Japanese Chicken Wings
Posted by WingsFan91 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 […]
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 […]
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 […]
Peanut Butter Mochi
3 cups water 1 cup granulated sugar 1 (16 ounce) box mochiko (sweet rice flour) Katakuriko (potato starch), for dusting
Filling 1 cup peanut butter 1/4 cup honey
To make filling, combine peanut butter and honey; refrigerate until firm, a few hours or overnight.
Bring water to a boil; add sugar and stir until dissolved. Add […]
Cold Noodles with Dipping Sauce (Soba)
1 (8 1/2 ounce) package soba granules (buckwheat noodles) 1 cup water 1/4 cup soy sauce 3 tablespoons granulated sugar 1/4 teaspoon hon-dashi (dashi granules) 1 scallion (with top), thinly sliced 1 teaspoon grated ginger root 1 tablespoon wasabi powder 1 tablespoon water
Cook noodles as directed on package; drain. Cover […]
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 […]
Japanese Rice Crackers
Source: Another Taste of Aloha - the Junior League of Honolulu, Hawaii - 1994
1 1/2 cups all-purpose flour 1 1/2 cups mochiko (sweet rice flour) 3 tablespoons granulated sugar 2 tablespoons black sesame seeds 2 tablespoons baking powder 1 cup water Vegetable oil for frying
Glaze 1/4 cup corn syrup 1/4 cup granulated sugar […]
Red Bean Cake
2 pounds red beans 2 ounces unflavored gelatine 1/4 cup water 4 cups granulated sugar
Boil beans approximately 3 hours. Rub through a sieve. Dissolve gelatine in the water. Add sugar and gelatine and cook slowly 6 to 8 hours.
Turn into an 8- or 9-inch square pan. Cool. Cut into 1 1/2-inch squares or […]
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 […]
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.
Coffee Jelly
1 envelope unflavored gelatine* 1/4 cup cold water 1 3/4 cups strong, hot coffee 1/4 cup granulated sugar 1/8 teaspoon salt 1 teaspoon vanilla extract Whipped cream Finely ground coffee (optional)
* For a firmer jelly, use 1 1/2 envelopes unflavored gelatine.
Soften gelatine in cold water. Add coffee and stir until gelatine is dissolved. Stir […]
Hiranaka Sukiyaki
Posted by WingsFan91 9/5/2001 8:31 am
1/4 cup granulated sugar 1/2 cup soy sauce 1/4 cup water or mushroom stock 3 onions, sliced thin 4 stalks celery, sliced thin 1 can bamboo shoots 2 bunches green onions, tops, sliced 1 pound beef, cut into strips 1 can mushrooms 2 bunches watercress Small amount shiratake (translucent […]
Miso Shiru (Miso Soup with Bean Curd and Spinach)
Posted by Tiffany 11/30/2001 12:25 pm
Source: World Vegetarian by Madhur Jaffrey (Clarkson/Potter Publishers)
4 cups vegetable stock 24 well-washed spinach leaves 1/2 pound soft, medium or firm bean curd, cut into 3/4-inch cubes 2 scallions, cut into very fine rings (use both white and green portions) 2 1/2 […]
Sakura Sauce
Posted by WingsFan91 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 […]
Japanese Chicken over Rice (Yakitori Domburi)
Yakitori is a sauce usually made with poultry, and it requires no marinating time. Domburi means that the dish is served over rice.
6 large chicken breast halves 1/2 cup soy sauce 1/2 cup mirin or sake 1 teaspoon minced gingerroot 1 clove garlic, minced 2 tablespoons vegetable oil 2 cups […]
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 […]
California Roll
Nori seaweed Prepared sushi rice Crab meat, cut into pieces Avocado, peeled and cut into fine pieces Cucumber, peeled, seeded and cut into fine strips Toasted sesame seeds
Cut nori sheet in half and place it on bamboo mat, shiny side down. Dampen your fingers in water. Spread a thin layer of sushi rice over […]
Soba with Toasted Sesame Seed Sauce
Posted by Marla 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 […]
Teriyaki Beef Stir-Fry
Yield: 4 servings
1 (3/4 pound) flank steak 1/4 cup soy sauce 1/4 cup water 2 tablespoons honey 4 cloves garlic, minced 1/2 teaspoon ginger 1 teaspoon oil 1 onion, chopped 2 cups chopped broccoli 1 green bell pepper, chopped 1 tomato, chopped
Trim fat from beef. Cut into strips. (It is easiest to partially […]
Japanese Shrimp Sauce
From the kitchen of GrannyB
This is the shrimp sauce found in Japanese steakhouses. It is sweet and pinkish-orangish in color. You can substitute fat-free mayo, butter, and 0-calorie sugar, and it still tastes great.
Makes 1 1/4 cups (12 servings).
1 cup mayonnaise 3 tablespoons granulated sugar 3 tablespoons rice vinegar 2 tablespoons melted butter […]
