Japanese Recipes

Sushi Recipes

2011-05-30T14:14:00.003-07:00

Inarizushi Sushi

Ingredients

For sushi rice:
1 1/2 cup Japanese rice
1 2/3 cup water
3 Tbsp vinegar
1 1/2 Tbsp sugar
1/2 tsp salt
2 Tbsp white sesame seeds
For cooking aburaage
6 abura-age fried tofu
1 cup dashi soup stock
2 1/2 Tbsp sugar
2 Tbsp mirin
2 Tbsp soy sauce

Method

Start cooking rice.
Put aburaage into boiling water for a moment to remove the excess oil.
Drain and dry with paper towels.
Cut the aburaage in halves so that each piece have an open end.
Put dashi soup stock, sugar, mirin, and soy sauce in a pan and bring to a boil.
Add aburaage in the pan and lower the heat.
Put a lid and simmer until the liquid is alomost gone.
Stop the heat and let them cool for a while.
Prepare sushi rice.
Mix sesame seeds in the sushi rice.
Wet your hands and make small mounds of sushi rice.
Take a piece of aburaage and lightly press to remove the excess liquid.
Open the pouch and stuff a mound of sushi rice inside.
Fold in the open side to close the pouch.

Chirashizushi Scattered

2011-05-30T14:14:00.001-07:00

Ingredients

2 1/4 cups Japanese rice
1/4 cup vinegar, 2 Tbsp sugar, 1 tsp salt
3 eggs and 1/2 Tbsp sugar
1 cucumber, julienned
1/2 lb tuna sashimi slices, marinated in 2 Tbsp of soy sauce and a little bit of wasabi if you would like
8 dried shiitake mushrooms, rehydrated in 2 cups of warm water keep the water for cooking
1 Tbsp soy sauce, 1 Tbsp sugar, 1 tsp mirin
2 oz imitation crab, shredded
2 Tbsp white sesame seeds

Method

Prepare sushi rice.
Remove stems from shiitake and slice thinly.
Heat 2/3 cup of the water used for rehydrating shiitake in a medium pan.
Add shiitake and soy sauce, sugar, and mirin.
Simmer shiitake on low heat until the liquid is almost gone.
Set aside.
Beat eggs in a bowl and add 1/2 Tbsp of sugar.
Oil a medium skillet and pour a scoop of egg mixture and make a thin omelette like a crape. Make a few sheets.
Cut the omelettes into thin strips.
Serve sushi rice on a large plate or invividual bowls.
Spread simmered shiitake, cucumber, imitation crab meat, and omelettes strips over rice.
Place tuna sashimi on top.
Sprinkle sesame seeds.
Serve pickled ginger on the side.

Futomaki Thick Sushi Roll

2011-05-30T14:13:00.001-07:00

Ingredients

4 cups sushi rice, prepared
1 Japanese cucumber, sliced lengthwise into quarters
2 eggs
2 tsp sugar
1 ounce kampyo
2/3 cup dashi soup stock
3 Tbsp soy sauce
2 Tbsp sugar
1 Tbsp mirin
4 sheets of nori dried seaweed

Method

Wash and soak kampyo in water for an hour before cooking.
Cut softened kampyo into about 8-inch-long pieces.
Put dashi soup stock, sugar, mirin, and soy sauce in a medium pot.
Put it on medium heat and bring to a boil.
Add kampyo in the pot and simmer on low heat until the liquid is almost gone.
Cool it.
Meanwhile.
Beat eggs and sugar in a small bowl.
Make a rolled omelet and cool.
Cut it into long sticks.
Put a sheet of nori on a bamboo mat.
Spread 1 cup of sushi rice on top of the nori sheet.
Place the ingredients lengthwise on the rice.
Roll up the bamboo mat, pressing forward to shape the sushi into a cylinder.
Press the bamboo mat firmly and remove it from the sushi.
Cut the rolled sushi into bite size pieces.

Hamburger Sushi Roll

2011-05-30T14:12:00.003-07:00

Ingredients

4 cups sushi rice
4 sheets nori dried seaweed
4 ounce ground beef
1 Tbsp finely chopped onion
4 Tbsp BBQ sauce
1 Tbsp panko, or bread crumbs
1 tsb milk
1/2 tsp garlic salt

Method

Mix finely chopped onion and ground beef in a bowl.
Add salt, bread crumbs, and milk in the bowl and mix them well.
Make long cylinder shaped pieces.
Heat some vegetable oil in a skillet.
Fry the meat pieces on medium heat until done.
Cool them on the side.
Put a nori sheet on top of a bamboo mat.
Spread sushi rice on top of the nori sheet.
Place hamburger sticks lengthwise on the rice.
Put BBQ sauce on the humburger.
Roll up the bamboo mat, pressing forward to shape the sushi into a cylinder.
Press the bamboo mat firmly and remove it from the sushi.
Cut sushi rolls into bite-size pieces.

Kappamaki Cucumber Rolls

2011-05-30T14:12:00.001-07:00

Ingredients

4 sheets of nori dried seaweed, cut in half
4 cups sushi rice
2 Japanese cucumber, cut into long sticks

Method

Put a half size nori on top of a bamboo mat makisu.
Spread about a half cup of sushi rice on top of the nori.
Place cucumber sticks lengthwise on the rice.
Roll up the bamboo mat, pressing forward to shape the sushi into a cylinder.
Press the bamboo mat firmly wish hands. Remove the sushi roll.
Cut it into bite size pieces.

Tuna Sushi Roll

2011-05-30T14:11:00.001-07:00

Ingredients

4 cups sushi rice
4 sheets of nori dried seaweed
4 ounces raw tuna sashimi

Method

Cut the tuna into thin and long sticks.
Put a nori sheet on top of a bamboo mat makisu.
Spread the sushi rice on top of the nori sheet.
Place the tuna sticks lengthwise on the rice.
Roll up the bamboo mat, pressing forward to shape the sushi into a cylinder.
Press the bamboo mat firmly and remove it from the sushi.
Cut the rolled sushi into bite sized pieces.

Tuna Salad Sushi Roll

2011-05-30T14:10:00.003-07:00

Ingredients

4 cups sushi rice
4 sheets of nori dried seaweed
1 tbsp finely chopped onion
2/3 cup canned tuna
1 tbsp mayonnaise

Method

Mix chopped onion, tuna, and mayonnaise in a bowl.
You can make tuna salad as you like.
Put a nori sheet on top of a bamboo mat makisu.
Spread sushi rice on top of the nori sheet.
Place the tuna salad lengthwise on the rice.
Roll up the bamboo mat, pressing forward to shape the sushi into a cylinder.
How to Make a Sushi Roll
Press the bamboo mat firmly and remove it from the sushi.
Cut the sushi roll into bite size pieces.

Sushi Rice

2011-05-30T14:10:00.001-07:00

Ingredients

3 cups Japanese rice
3 1/4 cups water
1/3 cup rice vinegar
3 Tbsp sugar
1 tsp salt

Method

After washing and soaking Japanese rice, cook and let it steam.
See How to Cook Japanese Rice.
Prepare sushi vinegar sushi zu by mixing rice vinegar, sugar, and salt in a sauce pan.
Put the pan on low heat and heat until the sugar dissolves.
Cool the vinegar mixture.
Spread the hot steamed rice into a large plate or a large bowl.
Please use a non metallic bowl to prevent any interaction with rice vinegar.
It's best to use a wooden bowl called sushi oke.
Sprinkle the vinegar mixture over the rice and fold the rice by shamoji rice spatula quickly.
Be careful not to smash the rice.
To cool and remove the moisture of the rice well, use a fan as you mix sushi rice.
This will give sushi rice a shiny look.
It's best to use sushi rice right away.

Hinachirashi

2011-05-30T14:09:00.001-07:00

Ingredients

3 cups sushi rice
8 dried shiitake mushrooms
1/2 large carrot
1 tsp sugar
2 tbsp soy sauce
2 tbsp mirin
2 eggs and 1 tsp sugar
2 tbsps sakura denbu seasoned fish powder
2 tbsps white sesame seeds
a half bunch of nabana rape flowers or green vegetables

Method

Soak dried shiitake mushrooms in 3/4 cup of warm water.
Cut carrots into thin flower-shaped pieces.
Remove shiitake mushrooms from the water and slice them thinly.
Put the water in a pan and heat on low heat.
Simmer shiitake slices and carrot pieces in the pan.
Add soy sauce, mirin, and sugar in the pan and simmer for 10-15 minutes.
Whisk eggs with 1 tsp of sugar.
Make fine scrambled eggs.
Boil nabana in a pan and cool in cold water.
Chop nabana finely.
Prepare sushi rice and mix sesame seeds in the rice.
Serve the rice on a large plate.
Sprinkle simmered shiitake mushrooms over the rice.
Sprinkle scrambled eggs, carrots, boiled nabana, and sakura denbu over the rice.

Sushi Cake

2011-05-30T14:08:00.001-07:00

Ingredients

3 1/2 - 4 cups sushi rice
1/4 lb smoked salmon
2 eggs
2 tsp sugar
1/2 small cucumber / 1 avocado
1/2 cup imitation crab meat
2 tbsp mayonnaise

Method

Cook sushi rice.
Whisk eggs in a bowl.
Add sugar in the egg and stir well.
Pour some of the egg mixture into a large frying pan and make thin omelet.
Make another thin omelet.
Slice the omelet thinly into strips.
Slice cucumber into thin strips.
Put imitation crab meat in a bowl and mix with mayonnaise.
Place plastic wrap on the inside of a round 6-7 inch cake pan.
Spread salmon slices on the bottom of the cake pan.
Put 1/3 of sushi rice on top of the salmon and flatten the rice.
Spread cucumber strips / avocado slices and imitation crab over the rice.
Put 1/3 of sushi rice on top of them and flatten the rice.
Spread egg strips on top of the rice.
leave some egg strips for garnishing.
Further, put 1/3 of sushi rice on the egg strips.
Cover the rice with plastic wrap and put a weight on the top.
After 10 minutes, cover the cake pan with a large plate and turn them over.
Remove the cake pan and plastic wrap.
Garnish some egg strips on top of the salmon.

