Recipes Japanese
Chicken Burger Teriyaki
1 COMBINE ingredients for sauce. Set aside.
2 COMBINE ingredients for burger with 3/4 tsp iodized fine salt (or 3/4 tbsp iodized rock salt) and 1/4 tsp pepper. Mix well. Divide into 8 then shape into patties. Brush with sauce. Grill in pan with 3 tbsp oil while basting with sauce un
(by user) Trout Stuffed Japanese Style
Mix the vegetables together. In a large skillet or wok heat oil, then toss in the vegetables and stir fry for 2 minutes. Add the eggs and soy sauce and continue to toss and cook for another minute until eggs begin to coagulate. Stuff each of the 4 trout with one-fourth of the vegetable mixture--
(by user) Neri Shiro Miso White Miso Dressing
Put the miso, sugar,sake into a medium sized saucepan and bring to a boil, stirring constantly. Reduce heat and, and simmer for 30 minutes, stirring occaisionally. Remove pan from heat and wuickly beat in 2 egg yolks, 1 at a time. Immediately dip the bottom of the pan in ice water to cool rapidl
(by user) Japanese Pickled Cauliflower Coca-Cola
In a large bowl, combine the cauliflower flowerets and bell pepper strips. Cover with boiling water. Let stand for 2 minutes; drain thoroughly. Add the celery.
In a small pan, heat the Coca-Cola, wine/white vinegar, sugar, and salt. Pour over vegetables. Toss lightly with a fork, and pack
(by user) Mustard Dipping Sauce
Combine all ingredients and whisk to blend well. Makes about 1/3 cup. Will keep short periods if refrigerated. Serve: as a dip for meat balls or egg rolls.
(by user) Japanese Fruit Pie
Combine margarine,sugar,eggs,vinegar and vanilla in bowl.Mix well. Stir in dates,coconut and nuts.Pour into pie shell.Bake in 300 degree oven for 45 to 50 minutes or until brown
(by user) Japanese-Style Oil And Vinegar Salad Dressing
Mix well
(by user) Made In Japan
1. In wok or large skillet, with small amount of oil, cook vegetables until
done.
2. In smaller skillet (or same skillet after vegetables are cooked), heat
small amount of oil and quickly cook chicken shreds until done. Season with
salt and pepper to taste.
3
(by user) Grilled Japanese Chicken
Bone chicken breasts and cut in 12 pieces. Place on bottom of a flat
dish. Mix sugar, water, soy sauce, cooking sherry, oil, vinegar,
garlic and ginger in a bowl for marinade. Pour marinade over
chicken. Let sit at least one hour. Drain and reserve marinade.
Prepare fresh pin
(by user) TAG: chicken, marinade, pineapple, ,
Chilled Japanese Soba With Dipping Sauce
Bring a saucepan of water to a boil and cook the Buckwheat noodles a
few minutes. Drain and refresh under cold running water. Hold noodles
in a bowl with cold water until ready to serve.
Mix ginger, scallion and anchovy paste and set aside. In a small
saucepan bring soy
(by user) TAG: sauce, noodles, water, ,
Grilled Shiitake Mushrooms On Japanese Greens
In a shallow bowl, mix together oils, garlic and 2 tablespoons of
vinegar. Crush the herbs gently between fingers to release flavor,
and add to marinade. Marinate for 1 hour.
Heat grill to medium. Lightly salt and pepper mushrooms and grill
them gill side down for 2 to
(by user) TAG: mushrooms, greens, ,
Japanese Chicken Thighs
1. Sprinkle chicken with pepper. Heat large nonstick skillet over
medium-high heat. Cook thighs, skin side down, 12 minutes. Turn and cook
10 minutes. Discard all but 1 teaspoon of fat. Add garlic and ginger and
cook 15 seconds. Stir in soy sauce and broth. Cover and bring to a bo
(by user) TAG: chicken, sauce, thighs, minutes, ,
Japanese Carrot Dressing
Place all ingredients in a blender or food processor and blend until
smooth. Keep covered in the refrigerator for up to 10 days.
Yield: about 1 cup.
Per serving: 113 Calories (kcal); 5g Total Fat; (41% calories from fat); 3g
Protein; 15g Carbohydrate; 0mg Choleste
(by user) Japanese Cutlets With Sweet Wine Dressing
Marinate fish cutlets in combined vinegar, soy sauce, mirin wine and
sugar. Place in refrigerator for 1 hour. Remove cutlets from mari-
nade and grill or barbecue, using medium heat, for 3 to 4 minutes on
each side or until flesh flakes. Brush cutlets with marinade during
coo
(by user) TAG: cutlets, marinade, ,
Japanese Noodle Soup - Good Housekeeping
1. In a nonstick 10-inch skillet over medium-high heat, in hot vegetable
oil,
cook tofu, scallions, and ginger 5 minutes or until golden brown.
2. In 4-quart saucepan over high heat, heat 8 cups water to boiling. Add
soup mix, noodles, carrot, red pepper, lemon peel, cr
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Japanese Mushroom Pate With Spring Onion
Place the mushrooms on a baking tray and brush with 20ml of olive oil.
Season and bake for 15 minutes until soft.
