I need a really good Japanese snack or meal recipe.?!
I need a really good Japanese snack or meal recipe.?
The recipe has to be easy to prepare, to cook and to clean up after. It needs to reflect Japanese culture. It also needs to be really tasty and no it cannot be sushi. It also has to be somewhat uncommon
Answers:
Japanese Style Pizza
Visual Recipe Submitted By: Godsmullet
Click On Images To Enlarge
Ingredients:
Dough
2 cups of Flour
salt to taste
1/4 ounce package of Yeast
3/4 cup of warm Water (100 F)
Sauce
2 Tbsp of Olive Oil
1/2 pint of Milk
1/2 pint of Heavy Cream
chicken base to taste (about 1 1/2 Tbsp)
1 can of Minced Clams
3 - 5 cloves of Garlic
1/4 cup of Onion
Parmeasean Cheese (1/2 cup to taste)
flour (about 1/4 of a cup)
water (about 1/2 a cup)
Toppings:
If you've ever ordered a pizza in Japan, you may notice that several of their toppings are a bit different than what many of us are accustomed to - tuna, creamed corn, eggplant, bamboo shoots, nori, asparagus, potatoes, green onion, and vaious seafood are just a few. As far as sauces, there's the standard red sauce, white sauce, mayonaise, and squid ink.
I won't get too abstract today, just a mushroom seafood pizza with white sauce. I figure you can experiment on your own once you learn the basics.
I used:
Mushrooms
Shrimp
Artificial Crabmeat
Avocado
Step 1:
Mix the water and yeast together until yeast is dissolved. Mix the flour and salt together then add the water. Ball up and knead for about 12 minutes (for detailed instructions on kneading look at the dough part for the Gyoza). Once it's kneaded, ball it up and smooth it out; you don't want any major creases or cracks in it - all the gas from the yeast will escape and it won't rise properly.
Step 2:
Place the dough in a lightly-oiled bowl, and set on a preheated stove for about an hour and a half. It has risen when it doubles in size and you can poke your finger in it and the indentation stays.
Take the dough and lightly dust flour on it. Put it on a warm surface, place a bowl over the top of it, and let it finish rising (bout 30 - 45 minutes.
Step 3:
Saute the garlic and onion in the olive oil. Add the milk, cream, base, and clams. Heat until just about to boil, add the parmisean cheese and lower heat. Thicken it up by taking a little bit of flour and mixing with some water until its about the consistency of blood. - slowly add this to the sauce, stirring constantly until it gets to the desired thickness - about the thickness of watered down mashed potatoes.
Step 4:
Preparing the Toppings
Mushrooms: Season the Shitake mushrooms in simmering chicken stock for 30 minutes. Let cool and slice.
Shrimp: Place in boiling water for 3 to 5 minutes. Cool, and then peel the shell off. You can also butterfly them if you want.
Artificial Crabmeat: Break into bitesized pieces.
Avocado: Slice into segments.
Step 5:
Making the Pizza
Easiest way is to flatten the dough in the center of a lightly oiled pizza pan, and just keep working it until you get to the edge. Go over the edge a little bit and fold the dough back to create your crust.
Or you can choose to go the advanced way and hand-toss your dough. It's really up to you to devise a method that works for you. For myself I'll play with the dough a bit, slamming it into the counter and rounding it out into a disk. Once it's about 6 inches in diameter, I'll form my crust by taking the outer edges and pinching the crust onto it using a rope-pulling fashion. This also helps enlarge the disk as gravity pulls on the bottom of it. Once I'm satisfied with the crust, and before my dough turns into a donut, I'll flip it up into the air using my left hand sort of like a pivot, and my right to actually turn the dough. Once it is large enough, I'll place it on the pan, and rough out the edges. If your dough is made correctly (elastic and flexible), you should have no problem hand tossing your dough once you get a system down.
Lightly brush some olive oil on the dough, and sprinkle some oregano, basil, and parmeasean cheese on it.
Step 6:
Spoon a thin layer of sauce over that, and gently smooth it out - you want to spread the top layer of the sauce, not the bottom of it with the spices, otherwise they'll clump up.
Step 7:
Sprinkle your toppings over the sauce.
Step 8:
Add your cheese and top off with the avocado.
Step 9:
Bake in an oven set to 375 F for 25 to 30 mins (if you're like me and prefer a more doughier crust) or on 425 F for a crispier crust
Beef and Red Onion Chirashi Zushi
Preparation Time: 30 minutes - 1 hour Cooking Time: 30 minutes - 1 hour Serves: 1
Category: Dinner Sub-Category: Beef Cuisine: Japanese
Visual Recipe Submitted By: Godsmullet
Click On Images To Enlarge
Ingredients:
1 bowl of Sticky Rice
1 Red Onion
1/2 lb Beef Fillet
1/4 cup Sake
1/4 cup Soy Sauce
Salt and Pepper
ground Gingerroot
1 Daikon
1 red chile
Cinnamin
Step 1:
Preparing the Daikon Relish
Peel the Daikon, and soak in water for about 20 minutes, then grate it up (you really don't need the whole thing, about 1/2 of a medium sized one will do).
