Recipezaar: Japanese,Main Dish recipes

Japanese Wasabi Soy Salmon

Fri, 28 Mar 2008 01:04:54 -0400

This is a great Salmon dish and very easy to make. Double the recipe for more servings. -- posted by deinemuse

Tonkatsu Curry

Sun, 30 Mar 2008 23:43:09 -0400

Tonkatsu is deep fried pork chop - Japanese pork cutlet. -- posted by Chef #772358

Peking Beef

Fri, 04 Apr 2008 14:56:03 -0400

I am a big fan of chinese food and where i live there aren't any chinese shops. I was searching the internet and found a recipe for peking chicken. Personally I am a fan of peking beef so I made a few changes to the recipe and it turned out to be absolutely beautiful. Note this recipe is a bit saucier than what you would get from a chinese shop. -- posted by mande237

Japanese Seafood Stew

Fri, 18 Apr 2008 14:27:07 -0400

An all-in-one Japanese meal from Good Food Magazine, April 1986. -- posted by JackieOhNo!

Salmon Teriyaki With Garlic Noodles

Mon, 28 Apr 2008 01:38:56 -0400

Salmon really suits oriental flavours and particularly quick-mix teriyaki sauce. -- posted by English_Rose

Ginger Squid Japanese Style (Ika Shoga Yaki)

Fri, 02 May 2008 21:58:53 -0400

Ika Shoga-yaki is simple but is a very popular dish in Japanese cuisine. Ika means squid, shoga means ginger and yaki means grill or fry. This recipe was given to me by a Japanese friend. I really enjoy squid and this makes a quick dinner or entree. 15 minutes marinating time is included in cooking time. An Australian tablespoon is 20 mls/one Australian tablespoon is 4 US/UK teaspoons) -- posted by Chef floWer

Benihana Seafood Saute

Tue, 06 May 2008 01:09:50 -0400

This is a copycat of the Benihana Seafood Saute offered at the restaurants. You choose what kind of seafood or mix and match. -- posted by Celticevergreen

Benihana Yakisoba

Tue, 06 May 2008 01:10:17 -0400

This is a copycat of the Benihana Yakisoba served at the restaurants. -- posted by Celticevergreen

Benihana Vegetable Mix Saute

Tue, 06 May 2008 01:10:59 -0400

This is a copycat of the Benihana Vegetable Mix Saute. -- posted by Celticevergreen

Benihana Seafood Diablo

Tue, 06 May 2008 01:12:27 -0400

This is a copycat recipe from Benihana's. -- posted by Celticevergreen

Benihana Hibachi Chateaubriand

Tue, 06 May 2008 01:13:50 -0400

This is a copycat recipe of a dish served at Benihana's. -- posted by Celticevergreen

Benihana Fish Tsutsumi-Yaki

Tue, 06 May 2008 01:14:32 -0400

This is a copycat recipe of a dish served at Benihana's. Serve each papillotes along with rice. -- posted by Celticevergreen

Benihana Hibachi Meat

Tue, 06 May 2008 13:34:33 -0400

This is a copycat of the Benihana Hibachi Steak, Shrimp, Chicken or Scallops served at the restaurant. Feel free to mix and match. Choose other Benihana copycat dishes and have a Benihana night in. -- posted by Celticevergreen

Benihana Teriyaki Steak/Chicken

Tue, 06 May 2008 13:36:49 -0400

This is a copycat recipe for a dish served at Benihana's. -- posted by Celticevergreen

Benihana Tsutsumi-Yaki

Tue, 06 May 2008 13:37:38 -0400

This is a copycat recipe of a dish at Benihana's. Serve each parchment or foil envelope along with rice. -- posted by Celticevergreen

Yakitori ( Japanese Grilled Chicken Skewers)

Thu, 08 May 2008 15:18:07 -0400

a popular skewer dish in Japanese, chicken thighs, wings can also be used aside from the breast. -- posted by Pneuma

Herby Tuna Burgers With Wasabi (Low Fat and Healthy)

Mon, 12 May 2008 01:58:09 -0400

These tuna burgers are a great way to get people that don't think they like fish to eat and enjoy it. These burgers are very low fat, particularly for a burger, easy to make and taste really good. The wasabi paste I used didn't overpower the other flavors but added a nice background taste but if you wanted a stronger strength you could certainly use more of the paste. The cooking time includes the 30 minute chilling time. -- posted by Sarah_Jayne

