Recipezaar: Asian,Eastern Asia,Japanese,Vegetarian recipes

Balsamic Soy Dressing

Sun, 20 May 2007 22:26:10 -0400

A simple dressing that tastes great with noodles or on a salad.It adds a new dimension to roasted squash or sweet potatoes -- posted by PinkCherryBlossom

Asian-Style Tofu and Cucumber Noodles

Sun, 20 May 2007 22:28:00 -0400

a tasty dish bursting with flavour from the bbc -- posted by PinkCherryBlossom

Chocolate Pancake Layered With Orange Mousse

Thu, 24 May 2007 16:52:47 -0400

An exquisite blending of the tastes of cocoa and oranges. Light, fluffy pancakes layered with an orange mousse! -- posted by Witch Doctor

Japanese Eggplant With Miso

Tue, 29 May 2007 12:42:04 -0400

A recipe passed on by Australian chef Simon Bryant which he obtained on a trip to Japan. -- posted by Missy Wombat

Anmitsu

Thu, 07 Jun 2007 15:24:47 -0400

A Japanese sweet "jello" style dish. The original was about.com. Note the recipe called for 1/2 a stick of agar-agar. Sticks vary in size. The average is about 10 mg so this is based on that. The Adzuki bean paste is actually called Anko however this ingredient caused problems. -- posted by That is Dr House to you

Furikake

Sat, 30 Jun 2007 10:42:35 -0400

I crave sushi a couple of times a week so I bought a sushi maker to cut down on prep time. It's wonderful but I always end up with small pieces of sushi nori left over, they weren't any good for making sushi with so they were being thrown away or munched absently. I came up with this idea after an order from the online grocers and have been using it ever since--measurements are approx as it depends on how much spare nori is knocking around. -- posted by PinkCherryBlossom

My Special Asian Salad

Sun, 15 Jul 2007 22:18:44 -0400

I got this special Asian dressing from allrecipes.com and I top the salad with great tasty ramen noodle. It was a big hit at my work when we had our potluck party. Enjoy this semi healthy recipe! -- posted by abschick

Japanese Spring Vegetable Stir-Fry

Tue, 17 Jul 2007 14:28:31 -0400

This dish was featured in the Vegetarian Times magazine and looks pretty impressive with the attractive mix of vegetables. I usually add a little pepper with extra vinegar and soy sauce to give it a kick, but I decided to post it as it was originally published. As is, it has a very delicate flavor that does not overpower the vegetables that are showcased in the dish. If you don't have a good source for Asian foods near you, try substituting corn starch for the Japanese arrowroot, and rice wine vinegar for the umeboshi. It's really important that snow peas be very fresh, so this is a great recipe if you happen to have a good source of fresh produce near you (or if you grow your own). -- posted by Eat Your Vegetables!

Tamago Maki (Also Tamagoyaki): Japanese Egg Roll

Tue, 24 Jul 2007 22:36:06 -0400

This recipe makes a nice savory tamago maki. I've put it together using various bits of advice and a lot of experimentation. Moreover, I've made it without a tamagoyaki pan. It can also be put on top of nigiri (rice balls) to make tamagozushi. -- posted by vengefulspectre

Sushi Rice

Sun, 29 Jul 2007 15:43:06 -0400

This is a recipe I found in a Japanese sushi cookbook that was translated to English. -- posted by Human Garbage Disposal

Tofu Crisps

Mon, 13 Aug 2007 16:18:08 -0400

This is from the Nu'uanu Congregational Church's 1985 Centennial Cookbook. -- posted by Chilicat

Preparing Matcha (Japanese Powdered Green Tea)

Wed, 15 Aug 2007 22:17:57 -0400

Matcha, powdered green tea, is the centerpiece of the Japanese tea ceremony. However, it is enjoying a wide popularity at the moment because of its rich, intense flavor and its high concentration of antioxidants and vitamins. To prepare matcha in a traditional manner, one needs a tea bowl and a bamboo whisk (chasen). The bamboo whisk is an important part, as the fine bamboo strands help to dissolve the matcha into the water while creating a pleasant, light froth. A regular metal whisk is not fine enough to dissolve the matcha properly. -- posted by Ingy

