Japanese Foods Recipes
| Japanese Mushroom Pate With Spring Onion |
200 g shiitake mushrooms
200 g flat mushrooms
100 g spring onion; finely diced
100 g cream cheese; vegetarian
50 g shallots; chopped
2 cloves garlic; chopped
30 ml olive oil
50 ml japanese soy sauce
25 ml japanese rice vinegar
25 ml sake or sherry
10 g ginger; finely grated
10 g dark brown sugar
Place the mushrooms on a baking tray and brush with 20ml of olive oil.
Season and bake for 15 minutes until soft.
Place the Japanese marinade ingredients in a bowl and put in the
mushrooms, allow to marinate for 4 hours.
Heat in a saucepan the remaining olive oil and cook the garlic and
shallots until tender. Remove from the marinade the flat mushrooms and
half of the shiitake mushrooms and retain half of the shiitake mushrooms.
Drain well and place in a food processor and add the shallots and garlic,
cream cheese and puree.
Season with salt and pepper and mix in the chopped coriander and the
chopped spring onion.
| Japanese Noodle Soup - Good Housekeeping |
1 tb vegetable oil
6 oz firm tofu; cut into 1" pcs.
3 md scallions; thinly sliced
1 tb fresh ginger root; grated
1 pk instant miso shiro soup mix;
- 1.1 oz. size
(white soybean-paste soup)
8 oz dried udon noodles OR
1 lg carrot; julienned
1 md red pepper; in thin strips
3 strips lemon peel; 3 by 1"
1/4 ts red pepper flakes; crushed
1 bn watercress; tough stem
1. In a nonstick 10-inch skillet over medium-high heat, in hot vegetable
cook tofu, scallions, and ginger 5 minutes or until golden brown.
2. In 4-quart saucepan over high heat, heat 8 cups water to boiling. Add
soup mix, noodles, carrot, red pepper, lemon peel, crushed red pepper, and
tofu mixture; heat to boiling. Reduce heat to low; simmer soup 8 to 10
minutes until noodles are cooked (if using linguine, cooking time will be
slightly longer) and vegetables are tender. Stir in watercress until it
wilts. Serve immediately because noodles will absorb liquid quickly.
Note: Shiro miso soup mix can be found in the dried soup section if Asian
markets or in some supermarkets. If miso soup mix is unavailable, you can
substitute 2 extra large vegetable bouillon cubes.
| Japanese Pickle Roll (Handroll, Temakisushi) |
4 c sushi rice; see recipe
4 takuan (japanese pickles);
-cut in thin strips
2 sheets nori seaweed
HAND VINEGAR 1 ts rice vinegar
3 tb water
Soy sauce; for dipping
Just before rolling sushi, toast the nori by passing the shiny side over
high flame. The color of the nori will change from brownish black to
green. (Without toasting, the nori will be gummy and hard to chew.)
Cut toasted nori sheets in half crosswise.
Lay a 1/2 a sheet of the nori, shiny side down on a counter. Combine the
rice vinegar and water, and moisten your hands with this hand vinegar to
keep the rice from sticking to your hands as you work. Spread about 1
of the sushi rice on 3/4 of the nori closest to you, in a layer about
inch thick, spreading it to the edges. Lay 1/4 of the pickle slices
the center of the nori. Roll gently, using the fingers and palms of both
hands. Eat immediately, without cutting, and serve the soy sauce as a
Per serving: 680 Calories (kcal); 2g Total Fat; (2% calories from fat); 12g
Protein; 156g Carbohydrate; 0mg Cholesterol; 20mg Sodium
Food Exchanges: 10 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit;
1/2 Fat; 0 Other Carbohydrates
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