Boiled Shrimp and Pork Dumplings

Tue, 13 May 2008 15:05:31 -0400

A couple of weeks ago I went to a market and saw some dumplings in one of the stalls. I wanted to buy some but they were so expensive, so I decided I'd just make them myself. The preparation - filling and shaping the dumplings - does take time, but I think it is worth the result. -- posted by j.sugiarto

Wasabi Salmon

Wed, 21 May 2008 17:25:50 -0400

Another dish with a slight bite from Thai Cooking & More -- posted by Beautiful BC

Chicken Teriyaki Rolls

Sun, 25 May 2008 03:02:28 -0400

Another single serving goodie from Bento Boxes: Japanese Food To Go by Naomi Kijima. Though this was designed for a lunchbox, you could certainly change the servings and serve this for dinner - I did! :) -- posted by CraftScout

Cold Somen Noodle Vegetable Salad

Tue, 27 May 2008 02:25:45 -0400

A simple, quick, and very healthy salad to make for a light dinner. From a Hakubaku Somen noodle package. I use a mandolin to cut the vegetables. The salad is better if it can sit for about 10 minutes before eating. You could also blanch the carrots for them to be softer in the salad. -- posted by saltandpepper

Tempura Donburi - Tendon - Tempura Rice Bowl

Tue, 27 May 2008 02:43:27 -0400

In Japan, tempura over rice is simply called tendon. It's a shortened word for tempura donburi. You can certainly use any veggies, herbs, fish, seafood for the topping. Normally, large shrimp along with several varieties of vegetables are made into tempura. I like using shiso leaves. Shiso is sometimes called perilla in English and is often used in sushi restaurants - looks like big leaves somewhat similar to large basil leaves but with more texture. I love the taste of shiso and although some people compare shiso leaves to mint, I don't find them similar. Some of the vegetables you can use for tempura include (but not limited to) Japanese eggplant, sweet green Japanese pepper called shishito, kabocha pumpkin, onion, carrots, zucchini, shiso leaves, mushrooms, shitake mushrooms, sweet potato, potato, green beans, and leafy veggie, etc. I am revising this recipe to change the batter ingredients to US measurement for easier preparation. . -- posted by Rinshinomori

Japanese Style Beef Rib Eye BBQ - Beef Yakiniku

Tue, 27 May 2008 02:44:05 -0400

This is the second recipe for the Japanese style barbecue. The first one posted was pork. In Japan, barbecue is popular. It is however different from the American style barbecue. Beef, pork, chicken are usually thinly sliced for quick grilling and are grilled indoors. The diners sit around the table with the grill in the middle and pieces are quickly grilled and eaten at the table a few pieces at a time. This type of barbecue is called yakiniku which translates to grilled meat. People outside of Japan are sometimes familiar with yakitori, a skewered chicken pieces, usually marinated and grilled. But, yakiniku is equally popular in Japan. Yaki means grilled and niku means meat. Yaki means grilled and tori means poultry. You can use he whole apple instead of half and you can certainly sub the apple with pear or nashi (pear apple). Although you can most likely use the juice only in a pinch, you want the pulp from the fruit to adhere to the meat while grilling. -- posted by Rinshinomori

Wasabi Seared Tuna Salad

Wed, 28 May 2008 02:12:38 -0400

I love a nice big dinner salad, and this one is great when you feel like something reminiscent of sushi. -- posted by EmmyDuckie

Kayaku Gohan (Rice With Vegetables)

Wed, 28 May 2008 22:59:45 -0400

From The Best Recipes in the World by Mark Bittman. "This popular one-pot dish can be made with meat or vegetables and, like most casseroles, is easily varied. There are many similar dishes throughout East Asia, but this one is made distinctively Japanese by the addition of mirin and even more so if you use dashi for the cooking stock -- a terrific touch. Arbruage -- fried tofu -- is available, precooked, at Japanese markets; it's slightly sweet. Firm, well pressed tofu can be used as a substitute." -- posted by AB_Fan

Asian Tuna Patties

Fri, 30 May 2008 23:59:15 -0400

I invented/adapted this recipe from an asian pork cutlet recipe. Tweaked it a bit more to make it conform with the WW Core eating plan. We (including kids) love these, hope you enjoy, too! (The teaspoon of sesame oil adds 1 point to the whole recipe.) -- posted by toriaborg