Cucumber and Avocado Sushi

Wed, 29 Aug 2007 23:26:56 -0400

From All Recipes. -- posted by dicentra

Shogun Japanese Salad Dressing

Sun, 02 Sep 2007 15:30:51 -0400

This is from one of our favorite Japanese restaurants. It's different but is the perfect combination with a Japanese style meal when the flavors all meld together. We serve with recipe #234170 and it all blends perfectly on the plate. -- posted by Vicki in CT

Mango Mochi

Mon, 03 Sep 2007 11:21:52 -0400

This is a delicious mango filled mochi recipe. I hope you like it. My mom & I had a real fun time making these! -- posted by Meowmix318

Miso Dressing

Tue, 04 Sep 2007 12:16:33 -0400

This is from "Kathy Cooks" by Kathy Hoshijo. She used to have a natural cooking show on PBS in the 80's. My mom used to make this dressing when I was a kid- it is TOTALLY ADDICTIVE and will cause uncontrollable salad cravings! -- posted by jude503

Devil's Salad

Tue, 11 Sep 2007 22:02:51 -0400

The name of this salad comes from devil food cake because of the color of Hijiki seaweed. It's black! Though it sounds scary, this salad is so nutritious. Also you can enjoy the color and the mariage of balsamic vinegar and soy sauce. -- posted by Nohoko

Japanese Zucchini and Onions

Wed, 26 Sep 2007 17:29:38 -0400

I love the veggies you get at the Japanese restaurant. This is a good version. I found it on allrecipes.com. -- posted by Mariah

Basic Japanese Salad Dressing

Mon, 01 Oct 2007 13:18:40 -0400

Quick to make and is great on a plate of mixed greens. -- posted by Jess N

Five Flavor Oil

Thu, 04 Oct 2007 20:07:35 -0400

A light and lovely seasoned oil that works great in Asian dishes. Adapted from the China Moon Cookbook by Barbara Tropp. Wonderful for pouring over noodles and salads! It will also make a great match for fish! The oil may cloud but will not be impaired. -- posted by Sharon123

China Moon Mustard Sauce

Thu, 04 Oct 2007 20:08:03 -0400

This isn't your usual Chinese restaurant mustard sauce! This is a silky sauce lush with the flavors of toasted sesame oil and Dijon mustard! Wonderful with cold roast beef, lamb and chicken dishes. Spread on steamed fish and foods off the grill. Great on cheese sandwiches! It will keep indefinately in the fridge. Adapted from the China Moon cookbook. -- posted by Sharon123

China Moon Pickled Ginger

Thu, 04 Oct 2007 20:29:22 -0400

This is a little different than my other pickled ginger recipe. Adapted from the China Moon Cookbook! -- posted by Sharon123

Japanese Noodle Salad

Mon, 08 Oct 2007 19:14:28 -0400

This is a light and nutritious recipe. This is perfect for picnics and anytime of the day. This dish is so simple to make. It tastes better overnight in the fridge. Serve cold. Enjoy!!! -- posted by Morning Biscotti

Vegetable Tempura

Fri, 09 Nov 2007 01:55:05 -0500

So easy and healthier than regular fried foods. Try any vegetables, these are just my personal favorite for tempura. Itadakimatsu! (bon apetit!) -- posted by hipbonez

Earth and Sea Salad

Fri, 16 Nov 2007 03:17:29 -0500

This salad goes great with either of my dressings but I have always preferred it with the Japanese Dressing -- posted by VER(Sachi)

Peanut Butter and Pickle Sushi

Wed, 12 Dec 2007 12:45:31 -0500

I love sushi for the ways in which the textures and flavours of its ingredients are uniquely highlighted. This unusual sounding roll was inspired by a favourite dish of mine, peanut butter and pickle sandwiches (like those described in recipe #104084), in which creamy, nutty peanut butter perfectly compliments the crisp texture and garlicky tang of dill pickles. It's unusual, but delicious! I eat this sushi roll with the usual condiments - tamari, wasabi, and pickled ginger. I've used peanut butter in many other sushi inventions as well, enjoying it with carrot, red peppers, green onions, etc. I haven't included cooking directions for sushi rice with this recipe, since there are several recipes for sushi rice posted on RecipeZaar already (i.e. Recipe #55243, Recipe #119373, etc.) Recently, I've been making all of my sushi using short-grain brown rice, for the additional health benefits. NOTE: My directions assume some level of sushi-making experience. -- posted by Lumberjackie

