I’d thought I do something sweet for my boyfriend and make him his favorite food which is Japanese. We never get to eat it since its so expensive so I thought I’d cook it. I’m a begginer cook so difficult recipes please or any great websites would be appreciated. Thank you in advanced. Also, congratulations to all those who answered this question for the 2 points.

Well, you are a great girlfriend.

Some of my favorite Japanese dishes are Curry and Katsu-don (fried chicken cutlets, but you could use pork) on a bed of rice. And what could be better, than to combine these two dishes into one. A flavorful curry with crisp juicy chicken is heavenly. And they take very little time to prepare, and very little ingredients, and it’s fool proof.

Here’s a Katsu recipe that’s similar to mines.

http://allrecipes.com/recipe/chicken-katsu/detail.aspx

The curry? Just break off three pieces of curry cubes into 3 cups of water, heat until thick. If you want to add vegetables, add a couple frozen vegetable mix (like Birdseye peas, carrots, and corn). http://www.quickspice.com/scstore/images/curry-s&b-medhot.jpg

If you want to use the ready made packs that has the vegetables in it, just throw the whole bag into a pot of boiling water for several minutes and pour over the katsu. https://ssl1.lon.gb.securedata.net/japanesekitchen.co.uk/merchantmanager/images/goldcurryveghot.jpg

Serve with rice. Uncle Ben’s is perfectly fine.

Here’s a picture of the final product.

http://heartlandblog.jp/blog/katsu%20curry.jpg

what are some healthy japanese recipes, that are quick and easy, and taste good!

I need some that even little kids will like!

thanks

Kids may be a little funny about sushi if they are not used to it, but if you had a ‘sushi bar" with bowls of rice, bamboo mats and nori, and all the fixings- avocado, shrimp, cucumber, crab sticks, and let them make there own hand rolls or maki- you should have a great time.

edamamae- the soy beans, are really great too for an appetizer.

This link will help with recipes and easy instructions:

http://sushiday.com/archives/2006/10/26/how-to-roll-maki-sushi/

have fun!

I have pre-diabetes and my research suggests a genuine Japanese diet is the way to go. There are lots of Japanese recipes on the internet but I want the ones that are genuine, healthy and can be cooked with ingredients available in Melbourne, Australia (although I guess I could mail order some ingredients if I had to).

Recommendations for Japanese recipe books and even restaurants would be welcome too.

Thanking all Japanese cooks out there in advance.

Japanese food is one of my specialties, I live in Brisbane, & I haven’t had a problem obtaining any Japanese product up here, so I’d say you shouldn’t have a problem getting it in Melbourne, infact you should have a wider range down there. Just check out your Asian supermarkets, they usualy have Japanese sections.

The best Japanese restaurant in Melbourne would be Nobu, he’s considered the best Japanese chef in the world. Hanabishi Restaurant is also very good, that’s where I recieved my Japanese traning.

As for Japanese cookbooks, look for books written by Nobu, Nobu the cookbook is the one I consider to be his best. Also Japanese Cooking : A Simple Art by Shizuo Tsuji & The Japanese Kitchen : 250 Recipes in a Traditional Spirit by Hiroko Shimbo are the best in my opinion.

I like anime and i watch utena, naruto, dn angel, strawberrypanic, gravitation, and many others which are a lot to list. I guess you could say i am a fanatic about anime and japanese culture. anyway, where would i go to buy good japanese groceries and learn how to cook them. is there a grocery store and a special cooking book that would help me out now, without it being too expensive?
is it wise to eat it everyday?

You won’t be able to cook Japanese food everyday because food cost too much and your cholesterol level would skyrocket. I don’t know where you live but in California there are alot of Asian grocery stores you just have to search. Demographics

What are the difference between sukiyaki sauce, tempura sauce and cold noodles dipping sauce? Could they all be the same? Also, I am making sukiyaki sauce with soy sauce, mirin, sake and sugar, do I need to add konbu, dashi or even wasabi? Thank you so very much for answering !!!

Sukiyaki sauce is fairly sweet and usually contains egg. Tempura sauce has a very sharp flavor profile because it is composed of soy and vinegar, and it cuts through the richness of the deep frying. Cold soba sauce is composed of dashi and mirin and miso broth, usually served w/ a small cup of wasabi, scallions and grated radish to mix in as you please. You don’t need to add anything to your sauce, it sounds fine the way it is.

i think that is what it is called, it may be shabuu shabuu

Shabu Shabu is a communal hot pot style meal where boiling broth is placed at the center and you’re given raw ingredients (veggies and meat – usually paper-thin sliced beef). The raw veggies are usually placed in the broth and the meat is cooked by the individual. The broth is eaten at the end where it picks up the flavors from the meat and veggies.

