my japanese cuisine

8/8/2019 My Japanese Cuisine

1/39

California Roll Recipe - Japanese Recipe

California roll is a popular sushi roll with avocado and crab.

INGREDIENTS:

4 cups sushi rice 4 sheets of nori (dried seaweed) 1 avocado 3/4 cup crab meat 2 tbsp mayonnaise 1/2 tsp salt

PREPARATION:

Peel an avocado and cut it into strips or mash it. Put imitation crab ina bowl and mix with salt and mayonnaise. Cover a bamboo mat withplastic wrap. Put a sheet of dried seaweed on top of the mat. Spreadsushi rice on top of the seaweed and press firmly. Sprinkle sesameseeds over the sushi rice. Turn the sushi layer over so that theseaweed is on top. Place avocado and crab lengthwise on theseaweed. Roll the bamboo mat forward, pressing the ingredients

inside the cylinder-shaped sushi. Press firmly the bamboo mat withhands, then remove the rolled sushi. Cut the sushi roll into bite-sizepieces.

Makes 4 rolls
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2/39

Sushi Rice Recipe - Japanese Recipe

Japanese rice is a medium-grained rice and gets sticky when it iscooked. The long-grained American rice isn't proper for sushibecause it is drier and doesn't stick together.Sushi Recipes

INGREDIENTS:

3 cups Japanese-style rice 3 1/4 cups water 1/3 cup rice wine vinegar 3 tbsp sugar 1 tsp salt

PREPARATION:

After washing the rice well, cook it by pan or rice cooker. See how to cook

Japanese rice. Prepare sushi vinegar (sushi-zu) by mixing rice vinegar,sugar, and salt in a small pan.

Put the pan on low heat and heat until the sugar dissolves. Cool thevinegar mixture.Spread the hot steamed rice into a large plate (if you have it, use awooden bowl called sushi-oke) by shamoji (spatula). Sprinkle thevinegar mixture over the rice and fold the rice by shamoji very quickly.Be careful not to smash the rice.To cool and remove the moisture of the rice well, use a fan as youmix sushi rice. This will give sushi rice a shiny look. It's best to use

sushi rice right away.Makes 4-6 servings.
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3/39

Cooking Japanese Tempura

From Setsuko Yoshizuka,Your Guide to Japanese Cuisine.FREE Newsletter. Sign Up Now!

Do you like crispy tempura? Tempura is deep fried vegetable orseafood, which is commonly eaten in Japan. If you know some tips,it's not so hard to make delicious tempura at home. All ingredientscan be found easily at your local grocery stores. Actually, you canmake tempura with almost anything. For example, tempura bananaand tempura ice cream are tasty!

Basic Steps for Cooking Tempura:

1. Prepare the ingredients.2. Make tempura batter.3. Heat vegetable oil in a deep pan to 340-350F degree.4. Lightly dip ingredients in the batter and immediately fry them

until crisp. It takes longer to fry vegetables than to fry seafood.5. Drain tempura on a rack.6. Serve right away with tentsuyu (tempura dipping sauce) or salt.

Tempura is best served hot. *Grated daikon radish is a common condiment.
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4/39

Tempura Batter Recipe - Japanese Recipe

INGREDIENTS:

1 egg 1 cup ice water 1 cup all purpose flour

PREPARATION:

Beat an egg in a bowl. Add ice water in the bowl. Be sure to use very

cold water. Add sifted flour in the bowl and mix lightly. Be careful notto overmix the batter.Makes 4 servings

Tempura Dipping Sauce Recipe

Tempura dipping sauce is called tentsuyu in Japanese. Serve this

sauce with tempura.

INGREDIENTS:

1 cup dashi soup stock 1/4 cup mirin 1/4 cup soy sauce 1/2 tbsp sugar

PREPARATION:Put mirin in a pan and heat. Add soy sauce and dashi soup stock inthe pan. Bring the sauce to a boil.
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5/39

Futomaki - Fat Sushi Roll Recipe

Futomaki have lots of fillings, so these kinds of sushi rolls are called fat

rolls. Futo means fat in Japanese.

