JAPANESE EDIT
Source of Recipe
Ethnic Recipes
Marinated Ginger Shrimp
This Japanese dish can be prettily arranged on a serving plate. Sweet sherry may be substituted if the sweet sake is not available.
1 1/2 pounds frozen shrimp, shelled and de-veined
1/4 cup soy sauce
3 ounces ginger root, chopped
1/4 cup vinegar
2 tablespoons granulated sugar
2 tablespoons sweet sake
1 1/2 teaspoons salt
2 to 3 tablespoons thinly sliced scallion
Cook shrimp as directed on package; drain. Arrange shrimp in single layer in glass or plastic container. Heat soy sauce to boiling; add gingerroot. Reduce heat; simmer uncovered until most of the liquid is absorbed, about 5 minutes. Stir in vinegar, sugar, sake and salt; pour over shrimp. Cover and refrigerate at least 2 hours.
Remove shrimp from marinade with slotted spoon; arrange on serving plate. Garnish with scallion.
Recipe: japanese mustard dipping sauce
category: japanese
id: 3332
title: japanese mustard dipping sauce
recipe:
Japanese Mustard Dipping Sauce (Karashi)
2 tablespoons soy sauce
2 tablespoons sake
1 tablespoon Dijon mustard
1/4 teaspoon hot pepper sauce
Combine all ingredients, whisking to blend well. Will keep for short periods if refrigerated.
Serve as a dip for egg rolls.
Recipe: sakura sauce
category: japanese
id: 3333
title: sakura sauce
recipe:
Sakura Sauce
Posted by WingsFan91 at recipegoldmine.com 8/27/2001 11:42 am
3 egg yolks
1 whole egg
1 quart vegetable oil
1 tablespoon white pepper
1 tablespoon salt
Soy sauce to taste (approximately 5-6 tablespoon)
Cooking wine
Put 3 egg yolks in a tall quart-size cup. Put 1 whole egg in also. Add about 1/2 quart of vegetable oil. Use a hand held blender and begin mixing until it develops a mayonnaise consistency. Add white pepper, salt, desired amount of soy sauce, and another 1/2 quart of oil and continue to mix until well blended.
To use: After seafood or chicken is 75% cooked, cover with sakura sauce, sprinkle water/wine around it, simmer for 3 to 4 minutes and serve. The water is used to create steam so the sauce will cook on top. Enjoy!
Recipe: soba with toasted sesame seed sauce
category: japanese
id: 3334
title: soba with toasted sesame seed sauce
recipe:
Soba with Toasted Sesame Seed Sauce
Posted by Marla at recipegoldmine.com 12/25/2001 4:01 pm
" Soba noodles are available in Japanese food stores, whole food stores, and some supermarkets. You can add any vegetables to this dish that you enjoy or have on hand."
1/2 cup sesame seeds
8 ounces dried soba noodles
2 tablespoons balsamic vinegar
1 tablespoon granulated sugar
2 1/2 tablespoons soy sauce
1 clove garlic, minced
1 teaspoon dark sesame oil
5 green onions, chopped
3 cups broccoli florets
Preheat the oven to 375 degrees F (190 degrees C).
Pour the sesame seeds onto a rimmed baking sheet. Toast the seeds in the oven for 10 to 12 minutes, until they are a rich brown around the edges.
Meanwhile, bring a large pot of salted water to a boil. Add the noodles and cook them for 5 to 6 minutes, or until they are just tender. Drain them, rinse them well with cold water, and drain them again.
In a large mixing bowl, mix together the vinegar, sugar, soy sauce, garlic, sesame oil and green onions. Add the noodles, and the toasted sesame seeds. Toss well, then stir in the broccoli. Let the dish sit for 30 minutes at room temperature before serving.
Makes 2 to 3 servings.
Recipe: japanese chicken wings
category: japanese
id: 3335
title: japanese chicken wings
recipe:
Japanese Chicken Wings
Posted by WingsFan91 at recipegoldmine.com 11/2/2001 6:58 am
3 pounds chicken wings
1 cup flour
1 egg beaten with 1 teaspoon water
1 cup oil
Sauce
3 tablespoons low salt soya sauce
1 cup granulated sugar
1 teaspoon garlic powder
3 tablespoons water
1/2 cup white vinegar
Cut wings into pieces. Dip in slightly beaten egg, then in flour. Fry in oil until brown and crisp. Put in shallow roasting pan. Heat sauce until boiling. Pour over wings. Bake at 275 degrees F for approximately 1 hour. Sauce thickens and coats wings.
Serves 4 people.
