Does anyone know japanese Ontrays, Dinners/main courses, and/or Dessert recipes?

Question

I need this for my foods class, please help!

Any recipe is acceptable, Thank you for all whom help!

Answer 1

Here is a variety of items!

Answer 2

Teriyaki stir fry with long grain rice *or sticky rice* is a delicious entree.  For dessert try YouTube, there is a terrific video of a dessert including what's all in there.

Answer 3

May absolute favorite Japanese entree is Chicken Katsu.

Chicken Katsu is Japanese style fried chicken and is most often served with Tonkatsu sauce.

Ingredients:

chicken b*****s or thighs - de-boned and flattened (one per guest)

flour

eggs

panko (Japanese bread crumbs)

vegetable oil

Tonkatsu sauce

Preparation:

Heat oil in frying pan. Coat chicken with flour, dip in beaten egg and roll in panko breadcrumbs. Fry in hot oil until golden brown. Drain on paper towels. Slice and serve with tonkatsu sauce for dipping. As an alternative you can marinate the chicken for up to one hour before cooking in a sake marinade combining 2 tablespoons, 1/4 cup soy sauce, 1/4 cup sugar, 1 teaspoon minced ginger and 1 teaspoon minced garlic, blended well.

Tonkatsu Sauce (variation 1)

1 cup catsup

1/2 cup Worcestershire sauce

1/2 cup sake

2 tablespoons ginger

2 tablespoons garlic

1/4 cup sugar

1/4 cup mirin

Put all above ingredients in sauce pan and bring to a boil over medium heat stirring occasionally. Reduce to a simmer for 25-30 minutes skimming any foam that rises to the top. Will keep refrigerated for 4 weeks Yield: 3 cups

Tonkatsu Sauce (variation 2)

1/2 cup catsup

1-1/2 to 2 tablespoons Worcestershire sauce

1/2 teaspoon dry mustard mixed with a little water

Mix all ingredients thoroughly. Makes 3/4 cup

Tonkatsu sauce can also be purchased in bottled form at many grocery stores or oriental food stores.

Answer 4

Japanese ENTREE (not Ontray) you'll need to know that for your class.

Negimaki

1/2 cup fermented soy sauce

4 tablespoons dry red wine (NOT cooking wine)

2 bunches scallions (green onions) with the white part

reserved, cut the scallions into 3" long pieces

1 tablespoon brown sugar

1 tablespoon toasted sesame oil

1/2 teaspoon finely minced fresh garlic

1/2 teaspoon finely minced fresh ginger

1/2 lb Flank steak sliced across the grain (to about 2" wide and 4" long) and pounded thin

Toasted sesame seeds for garnish

2 Tablespoons canola oil

Marinate the flank steak in the soy, wine, sugar, ginger, garlic and sesame oil in a sealed ziploc bag 4 hours to overnight turning the bag occasionally to ensure even marination.

Remove the slices and dab dry with paper towel and roll a few scallions into each slice lengthwise so the scallions protrude from each end of the roll. Reserve the remaining marinade.

Brush a hot skillet or grill with canola oil and grill the rolls on all sides until the outside starts to brown and the correct amount of doneness is achieved inside...usually about a minute on each side of the roll.

Remove the rolls from the skillet or grill and set aside.  Using the same skillet if you sauteed the rolls pour in the remaining marinade with 1/4 cup water and reduce over medium heat until the liquid coats the back of a spoon.

Drizzle over the Negimaki, sprinkle with toasted sesame seeds and serve.