music-city-missy
Well-known member
We are rolling sushi so that's a no brainer. Only other things I eat on a regular basis are miso soup, edamame, and tempura.
Okay - this week's class is Japanese - anyone got good Japanese T&T recipes?
- Thread starter music-city-missy
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I did make bento boxes (Japanese lunch boxes) for a while, and it was fun but
it's very time consuming and to be honest, I like Scandinavian food better smileys/bigsmile.gif
I also had to drive almost an hour to get to a Japanese grocery store so it was also a lot of work to get all the ingredients.
But, if you are in for a challenge, the Bento box is definitely the way to go. Did you know that Japanese mothers put a lot of effort into making these lunch boxes, as they are supposed to be both nutritious and good looking. They put a lot of effort into the presentation. I mean, A LOT!
Good luck on your Japanese cooking.
it's very time consuming and to be honest, I like Scandinavian food better smileys/bigsmile.gif
I also had to drive almost an hour to get to a Japanese grocery store so it was also a lot of work to get all the ingredients.
But, if you are in for a challenge, the Bento box is definitely the way to go. Did you know that Japanese mothers put a lot of effort into making these lunch boxes, as they are supposed to be both nutritious and good looking. They put a lot of effort into the presentation. I mean, A LOT!
Good luck on your Japanese cooking.
REC: Tonkatsu
From Japanese Cooking by HP Books...
Tonkatsu
1 pound pork tenderloin or pork loin, sliced 1/2 inch thick
Salt and pepper to taste
1/2 cup flour
1 egg, slightly beaten
2 Tbsp. milk
1 cup panko (more if needed)
6 cups peanut oil for frying
1/2 medium red or green cabbage, shredded for plating
Spicy Dipping Sauce
1/2 cup ketchup
2 Tbsp. soy sauce
1 Tbsp. sugar
1 Tbsp. mirin
1-1/2 tsp. Worcestershire sauce
1/2 tsp minced fresh ginger
1 clove garlic, minced
Mix sauce ingredients together and allow flavors to blend for at least 30 minutes.
Prepare dipping sauce and set aside. Lightly pound pork slices until slightly flattened. Season with salt and pepper. In a shallow dish, combine milk and egg. Place panko in separate flat container. Dip pork slices into egg mixture, coating both sides, then into panko. Set aside. Heat oil in a wok or heavy shallow pan. Heat oil to 360ºF. or until a cube of break turns golden brown in 60 seconds. Fry pork, 2 or 3 slices at a time, 6-8 minutes total, or until golden brown and done inside. Larger slices will take slightly longer. Turn slices once or twice during cooking to brown evenly. Skim oil to remove loose crumbs occasionally. Keep cooked meat warm in the oven until all are cooked.
To serve, place a small amount of shredded cabbage onto a plate. Slice one of the cooked pork slices cross-wise into 1/2 inch strips. Scoop up meat as though it were still in one piece and set onto cabbage. Serve with a small dish of Spicy Dipping Sauce.
Susan Fuller Slack
I've made this...and it comes out great. It's recommended as a beginner Japanese menu item.
Other than that...it's rice balls!
From Japanese Cooking by HP Books...
Tonkatsu
1 pound pork tenderloin or pork loin, sliced 1/2 inch thick
Salt and pepper to taste
1/2 cup flour
1 egg, slightly beaten
2 Tbsp. milk
1 cup panko (more if needed)
6 cups peanut oil for frying
1/2 medium red or green cabbage, shredded for plating
Spicy Dipping Sauce
1/2 cup ketchup
2 Tbsp. soy sauce
1 Tbsp. sugar
1 Tbsp. mirin
1-1/2 tsp. Worcestershire sauce
1/2 tsp minced fresh ginger
1 clove garlic, minced
Mix sauce ingredients together and allow flavors to blend for at least 30 minutes.
Prepare dipping sauce and set aside. Lightly pound pork slices until slightly flattened. Season with salt and pepper. In a shallow dish, combine milk and egg. Place panko in separate flat container. Dip pork slices into egg mixture, coating both sides, then into panko. Set aside. Heat oil in a wok or heavy shallow pan. Heat oil to 360ºF. or until a cube of break turns golden brown in 60 seconds. Fry pork, 2 or 3 slices at a time, 6-8 minutes total, or until golden brown and done inside. Larger slices will take slightly longer. Turn slices once or twice during cooking to brown evenly. Skim oil to remove loose crumbs occasionally. Keep cooked meat warm in the oven until all are cooked.
