Recipezaar: Cuisine,Asian,Japanese recipes

Shrimp Gyoza

Tue, 05 May 2009 16:50:35 -0400

Tasty Japanese potsticker with a fresh seafood taste. You may wish to serve these with teriyaki sauce, but add ginger and scallions to your taste! -- posted by Chef #1258684

Pete's Teriyaki Marinade

Tue, 12 May 2009 00:35:38 -0400

Our good friend Pete was a chef at a local steak house for many years, and this an excellent marinade he created to use on shish kebabs. Pete passed away several years ago, but everytime we make kebabs, we use this marinade and remember our dear friend. This would also be good with steaks or thick-cut pork chops. -- posted by sunflowerseed

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

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

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

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

Japanese Sponge Cake

Wed, 20 May 2009 14:32:57 -0400

From japanesefood.about.com. I have not yet tried this recipe, so my comments are largely based on others' comments and on my own experience with Japanese bakery cakes. This is a popular cake in Japan at Christmastime, but it is delicious any time fresh fruit is in season! I like strawberries the best, but peaches and mangos are also nice. Use any fruit or combination of fruits you like. Chop whatever quantity of fresh fruit you'd like for the filling (halved or sliced strawberries are particularly lovely set into the whipped cream), and save some to decorate the top with. Be sure to whisk the eggs very well to make a nice, light sponge. There is no leavening added in the original recipe, so the height and texture are all due to having well-beaten eggs. Some reviewers of this recipe who had trouble getting it to come out right added some baking soda, and some also added a little vanilla. The cake should be eggy, not vanilla-y, but feel free to add the vanilla if you prefer. Both of these will be listed as optional ingredients. The prep time is estimated. -- posted by Halcyon Eve

Ahi Katsu With Wasabi Ginger Butter Sauce

Sat, 23 May 2009 18:19:24 -0400

Oh, this just sounded sinfully delicious when I received it in an email from gourmet-recipes-from-aound-the-world. A bit fiddly but I suspect worth every moment. This is one reserved for the innermost circle LOL! Thank you Fawnette! -- posted by Buster's friend

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

Shrimp Dumplings

Mon, 25 May 2009 22:38:00 -0400

These delicate tidbits are served at the Nippon Restaurant in Tokyo and New York. The recipe appeared in an October 1986 issue of Bon Appetit in the "Bon Voyage" section that featured recipes from Tokyo.Serve them as part of a dim sum buffet or as starters for your next Asian meal. -- posted by Leslie in Texas

Clean Eating Sunomono Salad

Mon, 25 May 2009 22:39:08 -0400

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

Clean Eating Cabbage Salad With Tuna

Mon, 25 May 2009 22:39:32 -0400

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

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

Clean Eating Soba Noodle Salad With Flank Steak

Tue, 26 May 2009 01:48:21 -0400

Entered for safe-keeping. From Clean Eating, May/June 2009. A Japanese-inspired salad. This can be served hot as a stir-fry or chilled as a main course. -- posted by KateL

Clean Eating Sesame Spinach Salad With Chicken

Tue, 26 May 2009 01:50:10 -0400

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

Clean Eating Shrimp Salad With Wakame Seaweed

Tue, 26 May 2009 01:57:54 -0400

Entered for safe-keeping. From Clean Eating, May/June 2009. Serve this Japanese-inspired salad with quinoa or brown rice to make a satisfying meal. -- posted by KateL

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

Garlicky Edamame (Ww 2 Points)

Sun, 31 May 2009 20:35:09 -0400

Edamame, the Japanese word for soybean, grow in clusters on bushy branches. To retain freshness, soybeans are usually parboiled and grozen. Edamame, a rich source of protein, have been enjoyed for over two thousand years in East Asia -- posted by Tee Angel

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

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

Homemade Panko (Japanese Bread Crumbs)

Wed, 10 Jun 2009 02:28:23 -0400

I was cooking with a Japanese friend, and she told me how easy it is to make your own Panko. I can't believe I've been buying it all this time :-) -- posted by Japan bound

