japanese recipe

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.

TRADITIONAL JAPANESE RECIPE: In Japan, cooked Yakibuta can be found almost everywhere, in shops and supermarkets, but the most common place where you'll find it is in Ramen shops as topping. Sliced Yakibuta is in fact, a staple topping for Japanese Ramen, with the only difference that in Japan, Ramen Shops don't actually have ovens so it's boiled for hours and hours. For this recipe we will not use Teriyaki sauce, although, you are free to add it. It's mouthwateringly delicious, but may take some practice.

Yakibuta - Braised Pork ( 焼き豚 ) Recipe

Portions Pork Shoulder Butt (900 grams)

Soy Sauce

Sugar

Sake

Ginger Root

Clove of Garlic

A quick and easy Takoyaki recipe you can cook in minutes with just one chopstick. Make at home using five secret topping combinations. Crispy on the outside, soft on the inside, and packed full of flavour. 

Takoyaki Recipe

dashi powder

flour

g cornflour (or cornstarch)

tbsp milk

octopus

spring onion / green onion (chopped)

pickled ginger (chopped)

tenkasu (crispy tempura crumbs)

Takoyaki Sauce (or okonomiyaki sauce)

Mayonnaise (we recommend kewpie mayo

seaweed flakes / aonori (dried green seaweed powder)

Katsuoboshi (dried bonito flakes)

Salt

Parmesan

Curry powder

Cheese

Slice the octopus (or other protein, if substituting) into bite-size pieces then pop aside.

Combine the plain flour and cornflour in a bowl, then in a separate bowl whisk the egg. Add the egg to the dry mixture, then slowly pour in the dashi stock or water and whisk it all together. You're aiming for a thin, runny consistency here, so if it's too thick just add more water or dashi.

Now, heat the takoyaki pan over a medium high heat and brush oil over the entire surface. Pour the batter into the centre of the pan and keep pouring until all the wells are full and the batter covers the entire plate.

Place one piece of octopus or chicken into each well, then scatter the spring onion, ginger and tempura crumbs across the lot. When the bottom of the batter starts turning crispy, use a chopstick to cut out a square shape around each takoyaki well.

Next comes Masa's fancy technique. Move your chopstick in an 'L' shape around the each well, then immediately push down into the well to flip the batter, forming a rough ball shape as you go. It might take a few tries, but keep going and you'll quickly get the hang of it.

Continue flipping each ball occasionally as the batter becomes crispy and golden brown on all sides. The easiest way to do this is to pierce the takoyaki ball with the chopstick and pull upwards to flip.

Pop your cooked takoyaki onto serving platters and top with your favourite topping combinations. Feel free to experiment and let us know how you go.

Classic: Top with bbq sauce (or takoyaki or okonomiyaki sauce) in a zigzag pattern. Dust with aonori powder and katsuoboshi (bonito flakes).

Hyuga Style: Top with mayo, aonori and a sprinkling of salt.

Masa-san's Recommendation: Top with parmesan, salt and a light dusting of curry powder.

Wandercooks style: Sprinkle with your very own homemade matcha green tea salt.

Cheesy Goodness: Sprinkle on top and broil for a couple of minutes until melty and delicious.

For The Toppings:

https://www.youtube.com/watch?v=fF0WroNdShw

A quick and easy Takoyaki recipe you can cook in minutes with just one chopstick. Make at home using five secret topping combinations. Crispy on the outside, soft on the inside, and packed full of flavour. 

FULL RECIPE - http://bit.ly/2gATUb5

SIGN UP FOR MORE - 
http://bit.ly/CuriousFoodies

JOIN THE CONVERSATION -
Instagram - https://www.instagram.com/wandercooks
Pinterest - https://www.pinterest.com/wandercooks
Twitter - https://twitter.com/wandercooks
Blog - https://www.wandercooks.com/

Check out some of our most popular Japanese recipes here - 

Homemade Yakisoba Sauce Recipe - http://bit.ly/YakisobaSauce

Simple Onigiri Rice Balls - http://bit.ly/simple-onigiri

Japanese Savoury Pancakes (Okonomiyaki) - http://bit.ly/2DRUr3n

Japanese Udon Noodles - http://bit.ly/UdonNoodleSoup

How to Make Quick and Easy Japanese Takoyaki

This Japanese udon noodle soup recipe features an easy udon soup base that you can make in minutes. Choose your favourite udon toppings such as spring onion, katsuoboshi (bonito flakes) and shichimo togarashi (Japanese chilli flakes)! This light, tasty Japanese noodles soup is perfect as a quick lunch, dinner or appetiser. 