Recipe: seafood and vegetables in broth
category: japanese
id: 3336
title: seafood and vegetables in broth
recipe:
Seafood and Vegetables in Broth (Yosenabe)
1/2 (3 3/4 ounce) package cellophane noodles
4 (10 3/4 ounce) cans condensed chicken broth
2 broth cans water
2 medium carrots, cut into 1/8-inch slices
1 pound raw shrimp, shelled and de-veined
8 ounces cod or haddock fillets, cut into 1-inch pieces
4 ounces Chinese pea pods
1 tablespoon soy sauce
12 mushrooms, sliced
4 scallions (with tops), cut into 1 1/2-inch pieces
Dipping Sauce
Cover cellophane noodles with hot water. Let stand 10 minute; drain. Cut into 2-inch lengths. Heat chicken broth, water and carrots to boiling in Dutch oven; reduce heat. Simmer uncovered 5 minutes. Stir in noodles and remaining ingredients except Dipping Sauce. Cover and heat to boiling; reduce heat. Simmer until shrimp are pink and fish flakes easily with fork, 3 to 5 minutes. Serve with small dishes of Dipping Sauce.
Yields 6 servings.
Dipping Sauce
1/2 cup soy sauce
1/2 cup lemon juice
1 tablespoon thinly sliced scallion (with top)
Dash of red pepper flakes
Mix all ingredients.
Recipe: suimono
category: japanese
id: 3337
title: suimono
recipe:
Suimono (Clear Japanese Soup)
3 cups water
1 tablespoon instant chicken bouillon
1 teaspoon soy sauce
Garnishes
Heat water, bouillon and soy sauce to boiling, stirring occasionally. Serve in small bowls; top with 1 to 3 garnishes.
For garnishes, use thinly sliced mushrooms, scallion strips, celery leaves, thinly sliced lemon or lime, thinly sliced carrot, strips of lemon (without pith) or lime peel (without pith).
Recipe: sukiyaki
category: japanese
id: 3338
title: sukiyaki
recipe:
Sukiyaki
Serve hot from the skillet, with separate bowls for hot cooked rice.
1 teaspoon instant beef bouillon
1/2 cup hot water
1/3 cup soy sauce
2 tablespoons granulated sugar
1 pound beef tenderloin or boneless sirloin, 1 inch thick
2 tablespoons vegetable oil
3 stalks celery, cut diagonally into 1/4-inch slices
2 carrots, cut diagonally into 1/8-inch slices
1 bunch scallions, cut diagonally into 2-inch pieces
8 ounces mushrooms, thinly sliced (4 cups)
1 (8 1/2 ounce) can bamboo shoots, drained
4 cups packed spinach, stems removed
Hot cooked rice
Dissolve bouillon in hot water; stir in soy sauce and sugar. Reserve. Cut beef into 1/8-inch slices. Heat oil in 12-inch skillet until hot. Place half each of the celery, carrots, scallions, mushrooms and bamboo shoots in separate areas in skillet. Pour half the reserved soy sauce mixture into skillet. Simmer uncovered until vegetables are crisp-tender, turning vegetables gently, 8 to 10 minutes. Push vegetables to side of skillet; add half each of the beef and spinach. Cook beef to desired doneness, about 3 minutes. Repeat with remaining vegetables and beef.
Yields 4 servings.
Recipe: broiled bean curd
category: japanese
id: 3339
title: broiled bean curd
recipe:
Broiled Bean Curd (Tofu Dangaku)
"Dangaku" is the Japanese name for a sort of fair, and it refers to a number of different foods, all of which are skewered before cooking. It refers both to street foods and to the stilts on which fair performers entertain the crowds.
1/4 cup sake
2 tablespoons soy sauce
2 tablespoons sesame paste
1 tablespoon mirin (sweet Japanese cooking wine)
1 teaspoon grated gingerroot
1 pound firm bean curd (tofu)
Tempura Sauce, Hot Mustard Sauce
or Teriyaki Sauce
Mix sake, soy sauce, sesame paste, mirin and gingerroot in ungreased 10 x 6-inch baking dish. Cut bean curd into 1-inch cubes; arrange in sake mixture. Cover; refrigerate, turning bean curd once, 1 hour.
Soak six 8-inch bamboo or wooden skewers in water. Thread 4 bean curd cubes on each skewer.
Set oven to broil or 550 degrees F. Broil bean curd with tops about 4 inches from heat until light brown, 2 to 3 minutes; turn. Brush with marinade; broil 2 to 3 minutes. Serve with Tempura Sauce.
Yields 6 servings.
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