Japanese cuisine, Japanese food recipes.

Posts Tagged ‘Side dish’

First:

Dust both sides of lightly salted salmon with flour.

Cut cucumber in half, cut again in half vertically, scrape seeds with spoon and put in iced water.

Second:
Heat butter and vegetable oil in a frying pan over medium heat, as butter start to melt, put salmon side by side in the pan with the surface down.

As salmon browned, turn and cook as the same. As it browned, add .

Dress salmon with , bring sauce to boil a little, and serve on a plate. Put boiled sauce from the top, garnish it with drained cucumber with moromi (unfiltered soy sauce) on top of it.

First:

Wash potato well with its skin on. Cut lengthwise into 6-8 wedges. Soak in water and pat dry.

String snap beans. Parboil in lightly salted water. Soak in water to let cool slightly and drain in a sieve.

Peel daikon radish and cut lengthwise into fine strips using a slicer or the like. Soak in cold water.

Peel carrot and cut lengthwise into thin strips. Pour boiling water over it, then soak in water to let cool. When cooled, mix with daikon.

Cut off the stem of ooba leaves (perilla), cut in half lengthwise, then cut into thin strips crosswise. Soak in water, then squeeze out the moisture.
Mix ingredients for the .

Second:
Place potato in a deep pot or small frying pan. Pour room-temperature cooking oil into the pan until it covers the potato. Deep-fry potato over high heat.

After the oil starts to bubble, and when the bubbles become lighter and the potatoes are lightly brown, take them out of the pot.

Put ingredients for the in a pot and bring to boil. Then add (2). When it boils, lower the heat slightly. Simmer in broth to absorb the flavor and boil the broth down to one-thirds.

Put snap beans in the pot. Boil down until the broth is almost gone, then turn off the heat. Add shaved dried bonito to evenly coat the ingredients. Transfer to a serving plate.

Garnish the plate with drained daikon and ooba leaves. Pour . Sprinkle with cottage cheese and shaved dried bonito.

First:

Peel cucumber vertically and slice crosswise into rounds of 1cm(0.4 inch) thickness.

Peel raddish and cut into same size as the cucumber.

Mix .

Second:
Dress cucumber and raddish with the , leave for 5-6 minutes, serve on a plate and sprinkle with cottage cheese.

First:

Wash sweet potato thoroughly with water with its skin on. Cut crosswise into thin round slices and soak in water for 5-6 minutes.

Peel lotus root and cut crosswise into thin round slices. Soak in water for 5-6 minutes.

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

Second:
Pat dry sweet potato and lotus root well. Deep-fry at 170 degrees C(338 degrees Fahrenheit) until they begin to turn light brown. Drain oil well. Arrange the chips on plate and sprinkle with salt.

First:

Peel nagaimo (mountain yam) and cut crosswise into 4 pieces.

Peel carrot and cut into a size easy to eat.

Chop off the stem end of kidney beans. Parboil in hot water with a little salt and drain in sieve.

Reconstitute koya-dofu (freeze-dried tofu) in lukewarm water until fully rehydrated. Press tofu between your hands to lightly squeeze out water. Cut each tofu cake into quarters.

Mix ingredients for the .

Second:
Place the , nagaimo, carrot and koya-dofu in pot and heat. When it comes to boil, simmer over low heat for 15 minutes.

Arrange the cooked vegetables and koya-dofu in a serving bowl together with the kidney beans. Pour in the simmering sauce from the pot. Sprinkle with sansho (Japanese pepper) powder to taste.

Even if you turn off the stove after the food is cooked, heat will be left in the pot on the stove. You may shorten the cooking time over flame by making use of the remaining heat of the pan to cook, if you are not in hurry.

First:

Peel cucumber vertically, cut crosswise thinly and rub with salt.

Put frozen corn in salted hot water to melt and drain.

Mix in a bowl.

Second:
Put and mix cucumber, corn in the bowl, and serve on a plate.

Enjoy the exquisite salty flavor of salmon. Good for lunch box too.
First:

Peel potatoes, cut into four and rinse in water. Put wet potatoes in a heat-resistant container and heat wrapped container in a microwave for 4-5 minutes. As for microwave, use 600W.

Mix ingredients of in a bowl.

Second:
Put and mix drained potatoes and salmon in the bowl and serve on a plate.

First:

Shell and devein shrimp. Make shallow cuts across the underside of each shrimp and press the topside on cutting board so that they lie flat.

Remove the stem end of fresh shiitake mushroom and wipe to clean. Cut big pieces into size easy to eat.

Scrape out pumpkin seeds and pulp, and cut into 8-12 slices.

Wash mitsuba (trefoil) quickly with water and cut off the root. Then cut into 4 cm(1.5 inch) lengths.

Mix . Mix egg and ice water in a bowl, add flour, and mix lightly.

If overbeaten, the batter becomes sticky. Mix very lightly so flour remains lumpy.

Put ingredients of in small pot and bring to boil.

Drain grated daikon radish lightly on sieve.

Second:
Dust shrimp, fresh shiitake mushroom and pumpkin lightly with flour, dip them lightly in batter and deep-fry until crispy in cooking oil preheated to 160 degrees C(320 degrees Fahrenheit). Remove from oil and drain well.

Put mitsuba in a bowl and dust with flour. Add batter little by little until mitsubas can hold together. Slip 1/4 of the mixture at a time into oil. Turn over to make them crispy. Remove from oil and drain well.

Lay a sheet of dish paper (used to put the ingredients on) on the serving platter and arrange tempura. Serve with grated daikon radish and grated ginger, and dipping sauce.

First:
Using daikon radish in place of spaghetti.

Second:
Cut daikon radish into flat strips (like fettuccine pasta). Soak in water and drain. Slice bacon into 2cm(0.75 inch) strips and crush a clove of garlic with the dull edge of a knife. Remove seeds from red chili pepper and chop into thin rings.

Beat eggs and add soy sauce. Combine and mix ingredients for the .

Heat olive oil, garlic and red chili pepper in a frying pan on low heat. Take out the garlic when fragrant. Add bacon and stir-fry. Then add daikon strips and stir-fry until translucent.

Add and beaten eggs into the frying pan. When the egg is half-done, turn off the heat and let it cook in the residual heat of the pan. Arrange on a serving plate and scatter chopped scallions.

A new kind of potato salad with spicy yuzu citrus pepper paste.
First:

Peel potato, cut into thin strip and soak in water.

Cut konnyaku (konjac) into the same size as the potato.

Tear off each shungiku (garland chrysanthemum) leaf from the stem. Cut into 4 cm(1.5 inch) long.

Chop off the root of scallion. Rinse out and cut into 3-4 cm(1.2-1.5 inch) lengths. Cut the thick part near the root into 2-4 pieces lengthwise.

Mix ingredients of in bowl and blend well.

Second:
Parboil shungiku leaves quickly in ample boiling water. Soak in water to cool. Squeeze out moisture.

Put potato and konjac into the same pot and boil. When potato starts to get translucent, take it out with konjac and soak in water to cool. Drain well.

Put potato and konjac into the bowl while breaking them up into smaller pieces. Add shungiku and mix everything together. Add scallion and mix. Season with salt and pepper and arrange on plate.