Pickled Ginger

2011-05-30T14:07:00.001-07:00

Ingredients

2 lb fresh young ginger shin shoga
3 cups rice vinegar
2 cups sugar
2 tsps salt

Method

Wash young ginger root and rub off skin.
Slice the ginger thinly and salt them.
Leave salted ginger slices in a bowl for one hour.
Dry the ginger slices with paper towels and put them in a sterilized container/jar.
Mix rice vinegar and sugar in a pan and bring to a boil.
Pour the hot mixture of vinegar and sugar over the ginger slices.
Cool them.
Pickled ginger changes its color to light pink.
If you are using old ginger, it might not turn pink naturally.
Cover the jar and store it in the refrigerator.

Dessert recipes

2011-05-30T14:06:00.001-07:00

Anko Tsubu an

Ingredients

1/2 lb. azuki beans 1 1/3 cup
2 cup sugar
1 tsp. salt

Method

Put lots of water in deep pot.
Soak azuki beans in the water overnight.
Heat the beans on high heat and bring to a boil.
Turn down the heat to medium and simmer beans for about 10 minutes.
Drain the beans.
Put the azuki beans in the pot again and add about four cups of water.
Heat the azuki and bring to a boil.
Turn down the heat to low and simmer the azuki beans for about one hour, or until softened. Drain the liquid from the pot.
Add sugar and salt in the beans.
Stir and simmer beans until thickened.
Stop the heat and cool the anko

Azuki Shiratama

2011-05-30T14:05:00.001-07:00

Ingredients

1 2/3 cup shiratama ko glutinous rice flour
1/2 - 2/3 cup water
1 1/2 cup anko

Method

Put shiratama ko in a bowl.
Add water slowly until the dough becomes as soft as earlobes.
Knead the dough.
Make small oval shaped dumplings.
Boil water in a large pan and add the dumplings.
Boil the dumplings until they float.
Remove the dumplings and cool in cold water.
Drain the water and serve dumplings in individual plates and put anko sweet azuki beans on the top.

Coffee Jelly

2011-05-30T14:04:00.001-07:00

Ingredients

2 cups coffee
1 Tbsp gelatin powder
2 Tbsp sugar
Whipped cream for topping

Method

Mix gelatin powder and 4 Tbsp of water in a small cup.
Mix coffee, sugar, and the gelatin in a sauce pan.
Stir well on low heat until sugar dissolves.
Strain the mixture and pour into four cups.
Cool them in the refrigerater.
Put some whipped cream on top of the jelly before serving.

Christmas Cake

2011-05-30T14:03:00.003-07:00

Ingredients

For sponge cake:
3/4 cup all purpose flour
2/3 cup sugar
1 Tbsp milk
3 eggs
1 1/2 Tbsp butter
For topping:
1 1/2 cups heavy cream
4 Tbsps sugar
Various fruits strawberries

Method

Whisk eggs in a bowl.
Place the bowl over warm water in another large bowl and whisk further.
Add sugar little by little.
When the egg mixture becomes light yellow, sift flour and add to the bowl.
Mix the flour lightly in the egg mixture.
Mix butter in warm milk.
Add mixture of melted butter and milk in the batter and stir gently.
Preheat the oven in 350-degree.
Place baking wax papers inside of a round cake pan 18cm.
Pour the batter in the pan and bake in the preheated oven for 25-35 minutes.
Remove the cake from the pan and cool it on a rack.
Cut the cake in half horizontally.
Mix heavy cream and sugar in a bowl.
Whip the cream well.
Take the half of the whipped cream and mix with chopped fruits.
Place the cream on top of a round cake slice.
Place another cake slice on top of the cream.
Spread the rest of the whipped cream on top and around the cake.
Decorate the cake with colorful fruits and Christmas decorations.

Daigakuimo

2011-05-30T14:03:00.001-07:00

Ingredients

1 pound sweet potatoes
1/3 cup sugar
1 tsp soy sauce
2 tbsp water
1 tsp sesame seeds
Vegetable oil for frying

Method

Cut sweet potatoes into bite sized pieces.
Heat the oil and fry the sweet potatoes at 350F until brown.
Mix water, sugar, and soy sauce in a pan.
Put the pan on low heat.
When the liquid turns sticky, remove from the heat and add fried sweet potatoes.
Quickly mix the potatoes with the sticky sugar.
Sprinkle sesame seeds over the coated sweet potatoes.

Dorayaki

2011-05-30T14:02:00.001-07:00

Ingredients

3 eggs
2/3 cup sugar
1/2 tsp baking soda
3 Tbsp water
1 cup flour, sifted
3/4 lb anko sweet azuki beans
Vegetable oil for frying

Method

Put eggs and sugar in a bowl and whisk very well.
Dissolve baking soda in water.
Add the water in the egg mixture.
Add sifted flour in the egg mixture gradually.
Heat a skillet or hot plate and lightly oil it.
Pour a scoop of the batter into the skillet and make a small pancake.
About 4 inches in diameter.
Turn over when bubbles appear on the surface.
Repeat this process to make 8-10 pancakes.
Cool the pancakes.
Make pairs of pancakes and put a scoop of anko sweet beans between them.

Green Tea Pound Cake

2011-05-30T14:01:00.003-07:00

Ingredients

2 large eggs
1 cup flour
2/3 cup sugar
1/2 cup butter
1 tbsp maccha green tea powder
1/2 tsp baking powder

Method

Cream butter in a bowl.
Add sugar in the butter and mix well.
Gradually add beaten eggs and stir well.
Sift flour, baking powder, and green tea powder together and add the flour to the egg mixture. Pour the batter into a buttered loaf pan.
Bake in preheated 340 degrees F oven for about 30-40

Green Tea Ice Cream

2011-05-30T14:01:00.001-07:00

Ingredients

3/4 cup milk
2 egg yolks
5 tbsp sugar
3/4 cup heavy cream
1 tbsp maccha green tea powder
3 tbsps hot water

Method

Mix hot water and green tea powder together in a bowl and set aside.
Lightly whisk egg yolks in a pan.
Add sugar in the pan and mix well.
Gradually add milk in the pan and mix well.
Put the pan on low heat and heat the mixture, stirring constantly.
When the mixture is thickened, remove the pan from the heat.
Soak the bottom of the pan in ice water and cool the mixture.
Add green tea in the egg mixture and mix well, cooling in ice water.
Add whipped heavy cream in the mixture and stir gently.
Pour the mixture in an ice cream maker and freeze, following instructions of the ice cream maker.
Or, pour the mixture in a container and freeze, stirring the ice cream a few times.

Green Tea Sorbet

2011-05-30T14:00:00.001-07:00

Ingredients

1 Tbsp maccha green tea powder
2/3 cup granulated sugar
2 cups water

Method

Combine granulated sugar and green tea powder in a bowl.
Put 2 cups of water and the sugar mixture in a sauce pan.
Heat until sugar dissolves.
Soak the pan in a bowl of cold water to cool the liquid to room temperature.
Pour the liquid in a freezer safe container and put it in a freezer.
Stir the sorbet every 30 minutes or one hour.
Freeze until sorbet is alomost frozen.
Serve into glasses.

Kabocha Pumpkin Cookie

2011-05-30T13:59:00.001-07:00

Ingredients

1/4 lb. kabocha
2 Tbsp butter
3 Tbsp sugar
1 egg yolk
2/3 cup flour
1/4 tsp baking powder

Method

Cut kabocha into large chunks.
Steam kabocha in the microwave until softened.
Peel kabocha and mash in a bowl.
Mix butter and sugar in another bowl.
Add mashed kabocha in the bowl.
Mix well.
Add an egg yolk and stir well.
Sift flour and baking powder together.
Add the flour in the bowl.
Mix the dough.
Rest the dough in the refrigerator for 30 minutes.
Preheat the oven to 340 degrees F.
Flatten the cookie dough on floured board and cut into your favorite shapes.
Place a cooking sheet in a baking pan and place shaped cookie dough on the sheet.
Bake cookies in 340F oven for 15-20 minutes.

Kurikinton

2011-05-30T13:58:00.001-07:00

Ingredients

1 lb. sarumaimo sweet potatoes
1 jar of simmered sweet chestnuts in syrup 8-12 pieces of chestnuts
1 1/2 cup sugar
1 tbsp mirin
2 kuchinashinomi

Method

Peel satsumaimo and cut into 1 inch thick slices.
Soak satsumaimo slices in water for about 15 minutes.
Drain satsumaimo.
Wrap crushed kuchinashinomi in a sheet of gauze.
Put water, satsumaimo, and kuchinashinomi in a deep pot and bring to a boil.
Turn down the heat to medium and simmer until satsumaimo is softened.
Drain and remove the kushinashinomi.
Mash satsumaimo and add 3/4 cup of sugar and mix well.
Strain the mashed satsumaimo and put it back in the pot.
Add 3/4 cup of sugar, mirin, 1/4 cup of syrup in the mashed satsumaimo.
Stir well on low heat until smooth.
Add chestnuts and simmer for a few minutes.

Seafood Recipes

2011-05-30T13:57:00.001-07:00

Sake Steamed Asari Clam

Ingredients

1 lb. fresh asari clam, scrubbed and washed
1 1/2 Tbsp salt
2 cups water
2 Tbsp sake

Method

Put water and salt in a large bowl.
Soak asari clams in the water overnight.
Discard any clams that don't close at this time.
Drain in a colander.
Put asari clams in a large skillet and pour sake.
Place a lid and steam on high heat for few minutes until clams open.
Please do not eat any clams that didn't open after steaming

Buridaikon

2011-05-30T13:56:00.001-07:00

Ingredients

4 buri yellowtail fillets
1 lb daikon radish
1 chunk fresh ginger root
4 tbsp soy sauce
1 tbsp sake
2 tsp sugar
3 tbsp mirin

Method

Pour boiled water over buri and drain.
Peel daikon radish and cut into medium chunks.
Slice ginger root.
Put about 3 cups of water in a pan and simmer daikon with ginger slices.
Add buri, soy sauce, sugar, sake, and mirin in the pan.
Simmer on low heat until soften

Buri Teriyaki Yellowtail

2011-05-30T13:55:00.001-07:00

Ingredients

4 fillets buri yellowtail
2 tbsps sake rice wine
1 tbsp soy sauce
For teriyaki sauce:
2 tsps sugar, 3 tbsp soy sauce, 4 tbsps mirin

Method

Mix sake and soy sauce in a bowl and marinate fish in the sauce for 5-10 minutes.
Wipe the liquid from the fish and set aside.
Heat some oil in a frying pan and fry fish until browned.
Mix teriyaki sauce ingredients to make teriyaki sauce.
Wipe some excess oil in the frying pan with a pager towel.
Pour teriyaki sauce over fish in the pan.
Simmer the fish for 10 minutes over low heat.

