Category: Uncategorized
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Gomoku Japanese Pumpkin/kaboucha
Recipe makes one stuffed pumpkin Ingredients:Mini-pumpkin about 15cms diameter Stuffing:3 dried shiitake mushroomsSmall amount of kikurage mushrooms30g carrot30g gobo3 runner beansUsukuchi shoyu [light soy]250g firm tofu Kuzu-an [Ankake] sauce:1 1/2 cups of water2 Tbsp konbu dashi [see “dashi” in the glossary page for details]2 Tbsp usukuchi shoyu [light soy sauce]20g kuzu (1) Remove the top…
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Japanese sticky ribs and sweet potatoes
Japanese style sticky Pork spare Rib and sweet potatoes Serves 4 people.700kcal for one person (Can be refrigerated 3 day or frozen 3 months after cooking) Ingredients for the marinaide:Soy sauce 1/4 cupOrange marmalade 1/4 cupOyster sauce 2 tablespoon Ketchup 2 table spoon2 table spoons sake2 table spoons brown sugarGarlic grated 1/2 tablespoonGinger grated 1/2…
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Mizore-ni chicken (Snow fleet chicken
4 large boneless chicken thighs1-2 inches daikon2-4 stalks green onion6 tbsp potato starch 1.5 cup mentsuyu either homemade or store bought. 1 tsp grated ginger 2 pinch salt2 pinch pepper InstructionsSlice the green onions.Grate the daikon.Cut the chicken into bite-size pieces, then generously coat with katakuriko, salt and pepper. Heat a pan to medium-high, add…
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Aji no Nitsuke (あじの煮付け)Braised Horse Mackerel in Soy Sauce
Aji no Nitsuke (あじの煮付け)Braised Horse Mackerel in Soy Sauce You can eat the whole fish including the head and the bones with this recipe IngredientsHorse Mackerel1 inches of Ginger (sliced into 5 peices) 5 cloves of Garlic 3-5 Dried ChilliesSeasonings SugarCooking SakeSoy SauceSalt Directions 1. Clean the fish, discard internal organs, wash it with white…
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Gobo & Ume Nimono
INGREDIENTS Ume plum or 1 Tsp ume paste (10-in) length burdock root (gobo) 2 Tbsp sake 1 Tbsp neutral oil for saute 1/4 cup kombu dashi Directions:Peel burdock root and cut into thick sticks of about 1/2 inch long. Making sure to soak in water immediately to prevent browning. Discard water and drain well before…
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Daikon & Beef Nimono
Ingredients:1 lb thin sliced meatdaikon radish2 tablespoons sugar4 tablespoons soy sauce3 tablespoons sake3 tablespoons mirin2.5 cups Dashi stock Instructions:Peel daikon and cut into 1/4 inch thick rounds, then into quarters. Place daikon in pan and cover with water. Bring to a boil and simmer for about 15 minutes or until fork tender with just a…
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Miso Soy Glazed Duck Breast (Yoshoku)
Ingredients 4 tbsp miso paste 5 tbsp soy sauce 2 tbsp mirin vinegar 2 tbsp caster sugar 4 duck breasts Directions Combine miso, soy sauce, mirin & sugar in a small mixing bowl, be sure to fully dissolve the miso paste. Rinse the ducks and make sure to fully pat dry, paying extra attention to…
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Kinpira Gobo きんぴらごぼう
INGREDIENTS2 burdock roots2 carrots sesame oil (I used a avacado oil because that’s what I had and it worked for me)1 tbsp sake1 tbsp soy sauce1 tbsp mirin1-2 tbs spoon powder dashi disolved in 1-2 cup water you want to make enough dashi to just cover the carrot and burdockToasted sesame seeds INSTRUCTIONS:Rinse the root,…
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Kaki Gohan / Oyster rice
Ingredients(for 3-4 servings) 2 1/2 cup. Dashi 2 cups Japanese short grain rice 4 large oysters, shucked and rinsed & soaked in saltwater 6 julliane thin sliced ginger root2 tbsp soy sauce2 tbsp sake½ tsp mirina pinch of salt 1 tbsp finely chopped spring onion for topping Wash the oysters, dissolve the salt in the…
Japanese food & recipes 