Japanese Recipes

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Preparing jumbo shrimp for nigiri-zushi
2008-02-12 02:33:00
jumbo shrimp This is the method to use when preparing jumbo shrimp (king prawns) for sushi. It will cook them the appropriate amount of time and prevent them from curling. 1. Wash shrimp under running water and cut off heads. Insert a bamboo skewer or long toothpick along shrimp from head to tail, running along legs of shrimp without touching flesh. Drop shrimp into a pot of salted, boiling water (use enough salt to make it taste like seawater). Boiling shrimp in salted water keeps protein in shrimp. They will sink to bottom and after 3 to 5 minutes will change color and rise to top. (Do not use a lid, or a strong smell of shrimp will remain.) To check that they are cooked, remove one shrimp from water and squeeze gently. If inside is firm, it is cooked. Quickly place shrimp in ice water. This gives them a good color and stops flesh from shrinking and becoming hard. When shrimp are cold, remove from ice water and place in a colander. To remove skewer, use a screwing motion to avoi...
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Crabmeat with Wasabi Mayonnaise
2008-02-12 02:29:00
Ingredients:1 tablespoon sake 1 tablespoon salt 8 fresh Alaskan (snow) crab sticks ice water, for chilling 4 strips of daikon 4 inches by 1/2 inch (10cm by 12mm) 16 long chives, stemmed 1/4 punnet mustard cress For wasabi mayonnaise:1 3/4 oz (50g) light mayonnaise 1/3 oz (10g) wasabi Serves 4
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Okonomiyaki
2007-11-01 10:47:00
Okonomiyaki is a mixture between pancake and pizza. "Okonomi" means "as you like". This refers to the ingredients. ----------------------------------------- ---------------------------------------In gredients: Dough 300 g flour 210 ml water 2 eggs Cabbage Possible ingredients to put into/onto Okonomiyaki Katsuobushi*: Dried, shaved benito (katsuo) Aonori*: Green, dried seaweed. Leek or green onion Beef: thinly sliced or ground Pork: thinly sliced or ground Chicken: breast filets Octopus* Squid* Prawn Tuna Mushrooms and much more... Sauces Brown okonomiyaki sauce* Mayonnaise * May not be available in Western supermarkets; but you should be able to find it in Japanese grocery stores that exist in most large European and American cities. ----------------------------------------- ---------------------------------------Pr eparation: 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. Y...
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Tuna and Daikon Spaghetti
2007-09-18 06:53:00
It's a simple Japanese-style spaghetti with tuna and daikon radishes.INGREDIENTS:3/4 lb. spaghetti4-5 inches daikon radishes2 small cans of tuna 4 tbsps soy sauce1 tbsp butter2 tsps saltPREPARATION:Peel the daikon radish and grate it. Boil water in a large pan and add salt in the pan. Add spaghetti in the boiling water. Cook spaghetti according to package directions and drain. Put butter over the spagetti and stir lightly.Serve the spaghetti into plates. Place tuna and grated daikon on top of the spaghetti. Pour soy sauce over the toppings. *Makes 4 servings
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Shogayaki (Fried Ginger Pork) easy to make recipe.
2007-08-07 09:42:00
Shogayaki is a great little dish that has sustained popularity throughout Japan where it is eaten with rice at lunch or dinner time. As the name suggests, the main ingredients is ginger which combined with pork makes for a light meal that will provide you with plenty of energy - perfect for summer time!Ingredients - Serves 2 peoplePork slice - 8 slices (100g)Ginger - one small pieceSoy sauce - 2 tablespoonsSugar - 1 and half tablespoonsSake (Liquor) - 1 and half tablespoons *Mirin (sweet sake used as seasoning) - 1 tablespoons ** Sake and Mirin can be found at your local Japanese food shop.Step 1 - PrepareIn preparation, in order to make the ginger sauce, add all the ingredients together, with exception for the pork making sure to peel and grate the ginger into the sauce.Step 2 - Soak PorkNow that you have prepared the sauce, add in the slices of pork. Slowly mix all the ingredients together and leave the pork to soak thoroughly in the sauce for approximately 10 minutes, allowing th...
