japanese recipes

Try this tempura eggplant for a vegetarian meal that is deliciously different.

Eggplant tempura with sesame mayonnaise

eggplants

tempura flour (from Asian grocers)

Peanut oil, to deep-fry

milliliters (1 cup) whole egg mayonnaise

sesame oil

wholegrain mustard

seasoned rice wine vinegar (from supermarkets)

spring onions

Potato Dumplings

potatoes

Salt

Cornstarch

Onions, chopped

beef

Salt and pepper,

Boil and mash potatoes. Add salt and cornstarch to thicken. Mix the onion with the beef, add salt and pepper and saute. Strain the juice from the saute. Form potatoes into balls. Stuff potatoes with meat so the potato is half full. Wrap the dumplings and brush them with egg yolk. Sprinkle non-flavored bread crumbs over the dumplings and bake them in a preheated 480 degree oven for 15 minutes or until they brown.

These were just stuff potatoes with beef.  

I didn't use meat OR onions for these potatoes. I simply made mashed potatoes, adding sour cream, butter, salt/pepper to taste. I rolled them around in the bread crumbs and baked them on a cookie sheet until brown. They are different and good! The first time I made them, I made them with the cornstarch. It made them DRY and gritty! The next time, I left the cornstarch out. You also do not need to brush egg yolks on the outside of the potato. The bread crumbs will stick without it. I made them the size of a golf ball. Goes well with Garlic Lime Chicken With Olives and Caesar Salad!!!

Make a quick authentic Japanese Chicken Curry in your Instant Pot. Just four minutes under pressure in your pressure cooker for a flavorful and hearty meal!

Japanese Chicken Curry

Garlic

Ginger

Onion (sliced thick)

red potatoes (quartered)

Carrots (chopped thick)

Water

Vermont Curry Paste (6 squares)

Full-Fat Coconut Milk

Add all ingredients except the coconut milk into the inner liner of your pressure cooker.

Place the curry paste on the top to prevent scorching.

Cook on high pressure for 4 minutes, and then release pressure quickly.

Stir well and mix in the coconut milk, stirring until well incorporated.

Serve with rice or noodles, or with a side salad.

California Rolls

rice

vinegar

sugar

salt

seaweed,

imitation crab,

mayonnaise

cucumber, peeled, seeded, and julienne

avocado, peeled, seeded, and cut into long, thin pieces

Sesame seeds

Wash the rice until the water rinses clear. Drain the rice in a colander and let it stand for 30 minutes. Place the rice in a pot or rice cooker, and add 4 cups of water or follow the instructions on a rice cooker. Bring the water to a boil. Reduce the heat to a simmer and cover the pot. Cook for 15 minutes. Remove the cover, place a damp towel over the rice, and let cool for 10 minutes.

You can find sushi vinegar prepared at a grocery story or you can easily make it by pouring the vinegar, sugar and salt into a pan under low heat until the sugar and salt are dissolved. If you like sweeter vinegar, just add more sugar.

Pour sushi vinegar over cooked rice and mix it gently. You can do this in a wooden bowl for making sushi rice or in your rice cooker by turning off the cooker and pouring the vinegar and mixing gently and evenly and leaving it until it cools down to room temperature. The lid should remain open.

Cover a makisu (sushi rolling mat) with plastic wrap. Place half of a sheet of the seaweed over the plastic on the mat. Place a handful of rice across the seaweed and spread it evenly over the seaweed. Toss the imitation crab with the mayonnaise in a small bowl. Place some of the imitation crab meat meat along the center of the rice. Add some cucumber and avocado along the center of the rice. Using the mat and plastic wrap, roll the rice around the filling and press lightly to seal. Remove the mat and plastic wrap and sprinkle the roll with sesame seeds. Cut the sushi roll into bite sized pieces. Repeat with the remaining ingredients.

