i like japan and i want to try some recipes from there because i plan to live there someday. but i cant find any common recipes or how to make them. if yall know how any good ones AND how to make em please let me know! 10 points for best answer. meaning the one who can give the most recipes and how to make em. weather it be websites or you typing it out.

thank you very much!

Check out http://www.cdkitchen.com . They have some great ethnic recipes and im sure some great japanese recipes.

I see a lot of Japanese sandwiches such as tuna or cucumber and I’ve heard they’re really delicious.

If anyone could provide me any recipes, I would really appreciate it
I dont want a history of sandwiches and such.. I just want recipes please

Tonkatsu is breaded deep-fried pork. It’s a popular dish in Japan. Tonkatsu sandwiches are called katsusand.

Ingredients:
* 8 slices white bread
* 4 pieces tonkatsu
* 4 cabbage leaves
* *butter
* *tonkatsu sauce or Worcester sauce

Preparation:
Make tonkatsu and set aside. Slice cabbage into thin strips. Spread softened butter on each slice of bread. Spread some cabbage on a slice of bread and put a tonkatsu on the top. Put some tonkatsu sauce or Worcester sauce over the tonkatsu. Place a slice of bread on the top. Make four sandwiches. Cut each sandwich in half.

Teriyaki chicken sandwich is called teriyaki chicken burger in Japan and is a popular menu at fast food restaurants.

Ingredients:
* 2 chicken breasts
* 4 leaves lettuce
* 1/2 onion
* 4 tbsps mayonnaise
* 5 tbsp teriyaki sauce
* 4 hamburger buns

Preparation:
Flatten chicken breasts and cut them in halves. Marinate chicken in teriyaki sauce for 15 minutes in the refrigerator. Wash and tear lettuce into small pieces. Slice onion into thin rounds. Grill chicken until well-cooked. Put a piece of chicken on the bottom half of a bun and spread some mayonnaise on the chicken. Place onion slices and lettuce over the chicken. Put the other half of the bun on the top.

I would love to try some Japanese dishes! I am not interested in sushi so no restaurants that mostly have sushi or raw fish. ( I don’t like fish that much haha ) It also needs to be kid friendly!
Please help!

Japanica near Southridge Mall; kid friendly, lots of selection, and Habachi tables.

That has lots of JAPANESE recipes with lots of pictures.
thanks!

This website seems to fit your criteria!

http://www.bento.com/tf-recp.html

PS: Looks like they have some awesome recipes, too.

Can someone recommand me some good japanese desert recipes or candy type treat recipes, or you could give me a name of a website that has some tasty japanese desert recipes?

Hi there, Here are a few of the japanese desserts that I have tried and liked!! My favorite would have to be the mochi!!

Anmitsu:
For kanten jello: 1/2 stick agar-agar (kanten) / 6 tbsp sugar / 1 tsp lemon juice
For syrup: 2/3 cup sugar / 2 tbsp lemon juice
For toppings: 1/2 cup anko / a can of peaches or oranges

Directions:
Soak agar-agar in water to soften. Cut the agar-agar into small pieces. Put 1 2/3 cup of water in a pan and put on low heat. Add squeezed agar-agar in the pan and dissolve in the water. Strain the liquid and add sugar and lemon juice.
Pour the liquid in a flat container and cool to firm. Mix 1 cup of water, 2/3 cup sugar, and lemmon juice to make syrup. Cut kanten jello into small cubes. Serve kanten jello and fruits in individual bowls. Pour syrup in the cups and put anko on the top.

Azuki Shiratama (cold sweet dumplings):
1 2/3 cup shiratama-ko (glutinous rice flour)
1/2 – 2/3 cup water
1 1/2 cup anko

Directions:
Put shiratama-ko in a bowl. Add water slowly until the dough becomes as soft as earlobes. Knead the dough. Make small oval-shaped dumplings. Boil water in a large pan and add the dumplings. Boil the dumplings until they float.
Remove the dumplings and cool in cold water. Drain the water and serve dumplings in individuak plates and put anko (sweet azuki beans) on the top.

