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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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    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

    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

    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

    Tofu in the west is often used as a meat substitute for veggies, it was also used for this purpose by Buddhist monks whom first introduced Vegetarian cookery to Japan. This dish is a modern addition to their traditional dishes. I like to serve with rice and make double the quantity of sauce to pour over. I also put my tofu out to drain before I go to work so it is ready to go when i get back

    Recipe #178192

    The tofu in this recipe is cooked like a steak - seasoned with salt, pepper and garlic cooked till crispy on the outside and hot in the middle. I like to serve with an assortment of chargrilled veg and mushrooms and soy sauce and wasabi as condiments.

    Recipe #178472

    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

    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

    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

    Simple and super healthy. My mum swears by this to help her arthritis - she could be right, ginger is an anti inflammatory.

    Recipe #181873

    Low in saturated fat, serve with tenderstem broccoli or stir fried veggies.

    Recipe #181989

    Great for BBQ's and summer parties. Cooking time includes marinating time.

    Recipe #181991

    Cooking time includes marinating time.

    Recipe #181992

    Mmmm spicy and savoury, great snack food but can be dressed up for a dinner party.

    Recipe #182043

    great on a crusty roll with minty mayo. Mmm hungry typing this!

    Recipe #183233

    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

    Mostly when I make chow mein I just throw in whatever is in the fridge. This is a tried and tested kid - friendly version I like to make for the little 'uns sometimes.

    Recipe #182253

    Quick and easy if you use a eady made satay sauce, if I have the time I like to make my own too.

    Recipe #182381

    My spin on "fusion" food. Japan and Italy meet in a crash course of lovleyness. Use a mix of whatever mushrooms you prefer. Dried mushrooms of any variety may be added or substituted. If soaking mushrooms, cover with water and let sit for 30-40 minutes. Squeeze out excess water. Clean mushrooms and slice thinly.

    Recipe #183166

    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

    A simple, tasty side-dish made with vegetables and miso paste.

    Recipe #183353

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