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Japanese Foods Recipes

Chicken Burger Teriyaki
Ingredients:

1/2 stalk green onion, cut into 1/2" strips BURGER 400 grams chicken meat, chopped or ground 100 grams onion, chopped 2 tbsp flour SAUCE 1 can (140 g) DEL MONTE Filipino Style Tomato Sauce 1/2 tsp ginger, grated 4 cloves garlic, minced (1 tbsp) 1/8 tsp pepper 2 tbsp soy sauce 1 tsp calamansi juice 1-1/2 tbsp brown sugar

Procedures:

1 COMBINE ingredients for sauce. Set aside. 2 COMBINE ingredients for burger with 3/4 tsp iodized fine salt (or 3/4 tbsp iodized rock salt) and 1/4 tsp pepper. Mix well. Divide into 8 then shape into patties. Brush with sauce. Grill in pan with 3 tbsp oil while basting with sauce until just cooked. Simmer remaining sauce for 1 minute. Pour over burgers. Top with green onions.

Note:


Trout Stuffed Japanese Style
Ingredients:

1/4 lb Mushrooms, sliced 2 tb Vegetable oil 1 c Seeded, sliced in 1/4" 4 Eggs, lightly beaten Strips, red or green pepper 2 ts Soy sauce 4 Trout, 8-10 oz. boned with Skin, head and tail 3 Scallions, cut in 1/2" Including greens 8 Strips of bacon 1 c Bean sprouts 2 Ribs celery, sliced

Procedures:

Mix the vegetables together. In a large skillet or wok heat oil, then toss in the vegetables and stir fry for 2 minutes. Add the eggs and soy sauce and continue to toss and cook for another minute until eggs begin to coagulate. Stuff each of the 4 trout with one-fourth of the vegetable mixture--the filling will expand the opening by about an inch. Wrap 2 slices of bacon around each trout, tucking the ends under the trout. Bake in a large baking dish so trout are not touching in preheated 500 degree oven about 15 minutes, until skin is crisp and the fish is opaque to the bone. Test after 12 minutes. Vegetables will remain crisp.

Note:


Neri Shiro Miso White Miso Dressing
Ingredients:

30 oz Shiro Miso (White Miso) 3/8 pt Sake 10 oz Sugar 2 Egg Yolks

Procedures:

Put the miso, sugar,sake into a medium sized saucepan and bring to a boil, stirring constantly. Reduce heat and, and simmer for 30 minutes, stirring occaisionally. Remove pan from heat and wuickly beat in 2 egg yolks, 1 at a time. Immediately dip the bottom of the pan in ice water to cool rapidly. The dressing may be used in Nuta-ae, Nasu Karashi Sumiso-ae, or Kinome-ae.

Note:



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