Japanese Recipes

Easy Japanese Sushi Roll

Firehouse Chef — Mon, 28 Jun 2010 10:29:11 +0000

Easy Japanese Sushi Roll - This exotic, easy recipe for Japanese sushi roll also includes the instructions on how to make the roll. Pre cooked crab meat, unique avocado, and sushi rice all wrapped in sheets of nori, before being cut into bite size pieces. A supreme yet simple, Japanese sushi recipe, that is a snap to whip up!

Prep Time: 15 mins
Cook Time: 0 mins
Main Ingredient: Rice, Crab meat
Difficulty Level: 2

Ingredients to make Easy Japanese Sushi Roll

4 cups sushi rice
4 sheets of nori (dried seaweed)
1 avocado
3/4 cup crab meat
1 tablespoon mayonnaise
1/2 teaspoon salt

Directions to make Easy Japanese Sushi Roll

Step 1:

Peel an avocado and cut it into strips or mash it. Put imitation crab in a bowl and mix with salt and mayonnaise.

Step 2:

Cover a bamboo mat with plastic wrap. Put a sheet of dried seaweed on top of the mat. Spread sushi rice on top of the seaweed and press firmly. Sprinkle sesame seeds over the sushi.

Step 3:

Turn the sushi layer over so that the seaweed is on top. Place avocado and crab lengthwise on the seaweed.

Step 4:

Roll the bamboo mat forward, pressing the ingredients inside the cylinder-shaped sushi. Press firmly on the bamboo mat with hands, then remove the rolled sushi. Cut the sushi roll into bite-sized pieces

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Jelly Dessert (Awayuki)

Firehouse Chef — Fri, 18 Jun 2010 11:19:25 +0000

Jelly Dessert (Awayuki) - This tasty, traditional recipe for a Japanese dessert, is a sweet, ctrus, jelly recipe, served with fruit fans. Cook and prep times vary, depending on ingredients used, but either way this Japanese dessert recipe is quick and easy!

Servings: 6
Difficulty Level: 2

Ingredients to make Jelly Dessert (Awayuki)

1 1/2 Kanten or 4 teaspoons agar-agar powder
250g Sugar
3 Tbsp Strained lemon juice or fruit flavored liqueur
2 Egg whites
Lemon slices or strawberry fans for decoration

Directions to make Jelly Dessert (Awayuki)

Step 1:

If using kanten, break sticks into pieces and soak in 2 cups water for 30 minutes. Then bring to boil and simmer until completely dissolved. If using agar-agar powder, sprinkle evenly over surface of 2 cups water in a saucepan and stir to dissolve. Remove from heat and stir in lemon juice.

Step 2:

Whisk egg whites in a clean, dry bowl until stiff. When agar-agar mixture is still slightly warm, add it to the egg whites, mixing well. Do not let it cool too much or it will set before you can mix it into the egg whites.

Step 3:

Pour into a mould or individual dishes and leave to set. Chill and decorate.

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Marinated Miso Cod

Firehouse Chef — Sun, 13 Jun 2010 14:02:50 +0000

Marinated Miso Cod - This absolutely magnificent, marinated miso cod, is an authentic Japanese recipe that is as quick and easy as you can imagime. BBQ grilled in 10 minutes or less, it can be marinated for 1 to 24 hours. An exotic, Japanese dinner recipe, that is sensational!

Prep Time: 10-15 mins
Cook Time: 6-10 mins
Servings: 4
Main Ingredient: Cod Fillets
Difficulty Level: 1

Ingredients to make Marinated Miso Cod

150g sweet white miso paste
2 tbsp sake
3 tbsp mirin
2 tbsp caster sugar
1 tsp soy sauce
25g pickled ginger
4 sea bass, cod or Pollack fillets
4 spring onions
Boiled rice to serve

**Health food stores and larger supermarkets stock all the obscure ingredients.

Directions to make Marinated Miso Cod

Step 1:

Combine miso paste, sake, mirin, sugar, soy and 1 tbsp juice from the pickled ginger in a small pan and heat through, stirring until the sugar dissolves, then increase the heat and boil for a moment. Leave to cool.

Step 2:

Pat the fish dry with kitchen paper and place in a dish. Pour over most of the cooled miso sauce to thoroughly immerse. Cover with clingfilm and chill for at least 1 hour preferably for 24 hours.

