Please give me some tradional Japanese recipes that you would reccomend?

Question

Any kind of pastry, main dish, dessert side dish, or anything like that would be extremely hepful.

Answer 1

The recipes posted here are terrific! Thank you so much! Do you have more?

Answer 2

The Japanese eat a lot of fish.  It must be really fresh but can be prepared any way you like it.

I do know that Sushi is most certainly not TRADITIONAL Japanese food as it was only "invented" in the mid-1800's.

Answer 3

Ingredients:

    * 1 pound thinly sliced beef * It tastes better if the beef slices are very thin.

    * A handful of shirataki noodles (made from yam cakes) or cellophane noodles

    * 7-8 shiitake mushrooms

    * 1 block enoki mushrooms

    * 1 medium negi

    * 1/2 Chinese cabbage

    * 1 yaki-dofu (grilled tofu)

    * For sukiyaki sauce:

    * 1/3 cup soy sauce / 3 tbsps sake (Japanese rice wine) / 5 tbsps sugar / 3/4 cup water

    * For dipping: 4 eggs

Preparation:

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 water to make sukiyaki sauce. Set an electric pan or a skillet at the table. *After this point, everything is done at the table as you eat. Heat a little oil in the pan. Fry some beef slices, then pour sukiyaki sauce in the pan. 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.

*Makes 4 servings  

Answer 4

Miso Soup -- 5 STAR

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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Smoked Salmon Sushi Roll -- 5 STAR

INGREDIENTS

2 cups Japanese sushi rice

6 tablespoons rice wine vinegar

6 sheets nori (dry seaweed)

1 avocado - peeled, pitted and sliced

1 cucumber, peeled and sliced

8 ounces smoked salmon, cut into long strips

2 tablespoons wasabi paste

DIRECTIONS

Soak rice for 4 hours. Drain rice and cook in a rice cooker with 2 cups of water. Rice must be slightly dry as vinegar will be added later.

Immediately after rice is cooked, mix in 6 tablespoons rice vinegar to the hot rice. Spread rice on a plate until completely cool.

Place 1 sheet of seaweed on bamboo mat, press a thin layer of cool rice on the seaweed. Leave at least 1/2 inch top and bottom edge of the seaweed uncovered. This is for easier sealing later. Dot some wasabi on the rice. Arrange cucumber, avocado and smoked salmon to the rice. Position them about 1 inch away from the bottom edge of the seaweed.

Slightly wet the top edge of the seaweed. Roll from bottom to the top edge with the help of the bamboo mat tightly. Cut roll into 8 equal pieces and serve. Repeat for other rolls.

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Teriyaki Sauce and Marinade -- 5 STAR

INGREDIENTS

2/3 cup mirin (Japanese sweet rice wine)

1 cup soy sauce

4 1/2 teaspoons rice vinegar

1 teaspoon sesame oil

1/3 cup white sugar

7 cloves garlic, minced

1 tablespoon minced fresh ginger

1 dash red pepper flakes

black pepper to taste



DIRECTIONS

Bring mirin to a boil in a saucepan over high heat. Reduce heat to medium-low, and simmer for 10 minutes. Pour in soy sauce, rice vinegar, sesame oil, and sugar. Season with garlic, ginger, pepper flakes, and black pepper; simmer an additional 5 minutes. Store in a tightly sealed container in the refrigerator.

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Mom's Sushi Rice -- 5 STAR

INGREDIENTS

2 1/4 cups Japanese sushi-style rice

1 (4 inch) piece konbu dried kelp (optional)

3 cups water

1/4 cup rice vinegar

1/4 cup white sugar

1 1/4 teaspoons salt

DIRECTIONS

Place rice into a large, deep bowl. Fill with cold water and rub rice together with hands until the water turns milky white. Pour off the cloudy water, being careful not to pour out the rice. Repeat 3 or 4 times until you can see the rice through 3-inches of water.

Drain the rice in a fine strainer, then place into a saucepan along with konbu and water. Allow to stand for 30 minutes. Stir together rice vinegar, sugar, and salt until dissolved in a small bowl, set aside.

Cover, and bring rice to a boil over high heat, then reduce heat to low, and simmer for 15 minutes. Remove from heat and allow to stand for 5 minutes.

Scrape rice into a bowl; remove and discard the konbu. Stir in vinegar mixture until well incorporated and no lumps of rice remain. Allow to cool at room temperature. For a shinier appearance, use an electric fan to cool the rice rapidly.

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Hiyashi Chuka Noodles -- 5 STAR

INGREDIENTS

3 tablespoons soy sauce

2 tablespoons white sugar

3 tablespoons white vinegar

5 tablespoons chicken stock

1 teaspoon sesame oil

1/2 teaspoon chili oil (optional)

2 (3 ounce) packages ramen noodles

1 egg, beaten

1/2 cucumber, julienned

1 carrot, grated

1 slice cooked ham, cut into thin strips

1/4 sheet nori, cut into thin slices

1 tablespoon hot Chinese mustard (optional)

DIRECTIONS

Mix the soy sauce, sugar, vinegar, chicken stock, sesame oil, and chili oil together in a small bowl, and stir until the sugar dissolves. Set aside.

