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    You are in: Home / Cookbooks / Japanese
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    Japanese

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    This is one of my main stand ins during winter months when I crave slow cooked flavors of beef. Horseradish and hint of curry may sound strange, but these two flavors go extremely well together. This recipe is not a beef curry recipe. Instead, a small amount of curry is used as a backdrop flavoring only....just a hint of curry and not meant as a curry dish. I love this simple rustic dish. It is a bit Asian and mostly Western inspired. Do not use Asian/Korean style thin beef short ribs used mainly for quick grilling. Although other cuts of beef will work (cubed), beef short ribs is best for this recipe. This recipe will work really well in crock pot too.

    Recipe #187310

    Here is another of my creation. I have many more versions of miso type dressings.

    Recipe #186937

    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

    This is a gyoza recipe we got from Japan. It is the best I've had since moving back to the States. Don't be afraid to get your hands dirty!

    Recipe #254919

    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

    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

    Cooking time is actually marinating overnight.

    Recipe #109213

    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

    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

    Fragrant, delicate ... and tasty

    Recipe #76307

    From the March 2005 issue of Fitness Magazine. Try just a spray of olive oil instead of brushing it on to save on fat. Super quick and easy!

    Recipe #227067

    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

    Hawaii has much Japanese influence. This yummy desert easy to prepare and is an island favorite.

    Recipe #202875

    Stewed eggplant doesn't sound exciting to you? Think that eggplant is only for vegetarians? Or just plain have no idea what to do with eggplant other than eggplant pamesean? Well, this delightful and simple Japanese eggplant dish will change your mind--and your palate-about eggplant. No one I have ever served this to has ever said anything but, "Delicious" or "Amazing" or "How on earth did you make this? I love it!" Asian eggplants are more tender and delicately falvored than the standard variety--but you can use either kind with excellent results. Katsuo-bushi--dried bonito flakes--are a common condiment in Japanese cooking. They come in packages of five packets. Next time you are at an Asian grocers, pick up a package. You can use katsuo-bushi in miso soup, and, together with grater gingerroot and soy sauce, as a lovely topping for cold tofu (this is way yummier than it sounds).

    Recipe #161881

    This is a delicious rice recipe with such a wonderful flavour to it. I like this dish very much! : ) I couldn't find dashi stock so I used miso soup instead. And if you don't want to use fresh shrimp you can use precooked peeled shrimp. Just add them in the last minute of cooking to heat through.

    Recipe #166879

    1 Reviews |  By Latchy

    In answer to a query on the threads,

    Recipe #74848

    Beautiful to look at and tastes so heavenly!! Soft and cottony texture with delicate flavor. Not too sweet, but just right. This is 3 different recipes I put together and made my own. Surprisingly very easy to put together!!

    Recipe #216911

    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

    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

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