Posts Tagged ‘Side dish’

Daikon Radish Steak

Recipe Daikon Radish Steak

Cooking in microwave oven will help to save time.

Peel daikon radish and cut crosswise into rounds 2 cm(0.75 inch) thick. Dip into water. Put wet daikon radish in a heat-resistant bowl and cover with plastic wrap. Heat in microwave for 6-8 minutes.

Put ingredients for the in a heat-resistant bowl and mix well. Microwave for 3-4 minutes without covering the bowl. After that, watching how it goes, heat until slightly thickened. Then cool to normal temperature (it can be chilled quickly by placing the bottom of the bowl on ice water). Cooking time is for 600-watt microwave.

Step 2

Heat vegetable oil in frying pan over medium heat. Set drained daikon in the pan and grill until brown on both sides.

Step 1

Place daikon on a plate. Pour and serve.

Step 2

Deep-Fried Cheese Gyoza, Japanese-Style

Recipe Deep-Fried Cheese Gyoza, Japanese-Style


Enjoy the tastiness of the soft melty cheese inside and the crispy skin outside!

Cut processed cheese into 1cm(0.4 inch) cubes. Chop up shibazuke pickles (cucumbers pickled with red shiso) and squeeze out moisture.

Step 1

Fold the cheese, chopped shibazuke and chirimenjako (dried young sardines) into a sheet of gyoza-wrapper, like you do for pan-fried gyoza.

Step 2

Heat oil to 170 degrees C<338 degrees Fahrenheit> and fry gyoza until the surface is crispy. Remove excess oil by draining on paper towels. Arrange on a dish and serve with neri-karashi (Japanese mustard).

Step 3

Turnip Salad

Recipe Turnip Salad


Trim leaves off from kabu (turnip), peel thickly, cut in half top to down and then slice thinly crosswise. Boil leaves of kabu (turnip) in salted hot water (separate from the seasoning salt ), drain well and cut into 2cm(0.75 inch) lengths.

Boiled kabu leaves will be useful by freezing it. Chopped leaves can be used for the ingredients floating on a soup, 4-5cm(1.5-2 inch) lengths pieces for adding color to simmer foods or the shallow-fried cook. If you wrap each small portion and freeze, you can use them any time you need.

Rinse apples with peel on well and cut lengthwise into 4 wedges, remove cores, and slice thinly. (If the wax on the skin is too strong, rub with salt to remove it before rinse.

Cut thin sliced ham in half.

Mix well.

Serve vegetables and thin sliced ham on a plate, pour just before serving.

Keep it in refrigerator by just before serving make it more crispy and tasty

Seaweed Salad

Recipe Seaweed Salad


Soak dried seaweed in water, rehydrate until it softens.

Place sashimi-konnyaku (konjac exclusively for the use like sashimi: sliced raw fish) in sieve. Wash with water and drain.

Separate cauliflower into clusters. Boil in hot water and drain in a sieve.

Wash cherry tomato with water. Cut out stalk end and remove excess water.

Mix ingredients for the .

If bacon flake is not available, it can be replaced with bacon fried to a crisp. Cut 2-3 pieces of bacon into thin strips and roast in a frying pan to remove grease until crispy.

Arrange seaweed, konjac, cauliflower and cherry tomato on plate. Pour and garnish with beacon flakes just before serving.

Grilled Eringi Mushrooms and Pumpkin

Recipe Grilled Eringi Mushrooms and Pumpkin

Let it burn a little for better taste.

Cut out the stem of eryngii mushroom (king oyster mushroom) a little and cut into 4-6 pieces lengthwise.

Scrape out acorn squash/pumpkin seeds and pulp, and cut into thin slices 6-7 mm(0.25 inch) thick.

Cut red and yellow bell peppers into 4 pieces lengthwise, cut off the tip and remove the seeds.

Lay out okra on a chopping board and sprinkle with salt (not included in the amount shown in the recipe). Use your palm to roll them against the board and rub. Wash with water and pat dry.

Chop off both stem ends of string green beans and boil in hot water with salt (not included in the amount shown in the recipe). Soak in cold water to cool. Then pat dry and cut diagonally in half.

Step 5

Grill eringi mushroom, acorn squash/pumpkin, red and yellow bell peppers and okra in a cooking grill or toaster oven until they begin to brown.

Step 1

Mix ingredients for the and briefly marinate grilled vegetables (1). Arrange vegetables with string green beans on a serving plate and pour .

Step 2

Stir-Fried Egg Plant and Cheese

Recipe Stir-Fried Egg Plant and Cheese


Cut off the tip of eggplant and cut in half lengthwise. Then slice crosswise into 5 mm(0.2 inch) thick half-moon shape and soak in salted water to remove bitter taste.

Wash red leaf lettuce and tear into a size easy to eat.

Heat olive oil in deep frying pan over high heat. Drain the eggplant well and stir-fry. Sprinkle with salt and coarsely ground black pepper (not included in the amount shown in the ingredient list), then pour soy sauce around the edge of the pan.

When it is aromatic, add pizza cheese and roughly mix. When cheese melts, remove from heat.

Spread red leaf lettuce on plate and serve (2) over it. Sprinkle with shaved dried bonito.

Tofu Salad

Recipe Tofu Salad

Super healthy salad with the taste of Japanese mustard adding an accent to the flavor.

Wash tofu (bean curd) lightly and cut into bite-size pieces.

Reconstitute salad seaweed in water until soften and squeeze out water.

Cut out stalk end of tomato. Cut into bite-size pieces.

Step 3

Cut off the root of kaiwarena (white daikon radish sprouts). Rinse out quickly and drain. Cut into 3 portions in equal length.

Rinse out butter lettuce quickly and drain.

Mix well the ingredients for the .

Spread butter lettuce and salad seaweed on plate, and arrange tofu and tomato on the top. Garnish with kaiwarena. Pour over just before serving.

Step 1

Stir-Fried Vegetables

Recipe Stir-Fried Vegetables


Remove roots of bean sprouts, if possible. Soak in water until crisp. Drain well in sieve.

Tear off each shungiku (garland chrysanthemum) leaf from the stem one by one. Wash with water and drain. Cut into a size easy to eat.

Peel carrot, cut lengthwise into 3-4 pieces of the same length, then slice into thin rectangular slabs.

Cut green bell pepper in half lengthwise, remove caps and seeds, then cut into thin strips.

Trim off the hard tip of mushroom stem. Wipe off dirt to clean and cut into 3-4 pieces.

Heat vegetable oil in frying pan over medium heat and stir-fry bean sprouts and carrot until they soften slightly. Then add garland chrysanthemum leaves, green pepper and mushroom and stir-fry together.

Season with salt, pepper and soy sauce. Transfer to a platter and serve.

Marinated Turnips, Japanese Style

Recipe Marinated Turnips, Japanese Style

The final topping of grated yuzu citrus skin makes the dish look sophisticated and stylish!

Cut off the leaves from small kabu (turnip), peel, slice crosswise with the slicer, sprinkle with salt, as liquids come out, rinse in water and drain. (HINT) Kabu (turnip) can be boiled in salted hot water, when it cools, chop and sprinkle on top. If there are too many kabu, wrap them and freeze. it can be used in nimono (simmered food) or aemono (a cooked salad).

Step 1

Cut fresh ham into bite-sized pieces.

Mix all ingredients in a bowl, add EV olive oil, soy sauce and fresh ham and mix. Serve on a plate and sprinkle with grated skins of yuzu (Japanese citron).

Step 1

Green Bell Pepper and Carrot Kinpira

Recipe Green Bell Pepper and Carrot Kinpira


Cut green pepper in half lengthwise. Cut off the stem end and remove seeds. Chop lengthwise into thin strips.

Cut ito-konnyaku (konjak noodles) into easy-to-eat lengths. Heat ito-konnyaku in plenty of water in a small pot over medium heat. When the water boils, drain well in a sieve.

Peel carrot and cut into thin strips lengthwise.

Heat vegetable oil and sesame oil in frying pan over medium heat. Saute green pepper and carrot until they slightly soften. Add ito-konnyaku and stir-fry together.

Add the and stir-fry. When all the sauce is absorbed, add ground white sesame seed and mix. Serve on plate.