simple japanese recipes

7/29/2019 Simple Japanese Recipes

1/16

Panna Cotta

A traditional, easy, and delicious Italian custard. I had a difficult time finding a good and easy recipe

on the internet, so I made up my own recipe. It tastes just like the panna cotta served at Italianrestaurants. Serve with warm hot fudge sauce and fresh raspberries on top. This keeps well for severadays in the refrigerator.

Ingredients:1/3 cup skim milk1 (.25 ounce) unflavored gelatin2 cups heavy cream cup white sugar1 teaspoons vanilla extract

Directions

1. Pour milk into a small bowl, and stir in the gelatin powder. Set aside.2. In a saucepan, stir together the heavy cream and sugar, and set over medium heat. Bring to a full

boil, watching carefully, as the cream will quickly rise to the top of the pan. Pour the gelatin andmilk into the cream, stirring until completely dissolved. Cook for one minute, stirring constantlyRemove from heat, stir in the vanilla and pour into six individual ramekin dishes.

3. Cool the ramekins uncovered at room temperature. When cool, cover with plastic wrap, andrefrigerate for at least 4 hours, but preferably overnight before serving.
http://allrecipes.com/Recipe/Chocolate-Velvet-Ice-Cream/Detail.aspx?nextItemId=72567&position=-1&prop24=RD_RecipeArrow_Lefthttp://allrecipes.com/recipe/panna-cotta/photo-gallery.aspxhttp://allrecipes.com/Recipe/Chocolate-Velvet-Ice-Cream/Detail.aspx?nextItemId=72567&position=-1&prop24=RD_RecipeArrow_Left


2/16

Black Sambo

First layer:

Nestle Cream 1 can big Condensed milk 1 can big Knox unflavored Gelatin 2 packs

Second layer:

Evaporated milk 1 can big White sugar 1 cup 1/2 cup Hersheys or Ricoa unsweetened chocolate, melt in 1 cup hot water Knox unflavored Gelatin 2 packs

Hersheys Syrup (original chocolate flavor) for drizzle on top of each slice

First layer:

Melt 2 packs of of Knox in 1/2 cup cold water.

Mix Nestle cream and condensed milk in a pan under low fire. Add the melted Knox to the Nestle cream and condensed milk mixture and continue stirring for

about 10 minutes under low fire.

Place half of the mixture in 139 pan (if u want to make 4 layers) and let cool. Refrigerate for at least 2 hours before adding next layer. Or freeze for 15 minutes for fast results.

Make sure that it is already formed before you pour the next layer.

Second layer:

Melt 2 packs of Knox in 1/2 cup cold water Mix evaporated milk, sugar, and melted chocolate in a pan under low fire. Add the melted Knox to the milk, sugar and chocolate mixture and continue stirring for 10 minutes

under low fire.

Set aside mixture and let it cool. When it is cool enough place mixture on top of the first layer andrefrigerate. You can make 2 or 4 layers.

Let it cool for 2 hours before serving but we suggest you refrigerate it overnight to make sure that BlackSambo dessert is completely formed.

To serve Black Sambo, drizzle Hersheys Chocolate Syrup on top of each slice.


3/16

Mama Slyn Mama Slyn

Papa Eng Papa Eng

Ate Han-han Ate Han-han

Yan-yan Yan-yan


4/16

Okonomiyaki

Ingredients

5 Tbsp plain flour 1 Tsp baking powder 70 ml water [or Dashi stock) 1 egg 2 cups shredded cabbage Any other veggies (ie. corn and spring onions) or meats (ie. cooked bacon or ham)

that you like.

Cooking oil (little for frying) Toppings:

o Whole egg mayonnaise (or Japanese mayonnaise)o BBQ sauce (or Okonomiyaki sauce)o Seaweed flakes/dried fish flakes (optional)

Mix the ingredients. Mix the flour, baking powder, and water (a little at a time)until it makesa smooth batter. Then mix in the egg. Add shredded cabbage, and any other ingredientsyou like. Mix.

