Susan's Home » Japanese

Seared Yuan Salmon

susan — Sun, 07 Oct 2007 02:46:12 +0000

Serves: 4
Time: 00:40

Notes:
Recipe from Cafe Japan

Ingredients

4 pieces of salmon fillet with skin (1 2/3 lb) sea salt Yuan Sauce: 5 tbsp mirin 3 tbsp shoyu 2 tbsp sake juice of 1/2 lime

Directions

1. Pat salmon pieces dry with paper towels and sprinkle with salt 2.Make yuan sauce by mixing ingredients together 3. Marinate the salmon skin side up for 15 min. 4. Heat a frying pan with a little oil. Put fillets skin side up and cook over med heat for 2-3 min. Turn fillets and sear the other side until the fillets are cooked.

Miso Paste

susan — Sat, 06 Oct 2007 23:09:26 +0000

Time: 00:30

Ingredients

3 oz miso (6 tbsp) 3 tbsp sake 3 tbsp sugar juice of 1/4 lime

Directions

1. Put miso in small sauce pan, stir in sake and sugar. Place on low heat. Stir constantly, gradually add 3 tbsp water. Keep stirring until sauce becomes thick but not hard. 2. Add lime juice and remove from heat. Leave to cool at room temp. 3. Store in refrigerator if needed ** Good with grilled tofu, eggplant or potatoes

Chilled Somen Noodles/Dipping Sauce

susan — Sat, 06 Oct 2007 23:02:26 +0000

Time: 00:30

Ingredients

4 oz shiitake mushrooms, stems removed 8 oz asparagus, trimmed 4 oz sugar snap peas 3 tsp toased sesame seeds 2 tsp sesame oil 3 tbsp soy sauce 2/3c loosley packed cilantro, coarsley chopped 3 tbsp rice wine vinegar 1 bg somen noodles (8.8 oz) 1 1/2 oz enoki mushrooms, ends trimmed 3 scallions, greens cut diagonally, whites julienned 6 oz silken tofu cut into 1″ cubes 1-2″ piece ginger julienned

Directions

1. Bring large pot of salted water to a boil and have a large bowl of ice water ready. Blanche the shiitake mushrooms for 20 sec, place in ice water to cool. Repeat the process for asparagus and peas (asparagus boil 1 min. , peas boil 2 min.) 2. With back of rolling pin, crush sesame seeds and combine sesame oil, soy sauce, cilantro and rice wine vinegar in small bowl. Toss shiitake mushrooms with2 tsp above mixture. 3. Bring a large pot of salted water to boil. Add somen noodles and cook 3-5 min. Drain noodles and divide amoung 4 serving bowls. Arrange remaining ingredients on a plate and let guest help themselves.

Eternity Patties

susan — Sat, 06 Oct 2007 22:29:20 +0000

Serves: 4
Time: 00:30

Notes:
Recipe from Japanese Cooking

Ingredients

12 oz gd chicken 1/2 egg beaten 2 tbsp flour 1/2 tsp gd ginger 1/2c flour 2 1/2c dashi 3 tbsp sugar 1 tbsp sake

Directions

1. Combine chicken, egg, 2 tbsp flour, ginger and salt in a bowl. Divide the mixture into 10. 2. Flour hands and form mixture into patties, Coat with flour 3. Score a lattice on top with knife 4. Combine remaining ingredients in large frying pan and bring to a boil 5. Add patties to pan scored side up and swirl liquid over tops. Reduce heat and simmer 3-4 min. 6. Gently turn patties over and cook 5-6 min. 7. Turn over again and increase heat to rapid boil. Quickly swirl over patties for about 2 min. 8. Transfer to serving dish and spoon over some of cooking liquid

Ginger Pork

susan — Sat, 06 Oct 2007 22:17:05 +0000

Serves: 4
Time: 00:30

Notes:
Recipe from Japanese Cookbook

Ingredients

1 2/3 lb boned pork chops 2″ piece ginger, grated 4 tbsp soy sauce 2-3 tbsp oil

Directions

1. Cut pork chops horizontally thin (1″) 2. Sprinkle ginger and soy sauce on slices and marinate 10 min. 3. Heat frying pan, add oil and pan fry pork slices 3 min. on each side or until cooked and golden brown

Tonkatsu

susan — Sat, 06 Oct 2007 22:16:24 +0000

Serves: 4
Time: 00:30

Notes:
Recipe from Japanese Cookbook

Ingredients

4 boned pork loin chops gd pepper and salt all purpose flour 2 eggs beaten dry breadcrumbs veg oil for deep frying For Sauce: 5 tbsp tomato ketchup 1 tbsp worcestershire sauce Prepared mustard

Directions

1. Cut pork chops thin and horizontally 2. Sprinkle with salt and pepper, dredge in flour and shake off excess. Dip in beaten eggs and coat with bread crumbs 3. Heat oil to 350oF and gently slide into hot oil. Deep fry 7-10 min turning 1-2 times 4. Remove and drain 5. Mix ketchup and worchestershire sauce 6. Place fried cutlets on cutting board and cut into slices 7. Serve with sauce and mustard on side.

