What are some easy, authentic Japanese recipes?

Question

Like okonomiyaki or something. Preferably something that doesn't need a lot of specialty ingredients, or cookware IE takoyaki (octopusballs)

Answer 1

Okonomiyaki

cabbage chopped in small piece

1 egg

a cup of flour

baking powder

fish or sea weed broth powder

water

a little baking powder

a little oil

put flour,baking powder and egg in a bowl.

mix water and broth(make it concentration of soup).

mix broth water in flour  mixture untill it become

little softer than pancake dough.

put cabbage in.

stir,but don't knead too much.

heat oil on a frying pan.

pour Okonomiyaki dough on it and cook with mid-heat

while cooking,put sliced pork,cheese,green onion or some other your favorite toppings on.

when first side is done,turn it and cook again.

put sauce,katuobusi,and mayonaise on.

If possible,put mushed Yamaimo in dough.

And,easy peasy Karaage(fried chicken)

Have a plastic bag!

put chiken cut in 1 bite size in the bag.

put 1 tbsp of soy sauce and a little garlic,solt and pepper.

Shake Shake!

put corn starch and flour in!

Shake Shake!

and fry till it get cooked:)

Yakitori

Have a plastic bag again

put 1 bite size chicken,garlic,solt,pepper in

Shake Shake!

cut green onion in 1 bite size

put chicken and green onion in oven and cook till

it get cooked.

wow! It's yakitori!

you can cook it on BBQ pan out side if you want.

Answer 2

Konbu & Katsuobushi Dashi

The most common type of dashi

INGREDIENTS

Makes 3 Cups

4cm x 4cm dried konbu (kelp)

3cups (600ml) water

8g bonito flakes

see Dashi Ingredients

METHOD

Cook konbu in water over a medium heat.

Remove just before it boils, and add katsuobushi.

Bring to the boil, then strain using a fine sieve.



Chawan-mushi

Egg custard

Serves 2

INGREDIENTS

2 eggs

50g chicken breast

2 medium prawns

2 shiitake mushrooms

A (360ml dashi, 1 tsp mirin, 1 tsp soy sauce, a pinch of salt)

Mitsuba (Japanese herb), optional

HOW TO COOK

Devein the prawns, remove their shells and parboil for 40-60 seconds. Wash the shiitake and remove their stalks. Half the chicken breast and rub with salt.

Beat the eggs in a bowl, add, mix well and strain to form a smooth mixture.

Place the prawns, mushroom and chicken in a small, deep bowl, then pour the egg mixture on top.

Place the bowls in a steamer and steam for 2-3 minutes on a high heat, then for 10-12 minutes on a low-medium heat.

Garnish with mitsuba when serving (optional).

Tara no Saikyo-yaki

Miso Marinated Grilled Cod

Serves 2

INGREDIENTS

2 pieces cod

A (100g miso - preferably white miso, 1 tbsp sugar, 1 tbsp mirin, 1 tbsp sake)

HOW TO COOK

Mix together the marinade ingredients, then spread half evenly over the base of a casserole dish.

Cover the dish with a damp tea towel or thin cloth and place the pieces of cod on top, side by side. Fold the edges of the towel to cover the cod as if wrapping, spread the other half of marinade over the top and leave overnight in the fridge.

Unwrap the cod, then grill on both sides until golden brown.

Tempura udon

Udon noodles with tempura

Serves 2

INGREDIENTS

200g dried udon noodles

700ml dashi

35ml mirin

35ml soy sauce

50g spinach

1/2 spring onion

Tempura

4 large prawns

1/2 egg

30-40g plain flour

40-50ml water

vegetable oil for deep-frying

HOW TO COOK

Make prawn tempura, using our tempura recipe.

See "How to cook tempura"

Parboil the spinach, squeeze out excess water and cut into 3-4 cm strips.

Cook the udon in plenty of boiling water. Cooking time will depend on the thickness of the noodles, so follow the instructions on the package.

For the soup, boil the mirin in a saucepan to remove the alcohol, add the dashi, bring to the boil, and then add the soy sauce, before bringing to the boil once more.

Serve the udon in a bowl, arrange the prawns and spinach on top, then pour over the soup. Garnish with chopped spring onion.

Gyu-don

Beef Bowl

Serves 2

INGREDIENTS

150g rice + 220 ml water

200g thinly sliced beef

1/2 onion

Vegetable oil for stir-frying

A (500ml dashi, 2 tbsp soy sauce, 2 tbsp mirin, 2 tbsp sake, 2 tbsp sugar)

Red pickled ginger

HOW TO COOK

Cook the rice.

Cut the onion into 5mm slices, and the beef into bite size pieces.

Heat the oil in a pan and fry the onion and the beef. Add, bring to the boil, and then lower the heat and cook for 10 minutes. Skim off any scum that may form during cooking.

Place the rice in individual bowls, and pour over the cooked topping. Garnish with red pickled ginger.

HOW TO COOK RICE

Using a rice cooker

Place the required amount of washed rice into a rice cooker, pour in water up to the level indicated on the inside of the cooker, and switch on.

How to cook rice using a pan

Place the washed rice and water (the proportion of rice to water is 200-220ml water to 150g rice) in a heavy-based pan, put the lid on and bring to the boil. When the lid begins to clatter, wait for 15-20 seconds and then lower the heat.

Leave the rice to cook on a low heat for 13-15 minutes, raising the heat just before cooking is complete. When ready, remove from the heat, but leave the pan covered for 10 minutes.



hope these help.                  good luck and enjoy.