Creamy Tofu Savory Sauce

Wed, 09 Jan 2008 02:20:24 -0500

This amazing recipe is from the Spot Restaurant in Hermosa Beach, CA. This vegetarian restaurant is famous for this delicious sauce. It's great on almost anything, including steamed vegetables, tofu, baked potatoes... -- posted by blucoat

Edamame & Cranberry Toss

Wed, 09 Jan 2008 22:40:09 -0500

Aside from being unbelievably quick and simple, and aside from adding great colour to a holiday table, this dish just tastes really good. I'm never sure how to categorise edamame, which seem like a vegetable but are so high in protein, but I think it makes a great side dish. I like it even better the next day, when the cranberries absorb more liquid and grow quite plump. It's slightly modified from a recipe from Ocean Spray, makers of craisins. -- posted by catht

Kiyuri Namasu (Cucumber Salad)

Mon, 14 Jan 2008 19:57:14 -0500

I was recently digging through some recipes that my parent's Japanese maid used while my father (US Navy) was stationed in Yokosuka, Japan during the late '60's and found this really easy salad. -- posted by Celticevergreen

Japanese Cucumber Salad

Sat, 23 Feb 2008 01:53:31 -0500

From Madhur Jaffrey's World of the East Vegetarian Cooking. I ususally make it with 2 regular cucumbers sliced on a mandolin slicer. And I just throw unaltered sesame seeds in it. -- posted by mliss29

Japanese Wafu Salad Dressing

Mon, 25 Feb 2008 19:36:35 -0500

I love this stuff!!! Kind of an east meets west style salad dressing. Very easy to make in a mini food processor. Feel free to substitute with a low fat mayo. This would also be great over chicken or fish. My 2 y.o. loves this! -- posted by C. Taylor

Fat Free Wasabi Honey Pita Chips

Mon, 25 Feb 2008 20:21:12 -0500

A deliciously sweet and spicy snack that can be eaten as is or served with your favourite dip. The kick of wasabi is nicely balanced with the sweetness of honey in this simple recipe. These are really good served with a bit of fat free sour cream for dipping. I also like them plain too. -- posted by grumblebee

Nori (Roasted Seaweed) Cheese Snacks

Thu, 20 Mar 2008 23:46:47 -0400

An interesting and attractive appetizer and snack. These cheese snacks are delicious as is or served along side some japanese rice crackers and/or edamame! Also excellent as an appetizer or for a party tray. :) -- posted by grumblebee

Wasabi Asian Noodles

Tue, 25 Mar 2008 02:07:42 -0400

This Japanese style salad is designed as a side salad, almost a garnish, in which a little goes a long way. -- posted by Celticevergreen

Finger Licking Sesame Edamame

Fri, 04 Apr 2008 18:47:33 -0400

Edamame is more commonly known as a soybean, harvested at the peak of ripening right before it reaches the "hardening" time. Edamame means "Beans on Branches" . A good source of protein. Enjoy as a snack squeezed directly from the well seasoned pods into the mouth with the fingers. Hence finger licking good! -- posted by ~Rita~

Citrus Soy Dipping Sauce

Tue, 29 Apr 2008 00:51:36 -0400

Salty soy sauce and fresh citrus juice combine to make a deliciously tangy dressing or dipping sauce for sushi! -- posted by English_Rose

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 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

Simple Miso Soup

Sun, 25 May 2008 03:24:06 -0400

This Japanese soup is simple, delicious, and low-calorie! It tastes just like the homemade miso soup at my favorite Japanese restaurant. This recipe can easily be doubled, halved, or made to any other size. -- posted by ChefChanteuse

