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Japanese Cooking


japanese cooking

Sukiyaki Recipe

1 pound of thinly sliced beef
** It tastes better if the beef is cut very thin.
A handful of shirataki noodles (made from yam cakes) or cellophane noodles
7-8 shiitake mushrooms
1 enoki mushrooms
1 medium size leek
1 Chinese cabbage
1 block of yaki-dofu (grilled tofu) For sukiyaki sauce:
(** You can also buy sukiyaki sauce in a bottle).
3 tbsp soy sauce
3 tbsp sake (Japanese rice wine)
3 tbsp sugar
1 cup soup stock
For dipping:
4 eggs
How to Cook and Eat Sukiyaki:
Cut all ingredients into bite-sized pieces.

Arrange all ingredients on a large plate and place the plate at the table.
Mix soy sauce, sake, sugar, and soup stock to make sukiyaki sauce.
Set a hot plate or gas grill at the table. ** After this point, everything is done at the table as you eat. Heat a little oil in a shallow skillet (can be a fry pan or a hot plate) at the table.
Fry meat, then add sukiyaki sauce. Add other ingredients when the sauce starts to boil.
Simmer until all ingredients are softened. Dip the cooked sukiyaki into the raw, beaten eggs and begin to eat! As the liquid boils away, add more sukiyaki sauce. If you are not able to obtain the above ingredients, you can use any meat and vegetables. It's ok to create you own sukiyaki


japanese cooking

Japanese Cube Steak

320 g boneless beef round
Salt
Pepper
1/2 Japanese radish ("daikon")
Cooking oil
100 ml citrus-soy dipping sauce ("ponzu" sauce)
4 perilla leaves ("oba" or "aojiso")
10 g ginger
1 clove fresh garlic
2 tablespoons pickled "ume" (unripe Japanese plums preserved in salt) with pits removed


Grate Japanese radish and drain briefly in strainer. Cut perilla leaves and ginger into matchstick-size pieces. Slice garlic. Heat cooking oil in frying pan, add garlic and fry over low heat until crisp. Cut beef into bite-size pieces, season with salt and pepper. Heat cooking oil in frying pan, add beef and pan-broil. (4) Arrange (1)-(3) on serving plate and garnish with "ume." Serve with citrus-soy dipping sauce. Nutritional value calories: 214 kcal, protein: 17.7 g, fat: 13.3 g, carbohydrate: 4.1 g, fiber: 0.7 g, calcium: 38 mg, iron: 2 mg, sodium: 161 mg, potassium: 574 mg, vitamin A: 0 IU, vitamin B1: 0.11 mg, vitamin B2: 0.21 mg, vitamin C: 18 mg, salt: 0.4 g


japanese cooking

Temaki Sushi

Sushi meshi (4 cups rice, 10 cm of dashi konbu (kelp), 1 Tablespoon sake), Awasezu (vinegar mix; 3 Tablespoon Vinegar, 3 tablespoons Sugar, 2/3 Tablespoons salt), 8 sheets of Yakinori (seaweed), 5 cm daikon (radish), 1/2 pack of kaiware daikon (radish sprouts),1 piece of yaki anago (broiled eel), 8 shrimps, 2 eggs, 8 shiso leaves, 1 cucumber, 4 umeboshi.

Hangiri
Wasabi

Sushi meshi (rice):

Wash rice, add water and konbu (kelp). Soak for 30 minutes, remove konbu and then add sake. Cook rice. Make awasezu: Mix vinegar, sugar, and salt in bowl. Let it stand. Rinse hangiri (rice mixing bowl), remove excess water. Remove cooked rice and place into hangiri. Mix Awasezu into rice. Use a hand fan (or improvise) and wave rapidly over steaming rice to cool it down, then add mix evenly over rice. (please see "sushi meshi" for more detail with illustarations) Pre-prepared awasezu (vinegar mix) may be used.
How to make:

Cut daikon in to 5 cm sticks. Wash kaiware daikon (raddish sprouts) and cut off stems.
Slightly mix an egg without foaming, add a pinch of salt. Add sugar or dashi to taste.
Heat oil in skillet or square rolled egg making pan. Add half the egg, as it cooks, roll gently from front to back to form a rolled egg. When roll is completed , add more oil to pan and pull rolled egg towards you. Repeat this process with the other half of the egg. (please see "rolled flavored egg") Remove eggs from pan. Cut cooled eggs into 5 cm pieces.Cut yaki anago into pieces of 1.5 cm width and 5 cm length. Insert a toothpick under dark vein of shrimps and remove vein. Boil, and then remove shells. Wash then dry shiso leaves. Cut cucumber into quarters, then into strips about 10 cm long. Remove pits from umeboshi. Mash to a paste with a knife. Cut yakinori in to 4 pieces. See glossary if using regular nori. Decoratively place prepared fillings on a large plate. Form temakizushi by placing sushi rice on nori. Put 1. or more of the ingredients on the rice. Use a litle wasabi (Japanese horseradish) for the seafood. Wrap the nori around rice and other ingredients. Before eating, dip in soy sauce and wasabi.

Maki sushi is difficult to form neatly if too much rice is used at one time. Try a variety of filling combinations


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