INGREDIENTS:

4 cups sushi rice 4 sheets of nori (dried seaweed) 2 eggs 1 ounce kampyo 8 dried shiitake mushrooms 2/3 cup dashi soup stock 2 tbsp sugar 1 tbsp mirin 3 tbsp soy sauce

PREPARATION:

Wash and soak kampyo and dried shiitake in water for an hour beforecooking. Slice the shiitake and cut the kampyo into long pieces (about8 inches). Put dashi soup stock, sugar, mirin, and soy sauce in a pan.

Put shiitake slices and kampyo in the pan and simmer for about onehour. Cool the seasoned shiitake slice and kampyo. Beat the eggsand add a pinch of sugar. Make a firm omelet and cut it into longsticks. Cut cucumber into long sticks. Put a sheet of nori on abamboo mat. Spread sushi rice on top of the nori sheet.Place the ingredients lengthwise on the rice. Roll up the bamboo mat,pressing forward to shape the sushi into a cylinder. Press thebamboo mat firmly and remove it from the sushi. Cut the rolled sushiinto bite-sized pieces.

Makes 4 rolls
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6/39

Cucumber Roll Recipe - Sushi Recipe

Cucumber rolls are called kappa-maki in Japanese.

INGREDIENTS:

4 cups sushi rice 4 sheets of nori (dried seaweed) 1 cucumber

PREPARATION:

Cut the cucumber into thin and long sticks. Put a nori sheet on top ofa bamboo mat (makisu). Spread sushi rice on top of the nori sheet.Place the cucumber sticks lengthwise on the rice.

Roll up the bamboo mat, pressing forward to shape the sushi into a

cylinder. Press the bamboo mat firmly and remove it from the sushi.Cut the rolled sushi into bite-sized pieces.

Makes 4 rolls
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7/39

Tuna Sushi Roll Recipe

Tuna sushi rolls are called tekka-maki in Japanese.

INGREDIENTS:

4 cups sushi rice 4 sheets of nori (dried seaweed) 4 ounces raw tuna sashimi

PREPARATION:

Cut the tuna into thin and long sticks. Put a nori sheet on top of abamboo mat (makisu). Spread the sushi rice on top of the nori sheet.Place the tuna sticks lengthwise on the rice.

Roll up the bamboo mat, pressing forward to shape the sushi into acylinder. Press the bamboo mat firmly and remove it from the sushi.Cut the rolled sushi into bite-sized pieces.

Makes 4 rolls
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8/39

How To Prepare Fish for Sushi

Here's How:

1. Buy a block of fresh maguro (tuna) from a certified store/dealer.Shape it into a rectangle. Slice it diagonally into smallerrectangular pieces.

2. Buy fresh and clear squid. Take out the guts, the head, andlegs, and peel the skin. Cut the squid open into a flat piece andcut it to thirds vertically. Then, cut each sheet of squid intosmaller rectangular pieces.

3. Buy extremely fresh mackerel. Take the guts out and fillet thefish. Soak the slices in rice wine vinegar for one hour. Wipe thefish well with a paper towel and peel the skin. Slice the fish intosmaller pieces diagonally.

4. Buy fresh sea bream and scale the fish. Take the head and theguts out and fillet the fish. Remove the small bones. Salt overthe skin and put in on cutting board. Pour boiling water over thefish and cool it in ice water immediately. Dry the fish with apaper towel and cut the fish slices into smaller pieces.

5. Buy fresh scallops and wash in salt water. Remove the whitepart on the side. Cut it in half horizontally and pour boiling water

over the slices. Dry the slices with a paper towel.6. Buy boiled octopus and wash well. Cut it into smaller

rectangular pieces diagonally.7. How to Prepare Shrimp for Sushi8. Buy prepared eel and boil it in salted water for a couple

minutes. Mix 1/5 cup of sugar, 1/3 cup of soysauce, and 3 tbspsof sake rice wine in a pan and simmer eel for 10 minutes. Cutthe cooked eel into smaller rectangular pieces.

What You Need: fish/seafood vinegar sake sugar soy sauce
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9/39

How To Make Teriyaki Sauce

Here's How:

1. Pour all ingredients in a pan.2. Stir the mixture well.3. Put the pan on low heat and simmer for a couple of minutes.4. Remove from the heat and cool the mixture.5. Store the sauce in a clean bottle in the fridge.

