Archive | Japanese Recipes

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Japanese Shrimp Benihana

Posted on 08 September 2015 by admin  

5 ea Large shrimp, peeled, -cleaned and deveined
Salt
2 T Soybean oil
1 t Butter, melted
1 t Heavy cream
1 T Fresh parsley, chopped
1/2 Lemon’s juice
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Japanese tea – ocha

Posted on 20 January 2014 by admin  

loose green Japanese tea
water

In a tea kettle or saucepan, heat water to boiling and cool for 5 minutes.
Measure loose tea into a teapot. Use 1 tbsp. per cup of water.
Pour hot water into the teapot and let stand for a few minutes.
Pour tea into cups. (Do not add additional water to the teapot until more tea is desired. This preserves the fragrance of the liquid and prevents the tea from becoming bitter.)

 

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Japnese Shrimp

Posted on 17 September 2013 by admin  

5 ea Large shrimp, peeled,-cleaned and deveined
Salt
2 T Soybean oil
1 t Butter, melted
1 t Heavy cream
1 T Fresh parsley, chopped
1/2 Lemon’s juice

Heat griddle to about 350 degrees. Sprinkle peeled, cleaned and deveined shrimp with salt to taste. Oil griddle with soybean oil. Place shrimp on griddle and saute about 3 minutes on each side. Remove from griddle. Mix melted butter with heavy cream. Cut shrimp into bite sized pieces and dot with mixture made from butter and heavy cream. Sprinkle with parsley and return to griddle. Cook 1 to 2 minutes longer. Squeeze juice from half a lemon over the shrimp. Remove from griddle. Serve with ginger sauce.

 

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Japanese Noodles – Menrui

Posted on 31 December 2012 by admin  

8 oz. noodles, uncooked

1. Bring 6 c. of water to a boil. Add noodles and return water to a boil, stirring occasionally. Cook for about 20 minutes or until noodles are soft.
2. Drain noodles in a colander and rinse in cold water to stop the cooking process.
3. For hot noodles: set noodles aside and prepare broth.
4. For cold noodles: put noodles in refrigerator to cool while preparing the dipping sauce.

Broth ingredients:
3 c. water
1 tbsp. dashinomoto*
4 tbsp. soy sauce
1 tbsp. sugar (or to taste)
chopped scallions or dried pepper flakes (optional)

1.Combine all broth ingredients in a pan and bring to a boil. Add noodles and bring to a boil again to heat noodles.
2.Remove from heat and serve noodles with broth in 4 individual bowls.
3.Top noodles with chopped scallions or dried red pepper flakes, if desired.

Dipping Sauce:
2 c. water
1 tsp. dashinomoto
6 tbsp. soy sauce
2 tsp. sugar (or to taste)
sliced cucumbers and canned
mandarin oranges (optional)

Mix together all ingredients and pour into 4 small dishes for dipping.
Divide noodles among 4 bowls and garnish with sliced cucumber and mandarin oranges. Serve with dipping sauce.

 

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Japanese Rice – Gohan

Posted on 12 November 2012 by admin  

2 c. short-grain white rice, uncooked
21/2 c. cold water

Wash rice in a pan with cold water and drain in a sieve. In a covered heavy pot or saucepan, bring rice and 21/2c. water quickly to a boil. Lower heat and simmer until all water is absorbed (about 30 minutes). Turn off heat and let rice steam itself for another 10 minutes.

For a simple but tasty variation of this recipe, just add 1 c. of cooked green peas at the end of Step 2 to make mame gohan, or rice with green peas.

 

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Japanese Tempura Shrimp

Posted on 15 March 2012 by admin  

Ingredients:
12 large shrimps
1 egg
1 cup ice water
1 cup all purpose flour
Vegetable oil for frying

How to Cook:
Peel shrimp and make a couple incisions on the stomach side so that it stays straight.
Beat an egg in a bowl.
Add ice water in the bowl.
Add flour in the bowl and mix lightly.
Heat oil to 350 F degree in a deep pan.
Pick shrimp up by the tail and dip the body part in the batter.
Fry it until brown.
Makes 4 servings

Note: Be sure to use very cold water. Do not over mix the batter.

