Japanese-Style Sesame Green Beans Recipe

Prep Time  : 5 Min
Cook Time : 15 Min
Ready In    : 20 Min
Served for  : 4 people

Ingredients

• 1 tablespoon canola oil
• 1 1/2 teaspoons sesame oil
• 1 pound fresh green beans, washed
• 1 tablespoon soy sauce
• 1 tablespoon toasted sesame seeds

Directions

1. Warm a large skillet or wok over medium heat. 
2. When the skillet is hot, pour in canola and sesame oils, then place whole green beans into the skillet.
3. Stir the beans to coat with oil. 
4. Cook until the beans are bright green and slightly browned in spots, about 10 minutes. 
5. Remove from heat, and stir in soy sauce; cover, and let sit about 5 minutes. 
6. Transfer to a serving platter, and sprinkle with toasted sesame seeds.

Source : http://allrecipes.com/Recipe/Japanese-Style-Sesame-Green-Beans/Detail.aspx

Yakisoba Chicken Recipe

Japanese buckwheat flour noodles with chicken at their best! Noodles can be found in an Asian foods market.

Served for : 6 people

Ingredients

• 1/2 teaspoon sesame oil
• 1 tablespoon canola oil
• 2 tablespoons chile paste
• 2 cloves garlic, chopped
• 4 skinless, boneless chicken breast halves - cut into 1 inch cubes
• 1/2 cup soy sauce
• 1 onion, sliced lengthwise into eighths
• 1/2 medium head cabbage, coarsely chopped
• 2 carrots, coarsely chopped
• 8 ounces soba noodles, cooked and drained

Directions

1. In a large skillet combine sesame oil, canola oil and chili paste. Stir fry 30 seconds. Add garlic and stir fry an additional 30 seconds. Add chicken and 1/4 cup of the soy sauce and stir fry until chicken is no longer pink. Remove mixture from pan, set aside and keep warm.

2. In the emptied pan combine the onion, cabbage and carrots. Stir fry until cabbage begins to wilt. Stir in the remaining soy sauce, cooked noodles and the chicken mixture to pan and mix to blend. Serve and enjoy!

Source: http://allrecipes.com/Recipe/Yakisoba-Chicken/Detail.aspx

Chicken Katsu Recipe

Chicken Katsu - Japanese style fried chicken. Can also be used to make Tonkatsu, just use pork cutlets instead of chicken. Serve with white rice and tonkatsu sauce.

Prep Time  : 10 Min

Cook Time : 10 Min

Ready In    : 20 Min

Served for  : 4 people

Ingredients

• 4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
• salt and pepper to taste
• 2 tablespoons all-purpose flour
• 1 egg, beaten
• 1 cup panko bread crumbs
• 1 cup oil for frying, or as needed

Directions

1. Season the chicken breasts on both sides with salt and pepper. Place the flour, egg and panko crumbs into separate shallow dishes. Coat the chicken breasts in flour, shaking off any excess. Dip them into the egg, and then press into the panko crumbs until well coated on both sides.

2. Heat 1/4 inch of oil in a large skillet over medium-high heat. Place chicken in the hot oil, and cook 3 or 4 minutes per side, or until golden brown.

Source: http://allrecipes.com/Recipe/Chicken-Katsu/Detail.aspx

Japanese Style Deep Fried Shrimp Recipe

Shrimp are seasoned and coated with crispy panko crumbs to make the easiest, tastiest deep-fried shrimp ever!

Prep Time  : 10 Min

Cook Time : 10 Min

Ready In    : 20 Min

Served for  : 4 people

Ingredients

• 1 pound medium shrimp, peeled (tails left on) and deveined
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon garlic powder
• 1 cup all-purpose flour
• 1 teaspoon paprika
• 2 eggs, beaten
• 1 cup panko crumbs
• 1 quart vegetable oil for frying

Directions

1. Place the shrimp in a bowl and season with salt, pepper and garlic powder. In a small bowl, stir together the flour and paprika. Place eggs and panko crumbs into separate bowls.

2. Heat the oil in a deep-fryer or deep skillet to 375 degrees F (190 degrees C). Dip each shrimp into the flour mixture, then into the egg, and finally into the panko crumbs to coat. Fry a few at a time until golden brown. This should take no longer than 5 minutes. Remove with a slotted spoon and drain on paper towels before serving.

Source: http://allrecipes.com/Recipe/Japanese-Style-Deep-Fried-Shrimp/Detail.aspx

Mom's Sushi Rice Recipe

"Simple and easy sushi rice from my mom's recipe. Can be modified to your taste."

Prep Time  : 10 Min

Cook Time : 25 Min

Ready In    : 1 Hr 35 Min

Served for  : 4 people

Ingredients

• 2 1/4 cups Japanese sushi-style rice
• 1 (4 inch) piece konbu dried kelp (optional)
• 3 cups water
• 1/4 cup rice vinegar
• 1/4 cup white sugar
• 1 1/4 teaspoons salt

Directions

1. Place rice into a large, deep bowl. Fill with cold water and rub rice together with hands until the water turns milky white. Pour off the cloudy water, being careful not to pour out the rice. Repeat 3 or 4 times until you can see the rice through 3-inches of water.

2. Drain the rice in a fine strainer, then place into a saucepan along with konbu and water. Allow to stand for 30 minutes. Stir together rice vinegar, sugar, and salt until dissolved in a small bowl, set aside.

3. Cover, and bring rice to a boil over high heat, then reduce heat to low, and simmer for 15 minutes. Remove from heat and allow to stand for 5 minutes.

4. Scrape rice into a bowl; remove and discard the konbu. Stir in vinegar mixture until well incorporated and no lumps of rice remain. Allow to cool at room temperature. For a shinier appearance, use an electric fan to cool the rice rapidly.