Prepare your cooking surface. Add a little vegetable oil to a frying pan and heat tomedium-high heat.

Cook for a few minutes. Or until side start to brown. Flip and cook another few minutes.

Add toppings, cut and serve.


5/16

Japanese Vegetable tempura

Ingredients:

Oil for deep frying (Vegetable oil:Sesame oil=10:1)Tempura Ingredients

1 small Japanese sweet potato (satsumaimo) 1/8 medium Kabocha squash 2 inch peeled and precooked lotus root (Renkon no Mizuni) 2 King oyster mushrooms 4 Shiso leaves Tempura Batter (rule is egg water:flour=1:1) 1 cup (250ml) egg water (1 cold egg (40ml) + 210 ml ice water) 1 cup (250ml) cold all purpose flour

Tempura Sauce

3/4 cup (200ml)dashi stock(Kombu dashifor vegetarian) 3 Tbsp. soy sauce 2 Tbsp.mirin 2 tsp. sugar 2 inch daikon radish

Instructions:

1. First, make Tempura Sauce. Combine dashi stock, mirin, sugar, and soy sauce in a small saucepan and bringit to a boil. Then lower the heat and let it simmer until sugar is completely dissolved. Remove from heat and

set aside.

2. Now cut vegetables. Slice Japanese sweet potato into thin pieces and soak in water for 15-30 minutes toremove excess starch. Then dry them using paper towels.

3. Cut kabocha squash and lotus root into thin slices. Soak lotus root in vinegar water (2 cups water + 1 tsp.vinegar).
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6/16

4. Cut King Oyster Mushroom into thin slices.5. Discard the head of eggplant first, then cut it in half lengthwise. Then cut the eggplant lengthwise into very

thin (about 1/8 inch) slices leaving the top 1-inch part intact. Gently press down on the eggplants to fan the

slices out.

6. Heat the 1 inch of oil in a pot. When the oil temperature is the desired temperature, start making thebatter.*

7. Crack the egg into very cold water.8. Whisk vigorously and discard the form on the surface.9. As you slowly pour the egg mixture into the flour, mix the butter with chopsticks in a figure 8 motion (mix

about at most 1 minute). Do not over mix and please leave some lumps in butter. Keep the batter cold all the

time.**

10.Start deep frying from the root vegetables as oil temperature needs to be a bit lower than non-rootvegetables. If the ingredient is wet, dry them with paper towel before dredging in the batter.***

11.For root vegetables, deep fry around 320F (160C). For vegetables and mushrooms, 338-356F (170-180C).Do not over crowd with ingredients. Remember you only put ingredients taking up about 1/2 of oil surface

area.**** For shiso leaves, sprinkle a bit of sifted flour on the back of leaves and dip only the back of leaf into

the batter and deep fry for 15 seconds.*****12.Transfer tempura to a wired rack or paper towel to remove excess oil.13.Between batches, make sure to remove the crumbs, which will burn and turn the oil darker if you dont take

it out.

14.Grate daikon and squeeze water out. Serve with tempura and when you eat it, place the grated daikon intempura sauce. Serve tempura immediately.

Notes

* Make batter right before deep frying to avoid activation of wheat gluten.

** Add 1-2 ice cubes in the batter or put the batter bowl in a larger bowl containing ice water in order to

keep the batter cold all the time.

*** While tempura is being fried, moisture from the ingredients will be evaporated and tempura will

become crispy. However, if the ingredients have extra moisture, the tempura will become soggy after being

deep fried.

**** When you put too many ingredients, the oil temperature will drop quickly. Make sure to keep the right

temperature all the time.


7/16

Kakiage TempuraMakes 4 servings

1/2 onion, sliced thinly2 medium carrots, julienned1 egg

1/2 to 3/4 cups (150ml) ice water

scant 1 cup (200ml) flourshrimp

oil for frying

Heat a fryer or pot with oil to 340F (170C). Put the carrots and onion in a medium bowl and toss.

