Looking for some good Japanese food recipes…..Can you help someone out?

heres some i like

Beef Teriyaki
INGREDIENTS:
4 beef steaks
3 tbsp soy sauce
3 tbsp mirin
1 tsp fresh ginger juice
1 glove garlic
vegetable oil for frying
PREPARATION:
Mix soy sauce, mirin, fresh ginger juice, and sliced garlic. Marinate beef in the mixture for one hour. Heat vegetable oil in a frying pan and fry steaks quickly. Turn over the steaks. Pour the sauce over the meat and cook for a few min.
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Yakitori Recipe
INGREDIENTS:
2 chicken breasts
1 scallion or leek
2/3 cup teriyaki sauce
Bamboo skewers (soaked in water)
PREPARATION:
Cut chicken breasts into bite-sized pieces. Cut the leek/scallion into1 inch lengths. Skewer the chicken and leek pieces in alternating order. Grill the skewered chicken, basting with teriyaki sauce.
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Pork Kushiage
INGREDIENTS:
1 pound pork fillet
1 onion
2 green pepper
1/4 cup all purpose flour
2/3 bread crumbs
1 egg
vegetable oil for frying
*bamboo sticks
PREPARATION:
Cut pork, onion, and green pepper into bite-sized cubes. Stick pork, onion, and green pepper in a bamboo skewer alternately. Sprinkle salt and pepper over the kabobs. Dip the kabobs in flour, beaten egg, and bread crumbs
Cover the kabobs with plastic wrap and keep in the fridge for 15 min. Heat oil in a large pan into 340 F. Fry the kabobs in the oil until the pork is cooked. Serve kushiage hot with tonkatsu sauce and karashi mustard.
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Rare Cheesecake
INGREDIENTS:
3/4 cup cream cheese, softened
3/4 cup and 2 tbsps plain yogurt
1/3 cup sugar
2 tbsps lemon juice
1 tbsp powder gelatine
1/4 cup water
For Crust: 1 cup crushed graham crackers & 3 tbsps butter & 1 tbsp sugar
PREPARATION:
Mix powder gelatine and water in a small cup and set aside. Combine crushed graham crackers, melted butter, and sugar in a bowl. Press the crumbs into the bottom of a round cake pan (8 inch). Stir cream cheese in a bowl until soften
Put water and gelatine mixture into microwave and heat for a min. Add yogurt, sugar, lemon juice, and gelatine into softened cream cheese and mix well. Pour the filling into the crust and spread evenly. Refrigerate for 3 hours. Serve with your favorite fruit or jam.

Okayu Recipe – Rice Porridge

makes 2 servings

INGREDIENTS:

1/2 cup Japanese rice
3 cups water
1/2 tsp salt
*some chopped green onion
*sesame seeds

PREPARATION:
Wash Japanese rice well and drain. Put water and rice in a pan. (*an earthenware pot is suitable.) Leave it for 30 minutes. Put the pan on medium heat and bring to boil. Turn down the heat and cook the rice for 30-40 minutes.

Add salt before serving. Sprinkle chopped green onion and sesame seeds if you would like.

http://japanesefood.about.com/od/rice/r/okayu.htm

Zoni Recipe

Zoni is Japanese mochi (rice cake) soup. It’s a Japanese tradition to eat zoni on New Year’s holiday. Ingredients for zoni vary region to region. Basically, zoni is seasoned with soy sauce in eastern Japan, and it’s seasoned with shiromiso (white miso) in western Japan.

INGREDIENTS:
4 cups dashi soup stock
4 blocks mochi (rice cake)
1/4 lb. boneless chicken thighs
2 inches carrot, cut into thin rectangles
4 shiitake mushrooms, stems removed and thinly sliced
3 inches negi, or leek, rinsed and diagonally sliced
1/4 lb. fresh spinach, boiled and cut into 2 inches
4 slices kamaboko or naruto (fish cakes)
1 tbsp sake
1 tbsp soysauce
1/2 tsp sugar

PREPARATION:
Cut chicken thighs into small pieces. Put dashi soup stock, chicken, carrot, and shiitake in a medium pot and bring to a boil. Skim off any foam or impurities that rise to the surface. Turn down the heat to low.

Add sake, sugar, and soy sauce in the soup. Simmer for a few minutes. Meanwhile grill mochi in the oven until softened. Add grilled mochi, kamaboko or naruto, and negi slices in the soup.
Makes 4 servings

http://japanesefood.about.com/od/mochi/r/zoni.htm

Nikuman Recipe

Nikuman (niku-manju) are steamed cakes with seasoned ground pork filling. Niku means meat in Japanese. Nikuman are popularly eaten as snacks in fall and winter. Unlike anman (an-manju), nikuman aren’t sweet.
*Makes 8 nikuman

INGREDIENTS:

2 1/2 cup flour
4 tsp baking powder
1/4 cup sugar
2/3 cup warm milk
For Filling:
4 oz. ground pork
1 1/3 oz. boiled bamboo shoot, chopped
1/2 onion, chopped
1 tsp ginger juice
1 tsp oyster sauce
2 Tbsp sugar
1 tsp sesami oil

PREPARATION:

Sift flour and baking powder together in a large bowl. Add sugar in the flour. Pour warm milk in the flour gradually. Knead the dough until it becomes as soft as ear lobes. Divide the dough into 8 balls.