Tempura Prawns

Tue, 03 Jun 2008 00:08:25 -0400

These are good if you are having friends over for a drink.. Best cooked straight away. They are great served with sweet chili sauce, or a garlic sauce. Are great for a main meal. -- posted by Aussie_Ang

Panko and Herb Crusted Baked Tofu

Tue, 10 Jun 2008 01:41:37 -0400

A delicious blend of herbs mixed with delicate Japenese Panko crumbs. Tofu tip drain extra firm tofu by wrapping in several paper towles and squeezing gently. -- posted by chef stephathena

Tpk's Nikujaga

Wed, 02 Jul 2008 02:30:18 -0400

Nikujaga or nikujyaga is a popular comfort-food dish in Japan. What many people don't realize is that it originated as a Japanese adaptation of Western beef stew. This particular adaptation--my own version--swings back in the direction of its origin by using beef chuck and subjecting it to a long, slow simmer for tenderness and flavor. -- posted by TPK

Pork Katsu Rice Bowl

Wed, 02 Jul 2008 03:17:55 -0400

This is a recipe I nabbed from Rachael Ray. It tastes pretty close to pork katsu you'd find in a Japanese restaurant. It's some good stuff :-D I'm not a fan of the red onions with the mirin so I don't normally make them. -- posted by RedheadAblaze

Anything Lo Mein

Wed, 02 Jul 2008 23:23:47 -0400

This is my family's favorite Lo Mein recipe. We love the versatility. Add any veggies or meat you want. -- posted by PcuIcuRn

Japanese Cucumber-Onion Pork Salad

Thu, 03 Jul 2008 19:54:15 -0400

This is a Japanese family recipe. Any fresh cucumber that you would put in a salad can substitute for Japanese cucumbers. If the onions are bitter, soak the thin slices in water for about 15 minutes or until bitterness is gone and drain them thoroughly. Less oil can be used in non-stick pans. Serve with rice. -- posted by Chef #880037

Asian Style Barbecue Pork Loin Sirloin Chops

Tue, 15 Jul 2008 19:31:04 -0400

This sauce is great on pork or chicken and makes a healthier marinade for great tastiing Korean Barbecue! My husband is asian and was born in Hawaii and this is a favorite local dish. Amazing flavor!! -- posted by Chef #892698

Grilled Tuna With Chipotle Ponzu and Avocado Salsa

Fri, 25 Jul 2008 18:27:10 -0400

My daughter made this last night and had a taste and was pleasantly surprised! This is a great example of how bold Asian and Latin flavors can work well together. The orange and lime juice are in place of the rice vinegar = the acidic ingredient used in a Japanese ponzu dipping sauce. The hot, smoky chipotle chiles give it that extra kick! The avocado salsa gives it that cooling feeling. Cooking Light Magazine, November 2005. You can also use the ponzu with chicken! -- posted by Manami

Gyu Donburi

Wed, 30 Jul 2008 19:26:56 -0400

If I could only eat one food for the rest of my life, this would be it. It is a Japanese dish, essentially onions and beef simmered in a sweet beef stock served over rice. The original Japanese recipe calls for dashi instead of beef stock. Dashi is a simple Japanese stock made from dried bonito flakes, a fish, and kelp. I find the beef stock version a bit more to my liking. Sake is a Japanese rice wine, available in any liquor store. Mirin is a sweet rice wine, Kikkoman makes an acceptable version called Aji-Mirin, available in most supermarkets. -- posted by Paramedic Leigh

Zippy "tuna" Rolls (Raw Foods)

Wed, 30 Jul 2008 19:40:22 -0400

From Alive in 5 by Angela Elliot. I haven't tried it yet, but it looks yummy! Posted for the Veg*n Recipe Swap. (I think I've read that the Himalayan and Celtic salts used in many Raw Recipes are a bit less "salty" than regular table salt, so I would salt with caution and to taste.) -- posted by mliss29

Chicken Karaage (Japanese Chicken Nuggets)

Fri, 08 Aug 2008 16:33:18 -0400

Chicken karaage is quite common in Japan and easy enough to buy at any convenience store or grocery store. I liked it quite a lot, and when I came home, I scoured the internet for recipes and found one that turned out pretty good. Once I knew the ingredients, I stopped using the recipe altogether, so all my measurements are approximate (since it's simply marinade, they don't exactly matter so much anyway!) Generally in Japan, karaage is made using dark meat. I prefer using white meat, so that is what is included in this recipe. You can use whichever you prefer. Also, you do not need a deep fryer. I have included directions for fryer and skillet. -- posted by Bobbles