Bring a saucepan of water to a boil. Add the ramen noodles and cook for 2 minutes. Drain immediately, and refrigerate noodles until cold. Meanwhile, heat a small nonstick skillet over medium heat. Pour in the beaten egg and tilt the pan to thinly coat the bottom with egg. When firm, fold the egg in half and remove from the pan. Slice into thin strips.

To serve, place cold noodles on serving plates. Top with separate piles of egg, cucumber, carrot, and ham. Pour the sauce over the top and sprinkle with crumbled nori. Serve with a touch of hot mustard on the side.

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Yakisoba Chicken --

INGREDIENTS

1/2 teaspoon sesame oil

1 tablespoon canola oil

2 tablespoons chile paste

2 cloves garlic, chopped

4 skinless, boneless chicken breast halves - cut into 1 inch cubes

1/2 cup soy sauce

1 onion, sliced lengthwise into eighths

1/2 medium head cabbage, coarsely chopped

2 carrots, coarsely chopped

8 ounces soba noodles, cooked and drained

DIRECTIONS

In a large skillet combine sesame oil, canola oil and chili paste. Stir fry 30 seconds. Add garlic and stir fry an additional 30 seconds. Add chicken and 1/4 cup of the soy sauce and stir fry until chicken is no longer pink. Remove mixture from pan, set aside and keep warm.

In the emptied pan combine the onion, cabbage and carrots. Stir fry until cabbage begins to wilt. Stir in the remaining soy sauce, cooked noodles and the chicken mixture to pan and mix to blend. Serve and enjoy!

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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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Glo's Sausage Fried Rice --

INGREDIENTS

1 pound ground pork sausage

5 eggs, beaten

3 tablespoons vegetable oil

1/2 head cabbage, cored and shredded

3 carrots, chopped

6 cups cooked white rice, cold

1/4 cup soy sauce, or to taste

1 (14.5 ounce) can bean sprouts, drained

1 (6 ounce) package frozen green peas, thawed

ground black pepper to taste

3 green onions, chopped

DIRECTIONS

In a skillet over medium-high heat, cook the sausage until evenly browned. Drain, and remove sausage from the pan. In the same pan, using the remaining coating of grease from the sausage, scramble the eggs, stirring frequently until cooked through. Set aside.

Heat the oil in a very large skillet or electric skillet over medium-high heat. Stir fry the cabbage and carrots just until the cabbage has wilted. Add the cold rice, and fry, stirring so that there are no clumps. Mix in the sausage and pour in some soy sauce. Stir in bean sprouts, peas, and eggs, mixing well so there are no big chunks of egg. Season with pepper, and stir in green onions just before removing from the heat. Adjust soy sauce to taste, and serve.

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Japanese-Style Sesame Green Beans --

INGREDIENTS

1 tablespoon canola oil

1 1/2 teaspoons sesame oil

1 pound fresh green beans, washed

1 tablespoon soy sauce

1 tablespoon toasted sesame seeds



DIRECTIONS

Warm a large skillet or wok over medium heat. When the skillet is hot, pour in canola and sesame oils, then place whole green beans into the skillet. Stir the beans to coat with oil. Cook until the beans are bright green and slightly browned in spots, about 10 minutes. Remove from heat, and stir in soy sauce; cover, and let sit about 5 minutes. Transfer to a serving platter, and sprinkle with toasted sesame seeds.

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Cucumber Sunomo --

INGREDIENTS

2 large cucumbers, peeled

1/3 cup rice vinegar

4 teaspoons white sugar

1 teaspoon salt

1 1/2 teaspoons minced fresh ginger root

DIRECTIONS

Cut cucumbers in half lengthwise and scoop out any large seeds. Slice crosswise into very thin slices.

In a small bowl combine vinegar, sugar, salt and ginger. Mix well. Place cucumbers inside of the bowl, stir so that cucumbers are coated with the mixture. Refrigerate the bowl of cucumbers for at least 1 hour before serving.

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Tonkatsu - Asian-style Pork Chop --

INGREDIENTS

2 eggs

1 teaspoon milk

1/2 teaspoon minced garlic

salt to taste

1/2 teaspoon pepper

1 cup vegetable oil for frying

8 thin cut boneless pork chops

1 1/2 cups panko crumbs

DIRECTIONS

In a medium bowl, mix together the eggs, milk, garlic, salt and pepper. Heat oil in a large heavy skillet over medium-high heat. Place the panko crumbs in a shallow bowl.

Rinse pork chops with water, then dip in the egg mixture. Coat with panko crumbs, dip in the egg mixture again, then coat with another layer of panko crumbs. Lay coated chops on a plate until the rest are finished. If you have time, let them set for about 10 minutes, and the coating will set very well. If you wish to freeze the chops, now is the time.

When the oil is very hot, place pork chops into the pan, and fry for about 5 minutes on each side, until golden brown.