Japanese recipes

[Dept of PMM Artists & things]

Cucumbers with Soy Sesame Dressing

Added by Elle Bee

Description

 This is a refreshing, Asian inspired cucumber salad. I got this from the Williams Sonoma "Cooking from the Farmers Market" cookbook. The Sugar listed in the ingredients list was not in the original recipe, but I added it to suit our tastes. Cook time is maximum marinating time.

Ingredients

2 tablespoons sesame seeds, toasted

• 2 tablespoons rice wine vinegar
• 1 tablespoon peanut oil
• 1 tablespoon soy sauce
• ½ teaspoon sesame oil
• ½ teaspoon crushed red pepper flakes (optional)
• ½-1 teaspoon sugar (optional)
• 2 medium cucumbers, slices paper thin
• ¼ cup minced red onions
• 2 tablespoons fresh cilantro, chopped

Directions

In a bowl, combine the rice vinegar, peanut oil, soy sauce, sesame oil and crushed red pepper and sugar (if using) and whisk well.

1. Add cucumbers and red onion, and toss them in dressing.
2. Cover and refrigerate for an hour or up to 24 hours.
3. To serve, sprinkle with toasted sesame seeds and chopped cilantro.
4. Can be served chilled or at room temperature.

[Dept of PMM Artists & things]

Green Tea Iced Latte by Elle Bee


Prep Time: 5 minutes

Cook Time: 55 minutes

Yields: 3 cups
Description

There's nothing like a... Green Tea Latte? Sure, it sounds a little different, but trust us- this is a wonderful mid-day "pick me up." Works well as an after-dinner treat, too!
Ingredients Edit Ingredients sectionEdit

* 1 teaspoon green tea powder
* 2 1/2 cups hot water
* 1/2 cup 2% milk
* 4 teaspoons honey

Directions

1. Whisk the green tea powder, water, and milk together in a bowl.

2. Add honey and whisk until honey has completely dissolved into the tea. Allow mixture to chill for 1 hour.

3. Serve over ice.

4. Top with whipped cream, if desired.

[Dept of PMM Artists & things]

Japanese Yakitori Chicken recipe by Hstar

Yields: Serves 4
Description

Yakitori chicken is a Japanese dish that's very quick and easy to prepare. The time-consuming task of preparing and chopping the vegetables is avoided by buying them ready to cook. You'll enjoy the balance of sweet and tangy in the marinade. find a white wine with no oak, but a little sweetness – an appley German Riesling is spot on. Or sake would be very nice, too.

Takes 15 minutes to make, plus marinating

Nutritional Information

Per serving:

* 31 kcals
* 8.6 g fat (1.6g saturated)
* 32 g protein
* 25.5 g carbs
* 18.4 g sugar
* 4.4 g salt

Ingredients

* 3 large skinless, boneless chicken breasts, cut into thin strips
* 6 tbsp dark soy sauce
* 4 tbsp clear honey
* 2 tbsp dry sherry
* 1 tbsp sesame oil
* 450g pack crunchy stir-fry vegetables (with pak choi, water chestnuts, beansprouts, carrots, peppers, red onions and herbs etc)
* 1 tbsp cornflour (corn starch)

Directions

1. Mix the chicken, soy sauce, honey and sherry in a shallow non-metallic dish.
2. Cover and set aside to marinate for 15 minutes – if you have time.
3. Drizzle cornstarch/cornflour over chicken.
4. Heat the oil in a large wok or frying pan over a high heat.
5. Remove the chicken from the marinade with a slotted spoon, add to the wokand stir-fry for 5 minutes, until cooked through.
6. Remove the herbs from the pack of stir-fry vegetables and set aside in cold water.
7. Tip the vegetables into the pan and stir-fry for 1 minutes.
8. Mix any remaining marinade with the cornflour until well combined and pour into the pan.
9. Stir-fry for 1-2 minutes until everything is cooked and coated in the sauce.
10. Serve spooned over flat rice/noodles scatter with the reserved herbs.

[Dept of PMM Artists & things]

Salad Greens with Enoki Mushrooms by JayMan3

Prep Time: 10 minutes

Yields: 4 servings

Ingredients

* 2 tablespoons minced fresh cilantro
* 1 tablespoon low-sodium soy sauce
* 1 teaspoon sugar
* 4 teaspoons rice vinegar
* 1/2 teaspoon vegetable oil
* 1/4 teaspoon salt
* 1/8 teaspoon ground red pepper
* 6 cups gourmet salad greens
* 2 cups enoki mushrooms, roots trimmed (about 3 ounces)
* 2 tablespoons thinly sliced green onions

Directions

1. Combine the first 7 ingredients in a large mixing bowl and stir together with a whisk.

2. In a separate bowl, combine salad greens, mushrooms, and green onions.

3. Pour dressing over salad and toss gently.

4. Serve.

[Dept of PMM Artists & things]