Definitely takes some practice to make these! Asian rice vinegar is better than regular. I use saran wrap to make mine--I pat out a rectangle of rice (not too thick!) and sprinkle on some sesame seeds. Then I lay another layer of saran wrap and flip it (sesame seeds are on the 'outside' now!) then add my seaweed and fillings. I toss the first layer of saran wrap. then I slowly roll it up, and the saran wrap does not stick to the rice very well, so you should be able to roll it tightly without it falling apart, either. It's nice to get some california rolls that aren't pricey or wimpy on the fillings. I like to stuff mine with lots of crab!

these are so good 
even if you dont like sushi you need to at least try it

only thing, I added wasabi to the mayo
gives is the bite and dip in shoyu

thank you for this wonderful recipe for California Rolls.  It is explained so simply.  I have been craving California rolls for so long and there are no local Japanese restaurants where I live, but now it is written out so greatly that I can make it in my own home whenever I want....Thanks again.  One question what can I use besides the sushi rolling mat???

NO! No no no!! Use real crab! Not garbage fish shaped like crab.

this looked really good at first but when i tried to make it it didn't explain it that well and my rice was really sticky and my rolls came out to messy i will leave this one up the pros

Teriyaki Salmon Stir-Fry

teriyaki sauce

ginger,

garlic,

salmon filet,

vegetable oil

mushrooms,

broccoli,

sesame seeds

In a glass baking dish combine the teriyaki sauce, sesame oil, ginger and garlic. Add the salmon cubes and toss to coat. Let sit for 10 minutes. Heat oil in large skillet or wok until it is just smoking.

Stir in the mushrooms and toss to cook quickly. Add the salmon and continue to toss and cook for another 1 minute. Add cooked broccoli and toss to coat. Pour in the remaining marinade from the salmon and sprinkle in the sesame seeds. Serve immediately with rice.

Amazingly delicious and simple recipe.

I followed the recipe but made some minor modifications:

1 used 1 tbsp chopped ginger (jarred
2 used 1 tbsp chopped garlic (jarred
3 instead of skinning and stir frying salmon, prepared as follows
3a. Marinade salmon
3b. Pan-sear entire salmon fillet in large non-stick skillet, 5 min per side
3c. Stir fry veggies in same large non-stick skillet
3d.  Remove skin from salmon, and break into pieces in skillet 
3e.  Add marinade to skillet, bring to boil and give a final stir
3G. Serve

This process makes skinning the salmon much easier, and keeps the chunks of salmon intact in the final product

You could also add 1-2 tsp Sri racha to kick the flavor up a bit.

Serve over brown or white rice.

It was delicious service to my friends They enjoyed it serve it with brown rice

This was delicious.  Made my own teriyaki sauce and added onions along with the mushrooms and broccoli.  Definitely a keeper and something a bit different from your traditional stir fry.

During quarantine and did not have salmon so I used chicken breast. I followed the advice of other reviewers and doubled the marinade. I used maybe a 1/4 of it to marinate the chicken then added about 1 tbsp of cornstarch to the remaining sauce so it would thicken when cooked. I used broccoli instead of mushrooms since it what we had on hand. It was amazing and my kids both went back for seconds! I used Molly Yeh's fried rice recipe with onions and scallions since that was what I had and it was an amazing side for this! Definitely will make again when we have salmon but it shows how versatile this recipe is that it worked well with another protein. 

<p>It was fast and easy, although getting the skin off the salmon filet was difficult and annoying.</p><p>We thought the sauce was too sweet and rich. I felt it needed some tang - like soy - and some siracha or other hot sauce. We added asparagus tips, yellow bell strips and snow peas. I was happy to have all the good vitamins and protein, but I think next time, I'll try a different recipe. </p>

Blanching the broccoli in a stir fry recipe is goofy.  Why not cook it in the wok first before adding the salmon?  I think the ingredients in this recipe is a great start but IMHO the process of cooking should conform to the technique required by the tools.  Blanching the vegetables probably adds 20 minutes to the process for no good reason.

Turned out fantastic! Per the other reviewers, I doubled the teriyaki sauce, added Sriracha, black pepper and green/yellow bell peppers. Also, I used 3/4 pound of salmon and that was enough. Once I get faster on my prep, this will be easily introduced to the dinner rotation. 

