Need some recipes and such for my family's japanese food night.?!
Any help appreciated!^^
P.S. What are some good things to put in the center of an onigiri, and do you cook the rice first to make an onigiri?
Answers: Long story short: japanese food night, my turn to cook, never eaten japanese. 0.o I need some good recipes for dinner and dessert. And I also would like to know some basic japanese manners when eating. I'm supposed to make it seem like we're in actual japan, kinda. For the full effect, because we don't have the money to travel.
Any help appreciated!^^
P.S. What are some good things to put in the center of an onigiri, and do you cook the rice first to make an onigiri?
Japanese Cheesecake
INGREDIENTS
* 1 (3 ounce) package cream cheese
* 1/4 cup milk
* 2 egg yolks
* 1/4 cup white sugar, divided
* 2 egg whites
* 1/3 teaspoon cream of tartar
* 3 tablespoons all-purpose flour
* 1 1/2 tablespoons cornstarch
DIRECTIONS
1. Preheat the oven to 350 degrees F (175 degrees C). Line the bottom of a 9 inch round cake pan cake pan with parchment paper.
2. Warm the cream cheese and milk in a small saucepan over medium-low heat. Cook, stirring occasionally, until cream cheese is melted. Remove from the heat and set aside.
3. In a medium bowl, beat egg yolks and half of the sugar until light and fluffy using an electric mixer. Fold the cream cheese mixture into the yolks. Sift in the flour and cornstarch, and stir until blended.
4. In a separate bowl, using clean beaters, whip egg whites with cream of tartar until they can hold a soft peak. Gradually sprinkle in the remaining sugar and continue whipping to stiff peaks. Fold egg whites into the cream cheese mixture. Pour into the prepared cake pan. Place the pan on a baking sheet with sides.
5. Place the baking sheet with the cheesecake into the oven, and pour water into the baking sheet until it is half way full. Bake for 20 minutes in the preheated oven, then reduce the heat to 300 degrees F (150 degrees C). Continue to bake for 15 more minutes. Let the cake cool before removing from the pan.
6. Run a knife around the outer edge of the cake pan, and invert onto a plate to remove the cake. Peel off the parchment paper and invert onto a serving plate so the top of the cake is on top again.
Quick Sesame Green Beans
INGREDIENTS
* 8 ounces fresh green beans, trimmed
* 2 tablespoons low sodium soy sauce
* 1/2 tablespoon miso paste
* 1/2 teaspoon red pepper flakes
* 4 cloves garlic, minced
* 1 teaspoon grated fresh ginger root
* 1 tablespoon sesame seeds, toasted
DIRECTIONS
1. Place the green beans into a steamer insert and set in a pot over one inch of water. Bring to a boil, cover and steam for 5 minutes. Remove from the heat and transfer beans to a serving bowl.
2. Meanwhile, in a small bowl, stir together the soy sauce, miso paste, red pepper flakes, garlic and ginger. Pour over the green beans and toss to coat. Sprinkle sesame seeds on top.
Yakitori Don
INGREDIENTS
* 1 (3 pound) whole chicken, cut into pieces
* 1 tablespoon grated fresh ginger root
* 1 clove garlic, crushed
* 3 tablespoons white sugar
* 2/3 cup soy sauce
* 1 tablespoon sake
* 1/4 cup mirin (Japanese sweet wine)
* 2 tablespoons cooking oil
DIRECTIONS
1. Rinse chicken, and pat dry. In a glass baking dish or bowl, stir together the ginger, garlic, sugar, soy sauce, sake and mirin. Place the chicken into the mixture to marinate. Refrigerate, covered for several hours, or overnight.
2. Heat oil in a large heavy skillet over medium-high heat. Place chicken pieces into the pan skin-side down, reserving marinade. Cook until light brown, then flip and brown the other side. Drain off grease, and pour the marinade into the pan. Cover, and reduce heat to low, and simmer for 8 to 10 minutes. Remove the lid and continue cooking, shaking the skillet occasionally, until marinade is evaporated. Serve hot with rice or noodles.
Miso Soup
INGREDIENTS
* 2 teaspoons dashi granules
* 4 cups water
* 3 tablespoons miso paste
* 1 (8 ounce) package silken tofu, diced
* 2 green onions, sliced diagonally into 1/2 inch pieces
DIRECTIONS
1. In a medium saucepan over medium-high heat, combine dashi granules and water; bring to a boil. Reduce heat to medium, and whisk in the miso paste. Stir in tofu. Separate the layers of the green onions, and add them to the soup. Simmer gently for 2 to 3 minutes before serving.