Sweet and Sour Crab Omelet

2011-05-30T13:54:00.003-07:00

Ingredients

1/4 lb. crabmeat
6 eggs
1/4 lb. boiled bamboo shoot
1 chunk ginger root
1/2 cup water
1 tbsp sugar
1 tbsp rice wine vinegar
1 tbsp soy sauce
1 tsp sesame oil
mixture of 1 tbsp water and 1 tbsp katakuriko/corn starch

Method

Shred crabmeat in a bowl.
Cut bamboo shoot and ginger into thin stripps.
Beat eggs in a bowl and add crabmeat, bamboo shoot, and ginger in it.
Mix water, soy sauce, sugar, and rice wine vinegar in a pan and bring to a boil.
Put katakuriko mixture in the pan and stir quickly and stop the heat.
Heat sesame oil in a large frying pan/wok.
Pour egg mixture in the pan and make an omelette, stirring.
Turn the omelette over.

Fried Shrimp

2011-05-30T13:54:00.001-07:00

Ingredients

12 large shrimps
1/2 cup panko Japanese bread crumbs
1/4 cup all purpose flour
1 egg
oil for frying

Method

Peel shrimp and make a couple incisions on the stomach side so that it stays straight.
Put flour on shrimp lightly Dip the shrimp in beaten egg.
Cover the shrimp with panko.
Heat oil in a deep pan to 350 F degree.
Fry shrimps until brown.

Karei no Nitsuke Simmered Flatfish

2011-05-30T13:53:00.001-07:00

Ingredients

4 fillets karei flat fish, about 1 lb., washed and scaled
1 1/4 cup dashi stock
5 Tbsp sake
3 Tbsp soy sauce
3 Tbsp sugar
2 Tbsp mirin
1 inch piece fresh ginger root, thinly sliced

Method

Put dashi, sake, soy sauce, sugar, mirin, and ginger slices in a large skillet.
Put on high heat and bring to a boil.
Place the fish in the broth.
Simmer on high heat for a few minutes.
Turn down the heat to medium and put on a drop lid.
Simmer the fish for 15 minutes or until done.
It takes longer to cook fish with egg sacs.

Kobumaki

2011-05-30T13:52:00.003-07:00

Ingredients

1 1/2 oz. dried kombu kelp 8 five-inch-long dried kombu
3/4 lb. salmon
8 strips 10 inch long/strip dried kanpyo
4 cups water
1/2 cup soysauce
4 Tbsp. sugar
2 Tbsp. sake
4 Tbsps. mirin

Method

Soak konbu in 4 cups of water for 10 minutes.
Save this water.
Rub a pinch of salt on kanpyo and wash them.
Soak kanpyo in water for 15 minutes.
Cut salmon into about 5 inch long strips.
Put a salmon strip on top of a sheet of konbu and roll it.
Tie the konbu roll by strips of kanpyo.
Place kombu rolls in medium pot.
Pour the water used for soaking the kombu over the kombu rolls.
Bring it to a boil.
Turn down the heat to low, and add sugar, sake, mirin, and soysauce.
Simmer for about one hour.
Turn off the heat.
Let kelp rolls cool in the pot.

Octopus Salad

2011-05-30T13:52:00.001-07:00

Ingredients

1/2 pound boiled octopus
1 cucumber
1 yellow bell pepper
1 1/2 rice wine vinegar
1 1/2 olive oil

Method

Cut boiled octopus into bite sized pieces.
Cut cucumber and bell pepper into thin stripps.
Soak octopus, cucumber, and bell pepper in ice water.
Drain the ingredients and serve in a bowl.
Mix rice wine vinegar and oil in a small bowl and pour over the salad.

Squid and Broccoli Stir fry

2011-05-30T13:51:00.001-07:00

Ingredients

2 squid
1 broccoli
1/2 clove ginger
2/3 cup chicken soup stock
1 tbsp sake
1 tsp soy sauce
1/3 tsp sugar
2/3 tsp salt
1 tbsp vegetable oil
2 tsp water and 2 tsp katakuriko starch

Method

Prepare squid for cooking and cut them into bite sized pieces, including legs.
How to Prepare Squid
Cut broccoli into bite sized pieces and boil them.
Mince fresh ginger.
Mix sugar, salt, sake, and soy sauce in chicken soup stock and set aside.
Heat vegetable oil in a wok and saute ginger.
Add broccoli in the pan and stir fry them.
Add squid and soup in the pan and bring to boil.
Pour mixture of water and katakuriko starch over the ingredients and stir quickly.
Stop the heat.

Chicken Stuffed Squid

2011-05-30T13:50:00.001-07:00

Ingredients

4 medium squids
2 1/2 cup water
1/3 cup sake
3 Tbsps soysauce
3 Tbsps mirin
For filling:
1 chicken breast half, boneless, skinless
1/2 cup minced onion
1 small egg
3 Tbsps katakuriko potato starch or corn starch
1 Tbsp soy sauce
2 tsps grated ginger

Method

Remove guts and legs from squid and clean the squid.
Remove the soft bones.
Chop the legs into small pieces.
Mince chicken breast and put it in a bowl.
Add katakuriko starch, minced onion, soy sauce, egg, ginger, and squid legs and mix well.
Stuff each squid with the chicken filling and close the pocket using a toothpick.
Put water, sake, mirin, and soysauce in a pan and heat on medium heat.
Add stuffed squid in the soup and simmer on low heat for about one hour.
Slice into 1/2-inch-thick rounds.

Simmered Hijiki

2011-05-30T13:49:00.001-07:00

Ingredients

1 oz dried hijiki seaweed
1 aburaage
1/4 carrot
3 tbsps soy sauce
2 tbsps sugar
2 tbsps mirin
3/4 cup water

Method

Put dried hijiki in a bowl.
Wash them and soak in water for 10-15 minutes.
Drain hijiki over a colander.
Cut carrot into thin strips.
Also, cut aburaage into thin strips.
Heat vegetable oin in a frying pan and saute carrot and hijiki.
Add aburaage in the pan and saute lightly.
Season the ingredient with sugar and mirin and stir well.
Further, add soy sauce and water in the pan.
Simmer the ingredients until the liquid is almost gone.

Takoyaki

2011-05-30T13:48:00.001-07:00

Ingredients

1 2/3 cup flour
2 1/2 cup dashi soup
2 eggs
1/2 lb. boiled octopus, cut into bite-size pieces
1/4 cup chopped green onion
1/4 cup dried sakura ebi red shrimp
1/4 cup chopped pickled red ginger
For toppings:
katsuobushi dried bonito flakes
aonori green seaweed powder
Worcestershire sauce or takoyaki sauce
mayonnaise

Method

Mix flour, dashi soup, and eggs in a bowl to make batter.
Thickness of the batter should be like potage soup.
Put oil inside cups of a takoyaki grill pan.
Pour batter into the cups to the full.
Put octopus, red ginger, and green onion in each hole.
Grill takoyaki balls, turning with a pick.
When takoyaki become rounds and brown, remove them from the pan and place in a plate.
Put sauce and mayonnaise on takoyaki and sprinkle bonito flakes and aonori on the top.

Tuna Salad Sushi Roll

2011-05-30T13:47:00.001-07:00

Rice Recipes

2011-05-30T13:46:00.001-07:00

Gyudon Beef Bowl Recipe

Ingredients

4 cups steamed Japanese rice
1 pound thinly sliced beef
1 onion
1 1/3 cup dashi soup
5 tbsps soy sauce
3 tbsps mirin
2 tbsps sugar
1 tsp sake
Benishoga red ginger for topping

Method

Cook Japanese rice.
Slice onion thinly.
Cut beef into bite sized pieces.
Put dashi, soysauce, sugar, mirin, and sake in a pan.
Add onion slices in the pot and simmer for a few minutes.
Add beef in the pan and simmer for a few minutes.
Serve hot steamed rice in a deep rice bowl.
Put the beef topping on the top of rice.
Place some benishoga red ginger on the top if you would like.

Chicken and Egg Soboro Rice Bowl

2011-05-30T13:45:00.001-07:00

Ingredients

1/2 lb. gound chicken
3 Tbsp soy sauce, 2 Tbsp sugar, 3 Tbsp mirin, 1 tsp ginger juice
4 eggs
1 Tbsp sugar, 1/2 Tbsp mirin, 1/2 tsp salt
4 cups steamed Japanese rice

Method

Put ground chicken, soy sauce, sugar, mirin, and ginger juice in a small pan.
Simmer the meat on medium low heat, stirring constantly with chopsticks until moisture is almost gone.
Beat eggs in a medium pan and add sugar, mirin, and salt.
Put on medium low heat and scramble eggs finely with chopsticks until cooked.
Serve steamed rice into four deep bowls.
Arrange chicken soboro and egg in two different sections on top of the rice.

Curry Flavored Shrimp Fried Rice

2011-05-30T13:44:00.003-07:00

Ingredients

2 cups leftover steamed Japanese rice
8 or 10 medium shrimp, shelled and deveined
1/4 cup chopped onion
1/4 cup chopped green pepper
1 tsp chopped garlic
1/2 tsp salt
1 tsp chicken bouillon powder
1 tsp curry powder
2 tsp Worceter sauce
1 Tbsp vegetable oil

Method

Heat oil in a wok or large skillet over high heat.
Add garlic and onion and saute until softened.
Add green pepper and shrimp in the pan and saute together.
Further, add rice and stir fry with the ingredients.
Sprinkle salt, chicken bouillon, and curry powder over the fried rice and stir quickly.
Turn the heat down to low, and add Worceter sauce.
Stir quickly and stop the heat.

