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    You are in: Home / Cookbooks / Turning Japanese (and thai, and chinese)
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    56 recipes in

    Turning Japanese (and thai, and chinese)

    Aaah i love this food, I would eat it every day if i could. What am I talking about I DO eat it every day! Enjoy
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    Deep fried tofu, or abura-age, is used in soups, one pot cookery, noodle dishes, and in many other ways. It can also be delicious all by itself as a topping on a bowl of rice (domburi). Deep fried tofu can be purchased at most Asian food stores, but it is easily made at home, and all that you'll need is a wok for the deep frying and a colander for rinsing and draining. Deep fried until crisp and golden brown on the outside, abura-aga is amazingly white and soft on the inside! Preparation time includes pressing time.

    Recipe #183563

    Japanese aubergines come in a variety of shapes and sizes. However they are much smaller than the ones we commonly come across in Europe and the USA. Try to find for 10cm long aubergines. Credit goes to Chizuko Moriyama for this recipe.

    Recipe #180156

    There are many versions of sesame noodles on 'zaar. This version is an authentic version that would be used in Japan. The preperation is fiddly but really makes a diference to your dish. This is ideal to serve at an Asian themed dinner party.

    Recipe #183310

    Use as many onions as you like for this. The ingredient list is only a guide as to how much wasabi you should use.

    Recipe #53235

    Adapted from a soy sauce site.

    Recipe #187118

    I got this recipe from Everyday Food Mar/2006 edition. I thought it was perfect on it's own! (DH thought it was perfect with a Ribeye on the side)

    Recipe #157577

    A frequent star in my bento box. This can be eaten hot with rice or cold on wholegrain toast. Tofu refers to the thin rectangles of tofu which can be opened up and stuffed with rice. use 2 rectangles. Credit for this recipe goes to Chizuko Moriyama

    Recipe #180268

    These are called cherry blossom crepes as the food colouring gives it a pink tinge and the bean paste looks like the centre of the flower. if you cannot find the bean paste try recipe #108780 and make your own.

    Recipe #178593

    4 Reviews |  By samcp4

    Perfect for Peking duck.

    Recipe #172751

    Posted by request.

    Recipe #36007

    This dressing has bite! I absolutely love it on steamed kale.

    Recipe #190320

    A popular restaurant starter, Crispy Seaweed is actually deep fried spring greens. Try making this at home for a cheap and easy starter or use it as a garnish for other appetizers.

    Recipe #182754

    One of my favorite types of sushi. I normally make this into "fat rolls" or Futomaki. If you are not familiar with Wasabi start with a little as you can always add more if needed. Serving size will vary depending on the thickness of your sushi. Cooking time does not include time for cooking rice

    Recipe #178696

    I know there are a couple of recipes on here for this but I couldn't find my variation so I thought I'd sling it on. I use this as a base and then chuck in anything in the fridge that looks a bit sorry for itself.

    Recipe #181977

    this smells amazing! In our house we call it "tart rice" because it goes with anything *boom boom* My bigger half likes it with steak, I like to make it into onigiri for my lunch box. (cooking time does not include rice)

    Recipe #178565

    This makes a very sticky gooey tofu, almost tofu taffy. it tends to stick to itself and everything else. Its a bit of an aquired taste...

    Recipe #183232

    This is the one pudding i cant resist! I love the bitter tea and sweet milk combination. i make this really soft and serve over a milk sauce. If you are using vege-gel or similar please follow the instructions on the packet

    Recipe #178591

    I adapted this from another of my recipes, i really liked the taste but not the other ingredients. To use the sauce make up as per instructions, stir fry some vegetables and or meat and toss the sauce through at the end.

    Recipe #181925

    8 Reviews |  By Tish

    I love the idea of the mixture of curry in this traditional udon noodle recipe! If you haven't tried udon noodles: they are a thick noodle used in many Asian recipes

    Recipe #168752

    Black yam cake has a similar texture to beanpaste and consists of more than 90% water. Made from konnyaku yams, it helps cleanse the digestive system. Yam cake is valued more for its texture than flavour and is used in various dishes. PLEASE NOTE A KONNYAKU BLOCK IS NEEDED NOT POWDER. THE ZAAR SYSTEM WILL ONLY ALLOW ME THE POWDER. This is a common way of serving the cake. It is highly valued for its lack of fat, sugar and its ability to fill you up without huge amounts of calories. Cooking time includes marinating.

    Recipe #183575

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