Udon Noodle Soup Recipe

udon noodles (frozen

water

tsp dashi powder (use kombu dashi for vegan/vegetarian version)

soy sauce

mirin

sugar

spring onion / green onion (finely sliced diagonally)

tsp bonito flakes / katsuoboshi (katsuoboshi)

chilli flakes (shichimi togarashi)

Cook udon noodles according to packet directions, or recipe if you're making them by hand.

Place dashi, soy sauce, mirin, salt and sugar into a deep bowl, then pour boiling water over the top.

Take cooked udon noodles and slide into the soup base.

Top with sliced spring onion, bonito and chilli flakes.

This Udon Noodle Soup Recipe is a classic Japanese dish packed with umami flavour and topped with our favourite bonito flakes and spring onion. With a dashi based soup base that is ready in minutes, this light dish is perfect as a lunch, dinner or appetiser with friends. 

FULL RECIPE - 
http://bit.ly/UdonNoodleSoup

SIGN UP FOR MORE - 
http://bit.ly/CuriousFoodies

JOIN THE CONVERSATION -
Instagram - https://www.instagram.com/wandercooks
Pinterest - https://www.pinterest.com/wandercooks
Twitter - https://twitter.com/wandercooks
Blog - https://www.wandercooks.com/

Check out some of our most popular Japanese recipes here - 

Japanese Pork Gyoza Dumplings - http://bit.ly/29ssTC2

The Ultimate Yakisoba Noodles Recipe - http://bit.ly/2dlxh7Y

Okonomiyaki – Japanese Savoury Pancakes - http://bit.ly/2DRUr3n

Quick and Easy Takoyaki - http://bit.ly/2gATUb5

Quick Mentsuyu Recipe (Cold Soba Noodle Sauce) -
 http://bit.ly/2jFKjQv


MUSIC -
Ocean by KV https://soundcloud.com/kvmusicprod Creative Commons — Attribution 3.0 Unported — CC BY 3.0 http://creativecommons.org/licenses/by/3.0/ Music promoted by Audio Library https://youtu.be/a8ctDtA7OK8

How to Make Japanese Udon Noodle Soup

Okonomiyaki recipe : savory Japanese cabbage pancakes with bacon, served with homemade okonomiyaki sauce and Japanese mayonnaise.

Okonomiyaki – Japanese Cabbage Pancakes 

Japanese Mayonnaise:

mayonnaise

rice vinegar

Okonomiyaki Sauce:

oyster sauce

Worcestershire sauce

Okonomiyaki:

450 g/ 1 lb/ 5 cups shredded cabbage

g/ 1.8 oz/ 1 cup shredded carrots

spring onions, divided

ml/ 4.2 fl.oz/ ½ cup dashi or water

120 g/ 4.2 oz/ 1 cup all-purpose flour

200 g/ 7 oz thinly sliced bacon (See note)

sesame seeds

Whisk together mayonnaise, rice vinegar, and sugar. Set...

Whisk together mayonnaise, rice vinegar, and sugar. Set aside.

Shred the cabbage and the carrots. Set aside.

Thinly slice the green onions. Set aside about...

Thinly slice the green onions. Set aside about ¼ of the green onions, preferably more green parts, for sprinkling over the okonomiyaki later.

In a large bowl, whisk together the eggs,...

In a large bowl, whisk together the eggs, dashi or water, soy sauce, and salt together. Slowly add the flour and whisk to obtain a thick, smooth batter.