To serve, place a small amount of shredded cabbage onto a plate. Slice one of the cooked pork slices cross-wise into 1/2 inch strips. Scoop up meat as though it were still in one piece and set onto cabbage. Serve with a small dish of Spicy Dipping Sauce.
Susan Fuller Slack
I've made this...and it comes out great. It's recommended as a beginner Japanese menu item.
Other than that...it's rice balls!
sandi-in-hawaii
Well-known member
REC: Skewered Chicken Meatballs (Kushizashi Tori Dango)
When we go to our favorite sushi bar, we usually order a bunch of small plates, like tapas.
This is a nice appetizer...
Skewered Chicken Meatballs (Kushizashi Tori Dango)
9 ounces ground chicken
1 small egg
1 tablespoon sugar
1 tablespoon shoyu
Yuan Sauce:
6 tablespoons mirin
4 tablespoons shoyu
3 tablespoons sake
Soak 8 bamboo skewers in water for 30 minutes before cooking.
Put the ground chicken, egg, sugar and shoyu in a food processor and blend until smooth.
Spoon some of the mixture into your wet hand, and shape into a ball (about half the size of a golf ball). You should have about 24 balls.
Bring a large saucepan of water to a boil and put the chicken balls in. Cook for 7-8 minutes, then drain. (You can prepare up to this stage, then refrigerate the balls.)
Mix together the yuan sauce ingredients in a small saucepan. Bring to a boil over high heat, and reduce the sauce by a third. Remove from heat and set aside.
Thread 3 chicken balls onto each soaked bamboo skewer.
Grill over a charcoal fire, or cook under the broiler, until both sides are golden brown. Remove from heat, one skewer at a time, baste with the yuan sauce, and return to the heat to dry the sauce. Repeat this process 2-3 more times.
When we go to our favorite sushi bar, we usually order a bunch of small plates, like tapas.
This is a nice appetizer...
Skewered Chicken Meatballs (Kushizashi Tori Dango)
9 ounces ground chicken
1 small egg
1 tablespoon sugar
1 tablespoon shoyu
Yuan Sauce:
6 tablespoons mirin
4 tablespoons shoyu
3 tablespoons sake
Soak 8 bamboo skewers in water for 30 minutes before cooking.
Put the ground chicken, egg, sugar and shoyu in a food processor and blend until smooth.
Spoon some of the mixture into your wet hand, and shape into a ball (about half the size of a golf ball). You should have about 24 balls.
Bring a large saucepan of water to a boil and put the chicken balls in. Cook for 7-8 minutes, then drain. (You can prepare up to this stage, then refrigerate the balls.)
Mix together the yuan sauce ingredients in a small saucepan. Bring to a boil over high heat, and reduce the sauce by a third. Remove from heat and set aside.
Thread 3 chicken balls onto each soaked bamboo skewer.
Grill over a charcoal fire, or cook under the broiler, until both sides are golden brown. Remove from heat, one skewer at a time, baste with the yuan sauce, and return to the heat to dry the sauce. Repeat this process 2-3 more times.
sandi-in-hawaii
Well-known member
REC: Tofu Salmon Salad
Tofu Salmon Salad
1/2 head iceberg lettuce, shredded
1 block firm tofu, cut into 1/2" cubes
1 16 oz. Can salmon, flaked
1 medium yellow onion, thinly sliced
1 tomato, chopped
1 12 oz package bean sprouts
1/2 bunch watercress (about 10 stalks?)
Dressing:
5 tablespoons Japanese rice wine vinegar
4 tablespoons soy sauce
2 tablespoons sesame oil
4 tablespoons sugar
2 teaspoons salt
1 teaspoon pepper
Layer salad ingredients in large serving dish in order given. Pour dressing ingredients in small jar with lid. Shake well. Pour over salad right before serving.
Tofu Salmon Salad
1/2 head iceberg lettuce, shredded
1 block firm tofu, cut into 1/2" cubes
1 16 oz. Can salmon, flaked
1 medium yellow onion, thinly sliced
1 tomato, chopped
1 12 oz package bean sprouts
1/2 bunch watercress (about 10 stalks?)
Dressing:
5 tablespoons Japanese rice wine vinegar
4 tablespoons soy sauce
2 tablespoons sesame oil
4 tablespoons sugar
2 teaspoons salt
1 teaspoon pepper
Layer salad ingredients in large serving dish in order given. Pour dressing ingredients in small jar with lid. Shake well. Pour over salad right before serving.
sandi-in-hawaii
Well-known member
REC: Teriyaki Chicken
Teriyaki Chicken
4 lbs. chicken pieces, preferably boneless thighs with skin
1 cup soy sauce
1 cup sugar
4 quarter-sized slices fresh, peeled ginger
2 cloves garlic, smashed
Optional: 1 glob peanut butter (about 1/4 cup)
(The peanut butter is not traditional, but I like the depth that it gives to this sweet marinade.)