Eggplant With Sweet Miso

Wed, 28 May 2008 20:19:35 -0400

From The Best Recipes in the World by Mark Bittman. Use the Japanese eggplant (the slender, long, lavender-colored varieties rather than the fat, almost black ones) for this recipe. Make this up to an hour in advance; like many eggplant dishes, it's good at room temperature. Or make in advance and run under the broiler to reheat, until the miso topping bubbles (reserve the sesame seeds until after you do this). -- posted by AB_Fan

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

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

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

Japanese Spiced Eggplant

Tue, 12 Aug 2008 13:24:38 -0400

Here is a quick, healthy, vegetarian dish that is a different take on an eggplant dish. Chef Allen Susser of Chef Allen's in Aventura, Fl. glazes it with soy sauce and mirin and sprinkles it with togarashi, a tangerine scented Japanese spice blend of chiles, sesame seeds and dried seaweed. F&W Magazine, 08/2008 edition from 'Green" Living Guide, Local Flavors.Cooking times are estimates. "Togarashi, the Japanese word for chiles, is a group of condiments always including chiles that bring out the clean, simple flavors of Japanese food. It works well with fatty foods such as unagi (broiled eel), tempuras, shabu shabu (small bits of food cooked in rich broth), noodle dishes, and yakitori (grilled dishes). Nanami togarashi is a close cousin, with a slightly different proportion of ingredients emphasizing citrus zest. -- posted by Manami

Ohitashi or O-Hitashi or O 'hitashi

Tue, 19 Aug 2008 01:05:43 -0400

The Japanese word for "soaking". This is the way many vegetables (broccoli, spinach, okra, etc.) are prepared. -- posted by VonnieFL

Shu Cream (Japanese Cream Puff)

Wed, 20 Aug 2008 01:22:23 -0400

This is my modified version of the great tasting Shu Cream recipe (Japanese Cream Puff) that I got at About.com. Yum! *You can also use your own cream puff pastry and just use the custard cream I have here! -- posted by Arashijing

Vegetarian California Rolls (Sushi)

Thu, 21 Aug 2008 14:26:18 -0400

I found that these are one of the few foreign foods even French people will love ; ) They are really easy to make - trust me I'm a lazy cook! - and deceptively impressive when done!! Great for brown bagging too! -- posted by milkamaiden

Asparagus Shandong Style (Liang Ban Lu-Sun)

Wed, 10 Sep 2008 00:00:00 -0400

A specialty of Shandong province, this dish is traditionally reserved for banquets because asparagus is so expensive in China. But here in the United States, when the price comes down in summer, take advantage of this flavorful dish. Saveur Magazine, August/September 2008 We made a version of this but as it was it would have been way too spicy for our residents. -- posted by Manami

Japanese Spinach Salad

Thu, 11 Sep 2008 23:26:36 -0400

Tweaked from Eating Well magazine - a great twist on the tangy salad served at sushi restaurants. -- posted by HannahSve

Basic Sea Vegetable Broth

Thu, 25 Sep 2008 19:03:49 -0400

Kelp and/or kombu make great soup stock! Their abundant minerals and natural "MSG" impart richness to soup usually associated with meat. Serve as an appetizer or use as stock. You can find kelp and kombu at your local health food store. Adapted from "Sea Vegetable Celebration" by Shep Erhart and Leslie Cerier. -- posted by Sharon123

Miso Wet Rub

Sun, 19 Oct 2008 18:40:33 -0400

Cooking Light. May 2007. Try this thick rub on salmon fillets, dark-meat chicken, pork, tofu steaks, or eggplant slices. -- 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

Flash Korean Japanese Style Cucumber and Daikon Pickles

Thu, 23 Oct 2008 18:59:21 -0400

This is so simple. You use the equal amount of mirin, soy sauce, and rice vinegar as base for the pickle. My SIL's friend, Michelle brought this out for a dinner one night and I loved it because it was so simple to make. You can use any combination of cut up vegetable slices or chunks such as cucumbers, carrots, daikon, turnips, green beans, okra, etc. These pickles last in the refrigerator a long time - at least 6 months or so. As they age, the pickles will get stronger tasting - but I just love them that way! In addition to the main 3 pickle ingredients, you can add garlic, Korean chili peppers, Japanese chili peppers, sesame oil, kochujan, etc. I like to keep mine simple with garlic and Korean/Japanese red chili peppers only. As you eat the pickles, you can continue to add more fresh veggies to the jar. As time goes, the pickling brine will weaken from the liquids released by various vegetables and at some point in time needs to be redone. Serving is a total guess. Note: If you are using thick skinned American style cucumber, peel, seed and cut in half lengthwise first. If you are using Japanese, hothouse, or long thin cucumbers, no need to peel, seed, or cut in lengthwise first. -- posted by Rinshinomori