Umeshu (Plum Wine)

Sun, 14 Jun 2009 21:11:01 -0400

Wondering what to do with those extra green plums growing on your tree? Why not put a few aside, and make Umeshu, and give it for Christmas? -- posted by Neighborhood Fruit

California Bowl

Sat, 20 Jun 2009 02:10:27 -0400

Like California rolls but don't want seaweed? Not too skilled at rolling your own sushi? Try this easy and flexible recipe. You can easily add or subtract whichever sushi ingredients you like to make your favorite flavor. Enjoy! -- posted by TerribleCook1017

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

Japanese Cucumber Salad

Tue, 23 Jun 2009 11:23:17 -0400

.. -- posted by Chef #1298498

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

Sweet-Sour Instant Radish Pickles

Fri, 26 Jun 2009 02:07:07 -0400

From Just Bento.Time required: About 5-10 minutes to wash and prep the radishes and put them in the pickling mix. Several hours to let them mature in the refrigerator. -- 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

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

Spicy Tuna Salad Sushi Roll

Sun, 12 Jul 2009 09:37:32 -0400

This recipe tastes very similar to the spicy tuna rolls found in Japanese restaurants, but the best part is that you use canned tuna rather than raw tuna. Don't get me wrong, I love raw tuna; I just don't feel comfortable playing with it at home. I created this recipe when I wanted sushi rolls but didn't have a lot of fresh ingredients on hand. This can also be adapted to use in an asian salad. I plan on putting up that recipe at a later time. Note: the sumeshi (the term for cooking rice in the japanese style) portion of the recipe is copied from Sushiday.com. -- posted by OwlMonkey

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!

Green Tea Mousse

Sun, 19 Jul 2009 20:40:43 -0400

Green tea mousse is a cool dessert. This recipe uses maccha green tea powder. **Please note: Prep Time is cook time and Cook Time is chill time. -- posted by kittycatmom

Japanese Rare Cheesecake (No Bake)

Mon, 20 Jul 2009 02:27:11 -0400

No bake cheesecakes are called "rare cheese cake" in Japan. Rare cheesecakes are chilled and served with fresh fruits or fruit sauces. It's easy to make this dessert at home. Plan ahead -- Cheesecake requires 3 hours refrigeration time. -- posted by kittycatmom

Hand-Rolled Sushi

Sun, 26 Jul 2009 10:17:14 -0400

It is simple to make- well the rolling of the seaweed isn't as easy as it sounds. But practice makes perfect! -- posted by Chef Denni

Kewpie Mayonnaise

Tue, 04 Aug 2009 02:42:35 -0400

I love Kewpie mayonnaise, but can't find it in my hometown. I've tried my best to duplicate it, and this is what I've come up with. -- posted by lunaburning

Tempura Cheesecake

Fri, 07 Aug 2009 03:03:38 -0400

A deep fried cheesecake. Crunchy on the outside and melted sweetness inside. The key to this recipe is getting the tempura to be crispy enough. I have tried many times to get my tempura as crispy as the Japanese restaurants, and trust me, the egg/flour/water recipe does not work. So I have listed several suggestions below to help you achieve maximum crispiness. If you are unable to obtain wheat flour or rice flour, you can substitute those portions with regular flour, however some of the crispiness may be compromised. The soda water can also be substituted with ice water. Another option you have is to use a frying premix. However, some of those mixes are not good. I have tried the Hime Tempura Batter Mix that comes in a yellow carton box and it didn't do well. The ones I do recommend are CJ's Frying Mix, which is a Korean brand that comes in a plastic sealed bag, McCormick Tempura Seafood Batter Mix and McCormick Golden Dipt Tempura Batter Mix. These contain wheat and rice flour which are key ingredients. -- posted by Romi

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

Anna's Tuna Soboro (Quick and Easy!)

