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    You are in: Home / Cookbooks / Japanese
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    56 recipes in

    Japanese

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    This is the recipe for Sushi rice that I have learned from my father, the Sushi chef at Minado sushi. It's not really a secret recipe, many restaurants prepare rice this way, but it produces really great rice. More of a technique than anything. This is a response to a request in the forum and I hope you guys like it!

    Recipe #119373

    63 Reviews |  By Ma?va

    Living in Japan I discovered this nice Japanese Cheesecake. Myself, I think it's really delicious.

    Recipe #90032

    From Cooking Light (November 2002).

    Recipe #117372

    This recipe comes from Saveur magazine, and it tastes just like the curry we had in Japan. It seems to be a forgiving recipe: I used a sprinkle of dry ginger instead of fresh, left out the bay leaf, used 1/2 cup of apple sauce instead of a grated apple, used chicken bullion instead of stock and used ketchup instead of crushed tomatoes. Serve with freshly steamed rice. It doesn't take a long time to make, and isn't complicated although it has a long list of ingredients. Edit - A few reviewers think that 1/2 cup of applesauce makes it too sweet, so please adjust to your tastes if you decide to substitute it for the apple :-)

    Recipe #215843

    This is simple to throw together, light and tangy. I often vary the ingredients, using honey or orange juice instead of sugar, adding wasabi powder -- whatever I'm in the mood for. The joy of cooking is being creative! If you wish to substitute the oil, use a bland vegetable oil, extra virgin olive oil or "light" olive oil. Regular olive oil is too strong for this recipe.

    Recipe #114822

    I'm hoping this is like what is served at one of our favorite restaurants. I found this on the allrecipes site, it was posted by NELLC.

    Recipe #218950

    This is an easy to prepare fried rice dished passed down by my Japanese mother. You won't find anything like it in the restaurants. Every time we have a family get-together or a covered dish luncheon at work, I am always requested to bring this rice. Being half Japanese, my family would eat this rice as the main part of our meal. Most people would make this as more of a side dish. This recipe makes a lot, so feel free to cut down on the quantities. The beautiful lady in the picture is my mother who I lost to cancer in 2002.

    Recipe #180357

    18 Reviews |  By Dib's

    I got this recipe from my girlfriend Cher-she said not to let any one ingredient drown out the others. When put together it should be a taste of its own, DO NOT use Miracle Whip.

    Recipe #19861

    Sticky, chewy mochi Taiwanese/Japanese style. All you need is a microwave! Recipe can be multiplied, but I usually just make a small batch.

    Recipe #126014

    I use this everytime I make onion rings, hot poppers and other fried finger food. Once you use it for the first time, you won't have to reach for the recipe again, cuz it's so easy. To make more, just change the 1-1-1 to 2-2-2 or more.

    Recipe #164636

    I learned this on a Japanese show where they investigated why regular housewives' gyoza was so yucko compared to professional masters' gyozas. Let me share the secret with you....:D

    Recipe #171506

    Quick and easy dish, and it's delicious! It's important to use mirin as sherry/other wine does not give the authentic taste of shogayaki. Serve it with steamed cabbage/other vegetables and japanese rice for a yummy meal! You can substitute pork with sliced beef too.

    Recipe #77183

    13 Reviews |  By Esuka

    I got this recipe out of an authentic Japanese Cuisine book, I tried it because it was simple and seemed legit and it was WONDERFUL! My whole, non-cultural family loved it, even my brother who hardly eats anything (besides mac & cheese and McDonald's) said it was awesome!

    Recipe #119661

    I was recently digging through some recipes that my parent's Japanese maid used while my father (US Navy) was stationed in Yokosuka, Japan during the late '60's and found this really easy salad.

    Recipe #278729

    This is a Japanese style sweet and savory pumpkin recipe. Kabocha has slightly sweet taste, and it is cooked in many different ways in Japanese cuisine. For example, tempura is a popular way to cook kabocha. Cut kabocha into thin slices to make tempura. Also, simmering is a common way. Kabocha tend to keep its shape even if it's simmered. This is a great side dish to accompany a Japanese meal.

    Recipe #179549

    Here is a dish I am famous for both with my friends in Japan and Canada. It was given to me by an aunt in Japan and I wanted to share her recipe with the rest of the world..lol.

    Recipe #119221

    Tamago is Japanese for "egg". Tamago yaki is sushi using an egg, like a sushi omelette. I really love it for it's sweet taste and light texture. You need a tamago pan to make this recipe. Any type of stock can be used in place of the dashi for a less fishy taste. Sounds complicated, but after a bit of practice, it gets much easier.

    Recipe #119558

    This recipe is for the dark sweet sauce served over many types of sushi in restaurants, especially seafood and fish. Tsume is traditionally made with the reduced stock of boiled conger eels (anago). This abbreviated recipe tastes great and takes much less cooking time than the traditional method of preparation. Dashi is a soup and cooking stock considered fundamental to Japanese cooking. Dashi forms the base for Miso Soup, clear broth soups, Japanese noodle broths, and many Japanese simmering liquids. Most people use granulated or liquid instant substitutes found in Asian Markets. A small pastry brush or rubber spatula will allow you to apply this sauce thinly and evenly over your sushi or other choices. American sushi chefs use Tsume to dress everything from avocado-based rolls to tamago. This recipe will keep in the refrigerator for several months. Heat to ambient temperature (or warmer) before use.

    Recipe #256550

    Made this up today for lunch - feel free to use any vegetables and/or leftover meat you have.

    Recipe #115116

    7 Reviews |  By mianbao

    Not what people usually think of when they hear sushi. These are pouches made of fried tofu, that are stuffed with sushi rice. Along with the nori (black seaweed) sushi rolls, this is a cheap and popular type of sushi. From Shinkatei Hyakkajiten Vol. 1, Kodan-sha, 1967. Aburage is fried slices of tofu that can be bought in stores that sell Japanese food. They are often sold 2 pieces to a package, but are also available in Japan in a form that has already been opened into pouches for this sushi. For this recipe, 20 pieces, or 40 half pieces, are necessary.

    Recipe #108385

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