Wakame Seaweed and Okra Sunomono

Mon, 27 Oct 2008 18:11:27 -0400

In Japan sunomono is often eaten as part of Japanese meals in different variation. Okra became popular in Japan in the late 20th century and before that it was hardly ever seen or eaten. Now, you see okra in many recipes in Japan. Wakame seaweed is often used in miso soups along with tofu pieces and can be purchased in bags or refrigerated bags. My original recipe indicated 40 gram of wakame but I've since decided to change this to reflect less wakame in the recipe. If you like wakame to dominate this taste, please use higher amount. -- posted by Rinshinomori

Shiitake Mushroom Gravy

Wed, 29 Oct 2008 18:34:38 -0400

Made with healthyl shiitake mushrooms, this gravy tastes just like turkey gravy only less greasy. Adapted from Delicious Living magazine. -- posted by Sharon123

Roasted Kabocha Squash With Cumin Salt

Thu, 06 Nov 2008 23:16:04 -0500

A simple and delicious autumnal recipe from Self Magazine (September 2008). The cumin salt tastes great on any meat or fish, or even on cheese. -- posted by blucoat

Vegan Tempura

Sat, 08 Nov 2008 15:00:00 -0500

This is an egg-free tempura batter recipe that is fantastic and very easy. Use your favorite veggies. We like mushrooms, onions, green beans, peppers, etc. Serve with your favorite dipping sauces! -- posted by EmilyStrikesAgain

Stuffed Shiitake Mushrooms

Tue, 11 Nov 2008 21:17:22 -0500

These were inspired by the stuffed shiitakes at my favorite izakaya restaurant. I didn't measure out the ingredients, so these proportions are just approximations. Feel free to adjust them to taste -- posted by veggiepig

Japanese Pickled Carrots

Tue, 11 Nov 2008 23:06:28 -0500

Pickles are a big part of Japanese dining. Small dishes of vegetables like daikon, carrots, etc are usually part of a meal. My friend's mother makes this at home and keeps a long time! I use it as a side to my sandwich lunch! -- posted by KaffirLime

Miso Mushrooms

Fri, 14 Nov 2008 19:18:11 -0500

Adapted from feistybento's blog. I really want to make these, so I'm putting it here for safe keeping. -- posted by dicentra

Sesame Tempura Green Beans With Soy Dipping Sauce

Wed, 03 Dec 2008 23:16:27 -0500

Gourmet 11/00 -- posted by dicentra

Izakaya Style Japanese Edamame - Soy Beans in Pod

Wed, 10 Dec 2008 20:07:32 -0500

This is so simple, I debated whether to submit this here, but it's something we enjoy with beer, sake, or good ol' soju. There are probably much better recipes out there than this, but this one works for us for now without compromising heart healthy needs versus salt and oil. Izakaya is a Japanese style pub and this is typical of something they would pull out while you are waiting for other orders. You can add anything to this and let your imagination fly! You can add miso, kochujang, tobandjan (hot red chile paste - not Indonesian or Malay), chopped kimchi, etc. -- posted by Rinshinomori

Japanese Pounded Cucumber Salad - Shojin Ryori

Sat, 13 Dec 2008 23:53:48 -0500

This is shojin ryori or vegetarian temple cooking, a Buddhist vegetarian style of cooking in Japan. There are many versions of blunt knife pounded cucumber salads but this one is very nice. Often cucumber is pounded with a blunt side of a chef's knife or small stick lightly to break down the cucumber flesh in the middle so that cucumbers can be eaten in bigger chunks and flavor able to penetrate better. Japanese, English, or hot house cucumbers work best here, but if using thick skinned American style cucumber, cut in lengthwise in half and remove seeds first before proceeding. -- posted by Rinshinomori