Step 2:
Take your chile and slice it in half lengthwise. Scoop out the seeds and pulp. Slice it into thin strips lengthwise, then cut them into small pieces.
Mix the daikon and chile together with a little bit of cinnamon.
Step 3:
Preparing the Toppings
Red Onion: Cut the ends off of the onion, and slice in half. Slice into thin half-rings.
Soak them in cold water for about twenty minutes.
Step 4:
Beef: Give the beef a salt and pepper rub and let sit for about 20 minutes. This helps to give it flavor as well as tenderize it.
Step 5:
Heat up some oil in a pan, and add just a little bit of ginger to it, just enough to flavor the oil. Simmer for 5 minutes and add your beef. Sear each side so that the outside is cooked and the inside is rare - about 2 to 3 minutes for each side.
Immediately place the beef in some ice water to stop the cooking. Let it sit for a few minute to fully cool down. Mix the soy sauce and saki together. Dry off the beef and let it marinate in the soy sauce and sake mixture for at least 20 minutes.
Step 6:
Cut the beef into thin strips.
Step 7:
Making the Bowl
Fill a bowl up about 2/3 of the way with the sticky rice (I really wasn't too hungry today so I only made around 1/4 of a bowl so I wouldn't waste any). Layer the beef over the top, and arrange the onions next to it. Garnish with the relish and some green onions.
Step 8:
Serve
Hmmm... well, I lived there, and I'm thinking that tonkatsu might not be too hard to make. It's basically fried pork over white sticky rice. The sauce is probably the hardest thing.
Search "tonkatsu" online or at www.epicurious.com.
And yeah, it's tasty!
I am a former chef and travelled to and work for a time in Japan, street snacks can be prepared asa full meal, a very popular food there is yakitori, skewered meats, poultry and other things including meatballs, quail eggs, chicken liver/gizzards and potatos.
The sauce is a thickened teriyaki type sauce, they dip the food in after it is grilled. They can be made and served with rice and a side veg, make a variety and let everyone choose there own and cook there favorites.
Living in Japan I discovered this nice Japanese heesecake. Myself, I think it's really delicious...
7 ounces cream cheese, at room temperature
1/4 cup whole milk
1/2 cup superfine sugar (caster sugar)
3 eggs, separated
1/4 cup cornstarch (don't use flour)
2 tablespoons lemon juice
1/2 teaspoon cream of tartar
2 1/2 cups boiling water
For the glazing
2 tablespoons jam (Apricot or Strawberry)
1/2 tablespoon water
Preheat oven to 350 degrees.
Spray a 9-inch cake tin with cooking oil spray.
Beat cream cheese with milk to soften.
Add half of the sugar, egg yolks, cornstarch and lemon juice.
Beat until smooth.
Beat egg whites in a separate bowl until foamy.
Gradually add remaining sugar and cream of tartar, beating on high speed until soft peaks form, about 8-10 minutes.
Gradually fold beaten egg whites into the cream cheese mixture, stirring gently.
Pour into cake pan and smooth the surface.
Place cake pan into a larger roasting pan and place in lower rack of oven.
Pour enough water into the roasting pan to come half way up the side of the cake pan.
Bake 35-40 minutes, until a pick inserted in the middle of the center comes out clean.
You can eat like this, or you can put jam on top of it.
Put the jam in a sauce pan with the water on a low heat and warm up until it's melted.
Then spread the glaze on top of the cake.
If the surface becomes too dark while baking cover with a piece of tin foil, but be careful not to open the oven door until it has been in the oven for at least 20 minutes.
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Japanese Beef Croquettes
3 medium russet potatoes, peeled, and chopped
1 tablespoon butter
1 tablespoon vegetable oil
3 onions, chopped
3/4 pound ground beef
4 teaspoons light soy sauce
all-purpose flour for coating
2 eggs, beaten
panko bread crumbs
1/2 cup oil for frying
Add potatoes to a large pot of salted water, and bring to a boil; cook until tender, about 15 minutes. Drain, pour potatoes into a large bowl. Stir in butter, and mash with a fork or potato masher. Set aside.
Heat 1 tablespoon oil in a large skillet over medium heat. Stir in onions, and cook until soft. Stir in beef and soy sauce. Cook, stirring continuously, until beef is browned and all the liquid is evaporated. Combine beef and onions with potatoes, and stir well.
Heat 1/2 cup oil in a deep skillet or wok over medium-high heat.
Shape potato and beef mixture into 10 similar-size balls, and flatten into patties. Dredge patties in flour. Then dip in egg, and coat with panko bread crumbs. Carefully place patties into oil, and fry until golden brown on each side.
oden? yakisoba!!! yumms
Edomame: just heat in the microwave about a minute and serve!