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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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A dear friend showed me this sauce and it has become my favourite! I use it for everything. One of my favourite dishes is Quorn and baby soy beans dry fried until they begin to look chargrilled then tossed in this sauce and serve with rice. I have given measurements for 1 serving as it's how I make it the most.

Recipe #211810

52 Reviews |  By Fluffy

A quick and easy vegetarian supper for those busy weeknights. Turn that can of beans into a tasty meal in no time. Adapted from "The Vegetarian Gourmet's Easy Low-Fat Favorites".

Recipe #65287

Adapted from a soy sauce site.

Recipe #187118

Much better than store bought plum sauce. We use this as a stir fry sauce (just add a little corn starch slurry), and as a marinade for chicken wings, flank steak and beef strips. It's also delicious on ribs.

Recipe #189819

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

Recipe #190320

I started doing this to save some time in the evenings. I don't like using that 10 minute Uncle Ben's but I do like having my rice ready that fast ;O). I really like using sushi rice! Use whatever rice you prefer!

Recipe #159839

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

Has a delicious citrus and nutty flavor, that is Oriental in character.

Recipe #45335

My niece's version of this classic recipe, it tastes fantastic and is quick and easy! You can also top this with cooked tofu and serve with a vegetable side dish for a healthful vegan dinner:D Adjust heat according to taste, and if you prefer a sweeter taste, swirl in a tablespoon of honey with the tahini and peanut butter.

Recipe #167899

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

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

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

i like to serve this with Pad thai noodles, nice and thick to hold the sauce. Cooking time includes draining time for tofu. Edit - Just made this dish and had to sub a few things, I can confirm the following works! Frozen tofu (excellent!) sweet chilli sauce with some chilli flakes added, spring onions and no coriander yum!

Recipe #181990

basic onigiri (riceball) recipe. Add any filling you want I particularly like Egg scrambled with some soy sauce (dark) and toasted (brush with a little miso mixed with sake and grill) Onigiri can be very hard to handmake. Moulds are available but difficult to get in the UK without paying high prices, small jelly mould or egg cups work really well.

Recipe #176527

This is a recipe for a basic noodle cake. On their own they are a little bland (I still like to eat them plain sometimes)They can be easily jazzed up by serving with a dipping sauce or adding garlic, chilli anything you like really!

Recipe #177728

This dishes colourful name comes from how I was feeling when I made it! I decided I needed to get in shape. I dug the bike out of the shed I decided to ride to work. Sixteen miles and one sore bum later I arrived home after a day at work. Despite having received a package from the Japan centre full of goodies I just couldn't be bothered and made a cheese sandwich. This posed a dilemma, what to put in my lunchbox the next day - usually it is the leftovers from the night before. After rummaging the (empty) fridge and cupboards this is what i came up with.

Recipe #178829

The sesame dressing in this recipe rich and nutty with just a hint of sweetness that balances the salty spinach perfectly. Credit for this recipe goes to Chizuko Moriyama

Recipe #180186

I love this dish, Depending on how I'm feeling i either use egg or sweet chili sauce to coat the tofu prior to covering with the panko. My favourite sauces to serve with it are Recipe #179186 and Recipe #24158. Prep/cooking time does not include draining time!

Recipe #179585

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

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

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