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What are some easy recipes from Japan?

Im 14 and need some easy recipes from japan, but is still very good!

steps on how to do it will be greatly appreciated!

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4 Responses to “What are some easy recipes from Japan?”

  1. baileykay30 said :

    Sushi Rice
    2 cups sushi or short grain rice
    2 cups water, plus extra for rinsing rice
    2 tablespoons rice vinegar
    2 tablespoons sugar
    1 tablespoon kosher salt

    Miso & corn soup
    4 shallots, minced
    2-inch piece ginger, peeled and thickly sliced
    2 tablespoons vegetable oil
    2 tablespoons all-purpose flour
    1 quart chicken stock
    4 cups water
    1/4 cup miso paste
    3 tablespoons soy sauce
    1 tablespoons fish sauce
    Sugar, to taste (about 1 tablespoon)
    1 teaspoon dark sesame oil
    Dash chili flakes
    5 ounces frozen corn kernels
    1 package firm tofu
    2 big handfuls snow peas (or frozen peas if snow peas are too expensive)
    Sweat shallots and ginger in the oil in a large saucepan. Stir in flour and cook until it looks like wet sand. Whisk in stock and water. Add miso paste, soy sauce, fish sauce, sugar, sesame oil and chili flakes. Bring to a simmer and cook 20 minutes. Add corn and tofu and cook 10 minutes longer. Add snow peas or frozen peas and cook until vibrant green. Season, to taste, with salt.
    Place the rice into a mixing bowl and cover with cool water. Swirl the rice in the water, pour off and repeat 2 to 3 times or until the water is clear.
    Place the rice and 2 cups of water into a medium saucepan and place over high heat. Bring to a boil, uncovered. Once it begins to boil, reduce the heat to the lowest setting and cover. Cook for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes.
    Combine the rice vinegar, sugar and salt in a small bowl and heat in the microwave on high for 30 to 45 seconds. Transfer the rice into a large wooden or glass mixing bowl and add the vinegar mixture. Fold thoroughly to combine and coat each grain of rice with the mixture. Allow to cool to room temperature before using to make sushi or sashimi.

    Shrimp Tempura with soy dipping sauce

    Dipping sauce:
    1 cup soy sauce
    1/4 cup sake
    1 tablespoon hot chili sauce (recommended: Srirachi Hot Chili Sauce)
    1 tablespoon chopped fresh ginger
    2 tablespoons chopped fresh cilantro leaves
    1 pound large shrimp, peeled and deveined
    1 cup rice flour, plus 1 cup for dusting
    1 cup cold seltzer water
    1 egg yolk
    1 tablespoon sesame oil, optional
    Vegetable oil, for frying
    Kosher salt
    Make the dipping sauce: Combine all ingredients in a bowl. Set aside to allow the flavors to develop.
    Butterfly the shrimp by cutting down the back, being careful not to cut all the way through. Open the shrimp like a book and rinse well with cold water.
    Make the Tempura batter: Put 1 cup of rice flour in a bowl and pour in the seltzer. Stir with a whisk to get out all the lumps. Add the egg yolk and blend it in well. The batter should be the consistency of heavy cream. Flavor with sesame oil, if using.
    Heat about 2 inches of vegetable oil to 375 degrees F in a wok or deep fryer. Dry the shrimp well. Dust the shrimp in flour to soak up any remaining moisture, shake off excess. Dip the shrimp into the batter one by one. Drop 4 or 5 pieces at a time in the hot oil. Do not overcrowd the pan. Fry until golden brown, turning once, about 3 minutes. To keep the oil clean between batches, skim off the small bits of batter that float in the oil. Remove the fried shrimp from the oil and drain on paper towels; season them with salt. Serve with the dipping sauce.
    I found these on the food network, I’ve tried all three, they are easy & real good!

  2. V to the T said :

    Here are some very basic, simple ones without much ingredient preparation either. (I’m nineteen, and I understand.)

    Miso Soup (serves four)


    * 2 1/4 cups water
    * 2 ounces firm tofu, cut into 1/4 inch cubes
    * 1 tablespoon light miso paste
    * 2 teaspoons barley miso paste
    * 1/2 cup fresh spinach, washed and chopped
    * 1 green onion, thinly sliced


    1. In a medium saucepan, bring the water to a boil. Ladle out about 1/2 cup of the boiling water, and reserve. Add tofu. Reduce the heat to medium, cover, and cook for 1 to 2 minutes. Add spinach or bok choy; simmer about 1 to 2 minutes, or until the greens are tender. Remove soup from heat.
    2. Blend white miso and barley miso into reserved hot water. Stir into soup. Ladle into bowls, and garnish with scallion. Serve immediately.

