This is a really easy and popular recipe in our house. I wish I could show you the "accordian pleats" but if your not sure, a fork's tines around the edge would do! Chicken or ham will work in this too.
Tomoko and her sister cooked this last night. It's from a Japanese cookbook Tomoko's mum sent us. This is our translation of the recipe. The recipe suggests it serves 6-8, but 4 of us ate it as part of a dinner with lots of small courses. I could have eaten all of it! Beef or chicken mince would be good with this too.
These crispy treats are easy to make and go nicely with a Japanese or other Asian meal. I've served them alongside miso soup or a vegetable stir fry and rice. They would also be a nice appetizer at a party. If you have some of the pork filling left over, it's great made into Asian-style burgers as well!
Niku-jaga is a dish referred to as "mothers cooking", or homestyle I guess. It's popular particularly with kids.
* Based on Ilysse's very honest review :-), I should point out that the meat needs to be REALLY thinly sliced, and the sauce is quite mildly flavoured.
These potato croquettes, originally of European origin, have been enthusiastically adopted by the Japanese, and are readily found in shops and restaurants in Tokyo. Serve with a drizzle of Tonkatsu sauce, on a bed of shredded cabbage. For ease of preparation, assemble all the ingredients before beginning. You can make your own Tonkatsu sauce (a recipe follows, which can be doubled if you wish) or buy some commercially made. The Bull-Dog brand" (burudoku tonkatsu soosu) is popular in Japan. Preparation time does not include chilling time.
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.
This is the meal we have when I'm feeling completely lazy. It's so easy, I'm almost ashamed to post! The pork turns out so juicy and flavorful. We've added a small amount of grated ginger to the sauce, but really prefer it "plain."
This recipe was formed when a Japanese chef went to France and tried beef stew. He liked it, so when he went back home, he made his own, and now is fixed in winter,or cold nights, all over Japan, or as it is in Japanese, Nihhon. Mirin can be found in the Asian food Alie, or in a Asian food store.
Rafute is a special-occasion dish, considered to be the epitome of Okinawan cuisine. Pork belly is broiled, cooled, and then slowly simmered in a delectable combination of sake, sugar and soy sauce until the meat is melt-in-the-mouth tender. As it is rich, serve in small quantities with rice.
Sunomono (pronounced soo-noh-moh-noh) is Japanese for vinegared foods. It is a salad made with raw or cooked vegetables, meats, or seafood with a sweet vinaigrette and seasonings. Prep time is minimum chill time.
A recipe from Katsuyo Kobayashi and her book "Quick and Easy Japanese Cookbook". She defeated Iron Chef Chen Kenichi on the popular Food Network t.v. show "Iron Chef". Kobayashi-san claims she can make anyone into an Iron Chef! :)