 

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Japanese Tentsuyu (tempura dipping sauce)

Posted on 08 March 2012 by admin  

Ingredients:
2 cup dashi soup stock
1/2 cup mirin
1/2 cup soy sauce
1 tbsp sugar
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Japanese Steak Benihana

Posted on 30 June 2010 by admin  

1/4 c Uncooked rice
1 6 oz sirloin steak, boneless
1 T Peanut oil
2 lg Mushrooms, sliced
Salt
Pepper
 

Cook rice according to package directions. Set aside. Heat griddle to 350
drgrees and pour on oil to coat surface. Sear steak on both sides. Cut
steak into strips. Return to griddle along with mushroom slices. Turn meat
pieces until done to preference. Season with salt and pepper to taste.
Serve with boiled rice and magic mustard sauce.

 

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Japnese Chicken

Posted on 19 May 2010 by admin  

2 T Soybean oil
1 Boned and skinned chicken – breast
Salt
Pepper
Fresh lemon juice
1 T Sesame seeds

Oil a hot griddle or fry pan with soybean oil to coat surface. Cut chicken breast into bite sized pieces and place on hot griddle. Season to taste with salt and pepper. Cook until chicken looks done. Add small amount of fresh lemon juice and sesame seeds. Cook a few minutes more. Serve with magic mustard sauce.

 

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Japnese Steak

Posted on 18 May 2010 by admin  

1/4 c Uncooked rice
1 6 oz sirloin steak, boneless
1 T Peanut oil
2 lg Mushrooms, sliced
Salt
Pepper

Cook rice according to package directions. Set aside. Heat griddle to 350 degrees and pour on oil to coat surface. Sear steak on both sides. Cut steak into strips. Return to griddle along with mushroom slices. Turn meat pieces until done to preference. Season with salt and pepper to taste. Serve with boiled rice and magic mustard sauce.

 

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Japanese Ginger Sauce

Posted on 06 May 2010 by admin  

1/2 c Soy sauce
1/4 c Vinegar
1 Small onion, sliced
1 Small piece of ginger root

method
Place all ingredients in an electric blender and set at high speed. Mix for 2 minutes or until ginger and onions are finely chopped.
*Note* If fresh ginger is not available, substitute 1/8 teaspoon powdered ginger.

 

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Japanese Simmered Beef and Vegetables – Sukiyaki

Posted on 25 April 2010 by admin  

1 to 1.5 lb. rib-eye of beef
1 12-oz. block tofu, cut into 1-inch cubes
1 tbsp. oil
1 bunch (about 6) scallions, cut into 2-inch pieces
1 small can shirataki
1 8-oz. can sliced bamboo shoots, rinsed under cold, running water
1 c. sliced fresh mushrooms
1 c. soy sauce
1.5 c. water
3 tbsp. sugar
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Japanese Boiled Spinach – Horenso

Posted on 25 April 2010 by admin  

ingredients

1 lb. fresh spinach
3 tbsp. katsuobushi or toasted sesame seeds
2 to 4 tsp. soy sauce, to taste

method

Wash spinach well and cook in steamer or in pan with 1/2 c. water for about 3 minutes. (Do not overcook. Spinach should be bright green when done.) Continue Reading

 

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Japanese Cucumber with Crab – Kani to Kyuri no Sunomono

Posted on 23 April 2010 by admin  

ingredients:

2 cucumbers
1 tsp. salt
6 oz. canned crab or frozen crab, thawed

Dressing:
1/4 c. rice vinegar
2 tbsp. sugar
1/4 tsp. soy sauce
sesame seeds (optional)

method:
Continue Reading

 

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Sesame Seed Dressing with Brocolli – Goma-ae

Posted on 23 April 2010 by admin  

Ingredients:

1lb. broccoli, cut into small pieces (do not use tough ends of stalks)
3 tbsp. sesame seeds
3 tbsp. soy sauce
1 tbsp. sugar

Method:
Bring 6 c. water to a boil in a saucepan. Add broccoli and cook for one minute. (Be careful not to overcook. Broccoli should be bright green when done.) Drain and set aside. Continue Reading

 

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Japnese Yakitori

Posted on 20 April 2010 by admin  

The sauce

1 tablespoon granulated sugar
1/4 cup mirin (sweetened cooing sake)
1/2 cup sake
1/2 cup soy sauce

Mix the sugar, mirin, sake and the soy sauce over high heat and bring to a boil. Reduce heat to medium – low and simmer until reduced to one cup. (about 10 to 15 min.) and reserve sauce.

12 ounces of boned chicken
8 ounces of chicken livers
cold water Continue Reading

 

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