What are some simple, easy to make, and of course tasty Japanese dishes?!
Please, nothing like octopus-shaped cocktain wieners!. lol!.
thanks for your suggestions!.
:}Www@FoodAQ@Com
thanks for your suggestions!.
:}Www@FoodAQ@Com
Answers:
Pork Chops with Orange Soy Glaze and Udon Noodles
Recipe courtesy Robin Miller 2007
Show: Quick Fix Meals with Robin Miller
Episode: From Sit-Down to Chow-Down
4 pork loin chops, about 5 ounces each
Salt and freshly ground black pepper
1 tablespoon peanut oil
1 cup orange marmalade
1/2 cup reduced-sodium chicken broth
2 tablespoons reduced-sodium soy sauce
1 teaspoon sesame oil
12 ounces udon noodles, cooked according to package directions
2 tablespoons chopped scallions
Heat peanut oil in a large skillet over medium-high heat!. Season both sides of pork with salt and black pepper!. Add pork to the skillet and cook 2 minutes per side, until golden brown!.
In a medium bowl, using a spoon, combine orange marmalade, broth, soy sauce, and sesame oil!. Mix well and add to the pork in the pan!. Bring to a simmer for 5 minutes, or until pork is cooked through and sauce thickens and reduces!. Arrange noodles on a serving platter!. Top with pork chops and sauce!. Garnish with scallions just before serving!.
Japanese Beef and Vegetables: Sukiyaki
Recipe courtesy Deserea Clarke
Show: Cooking School Stories
Episode: Exams & Graduation Day
3 ounces peanut oil, plus 3 ounces
1 1/2 pounds beef top round, trimmed and cut into julienne
4 ounces soy sauce
2 tablespoons granulated sugar
10 scallions, washed, trimmed and cut into 1-inch strips
10 ounces peeled and julienned Spanish onion
10 ounces mushrooms, washed, stems trimmed and thinly sliced
1 pound tofu, cut into small dice
10 ounces spinach, washed, stemmed and cut chiffonade
8 ounces bamboo shoots, julienned
10 ounces mirin (available in Asian markets)
1 1/2 pounds shirataki noodles, cooked, cooled and cut into thirds
In a wok, heat 3 ounces of peanut oil!. Add beef strips and stir-fry quickly, just to brown meat!. Season with soy sauce and sugar, then remove and set aside!.
Clean the wok, and heat the remaining 3 ounces of peanut oil!. Add scallions, onions, mushrooms, tofu, spinach, and bamboo shoots!. Stir-fry quickly, about 2 minutes!. Add mirin and noodles and return cooked meat to the mixture!. Stir-fry an additional minute or just until hot and well-incorporated!.
Remove from wok and serve at once on a preheated dinner!.
Japanese Chicken-Scallion Rice Bowl
Recipe courtesy EatingWell!.com
Here's the quintessence of Japanese home cooking: an aromatic, protein-rich broth served over rice!. Admittedly, Japanese cooking leans heavily on sugar - for a less traditional taste, you could reduce or even omit the sugar!.
1 1/2 cups instant brown rice
1 cup reduced-sodium chicken broth
1 1/2 tablespoons sugar
2 tablespoons reduced-sodium soy sauce
1 tablespoon mirin (see Ingredient note)
2 large egg whites
1 large egg
8 ounces boneless, skinless chicken breasts, cut into 1/2-inch pieces
6 scallions, trimmed and thinly sliced
Prepare instant brown rice according to package directions!.
Pour broth into a heavy medium saucepan, along with sugar, soy sauce and mirin!. Bring to a boil; reduce heat to medium-low!.
Stir egg whites and whole egg in a small bowl until just mixed!. Add chicken to the simmering broth!. Gently pour in the egg mixture, without stirring!. Sprinkle scallions on top!. When the egg starts to firm up, after about 3 minutes, stir it with chopsticks or a knife!. (The chicken will be cooked by now!.) Divide the rice among 4 deep soup bowls and top with the chicken mixture!.
Ingredient noteMirin is a low-alcohol rice wine essential to Japanese cooking!. Look for it in your supermarket with the Asian or gourmet ingredients!. An equal portion of sherry or white wine with a pinch of sugar may be substituted for mirin!.