Tips:

1. You can substitute mirin with sake and sugar (sake:sugar = 3:1)

2. Adjust the amount of sugar, depending on your preference.

What You Need:

1/2 cup soy sauce 1/2 cup *mirin (sweet rice wine) (soy sauce : mirin = 1:1) 2 tbsp sugar

Miso Soup with Tofu Recipe

INGREDIENTS:

3 cups dashi soup stock 1 block tofu 3-4 tbsps miso paste 1/4 cup chopped green onion

PREPARATION:

Put dashi soup stock in a pan and bring to a boil. Cut tofu into small cubes

and add them to the soup. Simmer the tofu for a few minutes on low heat.Scoop out some soup stock from the pan and dissolve miso in it. Graduallyreturn the miso mixture in the soup.

Stir the soup gently. Stop the heat and add chopped green onion.Remember not to boil the soup after you put miso in.

*Makes 4 servings
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10/39

Beef Sukiyaki Recipe - Japanese Beef Recipe

INGREDIENTS:

1 pound thinly sliced beef * It tastes better if the beef is cut verythin.

A handful of shirataki noodles (made from yam cakes) orcellophane noodles

7-8 shiitake mushroom 1 block enoki mushrooms 1 medium size leek 1 Chinese cabbage 1 block of yaki-dofu (grilled tofu) For sukiyaki sauce: 3 tbsps - soy sauce / 3 tbsps - sake (Japanese rice wine) / 3

tbsps - sugar / 1 cup - dashi soup stock For dipping: 4 eggs

PREPARATION:

Cut all ingredients into bite-sized pieces. Arrange all ingredients on alarge plate and place the plate at the table. Mix soy sauce, sake,sugar, and soup stock to make sukiyaki sauce. Set a hot plate or gasgrill at the table.

*After this point, everything is done at the table as you eat. Heat alittle oil in a shallow skillet (can be a fry pan or a hot plate) at thetable. Fry beef slices, then add sukiyaki sauce. Add other ingredientswhen the sauce starts to boil. Simmer until all ingredients aresoftened. Dip the cooked sukiyaki into the raw, beaten eggs and

begin to eat. As the liquid boils away, add more sukiyaki sauce.

*Makes 4 servings


11/39

Teppanyaki

Japanese-style Korean BBQ

Teppanyaki is a way of cooking as teppan indicates an iron pan, and

yaki indicates grilling in Japanese. The best part of teppanyaki is thatcooking and eating can be done in the same place.

Teppanyaki is a fun idea for your home party. Using an electric, flatpan is a easy way to enjoy teppanyaki at home. Cut anymeat/vegetables you would like into bite-sized pieces. Then, grillthem on the pan at the table. As food are cooked, dip them into thedipping sauce and eat.

For the dipping sauce, you can use yakiniku sauce sold at stores or

make your own. There are many recipes for the sauce available, so Ilist some of them for you. If you prefer, marinate the meat in thesauce before grilling. Don't forget to cook yakisoba noodlesas well.

Common Ingredients:

cabbage / bean sprout / shiitake mushroom / onion / scallop / shrimp /beef loin / pork chops or ribs / sausages / carrot / potato / egg plants /corn / green pepper / yakisoba noodle
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12/39

Miso Dipping Sauce Recipe - Japanese Recipe

INGREDIENTS:

1 cup soy sauce 3/5 cup miso paste

1/2 cup sugar 1/2 onion (grated) 1/2 apple (grated) 1 1/2 tbsp sesame oil 1 tbsp grated garlic 2 tsp grinded sesame

PREPARATION:

Put miso paste in a bowl. Add sugar and mix well. Then, add otheringredients in the bowl and stir well.


13/39

Sesame Dipping Sauce Recipe - Japanese Sauce

INGREDIENTS:

1/3 cup soysauce 3 tbsp mirin 2 tbsp sugar 2 tbsp sesame oil 1 tbsp grinded sesame

1 tsp grated garlicPREPARATION:

Put all ingredients in a bowl and stir well.

