Japanese Food Recipes

Tempura

admin — Sun, 11 Sep 2011 01:26:40 +0000

Ingredients

six fresh or jumbo frozen shrimp.
Two dried Japanese mushrooms.
Water.
One small eggplant
vegetable oil for deep-frying
. One quarter green Bell pepper, cut in half.
One (half inch thick) Lotus-root slice, if desired.
1/3 cup all-purpose flour
two egg yolks, beaten
several thin Japanese rice noodles.

How to Make.

Thaw frozen shrimp. Leave tails intact, peel and devein. Cut each strip in half lengthwise. Cut thick strap into three slices. In a small bowl, soak mushrooms and hot water to cover 30 min., drain well. Cut eggplant in half crosswise. Cut almost through each half several times to make thin fanlike slices. Heat oil in a wok or deep skillet to 350° or until a 1 inch cube of bread turns Golden Brown and 65 to 70 seconds. Place shrimp in a large plastic bag. Add eggplant fans, drained mushrooms, green pepper and lotus root root if desired. Add a little flour, shake to coat. Stiff remaining flour into a bowl, stir in egg yolks and 2 tablespoons water or enough to make a thin batter. Dip flour coated shrimp and vegetables and batter, fried in hot boil it until golden. Thai noodles together at one end. Dip in the batter, Fry in hot oil 2 to 3 min.. Use as a garnish.

Yield: Makes Two Servings

Cook’s Tip: serves tempura with a sauce made with 6 tablespoons Rice wine or dry Sherry, 6 tablespoons soy sauce, 2 cups water in which for seaweed. Leave seven soaked in 1 teaspoon salt. Bring to a boil, set aside to cool. When cold, pour equally into two small bowls. Into one bowl stir grated white radish and Ginger root, into other bowl stir 1 teaspoon monosodium glutamate (MSG), if desired and a little salt. Lemon or lime wedges may also be served.

Soup Pot (Dobin Mushi)

admin — Sat, 27 Aug 2011 20:30:39 +0000

Ingredients

one fresh or frozen jumbo shrimp.
Two dried Japanese mushrooms.
Hot water.
1 teaspoon soy sauce.
Two ginkgo nuts or water chestnuts, sliced
one parsley sprig.
One line or lemon wedge.

Fish stock:
4 ounces dried or 8 ounces fresh tuna.
7 cups water
1/2 ounce dried seaweed.

How to Make.

Prepare stock. Thaw frozen shrimp, peeled and remove vein. In a small bowl, soak mushrooms and hot water to cover 30 min., drain. In a large saucepan, combine 2 cups fish stock, shrimp, drained mushrooms, soy sauce, ginkgo nuts or water chestnuts, parsley in lime or lemon. Bring to a boil. Remove from heat, teapot 5 min. Makes one serving.

To make stock, in a large saucepan, combine tuna and water. Bring to a boil. Add seaweed, return to a boil. Simmer 15 min.. Strain stock, discard seaweed. Fish may be used in a salad or another dish.

Cooks Tips: in Japan, this soup would be poured into a small jug or teapot and warm 5 min. over a spirit burner. The soup is served in the pot, then poured into a small bowl, season to taste with a little lemon juice and sipped slowly. As the soup stands, it becomes quite strong. The strip, mushrooms, and that’s are eaten.

Rice Cooked with Azuki Beans

admin — Fri, 12 Sep 2008 08:45:07 +0000

Ingredients:

2 1/2 cup Glutinous rice
1/4 cup Azuki beans
1 tbs Black sesame seeds
2/3 tsp Salt

Methods:

* Wash rice and soak in water for 2 hours. Drain. Place azuki beans in pot and cover with water. Bring to a boil and drain. Add three cups of fresh water and simmer for 30 minutes. Do not overcook. Beans should retain a slight hardness. Pinch bean between fingers to test. Drain and retain the water. Add additional water to make 1 3/5 cups. Put rice, azuki beans and the 1 3/5 cups retained water in a heavy saucepan and mix.
* Cover with a tight fitting lid. Bring to a boil; reduce heat and simmer for 10 minutes. Mix quickly and then simmer for an additional 10 minutes. Turn heat to high for a few seconds to evaporate excess water. Remove from the heat and remove lid. Mix rice gently folding from the bottom up. Sprinkle with roasted sesame seeds and salt. Serve immediately. This is also good cold.

