cook until cooked through on both sides.
5. ネギを刻んで、盛り付ける。(Negi wo kute, mori tsukeru) – Chop green onions and serve. いただきます！(Itadakimasu!) – Let’s eat!

Vocabulary Breakdown

• 鶏むね肉 (Torinmu Nichi): Chicken Breast – Very common food vocabulary.
• 醤油 (Shoyu): Soy Sauce – A staple in Japanese cooking.
• みりん (Mirin): Mirin Rice Wine – Sweet rice wine used for flavoring.
• 砂糖 (Sato): Sugar – Commonly used sweetener.
• サラダ油 (Saraduyu): Vegetable Oil – Another common cooking oil.
• ネギ (Negi): Green Onion – Often used as a garnish.

Phrases to Remember

• ～を焼く (Wo yaku): To cook/fry something.
• ～を混ぜる (Wo mazeru): To mix something.
• ～につける (Ni tsukeru): To add something to…
• 両面 (Ryoumen): Both sides – Important for ensuring even cooking.

Practice Tips for N4 Reading

Don’t get bogged down in perfect understanding immediately. Focus on:

• Recognizing key vocabulary related to food and cooking.
• Understanding the sequence of instructions.
• Identifying any unfamiliar kanji (use a dictionary!).

Start with simpler recipes and gradually work your way up. Consistent practice is key! Good luck!