Set aside. Chop onion and boiled bamboo shoot. Put ground pork, onion, bamboo shoot in a large bowl. Add ginger juice, soy sauce, oyster sauce, sugar, and sesami oil in the bowl. Mix well until the meat becomes sticky. Take a ball of dough and flatten by hands. Put a spoonful of meat filling in the center of the dough and wrap it by gathering the dough to the top. Repeat the process to make more manju. Put each manju on a small square sheet of cooking paper. Preheat a steamer on high heat until starts steaming. Place manju in the steamer. Steam about 15 minutes on high heat.

http://japanesefood.about.com/od/pork/r/nikumanrecipe.htm

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I live in the San Gabriel/Valley area in So.California and I was wondering where can I find a japanese snack shop or restaurant that has authentic Japanese street foods? There used to be a Quickly’s Boba shop in Main street alhambra that sold Tako Yaki and Taiyaki , but it closed down. Can anyone help me out?

Mitsuwa Marketplace San Gabriel Store
515 W. Las Tunas Dr., San Gabriel, CA 91776

http://www.mitsuwa.com

If you don’t mind driving to downtown, try Mitsuru cafe in Japanese Village Plaza.
They have many Japanese street foods.
117 Japanese Village Plz Mall Los Angeles, CA 90012

http://www.yelp.com/biz/mitsuru-cafe-los-angeles

I have a cultural fair coming up in two days and need a food to bring

Here are some awesome Japanese recipes for you… Use soba noodles for the first dish… I hope you enjoy these ideas. <3

Japanese Dressing

Ingredients:
2 1/2 oz onion, peeled and finely chopped
3 tablespoons soy sauce
2 tablespoons rice vinegar
1/2 teaspoon granulated sugar
1/4 teaspoon English mustard powder
1 tablespoon grapeseed oil
1 tablespoon sesame oil
sea salt and freshly ground black pepper

Preparation:
Shake all the ingredients together in a jam jar. Once the salt has dissolved, add and shake in 2 tablespoons of water and season again if needed.

Japanese Drunken Chicken

Ingredients:
8 chicken thighs (throw in some legs if you have room)
1/2 c. soy sauce
5 whole dried hot chilies
3 buds star anise
2 cinnamon sticks
3 T. oyster sauce
2 T. hoisin sauce
2 T. Worcestershire
5 chopped scallions
2 T. minced ginger (cut into needles)
2 c. sake
1/3 c. brown sugar or Chinese rock sugar

Preparation:
Lightly brown chicken in a large pan and pour in remaining ingredients. Cover and simmer for 15–17 minutes. Uncover and reduce sauce to a glaze around chicken. (I usually check sauce for sweetness right when I am 5 minutes from serving, adding a tablespoon of soy if I need to.) Serve with steamed green vegetables seasoned with sea salt and toasted sesame seeds and plenty of rice. Chow down.

Japanese Chicken Kabobs

Serve these as appetizers, too — warm or chilled. Allow 1 kabob per serving.

Ingredients:
1 teaspoon finely shredded orange peel
1 teaspoon orange extract
1/2 cup seltzer water or club soda
1/3 cup dry sherry
1/4 cup soy sauce
1/4 cup Splenda
1 clove garlic, minced
1/2 teaspoon grated ginger root
12 oz boneless skinless chicken breast halves
8 green onions

Preparation:
Soak twelve 6-inch wooden skewers in water for 30 minutes. In a small mixing bowl combine the orange peel, extract, club soda, sherry, soy sauce, Splenda, garlic, and ginger root. Set aside 1/4 cup of the marinade mixture to serve with the cooked kabobs.

Cut chicken breast halves into 1-inch pieces. Cut green onions into 1 1/2 inch lengths. Thread 3 chicken pieces and 2 onion pieces onto each wooden skewer, alternating chicken and onions. Place kabobs in a shallow dish and pour marinade over kabobs. Marinate at room temperature for 30 minutes, turning kabobs once. Remove kabobs from marinade, reserving marinade.

Preheat broiler. Place kabobs on the unheated rack of a broiler pan. Broil 4 inches from the heat for 8-10 minutes, or till chicken is tender and no pink remains, turning and brushing with reserved marinade once. Makes 12 skewers.

Japanese Fruitcake

Ingredients:

Cake:
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup chopped raisins or whole currants
1 cup chopped pecans or walnuts
1-1/2 teaspoons ground cinnamon
1-1/2 teaspoons ground allspice
1/2 teaspoon ground cloves
1 cup (2 sticks) butter, softened
2 cups sugar
4 eggs
1 teaspoon vanilla extract
1 cup milk

Lemon-Coconut Filling:
1 cup water
2 cups sugar
1/4 cup lemon juice
1 tablespoon grated lemon zest
About 3-1/2 cups freshly grated coconut, or sweetened, shredded coconut
2 tablespoons cornstarch
1/2 cup cold water

Preparation:
To make the cake, heat the oven to 350 degrees F. Generously butter and flour four 8 or 9-inch round cake pans. Combine the flour, baking powder, and salt in one medium bowl. In another, combine the raisins, pecans, cinnamon, allspice, and cloves. Use a big spoon to stir the flour mixture well, and then to mix the raisins, nuts, and spices together.

