You are here: Recipes It > Recipes > Japanese


Japanese Tea Ice Cream

Japanese Tea Ice Cream

  4 egg yolks
3/4 c granulated sugar
2 ts soy sauce
1 2/3 c heavy cream
1/3 c + 1 t strongly brewed green
  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 the
mixture a few times for a smoother texture.

4.When mixture is partially frozen, break up the crystals by stirring. The
ice cream should be served soft.


Also see ...

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 (Upload 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 (Upload by user)

Japanese Cabbage Salad With Chicken
Toast sesame seed and almonds in oven until light brown. Combine with remaining ingredients. (Upload 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 (Upload 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 (Upload by user)

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. (Upload 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 (Upload 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 (Upload 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. (Upload by user)

TAG: cream, mixture, ,
Permalink--> In : Recipes  -  Japanese