Japanese Cuisine - Your favourite dish?

Question

Does any one have nice 'main meal' or 'dessert' recipes?
Preferably recipes that have ingredients that can be bought in Australia.

Answer 1

Sukiyaki-hands down. Have you ever tried it? It's so delicious and traditionally, it is cooked right at your table.

The ones I've had are served with very thin slices of quality marbeled steak, mushrooms (enoki or shittake-probably any would do), sliced onions, rice noodles (any asian noodle might do the trick), cabbage, tofu, and maybe bok choy. It is served to you raw and you cook it on your table burner in some kind of teriyaki (but better) sauce. You can cook it before bringing it to your table, but I think to them it's all about presentation.

I also love green tea ice cream. I don't know if it's served in Japan this way, but sometimes they deep fry it in a batter so it is wonderfully crunchy and warm on the outside but creamy and cool on the inside.

All this food talk is making me hungry!

Answer 2

Malaysian - Tuaran Mee, Tamparuli Mee, Char Kuay Teow, Mee Goreng, Soto, Satay, Laksa Lemak, Nyonya hen Curry, Oxtail Asam Pedas, Hainanese hen Rice, Nasi Kandar, Roti Canai, Roti Bom, Wo Tie Fried Dumplings, Popiah, Rojak, Nasi Goreng Kampung, approximately 5,000 Malaysian dishes I definitely love and could sooner or later write a cookbook approximately... Indian - Palak Paneer, Murgh Masala, Tandoori hen, Lamb Briyani, Aloo Gobi, Potato with Mustard Seeds, style of Dhalls and Naans, style of vegetarian dishes with Basmati Pilaf Thai - green Curry, pink Curry, Stirfried pink meat with Asian Basil Vietnamese - Pho, BBQ beef on rice, Rice paper rolls Colombian - Filete De Pargo Rojo En Crema, Bandeja Paisa, Empanadas, Sopa De Res (Antioqueno food) Salvadorian - Pupusas, Sanchoco De Cola Korean - Bibimbap, Kimbap, Korean BBQ eastern - Tenzaru Soba, Sashimi, Nigiri Sushi, Udon Soup, Gyudon, Oyakodon, Edamame Mexican - Enchiladas, fajitas, machacas, genuine tacos Spanish - Paella

Answer 3

Assorted Sashimi, Beef Shabu-shabu, Miso soup, Tempura -(Vege & Seafoods), and Green Tea Ice Cream with a touch of Red bean paste topping.. can never go wrong in this selection.

Shabu-shabu is Japanese style steam boat.

Answer 4

Nikudon -- steak and mushrooms on rice! This is one of my son's favorites (he's wild about Japanese culture and history).

Here's how we make it:

1. Steam up enough Japanese rice for everyone. (The way I was taught, by the Japanese mom of my sister's best friend in grade school: you pour rice into a covered pot, then add water till it's twice as high as the rice -- she just used her finger stuck in the bottom of the pot as a measuring stick! Then add a little salt and cover. Put the rice over high heat till the water boils enough to make the lid rattle, then turn to the lowest setting and set your timer for 16 minutes. When it goes off, the rice is done. It's that simple.)

2. Take a tender, mid-range cut of beef (my favorite is skirt steak, but you could use culotte steaks, chuck steaks, or almost any other decent cut of steak for this). Slice it into thin strips no more than 1/2-inch (12mm) thick and no longer than about 2" (50mm) -- remember, you're going to be eating these with hashi (chopsticks).

3. Make up the following marinade: 1 tablespoon cornstarch, 1/4 cup water, 2 tablespoons soy sauce, a teaspoon of sesame oil and a teaspoon of crushed/minced ginger. Mix this in with the meat and let it stand, stirring occasionally, for about 15 minutes (while the rice finishes cooking will be just fine).

4. Cut a small onion into thin (1/4 inch - 5mm) strips, and cut 10-12 fresh shiitake mushrooms into strips a little thicker. If you can't find fresh shiitake mushrooms in Australia, you can almost certainly find them dried at an Asian market; soak them in hot water for 30 minutes, then drain and slice them.

5. When everything's prepared, heat a skillet or wok over high heat. Coat the bottom with cooking oil, then start with the onions, sauteeing them till they just turn translucent. Then cook the steak -- take the meat out of the marinade but reserve the marinade (it'll be your sauce in a minute). When the steak is mostly cooked, add the mushrooms and stir-fry with the steak; just before everything is done, pour in the juices from the marinating bowl and stir it through till it thickens and turns clear (from the cornstarch).

6. In big donburi bowls (yes, we bought special bowls for this, we like it so much :-), give everyone a good helping of white rice and then top with the steak, mushrooms and onions. For an extra touch, sprinkle it lightly with sesame seeds.

Since it's Japanese, I'd be most likely to serve it with warm Ozeki or ice-cold Sapporo. But since you're in Australia, I'd be thinking of a nice Barossa Valley shiraz...

Itadakimasu, mate!

Answer 5

I love Tempura fried vegetables.
Tempura
Ingredients:
[Koromo (batter)]
Using cold water (about 40F) is a must. This keeps the batter from becoming sticky. When you add the flour, whisk quickly just to mix it in evenly. Sticky batter results in oily tempura.

* 1 egg, beaten
* 1 cup COLD water
* 1 cup flour

Beat the egg and mix with water. Add flour and whisk quickly.
[Tentsuyu (tempura dip)]

* 1 tablespoon dashi no moto in 1 cup of water, boiled for two to three minutes
* 2 tablespoons mirin. You can replace this with 1 tablespoon sugar
* 2 tablespoons sake or dry white wine
* 1/4 cup soy sauce
* ginger root to taste, freshly grated (optional)

After you boil the dashi, turn off the heat and add the rest of the ingredients.
[Vegetables & Fish]
(ingredients and preparation suggestions)

* Carrots, cut into thin sticks (i.e. 1 1/2 inches long)
* Onions, sliced
* Green pepper, cut into rings or any way you want
* Eggplant, thinly sliced
* Broccoli, prepared as for a for salad
* Green onions, (see mixed vegetable tempura -- kakiage)
* Zucchini, thinly sliced
* Mushrooms, halved, or whole if small
* Green beans, halved lengthwise, or whole
* Asparagus, bite-sized (deep-fry 3 or 4 sticks together)
* Butternut squash, bite-sized thin slices
* Okra, halved lengthwise
* Snow pea pods, whole
* Cod, bite-sized
* Shrimp, peeled, whole. Dip shrimp in the batter by holding the tail fin, and fry two or three at a time.
* Scallops, whole if small
* Crab, break shell and expose meat before dipping in batter
* Squid, sliced into rings or strips

Dredge fish in flour before dipping in batter.

Answer 6

I love Japanese food.

Try tempura vegetables, they make a nice side dish, and sushimi always looks good.

Stay away from Nattou! Bleach

Answer 7

I like okonomiyaki. Yaki tori is good too.
And by the way Acerus, don't stay away from natto. Not only can it be tasty if eaten the right way, it's also quite healthy.

Answer 8

Teriyaki and gyozas.

I don't have any recipes since I just go out to eat when I want those.

Answer 9

It's not just a question of recipe, it's a way of preparation and presentation

Answer 10

Miso soup is an easy dish. I am sure you can get the ingredients overthere...Soy paste, scallions, tofu, mushrooms, seaweed, bullion/broth.