This recipe is so easy, quick and delicious. This is my 7 year olds favorite dish

I did as others have suggested. I marinated the salmon for a couple of hours. In the meantime I stir-fried some mushrooms, julienned red peppers and French string beans. I pan seared the salmon, then cut it up and added it to the vegetables. I didn't have Teriyaki sauce, I substituted soy and tempura. Very flavorful.

California Roll

lemon

peeled,

nori

sushi

sesame seeds, toasted

crabsticks, torn into pieces

Wasabi,

Soy sauce,

sushi rice

water, plus extra for rinsing rice

rice vinegar

Squeeze the lemon juice over the avocado to prevent browning.

Cover a bamboo rolling mat with plastic wrap. Cut nori sheets in half crosswise. Lay 1 sheet of nori, shiny side down, on the plastic covered mat. Wet your fingers with water and spread about 1/2 cup of the rice evenly onto the nori. Sprinkle the rice with sesame seeds. Turn the sheet of nori over so that the rice side is down. Place 1/8 of the cucumber, avocado and crab sticks in the center of the sheet. Grab the edge of the mat closest to you, keeping the fillings in place with your fingers, and roll it into a tight cylinder, using the mat to shape the cylinder. Pull away the mat and set aside. Cover with a damp cloth. Repeat until all of the rice has been used. Cut each roll into 6 pieces. Serve with pickled ginger, wasabi and soy sauce.

Place the rice into a mixing bowl and cover with cool water. Swirl the rice in the water, pour off and repeat 2 to 3 times or until the water is clear.

Place the rice and 2 cups of water into a medium saucepan and place over high heat. Bring to a boil, uncovered. Once it begins to boil, reduce the heat to the lowest setting and cover. Cook for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes.

Combine the rice vinegar, sugar and salt in a small bowl and heat in the microwave on high for 30 to 45 seconds. Transfer the rice into a large wooden or glass mixing bowl and add the vinegar mixture. Fold thoroughly to combine and coat each grain of rice with the mixture. Allow to cool to room temperature before using to make sushi or sashimi.

Loved making it. Such a fun experience and delicious!

Turned out great! The seasoning on the rice was awesome! 

I tried this for my kids and they loved it! Great recipe! I’ll make it more often!

Loved it. Tasted just like the ones at sushi houses. Yum!! 

Made California roll cakes with this recipe.  Never made anything like this before.  They were a hit! 4 inch springform pans. plain sushi rice on bottom then nori, cucumber, crab, avocado, and sushi rice mixed with toasted black and white sesame seeds on top.  I topped the cake with a sprig of cilantro and a cucumber flower made with thin cucumber slices soaked in lime juice and salt. Family loved them

My International Culinary class in high school wanted to make California rolls and used this recipe. They turned out phenomenal! Even in college, I still make this from time to time. It’s pretty solid if you know how to follow instructions. 

https://www.foodnetwork.com/videos/quick-california-sushi-rolls-64386

If you love California sushi rolls, try this incredibly quick recipe.

California Sushi Roll

Shabu Shabu with Dipping Sauces

beef,

shiitake mushrooms, wiped,

green onions,

spinach,

tofu,

bamboo shoots, whole, washed, cut into 1/4-inch slices

Basic Dashi, recipe follows, or light beef stock

Dipping Sauces, recipes follow

water

giant kelp, (kombu)

bonito flakes

basic dashi

soy sauce

mirin

White vinegar

white sesame seeds

dashi

sake

Cayenne pepper

Arrange the meat attractively on a round platter, so that each slice can be easily picked up with chopsticks or a fondue fork. Arrange vegetables on a second platter. 

Fill a hot pot or nabe pot 2/3 full of dashi set on a burner on the table. Each diner picks up a piece of meat from the serving platter and swishes it around in the simmering broth until the red meat becomes pink, or cooked to the degree desired. Diners may alternate between meat and vegetables. The tofu breaks easily, so be careful when adding it to the pot. Diners eat from the pot, dipping the food into the dipping sauces which are placed in individual cups at each person's place.

