 | Category: Japanese Foods
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Procedure:
Put the miso, sugar,sake into a medium sized saucepan and bring to a boil, stirring constantly. Reduce heat and, and simmer for 30 minutes, stirring occaisionally. Remove pan from heat and wuickly beat in 2 egg yolks, 1 at a time. Immediately dip the read more...
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| Category: Japanese Foods
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Procedure:
Combine margarine,sugar,eggs,vinegar and vanilla in bowl.Mix well. Stir in dates,coconut and nuts.Pour into pie shell.Bake in 300 degree oven for 45 to 50 minutes or until brown read more...
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| Category: Japanese Foods
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Procedure:
In a large bowl, combine the cauliflower flowerets and bell pepper strips. Cover with boiling water. Let stand for 2 minutes; drain thoroughly. Add the celery.
In a small pan, heat the Coca-Cola, wine/white vinegar, sugar, and salt. Pour over veget read more...
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| Category: Japanese Foods
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Procedure:
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 Carb read more...
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| Category: Japanese Foods
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Procedure:
1. In a nonstick 10-inch skillet over medium-high heat, in hot vegetable
oil,
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, read more...
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| Category: Japanese Foods
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Procedure:
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 noudles).
Cut naruto (about 7mm thin) and leek/green onion.
Put Udon into sieve and rinse it with hot water.
A read more...
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| Category: Japanese Foods
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Procedure:
Combine all ingredients and whisk to blend well. Makes about 1/3 cup. Will keep short periods if refrigerated. Serve: as a dip for meat balls or egg rolls. read more...
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 | Category: Japanese Foods
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Procedure:
Bone chicken breasts and cut in 12 pieces. Place on bottom of a flat
dish. Mix sugar, water, soy sauce, cooking sherry, oil, vinegar,
garlic and ginger in a bowl for marinade. Pour marinade over
chicken. Let sit at least one hour. Drain and reserv read more...
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| Category: Japanese Foods
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Procedure:
In a small bowl, combine miso and sugar. Add mirin, water, soy sauce,
sesame
oil, and sesame seeds. Stir until well blended. Serve over lettuce and
carrot slices. Toss to combine.
The pungent miso also adds vitamins, protein, and nutrients to thi read more...
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| Category: Japanese Foods
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Procedure:
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, groun read more...
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