Ginger Dipping Sauce Recipe - Japanese Recipe

INGREDIENTS:

1/3 cup soysauce 1/3 cup sake

2 tbsp sugar 2 tbsp vegetable oil 1 tsp grated garlic 1 tsp grated ginger

PREPARATION:

Put all ingredients in a bowl and stir well.


14/39

Sweet Dipping Sauce Recipe - Japanese Recipe

INGREDIENTS:

1/3 cup Ketchup 3 tbsp honey 3 tbsp Pineapple juice 3 tbsp vegetable oil 1 tbsp soy sauce

PREPARATION:

Put honey and ketchup in a bowl and mix well. Add other ingredientsin the bowl and stir well.

Yakiniku - Japanese-style Korean BBQ Recipe

INGREDIENTS:

3/4 pound beef loin 1 tbsp grated apple 2 tbsp soysauce 1 tbsp grated garlic

1 tbsp sesame oil 1 tbsp sesame seed

PREPARATION:

Slice beef thinly. Mix other ingredients in a bowl. Marinate beef in thesauce for 30 min. Heat a frying pan on high heat and stir-fry the beef.

Makes 4 servings


15/39

Yakisoba Recipe

Yakisoba are Japanese fried noodles. Prepackaged yakisoba kits areoften found at Asian supermarkets.

INGREDIENTS:

2 serving pre-steamed noodles for yakisoba 1/2 carrot 2 cabbage leaves

1/4 lb thinly sliced pork 1 green pepper 1/4 onion

4-6 tbsps yakisoba sauce or yakisoba seasoning powder comein yakisoba kits

Ao-nori (dried green seaweed) Beni-shoga (red ginger) *vegetable oil

PREPARATION:

Loosen presteamed noodles for yakisoba and set aside. Cut carrotand green pepper into rectangles. Slice onion. Cut cabbage and porkinto bite sizes. Heat some vegetable oil in a wok or frying pan and frypork.Add carrot, onion, and green pepper in the wok and stir-fry them. Addcabbage in the wok and stir-fry with other ingredients. Add noodles inthe wok. Pour 1/4 cup of water over the noodles and cover the wok.Turn down the heat to low and steam for a few minutes. Remove the

lid and add yakisoba seasoning powder or yakisoba sauce. (*Adjustthe amount of sauce as you taste.) Stir-fry the noodles. Serveyakisoba on plates. Sprinkle aonori, and garnish yakisoba with beni-shoga.

*Makes 2 servings
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16/39

Making Yakisoba

Cut vegetables.

Making Yakisoba Noodle - Step 1Photo (c) Setsuko Yoshizuka

Cut vegetables, such as cabbage, carrot, green pepper, and onion.

Yakisoba Recipe

Prepare other ingredients.


Cut meat into bite size pieces. Loosen pre-steamed noodles for

yakisoba.Yakisoba Recipe
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17/39

Fry the meat.


Heat vegetable oil in a wok or frying pan and fry the meat.Yakisoba Recipe

Fry firm vegetables.

Add firm vegetables, such as carrot, onion, green pepper pieces inthe wok and stir-fry them.
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18/39

Add cabbages.

Add cabbages in the wok and stir-fry with other ingredients.

Add noodles.

Add noodles in the wok.Yakisoba Recipe

Add water.
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19/39

Pour some water over the noodles.

Steam the noodles.

Making Yakisoba Noodle - Step 8Cover the wok and steam for a few minutes on low heat.

Add sauce.

Remove the lid and add yakisoba seasoning powder or yakisobasauce. Stir-fry the noodles.Yakisoba Recipe
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20/39

Beef Bowl - Japanese Beef Recipe

Japanese beef bowl is called gyudon. Yoshinoya is known for delicious beef

bowl. Beef bowl can be cooked at home.

INGREDIENTS:

4 cups steamed Japanese rice 1 pound thinly sliced beef 1 onion 1 1/3 cup dashi soup 5 tbsps soy sauce 3 tbsps mirin 2 tbsps sugar 1 tsp sake *benishoga (red ginger) for topping

PREPARATION:

Cook Japanese rice. Slice onion thinly. Cut beef into bite-sizedpieces. Put dashi, soysauce, sugar, mirin, and sake in a pan. Add

onion slices in the pot and simmer for a few minutes. Add beef in thepan and simmer for a few minutes. Serve hot steamed rice in a deeprice bowl. Put the beef topping on the top of rice.