Mix all marinade ingredients with a whisk. (It's okay if the peanut butter is not fully blended in) Pour over chicken, marinate overnight.
Pour off marinade, and grill chicken over medium-high heat. (Don't make the grill too hot - the sugar will burn before the dark meat is cooked.)
Teriyaki Chicken
4 lbs. chicken pieces, preferably boneless thighs with skin
1 cup soy sauce
1 cup sugar
4 quarter-sized slices fresh, peeled ginger
2 cloves garlic, smashed
Optional: 1 glob peanut butter (about 1/4 cup)
(The peanut butter is not traditional, but I like the depth that it gives to this sweet marinade.)
Mix all marinade ingredients with a whisk. (It's okay if the peanut butter is not fully blended in) Pour over chicken, marinate overnight.
Pour off marinade, and grill chicken over medium-high heat. (Don't make the grill too hot - the sugar will burn before the dark meat is cooked.)
Here is a Japanese recipe that we like very much. Kasu Salmon
The kasu marinade makes a slightly sweet light crust on the fish when you grill it. I've done this also with tuna, and it was delicious.
And you can make it ahead of time.
Kasu Salmon
Sake kasu is used as a base for a marinade that works best with fatty fish, such as salmon, black cod and bluefish.
1/4 cup sake
1/3 cup sake kasu
1/4 cup sweet white miso
1 tablespoon dark brown sugar
1 tablespoon soy sauce
18 ounce salmon fillet (or 4 steaks) 3/4" thick, cut into 4 pieces
1 teaspoon olive oil
In a small saucepan, bring the sake to a simmer over high heat. Using a long match, ignite the sake. Reduce the heat to low and cook until the flames subside, about 45 seconds. Remove from the heat.
In a food processor, combine the sake kasu, miso, brown sugar soy sauce, warm sake, and 1/4 cup water. Process to form a thin paste.
Spread about one-third of the paste over the bottom of an 8" square glass baking dish. Arrange the salmon in the paste and spread the remaining kasu paste on top. Cover and refrigerate for at least 4 hours and up to 24 hours.
Light a charcoal grill or preheat the broiler. Scrape the kasu paste off the salmon, pat dry with paper towels, and brush lightly with olive oil. Grill or broil the salmon 3" from the heat until the bottom side is lightly golden, 3-4 minutes. Check the fish occasionally; if it begins to char, move it farther from the heat. Turn the fish and cook on the other side until you feel no resistance when a kitchen fork is inserted into the salmn, 2-3 minutes. Serve at once.
Servings:4
198 calories per serving
Source:
Sally Schneider, Food & Wine
The kasu marinade makes a slightly sweet light crust on the fish when you grill it. I've done this also with tuna, and it was delicious.
And you can make it ahead of time.
Kasu Salmon
Sake kasu is used as a base for a marinade that works best with fatty fish, such as salmon, black cod and bluefish.
1/4 cup sake
1/3 cup sake kasu
1/4 cup sweet white miso
1 tablespoon dark brown sugar
1 tablespoon soy sauce
18 ounce salmon fillet (or 4 steaks) 3/4" thick, cut into 4 pieces
1 teaspoon olive oil
In a small saucepan, bring the sake to a simmer over high heat. Using a long match, ignite the sake. Reduce the heat to low and cook until the flames subside, about 45 seconds. Remove from the heat.
In a food processor, combine the sake kasu, miso, brown sugar soy sauce, warm sake, and 1/4 cup water. Process to form a thin paste.
Spread about one-third of the paste over the bottom of an 8" square glass baking dish. Arrange the salmon in the paste and spread the remaining kasu paste on top. Cover and refrigerate for at least 4 hours and up to 24 hours.
Light a charcoal grill or preheat the broiler. Scrape the kasu paste off the salmon, pat dry with paper towels, and brush lightly with olive oil. Grill or broil the salmon 3" from the heat until the bottom side is lightly golden, 3-4 minutes. Check the fish occasionally; if it begins to char, move it farther from the heat. Turn the fish and cook on the other side until you feel no resistance when a kitchen fork is inserted into the salmn, 2-3 minutes. Serve at once.
Servings:4
198 calories per serving
Source:
Sally Schneider, Food & Wine