In another bowl, mix together the ice water and egg. Add the flour and combine. Some lumps are okay, so dontover mix.

Just before frying, add some of the onion and carrots to the batter. Toss swiftly a few times and drop in the oil

(you can use a large spoon and your chopsticks to grab a portion). A lot of small bubbles with form, then slow

down with slightly larger bubbles. Flip, then cook until golden. Drain on paper towels. Repeat with the rest of

the vegetables.


8/16

Mixed Rice with Pork and Bamboo Shoots |Makes 4 servings

1.75 cups (400ml) uncooked Japanese short-grain rice (I use 30% polished brown rice)

7 oz. (200g) canned boiled bamboo shoots, sliced thinly in bite-sized pieces

3.5 oz. (100g) thinly sliced pork, sliced in 1 pieces1 Tbsp canola oil

3 Tbsp shoyu1 Tbsp sake2 Tbsp mirin

1 Tbsp sugar

ground black pepper

Wash and cook rice.

Heat oil in a pan over medium heat. Add the pork and fry until the meat is no longer pink. Add the bamboo

shoots and fry for a minute or so. Next, add the shoyu, sake, mirin, and sugar. Continue cooking until there is a

little liquid left in the pan, stirring occasionally.

Once the rice is cooked and has steamed for 10 mins, add the pork and bamboo shoots. Fold in the ingredients

until combined, but do not over mix, otherwise the rice will get starchy. Serve the rice topped with a littleground pepper.
http://www.humblebeanblog.com/2012/03/mixed-rice-with-pork-and-bamboo-shoots/mazegohan_1571/


9/16

GyozaAdapted fromSteamy Kitchen

4 cups finely chopped napa cabbage (Ive used regular cabbage and the texture was different, but still works)

1/2 tsp salt1/2 lb ground pork

1/2 Tbsp grated ginger3 cloves garlic3 stalks green onion

2 tsp red miso (Ive used white miso and I wouldnt recommend it. The flavor is not strong enough)1 tsp sesame oil

1/4 tsp sugargyoza wrappers

Put the cabbage in a large bowl. Sprinkle with the salt and toss. Let it sit for at least 10 mins. If youre using regular greencabbage, let it sit longer. Using a kitchen towel, place the cabbage in the center (you could do this in batches) and squeezethe moisture out of the cabbage by twisting. You want to get as much of the liquid out so your gyoza filling doesnt

become watery.

Put the squeezed cabbage in a bowl and add the rest of the ingredients (except the wrappers, of course). Mix using a fork

or your hands until well combined.

Have a small bowl of water ready. Take a wrapper and place a heaping teaspoon of the mixture in the center. Dip your

finger in the water and brush half the edge with it to moisten. Then, pleat the edge (there are many ways to do this.Steamy Kitchen has a nice photo tutorial, so Im going to direct youthereif you need more instruction). As you makethese, lay them in a cookie sheet and cover with a kitchen towel so they dont dry out. Once I fill a tray, I transfer to the

freezer. When theyre frozen solid, I put them in a ziplock bag for keeping.

To fry, heat a large nonstick skillet over medium heat. Pour oil to lightly coat the pan and place gyoza in rows. Cook untilbrowned on the bottoms, about 3 mins. Pour 1/4 cup of water into the skillet, cover, then lower heat. Cook for 2-3 minsuntil the skins are translucent and the filling is plump. Poke the gyoza to see if firm. If they are, increase heat and cook offthe remaining liquid. If you are cooking frozen gyoza, follow instructions above, but cook covered for about 6 mins.

Serve with shoyu and vinegar or Chinese black vinegar.
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10/16

Chicken Tatsuta Age

2 chicken thighs2 Tbps shoyu

1 Tbsp sake

1 Tbsp mirin1 tsp grated ginger juice

1 clove garlic, grated

3 Tbsp or more katakurikooil for frying

lemon

Slowly heat the oil to 350 F.