Christmas Cake (traditional to eat on Christmas eve):

For sponge cake:
3/4 cup all purpose flour
2/3 cup sugar
1 tbsp milk
3 eggs
1 1/2 tbsp butter

For topping:
1 1/2 cups heavy cream
4 tbsps sugar
Various fruits (strawberries, peaches, cherries, and so on)

Directions:
Whisk eggs in a bowl. Place the bowl over warm water in another large bowl and whisk further. Add sugar little by little. When the egg mixture becomes light yellow, sift flour and add to the bowl. Mix the flour lightly in the egg mixture.
Mix butter in warm milk. Add mixture of melted butter and milk in the batter and stir gently. Preheat the oven in 350-degree. Place baking wax papers inside of a round cake pan (18cm). Pour the batter in the pan and bake in the preheated oven for 25-35 min. Remove the cake from the pan and cool it on a rack. Cut the cake in half horizontally. Mix heavy cream and sugar in a bowl. Whip the cream well. Take the half of the whipped cream and mix with chopped fruits. Place the cream on top of a round cake slice. Place another cake slice on top of the cream. Spread the rest of the whipped cream on top and around the cake. Decorate the cake with colorful fruits and Christmas decorations.

Daigakuimo (candied sweet potato):
1 pound sweet potatoes
1/3 cup sugar
1 tsp soy sauce
2 tbsp water
1 tsp sesame seeds
Vegetable oil for frying

Directions:
Cut sweet potatoes into bite-sized pieces. Heat the oil and fry the sweet potatoes at 350F until brown. Mix water, sugar, and soy sauce in a pan. Put the pan on low heat. When the liquid turns sticky, remove from the heat and add fried sweet potatoes. Quickly mix the potatoes with the sticky sugar. Sprinkle sesame seeds over the coated sweet potatoes

Dorayaki (traditional Japanese cake with anko sweet azuki beans filling:
1 cup flour
2/3 cup sugar
1/2 tsp baking soda
3 tbsps water
3 eggs
3/4 pound anko (sweet azuki beans)
*vegetable oil for frying

Directions:
Put eggs and sugar in a bowl and whisk very well. Dissolve baking soda in water. Add the water in the egg mixture. Add sifted flour in the egg mixture gradually. Heat a frying pan and lightly oil it. Pour a scoop of the batter in the pan and make a small pancake.
(*about 4 inches in diameter.) Turn over when bubbles appear on the surface. Repeat this process to make 8-10 pancakes. Cool the pancakes. Make pairs of pancakes and put a scoop of anko sweet beansbetween them. (like an ice cream sandwich.)

Green Tea Pound Cake:
2 large eggs
1 cup flour
2/3 cup sugar
1/2 cup butter
1 tbsp maccha (green tea powder)
1/2 tsp baking powder

Directions:
Cream butter in a bowl. Add sugar in the butter and mix well. Gradually add beaten eggs and stir well. Sift flour, baking powder, and green tea powder together and add the flour to the egg mixture. Pour the batter into a buttered loaf pan. Bake in preheated 340 degrees F oven for about 30-40 minutes.

Green Tea Ice Cream:
3/4 cup milk
2 egg yolks
5 tbsp sugar
3/4 cup heavy cream
1 tbsp maccha green tea powder
3 tbsps hot water

Directions:
Mix hot water and green tea powder together in a bowl and set aside. Lightly whisk egg yolks in a pan. Add sugar in the pan and mix well. Gradually add milk in the pan and mix well. Put the pan on low heat and heat the mixture, stirring constantly.
When the mixture is thickened, remove the pan from the heat. Soak the bottom of the pan in ice water and cool the mixture. Add green tea in the egg mixture and mix well, cooling in ice water. Add whipped heavy cream in the mixture and stir gently. Pour the mixture in an ice cream maker and freeze, following instructions of the ice cream maker. Or, pour the mixture in a container and freeze, stirring the ice cream a few times.

