What are some good japanese recipes for dinner and dessert?!
If you have ANY recipes for me, whatsoever, I will be very appreciative!!^^
P.S. I am making Onigiri, and I would like some ideas forwhat to put in the center of the Onigiri.^^ If you could give me some ideas, thank you!
Answers: Okay, so my family and I have friday as our little international food night, where we all sit down in the dining room, and eat food from a place like australia or italy(like NOTHING BUT food from whatever place), and we go all out and dress up like them(to teh best of our abilities) and hang up stuff on the walls like it's a party or something. lol It just so happens that it is my turn, and we have all voted for japanese(I have to cook it, too).
If you have ANY recipes for me, whatsoever, I will be very appreciative!!^^
P.S. I am making Onigiri, and I would like some ideas forwhat to put in the center of the Onigiri.^^ If you could give me some ideas, thank you!
Beef Tataki with Sesame Sauce
400g piece of beef tenderloin, (a long bit, rather than a fat bit)
3 tsp vegetable oil
one bunch of Watercress, either Japanese mizuna or French cressent
For the Sesame Sauce:
4 tbsp tahini paste
2 tbsp water
2 tbsp light Japanese soy sauce
2 tbsp Mirin
1 tsp Sugar
For the Japanese dressing:
2 tbsp vegetable oil
2 tsp Japanese soy sauce
2 tsp rice vinegar
1/2 tsp Sugar
1 tsp white sesame seeds
Heat a heavy-based frying pan until very hot. Brush the beef with the vegetable oil and cook in the very hot pan until browned all over; if the beef is too thick, cut the beef lengthways to a thinner chunk. This will only take about 5 minutes.
Remove the beef from the pan and quickly dip into the soy sauce and mirin which will be used for the sesame sauce.
Set the beef aside for at least 30 minutes, so that the beef becomes the right temperature and easier to slice and is not dry.
To make the sesame sauce, mix together the tahini paste, water, soy sauce, mirin and sugar in a bowl.
Make the Japanese dressing by mixing together the vegetable oil, soy sauce, rice vinegar, sugar and sesame seeds.
Cut the beef into thin slices (less than 1cm thick) and arrange the beef on the plate. Toss the watercress with the Japanese dressing and arrange with the beef. Serve with the sesame sauce.
Dessert: Japanese Nightingale Cakes
120g non-glutinous white rice flour
150ml water
50-70g Sugar
300g red bean paste
soybean flour, for dusting
1. Put the white rice flour in a bowl. Gradually pour the water into the bowl gradually, kneading well.
2. Put a wet tea-towel in the steamer. Spread the rice flour mixture evenly over the tea-towel in the steamer. Steam for 15-20 minutes.
3. Push and knead the steamed rice flour mixture in a bowl with a pestle.
4. Knead the mixture, gradually adding in the sugar.
5. When it becomes sticky and glossy, cut it into 12 even-sized pieces. Roll the pieces into balls, then flatten the balls.
6. Divide the red bean paste into 12 balls.
7. Put a red bean paste ball in the centre of each flattened ball and wrap the rice flour paste up around the red bean paste forming a dome shape.
8. Sprinkle the cakes with soybean flour. Serve.
How about Ramen soup with some little pork dumplings in it, a little sliced green onion, and a little drizzle of sesame oil over the top? That is a pretty manageable japanese meal....or a rice omelet with some chili sauce....
Japanese is very tough. The japanese are huge foodies, and love French cuisine.
I have had these rice balls, but under another name. Onusu or somthing like that. I have had it with pickled ginger, salmon and teriyaki pork.
How about some soup. Udon soup seems to be pretty popular. There are a ton of recipes out there. Not necessarily Japanese, but still has the same idea.
1/2 onion, chopped
2 carrots, sliced diagonally
2 cups broccoli, chopped
1 cup celery, sliced diagonally
8 ounces medium firm tofu, cut into small cubes
10 cups water
2 chicken bouillon cubes
2 tablespoons soy sauce
2 tablespoons oyster sauce
2 tablespoons white mellow miso
2 tablespoons cut wakame seaweed
8 ounces udon noodles
Put everything in the pot except the seaweed, and noodles for about 30 minutes. I actually skip the tofu, miso and seaweed all together and add already cooked shrimp and chicken to mine with the noodles durning the last 10 minutes.
To make it easier on yourself though, get some Ramen noodles, make as the package directs, right as you are about to serve mix in something spicy (perhaps some curry paste), fresh chopped scallions, and the cooked chicken and shrimp.
And of course tempura. You can tempua anything from meat to veggies, and if you want to you can tempura fry some mini chocolate bars.
Check out this website it will give you a ton of ideas.
i think i found some gd jap recipes here the other time. they offered lots of advice on cooking too! why not go see?
http://sg.88db. com/sg/Services/Ad.listing/food_entertai...