Place some benishoga (red ginger) on the top if you would like.
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21/39

Beef Teriyaki Recipe - Japanese Recipe

INGREDIENTS:

4 beef steaks 3 tbsp soy sauce 3 tbsp mirin 1 tsp fresh ginger juice 1 glove garlic vegetable oil for frying

PREPARATION:

Mix soy sauce, mirin, fresh ginger juice, and sliced garlic. Marinate

beef in the mixture for one hour. Heat vegetable oil in a frying panand fry steaks quickly. Turn over the steaks. Pour the sauce over themeat and cook for a few min.

*Makes 4 servings


22/39

Beef Steak Salad

It's a Japanese-style rare beef steak salad.Makes 4 servings

INGREDIENTS:

3/4 lb. beef round 1 tbsp salt and some pepper 1/2 small daikon radish 1 onion 4 shiso leaves 1 carrot 1 green onion *For dressing: 2 tbsp soy sauce / 2 tbsp fresh lemon juice / 2

rice wine vinegar

PREPARATION:

Thinly slice onion and soak them in water and drain well. Slicedaikon, carrot, and shiso into thin strips. Chop green onion. Rub salt

and pepper on beef round. Grill the beef for rare. Soak the beef in icewater.Dry the beef and thinly slice it. Place vegetables and beef slices in aplate colorfully. Mix soy sauce, vinegar, and lemon juice to makedressing and pour over the salad.


23/39

Menchi Katsu Recipe - Japanese Meat Recipe

Menchi katsu is a deep-fried meat cake. It's similar to tonkatsu.

INGREDIENTS:

3/4 lb ground pork 1/2 onion 1/3 cup panko breadcrumb 1 egg 1 tsp salt pepper 2 cups shredded cabbage *vegetable oil for frying *egg, flour and breadcrumb for coating

PREPARATION:

Mince onion and saute in a frying pan. Mix pork, onion, panko, andegg in a bowl. Add salt and some pepper in the mixture and mix well.Make eight oval meat balls. Flatten each meat ball. Coat with flour,egg, and panko (breadcrumbs) orderly.

Heat oil in 350 degrees F in a deep pan. Fry the meat cakes untilbrown. Serve shredded cabbage and Worcester sauce on the side.

*Makes 4 servings
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24/39

Beef and Tomato Stir-fry Recipe

It's a colorful dish to serve with steamed rice.

INGREDIENTS:

1/2 lb. thinly sliced beef 2 tomatoes 1 green pepper 1 onion 1 chunk fresh ginger root 1 tbsp katakuriko starch 1 tbsp soy sauce 1 tbsp sake rice wine

2 tbsps vegetable oil 1 tbsp sugar 1 tbsp soy sauce 1 tbsp sake rice wine salt and pepper to season

PREPARATION:

Cut beef into bite-sized pieces. Mix 1 tbsp of soy sauce and 1 tbsp ofsake rice wine in a bowl and marinate beef in the sauce. Cuttomatoes into one-sixth pieces. Cut green peppers and onion intobite-sized pieces.

Mince ginger root. Cover marinated beef with katakuriko starch. Heatvegetable oil in a frying pan and add minced ginger. Add beef in thepan and fry the meat. Remove beef from the pan. Add onion andgreen peppers in the pan and fry them. Add tomatoes and stir-fryvegetables, seasoning with 1 tbsp of soy sauce, sake, and sugar.Add fried beef in the pan again and stir ingredients lightly. Seasonwith salt and pepper
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25/39

Beef Vegetable Stir-Fry Recipe - Japanese Recipe

INGREDIENTS:

1 pound beef

2 green pepper 1 carrot 1/2 cup bean sprout 4 mushrooms 2 tbsp soy sauce 1 tbsp flour salt and pepper to season vegetable oil for frying

PREPARATION:

Cut beef into thin stripps. Cut green pepper, carrot, and mushroomsinto stripps. Wash bean sprouts and drain well. Season beef with saltand pepper and sprinkle flour over the beef. Heat some vegetable oilin a frying pan and fry beef quickly.

