Easy and yummy Japanese dish??

Question

Okwi! So, for my world studies class we gotta make food from another country. Of course I choose Japan, but I need some suggestions before I start buying food and ingrediants ^^;!! Any ideas?? Oh!! I'm looking for an onigiri (rice ball) recipe aswell!! (But with out the fish ^^;; ) So if anyone has a good recipe for that, please tell me!! Thank you!! >W<!

Answer 1

Here is a really easy recipe.

I like to sprinkle furikake on my rice first (all ingredients in the International section of your supermarket).

Onigiri (Japanese Rice Balls)

Like Nori rolls but triangular.

30 min | 30 min prep | SERVES 8 , 8 rice balls 1  lb short-grain rice  

8  umeboshi (dried plum)  

8  nori (dried seaweed)  

salt  

Cook the rice.

Keep it warm, but let it cool enough so that it won&#039;t burn your hands.

Cut each nori sheet into 9 strips.

Wet your hands and sprinkle them with salt to prevent the rice from sticking to them.

Mold a handful of rice into a triangular shape with an indentation in the middle.

Press a piece of umeboshi into the indentation you left.

Wrap the rice and umeboshi in Nori strips.

Serve immediately or save for later.

Answer 2

i believe the easiest japanese dish to cook is omurice(omelet made with fried rice):

http://youtube.com/watch?v=iXB2K2DeaSE&amp;f...

Answer 3

Basic Onigiri:

Ingredients

medium grain rice (Korean or Japanese)

water

salt

sushi nori, 1 inch by 5 inch strips (seaweed laver) (optional)

Chinese five spice powder (optional)

umeboshi (Japanese Pickled Plums) (optional)

toasted sesame seeds (optional)

canned tuna or smoked salmon (optional)

Directions

1) Let rice cool to where you aren&#039;t burning your hands when you handle it.

2) Wash hands!

3) Rinse hands and leave wet, and rub palms with salt.

4) Take a handful of rice and ball with hands, using palm of left hand to form the base, and the palm and fingers of your right hand to form the two sides of a triangle.

5) Toss and rotate so that the side that was on your left palm is now rotated to one of the sides on your right hand.

6) Repeat until you have a nice triangle shape.

7) Repeat starting with rinsing hands and salting hands.

8) Wet hands do not stick to rice, which makes shaping the rice much easier.

9) The salt adds flavor and helps to sterilize any bacteria.

10) Consistency is key with the shapes and size, this will come with practice!

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MISO SOUP:

INGREDIENTS

2 teaspoons dashi granules

4 cups water

3 tablespoons miso paste

1 (8 ounce) package silken tofu, diced

2 green onions, sliced diagonally into 1/2 inch pieces



DIRECTIONS

In a medium saucepan over medium-high heat, combine dashi granules and water; bring to a boil. Reduce heat to medium, and whisk in the miso paste. Stir in tofu. Separate the layers of the green onions, and add them to the soup. Simmer gently for 2 to 3 minutes before serving.

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CHICKEN KATSU:

INGREDIENTS

4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness

salt and pepper to taste

2 tablespoons all-purpose flour

1 egg, beaten

1 cup panko bread crumbs

1 cup oil for frying, or as needed

DIRECTIONS

Season the chicken b*****s on both sides with salt and pepper. Place the flour, egg and panko crumbs into separate shallow dishes. Coat the chicken b*****s in flour, shaking off any excess. Dip them into the egg, and then press into the panko crumbs until well coated on both sides.

Heat 1/4 inch of oil in a large skillet over medium-high heat. Place chicken in the hot oil, and cook 3 or 4 minutes per side, or until golden brown.

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GYOZA (JAPANESE POTSTICKERS)

INGREDIENTS

1 tablespoon sesame oil

2 cups chopped cabbage

1/4 cup chopped onion

1 clove garlic, chopped

1/4 cup chopped carrot

1/2 pound ground pork

1 egg

1 tablespoon vegetable oil

1 (10 ounce) package wonton wrappers

1/4 cup water

  

1/4 cup soy sauce

2 tablespoons rice vinegar

DIRECTIONS

Heat sesame oil in a large skillet over medium high heat. Mix in cabbage, onion, garlic and carrot. Cook and stir until cabbage is limp. Mix in ground pork and egg. Cook until pork is evenly brown and egg is no longer runny.

Preheat vegetable oil in a large skillet over medium high heat.

Place approximately 1 tablespoon of the cabbage and pork mixture in the center of each wrapper. Fold wrappers in half over filling, and seal edges with moistened fingers.

In the preheated vegetable oil, cook gyoza approximately 1 minute per side, until lightly browned. Place water into skillet and reduce heat. Cover and allow gyoza to steam until the water is gone.

In a small bowl, mix soy sauce and rice vinegar. Use the mixture as a dipping sauce for the finished wrappers.