Mon, 17 Aug 2009 02:23:28 -0400

Soboro is a salty-sweet Japanese dish that is used in many ways - you can put it into onigiri, serve it over rice, stir-fry it with veggies, or put it into scrambled eggs. It keeps in the refridgerator for a week and can be frozen, so you can easily make more than you need and have an easy meal later in the week. It seems that in Japan, they consider it a condiment. This is tuna soboro - there are different soboro recipes for different types of meat. I cannot take credit for this recipe - annathered at wordpress originally posted it on the web. -- posted by freakingdork

Seared Beef Sushi

Mon, 17 Aug 2009 13:17:37 -0400

I finally get to really enjoy sushi with this untraditional but delicious version. Not a huge raw fish eater, this just made my tastebuds jump in happiness :) From the autumn 2005 LCBO magazine. {Prep time is less than the hour i put but it depends on how organized someone is so gave lots of time. -- posted by MarraMamba

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

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

Reconstituted Shitake Mushrooms

Wed, 26 Aug 2009 10:23:38 -0400

Delicious way to reconstitute dried shitake mushrooms for use in your recipes. A Japanese friend showed me how to make these a few months ago - they are moist and flavorful, you would never guess they started out dried. She used it to top a sushi salad, but they are also delicious alone. The broth makes a lovely soup too. -- posted by Japan bound

Bulgogi Sauce for Refrigerator

Tue, 01 Sep 2009 14:48:15 -0400

I make and keep many sauces in the refrigerator for quick grilling and stir frying. This sauce will keep for 1 month in the refrigerator. If you do not have mirin, increase sake to 6 T and sugar to 1/4 C sugar plus about 1 1/2 T sugar. This bulgogi sauce works great with grilling meats. Use as marinade and grill. -- 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

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

Pumpkin Nuggets With Vanilla Sauce

Mon, 21 Sep 2009 01:17:45 -0400

I think few adore sugar and pumpkin as much as I do. :D I guess you could say this is something of a copycat recipe-- I went to this Japanese "snack cafe" several years ago and had these delicious pumpkin nuggets that came with chocolate and vanilla dipping sauces. Mine came out much thicker than I remember those ones, (and I haven't quite mastered that Japanese confectionery technique for a soft outside and creamy inside) but they're still really good. The chocolate sauce seemed like a thick chocolate syrup like U-Bet, but I think my vanilla sauce is even better (and will probably post as a separate recipe) You can use all-purpose flour for the nugget mixture, but I find that the rice flour is really the best or a mix of the two works too. -- posted by the80srule

Ebichiri - Shrimp With Chili

Mon, 28 Sep 2009 01:15:27 -0400

I had this dish in Japan,though it might come from China and it's a must for who loves spicy food. This and some hot chicken wings and I'm happy! Add the garlic and the spicy sauce according to your taste. Preparation time is cleaning the shrimp. -- posted by littlemafia

Benihana Japanese Onion Soup

Mon, 28 Sep 2009 01:40:52 -0400

Top secret recipes -- posted by nsomniak6

Hiroshimayaki

Mon, 28 Sep 2009 01:55:25 -0400

It's okonomiyaki done Hiroshima style.The same ingredients, the difference being the way its cooked. While in Osaka everything is mixed together, in Hiroshima they make a batter out of flour and water ,than they add the rest while is cooking. Make it without the pork for a vegetarian version. -- posted by littlemafia

Shogayu - Hot Ginger Drink

Mon, 28 Sep 2009 01:56:39 -0400

A Japanese cold remedy drink. -- posted by littlemafia

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

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

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

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

Special Shrimp Gunkanmaki - Battleship Sushi Roll

Fri, 02 Oct 2009 17:18:32 -0400

A battleship shaped version of nigiri sushi has a ribbon of nori seaweed wrapped vertically around the rice and toppings. Inspired by Sushi: Easy Recipes for Making Sushi at Home by Emi Kazuko, Fiona Smith and Elsa Petersen-Schepelern and a special scallop sushi I had in a Calgary restaurant, long since closed. "Special" usually refers to the use of mayonnaise in the filling. -- posted by Lille