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Sushi Information
2007-07-07 03:16:00
EncyclopediaIn Japanese cuisine, sushi (most commonly 寿司, but also 鮨 or 鮓) is a food made of vinegared rice combined with various toppings or fillings.In Japan the word sushi refers to a broad range of foods prepared with sumeshi (酢飯) or sushi meshi (寿司飯), vinegared rice. Sushi toppings or fillings can include seafood, meat, vegetables, mushrooms or egg, Sushi toppings may be raw, cooked, or marinated. In the Western world, sushi is often misunderstood to mean clumps of rice topped with raw fish (nigiri), or even simply raw seafood, which is properly called sashimi.There are various types of sushi. Sushi served rolled in nori (seaweed), is called maki (rolls). Sushi made with toppings laid onto hand-formed clumps of rice is called nigiri; sushi made with toppings stuffed into a small pouch of tofu is called inari; and sushi made with toppings served scattered over a bowl of sushi rice are called chirashi-zushi, or "scattered sushi."Types of sushiThe common ingredie...
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Chawamnushi is Japanese steamed custard in a cup.
2007-06-20 12:59:00
INGREDIENTS:3 eggs1/2 cup dashi soup stock1/2 tsp salt1 tbsp soysauce1 tsp sugar1 tsp sake1 chicken thigh4 shiitake mushrooms1 oz mitsuba (trefoil)2 oz. kamaboto fish cakesPREPARATION:Cut chicken into small cubes. Slice kamaboko and shiitake mushrooms thinly. Beat eggs in a bowl. (*try not to bubble the eggs.) Add dashi soup stock, soysauce, salt, sake, and sugar in the bowl. Strain the egg mixture. Prepare four cups and put shiitake, chicken, and kamaboko in each cup. Pour the egg mixture into each cup. (*fill each cup to the third-forths.) Place mitsuba on top of each cup. Cover the cups with lids. (*use alumiun foil or plastic wrap if you don't have lids.) Preheat a steamer on high heat. Turn down the heat and carefully place cups in the steamer. Steam the custard for 15 min. Poke the custard with a bamboo stick. If clear soup comes out, it's cooked. *Makes 4 servings. (Kamaboko)Japanese Cooking Ingredient PicturesKamaboko are semi-cylinderical fish cakes. Pink and white kama...
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Sukiyaki Pronounced tskee-yaki
2007-05-30 07:12:00
Ingredients(4 servings)1 piece beef suet, about 2" x 2" x 1/2" (enough to lightly grease hot pan) 1 Lb. lean beef, sliced paper-thin across the grain, then cut into bite-sized pieces 1 bunch Scallions, cut into 2" lengths, both white and green parts or 1 large white onion, peeled, halved and sliced thick 1 block of fresh tofu, cut into bite sized squares 1-12 oz. can of shirataki (yam noodles) (This is optional as they are very expensive on the east coast) 1-16 oz. can of bamboo shoots, sliced thin 1/2 Lb. fresh bean sprouts 8 fresh brown mushrooms, sliced about 1/4" thick 1/2 c. Soy Sauce 1/2 c. Sugar 1 c. Water 2 T. Sake Mirin or dry sherry InstructionsHeat skillet until the suet sizzles when it touches. If the suet does not sizzle, remove it and heat the pan further. Move the suet around the pan, putting a coat of oil over the whole surface. Place about 1/3 of the sliced beef in a corner of the pan, mix it about a bit to brown for about 1 minute. Add the begetables, 1/3 of each ...
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Chirashi-sushi
2007-05-13 11:53:00
Chirashi-sushi is not only beautiful but also fabulous taste.Ingredients A.For Sushi -Rice700gram (24 1/2oz) rice1100cc(18 oz) water5cm konbu kelpSushi vinegar8Tbs vinegar6Tbs sugar3tbs saltB.Sushi-ingredientsSimmered shiitake mushrooms5 dried shiitake mushrooms 150cc(5oz) water1Tbs each sugar, mirin2Tbs soy sauceSoboro Chicken topping 400gram(14oz) ground chicken3Tbs Sugar3Tbs Mirin5Tbs Sake5Tbs Soy sauce1Tbs vegetable oil1tbs ginger juice (grind ginger and squeeze)Golden- thread egg(thin omellet)3 eggspinch salt8@shrimps1Tbs sakesimmerd pea8 peasboiled in salted waterSalom roe(if any for decoration)How to make A. For sushi rice(1) Prepare White Rice(2) Remove white rice from a pan to flat container ( you can substitute bowl). Spread rice and sprinkle vinegar for sushi thoroughly and mix together. And wait until rice as cool as human temparature.B.Sushi-ingredients(1)soak dried shiitake mushrooms in 150 cc water until mushrooms become soft.(about 15 minutes) Never get rid of soak ...

