Categories

Who’s Online

There are no users currently online

Japan: Yuan Style Grilled Chicken

2 Pounds Chicken — boned and skinned 1/2 Cup Sake 1/2 Cup Mirin 1/2 Cup Dark Soy Sauce Lemon Rind — optional 3 Medium Japanese Long Onions — or leeks Ground Sansho Pepper — optional Directions Mix sake, mirin, soy sauce and lemon rind. Marinate meat in this mixture for 30 minutes. Skewer each piece […]

Japan: Wind In The Pines

1 Pound Chicken — ground 3 Tablespoons Sake 2 Medium Eggs — beaten 1/4 Teaspoon Salt 1 Tablespoon Sugar 3 Tablespoons Dark Soy Sauce 1 Teaspoon Ginger Juice 1 Medium Egg Yolk — beaten 2 Teaspoons Poppy Seeds — or sesame seeds Directions `Simmer HALF the ground chicken in sake, allow to cool. Do not […]

Japan: Udon With Miso Pesto

** Pesto Sauce — ** 1/4 Pound Spinach — trimmed 1/3 Cup Fresh Basil — chopped 1/4 Cup Pine Nuts 1/4 Cup Olive Oil 2 Tablespoons Miso — to taste 2 Tablespoons Fresh Parsley 1/2 Pound Udon Noodles 1 Tablespoon Olive Oil 2 Cloves Garlic — crushed 1 Large Hot Chili Peppers — seeded and […]

Japan: Tori Udon

1 Pound Udon Or Soba Noodles 1 Pound Chicken — cubed 8 Medium Green Onions — chopped 5 Cups Dashi Cayenne — to taste Directions Cook noodles as directed. Bring dashi to a simmer, add chicken, simmer 10 minutes. add green onoins, simmer 1 minutes. Add noodles, and bring back to boil. Remove from heat, […]

Japan: Tori Teriyaki

1 Large Chicken — quartered Salt 2 Medium Lemons 1 Inch Ginger Root — sliced 2 Tablespoons Soy Sauce 2 Tablespoons Mirin 1 Tablespoon Sesame Oil 1/4 Cup Peanut Oil 4 Cloves Garlic — finely chopped Cilantro — for garnish Directions Wash chicken and pat dry. Sprinkle with salt and let stand for 30 minutes. […]

Japan: Tori Soup

1/4 Pound Chicken Meat — raw 10 Cups Water 3/4 Teaspoon Salt 1 Tablespoon Light Soy Sauce 2 Sprigs Spinach 4 Large Shiitake Mushrooms — chopped 1 Small Carrot — chopped 4 Pods Okra — chopped 2 Tablespoons Light Soy Sauce Directions Gently boil chicken in water uncovered utnil liquid is reduced by half. About […]

Japan: Ten variety freid rice

1 cup rice bran — cooked 8 ounces shrimp — raw 4 ounces ham — chopped 2 large green onion — chopped 3 medium eggs salt and pepper — to taste 2/3 cup peas 2 tablespoons soy sauce Directions Saute shrimp, ham, and onions until onion is soft. Add eggs, slat and pepper, stir fry […]

Japan: Tempura

1 Medium Egg Yolk — room Temp. 1 Cup Ice Water 1 Cup Flour 1 Pinch Salt White Pepper — to taste Flour — to coat dipping ingr 1/2 Pound Chicken Or Turkey — bite sized Vegetables Directions Be sure the pieces are dry and room temp before dipping. Beat egg yolk with fork. add […]

Japan: Tempeh Teriyaki

1/2 Cup Tamari Soy Sauce 2 Tablespoons Toasted Sesame Oil 2 Tablespoons Brown Sugar 1 Tablespoon Ginger — grated 3 Cloves Garlic — finely chopped 1 Lemon Lemon Juice 1 Pound Tempeh — diced 2 Cups Rice — cooked Directions Combine all but rice in shallow bowl. Marinate 2 hours. Drain and reserve marinade. Saute […]

Japan: Sushi Rice

3 Cups Rice 4 Cups Water 3 Inches Giant Kelp — (konbu) 6 Tablespoons Rice Vinegar 1 Tablespoon Salt 1 Tablespoon Sugar Directions Put rice, water and kelp into rice steamer, steam as usual. Mix other ingredients together in small pan, dissolve over low heat. Remove kelp from steamed rice, discard. Toss together ingredients.

Serves […]