Japanese Recipes

Irrashaimasu minna-san!Let's try this all recipe!

Gyoza

 

 

 

 

 

Ingredients:

(for 30 Gyoza)

Preparation:

Dough:

  1. Mix the water and the flour to a dough that should not be sticky but as soft as an ear lobe.
  2. Put a wet towel over the dough, and let it stand for several minutes.
  3. Separate the dough in 30 pieces, and form each of them to very thin discs with a diameter of about 10 cm. The middle of each disc should be a little bit thicker than the edge.


Filling:

  1. Cut some green, outer cabbage leaves, some green onion (or leek), nira, ginger, and garlic in very small pieces. The amount of these ingredients should equal the amount of meat. Do it as you like.
  2. Put some salt on the cabbage, and let it stand for five minutes. Then press the water out of the cabbage pieces.
  3. Mix the cabbage, green onion (or leek), nira, ginger, garlic, and the ground pork all together, and add some salt, pepper, soya sauce, sake, and sesame oil. Mix it all very well.


Making and frying the Gyoza:

  1. Put some of the filling onto a piece of dough. Remember that the filling should suffice for 30 gyoza pieces.
  2. Moisten the edge of the dough with water. Moisten only a semicircle, not all the way around.
  3. Close the gyoza. While closing it, fold the edge about 6 times as shown on the image.
  4. Put the gyoza on the table as shown in the image.
  5. Fry the Gyoza in a little bit of hot oil until the bottom is brownish, then add water so that the gyoza are in the water with about half of their hight.
  6. Keep the high heat and wait until all the water has vaporized. Then remove the gyoza from the heat.
  7. Dipping sauce: Mix the same amounts of soya sauce and vinegar together.

 

Serving and eating:

Eat gyoza pieces after dipping them in the dipping sauce.

Yakitori(Grilled Chicken)

Ingredients:

 

 

Preparation:

  1. 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.
  2. Cut the chicken thighs into about 3x2x2cm large pieces.
  3. Put the chicken pieces into the already prepared sauce, and let it stand for a while.
  4. Cut the leek or green onions in about 3 cm long pieces.
  5. Spear three or four pieces of chicken and some leek on each wooden stick.
  6. 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.)

Tempura(Deep Fried Sea Food)

Ingredients:

 

Preparation:

  1. 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.
  2. Cut the vegetables in about 1cm thick pieces.  
  3. You can use whole mushrooms.
  4. Mixtures: Cut various ingredients in small pieces and mix them together, eg. green onion, prawn and carots.
  5. Mix Tempura flour with the amount of water described on the package. Do not mix it completely, but leave some small lumps in it.
  6. 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.
  7. Deep fry at 180 degrees cellcius. 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.
  8. When the Tempura pieces are beautifully golden, take them out, and try to remove as much oil as possible.

Serving and eating:

There are a few different ways to serve Tempura. Here are two of them:

Udon(Japanese Noodles)

Ingredients:

Preparation:

Noodles

  1. 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 noodles).
  2. Cut naruto (about 7mm thin) and leek/green onion.
  3. Put Udon into sieve and rinse it with hot water.
  4. Add noodle 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.
  5. Put the hot Sauce into a bowl and add Udon into it. (Use one bowl per person)


Kitsune Udon

  1. Decorate Udon with atsuage, cut leek and naruto.


Tanuki Udon

  1. <Put the deep fried pieces (Rests of Tenpura deep frying), naruto and cut leek onto the noodles.


Tsukimi Udon

  1. Put the york, cut leek and naruto onto the noodles.

 

Serving and eating:

Noodle eating directions: Keep the distance between your mouth and the bowl quite small, and lead the noodles with the chopsticks step by step into your mouth producing sipping noises.

Okimiyaki(Japanese Pizza and Pancakes)

Ingredients:

 

Preparation:

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

Nikujaga(Meat and Potatoes)

Ingredients:

Preparation:

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

Onigiri(Rice Ball)

Ingredients:

1/2 pound salmon fillet
4 cups uncooked, short-grain rice
5 3/4 cups water
2 sheets dried nori seaweed, or pretoasted nori sheets
2 large pickled plums, pits removed and coarsely chopped
1/4 cup dried bonito flakes
1 1/2 teaspoons dark soy sauce
2 tablespoons black sesame seeds, toasted

Steps:

Sprinkle the salmon fillet with salt and let stand for 2 hours.

Meanwhile, wash the rice thoroughly in cold water 30 to 60 minutes before cooking and let drain in colander. Place rice and water in a heavy, tightly covered saucepan over medium-high heat. When water just begins to boil, turn the heat to high and let it come to a vigorous boil. Reduce the heat to low and cook until all the liquid is absorbed by the rice, about 12 to 13 minutes. Turn off the heat and let the rice stand, covered, for 10 to 15 minutes. Using a flat wooden spoon or rice paddle, fluff the rice with a cutting motion. Stretch a towel under the lid and cover tightly to keep warm until ready to use.

Toast the nori sheets over a high gas flame, and cut crosswise into 1-inch wide strips, or use pretoasted nori.

Mix the bonito flakes with the soy sauce. Rinse the salt off the salmon, pat dry, and grill for 3 to 5 minutes. Use a fork to break the salmon into small pieces.

