japanese cooking

VEGETABLE OMELET SANDWICH

Shokupan

tbs butter

eggs

vegetable

sausages

cheese

oz bacon

salt

pepper

tbs whole milk

vegetable oil

ketchup

mayo

Cut sausages into small pieces, panfry until fat coming out and start browning.  Add in frozen vegetables and cook until heated through.

Heat a large frying pan on medium-low, add in butter and cook bread until golden brown on both side.

Beat egg, season with salt and pepper.  Add in cooked sausages and vegetables.Cook on Medium heat until cooked through.  Place a slice of cheese and let it melt.

Sandwich the omelet with cooked bread.  Drizzle ketchup and mayo to your liking

625 g (22 oz.) bread flour

g sugar

g salt

g (2 teaspoons) active dry yeast

450 ml lukewarm （38℃/100℉）water

35 g (3 tablespoons) unsalted butter

put all the dry ingredients into a stand mixer bowl.While the mixer running, add in water in slow and steady stream.It’s always a good idea to scrape down the side.Knead for 10 minutes or until the gluten develops.   When you stretch the dough,  if it stretches very thin, it&#039;s OK to proceed.

Add room temperature butter.Knead another 2 to 3 minutes until the dough comes back together.

Grease the bowl with a couple of drops of vegetable oil or oil spray.Shape your dough into a bowl and cover with a plastic wrap.Let it rise at the warm spot for 30 to 45 minutes.

After 30 minutes, the dough should puff up a little bit.Punch the dough to activate the yeast.Fold the edges of the dough into the center and shape into a ball again.What this does is releasing the gas and take a fresh air into the dough, and activate the yeast to the enen more.

Let it rise for 30 to 45 mins until double in bulk.

If you poke the dough with a dusted finger, and it doesn&#039;t spring back, it is proofed enough.  Take out the dough on the dusted working surface and divide into 4.

Shape into a ball, cover with the plastic wrap to prevent drying out.  Let them relax for 15 mins.This is called bench time or bench rest.Bench rest makes it easy to shape into a final shape.

After 15 mins, take out the rested dough, shape into a ball. Roll out the dough and fold from top and bottom.Roll it up while stretching the surface.  Pinch to seal the end.

Put it into greased mold side by side.Make sure the direction.

This is not good.

Cover with a plastic wrap and let it rise at a warm spot for 45 to 50 mins or until rises half an inch below the edge. 

Preheat the oven to 190 ℃（400℉）Cover the lid and pot it into the oven for 40 mins.Take out from the mold and put on a wire rack to cool completely.

An Italian favorite with an umami-rich Japanese twist.

Miso Carbonara with Salmon and Ikura / サーモンといくらの味噌カルボナーラ

oz spaghetti (about 3/4 box)

salmon

eggs (whole) (room temperature)

egg yolks (room temperature)

parmesan cheese

tbsp white miso

salt & pepper

green onions (sliced, for garnish)

Salt &amp; pepper the salmon fillet. In an oven preheated to 375 degrees F, cook the salmon for 15 minutes or until cooked through. Use a fork to shred the salmon into small chunks. Set aside.

Heat a large pot of water on the stove. Pour the water into a large mixing bowl and set aside.

In a medium sized bowl, whisk together the eggs, egg yolks, parmesan cheese, white miso, and some salt and a decent amount of pepper.

Heat another large pot of water on the stove. Cook your spaghetti until al-dente (approx 10 minutes). Drain the pasta but reserve 1 cup of pasta water.

Pour out the water from the large mixing bowl and wipe the bowl dry. Put in the cooked spaghetti, pieces of salmon, and the egg/cheese mixture and mix well. If your sauce isn&#039;t looking creamy enough, add a small amount of pasta water as needed (work in small tbsp increments).

Top the pasta with green onions and extra parmesan cheese and serve immediately.

Japanese Chashu Braised Pork Belly

pork

ginger

garlic -

green parts of leek

For the marinade :

mirin

soy sauce

milliliters cooking wine

tbsp white sugar

garlic

water (I used 3L for this recipe)

Transform your toast : an easy, non-traditional Japanese breakfast!

Anko Butter Toast / 小倉トースト

shokupan (Japanese white/milk bread) (or any white bread)

tbsp butter (salted preferred)

tbsp anko (red bean paste)

Toast the bread to your preference.