Japanese-Style Deep-fried Shrimp coated with Rice: Domyoji Age
Recipe courtesy Ward Bradshaw
Show: Cooking School Stories
Episode: Exams & Graduation Day
2 1/2 pounds Japanese rice
40 (16/20) shrimp, peeled and deveined
Seasoned flour, as needed
7 egg whites, lightly beaten
Peanut oil, as needed
2 (8-ounce) green bell peppers, washed, seeded and sliced into 1/2-inch wide strips
Ajishio, as an accompaniment
2 lemons, sliced, as an accompaniment
Sweet and sour sauce, as an accompaniment
Cook the rice the day before, spread on a sheet pan, and refrigerate overnight!.
Separate the rice grains by gently rubbing with the palms of your hands, then chop rice coarsely, this is the domyoji!.
Make 3 cuts across inner curve of shrimp, 1/2-inch apart!. (This prevents shrimp from curling when cooked!.) Coat the shrimp in flour and shake off any excess!.
Dip shrimp into the egg whites and then into the coarse rice!. (Be sure that the rice adheres firmly!.)
In a wok, heat oil over moderate heat to 350 degrees F!. Deep-fry shrimp until golden!. Drain well on absorbent paper and place on a sheet pan-well spread out-into a preheated 450 degree F oven for 3 to 4 minutes to finish cooking process!. Serve immediately!.
Add green peppers to the wok and fry until tender!. Remove and drain well!.
To serve, arrange 4 shrimp on green pepper strips on a preheated plate and sprinkle with ajishio seasoning, garnish with a lemon slice, and serve with sweet and sour sauce!.
Seared Tuna with Japanese Salsa
Recipe courtesy Sushi Katsu-Ya
Show: Rachael Ray's Tasty Travels
Episode: Los Angeles
Sauce:
1 cup soy sauce
1 cup rice vinegar
2 tablespoons plus 2 teaspoons sesame oil
2 teaspoons sugar
1 tomato, finely chopped
8 cilantro sprigs, finely chopped
1 red onion, finely chopped
4 (6-ounce) fresh tuna fillets
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
4 teaspoons vegetable oil
2 avocados, sliced 1/4-inch thick
Mix all the ingredients for the sauce!. Add the chopped tomato, cilantro and onion!. Season the tuna very well with salt and pepper!. Heat a large skillet over high heat and add the vegetable oil!. When the oil is hot, sear the tuna for 30 seconds on each side!. Remove from heat and slice the tuna into 1/4-inch slices!. To serve, neatly arrange the tuna slices and avocado slices on a plate and drizzle the sauce over the tuna!.
Japanese Style Grilled Salmon
Recipe courtesy John Ash
Show: Cooking Live
Episode: Alaskan Seafood with John Ash
This recipe is available for a limited time only!. Why!?
4 (5-ounce) salmon fillets
1/2 teaspoon salt
Marinade:
1/4 cup soy sauce
1/4 cup sake or dry white wine
1/4 cup mirin
2 tablespoons sugar
3 tablespoons chopped green onion
3 tablespoons chopped fresh ginger
1 small lemon, thinly sliced
Soba Noodle Salad (recipe follows)
This approach with salmon works equally well on fresh halibut or sea bass!. We serve the resulting fish hot or at room temperature either as the center of the plate or as part of a salad!. If you're using salmon, try marinating and grilling the skin separately to use as a garnish!.
Season salmon with salt and set aside!.
Combine marinade ingredients, except lemon slices, in a small saucepan and bring to a boil!. Remove from heat and allow to cool to room temperature!. Add lemon and pour cooled marinade over fish and marinate refrigerated for 2 to 4 hours!. Turn fish occasionally!.
To serve: Grill or broil on both sides until just done, approximately 4 to 5 minutes per side!. Be careful not to overcook!. Salmon should still be translucent in the center!. Serve with Soba Noodle Salad on the side!.
Shrimp Tempura with Soy Sake Dipping Sauce
Recipe courtesy Tyler Florence
Show: Food 911
Episode: Shrimp Ahoy!
Dipping sauce:
1 cup soy sauce
1/4 cup sake
1 tablespoon hot chili sauce (recommended: Srirachi Hot Chili Sauce)
1 tablespoon chopped fresh ginger
2 tablespoons chopped fresh cilantro leaves
Tempura:
1 pound large shrimp, peeled and deveined
1 cup rice flour, plus 1 cup for dusting
1 cup cold seltzer water
1 egg yolk
1 tablespoon sesame oil, optional
Vegetable oil, for frying
Kosher salt
Make the dipping sauce: Combine all ingredients in a bowl!. Set aside to allow the flavors to develop!.