Edamame Rice

2011-05-30T13:44:00.001-07:00

Ingredients

2 cups Japanese rice
2 1/4 cups water
3 inches kombu
2 Tbsp sake
1 Tbsp soy sauce
1 tsp salt
1 cup boiled and shelled edamame, or frozen shelled edamame

Method

Put the rice in a bowl and wash it with cold water.
Repeat washing until the water becomes clear.
Drain the rice in a colander and set aside.
Place the rice in rice cooker and add water.
Further, add konbu, sake, soy sauce, and salt in the rice.
Let the rice soak in the water at least 30 min.
Start the cooker.
Meanwhile, shell boiled edamame, or thaw frozen shelled edamame.
When rice is cooked, add shelled edamame over rice and mix lightly.

Katsudon

2011-05-30T13:43:00.001-07:00

Ingredients

3 1/2 cup steamed Japanese rice
4 pieces tonkatsu
1 onion
1 1/4cup dashi soup stock
5 tbsp soy sauce
2 tbsp mirin
1 tbsp sugar
4 eggs

Method

Slice each tonkatsu into about 1 inch wide pieces.
Slice onion thinly.
Put dashi soup stock in a pan and heat on medium heat.
Add soy sauce, mirin, and sugar in the soup.
Add onion to the pan and simmer for a few minutes.
Put tonkatsu pieces in the pan and simmer on low heat for a few minutes.
Beat eggs in a bowl.
Bring the soup to a boil, then pour the eggs over tonkatsu and onion.
Turn the heat down to low and put on a lid.
Turn off the heat.
Serve steamed rice in four deep bowls, then place the simmered tonkatsu on top of the rice.

Kombu Chazuke

2011-05-30T13:42:00.003-07:00

Ingredients

3/4 cup steamed rice
1 Tbsp tsukudani kombu
green tea leaves or tea bags

Method

Serve steamed rice in a rice bowl.
If it's leftover rice, reheat the rice in the microwave.
Place tsukudani kombu on top of the rice.
Brew green tea in a tea pot.
Pour hot green tea over rice.

Kurigohan Steamed Rice with Chestnuts

2011-05-30T13:42:00.001-07:00

Ingredients

2 cups Japanese rice
1/4 cups glutinous rice
20 pieces small chestnuts
1 tsp soy sauce
1 Tbsp mirin
1 Ttbsp sake
2 2/3 cup water

Method

Soak chestnuts in hot water for about 30 minutes.
Peel the chestnuts and soak in water for about 10 minutes.
Wash rice well and set aside in a strainer.
Drain the chestnuts in a strainer.
Put rice, water, soy sauce, mirin, sake in a rice cooker and lightly mix them.
Place chestnuts on the top and start the cooker.

Maguro and Avocado Rice Bowl Zukedon

2011-05-30T13:41:00.001-07:00

Ingredients

2 1/4 cups Japanese Rice
2 avocados
1/2 lb. fresh maguro tuna
3 tbsps soy sauce
1/2 tsp wasabi paste
4 leaves shiso Japanese basil if available
1 tbsp sesame seed

Method

Cook steamed rice.
Slice fresh tuna into 1/4-inch thick pieces.
Make sure to purchase fresh tuna from a certified store dealer.
Mix wasabi and soy sauce and marinate tuna slices in the mixture.
Peel avocado and cut into bite-size pieces.
Cut shiso into thin strips.
Serve steamed rice in a bowl and place marinated tuna slices and avocado on the top.
Sprinkle shiso leaves and sesame seeds.
Pour some soy sauce and wasabi mixture over the toppings before eating.

Matsutake Mushroom

2011-05-30T13:40:00.001-07:00

Ingredients

2 1/2 cups Japanese rice
2 1/2 cups dashi
1/4 lb matsutake mushrooms, wiped and trimmed
1 aburaage deep-fried tofu
2 Ttbsp sake rice wine
2 Tbsp soy sauce

Method

Put the rice in a bowl and wash it with cold water.
Repeat washing until the water becomes clear.
Drain the rice in a colander.
Put rice and dashi in a rice cooker and set aside for 30 minutes.
Shred matsutake mushroom lengthwise.
Cut aburaage into thin strips.
Add matsutake, abura age, soy sauce, and sake in the rice cooker and stat cooking the rice.

Takikomi Gohan Mixed Rice

2011-05-30T13:39:00.003-07:00

Ingredients

2 1/4 cup Japanese rice
4 shiitake mushrooms
1/4 gobo burdock root
1/4 konnyaku
3 inches carrot
1/4 lb.boneless chicken thigh
1 tbsp sake
2 tbsp soy sauce / 1 tsp soy sauce
1 tbsp mirin
1/2 tsp salt

Method

Wash Japanese rice and drain in a colander.
Set aside.
Cut chicken into small pieces.
Season the chicken with 1 tsp of soy sauce.
Shred gobo thinly and soak in water for a few minutes.
Drain the gobo.
Boil konnyaku once and cut it into small rectangles.
Peel and cut carrot into small rectangles.
Remove stems from shiitake mushrooms and thinly slice them.
Put 2 1/2 cup of water in a pan.
Add sake, mirin, 2 tbsps of soy sauce, and salt.
Heat the soup.
Add chicken, carrot, gobo, shiitake, and konnyaku in the soup and simmer for about five minutes, skimming off any foam or impurities that rise to the surface.
Stop the heat and cool it off.
Separate the simmered ingredients and the soup, using a colander.
Add some water in the soup to make 2 1/2 cup of liquid.
Put washed rice in rice cooker and pour the liquid over the rice.
Place simmered ingredients on the top.
Start cooking the rice.

Okayu Rice Porridge

2011-05-30T13:39:00.001-07:00

Ingredients

1/2 cup Japanese rice
3 cups water
1/2 tsp salt
Some chopped green onion
Sesame seeds
Umeboshi pickled plum

Method

Wash Japanese rice well and drain.
Put water and rice in a deep pot or earthenware pot.
Leave it for 30 minutes.
Put the pot on medium heat and bring to a boil.
Turn down the heat to low and cook the rice for about 30 minutes.
Add salt before serving.
Put toppings, such as chopped green onion, sesame seeds, and umeboshi pickled plum if you would like.

Omelet Rice

2011-05-30T13:38:00.001-07:00

Ingredients

4 cups steamed Japanese rice
1/2 lb. chicken breast
1 green peppers, chopped
4 white mushrooms, sliced
1/2 onion, chopped
Salt and pepper to season
4 Tbsp. ketchup
Vegetable oil for frying
8 eggs

Method

Cook steamed rice.
Cut chicken into small pieces.
Chop green pepper and onion.
Slice mushrooms thinly.
Heat vegetable oil in a large skillet and saute chicken.
Add onion, mushrooms, and green pepper in the skillet and saute together until softened.
Add steamed rice in the pan and stir fry together.
Sprinkle some salt and pepper.
Stop the heat and add ketchup and mix well.
Set the seasoned rice aside.
Heat 1 tsp of vegetable oil in a large skillet.
Beat two eggs in a small bowl and pour the egg in the skillet.
Quickly spread the egg and make a round omelet.
Place 1/4 of the seasoned rice in the middle of the omelet and fold top and bottom sides of omelet over the rice.
Cover the frying pan with a plate and turn them over to place the omerice in the plate.
Repeat this process to make four omelet rice.
Put some ketchup on top of omurice just before serving.

Oyakodon

2011-05-30T13:37:00.001-07:00

Ingredients

4 cup steamed rice
3/4 lb chicken thighs or chicken breasts
1 onion
1 2/3 cups soup stock dashi
7 tbsp soy sauce
4 tbsp mirin
3 tbsp sugar
4 eggs

Method

Cook steamed rice.
Cut chicken into bite size pieces and thinly slice onion.
Put dashi soup stock in a pan and heat.
Add soy sauce, mirin, and sugar in the soup.
Put chicken in the pan and simmer on low heat for a few minutes.
Add onion slices to the pan and simmer for a few more minutes.
Beat eggs in a bowl.
Bring the soup to a boil, then pour the eggs over chicken and onion.
Turn the heat down to low and put on a lid.
After one minute, turn off the heat.
To serve, first put steamed rice in a deep bowl, then place the chicken and egg on top of the rice.

Salmon Fried Rice

2011-05-30T13:36:00.003-07:00

Ingredients

1/2 small onion, finely chopped
3/4 cup flaked salmon
2 cup leftover steamed rice
2 tsp sesame oil
2 Tbsp chopped green onion
1 Tbsp soy sauce

Method

Heat sesame oil in a large skillet or wok.
Stir fry onion on medium heat until it's almost clear.
Add flaked salmon and stir fry together.
Season with salt and pepper lightly.
Add rice and stir fry for a few minutes.
Sprinkle green onion.
Pour soy sauce over the fried rice and stir quickly.
Stop the heat.

Shrimp Doria

2011-05-30T13:36:00.001-07:00

Ingredients

1/2 butter
1/2 small onion, thinly sliced
4 white mushrooms, thinly sliced
8 - 10 medium shrimp, peeled and deveined
For rice:
2 cup steamed rice
1/2 Tbsp butter
For White Sauce:
2 Tbsp butter
2 Tbsp flour
1 cup milk
1/2 tsp salt
1/2 tsp consomme powder
For topping:
2 Tbsp grated Parmesan cheese

Method

Melt 2 Tbsp of butter in a sauce pan on low heat.
Put 2 Tbsp of flour in the butter. Cook it, stirring well.
When it bubbles, pour in milk.
Constantly stir the sauce, using a whisk.
Season with salt and consomme powder.
Cook it until thickened.
Set aside.
Melt 1/2 Tbsp of butter in a skillet.
Saute onion on low heat until softened.
Add mushrooms and shrimp and stir fry until cooked.
Pour in white sauce and mix with the ingredients.
Preheat oven to 450 degrees F.
Warm up rice in the microwave if it's cold.
Melt 1/2 Tbsp of butter in the rice and stir lightly.
Place the rice in baking dishes. Pour shrimp in cream sauce over the rice.
Sprinkle Parmesan cheese over the sauce.
Bake in the oven for 10 -15 minutes until lightly browned.