Amber's Japan-Style Tofu Meal

Fri, 08 Aug 2008 19:10:28 -0400

This is my own version of recipe#171417. I changed it quite a bit and enjoyed so much that I must post it, at least for myself to remember! Just my personal take on things. Sounds long and complicated, but the truth is, suppers don't get much easier (or healthier) than this! -- posted by White Rose Child

Mixed Tempura

Tue, 12 Aug 2008 00:45:55 -0400

A traditional Japanese dish of meat and vegetables coated with a tempura batter and then deep fried. Serve this with tempura dipping sauce and steamed rice. Tempura is a very versatile dish that can be made with seafood, chicken, or beef and any of your favorite vegetables. This recipe is done with king prawns, broccoli, mushrooms and red peppers, but among my favorite is chicken, zucchini, green beans, carrots and sweet potatoes. -- posted by Crafty Lady 13

Peking Chicken With Mandarin Pancake

Mon, 25 Aug 2008 23:12:06 -0400

This is one of my absolute favorite collected recipes in the world. It has always been a great crowd pleaser whenever I have served it. The chicken is simply astounding! It is the only time I eat chicken skin - the crispy crunch with all the seasonings just cannot be duplicated. However, you can certainly remove the skin, marinade and skip the pan frying. Just place directly into the oven. I usually serve this dish with Chinese or Japanese vegetable fried rice. -- posted by Humble Bee

Chicken and Vegetables With Wasabi Dipping Sauce

Fri, 29 Aug 2008 09:35:52 -0400

Regular fish stock can be substituted for the nidashijiru, and any type of greens, including spinach, can be used in place of the komatsuna. -- posted by AmandaInOz

Yakitori Kebabs With Chicken and Vegetables

Mon, 08 Sep 2008 00:27:29 -0400

Tasty and low fat kebabs. If you are short of time, marinate the chicken for just 20 minutes - it will still absorb a lot of the flavours. Try using a different selection of vegetables, such as yellow peppers and zucchini. Time does not include marinating. Serve with egg noodles garnished with scallions. -- posted by English_Rose

Wasabi Chicken Rolls (Low Carb)

Tue, 30 Sep 2008 15:28:15 -0400

Very simple and very delicious. I use agave nectar or honey for sweetener. If you do not have dashi stock, water works but it won't have as rich a flavor. Chicken stock also works, but it can get salty with the shoyu. You can replace shoyu with any soy sauce, and you can replace mirin with a white cooking sherry. -- posted by Abi Fae

Nibuta

Wed, 08 Oct 2008 15:55:42 -0400

Japanese poached and marinated pork. This recipe is from an awesome Japanese food site called Just Hungry (www.justhungry.com). The umeboshi is the secret ingredient in this pork recipe. :) Maki (who came up with this recipe) suggests not using a very lean, very expensive cut of pork for this recipe. The fat will end up in the poaching liquid. Don't let the cooking time scare you. It takes 90 minutes of no-work poaching time, plus an hour to cool and marinate, plus time in the fridge to get cold. No major work involved. :) This was amazingly delicious fresh, and wonderful after a night or two in the fridge. -- posted by CraftScout

Avocado and Shrimp Sushi

Fri, 17 Oct 2008 00:49:26 -0400

Cooking Light. Their comments: Using mashed avocado makes this California-style sushi easy to roll. Use precooked shrimp for an easy shortcut. Serve sushi with the typical accompaniments of wasabi, low-sodium soy sauce, and pickled ginger. -- posted by dicentra

Black Forbidden Rice & Eggplant With Almond Cream Sauce

Mon, 20 Oct 2008 23:51:27 -0400

According to Chinese legend, deliciously rich black forbidden rice was considered so rare and nutritious that only the emperor was allowed to eat it. Now you can find it in some grocery store and health food stores. You can mix the components together and bake as a casserole or serve individually. Adapted from Delicious Living magazine. -- posted by Sharon123

Salmon and Seaweed Sushi

Wed, 22 Oct 2008 17:40:33 -0400

from sushirecipes.org -- posted by dicentra

Midori Salmon

Wed, 29 Oct 2008 23:56:40 -0400

<b>Source:</b> Healthy in a Hurry, pg 158 <b>From the author:</b> Miso sauces have recently moved out of Japan and into the global culinary landscapeand why not? Here, the fermented bean paste, familiar as a soup base, becomes a sweet, delicious glaze, turning a simple roast salmon into an international sensation. -- posted by 1007886