Butterfly the shrimp by cutting down the back, being careful not to cut all the way through!. Open the shrimp like a book and rinse well with cold water!.
Make the Tempura batter: Put 1 cup of rice flour in a bowl and pour in the seltzer!. Stir with a whisk to get out all the lumps!. Add the egg yolk and blend it in well!. The batter should be the consistency of heavy cream!. Flavor with sesame oil, if using!.
Heat about 2 inches of vegetable oil to 375 degrees F in a wok or deep fryer!. Dry the shrimp well!. Dust the shrimp in flour to soak up any remaining moisture, shake off excess!. Dip the shrimp into the batter one by one!. Drop 4 or 5 pieces at a time in the hot oil!. Do not overcrowd the pan!. Fry until golden brown, turning once, about 3 minutes!. To keep the oil clean between batches, skim off the small bits of batter that float in the oil!. Remove the fried shrimp from the oil and drain on paper towels; season them with salt!. Serve with the dipping sauce!.
Shrimp and Vegetable Tempura
Recipe courtesy Tyler Florence
Show: Food 911
Episode: Salmon in Seattle
Dipping sauce:
1/2 cup low-sodium soy sauce
2 tablespoons rice wine vinegar
1 lemon, juiced
Tempura:
1 pound large shrimp, peeled with tails on
1 cup rice flour, plus 1 cup for dusting
1 cup cold seltzer water
2 large egg yolks
1 teaspoon toasted sesame oil
Kosher salt
Peanut oil, for frying
2 red bell peppers, sliced into strips
2 avocados, peeled and sliced thick
1 lemon, sliced very thin
12 green beans
8 shiitake mushrooms, halved
4 scallions
Make the dipping sauce: Combine all ingredients in a bowl!. Set aside to allow the flavors to develop!.
Prepare the shrimp: Butterfly the shrimp by cutting down the back, being careful not to cut all the way through!. Open the shrimp like a book and rinse well with cold water!.
Make the Tempura batter: Put the flour in a bowl and whisk in the seltzer toWww@FoodAQ@Com
Recipe courtesy Robin Miller 2007
Show: Quick Fix Meals with Robin Miller
Episode: From Sit-Down to Chow-Down
4 pork loin chops, about 5 ounces each
Salt and freshly ground black pepper
1 tablespoon peanut oil
1 cup orange marmalade
1/2 cup reduced-sodium chicken broth
2 tablespoons reduced-sodium soy sauce
1 teaspoon sesame oil
12 ounces udon noodles, cooked according to package directions
2 tablespoons chopped scallions
Heat peanut oil in a large skillet over medium-high heat!. Season both sides of pork with salt and black pepper!. Add pork to the skillet and cook 2 minutes per side, until golden brown!.
In a medium bowl, using a spoon, combine orange marmalade, broth, soy sauce, and sesame oil!. Mix well and add to the pork in the pan!. Bring to a simmer for 5 minutes, or until pork is cooked through and sauce thickens and reduces!. Arrange noodles on a serving platter!. Top with pork chops and sauce!. Garnish with scallions just before serving!.
Japanese Beef and Vegetables: Sukiyaki
Recipe courtesy Deserea Clarke
Show: Cooking School Stories
Episode: Exams & Graduation Day
3 ounces peanut oil, plus 3 ounces
1 1/2 pounds beef top round, trimmed and cut into julienne
4 ounces soy sauce
2 tablespoons granulated sugar
10 scallions, washed, trimmed and cut into 1-inch strips
10 ounces peeled and julienned Spanish onion
10 ounces mushrooms, washed, stems trimmed and thinly sliced
1 pound tofu, cut into small dice
10 ounces spinach, washed, stemmed and cut chiffonade
8 ounces bamboo shoots, julienned
10 ounces mirin (available in Asian markets)
1 1/2 pounds shirataki noodles, cooked, cooled and cut into thirds
In a wok, heat 3 ounces of peanut oil!. Add beef strips and stir-fry quickly, just to brown meat!. Season with soy sauce and sugar, then remove and set aside!.
Clean the wok, and heat the remaining 3 ounces of peanut oil!. Add scallions, onions, mushrooms, tofu, spinach, and bamboo shoots!. Stir-fry quickly, about 2 minutes!. Add mirin and noodles and return cooked meat to the mixture!. Stir-fry an additional minute or just until hot and well-incorporated!.
