Yum Yum!

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Technorati Tags: Japan

she misses home-style food like a japanese mother would make. Not sushi, any ideas?

YAKISOBA (JAPANESE STYLE NOODLES WITH
SAUCE)

1-2 lbs. thinly sliced beef
4 pkg. Japanese style noodles (chow mein) with sauce
3 carrots, thinly sliced
1/2 head cabbage, chopped
2 yellow onions, sliced
2 tbsp. oil
3 tbsp. sugar
6 tbsp. oyster sauce
Salt and pepper to taste

In big frying pan, heat oil and brown meat. Add all the vegetables and stir-fry until vegetables become tender. Add oyster sauce, sugar, salt and pepper to taste. Set them aside. Cook Japanese style chow mein as directed on the package with sauce. Add vegetables and meat to the chow mein and mix them or heat. Serves 4 to 6 people.

Odango (Japanese traditional snack)

1/2 box MOCHIKO (sweet rice flour)
1 box MORI-NU TOFU or 200 ml water
1/4 cup soy sauce
1/3 cup sugar
1/2 cup water
1 tablespoon starch (with water)

Mix together in a bowl MOCHIKO AND TOFU and water. Shape into balls (1 inch). Prepare boiling water on the stove and drop balls into pan. It is ready to eat when the balls float.

Sauce – In a pan combine soy sauce, sugar, water and stir. Pour starch (with water) into pan when boiling and stir well. Cook until the sauce is sticky.

Chi Chi Dango Mochi

1 pound mochiko (glutinous rice flour)
2 1/2 cups white sugar
1 teaspoon baking powder
2 cups water
1 teaspoon vanilla extract
1 (14 ounce) can coconut milk
1/4 teaspoon red food color
1 1/2 cups potato starch

Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch pan. Whisk together the rice flour, sugar and baking powder; set aside.
In a medium bowl, mix together the water, vanilla, coconut milk and red food coloring. Blend in the rice flour mixture. Pour into the prepared pan.
Cover the pan with foil and bake for 1 hour. Allow to cool completely.
Turn the pan of mochi out onto a clean surface that has been dusted with potato starch. Cut into bite size pieces using a plastic knife. The mochi does not stick as much to plastic knives.

Getting old SUCKS!

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Technorati Tags: Ramen

yup, i wanna make a triditional japanese meal. and im a vegitarian, not a vegan. any idaes?
(just no meat or fish)

These a few fun recipies you could try out

Japanese Vegi Sushi Rolls:
Ingredients
250ml/8¾fl oz sushi rice, measured by volume
2-3 tbsp Japanese rice vinegar or sushi vinegar
pinch of salt
1 tbsp mirin (Japanese sweet rice wine) (optional)
3-4 sheets nori seaweed
¼ firm ripe avocado, halved, pitted and cut lengthways into thin strips and brushed lightly with lemon juice
10cm/4in cucumber, de-seeded and cut into long thin strips
½ red pepper, de-seeded and cut into thin strips
toasted sesame seeds
To serve
Japanese soy sauce
wasabi paste (hot green horseradish)
pink pickled ginger

You will also need a sushi rolling mat or heavy-duty foil.

Method
1. Put the rice in a sieve and wash well under cold running water until the water is clear. Drain, let stand for at least 30 minutes, then transfer to a heavy-based saucepan.
2. Pour in enough water to cover the rice by 2cm (¾in). Cover with a lid and bring to the boil, then reduce the heat and simmer for about 15 minutes until the water is absorbed. Remove the lid, cover the pan with a clean tea towel and replace the lid. Let rest for 10 minutes.
3. Transfer the cooked rice to a large non-metal bowl. (A brown skin may have formed around the pan – simply scrape the rice away from it.) Add the vinegar, salt and mirin, if using, and mix. For perfect sticky rice, stand the bowl near an electric fan, stirring the rice until cooled.
4. To make the sushi rolls, toast the nori over a very low gas flame or electric hotplate for a few seconds until crisp, then put, shiny side down, on the mat or foil. Using wet fingers, put a handful of rice in the centre of the nori and spread it over the top, leaving a 2cm (¾in) band uncovered nearest to you. Using the back of your finger, press a shallow groove down the middle of the rice.
5. Lay 1-2 strips of the avocado, cucumber and pepper in the groove (do not overfill or you will have difficulty rolling up the sushi). Lightly sprinkle with the toasted sesame seeds.
6. Roll the mat or foil, starting from the front edge and rolling away from you, so that the rice and filling are enclosed in the nori if it doesn’t stick once rolled. Remove the rolled sushi and put, join side down, in a flat container while you make the remaining rolls in the same way.
7. Using a sharp knife dipped in hot water,trim and discard the ends, then cut the roll into 1cm (½in) thick pieces. Serve with soy sauce, pink pickled ginger and wasabi. The sushi can be made several hours in advance, left whole, wrapped in cling film and left in a cool place until needed, but do eat on the day of making.

