Recipes Japanese

Recipes Japanese 

Yakisoba Chicken

Japanese buckwheat flour noodles with chicken at their best! Noodles can be found in an Asian foods market. "

Ingredients

1/2 teaspoon sesame oil

     1 tablespoon canola oil

     2 tablespoons chile paste

     2 cloves garlic, chopped

     4 skinless, boneless chicken breast halves - cut into 1 inch cubes

     1/2 cup soy sauce

     1 onion, sliced ​​lengthwise into eighths

     1/2 medium head cabbage, coarsely chopped

     2 carrots, coarsely chopped

     8 ounces soba noodles, cooked and drained

Check All Add to Shopping List

Directions

In a large skillet combine sesame oil, canola oil and chili paste. Stir fry 30 seconds. Add garlic and stir fry an additional 30 seconds. Add chicken and 1/4 cup of the soy sauce and stir fry until chicken is no longer pink. Remove mixture from pan, set aside and keep warm.

In the emptied pan combine the onion, cabbage and carrots. Stir fry until cabbage begins to wilt. Stir in the remaining soy sauce, cooked noodles and the chicken mixture to pan and mix to blend. Serve and enjoy

Perfect Sushi Rice

Here is my recipe for the perfect sushi rice. You can eat this alone or roll into your favorite sushi roll with ingredients of choice. I use strips of carrots, cucumbers and slices of avocado. You can adjust the amount of vinegar in this recipe to suit your taste. "

Ingredients

2 cups uncooked glutinous white rice (sushi rice)

     3 cups water

     1/2 cup rice vinegar

     1 tablespoon vegetable oil

     1/4 cup white sugar

     1 teaspoon salt

Directions

Rinse the rice in a strainer or colander until the water runs clear. Combine with water in a medium saucepan. Bring to a boil, then reduce the heat to low, cover and cook for 20 minutes. Rice should be tender and water should be absorbed. Cool until cool enough to handle.

In a small saucepan, combine the rice vinegar, oil, sugar and salt. Cook over medium heat until the sugar dissolves. Cool, then stir into the cooked rice. When you pour this in to the rice it will seem very wet. Keep stirring and the rice will dry as it cools

Miso Soup

Dashi is a basic stock used in Japanese cooking which is made by boiling dried kelp (seaweed) and dried bonito (fish). Instant dashi granules are sold in conveniently-sized jars or packets and vary in strength. Add more dashi to your soup if you want a stronger stock. You can use yellow, white or red miso paste for this soup. Yellow miso is sweet and creamy, red miso is stronger and saltier. "

Ingredients

2 teaspoons dashi granules

     4 cups water

     3 tablespoons miso paste

     1 (8 ounce) package silken tofu, diced

     2 green onions, sliced ​​diagonally into 1/2 inch pieces

Directions

In a medium saucepan over medium-high heat, combine dashi granules and water; bring to a boil. Reduce heat to medium, and whisk in the miso paste. Stir in tofu. Separate the layers of the green onions, and add them to the soup. Simmer gently for 2 to 3 minutes before serving

Japanese Style Deep Fried Shrimp

Shrimp are seasoned and coated with crispy panko crumbs to make the easiest, tastiest deep-fried shrimp ever! "

Ingredients

pound medium shrimp, peeled (tails left on) and1 deveined

     1/2 teaspoon salt

     1/2 teaspoon ground black pepper

     1/2 teaspoon garlic powder

     1 cup all-purpose flour

     1 teaspoon paprika

     2 eggs, beaten

     1 cup panko crumbs

     1 quart vegetable oil for frying

Directions

Place the shrimp in a bowl and season with salt, pepper and garlic powder. In a small bowl, stir together the flour and paprika. Place eggs and panko crumbs into separate bowls.
Heat the oil in a deep-fryer or deep skillet to 375 degrees F (190 degrees C). Dip each shrimp into the flour mixture, then into the egg, and finally into the panko crumbs to coat. Fry a few at a time until golden brown. This should take no longer than 5 minutes. Remove with a slotted spoon and drain on paper towels before serving