Japanese Cooking and Recipes

[kenmei]

Originally Posted by yuujirou

tonkotsu sauce works wonders on croquettes
>.>

rice coroquette > potato

[yuujirou]

Originally Posted by kenmei

rice coroquette > potato

what's it matter? >.>'''
as long as the end result is good eatin
x]

[kenmei]

Originally Posted by yuujirou

what's it matter? >.>'''
as long as the end result is good eatin
x]

both is good eating but one is gooder O.x

[RadioKid]

You can find some recipes of basic Japanese foods.

Japanese Basic Recipes

They had once many free japanese recipes in English in this site but now most of them are no longer available.

This link will guide you to more other recipes.

Japanese Basic Recipes

[CarleyGee]

Originally Posted by yuujirou

Better yet >.>''
1. Omit the Honey. There's already sugar there AND the Mirin. Adding honey just Americanises the dish.
2. It's better of you baste the chicken while cooking it over a flame or charcoal.... just letting chicken marinate for a few minutes isn't going to do anything but leave you with tasteless chicken >.>'
3. Yakitori means shiny chicken =3
not "skewered chicken"
4. Recipe TOTALLY omits the soaking of the skewers in water for atleast 30 minutes prior too cooking in order to prevent scorching of the wood >.>
5. Don't use "SOYA" sauce. it's bad for you. Instead opt for a more natural "soy" sauce ^_^
6. American supermarkets now a days are a bit better equipped with foreign ingredients than your recipe suggests >.>'

Thank you, those are great suggestions ^_^
Most of that makes sense for the recipe.

[CarleyGee]

Gomaae is a Japanese side dish and may be translated as "sesame dressing". There are several types of gomaae dishes. We are going to present the most popular one: Gomaae with spinach.

Ingredients:

* Fresh spinach
* 2 tbsp miso* (soya bean paste)
* 2 tbsp sugar
* 2 tbsp ground sesame
* 1 tbsp sake* (Japanese rice wine)

* May not be available in Western supermarkets; but you should be able to find it in Japanese grocery stores that exist in most large European and American cities.

Preparation:

1) Wash the spinach well and put it with the roots first into boiling water.
2) Boil the spinach for about one minute. Be careful not to overcook it.
3) Cool the spinach down under cold water. Then, press the water out of the spinach and cut the spinach into about 3 cm long pieces.
4) Prepare the dressing: Give the miso, sake, sugar and sesame into a bowl and mix it well.
5) Mix the spinach with the dressing as shown on the picture and serve it in small bowls.

[CarleyGee]

Ingredients:

* 200g chopped boiled octopus
* cooking oil
* benishoga (pickled ginger) (to taste)
* chopped negi (or scallions) (to taste)
* tenkasu (or rice crispies) (to taste)

[Batter]:

* 450cc water
* 1 piece konbu (kelp), 10cm square
* 15g powdered katsuo-bushi (shaved dried bonito)
* 200g flour
* 2 eggs

[Sauce]:

* commercial takoyaki sauce
* or worcestershire sauce
* or bulldog sauce
* or mayonnaise (Best Foods or Hellman's)

Cooking time: 10-20 minutes

Servings: 50-60 pieces (4-5 persons)

Takoyaki ("octopus balls") are usually served at street stands, but they can also be made at home. However, it will help if you have a takoyaki grill, or a similar device with 3-centimeter-diameter cups.

Directions - batter

1. Clean the konbu by wiping it lightly with a cloth.

2. Cut the konbu into 2-centimeter-wide partial strips against the grain, but don't cut all the way to the edge -- see illustration.

3. Add the water and konbu to a pot, and cook uncovered over a slow fire.

4. Just before the water starts to boil, remove the konbu from the pot. The liquid should be a light yellowish or greenish color.

5. Add shaved katsuobushi to the water as it starts to boil.

6. After the liquid has been boiling a minute or two, turn off the heat.

7. Quickly remove the shaved katsuobushi from the liquid with a filter or strainer or cloth. Try to remove the katsuobushi while it's still floating on the surface, before it has a chance to sink.

8. Allow the liquid to cool, then add the liquid, flour and eggs to a bowl and mix.

Directions - takoyaki

Make a small test batch of 4 or 5 takoyaki at first, to check the consistency of the batter. Add more flour or water as needed.

1. Oil the takoyaki pan.

2. Add pieces of chopped octopus to each cup.

3. Pour in the batter.

4. Add benishoga, negi and tenkasu to taste.

5. Cook the takoyaki pieces until they achieve the desired degree of firmness, turning them over frequently.

6. Remove from the pan and serve with sauce and/or mayonnaise.

(Anyone with alernate ways to cook this, please give suggestions!)

[yuujirou]

Originally Posted by CarleyGee

Gomaae is a Japanese side dish and may be translated as "sesame dressing". There are several types of gomaae dishes. We are going to present the most popular one: Gomaae with spinach.

Ingredients:

* Fresh spinach
* 2 tbsp miso* (soya bean paste)
* 2 tbsp sugar
* 2 tbsp ground sesame
* 1 tbsp sake* (Japanese rice wine)

* May not be available in Western supermarkets; but you should be able to find it in Japanese grocery stores that exist in most large European and American cities.