Sushi Rice

2011-05-30T13:35:00.001-07:00

Ingredients

3 cups Japanese rice
3 1/4 cups water
1/3 cup rice vinegar
3 Tbsp sugar
1 tsp salt

Method

After washing and soaking Japanese rice, cook and let it steam.
See How to Cook Japanese Rice.
Prepare sushi vinegar sushi zu by mixing rice vinegar, sugar, and salt in a sauce pan.
Put the pan on low heat and heat until the sugar dissolves.
Cool the vinegar mixture.
Spread the hot steamed rice into a large plate or a large bowl.
Please use a non metallic bowl to prevent any interaction with rice vinegar.
It's best to use a wooden bowl called sushi-oke.
Sprinkle the vinegar mixture over the rice and fold the rice by shamoji rice spatula quickly.
Be careful not to smash the rice.
To cool and remove the moisture of the rice well, use a fan as you mix sushi rice.
This will give sushi rice a shiny look.
It's best to use sushi rice right away.

Tendon Tempura Rice Bowl

2011-05-30T13:34:00.001-07:00

Ingredients

4 cups steamed rice
4 small green bell peppers, seeds removed, cut in half lengthwise
2 Japanese eggplants, cut in half lengthwise, make some cuts on the skin
1 potato, peeled, sliced into 1/4 inch thick rounds, soaked in water for 15 minutes
For batter:
1 egg
1 cup ice water
1 cup all purpose flour
For sauce:
3/4 cup tentsuyu

Method

Cook steamed rice.
Make tentsuyu sauce and set aside.
Prepare tempura batter.
Heat vegetable oil in a deep pot to 340-350 degrees F.
Lightly dip ingredients in the batter and immediately fry them until crisp.
Drain tempura on a rack.
Serve hot steamed rice in individual rice bowls.
Place tempura on top of the rice.
Pour some tentsuyu sauce over tempura just before serving.

Torizosui

2011-05-30T13:33:00.001-07:00

Ingredients

2 cups leftover Japanese steamed rice
1/4 lb chicken thighs, cut into small chunks
2 1/2 cups dashi soup stock
2 eggs
2 Tbsp chopped green onion
2 Tbsp miso

Method

Wash leftover steamed rice with water and drain well.
Put dashi soup stock in a medium pot and bring to a boil.
Turn down the heat to low and add chicken and simmer for about 5 minutes, or until chicken is cooked.
Add rice in the soup and bring to a boil on medium heat.
Add miso in the soup and stir gently.
Beat eggs in a bowl and pour over the soup slowly.
Sprinkle chopped green onion.
Stop the heat.

Takenoko Gohan Steamed Rice with Bamboo Shoots

2011-05-30T13:32:00.001-07:00

Ingredients

2 1/4 cup Japanese rice
2 1/2 cup dashi
1 Tbsp sake
2 Tbsp soy sauce
1/2 tsp salt
1 Tbsp mirin
1/2 lb. boiled bamboo shoots, thinly slice into small pieces
1 aburaage fried tofu, pour boiling water over them and cut into thin strips

Method

Wash Japanese rice and drain in a colander.
Set aside for 30 minutes.
Put washed rice in rice cooker and pour dashi soup stock over the rice.
Add soy sauce, sake, and mirin.
Put takenoko and aburaage on the top.
Start cooking the rice.
When rice is cooked, let the rice steam for 10 minutes.
Serve into individual rice bowls.
Garnish with sansho leaves.

Sekihan Red Rice

2011-05-30T13:31:00.001-07:00

Ingredients

3 cups mochigome glutinous rice
1/3 cup azuki red beans
1/2 tsp salt
Water

Method

Wash rice and drain on colandar.
Put azuki beans in medium pot and boil for a few minutes and drain.
Put 2 cups of water and azuki beans in the medium pot and bring to a boil again.
Simmer the beans on medium low heat for 20-30 minutes, or until almost softened.
Drain azuki beans and keep the colored liquid.
Mix some water and the colored water to make 3 cups of liquid.
Place washed rice in a rice cooker.
Pour 3 cups of colored water over the rice.
Season with salt and mix well.
Place boiled azuki beans on top.
Leave to soak for about one hour.
Start the rice cooker.
When red rice is cooked, let it steam for 10-15 minutes.
Lightly stir the rice.
Sprinkle mixture of salt and black sesame seeds over the rice if you would like.

Tuna Steak Rice Bowl

2011-05-30T13:30:00.001-07:00

Ingredients

4 cups steamed Japanese rice
20 slices tuna sashimi
1 cucumber
2 tbsp vegetable oil
1/4 cup soy sauce
1/4 cup mirin
2 tbsps sugar
katakuriko dogtooth violet starch or cornstarch
strips of dried seaweed

Method

Make steamed rice.
Mix soy sauce, mirin, and sugar in a bowl and marinate tuna sashimi in the sauce for 15 minutes.
Cut cucumber into julienne.
Remove tuna out of the sauce and cover with some katakuriko starch.
Heat vegetable oil in a frying pan.
Fry tuna sashimi in the pan.
Pour the sauce used to marinate tuna in the pan and simmer until the liquid is almost gone. Serve steamed rice in individual bowls, and put some cucumber julienne on the rice.
Place tuna steak on the cucumber.
Sprinkle strips of dried seaweed on top.

Pork Recipes

2011-05-30T13:29:00.001-07:00

Asparagus Bacon Roll

Ingredients

8 pieces bacon
16 fresh asparagus
1 tbsp soy sauce
1 tbsp vegetable oil

Method

Wash asparagus and boil lightly.
Cut them in thirds.
Cut bacon in halves.
Place three pieces of asparagus on a bacon piece and roll the bacon around the asparagus. Secure the roll with a toothpick.
Repeat the process to make more rolls.
Heat vegetable oil in a frying pan.
Saute bacon rolls in the pan on medium heat.
Put a lid on the frying pan and steam cook for a minute.
Pour soy sauce over the rolls and stop the heat.

Buta no Kakuni

2011-05-30T13:28:00.001-07:00

Ingredients

1 1/2 lb boneless pork ribs
2 inches fresh ginger root, thinly sliced
1 green onion, cut into 2-3 inches long pieces
1/2 cup sake
4 Tbsps sugar
3 Tbsps mirin
5 Tbsps soy sauce

Method

Heat a little oil in a large skillet and saute the pork on medium heat for a few minutes.
Remove the pork from the skillet and put on paper towels.
Boil 4 cups of water in a large pan and add ginger, green onion, and pork.
Simmer the pork for about 2 hours on low heat.
Drain the pork and cut into about 1 1/2 inch thick blocks.
Put sake in a large pan and bring to a boil on medium heat.
Add 2 cups of water, mirin, and soy sauce and bring to a boil again.
Add boiled pork and turn down the heat to low.
Put a drop lid and simmer the pork until the liquid is almost gone.

Cabbage Rolls

2011-05-30T13:27:00.001-07:00

Ingredients

8 large cabbage leaves
3/4 lb. ground pork
4 shiitake mushrooms
1/2 onion
1 carrot
1/2 tsp salt
2 cup chicken soup stock
1 tbsp soy sauce

Method

Wash cabbage leaves and steam or boil them to soften.
Mince shiitake mushrooms, carrot, and onion.
Mix ground pork, shiitake, carrot, and onion in a bowl.
Add salt and mix further.
Divide the pork mixture into 8 portions.
Put one portion of pork mixture on a cabbage leaf and roll it.
Make 8 cabbage rolls.
Put chicken soup stock and soy sauce in a deep pan and place cabbage rolls in the pan. Simmer the cabbage rolls on low heat until meat is cooked.

Rei shabu Cold Pork Shabu Shabu

2011-05-30T13:26:00.003-07:00

Ingredients

1/2 lb thinly sliced pork loin
1/2 head lettuce, washed and cut into medium pieces
1 carrot about 1/2 lb, sliced into thin strips and boiled
1/4 lb green beans, boiled
For Sesame Flavor Dipping Sauce:
4 Tbsp rice vinegar
2 Tbsps soy sauce
1 Tbsp mirin
1 Tbsp sugar
2 Tbsp white sesame seeds, grinded

Method

Fill a medium bowl with ice water and set aside.
Boil water in a medium pot, and add pork slices in the boiling water one by one.
When pork slices are cooked, immediately transfer them to ice water to chill.
Drain the pork.
Place lettuce pieces on a plate.
Put boiled carrot strips, green beans, and boiled pork on top.
Mix all ingredients for dipping sauce in a small bowl.
Or make ponzu sauce if you would like.
Serve dipping sauce on the side.
Eat pork with vegetables, dipping in the sauce.

Edamame and Pork Stir fry

2011-05-30T13:26:00.001-07:00

Ingredients

3/4 lb thinly sliced pork, cut into bite-size pieces
1 Tbsp sake
1 Tbsp soy sauce
2 tbsps vegetable oil
1/2 inch fresh ginger root, minced
4 small green bell peppers about 1/4 lb, cut into bite size pieces
1/4 lb edamame, boiled and shelled
1 1/2 tbsp water
1 1/2 tbsp sake
2 Tbsp soy sauce
1 Tbsp sugar
1 tsp katakuriko starch/corn starch
2 tsp water

Method

Season pork with 1 tbsp of sake and soy sauce in a bowl.
Heat 1 tbsp of vegetable oil in a large skillet and stir fry the pork until changes its color.
Remove the pork from the skillet.
Mix measured water, sake, soy sauce, and sugar in a cup and set aside.
Heat 1 tbsp of vegetable in the skillet and fry minced ginger, then stir fry green peppers on high heat until softened.
Put the pork back in the skillet and add edamame.
Stir fry all the ingredients, and pour the mixed seasonings over.
When it boils, add the mixture of katakuriko starch and 2 tsp of water and stir quickly.
Stop the heat.

Simmered Pork and New Potatoes

2011-05-30T13:25:00.001-07:00

Ingredients

1 1/2 lb new potatoes
1/2 lb thinly sliced pork, cut into 1 inch length
3 cup water
1 Tbsp vegetable oil
1/3 cup soy sauce
1 1/2 Tbsp sugar
1 chunk ginger root, peeled and cut into strips

Method

Wash and scrub new potatoes.
If potatoes are large, cut in halves.
Heat oil in a large pot and saute meat and potatoes for a few minutes.
Add water and bring to a boil.
Add soy sauce and sugar in the pot and simmer the ingredients on medium heat for about 20 minutes, or until potatoes are softened.
Serve simmered potatoes and pork in a plate and garnish with ginger.