In the meantime, poke the chicken all over with a fork, then cut into bite-sized pieces.

Combine the shoyu, sake, mirin, ginger juice, and garlic in a medium bowl. Add the chicken and let marinate

for 10 mins.

Drain the marinade well then, in a new bowl, add the chicken and katakuriko, a tablespoon at a time. Mix well

before each addition. The chicken should be evenly coated, but any excess should be shaken off.

Fry the chicken until golden and cooked through. Serve with lemon wedges.


11/16

Egg Drop SoupAdapted from

Makes 4 servings

2 eggs3 cups (750ml)dashi

1 Tbsp katakuriko

1/2 tsp salt2 tsp shoyu

ginger juice, squeezed from grated gingernori

Crack the eggs in a small bowl and whisk without foaming. Do this by stirring with chopsticks without liftingthe tips of the chopsticks from the bottom of the bowl. Add 1 Tbsp of dashi and stir again to incorporate.

In another small bowl, add the katakuriko and 2 Tbsp of dashi. Mix to combine and set aside.

Put the rest of the dashi in a medium pot over medium-high heat. Bring to a boil, then add the salt and shoyu.

Stir with a ladle and bring to a boil once again. Quickly remix the katakuriko and dashi mixture, then add to the

pot, stirring constantly until it has thickened slightly.

Once it comes to a boil again, add the egg in a constant slow stream with one hand, while stirring with a ladlewith the other. When the egg fluffs to the top, immediately turn off the heat. Serve with a bit of the ginger juice

and crumbled nori.
http://www.humblebeanblog.com/2012/09/video-how-to-make-dashi/http://www.humblebeanblog.com/2012/09/video-how-to-make-dashi/http://www.humblebeanblog.com/2012/09/video-how-to-make-dashi/http://www.humblebeanblog.com/2012/09/video-how-to-make-dashi/


12/16

Hamburger SteakAdapted from

Makes 4 servings

2 tsp oil

1/2 onion, chopped medium

1/2 cup panko (bread crumbs)2 Tbsp milk

3/4 lb (400g) ground beef

1 egg, beaten

2/3 tsp saltpinch ground pepper

pinch ground nutmeg

1 Tbsp sakedaikon, grated

ponzu

Heat oil in a small skillet over medium heat. Add the onions and saute until translucent and soft, about 56

mins. Set aside to cool a bit.

Put the panko in a small bowl and sprinkle with the milk.

In a large bowl, add the ground beef, cooked onion, panko, egg, salt, pepper, and nutmeg. Mix using a fork (orif youre not patient enough like me, use your hands). Once combined, divide the mixture in 4 parts and shape

into oval patties, about 1 inch thick.

Heat a large skillet with additional oil (about 1 1/2 Tbsp) over high heat. When pan is hot, add the patties. If you

cant fit all 4 patties, cook 2 at a time and use half the oil with each batch. Cook for1 min to brown, then turn

heat to low and cook for an additional 2 mins. Flip the patties. Again, turn the heat to high and cook for 1 min.Then, lower the heat, add the sake, then quickly cover and cook for 3 mins. Uncover and check to see if its

done by poking. The patties should be firm and the juices that run should be clear (Mine werent quite done at

this point, so I covered and cooked for a couple more mins.).


13/16

Serve topped with daikon and ponzu.

Chicken SoboroAdapted from

Makes 4 servings

1 lb ground chicken

4 Tbsp sugar2 Tbsp mirin

6 Tbsp shoyu

Egg topping

2 eggs

2 tsp sugar1/2 tsp sake

pinch salt

In a large skillet, add the chicken, sugar, mirin, and shoyu. Turn the heat to medium to medium high andincorporate the liquid into the ground chicken. Cook, stirring constantly until the liquid had evaporated.

In a small bowl, whisk the egg, sugar, sake and salt. Warm a small nonstick skillet over low heat. Add the egg

and scramble slowly, using a rubber spatula to constantly move the egg around in the skillet. Cook well.