Terriyaki Tofu Steaks:
Ingredients
500g/1lb 1oz fresh firm tofu, cut into 4 pieces
4 fresh or dried shiitake mushrooms (optional)
200g/7¼oz fresh or dried egg noodles
For the teriyaki marinade
125ml/4½fl oz dark soy sauce
125ml/4½fl oz mirin (Japanese sweet rice wine)
125ml/4½fl oz sake
1 tbsp sugar
For the glazed green vegetables
2 tbsp sunflower oil
2 cloves garlic, finely sliced
200g/7¼oz broccoli florets or young purple sprouting broccoli, chopped
1 leek, white and light green parts finely sliced
200g/7¼oz pak choi, quartered lengthways, or spinach, chopped
1 fennel bulb, trimmed and finely sliced
2 tsp cornflour mixed with 4 tbsp cold water
To serve
2 spring onions, finely sliced diagonally
1 tbsp sesame seeds, pan-toasted

Method
1. To make the marinade, put the soy sauce, mirin, sake and sugar in a large frying pan and heat, stirring until the sugar has dissolved. Add the tofu and mushrooms, if using. Simmer gently for about 15 minutes, turning the tofu over halfway through cooking.
2. Transfer the tofu steaks to a lightly oiled baking dish or roasting tin. Spoon a little sauce on top and roast in a preheated oven at 220C/425F/Gas 7 for 10 minutes. Keep them warm. Using a slotted spoon, remove the mushrooms from the remaining sauce, squeeze dry and slice finely. Reserve the sauce.
3. To make the glazed vegetables, heat a wok until hot, then add the oil. Add the garlic, broccoli, leek and sliced mushrooms and stir fry for two minutes. Add the pak choi or spinach and the fennel. Stir fry for two minutes. Add the reserved sauce and 75ml (2½fl oz) water, stir, cover and cook for two minutes. Push the vegetables to the back of the wok, add the cornflour mixture to the bubbling juices and stir until thickened. Mix the vegetables into the sauce. Cook the noodles according to the packet instructions, then drain.
4. To serve, put a nest of noodles on warmed plates and pile on the vegetables. Turn the tofu steaks over and put shiny side up on top of the vegetables. Sprinkle with spring onions and toasted sesame seeds and serve.

Spring Miso Soup:
Ingredients
20g/¾oz instant dashi (Japanese stock) or 3 tsp good quality vegetable bouillon powder
800ml/1½ pints boiling water
4 asparagus spears
2 tbsp white or red miso paste
1 tbsp mirin (sweet rice wine)
1 tbsp soy sauce
200g/7oz silken bean curd, cu

A ryokan is a traditional Japanese bed-and-breakfast, where a nakai serves breakfast and kaiseki (incredible, multi-course Japanese dinners). The one we stayed at was in Kawaguchiko, at the base of Mount Fuji. Each room included a private deck with a *very hot* onsen (hot tub). This was our second dinner.

Duration : 0:10:21

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Technorati Tags: dinner, food, Japan, onsen, ryokan

I have to make A Japanese meal for some friends and i need some foods.
-2 appetizers
-2 entrees
-1 dessert

I dont need recipes, i just need to name of the food…i would like if you can give me 1 vegetarian appetizer and entree, and one that contains meat. I will be choosing the best answer
Thank you

APPETIZER – miso soup (vegetarian), Cucumber Sunomono-(vegetarian), smoked salmon sushi roll, Gyoza

ENTREE – anything teriyaki, Yakisoba Chicken, Hiyashi Chuka Noodles, Chicken Katsu, Soba with Toasted Sesame Seed Sauce (vegetarian)

DESSERT – Chi Chi Dango Mochi