cuisine and japanese

1,138

Recipes

Ginger Miso Glazed Tilapia

Posted by Meghan  

A healthy and simple recipe that yields a wonderfully elegant dish. Great served with sticky rice. MORE»

Recipe #411341

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Yum Yum Sauce

Posted by Chef #1527361  

This recipe is similar to the Yum Yum sauce served in teppenyakki restaurants in the United States. It's important to allow to sit overnight in order for all flavors to properly combine. It is also recommended that you use Hellman's mayonnaise. MORE»

Recipe #411260

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Sweet Somen Noodles

Posted by Fluffkins  

I add this to the somen noodles I serve my Taiwanese Spaghetti recipe with for a little extra sweetness. Found this recipe off the internet from someone who would eat the somen noodles made this way alone (kind of bland in my opinion, but you can... MORE»

Recipe #410851

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Seared Rib-Eye Steak, Sauteed Shallots & Shiitake Mushrooms

Posted by Sloog  

from San Francisco Chronicle food section: http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2010/01/22/FDO11A1E1S.DTL#recipe4 MORE»

Recipe #410700

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Miso-Glazed Salmon With Wilted Spinach

Posted by larchie  

This is super easy, super quick, super healthy, and super, super, super delicious. I found white miso paste at my local grocery co-op, but I didn't see it in the regular supermarket; I am sure Asian markets would have it. Sesame oil is also key,... MORE»

Recipe #410666

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Menma - Braised Bamboo Shoots for Ramen Topping

Posted by Rinshinomori  

I normally make this using whole refrigerated bamboo shoot that I can purchase in Japanese market nearby in California. If whole bamboo shoot is used, cut lengthwise into about 1/4 in slices first. Then cut into 1/4 inch slices. Finally cut... MORE»

Recipe #410541

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Sake Steak and Rice

Posted by Q & A's Mom  

This is recipe from Nigella Lawson. I have tried this yet; but it sounds delicious. Posting here for safe keeping. MORE»

Recipe #409628

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Mabo Tofu With Chinese Black Beans Sichuan Style

Posted by Skipper/Sy  

Tofu (Japanese name for Bean Curd, Chinese name dou fo) is high in protein, inexpensive and blends very well with many foods. There are different variations of tofu from the cuisines of Korea, Japan and China. Plus each country has variations... MORE»

Recipe #409573

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Bite-Size Wasabi Crab Cakes & Ginger Aioli

Posted by Manami  

This crab cake mixture can be made several hours ahead. After cooked keep warm in 200ºF oven for about an hour. Coastal Living Magazine, December 2009 edition. We used these for our party, as well and I didn't even get to taste them but they... MORE»

Recipe #408481

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Hibachi Chicken and Fried Rice

Posted by Chef #1519080  

This is a recipe for a full hibachi style meal. It includes the chicken, veggies, fried rice, and bean sprouts. My husband and I put together a combination of recipes that we found on the interenet and created this one. It is very good for a... MORE»

Recipe #408318

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Meguin's Yakisoba

Posted by Meguin  

This is a delicious comfort food, though it is definitely not traditional. The tonkatsu sauce is also good with fried chicken (especially chicken katsu) and fries. I also use it in my yakisoba. Hold the meat, and you have a delicious side dish.... MORE»

Recipe #407821

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Spider Rolls

Posted by dicentra  

Cooking Light, APRIL 2003 MORE»

Recipe #405632

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Japanese-Style Cucumber and Radish Salad

Posted by dicentra  

Serve with grilled salmon or teriyaki chicken. Cooking Light, JUNE 2006 MORE»

Recipe #405265

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Japanese-Style Daikon and Carrot Pickles

Posted by dicentra  

Cooking Light, AUGUST 2008 MORE»

Recipe #405242

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Vegetable Temaki

Posted by dicentra  

Cooking Light, JUNE 2002 MORE»

Recipe #405199

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Crab Crisps - Kani Senbei

Posted by Rinshinomori  

Osenbei or rice cracker is generally made with rice flour, but you can find wheat osenbei as well in Japan. This one is not your usual osenbei or rice cracker you find packaged as it uses spring roll wrappers. You can also use gyoza, potsticker,... MORE»

Recipe #403165

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Beef Donburi California Style - Beef Bowl

Posted by Rinshinomori  

Usage of wine comes from living in the Bay Area. Feel free to use either white or red wines instead of both. If you do not have sake, you can sub white wine. You can purchase shichimi togarashi which is a Japanese 7 spice pepper mixture often... MORE»

Recipe #403162

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Traditional Teriyaki Sauce

Posted by Malaliu  

Traditional Japanese recipe I'd copied from a Japanese cookbook many years ago. The best thing is it will keep indefinitely and even matures and improves with age. I generally make a batch using a whole bottle of sake (and you can use the bottle... MORE»

Recipe #402912

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Cream Stew - Japanese Youshoku Comfort Food

Posted by Lelandra  

Obviously, since milk was not traditionally used in Japan, Cream Stew must not have started as a Japanese dish, but like Curry Rice, it is now a comfort food, and pretty easy to make. (There are quite a few favorite recipes that are youshoku,... MORE»

Recipe #402911

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Japanese Dashi [bonito Fish Stock]

Posted by carrie sheridan  

from the editors of Consumer Guide, Japanese Cooking Class Cookbook MORE»

Recipe #402848

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