Remove from wok and serve at once on a preheated dinner!.
Japanese Chicken-Scallion Rice Bowl
Recipe courtesy EatingWell!.com
Here's the quintessence of Japanese home cooking: an aromatic, protein-rich broth served over rice!. Admittedly, Japanese cooking leans heavily on sugar - for a less traditional taste, you could reduce or even omit the sugar!.
1 1/2 cups instant brown rice
1 cup reduced-sodium chicken broth
1 1/2 tablespoons sugar
2 tablespoons reduced-sodium soy sauce
1 tablespoon mirin (see Ingredient note)
2 large egg whites
1 large egg
8 ounces boneless, skinless chicken breasts, cut into 1/2-inch pieces
6 scallions, trimmed and thinly sliced
Prepare instant brown rice according to package directions!.
Pour broth into a heavy medium saucepan, along with sugar, soy sauce and mirin!. Bring to a boil; reduce heat to medium-low!.
Stir egg whites and whole egg in a small bowl until just mixed!. Add chicken to the simmering broth!. Gently pour in the egg mixture, without stirring!. Sprinkle scallions on top!. When the egg starts to firm up, after about 3 minutes, stir it with chopsticks or a knife!. (The chicken will be cooked by now!.) Divide the rice among 4 deep soup bowls and top with the chicken mixture!.
Ingredient noteMirin is a low-alcohol rice wine essential to Japanese cooking!. Look for it in your supermarket with the Asian or gourmet ingredients!. An equal portion of sherry or white wine with a pinch of sugar may be substituted for mirin!.
Japanese-Style Deep-fried Shrimp coated with Rice: Domyoji Age
Recipe courtesy Ward Bradshaw
Show: Cooking School Stories
Episode: Exams & Graduation Day
2 1/2 pounds Japanese rice
40 (16/20) shrimp, peeled and deveined
Seasoned flour, as needed
7 egg whites, lightly beaten
Peanut oil, as needed
2 (8-ounce) green bell peppers, washed, seeded and sliced into 1/2-inch wide strips
Ajishio, as an accompaniment
2 lemons, sliced, as an accompaniment
Sweet and sour sauce, as an accompaniment
Cook the rice the day before, spread on a sheet pan, and refrigerate overnight!.
Separate the rice grains by gently rubbing with the palms of your hands, then chop rice coarsely, this is the domyoji!.
Make 3 cuts across inner curve of shrimp, 1/2-inch apart!. (This prevents shrimp from curling when cooked!.) Coat the shrimp in flour and shake off any excess!.
Dip shrimp into the egg whites and then into the coarse rice!. (Be sure that the rice adheres firmly!.)
In a wok, heat oil over moderate heat to 350 degrees F!. Deep-fry shrimp until golden!. Drain well on absorbent paper and place on a sheet pan-well spread out-into a preheated 450 degree F oven for 3 to 4 minutes to finish cooking process!. Serve immediately!.
Add green peppers to the wok and fry until tender!. Remove and drain well!.
To serve, arrange 4 shrimp on green pepper strips on a preheated plate and sprinkle with ajishio seasoning, garnish with a lemon slice, and serve with sweet and sour sauce!.
Seared Tuna with Japanese Salsa
Recipe courtesy Sushi Katsu-Ya
Show: Rachael Ray's Tasty Travels
Episode: Los Angeles
Sauce:
1 cup soy sauce
1 cup rice vinegar
2 tablespoons plus 2 teaspoons sesame oil
2 teaspoons sugar
1 tomato, finely chopped
8 cilantro sprigs, finely chopped
1 red onion, finely chopped
4 (6-ounce) fresh tuna fillets
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
4 teaspoons vegetable oil
2 avocados, sliced 1/4-inch thick
Mix all the ingredients for the sauce!. Add the chopped tomato, cilantro and onion!. Season the tuna very well with salt and pepper!. Heat a large skillet over high heat and add the vegetable oil!. When the oil is hot, sear the tuna for 30 seconds on each side!. Remove from heat and slice the tuna into 1/4-inch slices!. To serve, neatly arrange the tuna slices and avocado slices on a plate and drizzle the sauce over the tuna!.
Japanese Style Grilled Salmon
Recipe courtesy John Ash
Show: Cooking Live
Episode: Alaskan Seafood with John Ash
This recipe is available for a limited time only!. Why!?
