Does anyone know any recipes for Japanese food?

Question

I need some recipes for a school multi-cultural festival. I am studying Japan and I need to know some recipes for food. I am very interested sushi, but I don't care if I get any other recipes. Just tell me any good recipes.

Answer 1

I really love these recipes...enjoy!


Easy Japanese Salad

2 cucumbers
2 - 3 green onions
6 T vinegar
1 1/2 T sugar
6 T soy sauce
4 T vegetable or peanut oil
salt and pepper to taste
1 slice fresh ginger, shredded (optional)

Peel cucumbers and cut in half lengthwisse; with a spoon remove the seeds. With the slicing disk of a food processor or a knife, slice cucumbers into half-moon shapes. Place in a bowl, add sliced green onoins, and cover with a dressing made by combining all remaining ingredients. Cover and refrigerate for about an hour before serving. Serve on lettuce garnished with parsley or the green part of green onions.


Cylindrical Roll

Ingredients
12 cups of Sushi Rice
3 cups Crab Mix
3 cups Spicy Tuna Mix
1 pound Sashimi-grade Tuna
4 Japanese Cucumbers
2 Haas avocados
15 whole sheets nori (dried seaweed)
3 tablespoons white sesame seeds, toasted
1/2 cup wasabi
1 cup Shoyu (Japanese Soy Sauce)
1/2 cup Gari (pickled Ginger)


Directions
Place the nori shiny-side down in the palm of your hand, with the shorter side perpendicular to your fingers.

With your other hand, pick up a golf ball-size portion of rice and spread it evenly on the third of the nori closest to your thumb.

With your finger or the back of a spoon, rub 1/2 teaspoon of wasabi on the rice. Sprinkle on a light, even layer of sesame seeds.

Then stack the desired filling on top (Tuna, Crab mix, cucumbers, etc). Use your free hand, roll the nori into a cylindrical shape.


Fried Gyoza

5 oz Cabbage, chopped
6 oz Ground pork or beef (or
-combination of both)
2 tb Japanese soy sauce
1 tb Sesame oil
1 ts Mirin (Japanese rice wine)
-or sherry
1 Green onion, minced
1 ts Grated ginger
1 Dried black mushroom, soaked
-in 2 tb water
2 tb To 3 tb peanut oil
1/4 c Hot water
1 sm Pkg Gyoza skins (available
-at Oriental food stores)

-----DUNKING SAUCE----
1/4 c Japanese soy sauce
1 ts Rice wine vinegar
1 ds Rayu or sesame oil

"Pot Stickers"

Cook cabbage in a small amount of boiling salted water until tender.
Squeeze out all liquid and mince fine. Chop mushroom. Mix soy sauce,
sesame oil, Mirin, pork, green onion, ginger, mushroom, and cabbage.
Refrigerate for 1 hour or more.

Place a scant teaspoon of mixture on each gyoza skin. Moisten edges
with cornstarch and water, fold over and seal. Crimp edges with a
fork. Cover bottom of a large non-stick skillet (electric is good)
with oil. Brown the gyoza over medium heat (350 degrees) turning
frequently. Add 1/4 c water to skillet- let, cover and steam on low
heat 7 minutes. Stir often to prevent sticking. Remove cover, raise
heat and cook for 2 minutes until crisp.

Place sauce on table in small individual bowls. Gyoza may be prepared
in advance or frozen. Lay them in a single layer on a greased cookie
sheet, and cover with greased paper. Thaw before cooking.



Curry Rice

INGREDIENTS:
4 cups steamedJapanese rice
2 onion
2 potatoes
2 carrot
1/4 lb Japanese curry roux
3 1/2 cups water
1/2 lb pork
PREPARATION:
Cut potatoes, carrots, and pork into bite-sized pieces. Slice onions. Heat a deep pan and saute the onion until brown. Add pork, potatoes, and carrots in the pan and saute together. Add water in the pan and bring to a boil Turn the heat down to low and cook for 40-50 min. Add potatostarch and water mixture in the soup to thicken. Add curry roux and simmer for 10 min. Serve the curry over steamed rice.

Answer 2

i don't think the ingredients in some of the recipes up there are made of "normal household foods" (unless you shop at an oriental market) but i have a good recipe for tempura that's simple, good, and the ingredients are "normal household foods" ingredients: 1 egg 1 cup iced water 1 cup all purpose flour Vegetables (optional) Bananas (optional) Shrimp (optional) Cooking: slice your vegetables into 1/4 inch thick slices and cut the bananas in half horizontally (so that the banana is thinner). as for the shrimp, remove the head and the shell first, then you can cut it as you like. then, heat a frying pan (i'd suggest a large one) on medium to medium high heat. pour enough oil so that if you put a carrot, the carrot would be half-soaked in oil (maybe even a little less than that). mix the egg, the water, and the flour in a bowl. DO NOT OVER MIX. IF YOU OVER MIX THE BATTER DOESN'T STICK WELL (so it's ok to have a few lumps). when you've done that, pour about half of the mix into another bowl. dip the vegetables in one bowl and the bananas in the other. it would be best to cook the bananas first so they won't get any flavor from the vegetables. and you should cook the shrimp last. once you've dipped the bananas/vegetables, put them into the frying pan and when they're a light golden brown, flip them over. then you can put them onto a plate (put a paper towel on the plate so some of the oil will get absorbed). the bananas are good with whip cream or ice cream and the vegetables and shrimp go good with soy sauce. (there's a sauce for tempura, but i don't think those are normal household ingredients) by the way, the bananas are more of a desert than a side dish, and you don't need to add sugar because they will taste sweet when you've finished cooking them. depending on how many people you have over, you should adjust the measurements, but even then, you'd be surprised at how many things you can fry with just that much batter. it really does go a long way, which makes sense since its only a thin coat of batter on the food you're frying. just so you know, vegetables take longer to cook so use your own judgement on what you want to cook and in what order, but if you cook the shrimp first, you need to change the oil before you cook the bananas or they might taste shrimpy. (you can also fry other types of seafood too)

Answer 3

My favorite is a bowl of sticky rice covered by a layer of very fresh raw tuna. But it must be super fresh.

Answer 4

Eat everything raw. Chumma.

Answer 5

Any of the sites below will have what you are looking for :-)

http://japanesefood.about.com/od/cookingtipcookbook/tp/basicrecipe.htm

http://www.japaneselifestyle.com.au/food/food.html

http://www.bluetreegallery.com/bluetreehouse_recipe.html

http://web-japan.org/kidsweb/cook.html
(Really really simple stuff on this one)

Answer 6

If you want it simple,....try my recipe
Ingerdients:
--------------
-Crabsticks
-Seaweed snacks (the flat ones you can buy at supermarket)

Well, cook it! (the crab sticks). Then wrap it up in seaweed. Hey, presto! Yumm... Sushi o kudasai.......

Answer 7

Here is a great resource I have used to make receipes, this should help you along: http://www.bento.com/tf-recp.html

Answer 8

try these sites:

http://www.bento.com/tf-recp.html

http://www.japan-guide.com/r/e1.html

http://www.bob-an.com/recipe/English/index_e.html