Seared Salmon with Azuki Bean Paste by JayMan3

Prep Time: 30 minutes

Cook Time: 20 minutes

Yields: 1 serving
Description

I don't know which part of the recipe I like better- the salmon or the bean paste!
Ingredients Edit Ingredients sectionEdit

* Salmon:
* (1) 7 ounce salmon fillet
* Salt and freshly ground black pepper
* 1 teaspoon five-spice powder
* Azuki Bean Paste:
* 1 (3-inch) piece ginger, crushed
* 2 teaspoons chopped garlic
* 1 finely chopped red onion
* Peanut oil:
* 1 cup azuki beans soaked overnight
* 2 cups chicken stock
* 1/4 cup rice vinegar
* 1 cup orange juice
* 1 lime leaf
* 1/2 teaspoon red pepper flakes
* 1/4 cup mirin
* Salad:
* Shredded daikon
* Shredded carrot
* 1 lemon
* 1 tablespoon mirin
* Peanut oil
* Spring Roll:
* 1 cup julienned carrots
* 1 cup julienned shiitake mushrooms
* 1 cup julienned snow peas
* 1 cup julienned cabbage
* 1 cup bean sprouts
* 1 teaspoon chopped ginger
* 1 teaspoon chopped garlic
* 1/2 cup bias cut scallions
* 1/4 cup sesame oil
* 1/4 cup tamari sauce
* Egg roll wrappers
* Egg wash
* 1 cup Canola oil
* Caramel Sauce:
* 1/2 cup sugar
* 1/2 cup water
* Fish stock
* Tamari sauce
* Lime juice

Directions

Preparing the Salmon:

1. Season salmon with salt, pepper, and five-spice. Sear the fish skin-side first. Continue cooking until skin is crispy.

2. Flip the fish and cook on flesh side until a dark pink color begins to appear. Remove the skin and allow salmon to marinate in soy. Reserve the salmon and crisp the skin in a hot pan (or griddle) until crispy.


Preparing the Azuki paste:

3. Sweat the ginger, garlic, and red onion. Add the beans and cover with chicken stock. Combine rice vinegar, orange juice, lime leaf, red pepper flakes, and mirin with beans and cook beans for 2 hours or until they become tender.

4. Once beans are thoroughly cooked, transfer to a food processor and add butter. Puree and allow beans to cool.

5. Prepare a salad using the shredded daikon and carrot. Use the mirin, lemon and oil as a salad dressing.

6. To prepare vegetable rolls: quickly sauté all the vegetables in sesame oil with ginger, garlic and scallion. Once vegetables have cooled, add to egg roll wrappers and seal wrappers with egg wash. Fry prior to serving.

7. Dipping Sauce: Prepare caramel using sugar and (a little) water. (To stop the caramel from continuing to cook, once the sugar is dark, add fish stock). Adjust mixture with a little tamari and finish with lime juice. The end product should be thick but easy enough to pour.

8. Transfer salmon to a plate and use some of the skin as garnish. Add azuki paste, salad, and a vegetable roll. Drizzle the plate with additional sauce.

[Dept of PMM Artists & things]

Vegetarian Sushi by A Recipes Wiki user

Description

For those who are preparing for vegetarians. Use the standard recipe. Substitute for the ingredients below.
Ingredients

* cooked sushi rice
* rice vinegar (a few drops)
* vegetari
* tom yum paste or plum sauce

Directions

1. Add a few drops of rice vinegar to the sushi rice. Stir gently.
2. Cover your hands with diluted lemon juice to prevent sticking. Spread the rice over the sheet of seaweed.
3. Smear a little tom yum paste or plum sauce.
4. Then add the stick of cucumber, grated carrot, avocado, seaweed salad, mango and vegetarian ham.
5. Roll up.

[Dept of PMM Artists & things]

Golden Tofu Salad with Carrots and Hijiki

The mild hijiki is a great way to introduce seaweed to wary family and friends. This was my favorite recipe from the Whole Foods class I took in Spring of 2003 at Bastyr University. Careful - the salad is highly addictive!
Ingredients

* 3 tablespoons dried hijiki seaweed
* 1 cup water
* 12 ounces firm tofu
* 1 tablespoon sesame oil
* 1 tablespoon soy sauce or tamari
* 1 tablespoon sesame oil
* ½ teaspoon fresh ginger, grated
* 2 tablespoons rice vinegar
* ¼ teaspoon sea salt
* 2 medium carrots, julienned
* 3 scallions, sliced thinly, sprinkled with
* ⅛ teaspoon sea salt, and pressed lightly

Directions

1. In a small saucepan, soak hijiki for 10 minutes.
2. Once rehydrated, simmer the seaweed uncovered for 20 minutes or until the water has evaporated.
3. Remove from heat and allow to cool.
4. Meanwhile, drain the tofu and slice the cake horizontally.
5. Place between sheets of paper towels and put on a cutting board with a heavy weight atop the tofu to press away excess water.
6. A cast iron skillet or heavy book is ideal.
7. Drain the tofu for at least 15 minutes.
8. Cut into cubes and brown evenly on all sides using 1 tablespoon of sesame oil.
9. Remove from pan and sprinkle with tamari.
10. Set aside to cool.
11. In a large bowl, whisk together vinegar, oil, ginger, and salt.
12. Add seaweed, tofu, and veggies.
13. Toss well and allow flavors to marry for at least 30 minutes.