Spread the butter onto the toast.

Spread the anko onto the toast.

Enjoy immediately.

Japanese Cream Soda / クリームソーダ

ice cubes

tbsp melon syrup

club soda

vanilla ice cream

cherry

In a tall glass, put in ice cubes about half way or a little higher.

Pour in the melon syrup.

Add in club soda until glass is almost full. Mix well until syrup is completely combined.

Add a couple more cubes of ice on top to make a platform for the ice cream.

Top the drink with 1 scoop of ice cream and one cherry!

Enjoy immediately before it melts!

Easy to make, light to eat summer grilled skewers

Yakitori (easy summer version)

chicken thigh (300 grams)

⅔ ts salt ※about 1% of chicken

ts Sake

sugar

150 g sliced pork belly ※or bacon

pcs cherry tomatoes

tbs all-purpose flour

¼ ts grated garlic

ts sesame oil

Shiso leaves

Cut chicken thigh into chunks. You can leave the skin on to keep the juice inside.Season with salt and sake, and a pinch of sugar.Toss to season evenly.

Put them on the skewer and set aside.

Yakitori

Rinse your tomato and pat dry.Cut the sliced pork belly in half lengthwise, and line them on the cutting board.Season with salt and pepper, and dust with all-purpose flour.wrap cherry tomatoes with it, and put them on the skewer.

Pork wrapped cherry tomatoes

Preheat the grill, while line the skewer on the wire lack.

Flip it over every couple of minutes to cook through.The pork is cooked faster than the chicken, take it out from the cooked one.

Grill

Sprinkle Shiso leaves, aka Japanese basil, tear into small pieces with your fingers. It adds refreshing aroma to it and brings out the simple deliciousness. Serve with sesame oil and salt with a hint of grated garlic.

How to serve

Okonomiyaki (Osaka-style)

all-purpose flour (120 grams)

potato

⅓ ts baking powder

salt and sugar

dashi powder

water

tbs grated Japanese yum

cabbage

g sliced pork belly

shrimp

scallop

g oyster

scallion

Grate Japanese yum.Combine dry ingredients.Dissolve dashi powder with 2 tbs of hot water and add the rest of the water.

Make a well in the center, add yum and dashi.Mix well to make sticky batter.  Set aside while preparing the other ingredients.

Okonomiyaki Batter

Chop into small dice.

Cabbage (for all Okonomiyaki)

Slice scallion into small pieces.Drain oyster, put in a small bowl.  Add in a teaspoon of salt and a tablespoon of potato starch.Gently massage the oyster to clean.  Rinse and drain.

Mix chopped 1＋1/2 cups cabbage, 1 heaping tablespoon of Tenkasu (crunchy tempura bit) and dried shirimp, 1 teaspoon Beni Shoga (red pickled ginger), 1/2 cup Onokomiyaki batter, 1 egg.

Mix in scallions and oysters.Heat your electric griddle (or frying pan) to 200℃（395℉), grease the surface.  Pour the batter and shape into 20cm in diameter, 2 cm thick.

Cover with the lid and cook 3 mins.  Flip over and cook 3 mins with the lid.Flip it over again and cook with the lid.Cook Okonomiyaki 8 to 10 mins in total.

Apply Ponzu soy sauce.  Sprinkle Katsuobushi and Aonori.

Oyster and Scallion

Heat your electric griddle (or frying pan) to 200℃（395℉), grease the surface.  Pour the batter and shape into 20cm in diameter, 2 cm thick.  Line pork belly all over the surface.

Apply Okonomiyaki sauce and mayo, sprinkle Katsuobushi and Aonori.

Pork Belly

Mix in seafood.  Pour onto electric griddle (or frying pan) and cook 3 mins.Flip over and cook 3 mins with the lid.Flip it over again and cook with the lid.Cook Okonomiyaki 8 to 10 mins in total.

Seafood

In this video, I will show you how to make Spicy Tuna Onigiri (Japanese Rice Balls). Spicy Tuna Onigiri might be more popular overseas. In this tutorial, I will introduce two kinds spicy tuna onigiri; fresh tuna version and cooked tuna version. Additionally, I'll also introduce how to eat Onigiri with Japanese breakfast/teishoku style. I hope these recipes will bring you a wonderful time with your friends and family!

