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Japanese Foods Recipes

Yakitori - Skewered grilled chicken
Ingredients:

Chicken thighs: without bone and skin Japanese leek (negi*), leek, or green onion Soya sauce Mirin* or sake* Sugar Honey or maple syrup Small wooden spears

Procedures:

Mix together 4 tablespoons of soya sauce, 3 tablespoons of sugar, a little bit of honey or maple syrup, a little bit of mirin and water, and heat it up until it's homogenous. Cut the chicken thighs into about 3x2x2cm large pieces. Put the chicken pieces into the already prepared sauce, and let it stand for a while. Cut the leek or green onions in about 3 cm long pieces. Spear three or four pieces of chicken and some leek on each wooden stick. Grill them, or use the oven at 200 degrees celsius. (You may want to wrap the wooden sticks with aluminium foil; otherwise, they may burn off.)

Note:


Tempura - Seafood and vegetables deep fried in tempura
Ingredients:

Tempura batter mix* Tempura dipping sauce* Prawn: raw and large Seafood: almost everything is possible Vegetables: pumpkin, carot, sweet potatoe, eggplant, and more Mushrooms and much more to try.

Procedures:

Prawn: Remove the head and the shell. Make little cuts on the inside of the curved prawn since they look nicer if their posture is straight. Cut the vegetables in about 1cm thick pieces. You can use whole mushrooms. Mixtures: Cut various ingredients in small pieces and mix them together, eg. green onion, prawn and carots. Mix Tempura flour with the amount of water described on the package. Do not mix it completely, but leave some small lumps in it. Cover all the ingredients completely with the batter. Mix also the mixtures made of the small cut ingredients with batter, and try to deep fry it together. Don't let them fall apart in all the pieces. Deep fry at 180 degrees celsius. Be careful, and do not use wet ingredients because the water would react strongly with the hot oil, which may harm your skin or eyes. When the Tempura pieces are beautifully golden, take them out, and try to remove as much oil as possible.

Note:


Udon - Japanese Noodles
Ingredients:

Udon* Noodle soup*: e.g. Ninben Tsuyu no moto Kitsune Udon: Naruto*: Fish sausage with a pink pattern when cut Atsuage*: baked tofu. You can use the triangular atsuage bags that are used for Inari Sushi; but put them first in boiling water for a moment to reduce their strong taste a little bit. Leek or green onion Tanuki Udon: Naruto* Rests of Tenpura deep frying: Crispy pieces that are left from the last time you prepared tenpura. If not available, you can cut some leek, mix it with tenpura batter and deep fry it. Leek or green onion Tsukimi Udon: One egg per person Naruto* Leek or green onion

Procedures:

Boil Udon and boil some water in another pan (about 400ml per person, depends on the size of the bowl in which you will serve the noudles). Cut naruto (about 7mm thin) and leek/green onion. Put Udon into sieve and rinse it with hot water. Add noudle sauce into prepared hot water. Consult the bottle label about the proportion.With "Ninben Tsuyu no moto" sauce the proportion sauce-water is 1:8. Put the hot Sauce into a bowl and add Udon into it. (Use one bowl per person) Kitsune Udon Decorate Udon with atsuage, cut leek and naruto. Tanuki Udon Put the deep fried pieces (Rests of Tenpura deep frying), naruto and cut leek onto the noudles. Tsukimi Udon Put the york, cut leek and naruto

Note:



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