Post Reply Japanese Recipes
Chef de Cuisine
10410 cr points
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Posted 9/19/08
Share the great art of cooking so simple it makes it complicated.




日本語で掲示したら、ありがとう、英語で掲示しなさい。
Chef de Cuisine
10410 cr points
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38 / F / Somewhere in the US
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Posted 9/20/08 , edited 9/20/08
Chi Chi Dango: This is traditionally given on boys or girls day.


INGREDIENTS

* 1 pound mochiko (glutinous rice flour)
* 2 1/2 cups white sugar
* 1 teaspoon baking powder
* 2 cups water
* 1 teaspoon vanilla extract
* 1 (14 ounce) can coconut milk
* 1/4 teaspoon red food color
* 1 1/2 cups potato starch

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan. Whisk together the rice flour, sugar and baking powder; set aside.
2. In a medium bowl, mix together the water, vanilla, coconut milk and red food coloring. Blend in the rice flour mixture. Pour into the prepared pan.
3. Cover the pan with foil and bake for 1 hour. Allow to cool completely.
4. Turn the pan of mochi out onto a clean surface that has been dusted with potato starch. Cut into bite size pieces using a plastic knife. The mochi does not stick as much to plastic knives.


WHAT EVER YOU DO: DO NOT DOUBLE THIS RECIPE IT WILL NOT COME OUT RIGHT


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Ichigo Daifuku

Ingredients:

* 1 cup shiratama-ko (rice flour)
* 1/4 cup sugar
* 2/3 cup water
* *For filling
* 1/3 cup water & 1/2 cup sugar & 1/4 cup dried anko powder
* or 1/2 cup premade anko (sweet red bean paste)
* 6 strawberries
* *katakuriko starch for dusting

Preparation:
Heat 1/3 cup of water and 1/2 cup of sugar in a pan. Add 1/4 cup of anko powder in the pan and stir well. Set aside. Wash strawberries and remove the calyxes. Wrap a strawberry with about a spoonful of anko and rounds to make a ball. Make 6 balls. Put 2/3 cup of water and 1/4 cup of sugar in a heat-resistant bowl and mix well. Add shiratama-ko flour in the bowl and mix well. Put the bowl in microwave and heat the dough for two minutes. Stir the dough. Heat the dough in microwave until the dough inflates. Stir the mochi quickly. Dust a flat pan with some katakuri-ko starch. Also, dust hands with some katakuri-ko. Remove the hot mochi from the bowl to the pan by hands. Dust hands with more katakuri-ko starch and divide the mochi into 6 pieces by hands. The mochi is hot and sticky, so be careful not to burn your hands. Make 6 flat and round mochi. Put a piece of strawberry and anko filling on a mochi piece and wrap it by stretching mochi. Rounds the daifuku. Repeat the process to make more daifuku cakes.

*Makes 6 daifuku cakes.



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GOYZA

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

Preparation:
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.

*Makes 4 servings



Miso Soup

Ingredients:

* 3 cups dashi soup stock
* 1 block tofu
* 3-4 tbsps miso paste
* 1/4 cup chopped green onion

Preparation:
Put dashi soup stock in a pan and bring to a boil. Cut tofu into small cubes and add them to the soup. Simmer the tofu for a few minutes on low heat. Scoop out some soup stock from the pan and dissolve miso in it. Gradually return the miso mixture in the soup. Stir the soup gently. Stop the heat and add chopped green onion. Remember not to boil the soup after you put miso in.

*Makes 4 servings



On the Tips page is posted a recipe for a simple dashi stock if you can't find an instant.
Chef de Cuisine
10410 cr points
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38 / F / Somewhere in the US
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Posted 9/20/08
NIKUJAGA

This is the quintessential Japanese form of meat and potatoes and is considered a comfort food like Kare to many Japanese.


Ingredients:

* 1/2 lb thinly sliced beef loin, or pork loin, cut into 1 and 1/2 inch length pieces(IF YOU FREEZE YOUR MEAT FOR ONE HOUR YOU CAN CUT IT REALLY THIN AND IT CUTS MUCH CLEANER)
* 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

Preparation:
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.