Goya Chanpuru

2011-05-30T13:24:00.001-07:00

Ingredients

1 goya bitter gourd
1 block cotton tofu
1/4 lb thinly sliced pork, cut into bite size pieces
2 eggs
2 tsps soy sauce
2 tsps sake rice wine
1/2 tsp salt
Vegetable oil for frying

Method

Cut goya in half lengthwise.
Remove seeds with a spoon.
Slice the goya thinly and sprinkle some salt over them.
Wash the goya slices and squeeze to remove the water.
Wrap tofu with paper towel and place it on a cutting board.
Put another cutting board or a plate on top the tofu to remove liquid from tofu.
Heat some vegetable oil in a large skillet.
Stir fry pork and sprinkle salt over the pork.
Crumble tofu into large pieces and add in the skillet.
Stir fry with pork.
Add goya slices and stir-fry with tofu and pork.
Pour beaten eggs over and stir quickly.
Season with soy sauce, salt, and sake and stir lightly.

Pork Kushiage Recipe

2011-05-30T13:23:00.001-07:00

Ingredients

1 pound pork fillet
1 onion
2 green pepper
1/4 cup all purpose flour
2/3 bread crumbs
1 egg
vegetable oil for frying
Bamboo sticks

Method

Cut pork, onion, and green pepper into bite-sized cubes.
Stick pork, onion, and green pepper in a bamboo skewer alternately.
Sprinkle salt and pepper over the kabobs.
Dip the kabobs in flour, beaten egg, and bread crumbs.
Cover the kabobs with plastic wrap and keep in the fridge for 15 min.
Heat oil in a large pan into 340 F.
Fry the kabobs in the oil until the pork is cooked.
Serve kushiage hot with tonkatsu sauce and karashi mustard.

Katsudon

2011-05-30T13:22:00.001-07:00

Ingredients

3 1/2 cup steamed Japanese rice
4 pieces tonkatsu
1 onion
1 1/4cup dashi soup stock
5 tbsp soy sauce
2 tbsp mirin
1 tbsp sugar
4 eggs

Method

Slice each tonkatsu into about 1 inch-wide pieces.
Slice onion thinly.
Put dashi soup stock in a pan and heat on medium heat.
Add soy sauce, mirin, and sugar in the soup.
Add onion to the pan and simmer for a few minutes.
Put tonkatsu pieces in the pan and simmer on low heat for a few minutes.
Beat eggs in a bowl.
Bring the soup to a boil, then pour the eggs over tonkatsu and onion.
Turn the heat down to low and put on a lid.
Turn off the heat.
Serve steamed rice in four deep bowls, then place the simmered tonkatsu on top of .

Nira Reba

2011-05-30T13:21:00.001-07:00

Ingredients

1/2 pound pork liver
1 bunch nira chives
2 tbsps soysauce
1 tbsp grated ginger
1 tbsp sake
Katakuriko/corn starch for dusting liver
1 tbsp water and 1 tsp katakuriko/corn starch
Vegetable oil for frying

Method

Cut pork liver into bite-size pieces.
Marinate liver in soysauce, sake, and ginger for 20 minutes.
Take out liver from the sauce and cover with katakuriko or corn starch.
Keep the sauce.
Heat oil in a deep pan and fry the liver pieces.
Cut nira into 2 inch pieces.
Heat some vegetable oil in a frying pan and saute nira on high heat.
Add deep fried liver in the pan and saute with nira.
Add the sauce used to marinate liver in the frying pan and stir-fry liver and nira.
Pour the mixture of water and potato starch over nira and livers.
Stir quickly and stop the heat.

Pork and Vegetables Stir fry

2011-05-30T13:20:00.003-07:00

Ingredients

3 Tbsp soy sauce
3 Tbsp mirin
2 Tbsp white sesame seeds, grinded
1 clove garlic, finely chopped
1 tsp finely chopped fresh ginger
4 thin boneless pork chops, cut into strips, or 1/2 lb. pork loin, cut into strips
2 Tbsp vegetable oil
1 carrot, cut into strips
1 negi, or 1/2 leek, sliced diagonally
Salt and pepper to season

Method

Mix mirin, soy sauce, ginger, garlic, and sesame seeds in a bowl.
Marinate pork in the sauce for 15 minutes.
Heat 1 Tbsp of oil in a large skillet and fry pork on medium heat.
When pork is cooked, remove from the skillet to a plate.
Heat 1 Tbsp of oil in the skillet and stir fry carrot and negi/leek until softened.
Season with salt and pepper.
Put pork back in the skillet and add the marinade over.
Stir fry pork and vegetable for a minute.

Shumai

2011-05-30T13:20:00.001-07:00

Ingredients

1/2 pound ground pork
1/2 tsp salt
1 small onion
1/2 tbsp grated fresh ginger
2 tbsp potato starch
20 shumai wrappers
1/4 tsp pepper

Method

Chop onion well.
Put the finely chopped onion and pork in a bowl.
Add salt and pepper in the bowl and mix well by hands.
Add potato starch and ginger in the meat mixture.
Put a spoonful of the meat in the center of a shumai wrapper.
Fold the four corners of the wrapper up and make a small ball.
Heat a steamer.
Steam shumai dumpling on high heat for 15 minutes.
Serve sumai with soysauce and karashi mustard.

Tonkatsu

2011-05-30T13:19:00.002-07:00

Ingredients

4 pork chops
1/2 tsp salt
1/4 tsp pepper
1/4 cup flour
1 egg
1/2 cup panko bread crumbs
Vegetable oil for frying

Method

Cut the edge of pork chops in several places.
Sprinkle salt and pepper on the pork.
Put flour lightly on the pork.
Dip the pork in beaten egg.
Put panko on the pork and pat them well.
Fry the pork in 320F oil for a few min.
Turn over the pork chops and fry a few more min.
Take out the pork and put them on a paper towel to drain the oil.
Cut each tonkatsu into small pieces.
Serve shredded cabbage and tonkatsu sauce with tonkatsu.

Ingredients

4 pork chops
1/2 tsp salt
1/4 tsp pepper
1/4 cup flour
1 egg
1/2 cup panko bread crumbs
Vegetable oil for frying

Method

Cut the edge of pork chops in several places.
Sprinkle salt and pepper on the pork.
Put flour lightly on the pork.
Dip the pork in beaten egg.
Put panko on the pork and pat them well.
Fry the pork in 320F oil for a few min.
Turn over the pork chops and fry a few more min.
Take out the pork and put them on a paper towel to drain the oil.
Cut each tonkatsu into small pieces.
Serve shredded cabbage and tonkatsu sauce with tonkatsu.

Gyoza

2011-05-30T13:19:00.000-07:00

Ingredients

1/3 cup chopped cabbage boiled
2 tbsps chopped green onion
1/2 pound ground pork
1 tsp sesame oil
1 tsp sugar
2 tsps soysauce
1/2 tsp garlic salt
1 tsp grated fresh ginger
20 gyoza wrappers
1 tbsp vegetable oil

Method

Combine all ingredients other than oil in a bowl and mix well by hands.
Place a teaspoonful of filling in a gyoza wrapper and put water along the edge of the wrapper by fingers.
Make a semicircle, gathering the front side of the wrapper and sealing the top.
Heat oil in a frying pan.
Put gyoza in the pan and fry on high heat until the bottoms become brown.
Turn down the heat to low.
Add 1/4 cup water in the pan.
Cover the pan and steam the gyoza on low heat until the water is gone.

Ginger Flavored Fried Chicken Drumstick

2011-05-30T13:13:00.000-07:00

Ingredients

12 chicken drumsticks
1 piece fresh ginger, grated
4 Tbsp soy sauce
2 Tbsp sake
Katakuriko potato starch or cornstarch for coating
Vegetable oil for frying

Method

Poke chicken with a fork.
Put soy sauce, sake, and grated ginger in a plastic bag and marinate chicken for about one hour.
Lightly pat chicken with paper towels and coat with katakuriko starch.
Heat oil in a deep skillet to about 340 degrees F.
Fry chicken drumsticks until golden brown, about 8 to 10 minutes.

Chicken Recipes

2011-05-30T13:12:00.003-07:00

Banbanji Chilled Chicken and Cucumber Salad

Ingredients

2 chicken breasts
2-3 slices fresh ginger root
1 tbsp sake
1/2 tsp salt
1/4 lb bean sprout
1-2 cucumber
3 tbsp mirin
3 tbsp soy sauce
3 tbsp rice wine vinegar
1/2 cup sesame seed

Method

Boil water in a pan.
Add sake, salt, ginger slices, and chicken in the pan.
Boil chicken breasts until cooked.
Cool chicken and tear into thin stripps.
Boil bean sprouts in a pan for a min and drain.
Cut cucumber into thin stripps.
Grind sesame seeds well and add soy sauce, mirin, and rice wine vinegar.
Add some chicken soup stock in the sauce to adjust the thickness.
Stir the sauce well.
Spread bean sprouts and cucumber in a large plate.
Put chicken stripps on the top.
Pour sesame sauce over the salad.

style Chicken Curry

2011-05-30T13:12:00.001-07:00

Ingredients

12 chicken legs
1 onion
1 clove garlic
1 clove fresh ginger root
1/4 lb Japanese curry roux
3 cups water
1/2 tsp curry powder
1 tsp salt
1/2 tsp pepper
vegetable oil

Method

Sprinkle salt, pepper, and curry powder in chicken legs.
Slice onion thinly.
Heat some oil in a pan and saute chopped ginger, garlic, and sliced onion.
Add chicken legs in the pan and saute well.
Pour water in the pan and simmer until chicken legs are softened.
Add curry roux and stir lightly.
Simmer for 5 minutes.

Chicken Tsukune

2011-05-30T13:11:00.003-07:00

Ingredients

1 pound ground chicken
1 egg
2 tbsp flour
1 tsp fresh ginger juice
1/2 tsp salt
1/4 onion
2 cups water
2 tbsp mirin

Method

Chop onion.
Mix chicken, chopped onion, salt, egg, and fresh ginger juice in a bowl.
Mix well and make small meat balls.
Boil water in a pan and add meat ball in the pan.
Boil meat balls until they are cooked and add soy sauce and mirin.
Simmer meat balls over medium heat for 5 min.