Kushidango (sweet dumplings on skewers):
1 1/3 cup joshinko (rice flour)
3/4 cup warm water
For Sauce: 2/3 cup water
1/2 cup sugar
2 1/2 tbsps soy sauce
1 1/2 tbsp katakuriko (dogtooth violet starch) /cornstarch
1 1/2tbsp water
*Bamboo skewers

Directions:
Put rice flour in a bowl and add warm water. Knead the dough well. Make small round dumplings. Place the dumplings in a steamer and steam them on high heat for 10 min. Cool the dumplings and skewer them in bamboo sticks.

(3-4 dumplings each stick.) Mix water, sugar, and soysauce in a pan and put it on medium heat. Mix the water and katakuriko starch in a cup and set aside. When the sauce boils, add the starch mixture and mix quickly. Slightly grill the skewered dumplings and brush the sauce over them.

Manju (steamed cake)
2 1/2 cup all purpose flour
4 tsps. baking powder
1/2 cup sugar
2/3 cup water
3/4 lb. anko (sweet azuki bean paste)

Directions:
Sift flour and baking powder. Put the four in a large bowl. Add sugar. Pour warm water in the bowl and knead the dough until smooth. Divide the dough into 12 pieces. Make round shapes and flatten them. Put a spoonful of anko filling in the center of the dough.

Wrap the anko by stretching the dough and make it round. Place each manju on a small cooking sheet. Preheat a steamer on high heat. Place manju in the steamer, and steam for 15 minutes.

Kabocha Manju (steamed cake with pumpkin filling):
1 1/3 cup flour
1/2 tbsp baking powder
1/3 cup sugar
1/3 cup water

For Filling:
1/2 lb kabocha (Japanese pumpkin)
1 cup sugar
pinch of salt

Directions:
Peel kabocha pumpkin and cut into small pieces. Heat kabocha in the microwave until soften. Put kabocha in a bowl and add sugar and salt and mash them. Shift flour, baking powder, and 1/3 cup of sugar into a bowl.
Add water and knead the dough. Make eight to ten balls. Take each dough and flatten by hands. Put kabocha filling in the center of the dough and wrap it with the dough to make a round. Repeat this process. Preheat a steamer. Place manju in the steamer and steam over high heat for 10 minutes.

Mochi Ice Cream:
10 scoops ice cream (flavor of your choice)
1 cup glutinous-rice flour (mochiko)
3/4 cup water
1/4 cup sugar
2 tsp. vanilla
corn flour, for dusting
glass bowl
mixing spoon
plastic wrap
cutting board
airtight container

Step 1:
Soften the ice cream, scoop into 10 round balls, and refreeze until hard.

Step 2:
Combine glutinous rice flour and water in a glass bowl. Mix well to paste, then add sugar and vanilla, mix until dissolved.

Step 3:
Cover with plastic wrap and microwave for 2 minutes. It will be half cooked. Remove and stir well while it’s hot.

Step 4:
Cover and return to microwave for 30 seconds. Stir well.

Step 5:
Place plastic wrap over a cutting board. Dust generously with corn flour (this is a must).

Step 6:
Wait for dough to cool. Place onto board and divide into 10 pieces.

Step 7:
Flatten dough with your palm. Wrap each piece of dough around an ice cream ball and refreeze in an airtight container.

***Tips:
– Choose an ice cream flavor that suits mochi suach as green tea, coconut, red bean, mango, vanilla, chocolate , strawberry or coffee.

– You can substitute Splenda for sugar

– The dough will be sticky

– Serve mochi ice cream slightly tawed, unless you have penchant for biting into cold, hard cement!!!

Shu Cream (cream puffs):
3 tbsp butter
2 tsp sugar
1/2 cup water
1/2 cup flour
1 1/2 eggs – 2 eggs
For custard cream filling: 2 tbsps flour / 1/2 cup sugar / 1 cup milk / 2 egg yolks / 1 tbsp melted butter
*powdered sugar

Directions:
Preheat the oven to 375 degrees F. Beat eggs in a bowl. Put butter, sugar, and water in a pan and bring to a boil. Add flour in the butter mixture and stir quickly. Stop the heat. Add eggs slowly in the mixture and mix well.

