japan

A special regional variant of tonkotsu ramen that features a powerful pork broth cut with seafood stock.

Hakata Ramen

lbs pork bones

leek ((sliced))

onion ((quartered))

garlic

in ginger ((sliced))

water

tbsp sesame oil

mirin

clam juice

1.6 lbs pork belly ((skin on, no bone))

brown sugar

tbsp gochujang

1½ tbsp soy sauce

spice powder

salt

pepper

onion

tsp black sesame seeds

pickled ginger

somen noodles ((packages))

Combine all marinade ingredients in a bowl. Mix thoroughly, cover the pork with marinade and rub it in. Cover pork, put in the fridge while working on the broth.

Marinate the Pork Belly

Add bones to a large pot and add water until the bones are completely submerged. Heat on the stove on medium high heat. Once it comes to a roaring boil, take the pot off the stove. Pour water down the sink, but keep the bones.

Rinse bones off with cold water. Add back to pot, fill with water until bones are submerged again. Bring back to a roaring boil on medium high heat.

Heat up 2 tbsp of sesame oil in a skillet on medium heat. Add veggies to the skillet, cook until lightly charred/caramelized, about 4 minutes.

Add veggies to pot, cover partially with lid. Keep the roaring boil going for 11 hours. Add water whenever the pork bones are not completely covered. At the 11th hour, start to cook the pork belly.

For the final hour, allow the water level in the pot to drop, this will make a more concentrated broth. Should be about 1/3 to 1/2 the normal level at the end.

Tonkotsu Broth

Put the pork belly on an aluminum foil lined baking sheet. Roast on 450 F for 10 minutes, then bake at 275 for 20 - 30 minutes, or until internal temp reaches 145 F. Take the pork out halfway and brush with marinade again.

Cook the Pork Belly

Strain your broth, getting the veggies and the bones out.

Now, add 1/2 cup of clam juice, 1 tbsp of mirin, and salt to taste. Heat gently to combine the ingredients.

Strain the Broth

Slice the veggies and fry the sliced garlic in a skillet on medium heat until lightly charred, about 2 minutes, 1 on each side.

Boil the noodles on high heat for 3 minutes, or according to package. Strain out the water. Slice your pork belly, and assemble your ramen bowls!

Assemble the Bowl

A recipe for Nutella Taiyaki! This Japanese fish-shaped pastry has a crispy exterior that gives way to a fluffy texture and creamy Nutella filling.

Nutella Taiyaki

(3/4 cup plus 1 1/2 tablespoons) milk

vanilla extract (optional)

(3 tablespoons) unsalted butter (melted and slightly cooled)

(1 1/2 cups) cake flour

(3 tablespoons) granulated sugar

baking powder

Vegetable oil (for greasing)

Nutella (divided)

In a medium bowl, beat the egg. Mix in the milk, vanilla extract, and butter.

In another medium bowl, sift together the flour, sugar, baking powder, and salt. Use a wooden spoon or spatula to gently fold into the liquid ingredients until just incorporated. Cover and refrigerate the bowl for at least 1 hour.

Place a taiyaki pan over medium low heat. Lightly grease with vegetable oil.

Once heated, fill one side of the taiyaki pan cavities 1/3rd full with the batter. Add a heaping tablespoon of Nutella in the center of the fish and cover with batter to fill out the fish shape. Be careful not to overfill. Close the pan and flip.

Cook for about 2 minutes until golden. Flip and cook the other side until golden, another 2 minutes, checking the color periodically once it has had a chance to set.

Transfer the golden taiyaki to a wire rack and repeat with the remaining batter and Nutella.

Miso Yakitori (Japanese Grilled Chicken with Miso Glaze)

red or white miso

sugar

sake

chicken thighs

If using wooden skewers, soak in water for 30 minutes prior to use.

In a small saucepan, whisk together miso, sugar, sake, and mirin. Heat over medium heat until sugar dissolves and the sauce becomes smooth, whisking constantly. Remove from heat.