Supposedly, shabu-shabu is the sound the beef makes when you swished in the broth.

A recipe I have starts with cooking soba noodles according to package directions, which are in Japanese. I don’t know nearly enough Japanese to translate it.
Thank you.

Soba is virtually always eaten with chopsticks, and in Japan, it is traditionally considered polite to slurp the noodles noisily. This is especially common with hot noodles, as drawing up the noodles quickly into the mouth acts to cool them down.

Common Soba Dishes

Like many Japanese noodles, soba noodles are often served drained and chilled in the summer, and hot in the winter with a soy-based dashi broth. Extra toppings can be added onto both hot and cold soba. Toppings are chosen to reflect the seasons and to balance with other ingredients. Most toppings are added without much cooking, although some are deep-fried. Most of these dishes many also be prepared with udon.
Dried soba noodles, three bundles in a package
Dried soba noodles, three bundles in a package

Cold Chilled soba is often served on a sieve-like bamboo tray called a zaru, sometimes garnished with bits of dried nori seaweed, with a dipping sauce known as soba tsuyu on the side. The tsuyu is made of a strong mixture of dashi, sweetened soy sauce and mirin. Using chopsticks, the diner picks up a small amount of soba from the tray and swirls it in the cold tsuyu before eating it. Wasabi, scallions, and grated ginger are often mixed into the tsuyu.

* Mori soba 盛り蕎麦 – Basic chilled soba noodles served on a flat basket or a plate.
* Zaru soba 笊蕎麦 – Mori soba topped with shredded nori seaweed.
* Bukkake soba ぶっかけそば – Cold soba served with various toppings sprinkled on top, after which the broth is poured on by the diner. It may include:
o tororo – puree of yamaimo (a Japanese yam with a slimy texture)
o oroshi – grated daikon radish
o natto – sticky fermented soybeans
o okra – fresh sliced okra

* Soba maki – Cold soba wrapped in nori and prepared as makizushi.

Hot

Soba is also often served as a noodle soup in a bowl of hot tsuyu. The hot tsuyu in this instance is thinner than that used as a dipping sauce for chilled soba. Popular garnishes are sliced scallion and shichimi toragashi (mixed chilli powder).

* Kake soba 掛け蕎麦 – Hot soba in broth topped with thinly sliced scallion, and perhaps a slice of kamaboko (fish cake).
* Kitsune soba (in Kanto) or Tanuki soba (in Kansai) – Topped with abura age (deep-fried tofu).
* Tanuki soba (in Kanto) or Haikara soba (in Kansai) – Topped with tenkasu (bits of deep-fried tempura batter).
* Tempura soba 天麩羅蕎麦 – Topped with tempura, usually a large shrimp.
* Tsukimi soba ("moon-viewing soba") – Topped with raw egg, which poaches in the hot soup.
* Tororo soba – Topped with tororo, the puree of yamaimo (a potato-like vegetable with a slimy texture).
* Wakame soba – Topped with wakame seaweed

Soba served on special occasions

Soba is traditionally eaten on New Years Eve in most areas of Japan, a tradition which survives to this day. In the Tokyo area, there is also a tradition of giving out soba to new neighbours after a house move, although this practice is now rare.

Varieties of Soba noodles

Izumo soba, named after Izumo, Shimane Prefecture
Izumo soba, named after Izumo, Shimane Prefecture

The most famous Japanese soba noodles come from Nagano. Soba from Nagano is called Shinano Soba or Shinshu soba. Ni-hachi (two-eight) soba, consists of two parts of wheat and eight of buckwheat.

* Sarashina soba – thin, light-colored soba, made with refined buckwheat
* Inaka soba – "country soba", thick soba made with whole buckwheat

By location

* Shinshu soba – named after the old name of Nagano Prefecture. Also known as Shinano soba. (Shinano=Shinshu)
* Etanbetsu soba – named after the central region of Hokkaidō (Asahikawacity)
* Izumo soba – named after Izumo in Shimane
* Izushi soba – named after Izushi in Hyogo

By ingredients

* Tororo soba or Jinenjo soba – flavored with wild yam flour
* Cha soba – flavored with green tea powder
* Mugi soba – flavored with mugwort
* Hegi soba – flavored with seaweed
* Ni-hachi soba – soba containing 20% wheat and 80% buckwheat
* Towari soba or Juwari soba – 100% buckwheat soba