[Dept of PMM Artists & things]

Azuki Ice Cream by JayMan3

Prep Time: 30 minutes

Cook Time: 3 hours

Yields: 6 servings
Description

One of my favorite desserts to make in the summertime.
Ingredients

* 1 cup dry azuki beans
* 1/3 cup white sugar
* 2 teaspoons lemon juice
* 3 1/2 cups water
* 1 cup milk
* 1 cup heavy cream
* 4 egg yolks
* 2/3 cup white sugar
* 1 teaspoon vanilla extract

Directions

1. In a saucepan, add azuki beans, 1/3 cup of sugar, lemon juice and water. Bring mixture to a boil and allow to boil uncovered for 3 minutes. Reduce heat to low and simmer for 2 ½ to 3 hours, or until beans are tender. (The beans and liquid should amount to 3 cups. If you have less, add more water).

2. Using a sieve, strain the bean mixture. Refrigerate for 2 hours, or until cold.

3. In a separate saucepan, combine milk and cream. Bring to a boil over medium heat.

4. While milk and cream are boiling, whisk together the egg yolks and 2/3 cup of sugar in a medium bowl.

5. Once the cream and milk come to a boil, ladle ¼ cup of hot liquid into the bowl containing egg yolks. Whisk until smooth.

6. Pour the yolk mixture into the pan with the cream, and cook over low heat until mixture is almost too thick to stir. Do not allow mixture to overcook as this will lead to lumps. Remove from heat and stir in vanilla. Refrigerate until cold.

7. Once both of the mixtures are cold, stir them together. Pour into an ice cream maker and freeze according to manufacturer’s instructions.

[Dept of PMM Artists & things]

Basic Miso Soup

Ingredients

* 3 teaspoons wakame seaweed or 1 teaspoon wakame seaweed flakes
* 4 cups water
* ½ cup onions, thinly sliced
* ½ cup carrots, diced
* 1½ tablespoons mugi miso (or 1½ tbsp + ½ tsp hacho, genmai or shiro miso)
* 3 tablespoons green onions, finely sliced
* Optional ingredients:
o fresh or dried tofu
o shiitake mushrooms
o leafy greens
o daikon
o lotus root
o leeks
o round or root vegetables
o cooked noodles or grains

Directions

1. Rinse wakame; soak in cold water to cover for 5 minutes and dice, or if using flakes, add directly.
2. Bring water to a boil.
3. Add onions and wakame; simmer 3 minutes.
4. Add the carrots and simmer 5 more minutes; reduce heat to very low.
5. Add miso and simmer 2 minutes (do not boil after adding miso).
6. Garnish with green onions.

[Dept of PMM Artists & things]

Okonomi Yaki

Veggie pancakes. These patties may remind you of Tempura but are really quite different. Serve them with a nice spicy sauce, soy sauce, or visit your local asian grocery store and buy traditional Okonomiyaki sauce (a sweet asian BBQ flavored sauce.) Some even like to put butter on them.

It depends on your meal or if you are eating them as a snack, but are very tasty no matter what. The number of servings can change as well. They make excellent appetizers if you make tiny pancakes. You can also add meat, slices of cheese or ricecake if you'd like.
Ingredients

* ½ small green cabbage, shredded (approx. 3 – 4 cups, red, green or chinese)
* 1 large carrot, shredded
* ½ onion, diced
* 3 stalks celery, minced
* 2 cups whole-wheat flour or white flour (you may need a bit more)
* 1 egg, beaten
* 2 tablespoons brown sugar
* 1 teaspoon salt
* 1 (10 ounces) can evaporated milk
* enough water, to make a batter
* ½ cup left over meat (optional) or chicken (optional) or fish (optional)

Directions

1. Mix together the veggies.
2. Mix together the remaining ingredients to form a smooth, pourable batter.
3. Mix the veggies into the batter. The mixture should be of a consistency that you can spoon the patties onto the skillet. If it is not, adjust with either water or flour.
4. Drop spoonfuls of batter (approx. 3 tbsp per patty) onto a heated, oiled skillet over medium heat.
5. Brown well on one side, then flip and brown on the other.
6. Serve hot or cold.