4 (5-ounce) salmon fillets
1/2 teaspoon salt
Marinade:
1/4 cup soy sauce
1/4 cup sake or dry white wine
1/4 cup mirin
2 tablespoons sugar
3 tablespoons chopped green onion
3 tablespoons chopped fresh ginger
1 small lemon, thinly sliced
Soba Noodle Salad (recipe follows)
This approach with salmon works equally well on fresh halibut or sea bass!. We serve the resulting fish hot or at room temperature either as the center of the plate or as part of a salad!. If you're using salmon, try marinating and grilling the skin separately to use as a garnish!.
Season salmon with salt and set aside!.
Combine marinade ingredients, except lemon slices, in a small saucepan and bring to a boil!. Remove from heat and allow to cool to room temperature!. Add lemon and pour cooled marinade over fish and marinate refrigerated for 2 to 4 hours!. Turn fish occasionally!.
To serve: Grill or broil on both sides until just done, approximately 4 to 5 minutes per side!. Be careful not to overcook!. Salmon should still be translucent in the center!. Serve with Soba Noodle Salad on the side!.
Shrimp Tempura with Soy Sake Dipping Sauce
Recipe courtesy Tyler Florence
Show: Food 911
Episode: Shrimp Ahoy!
Dipping sauce:
1 cup soy sauce
1/4 cup sake
1 tablespoon hot chili sauce (recommended: Srirachi Hot Chili Sauce)
1 tablespoon chopped fresh ginger
2 tablespoons chopped fresh cilantro leaves
Tempura:
1 pound large shrimp, peeled and deveined
1 cup rice flour, plus 1 cup for dusting
1 cup cold seltzer water
1 egg yolk
1 tablespoon sesame oil, optional
Vegetable oil, for frying
Kosher salt
Make the dipping sauce: Combine all ingredients in a bowl!. Set aside to allow the flavors to develop!.
Butterfly the shrimp by cutting down the back, being careful not to cut all the way through!. Open the shrimp like a book and rinse well with cold water!.
Make the Tempura batter: Put 1 cup of rice flour in a bowl and pour in the seltzer!. Stir with a whisk to get out all the lumps!. Add the egg yolk and blend it in well!. The batter should be the consistency of heavy cream!. Flavor with sesame oil, if using!.
Heat about 2 inches of vegetable oil to 375 degrees F in a wok or deep fryer!. Dry the shrimp well!. Dust the shrimp in flour to soak up any remaining moisture, shake off excess!. Dip the shrimp into the batter one by one!. Drop 4 or 5 pieces at a time in the hot oil!. Do not overcrowd the pan!. Fry until golden brown, turning once, about 3 minutes!. To keep the oil clean between batches, skim off the small bits of batter that float in the oil!. Remove the fried shrimp from the oil and drain on paper towels; season them with salt!. Serve with the dipping sauce!.
Shrimp and Vegetable Tempura
Recipe courtesy Tyler Florence
Show: Food 911
Episode: Salmon in Seattle
Dipping sauce:
1/2 cup low-sodium soy sauce
2 tablespoons rice wine vinegar
1 lemon, juiced
Tempura:
1 pound large shrimp, peeled with tails on
1 cup rice flour, plus 1 cup for dusting
1 cup cold seltzer water
2 large egg yolks
1 teaspoon toasted sesame oil
Kosher salt
Peanut oil, for frying
2 red bell peppers, sliced into strips
2 avocados, peeled and sliced thick
1 lemon, sliced very thin
12 green beans
8 shiitake mushrooms, halved
4 scallions
Make the dipping sauce: Combine all ingredients in a bowl!. Set aside to allow the flavors to develop!.
Prepare the shrimp: Butterfly the shrimp by cutting down the back, being careful not to cut all the way through!. Open the shrimp like a book and rinse well with cold water!.
Make the Tempura batter: Put the flour in a bowl and whisk in the seltzer toWww@FoodAQ@Com
Japanese Beef Rolls
1 tablespoon vegetable oil
12 shiitake mushrooms, sliced
24 spears fresh asparagus, trimmed
8 thin-cut top round steaks
1/4 cup soy sauce
1 bunch green onions, green parts only
DIRECTIONS
Heat the oil in a skillet over medium heat!. Add the mushrooms, cover and allow them to sweat over low heat until soft!. Do not let them brown!. Meanwhile, bring a large pot or skillet of water to a boil!. Dunk the asparagus into the boiling water, then place into ice water to stop the cooking!. Set aside!.