Smoked Salmon Sushi Roll
INGREDIENTS
* 2 cups Japanese sushi rice
* 6 tablespoons rice wine vinegar
* 6 sheets nori (dry seaweed)
* 1 avocado - peeled, pitted and sliced
* 1 cucumber, peeled and sliced
* 8 ounces smoked salmon, cut into long strips
* 2 tablespoons wasabi paste
DIRECTIONS
1. Soak rice for 4 hours. Drain rice and cook in a rice cooker with 2 cups of water. Rice must be slightly dry as vinegar will be added later.
2. Immediately after rice is cooked, mix in 6 tablespoons rice vinegar to the hot rice. Spread rice on a plate until completely cool.
3. Place 1 sheet of seaweed on bamboo mat, press a thin layer of cool rice on the seaweed. Leave at least 1/2 inch top and bottom edge of the seaweed uncovered. This is for easier sealing later. Dot some wasabi on the rice. Arrange cucumber, avocado and smoked salmon to the rice. Position them about 1 inch away from the bottom edge of the seaweed.
4. Slightly wet the top edge of the seaweed. Roll from bottom to the top edge with the help of the bamboo mat tightly. Cut roll into 8 equal pieces and serve. Repeat for other rolls.
Teriyaki Marinade
INGREDIENTS
* 1/2 cup soy sauce
* 1/4 cup packed brown sugar
* 1/2 cup orange juice
* 1 clove garlic, minced
* 1 teaspoon ground black pepper (optional)
DIRECTIONS
1. In a small bowl, stir together soy sauce, brown sugar, orange juice, garlic, and pepper. Pour over beef, pork, or chicken. Cover, and marinate in the refrigerator for 4 hours, or overnight. The longer the meat is marinated, the stronger the flavor will be.
Easy and wonderful teriyaki marinade for barbeque or roasting. For a zestier marinade, use lime or lemon juice; for a milder version, use water. If you would like to use the marinade as a sauce, you can boil it after removing the meat and add a little slurry of cornstarch and warm water to thicken it. When I make the sauce, I usually add some sesame seeds for looks. You can add fresh or ground ginger if you like, too.
Tempura Chicken Recipe
Ingredients-
4 chicken breast
1 egg
3 tbsp cold water
1/3 cup flour
vegetable oil for frying
salt and pepper to season
Preparation-
Cut chicken into bite-sized pieces. Heat water in a pan and boil the chicken in the pan. Drain well and season the chicken with salt and pepper. Mix egg yolk and water in a bowl and add flour and mix lightly.Whip egg white firmly in another bowl and add into the batter. Heat oil in 350 F. Dip chicken pieces into the batter and fry until crisp.
Here are some Japanese-Inspired Recipes from Good Housekeeping
Miso-Glazed Salmon with Edamame Salad
*Triple-tested at the Good Housekeeping Research Institute*
Spread a mixture of miso, ginger, and cayenne pepper on a large salmon fillet. Enjoy with our healthy soybean salad for a Japanese-inspired meal.
INGREDIENTS
1 bag(s) (16 ounces) rozen shelled edamame or frozen baby lima beans, (green soybeans)
1/4 cup(s) seasoned rice vinegar
1 tablespoon(s) vegetable oil
1 teaspoon(s) sugar
3/4 teaspoon(s) salt
1/8 teaspoon(s) ground black pepper
1 bunch(es) (8 ounces) radishes, each cut in half and thinly sliced
1 cup(s) fresh cilantro leaves, loosely packed, chopped
Spread a mixture of miso, ginger, and cayenne pepper on a large salmon fillet. Enjoy with our healthy soybean salad for a Japanese-inspired meal.
For Nutritional Information: http://www.goodhousekeeping.com/recipefi...
Tofu and Vegetable Stir-Fry with Noodles
*Triple-tested at the Good Housekeeping Research Institute*
INGREDIENTS
1 package(s) (16-ounce) 16-ounce, extra-firm tofu
2 tablespoon(s) Reduced-sodium teriyaki sauce
1 tablespoon(s) salad oil
1 large red pepper
1 bag(s) (6-ounce) radishes
1 head(s) (about 2 pounds) head bok choy, substitute Chinese cabbage
4 green onions
1 tablespoon(s) cornstarch
1 teaspoon(s) chicken-flavor instant bouillon
2 package(s) (5-ounce) Japanese curly noodles, substitute three quarters of a 16-ounce package spaghetti
2 tablespoon(s) gingerroot, grated and peeled
1 can(s) (15-ounce) Chinese straw mushrooms, drained, substitute two 7-ounce jars whole mushrooms,
2 teaspoon(s) Oriental sesame oil
DIRECTIONS
1. Drain and blot tofu dry with paper towels. Cut tofu into 1/4-inch-thick slices, then 1-inch squares. In bowl, toss tofu with 2 tablespoons teriyaki sauce.