Wet your hands with salted water to keep the rice from sticking to your hands. Cup one hand and place a handful of rice, about 1/2 cup, in your hand. Make an indentation in the rice and tuck in one of the fillings: a teaspoon of soaked bonito flakes, a few flakes of salmon, or a few pieces of pickled plum. Close the rice over the filling and mold it into a triangular shape. Mold the rice firmly, pressing just hard enough to hold it together. Set the rice triangle down on one of its sides and cover the top peak with a strip of nori, shiny side out, like a roof. You can also make cylindrical shapes and wrap the nori around the middle. Sprinkle sesame seeds over the rice shapes.

Sashimi

Serving:6

Ingredients:

1 pound freshly filleted porgy, sea bass,
striped bass, red snapper, squid, abalone or
tuna
1 Japanese white radish, peeled, shredded
and soaked in cold water
Chirizu dipping sauce
Tosa Joyu dipping sauce

WASABI
1 tbsp. wasabi (green horseradish) powder
water

Instructions:

Place fish fillet on a clean cutting board. Holding the fish firmly with one hand, slice it on an angle into almost transparant sheets. (One fish or a variety of fish may be used.) Place the fish attractively on individual serving plates. Garnish each plate with 1/2 teaspoon of Wasabi and decorate with shredded radish. Cover with plastic wrap and refrigerate for no more than one hour prior to serving. When serving, pour the Dipping Sauces into tiny individual dishes for each Sashimi. WASABI Mix with just enough cold water to make a thick paste and set aside for 15 minutes. Wasabi should be used only at the discretion of the diner, added only to the dipping sauce just prior to eating sashimi.

Sushi

The sushi kitchen tools
 

handai
uchiwa
Handai (a large wooden tub) and Shamoji (a wooden spatula to mix the cooked rice and the vinegar mixture)
Uchiwa (a paper-made fan to cool the rice mixture and to evaporate the excess steam and vinegar)
makisu
knife
Makisu (a bamboo mat to roll the sushi in)
Very sharp kitchen knives (to fillet fish, to slice fish steak, and to cut maki-sushi)

Preparing for the sushi rice.

Ingredients
(Note: the amounts used in the vinegar mixture may vary depending on the individual sushi shops

Uncooked rice 3000g
Water 3000cc
Rice vinegar 360cc
Sugar 160 g
Salt 100 g

Soaking ------ Mixing the rice with vinegar

1. Wash the rice thoroughly but don't wash it so forcefully that the rice grains crack. Do not wash the rice in hot water and never use soap. Next, rinse the rice with water. Repeat the process about 3 times.

2. Soak the rice in water for 30 minutes to one hour before cooking.

3. Cook the rice. While the rice is cooking, combine the vinegar, sugar, and salt in a separate bowl.

4. When the rice is done, let it stand for about 15 minutes.

5. Place the rice in the handai and slowly pour the vinegar mixture over the rice. Use the shamoji in a slicing motion to thoroughly blend the rice and vinegar mixture. Be careful not to press the rice with the shamoji. While mixing it, fan the rice with the uchiwa to remove any excess moisture.

6. Keep the Shari in a covered container maintaining its temperature around body temperature.

   
Soak the rice in water
the vinegar mixture over the rice


How to make nigiri-zushi

     
1.Slice up some Neta for toppings. 2.Wet both hands well with vinegar, then take some Shari in your right hand and squeeze the Shari to make it oblong and bite-sized. 3.Place the Neta in your left hand; it should rest on the second joint of your fingers.
     
4.While holding the Shari in your right hand, put a bit of Wasabi on the top-side of the Neta. 5. Place the Shari on top of the Neta (on top of the wasabi), then press the top of Shari with left thumb gently, and also make a dent on the sides with right fingers. 6. While shaping the Shari, make a line-like dent with your right index finger.
     
7. Turn it around. 8. Step 7 is called Tatekaeshi. 9. While using your left hand in a box shape and pressing, insert your thumb under the neta and then shape the edge.
     
10. Holding the sushi with your right index finger, middle finger, and thumb, turn it around. 11. Hold it with your right thumb and index finger and press the sides gently. 12. Press it together one more time and then you are finished. The Shari part should be in the shape of the bottom of a boat.

How to make maki-zushi

     
1. Set down the Makisu. 2. On top of the Makisu, place a sheet of Nori toward you. 3. Put some Shari on top of Nori. The amount of Shari you use should be about the same used to make three pieces of nigiri-zushi.
     
4. Spread the Shari from left to right. 5. Leave about an inch of space on the bottom and the top of Nori without any Shari. 6. Place a long, thin strip of Neta on top of the Shari. Spread some Wasabi as well.
     
7. Slowly lift the Makisu in order to roll it while keeping Nori steady. 8. Make sure both left and right sides are even. 9. Roll it up forward.
     
10. Place both index fingers on the sides of Makisu and shape the maki-zushi into a square. 11. Cut the maki-zushi in half with a very sharp knife.
     
12. Place them together and cut them into 6 pieces. 13. Done.

Enjoy cooking!

I'll added more soon!!!

 
Hosted by www.Geocities.ws

1