How visitors found this page:

japanese recipes with rice

Seafood Stew

admin — Fri, 12 Sep 2008 08:44:17 +0000

Ingredients:

12 x Clams
1 lb Sea bass, cubed
1 piece dried kelp
1/4 cup Soy sauce
2 tbs Mirin (sweet rice wine)
12 x Shrimp
1 x Fish cake, cut into cubes
1 lb Fresh mushrooms
2 x Heads lettuce
1 x Tofu cake, cubed

Methods:

* Steam clams. Save broth and add water to make one quart of liquid. Pour into large pot, add all ingredients. Boil gently until lightly cooked.
* Serve in four individual bowls.

Sake-Steamed Shrimp with Steamed Mizuma

admin — Fri, 12 Sep 2008 08:42:27 +0000

Ingredients:

1 cup Sake
10 x Shiso leaves
20 med Shrimp peeled, deveined
1/2 cup Sushi Rice
4 tbs Low-sodium soy sauce
4 tsp Prepared wasabi paste

Sushi Rice:
1 1/2 cup Short or medium grain rice
3 tbs Rice vinegar
1 tbs Sugar
1 1/2 tsp Kosher salt

Steamed Mizuma:
1 lb Mizuna or other mild spicy greens such as baby kale or arugula
Kosher salt
Freshly ground pepper

Methods:

* In a large saucepan, combine the sake with 1 cup of water and 2 shiso leaves, and bring to a boil. Reduce the heat, and simmer. Add the shrimp, and poach until light pink and the tails are curled, 3 to 5 minutes.
* For each serving, spread 2 tablespoons sushi rice in a rectangle. Lay 2 shiso leaves on top, and arrange 5 shrimp, tail-end up, on the shiso leaves. Serve with 1 tablespoon soy sauce and 1 teaspoon wasabi paste.

Sushi Rice: Place the rice in a bowl, and gently rinse with cold water three to four times. Transfer to a strainer, and let rest about 20 minutes. Heat the vinegar, sugar, and salt in a nonreactive pan over medium heat, stirring until the sugar and salt are dissolved. Set aside.

*Place the rice and 1 1/2 cups of water in a saucepan. Simmer, cover, and cook over very low heat until the rice is tender and the water evaporates, about 20 minutes. Transfer the rice to a bowl, and toss with the vinegar mixture. For each serving, spoon a 1/2 cup of rice into a small cylindrical container lined with plastic wrap. Turn the rice onto a plate, remove the wrap, and smooth the rice. (Makes 3 cups)

*Steamed Mizuma: In a large pot over high heat, bring 2 cups of water to a boil. Place the mizuna in a steamer basket, place in the pot, cover, and steam until wilted, about 3 minutes. Drain and squeeze out excess water. Add salt and pepper, mold into twelve squares, and divide among four plates.

Sake Braised Pork Belly

admin — Fri, 12 Sep 2008 08:38:59 +0000

Ingredients:

3 lb boneless pork belly
2 tbs vegetable oil
1 cup milk
3 1/2 oz fresh ginger peeled, and thinly sliced
2 1/2 cup dashi or chicken stock
3/4 cup sake
3 tbs Splenda
4 tbs dark soy sauce
4 x green onions

Methods:

* Cut the pork into 1 1/2-inch cubes. Heat the oil in a large frying pan or wok and stir-fry the pork in batches until lightly browned. Transfer the pork to a colander and pour boiling water over the pork to remove the oil.
* Transfer the pork to a large pot. Add the milk, half of the sliced ginger and enough water to comfortably cover the pork. Bring to a boil, reduce to a simmer and cook, partially covered for 40 minutes.
* Remove from the heat and still partially covered with a lid, let a very thin stream of cold tap water pour into the pot to cool the pork. Let the water trickle into the pork for 20 minutes. Drain the pork and remove the ginger.
* Return the pork to the pot and add the remaining ginger, chicken stock and sake. Bring to a boil and turn down to a simmer, partially covered with a lid. Simmer for 15 minutes. Add the Splenda and cook for 15 minutes longer. Add the soy and cook for 5 minutes. Cut the green onions into 1-inch pieces, add to the pot and simmer for 2 minutes longer.

Rolled Sweet Omelet

admin — Fri, 12 Sep 2008 08:37:48 +0000

Ingredients:

4 x eggs
1 x hanpen (pureed and steamed fish cake)
1/2 cup dashi soup stock
1/2 cup sugar
2 tsp soy sauce
1/2 tsp salt

Methods:

* Put hanpen cake in blender and chop well.
* To blender, now add soup stock, sugar, salt, soy sauce, and eggs; stir well.
* Pour this mixture into a flat slightly-oiled baking pan and bake for 15 minutes at 250 degrees.
* Take the omelet out from the pan when it’s still hot. Now place the omelet on top of a bamboo mat and roll it. Leave alone until it cools.
* Remove the bamboo mat and cut the omelet into half inch slices.

Rolled Fruit Sushi

admin — Fri, 12 Sep 2008 08:36:54 +0000

Ingredients:

1 tbs butter
12 x marshmallows
2 cup crispy-toasted rice cereal
4 sqr fruit roll-ups – (4 1/2″ ea)
6 x assorted licorice or fruit twist sticks halved crosswise

Methods:

* Melt butter in a medium saucepan over low heat. Add marshmallows and stir until completely melted. Remove from the heat and stir in the cereal until completely coated.
* On a flat surface, unroll fruit roll-ups. Spread the cereal mixture equally over each roll-up, covering the entire surface and packing down flat. Place 3 different colored fruit twists or licorice in the center of each and roll into a log, sealing where the ends meet.
* Gently squeeze into a solid cylinder about 1 inch in diameter. Trim the ends and slice with a serrated knife into 1/2-inch pieces. Serve, or store in an airtight container until ready to serve.

Roast Beef with Lemon Sauce

admin — Fri, 12 Sep 2008 08:34:53 +0000

Ingredients:

1/2 lb boneless beef round roast sliced
8 x lemon slices
1/2 bn straw mushrooms (enoki-dake)
1/4 x carrot
4 x okra pods
1/4 lb boiled bamboo shoots
4 x lemon slices
Cooking oil as needed

Marinade:
2 tbs soy sauce (shoyu)
2 tbs sake (Japanese rice wine)
2 tsp ginger juice

Soaking Liquid:
1 cup kelp-flavored fish stock (nidashijiru)
1 tbs sweetened cooking sake (mirin)
1 tbs sake
1 tbs light color soy sauce (usukuchi-shoyu)

Garnish:
3 tbs lemon juice
3 tbs soy sauce
4 x lemon slices

Methods:

* Mix ingredients for marinade, add beef and let sit for 20 minutes.
* Pare and cut carrots into 1/4-inch slices. Cut out with cookie cutters as desired. Boil quickly in a potful of water.
* Cut off and discard straw mushroom roots. Rinse mushrooms well and break into several bunches.
* Cut bamboo shoots into 1/4-inch slices. Mix ingredients for soaking liquid, add bamboo shoots and let sit.
* Sprinkle salt over okra and roll on cutting board to smoothed surface. Boil okra quickly. Cut lengthwise into halves if large.
* Preheat oven to about 450 degrees. Lightly grease aluminum foil with cooking oil. Place beef, carrots, mushrooms, bamboo and okra on foil and put 4 lemon slices on top. Wrap tightly and roast for 8 minutes (when roasting in high-speed gas oven).
* Mix ingredients for garnish and add the 4 lemon slices.
* Place all on serving plate with the garnish.

Rice with Mushrooms

admin — Fri, 12 Sep 2008 08:32:26 +0000

Ingredients:

2 cup uncooked rice
8 x shiitake mushrooms (or other type if not available)
2 x carrots
1/2 cup dashi
2 tbs soy sauce
2 tsp sugar
2 tbs sake

Methods:

* Wash the rice. Let sit in water for half an hour. Bring to a boil, then simmer for 15 minutes. Remove from heat and let sit, covered, for another 15 minutes.
* Slice the mushrooms. Shred the carrots. When the rice is done, mix in the vegetables. Add dashi, soy sauce, sugar and sake. Stir in, and cook until the flavors are well blended. Serve hot.