ecipe we recommend using white, Japanese-style panko breadcrumbs for the best
br>The Chinese-style roast pork (Chinese: char siu; Japanese: yakibuta).
(If you are using the food processor then add these ingredients
ecans and bread crumbs in food processor and process to medium
nto the bowl of a food processor and blend until they
For the duck, place mushrooms in medium heatproof bowl; cover with boiling water. Let stand 20 mins; drain. Discard stems; slice caps thickly.
Combine mushrooms, 3 quarts water, stock, sake, mirin, tamari, 1/2 cup soy sauce, onion, garlic, ginger and sugar in stock pot. Add duck; bring to a boil. Reduce heat to low; simmer, uncovered, about 1 hour or until duck is cooked through. Remove from heat. Let duck stand in cooking liquid about 2 hours or until cool. Remove duck from cooking liquid. Let stand on wire rack 2 hours (discard cooking ...
If you're using small Japanese cucumbers any other small, immature
Combine flour, salt and pepper; dredge chicken pieces.
Heat oil in large skillet; add chicken and brown well on both sides. Turn chicken skin side up and add water.
Bring to a boil; cover and simmer 30 minutes.
Place chicken on a platter and keep warm. Add soy sauce and vegetables to skillet.
Bring to a full boil over medium heat, separating vegetables with a fork; stir until sauce cubes are blended.
Reduce heat; cover and simmer 3 minutes. Serve over chicken with rice, if desired.
Makes 3 servings.
Melt 1 tablespoon butter in a large frying pan, and add the chicken, onion and a dash of salt and pepper, and cook on medium heat until the chicken is done, and the onion is translucent.
Add the mixed vegetables (optional) and cook until they are heated.
Slide the above mixture to one side of the pan and add ketchup to the other. Let it heat through just a bit and then mix both sides together.
Add the rice and continue to heat and mix it all together so that all of the rice has a light coating of ketchup (add a little more if needed ...
br>Serve the curry over Japanese rice.
Brown beef well in skillet, leaving meat in large chunks. Dissolve cornstarch and salt in water.
Add to skillet and bring to boil.
Stir in noodles; cover and simmer 2 minutes.
Add vegetables and bring to a full boil over medium heat, separating vegetables with a fork; stir until sauce cubes are blended.
Reduce heat; cover and simmer 3 minutes.
Stir in soy sauce.
Makes 3 servings.
Trim fat from beef and cut up into pieces a little larger than bite size.
Brown quickly, cover and simmer on low heat for about 1 hour.
Do not add any liquids.
generous sprinkling of Panko (Japanese-style breadcrumbs).
Drizzle with melted
Combine all ingredients in a glass jar with a screw on top or close fitting top.
The vegetables will release liquids as they pickle. Shake them every now and then for the first 3-4 days.
Keep in refrigerator and enjoy with Korean or Japanese themed meals. Great on barbecues.
In 2 quart casserole, combine Japanese-style vegetables and pea pods.
nd Romesco Sauce for dipping (recipes follow); garnish with wedges of
eef steaks and marinade in food-safe plastic bag; turn steaks
b>Japanese miso paste, Chinese brown bean sauce) found in Asian food stores
utting off all silverskin. In food processor, coarsely chop mixed dried
nd garlic in a small food processor to a paste. Transfer