Step 3:

Preheat the grill and line the grill pan with foil. Lift the fish from the marinade, shake off excess and line up on the grill pan. Cook, basting with marinade left in the dish, for 3-5 minutes a side until just cooked.

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Exquisite Teriyaki Salmon

Firehouse Chef — Wed, 02 Dec 2009 15:21:49 +0000

Exquisite Teriyaki Salmon - This exotic, exquisite teriyaki salmon, comes right from Japan, to your kitchen. Made with meaty, fresh, salmon fillets, and distinctive Japanese teriyaki sauce, we tossed in some colorful vegetables to make this quick and easy recipe complete.

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Pork Fried Rice

Firehouse Chef — Wed, 02 Dec 2009 15:03:07 +0000

Pork Fried Rice - This pork fried rice, is made with basic, Japanese ingredients, and really tickles the tastebuds. Skillet fried with fresh, diced vegetables, the pork can be substituted for almost any meat, you may have on hand, as well as the veggies. Saucy and simple, this one pot meal is scrumptious.

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Teriyaki Chicken

Firehouse Chef — Thu, 19 Nov 2009 14:13:56 +0000

Teriyaki Chicken - This classic Japanese teriyaki chicken recipe, is guaranteed to tickle your tastebuds. A homemade teriyaki sauce recipe included, is the succulent secret to this tasty chicken that is marinated for several hours, absorbing every last ounce of flavor. Delicious, quick and easy!

Ingredients to make Teriyaki Chicken

2 1/2 lb Broiler-fryer chicken, cut in 8 pieces
1/4 c Soy sauce
1/4 c Sugar
1/4 c Sake (Japanese rice wine)Or cooking sherry
1/4 ts Salt
1 tb Vegetable oil
1 ts Grated fresh ginger root

Directions to make Teriyaki Chicken

Step 1:In a large bowl combine all ingredients. Marinate chicken pieces 3 to 4 hours.

Step 2:Place chicken skin-side-down in a deep, 3-quart, heat- resistant, non-metallic baking dish and heat in Microwave Oven 12 minutes.

Step 3:Turn chicken skin-side-up and heat an additional 6 minutes or until chicken is fork-tender. Baste occasionally with sauce.

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Curried Spinach Samosa

Firehouse Chef — Thu, 19 Nov 2009 13:59:59 +0000

Curried Spinach Samosa - This traditional Japanese dish, has the robust taste of curry added to it. A medley of fresh veggies and spice, are oven baked into a homemade pastry, until golden brown. Very versatile, they make a great appetizer recipe, side dish, or even snack, enjoy!

Prep Time: 40 mins
Cook Time: 30 mins
Main Ingredient: Spinach
Difficulty Level: 2

Ingredients to make Curried Spinach Samosa

CRUST:
1/2 c Water
1/3 c Organic safflower oil
1 pn Salt
3 c Whole wheat flour

FILLING:
1 tb Sesame oil
1 bn Green onion; finely chopped
3 md Carrots; diced
1 lb Fresh spinach, chopped
1 pn Salt
1/4 ts Curry powder
1 tb Tamari
1/4 c Water
1 tb Kudzu (Japanese arrowroot)

Directions to make Curried Spinach Samosa

Step 1:Combine water, oil, and salt in a small saucepan and bring to a boil. Remove from heat and beat the mixture with a whisk until it has a milky appearance. Add to flour in a large bowl. Gently knead the dough just until mixed well. Form into a ball and let sit for 30 minutes (or cover and place in a refrigerator until needed and then bring to room temperature.)

Step 2:For the filling: heat oil in a skillet. Saute onions and carrots for 1 minute. Sprinkle with salt and curry powder and add chopped spinach. Cover and steam over medium heat until spinach wilts and the carrots are tender, about 4 minutes. Season with tamari. Dissolve kudzu in 1/4 cup water, add to spinach mixture, and cook for about 1 minute, stirring constantly, to thicken and glaze.

Step 3:Preheat oven to 375 degrees. Divide the dough in half and roll out until about 1/8\” thick. Using a saucer or a small plate as a guide cut the dough into 4\” circles. Place 2 Tbs. of filling in the middle of each circle. Fold over and pinch edge shut. Using a fork, poke a few holes in each samosa. Place on an oiled cookie sheet and bake for 30 minutes. Delicious hot or cold.

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