What japanese recipes do you know?!


Question:

What japanese recipes do you know?

i only make japanese food. i buy recipe books and stuff but i want to know what kind of japanese food you guys make! :)


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

Tempura Batter

David Herzog
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 ? 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 ?” thick
1 lb. sweet potato or yam, sliced ?” 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 ? cup soy sauce, 1 Tbs. rice vinegar, and 1 Tbs. sugar mixed together for a dipping sauce. Serves 6

I love Tempura and it's so easy to make I make lots of sushi too but those recipes have been posted many times.

yakisoba

First go to the pet store...

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.
-------------- ----------------- ----------------
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 breasts on both sides with salt and pepper. Place the flour, egg and panko crumbs into separate shallow dishes. Coat the chicken breasts 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.

Heheee.. I know how to make korokke and it's very easy!
(but I'm not telling you!)

Onigiri and sushi

Try this pages, I love them.

http://www.videojug.com/film/how-to-make...

Once in a while i try to make some onigiri and sushi but that's it since i don't cook very much.




The consumer Foods information on foodaq.com is for informational purposes only and is not a substitute for medical advice or treatment for any medical conditions.
The answer content post by the user, if contains the copyright content please contact us, we will immediately remove it.
Copyright © 2007 FoodAQ - Terms of Use - Contact us - Privacy Policy

Food's Q&A Resources