Preheat the oven broiler!. Grease a broiling pan!.
To construct the rolls, lay the steaks out flat!. If your steaks are thick, pound them to about 1/4 inch thickness!. Brush soy sauce onto the surface, then place a few mushrooms, a couple of green onions and 3 asparagus spears at one end of each steak!. Roll up towards the other end to enclose, and secure each bundle with a toothpick!. Place the rolls seam side down on the broiling pan!.
Roast under the preheated broiler until browned on top, about 3 minutes!. Turn the rolls over and brown on the other side, 2 to 3 more minutes!. Be careful not to over cook, this could burn the steaks or make them tough to eat!.Www@FoodAQ@Com
1 tablespoon vegetable oil
12 shiitake mushrooms, sliced
24 spears fresh asparagus, trimmed
8 thin-cut top round steaks
1/4 cup soy sauce
1 bunch green onions, green parts only
DIRECTIONS
Heat the oil in a skillet over medium heat!. Add the mushrooms, cover and allow them to sweat over low heat until soft!. Do not let them brown!. Meanwhile, bring a large pot or skillet of water to a boil!. Dunk the asparagus into the boiling water, then place into ice water to stop the cooking!. Set aside!.
Preheat the oven broiler!. Grease a broiling pan!.
To construct the rolls, lay the steaks out flat!. If your steaks are thick, pound them to about 1/4 inch thickness!. Brush soy sauce onto the surface, then place a few mushrooms, a couple of green onions and 3 asparagus spears at one end of each steak!. Roll up towards the other end to enclose, and secure each bundle with a toothpick!. Place the rolls seam side down on the broiling pan!.
Roast under the preheated broiler until browned on top, about 3 minutes!. Turn the rolls over and brown on the other side, 2 to 3 more minutes!. Be careful not to over cook, this could burn the steaks or make them tough to eat!.Www@FoodAQ@Com
well sushi is kinda hard to make right!.
You can do Gyoza: chicken, beef, or pork and spring vegetables (cabbage, carrots, little bit of garlic) wrapped in a piece of dough (like a pot sticker) and lightly fried!. You can make a simple dipping sauce with Teriyaki sauce and Soy!. Play with amounts till it tastes good!.
Yakitori: Green onions and Chicken grilled on a skewer!.
Sesame Teriyaki Chicken over Rice: very simple with a nice Teriyaki reduction sauce!. Throw some cabbage, broccoli, and carrots in there with some sweet onions and you're good!.Www@FoodAQ@Com
You can do Gyoza: chicken, beef, or pork and spring vegetables (cabbage, carrots, little bit of garlic) wrapped in a piece of dough (like a pot sticker) and lightly fried!. You can make a simple dipping sauce with Teriyaki sauce and Soy!. Play with amounts till it tastes good!.
Yakitori: Green onions and Chicken grilled on a skewer!.
Sesame Teriyaki Chicken over Rice: very simple with a nice Teriyaki reduction sauce!. Throw some cabbage, broccoli, and carrots in there with some sweet onions and you're good!.Www@FoodAQ@Com
yakisoba!.!.!.i make it pretty much weekly
YAKISOBA
Erika Huff
6 oz fine noodles or spaghetti
1 package of smoked sausage (sliced thin and halved)
3 tbsp!. soy sauce
1 tsp!. cornstarch
1/з cup cold water
? tsp!. curry powder
1 tbsp!. oil
1 clove garlic, minced (more or less to taste)
1 medium onion, sliced thin
? cup chopped fresh broccoli (or thawed, drained frozen)*
1 cup mushrooms*
? cup shredded carrot*
1 tbsp!. oil
3 cups shredded cabbage
Begin by setting a large pot to boil for the noodles!. (we use “thin spaghetti and like ? of a small box of it)!. While boiling the noodles, mix soy sauce and cornstarch in small bowl; stir in water and curry, set aside and leave it alone!. Heat large frying pan over high heat!. Add 1 tbsp!. oil to pan!. Stir-fry garlic 30 seconds; add onion and fry 2 minutes!. Add broccoli and sliced smoked sausage, fry 2 minutes; add mushrooms and carrots, fry 2 minutes!. Stir soy sauce mixture in the bowl and stir into vegetables!. Cook and stir until thick and bubbly!. Cook and stir 2 minutes more!. Stir in drained noodles!. Heat through!. Remove from pan; keep warm!. Add 1 tbsp!. oil to another pan (I use the spaghetti pan to save on dishes); stir-fry cabbage 3 minutes or until crisp-tender!. Arrange on platter and top with noodle mixture!.