Preparation:

1) Wash the spinach well and put it with the roots first into boiling water.
2) Boil the spinach for about one minute. Be careful not to overcook it.
3) Cool the spinach down under cold water. Then, press the water out of the spinach and cut the spinach into about 3 cm long pieces.
4) Prepare the dressing: Give the miso, sake, sugar and sesame into a bowl and mix it well.
5) Mix the spinach with the dressing as shown on the picture and serve it in small bowls.

Good lord.. i'm sorry but how about some original recipes? x]

A better alternative to this one
would be to use black sesame seeds >.>'''

1. Toast the sesame seeds lightly over a med-low flame
2. Ground the black sesame using a traditional japanese ver. of a mortar and pestle.
3. Add sugar, soy sauce, and miring.
4. Stir
5. The sauce will hold for about a week.

The spinach.....
1. Blanch the spinach in boiling water for a few minutes
2. Immediately transfer into a container of ice water
3. Allow to sit for a few minutes to chill spinach
4. Drain
5. Serve w/ the black sesame sauce on top
>.>'''

[yuujirou]

Originally Posted by CarleyGee

Ingredients:

* 200g chopped boiled octopus
* cooking oil
* benishoga (pickled ginger) (to taste)
* chopped negi (or scallions) (to taste)
* tenkasu (or rice crispies) (to taste)

[Batter]:

* 450cc water
* 1 piece konbu (kelp), 10cm square
* 15g powdered katsuo-bushi (shaved dried bonito)
* 200g flour
* 2 eggs

[Sauce]:

* commercial takoyaki sauce
* or worcestershire sauce
* or bulldog sauce
* or mayonnaise (Best Foods or Hellman's)

Cooking time: 10-20 minutes

Servings: 50-60 pieces (4-5 persons)

Takoyaki ("octopus balls") are usually served at street stands, but they can also be made at home. However, it will help if you have a takoyaki grill, or a similar device with 3-centimeter-diameter cups.

Directions - batter

1. Clean the konbu by wiping it lightly with a cloth.

2. Cut the konbu into 2-centimeter-wide partial strips against the grain, but don't cut all the way to the edge -- see illustration.

3. Add the water and konbu to a pot, and cook uncovered over a slow fire.

4. Just before the water starts to boil, remove the konbu from the pot. The liquid should be a light yellowish or greenish color.

5. Add shaved katsuobushi to the water as it starts to boil.

6. After the liquid has been boiling a minute or two, turn off the heat.

7. Quickly remove the shaved katsuobushi from the liquid with a filter or strainer or cloth. Try to remove the katsuobushi while it's still floating on the surface, before it has a chance to sink.

8. Allow the liquid to cool, then add the liquid, flour and eggs to a bowl and mix.

Directions - takoyaki

Make a small test batch of 4 or 5 takoyaki at first, to check the consistency of the batter. Add more flour or water as needed.

1. Oil the takoyaki pan.

2. Add pieces of chopped octopus to each cup.

3. Pour in the batter.

4. Add benishoga, negi and tenkasu to taste.

5. Cook the takoyaki pieces until they achieve the desired degree of firmness, turning them over frequently.

6. Remove from the pan and serve with sauce and/or mayonnaise.

(Anyone with alernate ways to cook this, please give suggestions!)

i don't want to even edit this recipe because of it's extremely impractical nature >.>'''

carley dear....
WHERE do you keep getting these recipes from?
._.'

[CarleyGee]

Originally Posted by yuujirou

i don't want to even edit this recipe because of it's extremely impractical nature >.>'''

carley dear....
WHERE do you keep getting these recipes from?
._.'

Hum, I thought it sounded just about right, but that's why I'm asking for suggestions ^_^
Of course, I think you should mark the mistakes so I can fix them appropriately.

I'd heard of someone making this recipe, and it turned out well for them, but I might have gotten a lot confused.

Went online, searching : Found alternate recipe

Ingredients:

* 1 2/3 cup flour
* 2 1/2 cup dashi soup
* 2 eggs
* 1/2 lb. boiled octopus, cut into bite-size pieces
* 1/4 cup chopped green onion
* 1/4 cup dried sakura ebi (red shrimp)
* 1/4 cup chopped pickled red ginger
* *For toppings:
* fried bonito flakes
* aonori (green dried seaweed)
* Worcestershire sauce or takoyaki sauce
* mayonnaise

Preparation:
Mix flour, dashi soup, and eggs in a bowl to make batter. Thickness of the batter should be like potage soup. Put oil inside cups of a takoyaki grill pan. Pour batter into the cups to the full. Put octopus, red ginger, and green onion in each hole. Grill takoyaki balls, turning with a pick. When takoyaki become rounds and brown, remove them from the pan and place in a plate. Put sauce and mayonnaise on takoyaki and sprinkle bonito flakes and aonori on the top.
*makes 4 servings

I've viewed a few others online, and I see a few that are most like the one I posted in the first.