Stir in the vegetables.

Cut the bacon slices in half.

Heat about ½ tablespoon of the oil in...

Heat about ½ tablespoon of the oil in a non-stick or cast iron pan.

Add about 1 cup of batter to the...

Add about 1 cup of batter to the pan and press with a spoon to form a circle of about 15 cm/ 6 inches diameter and about 1.2 cm/ ½ inch thick.

Cover the pancake with some bacon slices, as...

Cover the pancake with some bacon slices, as much as needed to cover the okonomiyaki, depends on the size of the bacon slices.

Cover the pan with a lid, this will...

Cover the pan with a lid, this will help the cabbage get soft.

Turn the heat a bit down, so that...

Turn the heat a bit down, so that the underside of the pancake doesn't get too dark. If you notice that after you have turned the first pancake, adjust the temperature again. The pancakes should be golden brown and not too dark.

Cook the pancake on the first side for...

Cook the pancake on the first side for 5 minutes until the bottom is golden brown. Flip with a spatula and cook, covered, for another 3-5 minutes or until golden brown.

It is preferable to use two pans when...

It is preferable to use two pans when cooking okonomiyaki, you can only cook one at a time, and cooking 6 of them will take quite a while. Using two pans will halve the cooking time.

Place the cooked okonomiyaki on a plate and...

Place the cooked okonomiyaki on a plate and keep warm in the oven while you cook the rest. Add a little more oil to the pan before starting with each okonomiyaki.

When all the Japanese cabbage pancakes are cooked,...

When all the Japanese cabbage pancakes are cooked, brush them with okonomiyaki sauce. Drizzle with the Japanese mayonnaise. Sprinkle with the remaining green onions and with sesame seeds and serve.

https://mediavine-res.cloudinary.com/video/upload/ba6i2i28c4trtrewxfzq.mp4

Where Is My Spoon is a blog where you will find delicious and family friendly recipes, all made from scratch. From simple healthy soups to sumptuous cakes for special occasions, all our recipes have been tried and loved by our family and our friends.

Welcome to Where Is My Spoon! It's all about home cooking

This EASY onigiri recipe is flavoured with delicious Japanese seasonings and wrapped in nori, perfect for a quick snack or a tasty lunchbox treat.

Easy Onigiri - Japanese Rice Balls

sushi rice (cooked)

rice seasoning (aka furikake)

Pop your cooked sushi rice into a large mixing bowl. Add the furikake rice seasoning and mix through evenly. Note: if you feel like hiding something tasty inside instead, you can skip this step.

Separate the rice into equal portions, approximately one large handful for each onigiri.

Wet your hands with water and rub together with a pinch or two of salt. This stops the rice sticking to your hands and helps keep it fresher for longer.

Pick up one handful/portion of rice. If you are hiding some fillings inside, here is where you make an indent, place the ingredients inside and fold the rice over, then lightly press into a ball.

Using mainly your fingertips while resting the rice on your palm, start to press and squeeze the rice into a triangular shape, rotating as you go so it’s even. According to our Japanese friends, you want to end up with one face of the onigiri having a small indentation from your fingers.

Place a slice of nori on the bottom of the onigiri, rough side in towards the rice. Then fold it up towards to the middle of the onigiri.

Repeat for the remaining rice portions.

https://www.youtube.com/watch?v=aGsrQbhtgV8

This EASY onigiri recipe is flavoured with delicious Japanese seasonings and wrapped in nori, perfect for a quick snack or a tasty lunchbox treat. See our full recipe for tips, tricks and a handy step by step guide.

These are the cutest little rice ball snacks! We love onigiri because they are so easy to adapt to your own flavour combinations, and a great way to use up leftover ingredients.

Also known as o-musubi or nigirimeshi, onigiri are Japanese rice ball snacks made from cooked or steamed sushi rice, furikake seasonings (and sometimes tasty hidden fillings), wrapped a nori seaweed wrapper.

You can enjoy onigiri warm, cold or at room temperature, so they’re perfect in your lunchbox or as a portable snack on the go. You can even plate them up as a tasty appetiser!