Combine the water and kelp in a large pot. Bring the water to a boil, removing the kelp just before water boils since it emits a strong odor. If the fleshiest part of the kelp is still tough, return it to the water for a few more minutes, along with a little cold water. (Soft kelp means sufficient flavor has been extracted.) Remove the kelp and bring stock to a full boil. 

Add 1/4 cup cold water to bring the temperature down quickly and add the bonito flakes. Bring to a boil, and then immediately remove from the heat. (If bonito flakes boil too long, the stock becomes bitter.) Allow the flakes to settle to the bottom of the pan, then filter the stock through cheesecloth. Yield: About 2 quarts

Combine the dashi, soy sauce, and mirin in a saucepan and bring to a boil. Let boil for a few minutes to reduce by 1/3, then remove from heat and cool. Stir in vinegar to taste. Pour sauce into individual cups.

Toast the sesame seeds in a heavy pan until lightly browned. Transfer warm seeds to a mortar and grind to a paste, or whirl in a blender. Add the dashi, soy sauce, mirin, sugar and sake, and mix well, using a spatula to blend and smooth the sauce. Add cayenne to taste. Pour sauce into individual cups.

These thick pancakes are like little souffles: custardy on the inside and golden and crispy on the outside.

Fluffy Japanese Pancakes

all-purpose flour (see Cook's Note)

confectioners' sugar

baking powder

milk

unsalted butter,

vanilla extract

egg egg

cream of tartar

Nonstick cooking spray

Maple syrup,

Food Network Kitchen’s Fluffy Japanese Pancakes for One-Off Recipes, as seen on Food Network.

Whisk together the flour, confectioners' sugar, baking powder and salt in a large bowl.

Whisk together the milk, melted butter, vanilla and egg yolk in a medium bowl until combined. 

Beat the egg whites and cream of tartar in another large bowl with an electric mixer on medium-high speed until stiff peaks form, about 2 minutes. 

Stir the milk mixture into the flour mixture until just combined (it's OK if there are a few lumps). Stir one-third of the beaten egg whites into the flour-milk mixture. Then gently fold in the remaining egg whites until just combined (take care not to overmix). 

Lightly spray the inside of four 3-inch-wide-by-2 1/2-inch-high ring molds with nonstick cooking spray

Coat a large nonstick skillet with nonstick cooking spray and heat over medium-low heat. Put the prepared ring molds in the middle of the skillet and fill each with 1/2 cup of batter (it should fill each ring mold about halfway). Cover the skillet with the lid and cook until the batter rises to the tops of the ring molds and is golden on the bottom, about 5 minutes. Release the bottom of the pancakes with a spatula. Grasp the sides of the ring molds with tongs to stabilize them and then carefully flip. Cover and cook until golden on the other side, about 5 minutes more. Transfer to a plate and remove the mold. Serve with butter and maple syrup. The pancakes should be eaten before they deflate.

Lightly spray the ring molds and coat the skillet with nonstick cooking spray and repeat the cooking method with the remaining batter. 

My kids love it...my husband, who doesn’t care for pancakes has asked me to make it more than usual! It delicious , we use it to make McGriddle sandwiches, and I can’t get enough of it!

Horrible receipt too much batter weighs it down try another receipt done where else 

These are fine and a unique take on pancakes. I double stacked mason jar lids and it worked great but the pancakes taste a little sour and my kids weren’t a fan (I’m guessing from the cream of tartar). I added almond extract after the first batch and it did a better job at masking the off taste. 

Didn’t have the molds but they turned out very nice with a light and airy texture. Would definitely make them again! 

Very very good it’s worth all the effort of making them

New favorite recipe! I didn’t have the mold, so we used 2 metal mason jar rings to create a mold. Worked perfectly. I also altered the recipe to be savory as an accompaniment to clam chowder. I added 1/2 tsp garlic powder, 1/2 tsp chopped parsley and used 1/2 tbs of powdered sugar instead of the 3 tbs. 

