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Japanese Foods Recipes

Okonomiyaki
Ingredients:

Dough 300 g flour 210 ml water 2 eggs Cabbage Possible ingredients to put into/onto Okonomiyaki Katsuobushi*: Dried, shaved benito (katsuo) Aonori*: Green, dried seaweed. Leek or green onion Beef: thinly sliced or ground Pork: thinly sliced or ground Chicken: breast filets Octopus* Squid* Prawn Tuna Mushrooms and much more... Sauces Brown okonomiyaki sauce* Mayonnaise

Procedures:

Cut four large, green cabbage leaves without the hard, white core in thin strings (ca. 4 mm). Mix the water, flour, eggs and the cabbage strings together. You may now add more ingredients to the dough: e.g. seafood, cut in little pieces, ground meat, cut mushrooms, etc. Fry the dough like a pancake in a small frying pan. Before turning the okonomiyaki over, and while the dough is still quite soft, you may put other ingredients on top of the dough. Turn the okonomiyaki. When fried well, serve the okonomiyaki with katsuobushi, aonori, mayonnaise and okonomiyaki sauce.

Note:


Nikujaga - Meat and potatoes
Ingredients:

Potatoes Beef or pork: thin sliced Onion Sugar Soya sauce Japanese katsuo soup stock (benito)*

Procedures:

Cut the onions and potatoes in about 2x2x3cm pieces. Cut the sliced meat in about 5x4cm pieces. Fry the potatoes, onions, and the meat in a fry pan. After about two minutes add water. Everything should be more or less covered with water. Add two tablespoons soya sauce and the same amount of sugar. Add also a little bit of Japanese fish soup stock. Cover the pan with a lid, and let it cook for about twenty minutes or until the potatoes are soft.

Note:



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