Oyakodon

2011-05-30T13:11:00.001-07:00

Ingredients

4 cup steamed rice
3/4 lb chicken thighs or chicken breasts
1 onion
1 2/3 cups soup stock dashi
7 tbsp soy sauce
4 tbsp mirin
3 tbsp sugar
4 eggs

Method

Cook steamed rice.
Cut chicken into bite-size pieces and thinly slice onion.
Put dashi soup stock in a pan and heat.
Add soy sauce, mirin, and sugar in the soup.
Put chicken in the pan and simmer on low heat for a few minutes.
Add onion slices to the pan and simmer for a few more minutes.
Beat eggs in a bowl.
Bring the soup to a boil, then pour the eggs over chicken and onion.
Turn the heat down to low and put on a lid.
After one minute, turn off the heat.
To serve, first put steamed rice in a deep bowl, then place the chicken and egg on top of the rice.

Chicken and Egg Soboro Rice Bowl

2011-05-30T13:10:00.003-07:00

Ingredients

1/2 lb. gound chicken
3 Tbsp soy sauce, 2 Tbsp sugar, 3 Tbsp mirin, 1 tsp ginger juice
4 eggs
1 Tbsp sugar, 1/2 Tbsp mirin, 1/2 tsp salt
4 cups steamed Japanese rice

Method

Put ground chicken, soy sauce, sugar, mirin, and ginger juice in a small pan.
Simmer the meat on medium-low heat, stirring constantly with chopsticks until moisture is almost gone.
Beat eggs in a medium pan and add sugar, mirin, and salt.
Put on medium-low heat and scramble eggs finely with chopsticks until cooked.
Serve steamed rice into four deep bowls.
Arrange chicken soboro and egg in two different sections on top .

Tempura Chicken

2011-05-30T13:10:00.001-07:00

Ingredients

4 chicken breast
1 egg
3 tbsp cold water
1/3 cup flour
vegetable oil for frying
salt and pepper to season

Method

Cut chicken into bite-sized pieces.
Heat water in a pan and boil the chicken in the pan.
Drain well and season the chicken with salt and pepper.
Mix egg yolk and water in a bowl and add flour and mix lightly.
Whip egg white firmly in another bowl and add into the batter.
Heat oil in 350 F.
Dip chicken pieces into the batter and fry until crisp.

Spicy Chicken Nanban

2011-05-30T13:09:00.001-07:00

Ingredients

1 lb chicken thigh, cut into bite-size pieces
1 onion, thinly sliced
1/2 cup rice vinegar
4 Tbsp sugar
4 Tbsp soy sauce
1 tsp chopped red hot chili pepper
1 Tbsp vegetable oil
katakuriko starch or corn starch for dusting

Method

Soak onion slices in cold water for about 30 minutes and drain well.
Mix soy sauce, sugar, vinegar, and red chile pepper in a sauce pan and heat on low heat.
When the sugar dissolves in, stop the heat.
Dust chicken with katakuriko starch or corn starch.
Heat 1 tbsp of vegetable oil in a skillet and fry chicken pieces until brown.
Pour the sauce over the chicken and stop the heat.
Serve onion sliced on plates.
Place chicken pieces on top of the onion.
Pour some sauce left in the skillet over the onion and fried chicken.

Simmered Sour Chicken

2011-05-30T13:08:00.003-07:00

Ingredients

8 chicken legs
4 boiled eggs
1 chunk fresh ginger
2/3 cup rice wine vinegar
2/3 cup soy sauce
1/4 cup mirin
1/2 cup water

Method

Slice ginger thinly.
Put water, vinegar, mirin, soy sauce, and ginger slices in a large pan.
Put the pan over high heat and bring to a boil.
Turn down the heat to low and put chicken legs and simmer for 10 minutes.
Add peeled boiled eggs in the pan and simmer for more 15-20 minutes.

Teriyaki Chicken

2011-05-30T13:08:00.001-07:00

Ingredients

3/4 pounds chicken breasts or thighs
2 tbsp sake rice wine
4 tbsp soy sauce
4 tbsp mirin sweet rice wine
2 tbsp sugar
Grated ginger

Method

Poke chicken using a fork.
Mix other ingredients in a bowl.
Marinate the chicken in the mixture for 15 minutes in the refrigerator.
Heat some vegetable oil in a frying pan.
First, fry the skin side of the chicken on medium heat until the skin is browned.
Turn the chicken over to fry the other side on low heat.
Pour the sauce used to marinate chicken in the pan.
Cover the pan and steam cook the chicken on low heat until done.
Remove the lid and simmer until the sauce becomes thick.
Stop the heat.
Slice the chicken and serve on a plate.
Pour thickened sauce over the teriyaki chicken.
Garnish with grated ginger if you would like.

Roast Teriyaki Chicken

2011-05-30T13:07:00.002-07:00

Ingredients

4 pieces whole chicken thighs
1 cup teriyaki sauce
Salt and pepper to season

Method

Make teriyaki sauce and set aside.
Poke chicken skins with a fork.
Sprinkle some salt and pepper over chicken thighs.
Marinate chickens in teriyaki sauce for 30 - 60 minutes.
Roast chickens in the 350F oven, glazing with teriyaki sauce.
Turn the chicken thighs over to roast both sides.
Roast more glazing with teriyaki sauce.

Mizutaki

2011-05-30T13:07:00.000-07:00

Ingredients

1 lb. boneless chicken thighs
3 cups konbu dashi soup stock
1 tofu, cut into small blocks
2 lb. hakusai Chinese cabbage, chopped
8 shiitake mushrooms, stems removed
1 negi, or 1 leek, rinsed and diagonally sliced
1 shungiku chrysanthemum greens if available
Ponzu sauce for dipping

Method

Cut chicken into bite-size pieces.
Put kombu dashi soup stock and chicken in an electric pan or donabe pot.
Heat the soup and bring to a boil.
Skim off any foam or impurities that rise to the surface.
Turn down the heat to low and simmer the chicken until cooked.
Add other ingredients and simmer until softened.
Serve some ponzu sauce in small bowls.

Torizosui

2011-05-30T13:05:00.000-07:00

Yakitori Tare Flavored

2011-05-30T13:04:00.001-07:00

Ingredients

2 chicken breasts
1 medium negi
1 tbsp sugar
2 tbsp sake
3 tbsp mirin
3 tbsp soy sauce
Bamboo skewers soaked in water to prevent burning

Method

Cut chicken breasts into bite sized pieces.
Cut negi into 1 inch lengths.
Skewer the chicken and negi in alternating order.
To make teriyaki sauce, mix sugar, sake, mirin, and soy sauce in a small bowl.
Grill the skewered chicken over hot coals, basting with teriyaki sauce until the chicken is cooked.

Beef Recipes

2011-05-30T13:03:00.003-07:00

Beef and Onion Kabob

Ingredients

1 pound beef
2 onion
1/4 cup soy sauce
1 tbsp mirin
vegetable oil

Method

Cut beef into bite-sized chunks.
Cut onion into chunks as the same size as beef.
Put oil on bamboo skewers.
Pierce bamboo skewers into beef and onion pieces.
Mix soy sauce and mirin in a plate and marinate skewered beef and onion for one hour.
Drain well.
Grill the kabobs over high heat until the meat is cooked.

Gyudon Beef Bowl

2011-05-30T13:03:00.001-07:00

Ingredients

4 cups steamed Japanese rice
1 pound thinly sliced beef
1 onion
1 1/3 cup dashi soup
5 tbsps soy sauce
3 tbsps mirin
2 tbsps sugar
1 tsp sake
benishoga (red ginger) for topping

Method

Cook Japanese rice.
Slice onion thinly.
Cut beef into bite-sized pieces.
Put dashi, soysauce, sugar, mirin, and sake in a pan.
Add onion slices in the pot and simmer for a few minutes.
Add beef in the pan and simmer for a few minutes.
Serve hot steamed rice in a deep rice bowl.
Put the beef topping on the top of rice.
Place some benishoga red ginger on the top if you would like.

Beef Steak Salad

2011-05-30T13:02:00.002-07:00

Ingredients

3/4 lb. beef round
1 tbsp salt and some pepper
1/2 small daikon radish
1 onion
4 shiso leaves
1 carrot
1 green onion
For dressing:
2 tbsp soy sauce / 2 tbsp fresh lemon juice / 2 rice wine

Method

Thinly slice onion and soak them in water and drain well.
Slice daikon, carrot, and shiso into thin strips.
Chop green onion.
Rub salt and pepper on beef round.
Grill the beef for rare.
Soak the beef in ice water.
Dry the beef and thinly slice it.
Place vegetables and beef slices in a plate colorfully.
Mix soy sauce, vinegar, and lemon juice to make dressing and pour over the salad.

style Hamburger

2011-05-30T13:02:00.000-07:00

Ingredients

1 pound ground beef
1/2 onion, finely chopped
1 egg, beaten
1/4 cup milk
1 cup panko breadcrumb
pepper to season
vegetable oil for flying
3 Tbsp ketchup
3 Tbsp Worcestershire sauce

Method

Heat vegetable oil in a skillet and saute onion well and set aside.
Put egg and milk in a bowl and mix well.
Add breadcrumb in the bowl and mix lightly and set aside.
Put beef in another bowl and add cooked onion and breadcrumb mixture in it.
Season the beef mixture with salt and pepper.
Mix the meat with hands well.
Make four meat balls and toss each ball from one hand to the other hand repeatedly. Make four hamburger patties and indent the center of each one with a finger.
Heat oil in a skillet and fry hamburgers over medium heat for a few minutes.
Turn over.
Add 1/4 cup of hot water in the skillet.
Cover with a lid and steam hamburgers for a few minutes.
Remove the lid and cook until the water is gone, or hamburgers are done.
Serve hamburgers into individual plates.
Add ketchup and Worcestershire sauce in the skillet after hamburgers are removed. Mix quickly over low heat to make sauce.
Pour the sauce over hamburgers.

Beef and Tomato Stir fry

2011-05-30T13:01:00.002-07:00

Ingredients

1/2 lb. thinly sliced beef
2 tomatoes
1 green pepper
1 onion
1 chunk fresh ginger root
1 tbsp katakuriko starch
1 tbsp soy sauce
1 tbsp sake rice wine
2 tbsps vegetable oil
1 tbsp sugar
1 tbsp soy sauce
1 tbsp sake rice wine
salt and pepper to season

Method

Cut beef into bite-sized pieces.
Mix 1 tbsp of soy sauce and 1 tbsp of sake rice wine in a bowl and marinate beef in the sauce. Cut tomatoes into one sixth pieces.
Cut green peppers and onion into bite sized pieces.
Mince ginger root.
Cover marinated beef with katakuriko starch.
Heat vegetable oil in a frying pan and add minced ginger.
Add beef in the pan and fry the meat.
Remove beef from the pan.
Add onion and green peppers in the pan and fry them.
Add tomatoes and stir fry vegetables, seasoning with 1 tbsp of soy sauce, sake, and sugar.
Add fried beef in the pan again and stir ingredients lightly.
Season with salt and pepper.

Beef Vegetable Stir Fry

2011-05-30T13:01:00.000-07:00

Ingredients

1 pound beef
2 green pepper
1 carrot
1/2 cup bean sprout
4 mushrooms
2 tbsp soy sauce
1 tbsp flour
salt and pepper to season
vegetable oil for frying

Method

Cut beef into thin stripps.
Cut green pepper, carrot, and mushrooms into stripps.
Wash bean sprouts and drain well.
Season beef with salt and pepper and sprinkle flour over the beef.
Heat some vegetable oil in a frying pan and fry beef quickly.
Remove beef from the pan.
Fry mushroom, green pepper, carrot, bean sprout in the frying pan and season with salt and pepper.
Put fried beef back into the pan and add soy sauce.
Stir fry them for a couple of minutes.

Potato Korokke

2011-05-30T12:59:00.001-07:00

Ingredients

4 medium potatoes
1/4 lb ground beef
1/2 onion, finely chopped
1 egg
1/2 tsp salt
salt pepper to season
vegetable oil for frying
flour and panko breadcrumb for coating

Method

Peel and cut potatoes into medium chunks.
Boil potatoes until soften.
Drain and mash potatoes while they are hot.
Saute onion and beef in a medium skillet.
Mix mashed potatoes and onion and beef in a bowl.
Season with salt and pepper and let it cool.
Make flat and oval-shaped patties.
Coat each piece with flour.
Dip in beaten egg, and coat with panko at last.
Fry in 350 F oil until brown.

Menchi Katsu

2011-05-30T12:58:00.002-07:00

Ingredients

3/4 lb ground pork
1/2 onion
1/3 cup panko breadcrumb
1 egg
1 tsp salt
pepper
2 cups shredded cabbage
Vegetable oil for frying
Egg, flour and breadcrumb for coating

Method

Mince onion and saute in a frying pan.
Mix pork, onion, panko, and egg in a bowl.
Add salt and some pepper in the mixture and mix well.
Make eight oval meat balls.
Flatten each meat ball.
Coat with flour, egg, and panko breadcrumbs orderly.
Heat oil in 350 degrees F in a deep pan.
Fry the meat cakes until brown.
Serve shredded cabbage and Worcester sauce on the side.

Ingredients

3/4 lb ground pork
1/2 onion
1/3 cup panko breadcrumb
1 egg
1 tsp salt
pepper
2 cups shredded cabbage
Vegetable oil for frying
Egg, flour and breadcrumb for coating

Method

Mince onion and saute in a frying pan.
Mix pork, onion, panko, and egg in a bowl.
Add salt and some pepper in the mixture and mix well.
Make eight oval meat balls.
Flatten each meat ball.
Coat with flour, egg, and panko breadcrumbs orderly.
Heat oil in 350 degrees F in a deep pan.
Fry the meat cakes until brown.
Serve shredded cabbage and Worcester sauce on the side.

Nikujaga

2011-05-30T12:58:00.000-07:00

Ingredients

1/2 lb thinly sliced beef loin, or pork loin, cut into 1 and 1/2 inch length pieces
4 potatoes, cut into quarters
1 onion, cut into wedges
1/4 lb carrot, cut into bite size chunks
1/2 package shirataki noodles
2 1/2 cups dashi soup
2 Tbsp mirin
2 Tbsp sugar
4 Tbsp soy sauce

Method

Heat 1 tbsp of vegetable oil in a deep pot and saute beef quickly on high heat.
Add onion, carrot, potato, and shirataki in the pan and saute together.
Pour dashi soup stock and bring to a boil.
Turn down the heat to low and skim off any foam or impurities that rise to the surface.
Simmer until potatoes are softened.
Add sugar and mirin and put a drop-lid.
Simmer for about 5 minutes and add soy sauce.
Simmer until the liquid are almost gone.

Nira reba

2011-05-30T12:57:00.003-07:00

Ingredients

1/2 pound pork liver
1 bunch nira chives
2 tbsps soysauce
1 tbsp grated ginger
1 tbsp sake
katakuriko/corn starch for dusting liver
1 tbsp water and 1 tsp katakuriko/corn starch
vegetable oil for frying

Method

Cut pork liver into bite size pieces.
Marinate liver in soysauce, sake, and ginger for 20 minutes.
Take out liver from the sauce and cover with katakuriko or corn starch.
Keep the sauce.
Heat oil in a deep pan and fry the liver pieces.
Cut nira into 2 inch pieces.
Heat some vegetable oil in a frying pan and saute nira on high heat.
Add deep fried liver in the pan and saute with nira.
Add the sauce used to marinate liver in the frying pan and stir fry liver and nira.
Pour the mixture of water and potato starch over nira and livers.
Stir quickly and stop the heat.

Beef Shabu Shabu

2011-05-30T12:57:00.001-07:00

Ingredients

3 inches dried kombu kelp
1 lb. hakusai Chinese cabbage, chopped
1/4 lb. negi, diagonally and thinly sliced
1 block cotton tofu, cut into bite size pieces
1 enoki mushroom, cut in half
1/4 lb. carrot, cut into thin round slices
1 1/2 lb. sirloin beef, very thinly

Method

Fill a deep electric pan or a medium skillet two thirds full with water.
Soak kombu in the water for 30 minutes.
Arrange the ingredients on a large plate.
Set the electric pan, ingredients, and serving bowls with dipping sauce at the table.
Heat the water and remove the kombu just before the water comes to a boil.
Put a slice of beef in the boiling soup and swish it gently for a few seconds.
Eat the meat, dipping in the sauce.
Skim off any foam or impurities aku that rise to the surface as you repeat cooking and eating meat.
Add other ingredients in the boiling soup and simmer for a few minutes.
Eat them dipping in the sauce as well.

Beef Teriyaki

2011-05-30T12:56:00.001-07:00

Ingredients

4 beef steaks
3 tbsp soy sauce
3 tbsp mirin
1 tsp fresh ginger juice
1 glove garlic
vegetable oil for frying

Method

Mix soy sauce, mirin, fresh ginger juice, and sliced garlic.
Marinate beef in the mixture for one hour.
Heat vegetable oil in a frying pan and fry steaks quickly.
Turn over the steaks.
Pour the sauce over the meat and cook for a few min.

Low Calorie Recipes

2011-05-30T12:49:00.000-07:00

Hamaguri Ushiojiru

Ingredients

12-16 small hanaguri hard shell clams, or 4 large hamaguri, soaked in salted water to expell sand
3 cups water
1 Tbsp sake
1 tsp soy sauce
1/2 tsp salt
For garnish:
1 bunch of nanohana rape flower, boiled, or mitsuba wild parsley leaves

Method

Scrub clams in water to clean.
Put 3 cups of water and clams in a medium pan.
Place the pan on high heat and simmer until clams open.
Remove the clams from the pan and strain the soup.
Put the soup back in the pan and season with sake, soy sauce, and salt.
Place 3-4 small clams or 1 large clam in a soup bowl.
Pour hot soup over them.
Garnish with boiled nanohana or mitsuba leaves.

Chawanmushi

2011-05-30T12:48:00.000-07:00

Ingredients

3 eggs
1 1/2 cup dashi soup stock
1/2 tsp salt
1 tsp soy sauce
1 tsp sugar
1 tsp sake
1 chicken thigh, cut into bite-size pieces
4 shiitake mushrooms, thinly sliced, or 1/4 enoki mushrooms, chopped
1 oz. mitsuba (trefoil)
8 slices kamaboko or narutomaki fish cakes

Method

Lightly beat eggs in a bowl.
Try not to bubble the eggs.
Add cool dashi soup stock, soy sauce, salt, sake, and sugar in the egg.
Strain the egg mixture.
Put shiitake, chicken, and kamaboko or narutomaki in four chawanmushi cups, or tea cups.
Fill each cup to third-forths full with the egg mixture.
Place mitsuba leaves on top of the egg mixture.
Cover the cups.
Preheat a steamer on high heat.
Turn down the heat to low and carefully place cups in the steamer.
Steam for about 15 minutes.
Poke the custard with a bamboo stick.
If clear soup comes out, it's cooked.

Cold Tofu

2011-05-30T12:47:00.002-07:00

Ingredients

2 blocks silk tofu
For Toppings:
Dried bonito flakes katsuobushi
Chopped green onion
Grated ginger
Soy sauce
Karashi mustard

Method

Cut tofu into halves.
Serve tofu in individual bowls.
Put grated ginger, dried bonito flakes, and chopped green onion on top of tofu as much as you like.
Pour some soy sauce before eating.
Put some karashi mustard if you would like.

Horensou no Ohitashi

2011-05-30T12:47:00.000-07:00

Ingredients

1 lb fresh spinach, washed
2 Tbsp soy sauce
4 Tbsp dashi soup stock
4 Tbsp katsuobushi dried bonito flakes

Method

Boil lots of water in a large pot.
Add a pinch of salt in the water.
Put spinach in the boiling water from the stem side.
Boil spinach for about one minute.
Drain and soak the spinach in water to cool.
Drain and squeeze the spinach to remove the excess liquid.
Cut spinach into 1 1/2 inch lenghs.
Serve spinach in a bowl and pour mixture of soy sauce and dashi.
Sprinkle katsuobushi .