Squid Salad or Octopus Salad - Japanese Style

Thu, 13 Nov 2008 00:33:13 -0500

You could either use squid or octopus for this salad, I have trouble finding octopus most times so I used squid. I normally buy my squid/octopus already cleaned and gutted. If your squid/octopus needs to be clean then remove the guts (discard) and legs from the body and rinse. Cut off the tips on the legs and discard, then chop the remaining leg pieces and body into bite-size chunks. Original recipe comes from Harumis Japanese Home Cooking by Harumi Kurihara but I have twinkled with it -- posted by Chef floWer

Miso Ramen

Mon, 17 Nov 2008 01:30:14 -0500

From Cooking the Japanese Way. -- posted by dicentra

Yakitori Chicken Skewers

Mon, 17 Nov 2008 22:28:37 -0500

I found this on asian-recipes.com . It is very simple and wonderful. -- posted by tunamanphd

Negimaki - Japanese Beef and Scallion Rolls

Thu, 20 Nov 2008 01:13:19 -0500

Gourmet | March 2004 -- posted by dicentra

Four Flavored Shrimp Sushi

Thu, 20 Nov 2008 19:23:28 -0500

From The Best of Taiwanese Cuisine -- posted by dicentra

Herb Crab Salad Rolls (Sushi)

Thu, 20 Nov 2008 20:33:40 -0500

from Directory M -- posted by dicentra

Low-Fat Japanese Chicken-Scallion Rice Bowl

Mon, 15 Dec 2008 16:10:36 -0500

This recipe is out of a cookbook called eating well, healthy in a hurry. I love how simple this recipe is to make. It is great on a cold night and so healthy! I double the sauce to make it more like a soup since I love egg flower soup and this reminds me of it. I also omit the sugar, it is good without. I have only made this with white wine since i have no reason to buy mirin aside from this recipe and it turns out great. for a spicy kick, my husband likes to top this off with that hot rooster sauce. I do not know the proper name for it since it is in another language. -- posted by cali~jenn

Turkey Sushi

Mon, 05 Jan 2009 17:56:57 -0500

We made this to use up some of our leftover Christmas turkey. It was delicious! -- posted by Sara 76

Sushi Rice

Mon, 05 Jan 2009 23:35:11 -0500

We love sushi, and have been making a lot of it lately. This is the recipe we use for our rice. This is enough the fill 2 sheets of Nori. -- posted by Sara 76

Smoked Salmon Sushi

Mon, 05 Jan 2009 23:39:13 -0500

Ths is my favourite sushi! I first had it in Rockhampton a couple of years ago while on vacation, and love to make it at home now! -- posted by Sara 76

Miso-Glazed Tofu on Stilts (Dengaku)

Tue, 20 Jan 2009 18:10:16 -0500

Dengaku is a popular dish at the tea houses that line the lovely Philosophers Walk in Kyoto. The dish takes its curious name from the Japanese word for stilt. The stilts in question are two slender bamboo skewers that are used to hold the piece of tofu over the coals for grilling. The recipe is from Steven Raichlen's TV show, "BBQ U". Tofu needs to be pressed for 1 hour. -- posted by blucoat

Fancy Stir Fry

Mon, 26 Jan 2009 01:29:25 -0500

Please make sure all your vegetables are clean before eating! -- posted by chefgurl#1

Teriyaki Burgers

Tue, 27 Jan 2009 01:24:44 -0500

I just made this for lunch and I want to write it down before I forget it, becoz it was so gooood!Actually, I am writing it as I eat. I baked the burgers in the oven but I guess grilling or frying would work too. Nothing sticks to my pan so I prefer to cook them this way as I hate it when they stick to the frying pan.The ingredients for the teriyaki sauce are approximate. Don't forget the sugar as it caramelizes the burgers. -- posted by littlemafia

Soup Ramen With Shredded Beef

Sat, 31 Jan 2009 02:05:49 -0500

Easy Japanese Cooking by Emi Kazuko. Uyeno loved this. -- posted by Hey Jude

Yoshinoya Style Teriyaki Chicken and Vegetable Bowl

Wed, 04 Feb 2009 23:33:14 -0500

I had food at a Yoshinoya Restaurant in California and loved it. I wanted to have the same easy, quick and yummy food that I had there. -- posted by Celticevergreen

Okonomiyaki ( Japanese Pancakes)

