Free Cooking & Recipes

Posts Tagged ‘Japan Recipe’

Strawberry Tofu Sherbet (Ichigo Dofu Sha-be-to)

Ingrediens:

• 2 cups fresh strawberries, hulled
• 1 (14 to 16-oz) pkg. silken tofu, rinsed and patted dry
• 1 cup corn syrup
• 1/2 cup fresh orange juice
• 2 tablespoons fresh lemon juice
• 1/8 teaspoon salt
• 1 teaspoon pure vanilla extract
• 1 teaspoon freshly grated orange peel

Preparation:

Puree strawberries and tofu in a blender or food processor fitted with a stell blade. Add remaining ingredients; process until blended. Depending on size of blender, mixture may have to be processed in 2 batches. Refrigerate mixture until chilled. Freeze in an ice cream machine according to manufacturer’s directions. When frozen, serve immediately or store in the freeze. To store, remove dasher from canister. Cover lid with foil. If necessary, scoop sherbet from canister and pack into airtight containers for freezing.

Okinawan Sweet Fritters (Sato Dango)

Ingrediens:

• 1 large egg
• 1/2 cup evaporated milk
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/8 teaspoon salt
• 1/3 cup light brown sugar
• 1/4 teaspoon ground cinnamon
• 1/3 cup chunky or smooth Japanese bean paste
• 6 cups peanut oil or vegetable oil
• 1/4 cup sugar (optional)

Preparation:

In a small bowl, combine egg and milk. In a medium bowl, sift together flour, baking powder, salt, brown sugar and cinnamon. Add the egg and milk to the flour mixture; stir until blended. Stir in bean paste. In a wok or shallow pan, heat oil to 350 F (175 C). Drop batter into the hot oil by the tablespoonsful. Fry fritters 3 to 5 minutes, turning often to brown evenly. Cut open one fritter to be sure the batter is cooked inside, Roll hot fritters in sugar or serve plain.

Egg Chrysanthemum (Tamago Kiku)

Ingrediens:

• 1 extra-large egg per flower
• pinch of salt
• 1 or 2 drops yellow food coloring
• vegetable oil
• thin slices of pink pickled ginger, cut in fine shreds

Preparation:

1. In a small bowl, beat eggs, salt and food coloring. Heat a 10 or 11-inch skillet over medium-high heat. Wipe skillet with a paper towel that has been dipped in oil. Pour beaten egg into oiled skillet. Swirl skillet so covers bottom of skillet. Reduce heat to low. Cook 1 minute or until egg is set. Remove skillet from heat. Carefully turn egg sheet over; cook 30 seconds. Turn cooked egg out of skillet. Cool 5 minutes.
2. Fold 2 opposite sides of egg sheet so they meet in center. Fold egg sheet in half again, starting from a folded side. Using a small knife, make short slits, 1/2 inch apart, down the side with the double fold. Make slits no deeper than one-fourth to one-half the width of the folded piece. Beginning at 1 end, carefully roll up the egg sheet. Set flower on the base. Secure with wooden picks. Gently spread open flower petals. Place a small amount of ginger in center of flower.

Sweet Peanut Mochi (Rakkase No Mochi)

Ingrediens:

• 1 cup sweet glutinous-rice flour (mochiko)
• 1/4 teaspoon salt
• 1/4 cup packed light brown sugar
• 1/3 cup unsalted cocktail peanuts
• 1/2 cup water     potato starch or cornstarch
• orange blossom honey, rice syrup or molasses
• 1/2 cup roasted soybean powder (kinako) (optional)

Preparation:

1. In a medium-size bowl, combine rice flour, salt and brown sugar. In a blender or food processor fitted with a stell blade, grind peanuts until they form a paste. Add the water; process until blended, scraping sides of container once or twice. Pour peanut mixture into rice-flour mixture. Stir to form a stiff dough. Lightly knead dough about 30 seconds.
2. Steam and shape dough as directed int the recipe for sweet chewy rice cakes. Drizzle shaped rice cakes with honey. Roll in soybean powder. Serve each guest 1 piece mochi on a small plate with a cup of hot green tea.