Sushi Cones - Temaki

Mon, 05 Oct 2009 16:02:02 -0400

An easy, fun way to make sushi at parties. Set up the rice, nori sheets and a selection of prepared ingredients for roll-your-own sushi hand rolls. Adapted 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. -- posted by Lille

Futomaki - Big Sushi Roll

Mon, 05 Oct 2009 16:24:34 -0400

These large sushi rolls use a full sheet of nori seaweed to enclose generous fillings. -- posted by Lille

Green Tea Ice Cream

Tue, 06 Oct 2009 10:40:46 -0400

If your tired of regular old ice cream flavors and are looking for something different then this recipe could be for you. It is clean, refreshing and goes great after an Asian style meal -- posted by GingerlyJ

Ramen Delight

Wed, 14 Oct 2009 14:20:38 -0400

Take your 20cent ramen package lunch to a whole new level! You'll never scoff at that package again. -- posted by CabreraBunch

Littlemafia's Watermelon Ice

Mon, 19 Oct 2009 13:28:09 -0400

I've had this in Japan.To obtain the watermelon juice in a food processor or blender, process chunks of watermelon until liquified. -- posted by littlemafia

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

Yose Nabe

Tue, 27 Oct 2009 18:34:51 -0400

A nice Japanese soup that it's cooking while you eat it! The pot is set in the middle of the table on a burner. It's a winter dish which I ate a lot with my husband in Japan and we especially enjoyed the one with salmon.You can add anything else that comes to mind. -- posted by littlemafia

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

Wasabi Popcorn

Fri, 06 Nov 2009 17:19:43 -0500

For the brave ones! -- posted by littlemafia

Grilled Asparagus and Sweet Potato Miso Soup

Sun, 08 Nov 2009 18:26:58 -0500

Although you can use American sweet potato, it is best with Japanese sweet potato if you can find it. Besides asparagus and sweet potato, you can certainly add slices of kabocha and green beans as well. This is a very basic miso soup and you can add other ingredients as well. This makes small 4 servings ie what I call Japanese serving size, less than 1 cup per person. -- posted by Rinshinomori

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

Kani Salad (Imitation Crab Salad)

Tue, 17 Nov 2009 01:07:13 -0500

I love this salad because it's not really a salad and it has one of my favorite foods, Kani! Kani is a Japanese sushi item, also called imitation crab and crab stick. This dish is great at parties. -- posted by Nicola Kwan

Curry

Fri, 20 Nov 2009 01:26:52 -0500

A broth combined with meat, veggies, curry and rice (optional). -- posted by Chef #1452866

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

California and Maki Rolls (Japanese Sushi)

Fri, 20 Nov 2009 01:57:23 -0500

The difference between California Rolls and Maki-zushi is the way it's rolled. The California Roll has the sushi rice on the outside with the nori on the inside. A Maki roll has the sushi rice on the inside with the nori on the outside. For directions on making the sushi rice see Recipe #383636. This is a combination of recipes found on Food Network. Special equipment need is 2 bamboo sushi rolling mat plus a bowl of water with ice. SUSHI ETIQUETTE: Sushi is meant to be finger food, quick and tasty. It is preferable to eat sushi with ones hands rather than with chopsticks, but both ways are acceptable in America. Eat the whole sushi roll at once. It is not appropriate to eat part of a piece of sushi and place the other piece back on a plate. Once you have picked something up you should eat all of it. Do not dip the California rolls into the Soy sauce as the rice portion of the sushi will become too moist and can cause sushi to fall apart. Maki rolls can be dipped into the Soy because the seaweed (Nori) is on the ouside and will hold it together. Simply dip into the soy sauce before eating. -- posted by Galley Wench