*Since we’re not huge veggie eaters, I leave out the broccoli and sometimes the mushrooms!. For the cabbage and carrot, I just buy the coleslaw mix of pre-shredded and washed cabbage and carrots from the grocery store!.
I also add a touch more of the curry powder when cooking to give it a little more kick and a lot more of the garlic (4 cloves probably)!.Www@FoodAQ@Com
YAKISOBA
Erika Huff
6 oz fine noodles or spaghetti
1 package of smoked sausage (sliced thin and halved)
3 tbsp!. soy sauce
1 tsp!. cornstarch
1/з cup cold water
? tsp!. curry powder
1 tbsp!. oil
1 clove garlic, minced (more or less to taste)
1 medium onion, sliced thin
? cup chopped fresh broccoli (or thawed, drained frozen)*
1 cup mushrooms*
? cup shredded carrot*
1 tbsp!. oil
3 cups shredded cabbage
Begin by setting a large pot to boil for the noodles!. (we use “thin spaghetti and like ? of a small box of it)!. While boiling the noodles, mix soy sauce and cornstarch in small bowl; stir in water and curry, set aside and leave it alone!. Heat large frying pan over high heat!. Add 1 tbsp!. oil to pan!. Stir-fry garlic 30 seconds; add onion and fry 2 minutes!. Add broccoli and sliced smoked sausage, fry 2 minutes; add mushrooms and carrots, fry 2 minutes!. Stir soy sauce mixture in the bowl and stir into vegetables!. Cook and stir until thick and bubbly!. Cook and stir 2 minutes more!. Stir in drained noodles!. Heat through!. Remove from pan; keep warm!. Add 1 tbsp!. oil to another pan (I use the spaghetti pan to save on dishes); stir-fry cabbage 3 minutes or until crisp-tender!. Arrange on platter and top with noodle mixture!.
*Since we’re not huge veggie eaters, I leave out the broccoli and sometimes the mushrooms!. For the cabbage and carrot, I just buy the coleslaw mix of pre-shredded and washed cabbage and carrots from the grocery store!.
I also add a touch more of the curry powder when cooking to give it a little more kick and a lot more of the garlic (4 cloves probably)!.Www@FoodAQ@Com
Chicken Skewers
1 pound boneless, skinless chicken thighs
2 TBSP soy sauce
2 TBSP mirin (sweet cooking rice seasoning)
1 tsp grated ginger root
1 TBSP sugar
Cut each chiken thigh into bite-size pieces!. Combine the soy sauce, mirin, ginger, and sugar!. Add chicken and marinate 10 minutes!.
Thread the chicken on skewers, then broil in preheated oven, turning every minute to prevent burning, until lightly browned!. Chicken should take about 5 minutes to broil!.
Serve with rice!.Www@FoodAQ@Com
1 pound boneless, skinless chicken thighs
2 TBSP soy sauce
2 TBSP mirin (sweet cooking rice seasoning)
1 tsp grated ginger root
1 TBSP sugar
Cut each chiken thigh into bite-size pieces!. Combine the soy sauce, mirin, ginger, and sugar!. Add chicken and marinate 10 minutes!.
Thread the chicken on skewers, then broil in preheated oven, turning every minute to prevent burning, until lightly browned!. Chicken should take about 5 minutes to broil!.
Serve with rice!.Www@FoodAQ@Com
Japanese!.!. hmm; well, sesame chicken is easy to make, look up how to make it on youtube, I love it, and many other dishes of the sort, but sesame chicken is very easy, Sesame oil, chicken, flour, sugar, and maybe a little oyster sauce!.Www@FoodAQ@Com
http://japanesefood!.about!.com/library/re!.!.!.
http://food!.yahoo!.com/search!?tp=recipe&c!.!.!.Www@FoodAQ@Com
http://food!.yahoo!.com/search!?tp=recipe&c!.!.!.Www@FoodAQ@Com
sushi!. cant go wrong there and u can buy the hole sushi kit from the supermarket!.!.!.!.!.lol u dont have to use salmon use chicken or tuna and avocado cant go wrong with thatWww@FoodAQ@Com
cucumber sushiWww@FoodAQ@Com