Edamame Soup

Thu, 25 Dec 2008 01:02:58 -0500

This simple, creamy, and satisfying vegetarian soup is from the excellent new cookbook, "The Great Big Veg Challenge: How to Get Your Children Eating Vegetables Happily", by Charlotte Hume. To make this soup vegan, omit the creme fraiche. You can have the soup as is, or top it with almost anything: caramelized onions, fresh scallions, fried shallots, toasted peanuts... -- posted by blucoat

Spiced Persimmon Bread

Tue, 30 Dec 2008 21:15:13 -0500

A wonderful, moist, sweet, and flavourful loaf that is a nice alternative to banana or pumpkin bread. It's great with coffee on a winter morning or as an afternoon snack. I think this would make really good muffins, as well. Be sure to only use soft and ripe persimmons. From "Diana's Desserts". -- posted by blucoat

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

Kabocha No Nimono - Stewed Pumpkin/Squash (Japan)

Thu, 08 Jan 2009 19:45:05 -0500

This is the most common (& delicious!) method of cooking pumpkin in Japan. The usual hard-skinned variety of pumpkin/squash is best. You don't have to worry about peeling off all the skin - as long as you wash it & chop any rough bits, it's good enough to eat! -- posted by Mellowpuff

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

Sesame Dipping Sauce

Sat, 31 Jan 2009 19:58:04 -0500

This works well for dipping pot stickers in as well as tossed over udon noodles and fresh vegetables for a quick dinner. -- posted by EmilyStrikesAgain

Mango Custard (Vegan)

Sun, 01 Feb 2009 13:05:10 -0500

Vegan custard is simple, fresh, and helps take the edge off any spicy food! -- posted by EmilyStrikesAgain

Vegetable Rice Paper Rolls

Fri, 06 Feb 2009 15:38:29 -0500

These rolls are very delicious, easy to make and low fat. Fab as a starter, and people are always very impressed. They can be served cold, but I prefer to perpare them in advance, leave them in the fridge covered with a wet tea towel and then steam them for two minutes just before serving. I like to serve them with a sweet chili sauce and vietnamese coleslaw (I shall post this recipe also). -- posted by Ferng

Speedy Soy Spinach

Mon, 02 Mar 2009 16:09:24 -0500

A fast and healthy vegetable side dish with an Asian aroma. This basic recipe works well with most green vegetables. You could try blanching broccoli, asparagus or beans until just tender, then cooking as above. Great served with chicken or grills. -- posted by English_Rose

Simple Spicy and Sweet Oven Fries

Sat, 07 Mar 2009 02:24:09 -0500

Simple and addictive recipe from Bon Appetit. Great as an appetizer. Shichimi-togarashi is a Japanese seasoning (made from dried chiles, sesame seeds and seaweed) and can be found in the Asian aisle of some supermarkets. -- posted by sandginnyc

Tamari Bouillon Broth With Instant Variation

Mon, 16 Mar 2009 15:46:20 -0400

Entered for safe-keeping. From Martha Rose Shulman's "Fast Vegetarian Feasts", received in February 2009 Cookbook Swap. The author often makes just enough as needed using the instant variation to substitute for broth or water in recipes. Per the author, make sure you buy unadulterated vegetable bouillon cubes, and if they are not available, substitute plain water instead of this broth. -- posted by KateL

Japanese-Style Miso Salad Dressing

Sun, 22 Mar 2009 03:19:40 -0400

This reminds me of the dressing on the salad in the bento boxes at the Japanese chain Asakaze here in Sydney. It's light and refreshing. -- posted by Chickee

Green Tea Broth With Udon Noodles (Mark Bittman)

Mon, 23 Mar 2009 15:04:37 -0400

From Mark Bittman's cookbook, "How to Cook Everything Vegetarian". With its somewhat savory taste, the resulting soup is elegant in both simplicity and speed; and the list that follows shows the ways to embellish and intensify the flavor. Some are garnishes to serve over the noodles; others are cooked in the broth to give it more character. And some can go either way. Makes 4 first-course or 2 lunch servings -- posted by blucoat