Tue, 17 Feb 2009 08:43:21 -0500

Easy Japanese pancake recipe -- posted by Veruca

Fried Salmon With Scallion Mayonnaise and Lettuce

Wed, 25 Feb 2009 10:22:40 -0500

This recipe pairs a simple Japanese style fried salmon with a green salad with homemade scallion mayonnaise. -- posted by Ice Cool Kitty

Tuna With Wasabi Noodles

Mon, 02 Mar 2009 14:31:31 -0500

Heat up a mid-week meal with a touch of wasabi. -- posted by English_Rose

Mock Sukiyaki

Tue, 24 Mar 2009 17:48:19 -0400

This version of sukiyaki is baked with beef broth rather than stir fried, to accommodate more Americanized cooking practices. It comes from a church cookbook recipe submitted by Claudine Hanson. -- posted by Michelle from Central Time

Japanese Chicken Mushroom and Scallion Rice Bowl

Sat, 28 Mar 2009 17:04:24 -0400

The original recipe came from eatingwell.com but with all the additions I made, it's now MY rice bowl :) -- posted by katie in the UP

Vegetarian Gyoza With Spicy Dipping Sauce

Mon, 30 Mar 2009 17:38:14 -0400

The traditional filling is pork and cabbage, but they're often stuffed with chicken, seafood, or vegetables. I grew up eating gyoza this is just one of many variations. (serving size is 4 gyoza and 1 tablespoon of sauce if serving as an appy - I would suggest doubling sauce if you serve as a meal with hot rice) -- posted by kittycatmom

California Rolls

Sun, 12 Apr 2009 02:36:53 -0400

This recipe will tell you how to make the most popular of Japanese sushi rolls, the California Roll. -- posted by MATEOBURRITO

Japanese Mom's Tofu Stir-Fry

Mon, 20 Apr 2009 01:46:23 -0400

My Mom NEVER buys extra firm tofu, just doesn't like the texture. One day (about 20 years ago) she bought extra firm by mistake. She didn't want to go back to the store, and didn't want to waste perfectly good food, so she came up with this recipe that has become a favorite for me. Now, she occassionally buys extra firm tofu on purpose! I love this and make it often when I want a simple quick lunch or supper. -- posted by kittycatmom

Shrimp Tempura With Dipping Sauce

Mon, 27 Apr 2009 00:43:33 -0400

Cooks Illustrated May 2009. I'm including all three types of dipping sauce that were presented as options in the magazine. -- posted by LaJuneBug

Snow Peas and Soba Noodles

Sat, 02 May 2009 02:46:31 -0400

I found this in the NY Times and thought it would be yummy! I plan on trying it soon. -- posted by Mulligan

Tagliatelle and Steak Marinated in Special Asian Sauce

Sun, 17 May 2009 19:28:20 -0400

this recipie is a nice dish when your at home with guests or jusy feel you and your family deserve a treat.allways serve on a hot plate. -- posted by jake.g.t

Tori No Mizutaki (Nagoya Style Chicken)

Wed, 20 May 2009 14:30:58 -0400

This recipe comes from a restaurant in Nagoya, Japan. Nagoya is known for its chicken cuisine, poultry-raising being a long established art there. -- posted by Celticevergreen

Ishikari Nabe

Mon, 25 May 2009 11:27:49 -0400

Hokkaido is Japans northernmost island. Its cool temperatures and wide open spaces have given it a reputation for great farm products, especially dairy, corn, and root crops like potatoes, onions, and carrots. Its bountiful seafood, like salmon and crab, are also famous throughout Japan. Ishikari nabe is a tasty hotpot that combines some of these famous products in a miso broth accented with melted butter. -- posted by Celticevergreen

Tachiyama Chanko-Nabe (Beef and Chicken Hot Pot)

Mon, 25 May 2009 11:42:23 -0400

This nabe recipe is from the restaurant Tomoegata, which specializes in chanko nabe (sumo wrestler's stew). -- posted by Celticevergreen

Panko Fried Shrimp

Sun, 31 May 2009 19:53:10 -0400

Delicious as an appetizer or alongside a meal. Serve with cocktail sauce, lemon wedges, and tartar sauce. -- posted by cali_love

Turkey Yakitori Burgers With Sweet-Soy Glaze

Tue, 02 Jun 2009 17:13:26 -0400

A delicious, juicy turkey burger; the glaze adds a wonderful sweet & salty flavour and a beautiful shine. This recipe is originally from Real Foods Magazine and I found it on a blog called "A Good Appetite". -- posted by blucoat