Cold Brewed Jasmine Iced Tea

Sat, 21 Nov 2009 20:15:26 -0500

Rather than using hot water then throwing a bunch of ice over it, I prefer to make iced tea using the easy and effective method of cold brewing. -- posted by Lu the teaman

Fried Sweet Potatoes With Honey

Sun, 22 Nov 2009 11:18:10 -0500

A lovely Japanese snack/dessert. -- posted by littlemafia

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

Japanese Dashi [bonito Fish Stock]

Mon, 07 Dec 2009 20:59:01 -0500

from the editors of Consumer Guide, Japanese Cooking Class Cookbook -- posted by carrie sheridan

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

Traditional Teriyaki Sauce

Tue, 08 Dec 2009 16:28:48 -0500

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 to hold 1/2 the batch). Is exceptional with Yellow Box Honey... but any good quality honey will do. Excellent marinade for chicken and seafood, or in stir fried tofu/veges. -- posted by Malaliu

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

Crab Crisps - Kani Senbei

Wed, 09 Dec 2009 19:18:52 -0500

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, or wonton wrappers too. If using wonton wrappers, this recipe makes about 15-16 wrappers. Instead of the bigger egg roll wrappers I prefer wonton wrappers for the ease of eating by hand. In place of crab, you can also substitute canned tuna as well. The topping can be prepared ahead of time but spread on the spring roll wrappers just before baking and serving. Original recipe comes from Shunju Restaurant in Tokyo, Japan. -- posted by Rinshinomori

Vegetable Temaki

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

Cooking Light, JUNE 2002 -- posted by dicentra

Japanese-Style Daikon and Carrot Pickles

Mon, 28 Dec 2009 23:59:43 -0500

Cooking Light, AUGUST 2008 -- posted by dicentra

Japanese-Style Cucumber and Radish Salad

Tue, 29 Dec 2009 00:05:24 -0500

Serve with grilled salmon or teriyaki chicken. Cooking Light, JUNE 2006 -- posted by dicentra

Spider Rolls

Tue, 29 Dec 2009 09:49:18 -0500

Cooking Light, APRIL 2003 -- posted by dicentra

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

Bite-Size Wasabi Crab Cakes & Ginger Aioli

Thu, 14 Jan 2010 19:49:49 -0500

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 smelled deeevine! :) -- posted by Manami

Mabo Tofu With Chinese Black Beans Sichuan Style

Thu, 21 Jan 2010 13:32:23 -0500

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 such as silken (very soft), soft, medium or firm tofu. I recommend using a medium or firm tofu and a Sichuan Spicy Noodle Sauce for this tasty dish. This dish can be very spicy or mild according to your personal taste see notes below. -- posted by Skipper/Sy

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

Menma - Braised Bamboo Shoots for Ramen Topping

Wed, 27 Jan 2010 06:09:01 -0500

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 the 1/4 inch slices into half. The slices do not need to be perfect - they will taste great when finished. You can also use canned bamboo as well (although taste will be not as good as the fresh version). Menma is granddaddy of one of ramen toppings. In old days if you ordered ramen in Tokyo this was always one of the toppings along with shoyu or soy sauce flavored soup. You can purchase this in a bottle commercially but the cost is quite high for a small bottle. I like to sometimes serve this as a snack for beer, white wine or sake. If served as snack, it is very good with sprinkling of roasted sesame seeds on top. -- posted by Rinshinomori

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

Sweet Somen Noodles

Fri, 29 Jan 2010 08:40:30 -0500

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 eat it that way, too). This noodle can be served cold or warm, depending on preference. Cooking time is the time it takes to boil the somen noodles -- posted by Fluffkins

Yum Yum Sauce

Mon, 01 Feb 2010 12:13:57 -0500

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. -- posted by Chef #1527361

Ginger Miso Glazed Tilapia

Mon, 01 Feb 2010 12:46:33 -0500

A healthy and simple recipe that yields a wonderfully elegant dish. Great served with sticky rice. -- posted by Meghan