Remove beef from the pan. Fry mushroom, green pepper, carrot,bean sprout in the frying pan and season with salt and pepper. Putfried beef back into the pan and add soy sauce. Stir-fry them for acouple of minutes.

*Makes 4 servings

Beef and Onion Kabob - Japanese Beef Recipe


26/39

INGREDIENTS:

1 pound beef 2 onion 1/4 cup soy sauce 1 tbsp mirin *vegetable oil

PREPARATION:

Cut beef into bite-sized chunks. Cut onion into chunks as the samesize as beef. Put oil on bamboo skewers. Pierce bamboo skewersinto beef and onion pieces. Mix soy sauce and mirin in a plate andmarinate skewered beef and onion for one hour.Drain well. Grill the kabobs over high heat until the meat is cooked.

*Makes 4 servings

Japanese-style Curry

dishes in Japan. Japanese-style curry is usually thicker than curryfound in other cuisines. Using Japanese curry roux such as House,S&B and Glico brand, makes it easy to cook Japanese-style curry at

home. Curry mixes thicken curry sauce and vary from hot to mild.They contain many kinds of spices and vegetables and fruitessences. Typical Japanese curry includes vegetables, such asonion, carrots, and potatoes, and meat. Chicken, pork, beef, orseafood can be used for curry. Also, ingredients can be vegetableonly if you prefer. Many people cook a large amount of curry at a timeand keep it for a few days. Also, it's a good idea to freeze curry in afreezer bag. Curry with steamed rice (curry rice) is a common menufor lunch and dinner in Japan.

Fukujin-zuke pickles orrakkyo pickles commonly accompany curryrice. Also, curry is served with bread and noodles. Curry-pan (friedbread with curry filling) is sold at stores and is delicious.Photo Tutorial: How to Make Curry Rice

Japanese Curry Rice Recipe
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27/39

This is the most common recipe to make Japanese-style curry rice.This curry recipe uses pork.

INGREDIENTS:

4 cups steamed Japanese rice 1 onion 2 potatoes 2 carrot 1/4 lb Japanese curry roux 3 1/2 cups water 1/2 lb pork

PREPARATION:

Cut potatoes, carrots, and pork into bite-sized pieces. Sliceonions.Heat a deep pan and saute the pork. Add onion, potatoes, andcarrots in the pan and saute together. Add water in the pan and bringto a boil Turn the heat down to low and cook for 40-50 min. Add curryroux in the pan and simmer for 10 min. Serve the curry oversteamedrice.

*Makes 4 servings.
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Seafood Curry Recipe - Japanese Curry

INGREDIENTS:

1 squid 8 shrimps 8 scallops 1 onion 1 clove ginger 1 clove garlic 1/4 lb Japanese curry roux 3 cups water 1 tsp salt 1/2 tsp pepper

PREPARATION:

Peel the squid and shrimp. Slice the squid into circles. Chop onion,

garlic, and ginger. Heat a pan and saute garlic, ginger, and onion,adding salt and pepper. Add water in the pan and simmer for 15 min.Add squid, shrimp, and scallops and simmer for 5 min. Add curry rouxand stir lightly.

*Makes 4 servings.


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Tonkatsu Recipe - Japanese Recipe

Tonkatsu is deep fried pork chop - Japanese pork cutlet.Japanese Pork Recipes

INGREDIENTS:

4 pork chops 1/2 tsp salt 1/4 tsp pepper 1/4 cup flour 1 egg 1/2 cup panko bread crumbs Vegetable oil for frying

PREPARATION:

Cut the edge of pork chops in several places. Sprinkle salt andpepper on the pork. Put flour lightly on the pork. Dip the pork inbeaten egg. Put panko on the pork and pat them well. Fry the pork in320F oil for a few min. Turn over the pork chops and fry a few moremin. Take out the pork and put them on a paper towel to drain the oil.Cut each tonkatsu into small pieces.