In a large bowl, combine the butter and the sugar, and beat with a mixer at high speed to combine them well. Add the eggs one at a time, beating to make a smooth, fluffy mixture. Stir the vanilla into the milk. Add about half the flour mixture, and then half the milk, beating at low speed after each addition only to mix everything together well. Repeat with the remaining flour and milk.

Divide half the batter between 2 of the pans, and set them aside. Stir the raisins, nuts, and spices into the remaining batter. Divide this spiced batter between the 2 remaining pans, and set all 4 cake pans in the oven.

Bake at 350 degrees F for 20 to 25 minutes, until the layers are golden brown, pulling away from the sides of the pans, and spring back when touched lightly in the center. Cool the layers on a wire rack or a folded kitchen towel for 10 minutes, and then turn them out onto the wire racks or onto plates to cool completely, top side up.

While the cake is baking, make the filling. In a heavy medium saucepan, bring the 1 cup of water to a boil over medium heat. Stir in the sugar, lemon juice and zest, and coconut, and bring to a boil. Adjust the heat to maintain a gentle boil, and cook for 7 minutes, stirring now and then. Mix the cornstarch into the cold water, stir well, and then add the mixture to the pan, mixing to dissolve it into the filling. Reduce the heat to a simmer and cook for 3 to 4 minutes, stirring often, until the filling is thickened and clear. Remove from the heat, transfer to a bowl, and cool to room temperature, stirring now and then.

To complete the cake, place a plain, unspiced layer, top side down, on a cake stand or serving plate, and poke little holes all over it so that some of the filling will penetrate the cake. Spread about one fourth of the cooled filling over the layer all the way to the edges. Place a spiced layer over the filling, poke holes all over, and spread with another quarter of the filling. Repeat with the remaining layers and filling, placing the final spiced layer top side up and pouring all the remaining filling over the layer so that a little cascades down the sides of the cake. Let stand for several hours to firm up, and cover and chill overnight. If possible, remove the cake from the refrigerator an hour or so in advance of serving time, to return to room temperature.

I have a school project and I’m doing Japan as my country because I’m 1/4 Japanese. The assignment is to cook or get a recipe from a foreign country. Any Japan recipe that’s appealing and tasty?

Egg and Pesto Sushi

INGREDIENTS-
2 cups uncooked glutinous white rice
4 cups water
6 eggs, beaten
6 sheets nori (dry seaweed)
1/4 cup basil pesto
salt and pepper to taste.

DIRECTIONS
1)Combine rice and water in a saucepan and bring to a boil. Reduce heat to low, cover, and cook for 20 minutes, or until tender and water is absorbed. Leave covered, and let stand for 10 minutes. Remove to a bowl to cool completely.

2)Heat a skillet over medium heat, and coat with cooking spray. Pour in the eggs, and scramble until cooked through. Season them with a little salt and pepper. Remove from heat and set aside.

3)Lay one sheet of nori on a clean work surface, or if you have one, a sushi mat. Wet your hands, and press a layer of cooled rice about 1/3 inch thick onto half of the sheet. Spread a line of pesto across the edge of the rice about 1/2 inch wide. Top with a line of egg. Roll the sheet of nori over the pesto egg and rice to reach the empty part of the sheet. Wet the end, and roll up to seal. Use a knife to cut the roll into 6 small rolls.
this tastes very good!!!!!! and smeellls good tooo…..good luck……

My fav recipe is Teriyaki Salmon on rice. I pan-sear a salmon steak until cooked and slightly browned on the outside, mix in mirin and soy sauce for a quick homemade teriyaki sauce (usually equal amounts but that would be to your taste), reduce the sauce a little and serve over rice. That should take a little less than 30 min.

I’ve decided to do a custom made fortune cookie proposal. This could only work if we dine at a Chinese or Japanese restaurant. Since we both love Japanese and Chinese food, I figured this would be perfect. Does anyone know of any romantic, upscale Japanese or Chinese restaurant in the city? Price is not an issue.

A fortune cookie would embarrass the daylights out of you in an upscale restaurant, they don’t serve them, unless it’s some Top Chef variation, and yours would stick out as if it were a black and white cookie. I would suggest going down to Chinatown and having a marvelous meal at Peking Duck House, fantastic food, whether or not you have the Peking Duck, but have the Peking Duck, it’s a lovely place, and try it there. You might want to have the waiter bring them to you and then say, honey, let’s take these with us, because all of these restaurants are busy, and it might be a lot more romantic for her to open it while walking down the street, Chinatown at night is very romantic and to have her read that by the light of the neon…I’m jealous! Go for the atmosphere, not the price tag, and best of luck to you both!