Preheat grill to high heat (or high on broiler if using oven).

Cut the chicken into 1 inch pieces. Remove the dark green part of the leeks, clean well, and cut into 1 1/2 inch pieces. Place the chicken and leeks alternately onto the skewers, starting and ending with chicken pieces.

Grill, turning about every 2-3 minutes and brushing with the miso glaze, until the chicken is cooked through.

Serve immediately.

Wertvolle pflanzliche Proteine liefert dir diese Sushi Bowl dank grüner Sojabohnen & Tofu. Mit Reis, Avocado & Möhren ist das REWE-Rezept ein veganes Highlight.

Sushi Bowl mit Edamame

300 g Basmati Reis

Salz

Nori Blatt

Avocado

EL Sesam

200 g REWE Bio TK-Edamame

0.5 Gurke

Möhren

Lauchzwiebeln

300 g REWE Bio Natur-Tofu

EL Rapsöl

Limette

EL Sojasauce

TL REWE Bio Ahornsirup

EL geröstetes Sesamöl

Katsu is a Japanese method of breadcrumbing chicken- this version is served with a rich curry sauce

Chicken katsu

chicken breasts

egg,

tbsp finely crushed cornflakes or panko crumbs

garlic cloves, crushed

korma paste

soy sauce

tbsp ketchup

tbsp honey

tbsp cornflour

Heat oven to 200C/180C fan/gas 6. Dip the chicken in the egg, then coat in the cornflakes or crumbs. Space the chicken out on a non-stick baking tray and cook for 15-20 mins or until cooked through.

Put the remaining ingredients in a pan. Pour in 500ml water and heat, stirring, until boiling and thickened. Cover and leave to simmer for 5 mins.

Spoon some sauce onto 4 plates, slice the chicken breasts and place on top. Great served with some rice and soya beans with finely sliced red chilli.

Chicken Teriyaki - der japanische Klassiker. Über 79 Bewertungen und für ausgezeichnet befunden. Mit ► Portionsrechner ► Kochbuch ► Video-Tipps! Jetzt entdecken und ausprobieren!

Chicken Teriyaki - der japanische Klassiker

EL Reiswein, Mirin oder Sake

EL Zucker

TL Ingwer, frisch, gerieben

TL Knoblauch, fein gehackt

¼ TL Chiliflocken

TL Sesam, geschält

Hähnchenschenkel mit Haut, ohne Knochen

TL Speisestärke

Salz und Pfeffer

Frühlingszwiebel(n), schräg in sehr dünne Ringe geschnitten

250 g Brokkoliröschen, gedämpft, leicht gesalzen und gepfeffert

TL Sesamöl

Sehr leckeres Gericht. Wird es definitiv öfter geben. Bild poste ich noch dazu

Hallo
Ich bin noch ziemlich wenig bewandert, was das kochen angeht, deswegen habe ich ein paar Fragen.
Kommen Ingwer, Knoblauch und Chiliflocken mit in die Marinade zu Beginn?
Brate ich die Pollo Fino mit Öl an oder ohne?
Vielen Dank schonmal 

OMG! Das war soo lecker! Wir werden es auch mal mit Rindfleisch versuchen. Richtig richtig gut!!! Volle Sternenzahl. 

A recipe for Spaghetti Neapolitan from the cookbook, Effortless Bento!

Spaghetti Neapolitan

hot dogs

green bell pepper

eringi ((trumpet mushroom))

(180 grams) spaghetti

vegetable oil

(10 grams) butter

ketchup

Worcestershire sauce

salt and black pepper

Slice hot dogs on the bias. Thinly slice onion and mushroom. Julienne bell pepper.

Boil spaghetti according to package directions.

Heat oil in frying pan. Add butter, then hot dogs, onions, mushrooms and bell peppers in that order and sauté.

Add spaghetti to pan and sauté. Add ketchup and stir to coat. Season with mixture A to finish. Serve immediately or let cool and cover with a lid to freeze.