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Steamed Clams in Butter and Sake

INGREDIENTS

* 4 teaspoons sake
* 4 teaspoons mirin (Japanese sweet wine)
* 2 teaspoons rice vinegar
* 1 1/4 pounds clams in shell, scrubbed
* 3 tablespoons butter
* 1 teaspoon soy sauce
* 1 green onion, chopped

DIRECTIONS

1. Heat a wok or large saucepan over high heat. Quickly pour in the sake, mirin and rice vinegar. Add the clams; cover and cook until the clams open, 3 to 4 minutes. Discard any clams that do not open. Remove any scum that forms on the surface using a spoon or paper towel. Stir in the butter, soy sauce and green onion, tossing to coat the clams as the butter melts. Arrange clams on a serving plate and drizzle the sauce over them. Serve immediately.

Serves 4

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Udon Noodles with Japanese Clam Sauce

1 package udon noodles

Steamed Clams:
1 pound littleneck clams
1/4 cup cooking sake
3/4 cup regular sake

Sauce:
3 tablespoons light olive oil
2 tablespoons butter
1/2 small yellow onion, chopped
2 tablespoons grated ginger
3 cloves garlic, chopped
1/2 teaspoon hot pepper flakes
1/4 cup cooking sake
2 small seeded and chopped tomatoes
3 tablespoons finely chopped flat-leaf parsley
Salt to taste
1/2 cup whipping cream
1/2 cup clam juice (from the steamed clams)

Prepare udon noodles according to package directions, drain. In a steamer pot, add clams, cooking sake, and regular sake. Steam until the clams open up. Strain, reserving clams and liquid separately. Set aside. In a saucepan, heat olive oil and butter. Add onion, ginger, garlic, and hot pepper flakes. Saute for 2 minutes. Add the cooking sake and simmer for 5 minutes. Add tomatoes, parsley and salt to taste. Simmer an additional 5 minutes. Add whipping cream and simmer 3 minutes. Add reserved clam juice and simmer an additional 3 minutes. Toss the sauce over the noodles and garnish with the steamed clams.

Serves 4

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Green and White Soba


Ingredients

* 1 Pound Red Potatoes -- cubed
* 1 Bunch Kale -- chopped
* 6 Tablespoons Olive Oil
* 2 Cloves Garlic -- finely chopped
* 1 Teaspoon Sage
* 2 Medium Shallot -- finely chopped
* 2 Cups Cannelli Beans -- cooked
* 1 Pound Soba Noodles
* Salt And Pepper -- to taste
* 1/2 Cup Parmesan Cheese -- grated

Directions cook potatoes and drain. Rinse under water and drain again. Steam kale until tender. Rinse and let cool. drain well and squeeze out as much water as possible. In a large pan, heat oil over low heat. saute garlic, sage and shallots about 5 minutes. Add potatoes, kale, beans and toss to coat in oil. cook, covered until heated through about 5 minutes. Keep warm. cook noodles as directed. Drain and immediately toss with kale mixture. Season with salt and pepper. add parmesan, toss again and serve.

Serves 6

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Tori Udon

Ingredients

* 1 Pound Udon Or Soba Noodles
* 1 Pound Chicken -- cubed
* 8 Medium Green Onions -- chopped
* 5 Cups Dashi
* Cayenne -- to taste

Directions Cook noodles as directed. Bring dashi to a simmer, add chicken, simmer 10 minutes. add green onoins, simmer 1 minutes. Add noodles, and bring back to boil. Remove from heat, serve in individual bowls, topped with cayenne.

Serves 4
Commis
6618 cr points
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Posted 9/20/08
I could make the last one. . . only, I dont know what dashi is and Cayenne?
Chef de Cuisine
10410 cr points
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38 / F / Somewhere in the US
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Posted 9/21/08

kiluanne93 wrote:

I could make the last one. . . only, I dont know what dashi is and Cayenne?


Dashi is a soup stock. You may be able to find it in a health market or Asian market in the form of an instant(like beef broth cubes). On the Tips page is posted a recipe for a simple dashi stock if you can't find an instant. Cayenne is a pepper, which is normally grounded in to a powder and is red in colour. You can find cayenne pepper in almost any major supermarket in the US.
Commis
6618 cr points
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Posted 9/21/08

silverfizz wrote:


kiluanne93 wrote:

I could make the last one. . . only, I dont know what dashi is and Cayenne?


Dashi is a soup stock. You may be able to find it in a health market or Asian market in the form of an instant(like beef broth cubes). On the Tips page is posted a recipe for a simple dashi stock if you can't find an instant. Cayenne is a pepper, which is normally grounded in to a powder and is red in colour. You can find cayenne pepper in almost any major supermarket in the US.


oh cayenne pepper. yeah i know what it is. we have it in the cabinet, I hope it isnt too old.I didnt know how ot spell cayenne. thought it had an H in it.
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