Place the Japanese marinade ingredients in a bowl and put in the
mushrooms, allow to marinate for 4 hours.
Heat in a saucepan the remaining olive oil
(by user) Japanese Prawn And Noodle Salad
Place the cooked drained noodles in a salad dish and chill.
Put the arame in a small dish and pour over 2 tablespoons of boiling
water, the rice vinegar and soy sauce. Leave for 10 minutes.
Heat the sunflower oil in a wok and add the crushed garlic,stir fry for
1-
(by user) Japanese Steak Salad With Sesame Dressing
Prepare Sesame Marinade and Dressing. Place beef top sirloin steak in
plastic bag; add reserved 1/3 cup marinade from Sesame Marinade and
Dressing, turning to coat. Close bag securely and marinate in refrigerator
2 hours, turning once. Remove steak from marinade; discard marinade.
(by user) Japanese Style Tuna On Potato Rosti With Wasabi Sauce
1. Place all the marinade ingredients in a bowl and mix together well.
Add the tuna, cover and refrigerate for at least 4 hours.
2. Prepare the salsa. Cut the cucumber in half lengthways, remove the
seeds with a spoon, cut each half into thirds and then thinly slice. Cut
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Japanese Vegetable Salad
In a small bowl, whisk together the soy sauce, rice-wine vinegar, sugar,
sake, and lemon juice. Cut the carrot, cucumber, and daikon using the
green machine. Combine vegetables in a medium bowl. Pour dressing over
vegetables, and toss well to coat. Divide salad among four bowls, a
(by user) Japanese Fizz
Shake all ingredients (except carbonated water) with ice and strain into a
highball glass over two ice cubes. Fill with carbonated water, stir, and
serve.
(by user) Japanese Simmered Pork Roast
Trim excess fat from pork. Pour cooking oil into a wok or large skillet.
Preheat over medium-high heat. Quickly brown the meat on all sides in the
hot oil. Add the water, onion, sake, soy and ginger. Bring to boiling.
Reduce heat. Simmer, covered until the meat is tender (may be a
(by user) Japanese Salad Dressing
In a small bowl, combine miso and sugar. Add mirin, water, soy sauce,
sesame
oil, and sesame seeds. Stir until well blended. Serve over lettuce and
carrot slices. Toss to combine.
The pungent miso also adds vitamins, protein, and nutrients to this
healthy,
low-fat d
(by user) Japanese Tea Ice Cream
1.Beat egg yolks with sugar and soy sauce in a bowl.
2.Scald the cream; take off heat and stir in the cold tea. Add egg mixture
and cook over very low heat, stirring constantly until mixture thickens.
3.Either sieve the mixture, or put in blender, then freeze it. Stir
(by user) Japanese-Style Curry Rice
Read the instruction on the box of commercial curry roux and find out what
ingredients you need first. You may increase or decrease the amount of
vegetables and meat by as much as 50% if you wish. However, the amount of
water you add should not be decreased. If the consistency of
(by user) Japanese Winter Vegetable Stew With Miso
In a large nonstick skillet, heat the oil. Add the tofu; cook, stirring as
needed, until golden, 5-6 minutes. Add 2 cups water; bring to a boil. Stir
in the potatoes, carrots, daikon and onion; return to a boil. Reduce the
heat and simmer until the potatoes are tender, about 20 mi
(by user) Japanese Cabbage Salad With Chicken
Toast sesame seed and almonds in oven until light brown.
Combine with remaining ingredients.
(by user) Japanese Amazu Chicken
Combine eggs and cornstarch. Dip the chicken into mixture, coating well. In
a large skillet, hear oil over medium-high heat. Add chicken, half at a
time; cook 5 minutes or until browned. Drain; keep warm. Cook bean sprouts
in a large amount of boiling water for 3 minutes; drain. U
(by user) Korokke - Japanese Croquettes
Melt the butter in a fry pan and add flour.
Add the milk and stir until the sauce becomes homogenous.
Wait until the white mass is very viscose and add the canned corn.
Give the cream into a rectangular dish and put it into the refrigerator for several minu
(by user) Okonomiyaki
Cut four large, green cabbage leaves without the hard, white core in thin strings (ca. 4 mm).
Mix the water, flour, eggs and the cabbage strings together.
You may now add more ingredients to the dough: e.g. seafood, cut in little pieces, ground meat, cut mushrooms, etc.
(by user) Udon - Japanese Noodles
Boil Udon and boil some water in another pan (about 400ml per person, depends on the size of the bowl in which you will serve the noudles).
Cut naruto (about 7mm thin) and leek/green onion.
Put Udon into sieve and rinse it with hot water.
Add noudle sauce into prepared h
(by user) Nikujaga - Meat and potatoes
Cut the onions and potatoes in about 2x2x3cm pieces.
Cut the sliced meat in about 5x4cm pieces.
Fry the potatoes, onions, and the meat in a fry pan.
After about two minutes add water. Everything should be more or less covered with water.
Add two tables
(by user) summer squash patties
Combine first 6 ingredients, beating until smooth. Stir in squash and onion; add pepper, if desired. Drop mixture by tablespoonfuls into a hot greased skillet. Cook until golden brown, turning once. Drain on paper towels.
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