Ingredients (5 servings) :

Spicy Tuna Onigiri

Japanese rice

Salt & Water, as needed

seaweed

Tuna version:

Block (200 grams) Tuna

Tbsp Soy sauce

Sesame oil

tsp Sake

Tbsp Raayu

Honey

tsp Ichimi *Red chili pepper

Tbsp Long onion *chopped

Tbsp White sesame

Cooked Tuna version:

Salt

Kelp

Tbsp Mayonnaise (*)

tsp Soy sauce

tsp Raayu

tsp Ichimi

(*) Homemade Mayonnaise:

Egg yolk

tsp (5 milliliters) Mustard

tsp (10 milliliters) Rice vinegar

Salt & Pepper, to your taste

 Cut the fresh tuna into small pieces and then minced them.

Put minced tuna in a bowl and add rest of the ingredients. Stir well.

Prepare cooked rice, water, salt, white sesame and nori seaweed before shaping onigiri.

Wet your palms and put a certain amount of rice on the palm. Then, make a shallow hole in the middle and put some spicy tuna in it.

Add more rice to cover the spicy tuna. Roll and form the onigiri to make triangle shape.

Put some salt on the palm, put it on every sides of onigiri and cover with nori seaweed.

Cooked Tuna version:

Put tuna in the pot and pour the oil just to cover the tuna. Add a stick of kelp.

Take out from the pot. Move in a bowl and mush it to make tuna flakes.

(Homemade Mayonnaise) Put egg yolk, salt, white pepper, rice vinegar and mustard in a bowl.

Add the oil little by little and stir until it becomes heavy and creamy texture.

Put homemade mayonnaise in a bowl with tuna. Add the rest of the ingredients and mix all of them.

Prepare cooked rice, water, salt and nori seaweed before shaping onigiri.

Wet your palms and put a certain amount of rice. Then, make a shallow hole in the middle and put cooked tuna mixture in it.

Add more rice to cover the tuna. Roll and form the onigiri to make triangle shape.

 Please prepare good quality bonito for sashimi.

 Handmade tuna should be salted for as long as possible.

Marinated in a very slightly sweet/savory miso sauce, this miso-lemon baked steelhead trout (or salmon works too!) is succulent and tender. The recipe has only 5 ingredients, all naturally gluten-free. The baked steelhead's sweetness balances the tangy flavors of the miso, vinegar, and lemon.

Miso-Lemon Baked Steelhead Trout

brown sugar or coconut sugar

rice vinegar

mirin (or 1 more tablespoon rice vinegar)

lemon (to squeeze over the fish)

Place the steelhead fillets, skin side down, onto parchment paper on a rimmed baking sheet.

Mix the miso, brown sugar, vinegar and mirin together in a small bowl.

Spread evenly over the fillets (I use a flexible spatula).

Let marinate at least ½ hour and as long as 8 hours. If you marinate for the shorter time, leave the fish at room temperature. If you marinate for longer than 30 minutes, you will need to refrigerate the fish, but remove it from the refrigerator about 30 minutes before baking so that it comes to room temperature.

Preheat oven to 350 degrees F about ten minutes before you plan to bake the fish.

Bake Steelhead for 18 minutes.

Allow to cool for 5 minutes.

Drizzle lemon juice over the fillets.

Serve with rice and a light salad, like my Tangy Ginger-Almond Asian Slaw

Top 10 japanese cooking recipes from across the web

The most viewed japanese cooking recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

VEGETABLE OMELET SANDWICH

Shokupan

Miso Carbonara with Salmon and Ikur...

Japanese Chashu Braised Pork Belly

Anko Butter Toast / 小倉トースト

Japanese Cream Soda / クリームソーダ

Yakitori (easy summer version)

Okonomiyaki (Osaka-style)

Spicy Tuna Onigiri

Miso-Lemon Baked Steelhead Trout

Top 10 japanese cooking recipes from across the web

The most viewed japanese cooking recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

VEGETABLE OMELET SANDWICH

Shokupan

Miso Carbonara with Salmon and Ikur...

Japanese Chashu Braised Pork Belly

Anko Butter Toast / 小倉トースト

Japanese Cream Soda / クリームソーダ

Yakitori (easy summer version)

Okonomiyaki (Osaka-style)

Spicy Tuna Onigiri

Miso-Lemon Baked Steelhead Trout

The most viewed japanese cooking recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine