Japanese Recipes

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

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

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

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

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

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

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

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

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

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

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

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

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

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