    Chicken Katsu (which is Japanese fried chicken)
    (Serves four)


    * 4 skinless, boneless chicken breast halves – pounded to 1/2 inch thickness
    * salt and pepper to taste
    * 2 tablespoons all-purpose flour
    * 1 egg, beaten
    * 1 cup panko bread crumbs
    * 1 cup oil for frying, or as needed


    1. Season the chicken breasts on both sides with salt and pepper. Place the flour, egg and panko crumbs into separate shallow dishes. Coat the chicken breasts in flour, shaking off any excess. Dip them into the egg, and then press into the panko crumbs until well coated on both sides.
    2. Heat 1/4 inch of oil in a large skillet over medium-high heat. Place chicken in the hot oil, and cook 3 or 4 minutes per side, or until golden brown.

  3. *Think Pink* said :

    Okonomiyaki (Japanese Pizza):

    40 min 10 min prep
    3 servings

    1/2 cup flour
    1/2 cup water
    4 tablespoons mashed potatoes
    2 cups shredded cabbage
    6 mushrooms (optional)
    3 tablespoons oil
    1 (155 g) package vegetarian ham (optional)
    4 tablespoons mayonnaise
    4 tablespoons barbecue sauce

    1. Mix together Flour, Water, and Mashed Potatoes and then lastly add the Cabbage. (I know people don’t usually have mashed potatoes hanging about but if you don’t have time to make them before hand, try another egg replacer to see what happens?).
    2. Heat a skillet on medium, adding a little bit of oil. Cut up the Sandwich “Meat” and/or mushrooms and fry them slightly ( if you fry the veggie ham for too long they will become too crunchy). Right over the ham/mushroom pieces, pour in one third of the mix and spread it around in the frying pan so that it becomes a “pancake” shape (Conversely, you can mix the “ham” into the mix above and skip this step).
    3. Cook for 5 mins (I usually cover it with a pan lid).
    4. Flip. Cook for 5 more minutes.
    5. Repeat steps 2 to 4 for the last two pancakes.
    6. Mix together equal parts of mayonnaise and BBQ sauce for the sauce to spread on the “pizza”.
    7. If you’re vegan, you’re on your own for finding/making vegan mayo and bbq sauce, but I know it’s doable!
    8. Note for Eggless option you MUST use Vegan mayo. Mayo has eggs unless stated as Vegan.

  4. Rita said :

    I love Japanese food. I make these recipes at family gatherings.

    Makes 4 servings

    9 ounces (250 gram) red cabbage
    3 Tablespoons vinegar
    3 Tablespoon olive oil
    1 Tablespoon sugar
    2 teaspoon soy sauce
    Dash of pepper

    1. Julienne cabbage. Blanch and drain.

    2. Mix vinegar, olive oil, sugar, soy sauce, and pepper well.

    3. Toss the cabbage in the vinegar mixture. Let stand until cool.

    Make 4 Servings

    10 ounces bean sprouts
    2 Tablespoons Sake
    4 Tablespoons boiling water
    1/5 ounce (5 grams) shaved bonito
    4 Tablespoons soy sauce
    1 knob ginger, julienned

    Marinade Directions:
    1. Boil sake in the water
    2. Add bonito; let cool.
    3. Add soy sauce and ginger
    4. Wash, Drain, then boil briefly until bean portion softens.
    5. Drain.
    6. Add to marinade while hot.

    Make 4 Servings

    10 ounces (300 grams) shrimp
    1 tablespoon soy sauce
    5 tablespoons mayonnaise

    1. Mix soy sauce in mayonnaise in a large bowl.
    2. Rinse shrimp. Peel and devein, leaving tails on.
    3. Chill in mayonnaise mixture 1 to 2 hours.

    How to cook:
    Scrape off the marinade. Sauté in a heated pan.

    Make 4 servings

    2 squid bodies
    2 Tablespoons Mirin
    3 Tablespoons soy sauce
    1 teaspoon liquid from grated ginger

    1. Place a resealable bag in a bowl (to prevent spills. Add all liquid ingredients.
    2. Peel and open the squid. Score diagonally. Cut into two ½-inch squares. Add to bag.
    3. Seal bag. Chill 1 to 2 hours.

    How to Cook:
    Heat a burner-top grill oven low heat. Pat dry. Grill quickly on both sides.

    Make 4 servings

    1¼ pounds (500 gram) chicken thigh meat
    ¼ cup red wine
    ¼ cup soy sauce
    2 Tablespoons honey

    1. Cut chicken in bite-sized pieces. Place in bag with other ingredients.
    2. Seal bag and chill 1 to 2 hours

    How to Cook:
    Pat dry. Dredge in cornstarch. Deep fry until crisp in 340 degrees Fahrenheit (170 degrees C)


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