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japanese recipes i've found here on zaar.
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My family used to celebrate every major event at this hole in the wall family owned Japanese steakhouse that closed down so rationally I had to start making it at home to survive. This recipe has become my family's absolute favorite and hopefully it will be for your family too

Recipe #442394

In Japan, tempura masters train as apprentices for years before they’re allowed to make the batter, much less dip and fry the freshest ingredients until they’re golden and crisp. The trick to great tempura is keeping the batter chilled and carbonated, both which create a final dish that’s delicate, crisp, and not doughy. With your iSi Creative Whip, you’ll make tempura like a master in no time.

Recipe #436866

These just sounded like too much fun not to try! Sure enough, the "kids" (the youngest being 17) had a great time "stompin' the noodles!" AND they were utterly delicious! Most of the prep time is actually resting time for the dough. I adapted this recipe from one posted at

Recipe #436447

This is a very simple way to make Japanese oyako donburi. The name literally means "parent and child", referring to the main ingredients, chicken and egg. This version of the recipe came from a magazine put out by CLAIR, a Japanese governmental agency, and although contains a couple of specialty Japanese ingredients, these may be substituted.

Recipe #432136

Recipe #423792

5 Reviews |  By l'ecole

Nifty Japanese recipe with a tangy sauce; you really get the ginger in this! Comes together quite easily. From Mark Bittman in the New York Times.

Recipe #416165

A simple lazy day soup. I broke the instructions into steps but you can pretty much dump everything into the pot from the beginning once the water starts to boil (except for the veggies, unless you don't mind them getting overcooked). I think next time I may add some konyaku (not the noodle type) and maybe garnish with some sliced pink and white fishcake and chopped green onion. I normally eat this as a one dish meal but it may also be eaten as a side dish. It's been suggested by a friend to forget the pepper and chilli flakes and just toss in some kimchee to flavor :)

Recipe #287963

This goes great with my Sesame Tofu Pot Sticker recipe. or any Potsticker recipe you might have. Sweet and tangy and all around a dipping sauce that will be good for almost any Asian dish your putting together. This one is my twist off of a Food Network Recipe. ENJOY from Chef Travis W Holland

Recipe #417882

According to my Japanese Home Style Cooking book, there's a saying in Japan "If we eat pumpkin in the winter solstice (the shortest day of the year) we will not catch cold through the winter." It was known from olden days that pumpkin was a good source of carotin.

Recipe #414298

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

very easy, very few ingredients. saw it on the rachael ray show.

Recipe #414139

3 Reviews |  By VTodd

I am trying to duplicate the clear broth soup that is served at "Miyabi" - our local Japanese steakhouse. Our whole family loves this soup!

Recipe #410663

This is a recipe for a full hibachi style meal. It includes the chicken, veggies, fried rice, and bean sprouts. My husband and I put together a combination of recipes that we found on the interenet and created this one. It is very good for a night in, when you do not wish to pay the expensive prices at the Japanese steak house.

Recipe #408318

This is a delicious comfort food, though it is definitely not traditional. The tonkatsu sauce is also good with fried chicken (especially chicken katsu) and fries. I also use it in my yakisoba. Hold the meat, and you have a delicious side dish. If you want to make it vegetarian, use a vegetarian Worcestershire sauce. This is also good with extra-firm tofu.

Recipe #407821

Recipe is from an Izakaya bar in Yokosuka, Japan.

Recipe #403766

Obviously, since milk was not traditionally used in Japan, Cream Stew must not have started as a Japanese dish, but like Curry Rice, it is now a comfort food, and pretty easy to make. (There are quite a few favorite recipes that are youshoku, western-style.) This is considered regional cooking of Hokkaido the Canada-like northern island where I was an exchange student many years ago. This dish is my own attempt to reproduce something remembered from many years before. Typical home cooking of cream stew involves using a boxed roux, but as this product contains wheat flour, I do the white sauce from scratch. I've found that stirring in sour cream at the end results in the same rich mouth feel I remember from when I was eating wheat products and could use the commercial roux. This trick works for both Cream Stew and Curry Rice. This recipe is a good use for leftover turkey or chicken. You can eat it plain or serve with a starch. In our house, the boys like egg noodles, which I cook in a separate pot as I can't eat them. A more traditional way to add starch is to serve with steamed rice in half the dish and stew in the other half.

Recipe #402911

This is a delicious cloudy broth like the kind served in Japanese restaurants, with diced tofu and seaweed. Adapted from the Everything Vegetrian Cookbook.

Recipe #398973

Light and refreshing easy soup.

Recipe #82682

My daughter, who is taking Japanese classes, wanted to make this recipe from her textbook. I can't tell you how proud of her I was watching her put this together and also how perfectly fantastic this hearty dish was on the cold, rainy evening that it was served. A little info from the textbook....Oyako means "parent and child" (look at the ingredients....chicken and eggs!!) Donburi is for the bowl in which it is served. One variation is tanin ("unrelated" or "outsider") donburi made with beef and egg. Another is Katsudon with the meat being a sliced, breaded pork cutlet. *Nori is thin, paper-like seaweed. ** Mirin is a sweet cooking seasoning containing corn syrup, water, rice wine and vinegar. You may substitute 3 tablespoons of rice wine with 1 tablespoon of sugar. It looks labor intensive but I assure you it is not! Enjoy!!

Recipe #207564

Ray's Boathouse, Seattle, Washington. This exquisite sake kasu black cod is almost synonymous with Seattle's famed Ray's Boathouse. Sake kasu is a thick paste made from the lees, or leftovers, from the sake-fermenting process. It is available by the pound at Japanese specialty stores. This preparation requires 48 hours to achieve its characteristic complex flavor, so plan ahead. To match the flavors of this complex dish, serve an equally complex wine, such as Ponzi Vineyards' Reserve Oregon Pinot Noir. From The Best Northwest Places Cookbook (Volume 1).

Recipe #392782

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