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  • Japanese Recipes

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    1 cup white short-grain rice
    2 tbsp rice vinegar
    1 tsp sugar
    1 tsp dry Sherry
    1/2 tsp salt
    1/2 avocado
    fresh lemon juice
    three pieces of toasted seaweed
    1/2 cucumber, peeled seeded and cut into strips
    1/4 pound fresh King crab meat, thawed, picked over, and drained
    Wasabi paste


    fish, rice

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    4 cups sushi rice
    1 small piece kombu (1 1/2x6 inches)
    1/3 cup japanese rice vinegar
    1 1/2 tsp salt
    1 1/2 tbsp sugar
    rice

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    Miso Soup with Tofu

    You will need dashi soup stock for this. Here is that recipe:
    4 cups of water
    8 inch by 2 inch ko

    Ingredients View Full Recipe

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    3 cups dashi soup stock
    1 block tofu
    3-4 tbsps miso paste
    1/4 cup chopped green onion
    soy, organic

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    1 cup shoyu
    3/4 cup sake
    3/4 cup chicken broth
    1/4 cup superfine sugar
    1 1/2 tablespoons minced peeled fresh ginger
    4 large garlic cloves, minced
    1 organic chicken

    chicken, garlic, ginger, soy, sugar

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    Vegetable oil for brushing
    1/4 cup mirin (Japanese sweet rice wine)
    3 tablespoons soy sauce
    3 tablespoons sake or dry Sherry
    2 teaspoons sugar
    3 bunches large scallions
    1 lb skinless boneless chicken thighs (about 3), cut into 1-inch pieces
    Special equipment: 12 (8-inch) wooden skewers

    chicken, scallion, skewers

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    Japanese New Years Soup O Zoni

    The best way to bring in the New Year

    Ingredients View Full Recipe

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    4 dried shiitake mushrooms
    11 oz chicken thighs (deboned - put them aside for later)
    11 oz salmon fillet, skin on, scaled
    2 tbsp sake
    2 oz satoimo
    2 oz daikon, peeled
    2 oz carrots, peeled
    4 scallions, white part only trimmed
    4 mitsuba sprigs, root part removed
    1 lime
    4 large raw tiger prawns, peeled with tails left on
    2 tbsp shoyu
    8 canned ginko nuts
    8 mochi slices
    salt to taste
    chicken, fish, onion, mushrooms, spirits

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    1/2 pound lump crab meat (about 1 packed cup)
    1 teaspoon seasoned rice vinegar
    For nori egg sheets:
    1 1/2 cups lightly beaten eggs (5 to 6 large)
    1 tablespoon mirin
    1 tablespoon water
    1/2 teaspoon salt
    vegetable oil for brushing skillet
    three 8- by 7 1/2-inch sheets toasted nori

    For dipping sauce
    1/3 cup Japanese soy sauce
    2 tablespoons mirin
    2 tablespoons water

    3 ounces (total) plain tobiko (flying-fish roe), flavored/seasoned tobiko*, and/or golden whitefish caviar*

    *available at some specialty foods shops and by mail order in 1-ounce containers from Collins Caviar Co., tel. (800) 226-0342

    crab, egg, maki

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    2 English hothouse cucumbers, peeled, halved, seeded, cut crosswise into 1/4-inch-thick slices
    2 teaspoons sea salt
    8 ounces daikon (Japanese white radish), peeled, cut into 2x1/4-inch sticks

    2/3 cup unseasoned rice vinegar
    2/3 cup sugar
    1 tablespoon minced fresh ginger
    1/8 teaspoon cayenne pepper

    cucumber, daikon, relish

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    1/3 cup rice vinegar
    1 tablespoon miso*

    1 tablespoon chopped fresh basil
    2 teaspoons minced fresh ginger
    1 large garlic clove, minced
    1/4 teaspoon dried crushed red pepper
    2/3 cup vegetable oil


    2 large Japanese eggplants, each cut lengthwise into 6 slices
    1 tablespoon olive oil


    8 cups mixed baby greens

    *Fermented soybean paste is sold at Asian markets, specialty food stores and some supermarkets.

    eggplant, salad, miso

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    1 1/2 teaspoons oriental sesame oil
    1/2 cup minced shallots
    1 tablespoon minced peeled fresh ginger
    1 cup canned low-salt chicken broth
    1/4 cup frozen orange juice concentrate, thawed
    3 tablespoons rice vinegar
    2 tablespoons yellow miso (fermented soybean paste)* or soy sauce
    2 tablespoons chopped fresh cilantro
    *Available at Japanese markets and specialty foods stores and in the Asian foods sections of some supermarkets.

    ginger, miso, cilantro

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    1/2 cup soy sauce
    1/4 cup fresh lemon juice
    2 tablespoons mirin (sweet Japanese rice wine)*
    2 tablespoons water
    1 tablespoon dried bonito shavings (katsuo-bushi)*
    lemon, soy, dipping

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    1 large carrot
    1 cucumber (4 inches long)
    3 tbsp sake
    1/2 tsp sugar
    1/4 tsp salt
    2 toasted nori sheets
    2 2/3 cups prepared sushi rice (check out other recipes on the site)
    1 tsp wasabi paste

    Equipment - rolling mat
    rice, cucumbers, vegetables

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    2/3 cup soy sauce
    1/4 cup mirin (syrupy rice wine, available at Asian markets and some supermarkets) or sweet sherry
    1/4 cup cider vinegar
    1/3 cup sugar
    2 tablespoons chopped fresh gingerroot
    2/3 cup beer (not dark)
    six 1-inch-thick rib or loin pork chops
    pork, chops, in

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    For bonito-flake topping
    Leftover katsuo bushi (dried bonito flakes) from making dashi or 1 cup katsuo bushi fresh from package
    1 tablespoon sake
    1/4 teaspoon sugar
    1 1/2 tablespoons soy sauce
    2 tablespoons sesame seeds, toasted
    For rice
    2 cups Japanese short-grain rice
    2 cups water

    rice, soy, glazed



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