Daikon and Carrot Salad

susan — Sat, 06 Oct 2007 21:34:34 +0000

Time: 24 hours
Notes:
Recipe from Japanese Cookbook: Good served with hard boiled eggs seasoned with mayo and soysauce and accompanied with cucumber sticks and smoked salmon

INGREDIENTS

8″ daikon 2 carrots 1 tsp salt 3 tbsp sugar 41/2 tbsp rice vinegar 1 tbsp toasted sesame seeds

DIRECTIONS

1. Cut daikon and carrot into thin matchstick slices 2. Place in bowl with salt and leave for about 30min 3. squeeze all water out 4. mix sugar and vinegar until sugar is dissolved 5.Pour over daikon, carrot mix and stir well. Refrigerate 24 hours and sprinkle with sesame seeds when ready to serve

Steamed Chicken

susan — Sat, 06 Oct 2007 21:00:50 +0000

RECIPENAME Steamed Chicken
COURSE_DISH Main Dish
CUISINE Japanese
MAININGREDIENT Chicken
SERVES 04 Servings
TIME_HH_MM 01:15
NOTES
Recipe from Cafe Japan by Emi Kazuko
INGREDIENTS
4 boneless chicken breasts vegetable oil for pan frying 6 tbsp shoyu 7 tbsp mirin 4 tbsp sake
DIRECTIONS
1. Pan fry the chicken in a little oil on high heat for 3-4 min per side until lightly browned 2. In a shallow dish, mix shoyu, mirin, and sake, then lay the chicken breast in the dish. Leave to marinate 20 min. Turn and marinate another 10 min 3.Transfer the marinated chicken breasts to a shallow dish and place on a rack in the steamer. Steam on high heat for 10 min, then turn chicken over and steam another 7 min. As an alternative, place chicken in a casserole and place that into a roasting pan 1/3rd full of water. Cover with foil and cook in a 400oF oven for 25 min 4. Drain, keeping the juice from the chicken warm, put the chicken back in the marinade for 2-3 min 5. Cut the chicken and serve with rice and steamed broccoli
PICTURE

Chicken Teriyaki

susan — Sat, 06 Oct 2007 21:00:14 +0000

RECIPENAME Chicken Teriyaki
COURSE_DISH Main Dish
CUISINE Japanese
MAININGREDIENT Chicken
SERVES 04 Servings
TIME_HH_MM 00:30
NOTES
recipe from cafe Japan by Emi Kazuko
INGREDIENTS
1 pound chicken cornstarch vegetable oil for pan frying 2 tbsp sugar 2 tbsp mirin 2 tbsp sake 2 1/2 tbsp shoyu 4 scallions cut into 2 inch pieces sea salt
DIRECTIONS
1. prick the chicken a few times to prevent it from shrinking, then lightly rub chicken with cornstarch 2. heat 2 tbsp oil in frying pan over high heat. Put the chicken in the pan and pan fry until golden brown. Lower the heat and cook covered until thoroughly cooked. 3.Skim excess oil from the pan, then add sugar, mirin, sake and shoyu. Spoon the juice over the chicken and gently shake the pan to spread the juice evenly 4 Add the scallions and cook for 1 min 5. Serve with sea salt if desired
PICTURE

Tonkatsu

susan — Sat, 06 Oct 2007 20:59:30 +0000

RECIPENAME Tonkatsu
COURSE_DISH Main Dish
CUISINE Japanese
MAININGREDIENT Pork
SERVES 04 Servings
TIME_HH_MM 00:40
NOTES
recipe from cafe Japan by Emi Kazuko
INGREDIENTS
4 pork chops (about 1 1/2 pounds) sea salt and freshly gd blk pepper all purpose flour 2 eggs beaten dry bread crumbs vegetable oil for deep frying TONKATSU SAUCE 5 tbsp ketchup 1 tbsp worchestershire sauce
DIRECTIONS
1. Make a few slits into the fat of the pork cutlets to prevent them from curling during cooking. Sprinkle with salt and pepper, then dredge in flour, dip in the beaten egg and coat with bread crumbs 2. Heat oil for deep frying to 350oF. Deep fry the pork chops for 7-10 min turning once or twice, until well cooked. Remove and drain on wire rack or paper towels 3. Mix ketchup and worchestershire sauce in a sm bowl 4. serve with ketchup mixture and prepared mustard
PICTURE