Shabu Shabu

Mon, 22 Jun 2009 11:47:37 -0400

Shabu shabu is an Asian version of fondue. Instead of cooking the food in boiling oil, it's cooked in boiling broth. At the end of the shabu shabu meal, noodles are added to the broth and what results is a wonderful soup that has been flavored by all of the foods that went before. Ideally, you should have a Mongolian hotpot or a Chinese firepot for this dish, but you can use a regular fondue pot or chafing dish using canned heat. It's wise to heat the broth on the kitchen stove, then transfer it to the tabletop cooker. From an old newspaper clipping. -- posted by Molly53

Bacon Wrapped Tofu

Wed, 24 Jun 2009 10:19:16 -0400

From Just Hungry. The two conflicting sides of my appetite... Together at last! Yum! -- posted by dicentra

Spicy Garlic Pork With Noodles

Sun, 28 Jun 2009 17:43:17 -0400

This is a very tasty way to serve boneless fast fry pork chops and get a good serving of veggies at the same time. -- posted by Irmgard

Asian Turkey Burgers With Sesame Mayo

Sat, 04 Jul 2009 14:26:27 -0400

Hoisin sauce gives these burgers a juicy texture, while ginger and garlic provide a burst of flavor and water chestnuts deliver an appealing crunch. Serve them over toasted whole-wheat buns with a side of tender greens. We used this tangy mayonnaise to enliven the burger even more or for a chicken sandwich or a dip for a platter of wonderful roasted vegetables or perhaps use it as a dressing for sliced napa cabbage with scallions.:) I had some Apricot Mustard left over from another dish and the combination was great - I served it on the side. EatingWell newsletter, Summer/03. Nutrition Profile: Low Cal - Low Carb - Low Sodium - Low Cholesterol - Low Sat Fat - Heart Healthy - Diabetes Appropriate - Healthy Weight.:) -- posted by Manami

Wasabi-Infused Mahi-Mahi Sandwiches With Napa Slaw

Tue, 14 Jul 2009 02:23:10 -0400

Originally found in Coastal Living... adapted to fit our tastes. Plan ahead -- need to marinate at least 1 hour! -- posted by kittycatmom

Japanese Egg Salad - a Twist on Eggs and Mayo

Wed, 15 Jul 2009 01:39:08 -0400

Chilled, crisp salads are one of the great summer dishes, and a refreshing eat-it-anytime meal. Almost any food can be a part of an enticing salad -- vegetables, fruits, pasta, potatoes, meats, cheese, herbs. This Japanese Egg Salad showcases fluffy white rice, shrimp, hard-boiled eggs and Romaine lettuce leaves; tossed in a tangy French dressing with capers and chives. A delicious alternative to the same-old, same-old egg salad. -- posted by Feast Your Eyes!

Chicken Fried Rice

Wed, 12 Aug 2009 15:03:42 -0400

I used the food processor to do my chopping and used leftover roast chicken along with leftover rice from Chinese take-out. This will serve 2 persons as a main dish or 4-6 as a side dish. As always, feel free to switch the meats and veggies to your taste. -- posted by Sue L

Niku Jyaga

Mon, 17 Aug 2009 13:19:02 -0400

Our exchange student, Mariko, prepared this wonderful dish for us and delighted our whole family. She says you may substitute some of the potatoes with carrots, and may substitute beef with pork. -- posted by Paris Valentine

Japanese Salmon and Avocado Rice

Thu, 17 Sep 2009 10:40:25 -0400

This dish contains the goodness of sushi without the painstaking rolling and shaping. The salmon is marinated in lemon juice and soy which 'cooks' and flavors the fish. Sushi rice is available in most stores, but if you can't find it use basmati rice instead. -- posted by English_Rose

Garlic-Miso Pork Chops With Orange Bell Pepper and Arugula

Wed, 30 Sep 2009 01:23:53 -0400

DH and I enjoyed this simple, tasty recipe from the June 2008 Bon Appetit. -- posted by Dr. Jenny

Steamed Tilapia over Cellophane Noodles With a Miso Broth

Fri, 02 Oct 2009 17:08:38 -0400

Easy, inexpensive, great flavor and completely different. I love this dish and it is so easy and a one pot wonder. Serve with a light salad with a sesame dressing, some shredded carrots, zucchini, red onion, cucumber and water chestnuts for a great side, and that is all you need. And for those who say they don't like steamed fish ... Just try it. Now I did say Tilapia, only because it is very inexpensive and mild and it seems that there of a lot of people who enjoy it. Personally, I would prefer grouper, halibut or cod but as long as it is a firm white fish it will work just fine. -- posted by SarasotaCook

