Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / japancook's Public Recipes
    Lost? Site Map

    Recipe Box is Here

    Save your favorite recipes

    Upload your own

    Create and manage Shopping Lists

    Share with friends

    11 Recipes

    Sort by: Newest | Rating | Photos | Time to Make | A-Z

    This recipe came from the newspaper in the small Arizona town where I grew up. We use it almost every year to make Christmas cookies. They're not too dry and are good even without any icing or candy decorations.

    Recipe #333546

    This is a fast and easy recipe for cooking bok choy or baby bok choy. You can adjust the amount of flavor by adding more or less sake/soy sauce mixture (use equal amounts). We've found that adding the sesame oil at the end gives it more sesame flavor, but you could also just cook the bok choy in a mixture of vegetable and sesame oil. When in doubt, it's best to slightly undercook the bok choy.

    Recipe #333547

    Japanese rendition, might not be authentic, but still good. Family recipe from Japan. Optional additions are sliced onions and carrots (for color). Add more garlic and ginger if desired.

    Recipe #472081

    I put down measurements for all the ingredients, but in reality I don't measure. I just guesstimate based on whatever amounts of ingredients I have. I'm not sure if the amounts are correct, so use common sense as to how much is reasonable. Use lots of ginger.

    Recipe #469876

    I observed this being made when I was in Japan. All measurements are approximate since nothing was originally measured. The amounts listed are my best guesstimate.

    Recipe #469795

    The amount of broth this recipe makes is the bare minimum for 2 servings, so if you want more broth, you might want to adjust the recipe.

    Recipe #442182

    I got this recipe from my sister, but to give credit where credit is due, she said it came from the cookbook "Cooking the Whole Foods Way." She might have slightly modified the original recipe.

    Recipe #501012

    Can be served cold or warm.

    Recipe #469877

    The cooking times are for salmon cut into approximately 1.5 inch wide, 1.5 inch thick, and 6 inch long pieces, or a little larger. Cooking time may need to be adjusted for larger or thicker pieces. I usually cook with the skin side down first if it's not possible to cook it with the skin along the side.

    Recipe #472097

    Sounds plain, but the flavor is perfected. Not acidic. Family recipe from Japan.

    Recipe #500983

    This recipe came from a Japanese cooking magazine article about making Italian food at home. I haven't tried it yet. Red pepper flakes could probably be substituted for the red pepper in this.

    Recipe #442169


    Displaying up to 20 pages of results. To see all results, or register.
    Advertisement

    Free Weekly Newsletter

    Get the latest recipes and tips delivered right to your inbox.

    Your e-mail is safe. Privacy Policy
    Advertisement

    Over 475,000 Recipes

    Food.com Network of Sites