**Serve shredded cabbage and tonkatsu sauce with tonkatsu.

Makes 4 servings
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Garlic and Rum Roast Pork Recipe

Ingredients6 large cloves garlic, peeled2 small white onions, peeled and coarsely chopped1 small bunch parsley, bottom stems discarded (about 1/2 cuploosely packed)1 tablespoon fine sea salt1 tablespoon freshly ground black pepper1/4 cup dark rum

1/2cup light brown sugar1/4cup freshly squeezed lime juice1/4cup olive oil2 pounds fresh pork tenderloin, trimmed of any excess fat

InstructionsPut the garlic, onion, parsley, salt, pepper, rum, sugar, and lime juicein the bowl of a food processor fitted with the steel blade. Processuntil finely chopped, then drizzle in the oil, pulsing just to combine.Transfer the mixture to a small bowl. Put the pork in a large bowl or

on a platter big enough to hold it with the marinade. Vigorously rubthe pork with the marinade, cover, and let marinate in the refrigeratorfor at least 4 hours or, preferably, overnight. Place a skillet overmedium heat. Season the pork with salt and pepper and placve intothe skillet. Sear until golden, about 3 minutes, then turn the pork overto sear the other side, turning again to completely sear all sides,about 3 minutes per side until well browned. Turn the heat down tolow, add the remaining marinade to the pan and partly cover with apot cover to finish cooking, about 5-6 minutes more. Cook until the

internal temperature, using an instant-read thermometer inserted tothe thickest part of the pork reads 155 degrees F. Remove the panfrom the oven, transfer the pork to a cutting board, and let it rest for10 minutes. Carve the pork into 1/2 -inch-thick slices.

Yield: 4 to 6 servings
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Japanese Turkey Steaks

4 Servings

Ingredients:

1/2 tsp. chicken bouillon granules

2 tbsp. boiling water

2 tbsp. soy sauce

2 tbsp. dry sherry

1 tsp. ground ginger

1 clove garlic, crushed

1 Lb. turkey breast, sliced into 3/4" steaks

Directions:

In a large bowl, dissolve the bouillon in boiling water. Stir in soy sauce,sherry, ginger, and garlic.

Marinate turkey breasts in sauce mixture about 45 minutes, turning

frequently.

On an outdoor grill, cook steaks 15 minutes, turning every 5 minutes.

Yakitori Recipe - Japanese Recipe

INGREDIENTS:

2 chicken breasts 1 scallion or leek 2/3 cup teriyaki sauce Bamboo skewers (soaked in water)

PREPARATION:

Cut chicken breasts into bite-sized pieces. Cut the leek/scallion into1inch lengths. Skewer the chicken and leek pieces in alternating order.Grill the skewered chicken, basting with teriyaki sauce.*It's the best to grill over hot coals.

Makes 2 servings
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Teriyaki Chicken Recipe - Japanese Recipe

INGREDIENTS:

3/4 pounds chicken breasts or thighs 2 tbsp sake (rice wine) 4 tbsp soy sauce 4 tbsp mirin (sweet rice wine) 2 tbsp sugar *grated ginger

PREPARATION:

Poke chicken using a fork. Mix other ingredients in a bowl. Marinatethe chicken in the mixture for 15 minutes in the refrigerator. Heatsome vegetable oil in a frying pan. First, fry the skin side of thechicken on medium heat until the skin is browned.Turn the chicken over to fry the other side on low heat. Pour thesauce used to marinate chicken in the pan. Cover the pan and steamcook the chicken on low heat until done. Remove the lid and simmeruntil the sauce becomes thick. Stop the heat. Slice the chicken andserve on a plate. Pour thickened sauce over the teriyaki chicken.Garnish with grated ginger if you would like.

Making Teriyaki Chicken

Prepare Chicken.

Poke chicken, using a fork.
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Combine Seasonings.

Mix soy sauce, mirin, sugar, and sake in a bowl.

Marinate the Chicken.

Marinate the chicken in the sauce for 15 minutes in the refrigerator.

Fry the Chicken.

Heat some vegetable oil in a frying pan. Fry the skin side of the chicken on medium heat

until the skin is browned.
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Turn the Chicken Over.

Making Teriyaki Chicken - Step 5Turn the chicken over to fry the other side on low heat.

Pour the Sauce in the Pan.

Pour the sauce used to marinate chicken in the pan

Steam Cook the Chicken.

Cover the pan and steam cook the chicken on low heat until done
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Simmer the Sauce.

Remove the lid and simmer the chicken until the sauce becomesthick.

