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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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    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

    Simple side dish to accompany any Asian style meal.

    Recipe #183588

    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

    Dengaku is one of Japan's oldest types of miso cuisine. It consists of grilling various types of skewered foods, then coating the food with a thin layer of sweetened miso and grilling again. Here is how to make the sweet simmered miso used in dengaku. After you have made it you can use it on grilled veg such as eggplant and sweet potato. Grill the veg and top with a thin later of miso, grill until bubbly.

    Recipe #183562

    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

    Makes an impressive dinner party course as well as a dish for people not really keen on tofu.

    Recipe #183718

    3 Reviews |  By Tish

    This recipe was modified from one found in the Complete Vegetarian Kitchen.

    Recipe #168753

    My fave Chinese restaurant has the BEST lo mein I ever put across my lips. It's simple, cheap, and very filling if you need that kinda dish. This can be made for literally pennies and everyone will appreciate this because it can be dressed up or dressed down. Cook and prep times approximate.

    Recipe #137287

    Adapted from This Can't Be Tofu: 75 Recipes to Cook Something You Never Thought You Would - and Love Every Bite, by Deborah Madison, this is easy, fast, and beguiling. Serve with rice or a baked sweet potato.

    Recipe #119435

    Posted by request.

    Recipe #36007

    4 Reviews |  By samcp4

    Perfect for Peking duck.

    Recipe #172751

    A tasty snack or appetizer. Tofu cubes are very crispy outside, yet warm and soft inside. Sort of like Asian "french fries". And i simple love the sauce, even used it as salad dressing sometimes!

    Recipe #69191

    It couldn't be easier! Makes a nice side dish, or could serve as a main dish if you're in a vegetarian mood! Subtly sweet with just a hint of spice. Enjoy!

    Recipe #64829

    I came up with this recipe as a result of becoming vegan, and no longer being able to eat mirin chicken with my Japanese friends. The glaze takes on a dark brown color, and coats the fried tofu very nicely. You may want to make extra sauce to serve over rice.

    Recipe #110543

    Adapted from Cook's Illustrated magazine, these have all the flavors I love!

    Recipe #155116

    I love tofu...I like how it picks up the flavor of whatever sauce it's coated with. I especially liked this recipe where the tofu is browned a bit before having the sauce poured on top. This can be served warm or at room temperature. It would be a good addition to a bento box (Japanese boxed lunch). I found this gem in the Chicago Tribune, which attributes it to Ron Bilaro.

    Recipe #172518

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