A recipe for Japanese Mochi Cheesebreads from the cookbook, The Japanese Larder.

Japanese Mochi Cheesebreads

(7 oz, 1 3/4 cups) glutinous rice flour (mochiko

fine sea salt

(2 fl oz, 1/4 cup) whole milk

(2 fl oz, 1/4 cup) melted butter oil

(1 3/4 oz) Parmesan cheese (grated)

(5 1/2 oz) mature Cheddar cheese (grated)

Preheat the oven to 180˚C/350˚F/gas mark 4.

Mix the rice flour and baking powder with the sea salt in a bowl until well combined.

Break the egg into a separate bowl and beat it with a whisk until lightly frothy.

Add the egg to the flour mix, followed by the milk, melted butter or sunflower oil and both grated cheeses. Knead the dough until all the ingredients are completely incorporated into a firm dough. Do not worry if the dough seems too dry at the start, it will take about 5 minutes of kneading for it to bind together.

Cut the dough into 20-30 equal parts and roll them into individual balls with your hands. Place them on a baking tray (sheet) lined with baking (parchment) paper or into a non-stick muffin tin and bake in the preheated oven for 20-25 minutes or until lightly golden.

Transfer the cheesebreads to a cooling rack and let them cool down slightly before eating. They are best eaten while hot.

Eine japanische Variante der Maultasche, die mit Gemüse, Fleisch oder Garnelen gefüllt werden kann – ganz nach eigenem Belieben. Jetzt zu unserem REWE Rezept!

Gyoza

Gyoza Blätter, TK

250 g küchenfertige Garnelen

kleines Stück Ingwer

Knoblauchzehe

EL Sojasoße

TL Mirin (Reiswein)

EL Öl

Try a new way of serving sweetcorn - skewer slices of cob for a lolly effect, then serve with a Japanese sweet, sticky dipping sauce

Yakitori corn pops

fresh corn cobs, leaves

sunflower oil

8-12 wooden chopsticks or short skewers

sesame seed

Put the corn cobs in a microwaveable dish with about 1cm water. Cover with cling film, poke a couple of holes through and microwave for 10 mins on High (we used a 750 watt microwave) until tender. When cool enough to handle, trim the rounded ends and cut the rest into 3-5cm chunks. Mix 1 tbsp yakitori sauce with the oil and brush all over the corn.

Heat a griddle pan or barbecue and sear the corn on all sides until starting to char. Lift into a bowl, add the remaining sauce and toss to coat. Add a stick to each – like a lollipop – then dip each corn pop into the sesame seeds to coat before eating.

Breadcrumb your pork fillet with panko, Japanese style, then serve with a sweet, spicy, light curry sauce and sushi rice

Katsu pork with sticky rice

short-grain or sushi rice

panko breadcrumbs

turmeric

pork fillet

coriander (optional)

pickled ginger (optional)

carrot

apples

tsp medium curry powder

½ tsp ground ginger

tomato purée

tsp clear honey

chicken stock

tsp sesame oil

To make the sauce, heat the oil in a large pan and add the onion, carrot and apples. Cover and cook gently for 10 mins until softened, stirring a couple of times. Uncover the pan, turn up the heat, add the garlic and cook for 1 min.

Stir in the curry powder and ginger. Cook for 1 min more, then stir in the tomato purée, honey, soy and cornflour. Gradually stir in the stock and simmer for 5 mins until the vegetables are totally soft and the sauce has thickened. Blitz with a blender or in a liquidiser until smooth, then season to taste with the sesame oil, salt and pepper. The sauce can be made up to 3 days ahead.

While the sauce is cooking, put the pork between 2 sheets of cling film and bash with a rolling pin until the meat is about 1cm thick. In a shallow bowl, rub together the crumbs, turmeric and oil with some seasoning. Beat the egg white with a fork until a little frothy and have a non-stick baking tray ready.

