56355 cocktail japanese sweet shochu cocktail Recipes

japanese sweet potatoes (4 to 5 lb total ) or 8 small garnet sweet potatoes (4 to 5 lb total), unsalted butter, well softened, miso (preferably white ), chopped scallions

japanese eggplants (or 1 large eggplant), vegetable oil, chili pepper flakes , to taste, dried bonito flakes (katsuo-bushi, found in asian grocery stores), soy sauce, mirin (japanese sweet cooking wine, or substitute vermouth with added sugar to taste), water

scallions, trimmed to 6-inch lengths, flank steak (roughly 6 to 7 inches square), sake (japanese rice wine), mirin* (japanese sweet rice wine ), soy sauce, sugar, vegetable oil

dashi (cooking stock), mirin (japanese sweet cooking wine), shoyu (soy sauce), sugar

mackerel fillets, soy sauce, mirin (japanese sweet wine), white sugar, grated fresh ginger root

firm tofu, ground beef, sliced shiitake mushrooms, miso paste, egg, lightly beaten, salt, ground black pepper, ground nutmeg, mirin (japanese sweet wine), soy sauce, garlic paste, minced fresh ginger root, vegetable oil

soy sauce, mirin (japanese sweet cooking wine), sugar, sesame oil, sesame seeds, ground, garlic, grated

shochu, prepared sweet-and-sour mix, club soda, sugar, lime wedge

center-cut beef tenderloin, skeins very thin bean thread noodles (also known as cellophane, glass, or mung-bean vermicelli), head napa cabbage, a (14- to 16-oz) p ck ge firm tofu (h lve lengthwise), rinsed nd dr ined, fresh enoki mushrooms, trimmed, water, soy sauce (preferably naturally brewed), or to taste, mirin (japanese sweet rice wine), sugar , or to taste, beef suet, negi (japanese leeks) or 1 bunch large scallions, white and pale green parts only, cut diagonally into 2-inch pieces, fresh shiitake mushrooms (6 oz total), stems discarded and caps halved, japanese greens, such as chrysanthemum (sometimes labeled shungiku ), mizuna, or watercress, cut into 3-inch pieces (4 cups), eggs (optional)

dashi (cooking stock), mirin (japanese sweet cooking wine), salt, light soy sauce , japanese usukuchi, if unavailable, substitute 3 tsp. regular shoyu, dried fish flakes (japanese katsuobushi flakes), tangerine zest or 1 tbsp orange zest, finely grated

catsup (tomato sauce), worcestershire sauce, sake (japanese rice wine), ginger, finely diced, garlic, finely diced, sugar, mirin (japanese sweet cooking sauce)

mirin , plus, mirin (japanese sweet rice wine), sliced red onion, eggs, soy sauce, flour, panko breadcrumbs (japanese bread crumbs), boneless pork loin, patted dry (6 oz each), vegetable oil, ketchup, cooked white rice , for serving

soy sauce, mirin (japanese sweet wine), orange, juiced, chopped fresh pineapple with skin, granny smith apple, cored and chopped, garlic, grated fresh ginger root, white sugar, divided

dashi, shoyu, mirin (japanese sweet cooking wine), dried fish flakes (katsuobushi), rice vinegar (su, for soba zuyu only), tangerine zest, skin shaved (for soba zuyu only), red pepper flakes (optional)

peanut oil, minced fresh ginger root, brown sugar, chili powder , or to taste, onion , cut into strips, red bell pepper , cut into strips, yellow bell pepper , cut into strips, garlic, minced, soy sauce, unagi (eel) sauce, paprika, mirin (japanese sweet wine) (optional), coconut extract (optional), pork tenderloin, cut into 1 inch cubes, chicken broth, cornstarch, water, red apple - cored and diced, orange, peeled, sectioned, and cut into bite-size pieces, leaves fresh basil, chopped, green onions, chopped, ground black pepper

water, sweet brown rice, uncooked, sea salt, raisins, cinnamon, walnuts, shelled

sweet and sour sauce, sugar, cornstarch, rice vinegar, fresh lime juice, japanese soy sauce , such as yamasa, minced fresh ginger, juice of 1 large lime, japanese soy sauce , such as yamasa, mahi-mahi fillets, cut into fingers about 3 inches in length, dried bread crumbs, vegetable oil for pan-frying, hawaiian chili pepper water , optional

sweet tea flavored vodka (i prefer sweet carolina brand vodka), water, ice, lemon slice (optional)