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Japanese Foods Recipes

Japanese Carrot Dressing
Ingredients:

1 sm carrot; peeled and thinly 1 sliced or shredded 2 tb mirin 2 tb vinegar or cider vinegar 1 tb soy sauce 1 ts dark sesame oil 1/2 sm onion; chopped 1 tb prepared mustard 1 tb grated fresh ginger; ( -1/2-inch piece)

Procedures:

Place all ingredients in a blender or food processor and blend until smooth. Keep covered in the refrigerator for up to 10 days. Yield: about 1 cup. Per serving: 113 Calories (kcal); 5g Total Fat; (41% calories from fat); 3g Protein; 15g Carbohydrate; 0mg Cholesterol; 1243mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates

Note:


Japanese Chicken Thighs
Ingredients:

8 chicken thighs; (2 pounds) 2 garlic cloves; crushed in -garlic -- press 2 ts grated peeled fresh -gingerroot 2 tb reduced-sodium soy sauce 1/2 c low-sodium chicken broth 1 bn scallions; thinly sliced

Procedures:

1. Sprinkle chicken with pepper. Heat large nonstick skillet over medium-high heat. Cook thighs, skin side down, 12 minutes. Turn and cook 10 minutes. Discard all but 1 teaspoon of fat. Add garlic and ginger and cook 15 seconds. Stir in soy sauce and broth. Cover and bring to a boil, reduce heat and simmer 10 minutes, until chicken is cooked through. 2. Remove chicken to platter. Add onions to sauce and cook 1 minute. Pour sauce over chicken.

Note:


Japanese Cutlets With Sweet Wine Dressing
Ingredients:

750 g cutlets of gemfish, kingfish 1 jewfish, tuna or nortas 1 ocean trout 4 tb plum or rice vinegar 2 tb soy sauce 2 tb mirin wine 3 ts sugar 1 1/2 c shredded white radish, 1 soaked in water 1/2 sheet nori, cut in thin 1 strips 1 lebanese cucumber halved, 1 seeded and sliced

Procedures:

Marinate fish cutlets in combined vinegar, soy sauce, mirin wine and sugar. Place in refrigerator for 1 hour. Remove cutlets from mari- nade and grill or barbecue, using medium heat, for 3 to 4 minutes on each side or until flesh flakes. Brush cutlets with marinade during cooking. Heat remaining marinade to boiling point. Drain radish and mix with nori. Arrange cutlets on a plate with radish, nori and cucumber. Just before serving, spoon heated marinade over cutlets.

Note:



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