Put the rice in a saucepan with 400ml cold water and a pinch of salt. Bring to the boil, cover, then simmer for 10 mins. Take off the heat and set aside until ready to serve the pork.

Heat oven to 220C/200C fan/gas 7. Dip each piece of pork into the egg, then the crumbs, pressing them onto the surface before transferring the meat to the tray. Bake the pork for 10-15 mins or until golden and crisp, turning once if needed. Serve with the rice and katsu sauce, garnished with coriander, if using, plus pickled ginger, if you like.

Niku Udon (肉うどん) recipe: a Japanese noodle soup with a seasoned dashi base, thick udon noodles, thinly sliced and marinated beef, negi/scallions, and a sprinkling of Shichimi Togarashi.

Niku Udon (Japanese Meat Udon)

water (divided)

(6 inches each) pieces kombu

bonito

ginger

beef (shaved (sliced

usukuchi soy sauce

bricks (8.8 ounces each) frozen udon

scallion

Shichimi togarashi

In a large pot, combine 8 cups water and kombu. Allow to sit for 30 minutes. After 30 minutes, bring to a boil over medium heat. Remove the kombu pieces and add remaining 2 tablespoons cold water. Stir in the bonito flakes until just combined. Once boiling, reduce to low heat and simmer for 5 minutes. Skim off any foam that develops on the surface. Remove from heat and allow to sit for 15 minutes. Pour through a fine mesh strainer or cheesecloth into a large bowl. Don't squeeze excess liquid from bonito and discard.

In a medium bowl, whisk together sake, sugar, 1/4 cup soy sauce, and grated ginger. Add the shaved beef pieces, tossing to coat well. Allow to marinade for 10 minutes.

Place a large skillet over medium high heat. Do not add oil. Once heated, add the beef with marinate, spreading out to cover the entire base of pan. Cook, stirring often, until most of marinade has evaporated and meat is browned, about 5 minutes.

Return strained dashi (water cooked with kombu and bonito) to cleaned large pot over high heat. Stir in the mirin, 1/2 cup usukuchi soy sauce, and salt. Once boiling, reduce heat to low until ready to serve.

In another large pot, bring water to a boil over high heat. Add frozen udon and cook until just tender. Drain and divide the udon among 4 large soup bowls. Pour the hot broth over the noodles and top each bowl with cooked meat. Top with sliced scallion and shichimi togarashi.

Als exotische Vorspeise oder leichtes Abendessen: Der Ramen-Klassiker wird in diesem REWE Rezept mit cremigem Erdnussmus verfeinert. Unbedingt nachkochen!

Erdnuss-Ramen mit Ei

rote Chilischote

walnussgroßes Stück Ingwer

Top 24 japan recipes from across the web

The most viewed japan recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

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Japanese Mochi Cheesebreads

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Japanischer Käsekuchen aus nur 3 Zu...

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Top 24 japan recipes from across the web

The most viewed japan recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Hakata Ramen

Nutella Taiyaki

Miso Yakitori (Japanese Grilled Chi...

Sushi Bowl mit Edamame

Chicken katsu

Chicken Teriyaki - der japanische K...

Spaghetti Neapolitan

Japanese Mochi Cheesebreads

Gyoza

Yakitori corn pops

Katsu pork with sticky rice

Niku Udon (Japanese Meat Udon)

Erdnuss-Ramen mit Ei

Schnelle Sobanudeln mit Erdnusssoße

Japanischer Käsekuchen aus nur 3 Zu...

Daifuku

Schnelle Miso-Ramen mit Hackfleisch

Schnelle Vegane Miso-Ramen mit Tofu

Schnelle vegane Ramen mit Tofu

Sobanudeln mit Limette-Erdnussdress...

Tofu Shirataki Noodles Stir-Fry Rec...

Hiyashi Chuka (Cold Ramen)

Spicy Miso Chicken Wings with Japan...

Pak Choi-Suppe mit Hähnchenfleisch

The most viewed japan recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine