Japanese cuisine, Japanese food recipes.

Posts Tagged ‘Side dish’

First:

Open the can of tuna and drain the juice lightly.

Rinse sashimi wakame (raw seaweed) in water, drain, cut into bite-sized lengths if it’s too long.

Peel Yamatoimo (or Nagaimo ) and cut into 6-7mm(0.25 inch) cubes.

Remove stems from kaiwarena (young shoots of raddish), rinse in water, cut into half.

Rinse cherry tomatoes, remove stems, and cut into 4 pieces top to down.

mix .

Second:
Put wakame on a plate and spread tuna flakes on top of wakame, and sprinkle with Yamatoimo (or Nagaimo ), kaiwarena (young shoots of raddish) and cherry tomatoes.

pour over all.

It’s worth making the sauce with nori tsukudani preserves (nori seaweed simmered in soy sauce, mirin and sugar.)
First:

Wash potato well with its skin on. Loosely cover the wet potato with plastic wrap and microwave for 7 minutes. Turn upside down and heat for 3-4 minutes more. When bamboo skewer can be poked easily, peel the skin using a towel to hold the potato. Put peeled potato in bowl and mash with masher while potato is still hot. Cooking time is for 600 watt microwave.

Chop off the stem of ooba leaves (perilla), cut into thin strips, soak in water and then squeeze out the moisture.

Mix ingredients of . (nori tsukudani is nori seaweed preserves with salty-sweet flavor)

Second:
Add butter to mashed potato and mix. Arrange on plate, pour over it and garnish with ooba leaves.

First:

Peel daikon radish and cut lengthwise into long thin strips. Soak in cold water. Drain well on sieve. Chill until just before serving.

Chop off the roots of sakura-kaiwarena (light-pink daikon radish sprouts), and wash with water. Cut into three equal length.

Soak dried wakame seaweed in water until it softens. Squeeze out water. Cut into rough strips if it is long.

Drain boiled canned corn.

Second:
Arrange daikon, wakame seaweed and sakura-kaiwarena on plate and sprinkle with boiled corn. Garnish with shaved dried bonito on top and pour ponzu-shoyu (citrus soy sauce). Sprinkle with white sesame as you grind the seeds with your fingers.

First:

Peel daikon (white radish), cut crosswise into thin rounds and cut them into fine strips. Sprinkle a little amount of salt and rub lightly. Leave for 10 minutes, then rinse out quickly and squeeze out water.

If the daikon radish is grown with no or reduced agricultural chemicals, wash skin thoroughly and use without peeling the skin.

If the liquid inside the canned scallop is more than necessary, drain excess liquid a little.

Melt butter in frying pan and saute drained canned corn until a little brown and season with salt and pepper.

Cut off the roots of kaiwarena (white daikon radish sprouts), wash with water lightly and drain well.

Mix ingredients for the well.

Second:
Mix and toss all the ingredients together and arrange on plate. Sprinkle with coarsely ground black pepper and garnish with kaiwarena.

The tip is to stir-fry potatoes over high heat.
First:

Peel and slice potatoes into thin strips, put in water and drain.

Cut bacon into 1cm(0.4 inch) widths.

Second:
Heat vegetable oil in a frying pan, cook bacon until it is brown, add potatoes and cook shortly over high heat. Adjust taste with salt and pepper and serve on a plate.

The Japanese sansho pepper grains will add an accent to the flavor.
First:

Wash tomato and cut out the stalk end. Cut into a size easy to eat.

Rinse tofu (bean curd) lightly and cut into 4-8 pieces.

Peel yamatoimo (Japanese yam) and cut into a size easy to eat.

Second:
Arrange the tomato, tofu and yamatoimo in heat-resistant bowl.

Put vegetable oil and garlic in frying pan and cook over medium heat. When it starts to give off aroma of garlic, remove from the heat. Mix with kona-sansho (Japanese sansho pepper powder), red chili and soy sauce. Evenly pour sauce over (1) and sprinkle with grains of sansho.

First:

Trim off the root of shimeji and maitake, and separate into small clusters.

Trim off the root of enoki and cut into bite-size.

Trim off stems from sayaingen (green beans), and cut diagonally.

Mix .

Second:
Boil shimeji, maitake, enoki and sayaingen (green beans) in salt-added hot water for short time, drain in a sieve.

While boiled mushrooms are hot, mix with and serve on a plate.

Make tempura out of your favorite ingredients.
First:

Wash sweet potato thoroughly with its skin on. Cut crosswise into round slices 7-8 mm(0.25-0.3 inch) thick and soak in water.

Scrape out pumpkin seeds and pulp, and cut into slices 6-7 mm(0.25 inch) thick. Plunge sweet potato and pumpkin briefly in water. Place the wet vegetables on heat-resistant plate and microwave for 1-2 minutes to soften a little. Cooking time is for 600-watt microwave.

Peel lotus root and slice into 4 round pieces. Soak in water.

Chop off the stem end of eggplant and cut lengthwise into 4 pieces. If it is still long, cut in half crosswise diagonally.

Wash ooba leaves (perilla) thoroughly with water and pat dry.

Remove kernel of umeboshi (pickled plum).

Mix . Mix egg and ice water in a bowl, add flour, and mix lightly. If overbeaten, the batter will not produce a crispy finish when fried.

Put ingredients of in small pot and bring to boil.

Drain grated daikon radish lightly in sieve.

Preheat cooking oil to 170 degrees C(338 degrees Fahrenheit).

Second:
Dust each vegetable lightly with flour, dip them in batter and deep-fry sweet potato, pumpkin, and lotus root first until crispy. Then deep-fry eggplant, ooba leaves and umeboshi in that order. Remove from oil and drain well.

Arrange on serving plate and serve with and .

First:

Lightly rinse out silken tofu (bean curd) and cut into 8 pieces.

Second:
Heat half quantity of butter in frying pan over medium heat and grill tofu. Turn over when one side becomes brown and add the remaining half of butter to brown the other side of tofu.

Place tofu on plate, garnish with chopped leeks and pour soy sauce over. Sprinkle with hot red pepper powder to taste.

First:

Put soya milk in large microwave-safe bowl. Add bittern (used as a coagulant) and mix together without whipping.

Second:
Cover the bowl with plastic wrap, microwave for 3-4 minutes, then let it stand for 2-3 minutes.

Use 600-watt microwave. Adjust heating time according to coagulation.

Portion out servings into small serving bowls. Garnish with to taste and eat with soy sauce.