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

Miso-Garlic Broiled Eggplant

Mon, 30 Mar 2009 17:38:21 -0400

Every year I plant Japanese eggplant in my garden... my favorite way to eat it is simply grilled, then sliced with soy sauce and ground roasted sesame seeds. I was overwhelmed with eggplant last season, and had to "branch" out to other methods. This is a recipe my Japanese mom taught me. Make subsitutions at your own risk! :) I can only tell you this is great as written!!! -- posted by kittycatmom

Spicy Miso and Pumpkin Soup

Wed, 01 Apr 2009 12:17:16 -0400

This comes from Delicious Living and this is what they say: "Sweet and spicy, this thick soup uses a white miso base for flavor and nutrition. Serving tip: Present as an elegant start to any meal. For a more substantial soup, add cooked white beans and a handful of baby spinach leaves just before serving. " -- posted by WI Cheesehead

Lemony Baked Tofu

Wed, 15 Apr 2009 02:01:34 -0400

Yummy as a snack, sandwich filling, or topping for salads! It's got lots of flavor and holds it's shape well. A choice is given for two very different but equally inviting marinades. Be sure not to use an aluminum baking pan! Use the smallest baking pan you have that will hold the tofu in a single layer. An 8" square pan and a 7x9" pan both work fine. Adapted from Moosewood Restaurant New Classics cookbook. -- posted by Sharon123

Brown Rice & Quinoa Sushi Rolls

Sat, 18 Apr 2009 16:50:07 -0400

I like to make vegetarian sushi rolls at home and have worked on perfecting a brown rice version. I came across a recipe online that added quinoa to the mix and I love it! Adds that extra bit of protein to make this a well rounded light meal, snack or appy. I've changed that original recipe a bit and have streamlined the cooking process (less dishes the better!). My kids like to help roll these up. I've included cucumber, carrot and avacado as filling...of course you can fill with whatever you fancy. This makes enough to fill 4 nori sheets, which you can cut into 6 or 8 pieces each. Enjoy! -- posted by magpie diner

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

Sesame Peanut Asian Noodle Salad

Thu, 23 Apr 2009 16:07:27 -0400

A fool-proof Asian noodle salad that always turns out perfectly. Dressing can be made up to 2 days in advance and stored in the fridge. -- posted by Pink Koru

Tempura Vegetables (Also Fish, Shrimp or Calamari Rings)

Sat, 16 May 2009 10:35:24 -0400

My daughter has been asking me to make tempura so I've been on the lookout for recipes. This recipe was found in the LCBO's Food & Drink Spring 2009 magazine. For the best results, make sure you don't over mix the batter. The beer and rice flour produce a delicate, crispy batter. This recipe only includes vegetables but you could also try fish, peeled shrimp or calamari rings. You can also experiment with other veggies. -- posted by Dreamer in Ontario

Japanese Carrot-Ginger Salad Dressing

Tue, 19 May 2009 17:27:17 -0400

This is a fabulous "orange dressing" commonly found in Japanese restaurants. The recipe is from Ichiban, a San Diego sushi restaurant & it was written up in an old Gourmet Magazine (November 1994). Recipe makes about 4 1/4 cups dressing. -- posted by blucoat

Clean Eating Edamame Salad

Tue, 26 May 2009 01:31:21 -0400

Entered for safe-keeping. From Clean Eating, May/June 2009. This Japanese salad has a good proportion of protein to carbohydrates for a light lunch, but this will be more filling if served with brown rice. Nanami Togarashi can be found inthe Asian section of a supermarket or health food store, but red pepper flakes can be used as an emergency substitution. -- posted by KateL

Clean Eating Wakame Brown Rice Salad With Tofu

Tue, 26 May 2009 01:31:33 -0400

Entered for safe-keeping. From Clean Eating, May/June 2009. A Japanese salad. -- posted by KateL

Nasu Dengaku (Grilled Japanese Eggplant With Miso Paste)

Mon, 08 Jun 2009 01:45:26 -0400

Our favourite food right now. -- posted by Wendys Kitchen

Grilled Japanese Eggplant With an Asian Vinaigrette

Mon, 06 Jul 2009 16:10:02 -0400

High in fiber and low in calories, grilled eggplant makes a great addition to your main meal. COOK'S TIP: For an alternative serving suggestion, marinate the eggplant overnight in the vinaigrette described below, grill until lightly brown, and serve on crusty rolls topped with Montrachet goat cheese slices - DELICIOUS! -- posted by Feast Your Eyes!

