What are some good authentic japanese recipes?

Question

What are some good authentic japanese recipes?

Answer 1

Dashi Soup Stock

Ingredients:

3 1/4 cups water

2/3 oz. katsuobushi (dried bonito) flakes

Preparation:

Put water in a deep pot and heat on medium heat. Just before the water boils, add katsuobushi flakes. When the water boils, skim off any foam that rise to the surface. Stop the heat. Strain the stock through a paper towel.

Tonkatsu(Fried Pork Chop)

4 pork chops

1/2 tsp salt

1/4 tsp pepper

1/4 cup flour

1 egg

1/2 cup panko bread crumbs

Vegetable oil for frying

Preparation:

Cut the edge of pork chops in several places. Sprinkle salt and pepper on the pork. Put flour lightly on the pork. Dip the pork in beaten egg. Put panko on the pork and pat them well. Fry the pork in 320F oil for a few min. Turn over the pork chops and fry a few more min. Take out the pork and put them on a paper towel to drain the oil. Cut each tonkatsu into small pieces. **Serve shredded cabbage and tonkatsu sauce with tonkatsu.

Katsu don (Fried Pork Rice)

3 1/2 cup steamed Japanese rice

4 pieces tonkatsu

1 onion

1 1/4cup dashi soup stock

5 tbsp soy sauce

2 tbsp mirin

1 tbsp sugar

4 eggs

Preparation:

Slice each tonkatsu into about 1 inch-wide pieces. Slice onion thinly. Put dashi soup stock in a pan and heat on medium heat. Add soy sauce, mirin, and sugar in the soup. Add onion to the pan and simmer for a few minutes. Put tonkatsu pieces in the pan and simmer on low heat for a few minutes. Beat eggs in a bowl. Bring the soup to a boil, then pour the eggs over tonkatsu and onion. Turn the heat down to low and put on a lid. Turn off the heat. Serve steamed rice in four deep bowls, then place the simmered tonkatsu on top of the rice.

Voila!!!

Enjoy!!!

Answer 2

Recipe for YAKATORI (Skewered Grilled Chicken)

Ingredients:

Chicken thighs - skinless and boneless

Japanese leek or green onion

Soy Sauce

Mirin or sake

Sugar

Honey or Maple Syrup

Wooden skewers

Preparation:

    

     In a large pan -

1.  Mix together 4 tbs of soy sauce

     3 tbs of sugar

     1 tbs of honey or maple syrup

     1 splash of sake or mirin

Heat till very warm while whisking until smooth.

2.    Cut chicken thighs into 3x2x2cm chunks.

3.    Put chicken pieces in the large pan with sauce and let stand for about 1/2 an hour.

4.     Cut leeks or green onions into 3cm long pieces.

5.     Spear 3 to 4 pieces of chicken and then some onions or leeks on each wooden stick.

6.     Grill them on a Hibachi or use the oven at 350 degrees.

Answer 3

These are regularly eaten family recipes in Japan-- I am from Japan -- CHiba-ken ;)

Tempura is quick and easy! Here's my recipe...

Tempura Batter

2 c. all purpose flour, sifted

3 egg yolks

2 c. ice water, strained (no ice in the water)

Sift the flour 3 times. Combine the egg yolks and ice water in a large bowl until well blended. Add the flour gradually, stirring and turning the mixture from the bottom with a spoon. Do not over mix. The flour should be visible on the top or, the batter will become gummy. Keep the batter over ice while dipping and frying. Cold beer may be substituted for water if you like. Makes 4 ½ cups batter.

Tempura Fry

1 bunch green onions, cleaned

1 lb. fresh broccoli, cut into spears with florettes

1 lb. mushrooms

1 lb. zucchini, sliced ¼” thick

1 lb. sweet potato or yam, sliced ¼” thick

1 lb. large shrimp, cleaned, peeled, and deveined (leave the tails on)

1 lb. fish (I like Salmon), cut into bite sized pieces

2 qt. vegetable oil

Clean, and ice fish and shrimp, dry well. Prepare vegeta-

bles and dry well. Heat oil to 375o in a 12”, deep Dutch oven. Test the temperature by dropping a little batter into the oil. When it bubbles and fries in 2 minutes, to a golden brown, the oil is hot enough for cooking.

Dip the vegis and fish into the batter and let excess drip off. Carefully place into oil and fry 3 to 3 minutes until light brown, not quite golden. Only place 4 to 6 pieces at a time in the oil so, the temperature does not get to cool. Serve hot with ½ cup soy sauce, 1 Tbs. rice vinegar, and 1 Tbs. sugar mixed together for a dipping sauce.

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Japanese Okonomiyaki

12 ounces sliced bacon

1 1/3 cups water

4 eggs

3 cups all-purpose flour

1 teaspoon salt

1 medium head cabbage, cored and sliced

2 tablespoons minced pickled ginger

1/4 cup tonkatsu sauce or barbeque sauce

Fry the bacon in a large skillet over medium heat until slightly crispy. Remove to paper towels to drain and set aside.

In a large bowl, stir together the water and eggs. Gradually stir in the flour and salt until smooth. Add the cabbage and ginger; stir until evenly distributed.

Heat a skillet over medium heat and coat with cooking spray. Pour about 1/4 of the batter into the center of the skillet. Place 4 slices of cooked bacon in the center. Use a spatula to shape the pancake into a circle. Fry for about 5 minutes or until the edges are dry. Flip and cook on the other side until the center is stable and it is browned on both sides. Remove from the pan and drizzle with tonkatsu sauce to serve. Continue with remaining batter and bacon.

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Chicken Katsu

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

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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Miso-shiru

Miso Soup

Ingredients:

2 potatoes

3 1/2 cups water

1 heaping teaspoon of Bonito Soup stock powder

Half an onion, julienned

Half a carrot, cut in half lengthwise, then sliced thinly

3 tablespoons miso

Directions:

1. Cut the potatoes in half lengthwise, then cut into 5-millimeter slices (so they are a half-circle shape).

2. Put the potatoes in a pot with the water. Add half of the soup stock powder, and cook on high heat for 7 or 8 minutes.

3. Add the onion and carrot. Cook for another few minutes.

4. Mix in the miso, making sure that it dissolves. Add the rest of the soup stock powder. Turn off the heat just before the soup comes to a boil.

Yields: 4 servings

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Goma-ae

Spinach Salad with Sesame Dressing

Ingredients:

1 pound spinach

2 tablespoons white sesame seeds

1 tablespoon sake

1 tablespoon sugar

1 teaspoon soy sauce

Directions:

1. Wash and boil spinach. Drain well. Cut spinach into 2-inch lengths.

2. Put sesame seeds in a grinder and grind them. Add sugar, soy sauce, and sake in the grinder and mix well.

3. Add to spinach and stir well.

Answer 4

http://www.nikibone.com/recipe/japanese....