Takuan (Pickled Daikon)

Ingrediens:

• 5-6 medium daikon, peeled, sliced, and placed in clean canning jars
• PICKLING BRINE: 3/4 cup sugar
• 1 cup water
• 1/4 cup pickling salt (no iodine)
• 1/4 cup distilled white vinegar
• 1/4 teaspoon yellow food coloring
• 1 dried red chile pepper, chopped (optional)

Preparation:

Prepare the daikon. Boil all the brine ingredients together to dissolve the sugar. Cool the liquid. Pour over the sliced daikon and place the sealed jars in the refrigerator. Shake the jars occasionally. The pickle will be ready to eat in 2 days.

Sesame Sauce (Goma Su)

Ingrediens:

• 1/2 cup toasted sesame seeds
• 3 tablespoons soy sauce
• 1/4 cup rice vinegar
• 1-1/2 tablespoons sugar
• 1/2 teaspoon salt
• 1 teaspoon vegetable oil
• 1 garlic clove (optional), minced
• 1/2 teaspoon salt

Preparation:

Toast sesame seeds in a hot skillet, shaking constantly to prevent burning. In a grinding bowl or blender, grind toasted seeds to a paste. Blend in remaining ingredients until sauce is smooth. Pour into small individual bowls. Sauce can be made 1 to 2 days ahead and refrigerated.

Skewered Chicken (Yakitori)

• 2 lb boneless chicken
• 1/2 cup sake
• 3/4 cup dark soy sauce
• 1/2 cup mirin
• 2 tablespoons sugar
• 1 cup green onions, cut into 3/4 inch lengths diagonally

Preparation:

1. Soak 25 wooden skewers for about 20 minutes in water; drain and set aside.
2. the chicken fillets into bite-sixed pieces. Combine the sake, soy sauce, mirin and sugar in a small pan. Bring to the boil, then set aside.
3. Thread the chicken pieces onto wooden skewers alternately with the green onions. Place skewers on a foil-lined pan; cook under a preheated broiler, turning and brushing frequently with the sauce, 7-8 minutes, or until the chicken is cooked through.

Cucumber Namasu

Ingrediens:

• 2-3 cucumbers
• 1 tablespoon plus 1/4 teaspoon salt
• 1/4 cup sugar
• 1/4 cup rice wine vinegar
• 1 teaspoon grated fresh ginger

Preparation:

Place the cucumbers by slicing them in half. Remove the seeds if they are large. Slice in thin diagonals. Sprinkle with the 1 tablespoon of salt and place in a bowl. Let stand for 20 minutes. Rinse, drain, and remove excess water by putting the cucumbers in a kitchen towel and squeezing out the water. Combine the sugar, vinegar, remaining salt, and ginger. Pour over the cucumbers and chill.

Beef Misoyaki

Ingrediens:

• 2-1/2 tablespoons sesame seeds
• 1/3 cup light miso
• 1 tablespoon soy sauce
• 2 tablespoons sugar
• 1/2 teaspoon MSG (optional)
• 1/4 cup sake
• 1 pound beef, ribe eye roast, very thinly sliced
• 1 tablespoon peanut oil

Preparation:

Toast the sesame seeds in a frying pan. Cook only until a few pop and the rest turn golden brown. Grind with a mortar and pestle or tun through a food blender. Do not gind too fine.
Add the miso to the sesame seeds and mix well. Add the soy sauce, sugar, optional MSG, and sake. Spread 1/2 of the mixture on a platter and place the beef slices in the marinade. Brush the remaining marinade on top.
Let stand 30 minutes to 1 hour. Remove the beef from the marinade, scrape off the excess marinade, and reserve.
Broil, or pan-fry with a little oil. Heat the leftover marinade and serve with the beef.

Okinawan Sweet Fritters (Sato Dango)

Ingrediens:

• 1 large egg
• 1/2 cup evaporated milk
• 1 cup all-purpose flour
• 1 teaspoon baking
• 1/8 teaspoon salt
• 1/3 cup light brown sugar
• 1/4 teaspoon ground cinnamon
• 1/3 cup chunky or smooth Japanese bean paste     6 cups peanut oil or vegetable oil
• 1/4 cup sugar (optional)

Preparation:

In a small bowl, combine egg and milk. In a medium bowl, sift together flour, baking powder, salt, brown sugar and cinnamon. Add the egg and milk to the flour mixture; stir until blended. Stir in bean paste. In a wok or shallow pan, heat oil to 350 F (175 C). Drop batter into the hot oil by the tablespoonsful. Fry fritters 3 to 5 minutes, turning often to brown evenly. Cut open one fritter to be sure the batter is cooked inside, Roll hot fritters in sugar or serve plain.