Kenchin Style Vegetable Soup

Fri, 10 Jul 2009 12:25:28 -0400

This is from "The Enlightened Kitchen: Fresh Vegetable Dishes from the Temples of Japan" by Mari Fujii. It comes from Kenchoji Temple, the first Zen buddhist temple in Japan. It is a wonderful example of shojin ryori, or "temple cuisine". The ingredients suggest this is a winter soup, although for health and nutrition, this soup can certainly be served in any season. The author suggests that instead of the soy sauce (or in place of part of it), you can substitute miso or sake without losing authenticity. Although this looks like a lot of directions, it's actually a very simple preparation. If you can boil water, stir fry, and use a knife to slice vegetables, you have all the skills you need. Once you make this, you won't even need to look at the directions. Note: prep time and cooking time does not include the 2 hr soaking of the konbu to make konbu stock, but does include all other cooking and soaking times. -- posted by Gandalf The White

Salt Cured Cherry Blossoms

Mon, 24 Aug 2009 13:41:09 -0400

A specialty of Kyoto Japan and used in many Japanese cooking. The result is beautiful and the flavor exquisite. Used in desserts, salads and salad dressings to flavor for flavor, tea, etc. Rinse gently in water or soak in water first to remove the salt. Do not soak too long. The yield is a guess. -- posted by Rinshinomori

Vegetarian "sushi" Rolls

Wed, 09 Sep 2009 01:16:21 -0400

I don't eat actaul sushi, but I love these vegetarian rolls as a light lunch or snack -- posted by GingerlyJ

Chargrilled Eggplant With Miso

Wed, 30 Sep 2009 01:11:35 -0400

Another eggplant recipe. -- posted by Wendys Kitchen

Japanese Eggplant With Miso

Wed, 30 Sep 2009 01:23:40 -0400

Found this online. -- posted by Wendys Kitchen

Inside-Out Avocado Rolls With Chives and Cashews

Fri, 02 Oct 2009 16:27:12 -0400

From Sushi: Easy Recipes for Making Sushi at Home by Emi Kazuko, Fiona Smith and Elsa Petersen-Schepelern, a great little reference book with beautiful photos. The nutty, salty cashews and creamy avocado make this sushi roll great. Use Easy Sushi Rice (In Rice Cooker) #315511, you will need about one-third of this recipe, prep time does not include cooking the rice. -- posted by Lille

Gomae - Japanese Style Spinach Salad

Mon, 26 Oct 2009 12:18:52 -0400

This is Chef floWers version of Spinach Gomae. It's a side dish I often ordered at my favourite Japanese restaurant (before it closed down.) I found a visual version on you tube and since I couldn't find a recipe on www.recipezaar.com I thought I would add it to Zaar's collection. We all love this salad and my daughter can eat the whole serving (if I let her). I often double the recipe, so she can have extra greens, well it worked for Popeye The Sailor Man. Ayyye -- posted by Chef floWer

The Easiest Ever Carrot-Sesame Salad

Mon, 09 Nov 2009 16:22:13 -0500

True to its name this is a very easy carrot salad flavored with sesame oil. I found the recipe at justbento.com The salad stays fresh and crunchy even to the next day after making. In fact, the flavor mellows if you let it rest awhile. -- posted by Lorraine of AZ

Vegetarian Miso Soup

Thu, 12 Nov 2009 00:04:03 -0500

This is a delicious cloudy broth like the kind served in Japanese restaurants, with diced tofu and seaweed. Adapted from the Everything Vegetrian Cookbook. -- posted by Sharon123

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

Vegetable Temaki

Mon, 28 Dec 2009 23:49:00 -0500

Cooking Light, JUNE 2002 -- posted by dicentra