Slice the Chicken.

Slice the teriyaki chicken and serve on a plate

Serve the Teriyaki Chicken.

Scoop the sauce from the pan and pour over the chicken. Garnishwith grated ginger if you would like.
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Unagi

Japanese Eel Dishes

Unagi (eel) has been consumed in Japan since the 17th century.Unagi is rich in protein, calcium, vitamin A and E, and it's said to givepeople stamina. For this reason, unagi are eaten the most during thehottest time of the year.

A common unagi dish is unagi-no-kabayaki (grilled eel). Preparedunagi meat (the main bone is removed) is skewered and grilled withsweet basting sauce (kabayaki sauce). It's similar to teriyaki.Prepackaged grilled unagi is available at Asian stores.

The way of cooking unagi-no-kabayaki is slightly different between the

eastern Japan and the western Japan. In the eastern Japan, unagi is steamed

after it is grilled, then it's grilled again. In the western part of Japan, unagi

isn't steamed before grilling.

So, unagi-no-kabayaki in the eastern Japan tends to be softer thanthat of the western Japan. Grilled unagi without basting sauce iscalled shira-yaki since it's white. Shira indicates the color of white inJapanese.

When unagi is grilled over charcoals, the fat from unagi drips andburns, causing smoke. The smoke adds a great flavor to unagi. Thesmell coming from unagi restaurants invite many customers in Japan.

Unagi-no-kabayaki served on steamed rice is called either una-juu or

una-don (unagi rice bowl). Clear soup (suimono) made from unagiliver is called kimo-sui and is served on the side.
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Fried Shrimp Recipe - Japanese Recipe

Fried shrimp is called ebi-fry in Japanese.

INGREDIENTS:

12 large shrimps 1/2 cup panko (Japanese bread crumbs) 1/4 cup all purpose flour 1 egg

oil for frying

PREPARATION:

Peel shrimp and make a couple incisions on the stomach side so thatit stays straight. Put flour on shrimp lightly Dip the shrimp in beatenegg. Cover the shrimp with panko. Heat oil in a deep pan to 350 Fdegree. Fry shrimps until brown.

*Makes 4 servings

Tempura Shrimp Recipe - Japanese RecipeINGREDIENTS:

12 large shrimps 1 egg 1 cup all purpose flour 1 cup ice water Vegetable oil for frying

PREPARATION:Remove heads and shells from shrimps without removing tails.Devein the shrimps. Make two or three incisions in the stomach sidesof the shrimps to straighten them. Lightly press the back of shrimps tostraighten.


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Remove the dirt from the tails of shrimps, using a knife. Dry shrimpson paper towels. Make tempura batter. Heat the oil to 340F degree.Flour shrimps before frying. Dip the shrimps in the tempura batter.Fry the shrimps until crisp.

Tempura Dipping Sauce Recipe

Tempura dipping sauce is called tentsuyu in Japanese. Serve thissauce with tempura.

INGREDIENTS:

1 cup dashi soup stock 1/4 cup mirin 1/4 cup soy sauce 1/2 tbsp sugar

PREPARATION:

Put mirin in a pan and heat. Add soy sauce and dashi soup stock inthe pan. Bring the sauce to a boil.
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Katsudon Recipe

Katsudon is a Japanese rice bowl with tonkatsu (fried pork).

INGREDIENTS:

3 1/2 cup steamed Japanese rice 4 pieces tonkatsu 1 onion 1 1/4cup dashi soup stock 5 tbsp soy sauce 2 tbsp mirin 1 tbsp sugar 4 eggs

PREPARATION:

Slice each tonkatsu into about 1 inch-wide pieces. Slice onion thinly.

Put dashi soup stock in a pan and heat on medium heat.Add soy sauce, mirin, and sugar in the soup. Add onion to the panand simmer for a few minutes. Put tonkatsu pieces in the pan andsimmer on low heat for a few minutes. Beat eggs in a bowl. Bring thesoup to a boil, then pour the eggs over tonkatsu and onion. Turn theheat down to low and put on a lid. Turn off the heat. Serve steamedrice in four deep bowls, then place the simmered tonkatsu on top ofthe rice.

*Makes 4 servings
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