Source: http://allrecipes.com/Recipe/Moms-Sushi-Rice/Detail.aspx

Okinawa Shoyu Pork Recipe

I think the Okinawans got the slow food concept right on - this was one of my favorite dishes growing up...shoyu pork...eaten over rice, or on top of soba. The soy sauce-marinated, slow-cooked pork with just the right amount of sweet taste (imagine Okinawan brown sugar) is pretty close to perfect...

Prep Time  : 10 Min

Cook Time : 1 Hr 30 Min

Ready In    : 1 Hr 40 Min

Served for  : 6 people

Ingredients

• 1 1/2 pounds whole pork belly
• 1/2 cup soy sauce
• 1/2 cup packed brown sugar
• 1/2 cup water
• 1/2 cup mirin (Japanese sweet wine)
• 2 teaspoons ground ginger
• 1 clove garlic, or to taste

Directions

1. Place pork belly into a large pot, and cover with water about 1-inch above the pork. Bring to a boil over medium-high heat, and simmer for 2 minutes. Discard water and fill pot with fresh water about 1-inch above the pork. Bring to a boil over medium-high heat, then reduce heat to a simmer. Cook until the pork begins to soften, about 1 hour.

2. Remove the pork from the water, and place on a cutting board. Allow pork to cool for a few minutes, then slice off the thick skin and discard. Cut the remaining pork meat into 1-inch wide slices. Set aside.

3. Combine the soy sauce, brown sugar, 1/2 cup water, mirin, ginger, and garlic in a large saucepan, and bring to a boil over high heat. Add the sliced pork belly, then bring to a boil again. Reduce heat to low, and place a sheet of aluminum foil directly over the meat and sauce. Simmer uncovered until the pork is tender, 30 to 45 minutes, turning the pork several times to cook evenly.

Cooking Tips

It's best to use pork belly, but pork tenderloin or boneless pork short ribs are also great.

You can substitute 1/2 cup water for katsuo dashi. Katsuo dashi is a fish stock made from water and bonito flakes. In a small pot, boil 1-2 c of water and about 1/2 c bonito flakes for a few minutes. Pour into a bowl, straining the bonito flakes out of the liquid so you have only stock.

Source: http://allrecipes.com/Recipe/Okinawa-Shoyu-Pork/Detail.aspx

Japanese Wafu Burger Recipe

"These traditional Japanese hamburgers are eaten without a bun. Shiitake mushrooms and tofu make them moist without falling apart, and a mirin glaze adds extra flavor. Absolutely delicious! I like to eat these with cooked daikon (Japanese radish) and rice."

Prep Time  : 25 Min
Cook Time : 20 Min
Ready In    : 45 Min

Served for  : 6 people

Ingredients

• 1 (14 ounce) package firm tofu
• 1 pound ground beef
• 1/2 cup sliced shiitake mushrooms
• 2 tablespoons miso paste
• 1 egg, lightly beaten
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1/4 teaspoon ground nutmeg
• 1/4 cup mirin (Japanese sweet wine)
• 2 tablespoons soy sauce
• 1 teaspoon garlic paste
• 1/4 teaspoon minced fresh ginger root
• 1 tablespoon vegetable oil

Directions

1. Place the block of tofu onto a plate and place another plate on top. Set a 3 to 5 pound weight on top (a container filled with water works well). Press the tofu for 10 to 15 minutes, then drain off and discard the accumulated liquid. Cut the tofu into 1/2-inch cubes.
2. Combine the tofu, ground beef, shiitake mushrooms, miso paste, egg, salt, pepper, and nutmeg in a large bowl. Divide into 6 balls, and flatten into patties.
3. Stir together the mirin, soy sauce, garlic paste, and ginger in a small bowl. Set aside.
4. Heat the vegetable oil in a large skillet over medium-high heat. Brown the burgers on each side, about 2 minutes per side. Reduce the heat to low; cover the pan and cook until the juices run clear, about 5 minutes. Drain and discard any excess grease.
5. Pour the soy sauce mixture into the pan. Keep moving the pan so the sauce doesn't burn, and flip the burgers occasionally to coat both sides with the sauce. The sauce will thicken and create a shiny glaze on the burgers. When all the sauce has been used up, the burgers are ready.

Source: http://allrecipes.com/Recipe/Japanese-Wafu-Burger/Detail.aspx

Steamed Clams in Butter and Sake

"This recipe is the best for seafood lovers. Clams are steamed with sake and mirin (sweetened rice wine with a lower alcohol content—14% instead of 20%) and a bit of green onion in this Japanese way of preparation.

Prep Time  : 10 Min

Cook Time : 10 Min

Ready In    : 20 Min

Served for  : 4 people

Ingredients

• 4 teaspoons sake
• 4 teaspoons mirin (Japanese sweet wine)
• 2 teaspoons rice vinegar
• 1 1/4 pounds clams in shell, scrubbed
• 3 tablespoons butter
• 1 teaspoon soy sauce
• 1 green onion, chopped

Directions

1. Heat a wok or large saucepan over high heat. 
2. Quickly pour in the sake, mirin and rice vinegar. 
3. Add the clams; cover and cook until the clams open, 3 to 4 minutes. 
4. Discard any clams that do not open. 
5. Remove any scum that forms on the surface using a spoon or paper towel. 
6. Stir in the butter, soy sauce and green onion, tossing to coat the clams as the butter melts. 
7. Arrange clams on a serving plate and drizzle the sauce over them. 
8. Serve immediately.

Source: http://allrecipes.com/Recipe/Steamed-Clams-in-Butter-and-Sake/Detail.aspx