Sesame Seared Tuna With Dynamite Sauce

Wed, 28 Oct 2009 12:28:59 -0400

It is easy to make and delicious. I like it better than any of the versions I've had in restaurants. It also looks gorgeous on the plate when you cut against the grain and fan it out. -- posted by Jencathen

Soba Noodle Salad With Peanut Sauce

Fri, 20 Nov 2009 01:48:34 -0500

From Betty Crocker; the preparation time includes two hours post-cooking refrigeration. I'm posting the recipe as listed, but I made some changes: I used French-style frozen green beans, lite soy sauce, apple cider vinegar, and sugar-free syrup in place of the honey. I didn't have chili paste, so I used extra-hot salsa instead. -- posted by brokenburner

Chicken Sukiyaki

Sun, 29 Nov 2009 15:19:34 -0500

Here I am using several authentic ingredients which may be hard to find outside of metro areas. Burdock root looks like a long parsnip but darker. It is known as gobo in Japan. The taste is distinctive and can be found in many Japanese cooking. When using burdock roots or gobo, it is best to soak in water after slicing or cutting with a bit of vinegar to keep from turning dark. For substitution, I would use parsnip or carrot. Konnyaku is made from konjac potato and is found in the refrigerated section of a Japanese or Asian market in a similar package as tofu. It is normally whitish or brownish color and almost zero calorie and full of fiber. Its texture is jelly like but more firm and needs to be quickly blanched in hot water for about 2 minutes before using. If you cannot find it, just skip it since there is no substitution. Although konnyaku does have flavor its own, it is most often used for texture more than flavor. Mitsuba is an herb often used in soup dishes in Japan. It is sometimes translated as trefoil and looks similar to parsley but the taste is totally different. If you cannot find this, skip it or use some baby spinach. Keep all ingredients separate when cooking without mixing them all up like stir fry. Although traditional sukiyaki using the very best thinly sliced beef is wonderful, I really enjoy this method as well and it is more economical. The use of gobo and ramen comes Harris Salat, but it's not in his Hotpot cookbook. -- posted by Rinshinomori

Cream Stew - Japanese Youshoku Comfort Food

Tue, 08 Dec 2009 16:28:40 -0500

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, western-style.) This is considered regional cooking of Hokkaido the Canada-like northern island where I was an exchange student many years ago. This dish is my own attempt to reproduce something remembered from many years before. Typical home cooking of cream stew involves using a boxed roux, but as this product contains wheat flour, I do the white sauce from scratch. I've found that stirring in sour cream at the end results in the same rich mouth feel I remember from when I was eating wheat products and could use the commercial roux. This trick works for both Cream Stew and Curry Rice. This recipe is a good use for leftover turkey or chicken. You can eat it plain or serve with a starch. In our house, the boys like egg noodles, which I cook in a separate pot as I can't eat them. A more traditional way to add starch is to serve with steamed rice in half the dish and stew in the other half. -- posted by Lelandra

Beef Donburi California Style - Beef Bowl

Wed, 09 Dec 2009 19:08:59 -0500

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 used in soups, meats, and veggies. You can also find a recipe in recipezaar by typing shichimi togarashi. -- posted by Rinshinomori

Meguin's Yakisoba

Mon, 11 Jan 2010 18:57:03 -0500

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. If you want to make it vegetarian, use a vegetarian Worcestershire sauce. This is also good with extra-firm tofu. -- posted by Meguin

Hibachi Chicken and Fried Rice

Wed, 13 Jan 2010 18:14:09 -0500

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 night in, when you do not wish to pay the expensive prices at the Japanese steak house. -- posted by Chef #1519080

Sake Steak and Rice

Thu, 21 Jan 2010 14:25:48 -0500

This is recipe from Nigella Lawson. I have tried this yet; but it sounds delicious. Posting here for safe keeping. -- posted by Q & A's Mom

Miso-Glazed Salmon With Wilted Spinach

Thu, 28 Jan 2010 09:56:32 -0500

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, you must get it, don't sub. -- posted by larchie

Seared Rib-Eye Steak, Sauteed Shallots & Shiitake Mushrooms

Thu, 28 Jan 2010 13:25:55 -0500

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