They were okay, just tasted like regular pancakes. My brother said they tasted like eggs ‍♀️

Miso-Ginger Marinated Grilled Salmon

white miso (fermented soybean paste)

green onions

ginger

salmon

Salt and pepper

Yuzu juice, for drizzling, optional

Bobby Flay's Grilled Salmon Steak with Hoisin BBQ Sauce

Whisk together the miso, mirin, vinegar, soy sauce, green onions, ginger, and sesame oil in a small bowl. Place the salmon in a baking dish, pour the marinade over, and turn to coat. Cover and marinate for 30 minutes in the refrigerator.

Heat grill to high. Remove the fish from the marinade and season with salt and pepper. Grill the salmon, skin side down, with the cover closed, until golden brown and a crust has formed, about 3 to 4 minutes. Turn the salmon over and continue grilling for 3 to 4 minutes for medium doneness. Drizzle with a little yuzu juice, if desired, and serve.

This has become our ONLY salmon recipe! Doesn’t get any better!! 

For some reason, the marinade was soupy--checked three times that I had ingredients right. I was still delicious, but how do I get it to be a paste instead of soup?

We had all ingredients but sesame oil (and yuzu) but this turned out amazing using wild king salmon! Definitely took longer to cook than 3-4 minutes per side (maybe my pieces were large) yet was still moist. Will make again soon!

My 15 year old son said this was the best salmon he’s ever had! 

Amazingly I had all the ingredients except the optimal juice. Family loved it!!

We tried this for the first time. What a brilliant marinade!! It uses many of the same ingredients I use in Ramen soup so we had to try it. I am going to try it in chicken in the near future. This is a keeper. 

Am I missing something?   I cut this recipe in half for 2 salmon pieces --and the mixed ingredients were just like a paste , and not a watery marinade.  I predicted disaster and sure enough when I took the plate out of the fridge after the recommended 30 mn I saw no 'soaking in' of the marinade to the fish.......I kept reading the ingredient list to see if something that would make it a true, liquid marinade had been forgotten.....I see Bobby is just pouring in stuff without measuring and his marinade on the video is not a paste!..........What is the problem?   Me?    Or the stated ingredients?.........Help me out, here!

https://www.foodnetwork.com/videos/miso-ginger-marinated-salmon-0162978

Bobby shows how to cook salmon perfectly for flakiness (and crisp skin).

Miso-Ginger Marinated Salmon

This Japanese recipe of crisp fried chicken in a simple curry sauce is packed full of flavour and so easy to make at home. For something different, ditch the chicken and try our vegan katsu curry instead.

Chicken katsu curry

onions, sliced

curry powder

plain flour

chicken stock

honey

free-range skinless chicken breasts

egg,

panko (or regular dried) breadcrumbs

Fry the onions in the oil for 10 minutes until soft. Add the garlic and fry for 5 minutes. Stir in the curry powder, plain flour and chicken stock. Season and simmer for 15 minutes, then whizz in a blender. Strain into a clean pan, then stir in a drizzle of honey, the mirin and soy sauce. Keep warm.

Flatten the chicken breasts with a rolling pin. Put the flour, egg and breadcrumbs in bowls. Dip the chicken in the flour, egg and breadcrumbs to coat. Fry for 2-3 minutes on each side in hot oil until golden. Slice and serve with the sauce and steamed rice.

Foie Gras Doufu

foie gras

eggs

Salt and black pepper

duck breast

cornstarch,

fresh wasabi

(1 1/2-inch) piece kombu (dried kelp)

katsuo (dried bonito flake)

Combine foie gras, eggs, chicken stock, and salt and pepper in a mixer fitted with a paddle attachment. Mix until fine then strain into 4 small serving dishes. Steam in dishes for 10 minutes.

In a small saute pan, sear the duck breast, skin side down for 4 minutes. Remove from the pan, let cool slightly, and slice thinly. Coat both sides of the duck slices with cornstarch.

In a saucepan, combine dashi broth, mirin, light soy sauce, soy sauce, and sugar and bring to boil. Using cooking chopsticks or tongs, lightly cook the duck breast in boiling teriyaki sauce, maybe 5 seconds per slice. Place 2 or 3 pieces of duck on top of each of the steamed foie gras dishes.

Thicken the teriyaki sauce with cornstarch and water, if necessary, and then pour over duck. Finish with wasabi.

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