Japanese Style Pork Cutlet
2007-05-09 11:28:00
Serving Size : 4 Preparation Time :0:10Categories : Pork -HamIngredients:Preparation Method1 pound pork loin cutlets1 1/2 cups medium grain rice2 cups yellow onions -- sliced2 cups chicken broth1/2 cup mirin1/2 cup soy sauce or oyster sauce2 tablespoons sugar4 slices fresh ginger6 large eggs -- lightly beaten1/2 cup all-purpose flour1/2 teaspoon kosher salt1 pinch black pepper2 1/2 cups panko (or bread crumbs)1/4 cup oilgreen onions -- chopped1. Prepare rice according to package directions.2. Before breading cutlets, beat the eggs in a shallow dish (like a pie plate), mix flour, salt and pepper in a second dish, and place the panko in a third dish; set aside.3. Pound cutlets between sheets of plastic wrap until 1/4-inch thick. Bread cutlets by first dredging both sides in flour mixture, then dipping into the egg, and following with the panko. Then "double bread," dipping into the egg, then panko again. Transfer to a rack or plate until ready to fry. Heat oil over medium-high heat in ...
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Vegetable Tempura
2007-05-08 12:42:00
Makes 4 servings Ingredients: Temp ura Batter: 1 cup cold water or cold beer1 tablespoon vegetable oil1 egg yolk1 cup sifted unbleached flour1 tablespoon cornstarch1 teaspoon baking powder1 teaspoon garlic powder1/2 teaspoon paprika1 teaspoon saltDipping Sauce:2 tablespoons rice wine vinegar1/2 cup soy sauce1 teaspoon Mirin1 tablespoon ginger, grated1 tablespoon sliced scallionsPreparation:Batter:In one bowl, mix all liquid ingredients. In another, mix dry ingredients. Slowly stir wet into dry, making sure to scrape the bottom of the bowl frequently for stray clumps.Dipping Sauce:Combine all ingredients in bowl. Stir to combine. Keep Chilled until use.For tempura vegetables, simply drop your choice of veggies (zucchini, mushrooms, broccoli, etc.) into the batter, remove with tongs and drop into hot (350 degrees) peanut oil until golden brown. Serve with dipping sauce on the side.
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Japanese Fruitcake with Filling
2007-04-27 05:20:00
Ingredients(8 servings)1.00 c Butter,at room temperature 2.00 c Sugar 4.00 Eggs 3.00 c Flour 0.50 ts Salt 3.00 ts Baking powder 1.00 c Milk 1.00 tb Orange rind,grated 1.00 ts Vanilla 1.00 ts Allspice 1.00 ts Ginger 0.50 c Raisins 0.50 c Pecans,chopped 1.00 tb Flour 1.50 c Coconut,grated Candied cherries (opt) FRUIT FILLING: 2.00 tb Flour 1.00 Juice of 3 lemons 1.00 c Sugar 1.00 cn Pineapple (20 oz)* 2.00 Egg yolks 0.50 c Pecans choppedInstructions1. Preheat oven to 350'F. 2. Grease and flour 3 9-inch layer cake pans. Cream butter and sugar with electric mixer until soft and fluffy. Beat eggs until light and add to butter-sugar mixture. 3. Sift flour, salt, and baking powder together and add alternately to batter with milk. Stir in vanilla and orange rind; beat well. Spread 2/3 of the batter into 2 of the 3 prepared pans. 4. Add allspice and ginger to remaining batter. Sprinkle 1 tablespoon flour over the raisins and nuts to coat, then add to batter and mix well. Spread spiced batte...
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Sukiyaki Pronounced tskee-yaki
2007-04-27 05:12:00
Ingredients(4 servings)1 piece beef suet, about 2" x 2" x 1/2" (enough to lightly grease hot pan) 1 Lb. lean beef, sliced paper-thin across the grain, then cut into bite-sized pieces 1 bunch Scallions, cut into 2" lengths, both white and green parts or 1 large white onion, peeled, halved and sliced thick 1 block of fresh tofu, cut into bite sized squares 1-12 oz. can of shirataki (yam noodles) (This is optional as they are very expensive on the east coast) 1-16 oz. can of bamboo shoots, sliced thin 1/2 Lb. fresh bean sprouts 8 fresh brown mushrooms, sliced about 1/4" thick 1/2 c. Soy Sauce 1/2 c. Sugar 1 c. Water 2 T. Sake Mirin or dry sherryInstructionsHeat skillet until the suet sizzles when it touches. If the suet does not sizzle, remove it and heat the pan further. Move the suet around the pan, putting a coat of oil over the whole surface. Place about 1/3 of the sliced beef in a corner of the pan, mix it about a bit to brown for about 1 minute. Add the begetables, 1/3 of each in...
More About: Pronounce , Suki , Pron