RECIPE STEPS
00:00 - How to Make Onigiri
00:04 - Season cooked sushi rice with furikake
00:23 - Form portions of rice into triangle shapes
00:34 - Wrap nori slice around bottom of each

GET THE FULL RECIPE 
https://www.wandercooks.com/simple-onigiri-recipe/

SUBSCRIBE for fresh new food ideas and easy step-by-step recipes!
https://www.youtube.com/channel/UCnjl958yFQd7QkAIA5XgxGA?sub_confirmation=1

FOLLOW US ON SOCIAL
Instagram - https://www.instagram.com/wandercooks
Pinterest - https://www.pinterest.com/wandercooks
Facebook - https://www.facebook.com/wandercooks 


MUSIC - Mizuki - By Bad Snacks (No Copyright Music)

How to Make Onigiri - Japanese Rice Balls [3 Ingredients!]

Beautiful tempura prawns are delicious dipped in the zesty soy sauce.

Prawn & vegetable tempura

tbsp light soy sauce

tsp finely grated lemon rind

tsp ginger

egg, lightly whisked

chilled soda water

plain flour

cornflour

Vegetable oil, fry

green king prawns, peeled leaving tail intact, deveined

asparagus, woody ends trimmed

baby fennel, ends trimmed,

Plain flour, to dust

Steak doesn't have to be a heavy meal - give it a Japanese-style marinade for a low-fat supper

Miso steak

tbsp brown miso paste

dry sherry

tbsp caster sugar

garlic cloves

lean steak

baby spinach, sliced cucumber, celery, radish and toasted sesame seeds, to serve

Tip the miso paste, Sherry or sake, sugar and garlic into a sealable food bag. Season with a generous grinding of black pepper, then squash it all together until completely mixed. Add the steak, gently massage the marinade into the steak until completely coated, then seal the bag. Pop the bag into the fridge and leave for at least 1 hr, but up to 2 days is fine.

To cook, heat a heavy-based frying pan, griddle pan or barbecue until very hot. Wipe the excess marinade off the steak, then sear for 3 mins on each side for medium-rare or a few mins longer if you prefer the meat more cooked. Set aside for 1 min to rest. Carve the beef into thick slices and serve with a crunchy salad made with the spinach, cucumber, celery, radish and sesame seeds.

Did you know that you can easily enjoy takoyaki in the comfort of your own home? This Japanese street food is fun to make and can be enjoyed along with your friends and family. If you want to know how I made this iconic Osaka street food vegan, continue on reading. You'll see how easy it is, and how accessible the ingredients are.
All of these, if not most, ingredients can be found at any Asian grocery store! 

Top 16 japanese recipe recipes from across the web

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

Top Tags

VEGETABLE OMELET SANDWICH

Shokupan

Yakibuta - Braised Pork ( 焼き豚 ) Rec...

Takoyaki Recipe

Udon Noodle Soup Recipe

Okonomiyaki – Japanese Cabbage Panc...

Easy Onigiri - Japanese Rice Balls

Prawn & vegetable tempura

Miso steak

Vegan Takoyaki (Japanese "Octopus" ...

Anko Butter Toast / 小倉トースト

Japanese Cream Soda / クリームソーダ

Dashi

Japanese Style Risotto with Seared ...

Creamy Miso Udon with Mushrooms

Top 16 japanese recipe recipes from across the web

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

Top Tags

VEGETABLE OMELET SANDWICH

Shokupan

Yakibuta - Braised Pork ( 焼き豚 ) Rec...

Takoyaki Recipe

Udon Noodle Soup Recipe

Okonomiyaki – Japanese Cabbage Panc...

Easy Onigiri - Japanese Rice Balls

Prawn & vegetable tempura

Miso steak

Vegan Takoyaki (Japanese "Octopus" ...

Anko Butter Toast / 小倉トースト

Japanese Cream Soda / クリームソーダ

Dashi

Japanese Style Risotto with Seared ...

Creamy Miso Udon with Mushrooms

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