2. In nonstick 5-quart Dutch oven over high heat, in 1 tablespoon hot salad oil, cook tofu mixture until tofu is golden brown. Remove tofu to plate.
3. While tofu is cooking, cut red pepper into 1/4-inch strips. Cut each radish in half if large. Slice bok choy crosswise into 1-inch-wide slices. Cut green onions into 1/2-inch pieces.
4. In 2-cup measuring cup, into 1 1/4 cups water, stir cornstarch, bouillon, and 2 tablespoons teriyaki sauce until blended.
5. In saucepot, prepare noodles as label directs.
6. In same Dutch oven over high heat, in 1 tablespoon hot salad oil, cook red-pepper strips, radishes, bok choy, green onions, and grated ginger about 5 minutes, stirring quickly and frequently, until vegetables are tender-crisp. Stir in cornstarch mixture; heat to boiling. Boil 1 minute. Add tofu, mushrooms, and Oriental sesame oil; heat through, stirring gently.
7. Drain noodles; return to saucepot. Stir in 1 tablespoon teriyaki sauce. Spoon noodles onto 4 dinner plates. Serve vegetable mixture over noodles.
For Nutritional Information:
http://www.goodhousekeeping.com/recipefi...
Japanese Noodle Soup
From Good Housekeeping
triple-tested at the Good Housekeeping Research Institute
INGREDIENTS
1 tablespoon(s) vegetable oil
6 ounce(s) irm tofu, cut into 1-inch pieces
3 medium green onions, thinly sliced
1 tablespoon(s) gingerroot, grated, peeled
1 package(s) (1.1-ounce) instant shiro miso soup mix, (white soybean-paste soup) (read tip below)
8 ounce(s) dried udon noodles or linguine
1 large carrot, cut crosswise into thirds, then cut lengthwise into matchstick-thin strips
1 medium red pepper, cut into thin strips
3 strip(s) (3 inch by 1 inch) lemon peel
1/4 teaspoon(s) crushed red pepper
1 small bunch watercress, tough stems removed
DIRECTIONS
1. In nonstick 10-inch skillet over medium-high heat, in hot vegetable oil, cook tofu, green onions, and ginger 5 minutes or until golden.
2. In 4-quart saucepan over high heat, heat 8 cups water to boiling. Add soup mix, noodles, carrot, red pepper, lemon peel, crushed red pepper, and tofu mixture; heat to boiling. Reduce heat to low; simmer soup 8 to 10 minutes until noodles are cooked (if using linguine, cooking time will be slightly longer) and vegetables are tender. Stir in watercress until it wilts. Serve immediately because noodles will absorb liquid quickly.
TIPS & TECHNIQUES
Shiro miso soup mix can be found in the dried soup section of Oriental markets or in some supermarkets. If miso soup mix is unavailable, you can substitute 2 extralarge vegetable bouillon cubes.
For nutritional information:
http://www.goodhousekeeping.com/recipefi...
Cucumber Avocado Sushi
1 1/4 cups water
1 cup uncooked glutinous white rice (sushi rice)
3 tablespoons rice vinegar
1 pinch salt
4 sheets nori (dry seaweed)
1/2 cucumber, sliced into thin strips
1 avocado - peeled, pitted and sliced
Combine the water and rice in a saucepan and bring to a boil. Cover, reduce heat to low and simmer for 20 minutes, or until rice is tender and water has been absorbed. Remove from the heat and stir in the vinegar and a pinch of salt. Set aside to cool.
Cover a bamboo sushi mat with plastic wrap to keep the rice from sticking. Place a sheet of seaweed over the plastic. Use your hands to spread the rice evenly onto the sheet, leaving about 1/2 inch of seaweed empty at the bottom. Arrange strips of cucumber and avocado across the center of the rice. Lift the mat and roll over the vegetables once and press down. Unroll, then roll again towards the exposed end of the seaweed sheet to make a long roll. You may moisten with a little water to help seal. Set aside and continue with remaining nori sheets, rice and fillings.
Use a sharp wet knife to slice the rolls into 5 or 6 slices. Serve cut side up with your favorite sushi condiments.
Take everyone to the local Tokyo Steakhouse. Have some sushi while you're waiting for your table.