Put the dough in a plastic bag to squeeze out as small mounds. Make 8 or 9 mounds of dough on an oven pan. Bake them in the 375 degree F oven for 30 minutes. Cool the puffs and cut them in halves horizontally. Make custard cream as follows. Mix egg yolks and sugar in a pan. Add sifted flour in the pan and mix well. Add warm milk in the pan gradually. Place the pan on low heat and stir the mixture constantly until thickened. Stop the heat and add melted butter and stir well. Cool the custard cream. Fill the bottom halves of puffs with custard cream and place the top halves. Sprinkle with powdered sugar.

Kurumi (walnuts) Baked Manju:
1 egg
8 tbsps sugar
1 and 1/4 cup flour
1/2 tsp baking soda
For filling:
1/2 cup dried an (azuki bean paste) powder
1 cup sugar
3/4 cup water
2 tbsps chopped walnuts
*or use 5-6 oz koshi-an (refined sweet azuki bean paste)
For topping:
1 egg yolk
12

any good japanese recipes I could make?

Tempura ,Japanese Way

Koromo ( batter ) 1 Egg beaten
1 c "cold" water
2 tb Dry white wine
1 c Flour
Tentsuyu(dipping sauce) 1 tb Dashi no moto( fish stock)
1 c Water
2 tb Mirin( sweet rice wine )
Or 1 tbs sugar 2 tb Sake ( or dry white wine )
1/4 c Soy sauce

Ginger root to taste Vegetables & fish: EX: Carrots, onions, mushrooms Peppers, zucchini, snow pea, Squash, eggplant etc. etc. "okra " Shrimps, crab, scallops, Squid, cod. etc. etc. Before you begin here a few essential tips to remember: youUll need a deep thick wall pan ( wok o.k. ), filled with 1 inch of peanut oil preferred ( Never lard or shortening ),slice vegetables thin enough for even cooking, fry in small batches and never crowd, and have the temperature of the oil from 340 for vegetables or 360 degrees for fish. Cold water in batter is a must to keep the flour from being sticky .Do a trial try of frying so youUll know how long vegetables or fish need to cook. Author did not mention poultry but I surmise it would be cooked as the fish is. Vegetables and fish were the initial things cooked this way in the history of tempura due to their trade with the Portuguese and Dutch merchants. Make the batter: Beat egg with water. Mix in flour and whisk quickly. Set aside. Make the tempura dip: Boil the dashi no moto ( this is a dried soup stock from fish or poultry usually contained in tea bag type of packing )in the water for 2 or 3 minutes. Turn off the heat and add all the remaining ingredients. Prepare the vegetables or fish but cutting into rings, strips, cubes etc. For fish, dredge in flour before dipping in batter. Vegetables are just dipped into the batter. Let excess batter drip off with either fish or vegetables.( meanwhile you will have had the oil preheated in the pan to the right temperature for either fish or vegetables Drop into oil by hand or use a tbs for vegetable cubes. Take the vegetables or fish out of the oil when slightly browned. Serve the tempura with the Tentsuyu dip along with rice.Place rice in a bowl, top with tempura and a few tbs. of the tentsuyu dip. Or serve tempura over Japanese noodles ( soba ). Note all Japanese ingredients may be found readily in most supermarkets or gourmet grocers today. Also, there are other variations in frying tempura; this is one basic historic method. Prior to using peanut oil, sesame seed oil was used mainly when tempura first became popular in Japan, over 400 years ago.

I like tempura but you may choose something else from here

http://retete-culinare-diverse.ro/en/search.php?keyword=+japanese+&submit=Search

I want to make some japanese foods but i don’t really have any japanese ingredients. Like, i know you can’t actually make japanese food without the japanese ingrediants, but is there a recipe where you can make a japanese food by improvising with american foods. like instead of rice vinegar i just use american vinager. thanks!

Everday Japanese food is really very easy to make and you can use ingredients found in any store. Whether it is fried, baked, boiled, etc., the key is to using soy sauce. Also, just by adding salt, pepper, sugar and/or other spices, you can turn almost any recipe into a Japanese style one.

I buy all of my Japanese groceries and get my cooking tips from the following sites.