14/16

Bacon Korokke

Adapted from

Makes 6 servings

2 large russet potatoes, peeled and cut into about 1.5 inch disks

3/4 cups (about 1/2 onion), chopped finely

2 strips bacon, chopped finely

3 Tbsp heavy cream1/2 tsp salt

pepper to taste

flour1 egg

panko

tonkatsu sauce

Bring the potatoes to a boil in a medium pot. Boil until soft, about 56 mins. Test doneness by inserting a

chopstick in the center.

Meanwhile, saute the bacon and onion in a small skillet over medium heat until the onions are translucent, about5 mins.

Drain well and transfer the potatoes to a bowl. Mash the potatoes or use a potato ricer while still hot. Quickly

add the onion and bacon and mix. Next, add the cream, salt, and pepper and mix.

Set up, each in a separate bowl, the flour, egg, and panko. Shape the potato mixture into small round ovals (howbig and how many is up to you). Coat each lightly with the flour, then egg, then generously with the panko.

Heat a pot with oil for deep frying over medium heat. Fry at 350F until golden brown. Let drain on a papertowel serve with tonkatsu sauce.
http://www.humblebeanblog.com/wp-content/uploads/2013/03/baconkorokke_3124_1024.jpg


15/16

Beer Beef Stew with Bacon and ShimejiMakes 4 servings

Pearl onions are great in this dish, if you can get them. I had to substitute with shallots, which was still good,

but the pearl onions make it a bit special, like little gems. Salting this dish is particularly important. When thestew is simmering, be sure to taste along the way and adjust accordingly. My mom would serve this over ricebut these days Ive made this with mashed potatoes and sauteed spinach on the side. As you would imagine, it

tastes even better the second day.

2 Tbsp butter, divided

2 lbs (1kg) beef stew meat

3.5 oz (100g) bacon, cut into 1/2 inch pieces1 onion, chopped1 large carrot, peeled and cut into 1 inch chunks

3 oz (80g) pearl onions, peeled (I used 2 large shallots cut into quarter wedges)

3.5 oz (100g) shimeji, trimmed and separated into small sections1/2 Tbsp mustard

1 Tbsp brown sugar

1 Tbsp red wine vinegar

1 garlic clove, crushed1 bay leaf

1/2 slice bread, torn into small pieces

1 to 2 cans beer1 beef bouillon cube, dissolved in scant 1 cup (200ml) hot water

salt

pepper
http://www.humblebeanblog.com/wp-content/uploads/2013/03/beerbeefstew_3261_1024.jpg


16/16

Melt 1 Tbsp butter in a large pan and cook beef over high heat. Be sure not to overcrowd the pan. Do this in

batches, if needed. Quickly brown all sides and transfer to a large pot. Season with salt and pepper.

In the same pan, brown the bacon, then add to the pot with the beef.

Again, in the same pan, lower the heat to medium-low and add the chopped onions. Cook slowly, scraping the

bits from the bottom of the pan. Cook until caramelized and golden brown. Add the brown sugar, mustard, andvinegar. Mix well. Add half a can of beer and bring to a boil. Then, pour the onions into the pot with the beef. Iflittle brown bits remain in the pan, add more beer and scrape, then pour into the pot.

Add the remaining beer and bouillon to the pot and turn the heat to low. Add the garlic, a couple pinches salt,pepper, bay leaf, and bread. Cover and gently simmer for 1 hour.

When the hour is almost up, heat a new pan and melt 1/2 Tbsp butter. Add the carrots and cook until they turn

bright orange. Add to the simmering pot and cook for 15 mins.

Melt another 1/2 Tbsp butter over medium heat and cook the pearl onions. Add to the pot and simmer for 30

mins.

Lastly add the shimeji to the pot and simmer for an additional 10 mins.

Taste and add more salt, if needed. If stew becomes dry, add more beer.

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