Okonomiyaki
In a large bowl, mix chicken, cabbage, carrots, green onions, green beans, green bell pepper and zucchini. In a separate bowl, beat together eggs, flour, chicken stock and soy sauce. Pour batter over chicken mixture and toss to thoroughly ... [... more]
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Smoked Salmon Sushi Roll
Soak rice for 4 hours. Drain rice and cook in a rice cooker with 2 cups of water. Rice must be slightly dry as vinegar will be added later. Immediately after rice is cooked, mix in 6 tablespoons rice vinegar to the hot rice. Spread rice on a ... [... more]
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Japanese Style Teriyaki Sauce
In a saucepan, combine soy sauce, mirin, orange juice, pineapple, Granny Smith apple, garlic, ginger, and half of the sugar; bring to a boil. Reduce heat, and simmer 20 minutes. Adjust sweetness to taste with remaining sugar. Strain through a ... [... more]
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Perfect Sushi Rice
Rinse the rice in a strainer or colander until the water runs clear. Combine with water in a medium saucepan. Bring to a boil, then reduce the heat to low, cover and cook for 20 minutes. Rice should be tender and water should be absorbed. Cool ... [... more]
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Cucumber and Avocado Sushi
Combine the water and rice in a saucepan and bring to a boil. Cover, reduce heat to low and simmer for 20 minutes, or until rice is tender and water has been absorbed. Remove from the heat and stir in the vinegar and a pinch of salt. Set aside to ... [... more]
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Miso Soup I
In a medium saucepan, bring the water to a boil. Ladle out about 1/2 cup of the boiling water, and reserve. Add tofu. Reduce the heat to medium, cover, and cook for 1 to 2 minutes. Add spinach or bok choy; simmer about 1 to 2 minutes, or until ... [... more]
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The Global Pantry: Japan
From precise preparation to artful presentation, no aspect of Japanese cuisine gets overlooked. Flavors, textures, colors, the overall composition and presentation of food on the plate--everything is designed to appeal to the senses. Though Japan ... [... more]
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Japanese Cuisine
An old Japanese proverb suggests primacy of preparation: Eat it raw before all else, then grill it, and boil it last of all. From precise preparation to artful presentation, no aspect of Japanese cuisine gets overlooked. Flavors, textures, ... [... more]
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Teriyaki Sauce and Marinade
Bring mirin to a boil in a saucepan over high heat. Reduce heat to medium-low, and simmer for 10 minutes. Pour in soy sauce, rice vinegar, sesame oil, and sugar. Season with garlic, ginger, pepper flakes, and black pepper; simmer an additional 5 ... [... more]
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Mom's Sushi Rice
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 ... [... more]
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Hiyashi Chuka Noodles
Mix the soy sauce, sugar, vinegar, chicken stock, sesame oil, and chili oil together in a small bowl, and stir until the sugar dissolves. Set aside. Bring a saucepan of water to a boil. Add the ramen noodles and cook for 2 minutes. Drain ... [... more]
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Steamed Clams in Butter and Sake
Heat a wok or large saucepan over high heat. Quickly pour in the sake, mirin and rice vinegar. Add the clams; cover and cook until the clams open, 3 to 4 minutes. Discard any clams that do not open. Remove any scum that forms on the surface using ... [... more]
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