51871 izakaya sakura oyster rice Recipes

japanese sweet rice (washed ), water, oyster sauce, sesame oil, salt (optional), oyster mushroom, chopped, sweet onion, chopped, carrot, chopped, celery, chopped

mixed dried wild mushrooms or 3/4 cup porcini mushroom, boiling water, butter, celery, minced, onion, minced, nutmeg, grated, dried thyme, flour, fish stock or 4 cups clam juice, plus any accumulated juices from shucked oysters, sherry wine, assorted mushroom (oyster, hen of woods, chanterelles, button mushrooms), half-and-half cream, salt and pepper, oyster, shucked (in a jar), wild rice , prepared according to package directions

grain and wild rice blend (uncle ben s), cream of chicken soup, half-and-half, chopped onion, curry powder, dried thyme, worcestershire sauce, dry sherry, oyster, drained, mushroom caps, lemon juice, fresh parsley sprig

avocado, lime juice, silk tofu, green onions, sesame oil, soy sauce, tomato, sliced

fresh french bread, steak, thinly sliced, onion, thinly sliced, lettuce leaves, soy sauce, sake, sugar

burdock root, carrots, dashi (or water), sugar, sake, soy sauce, mirin (or 2 tbsp sake and 2 tsp sugar), vegetable oil

manila clams, green onion, chopped, garlic clove, minced, sake, soy sauce, oil

water, soup mix (kikkoman memmi noodle soup base), curry sauce (kikkoman), frozen udon noodles, green onions, chopped, hard-boiled eggs

potato , cut into bite-sized pieces, carrot , slice into bite-sized pieces, onion, thinly sliced, miso, dashi powder

salmon fillet, enoki mushrooms, shimeji mushrooms, parsley, chopped, vegetable oil, flour, salt and black pepper, to taste, soy sauce, vinegar, olive oil, fresh ginger juice

ponzu sauce, soy sauce, mayonnaise, cabbage, finely sliced, carrots, thinly sliced, canned corn, karaage coating mix (kikkoman kara age coating), boneless chicken thighs or 1 1/4 lbs boneless skinless chicken breasts, vegetable oil

ponzu sauce (mizkan aji ponzu), beef steak, thinly sliced, daikon radish, grated, green onion, chopped, sake, soy sauce, fresh ginger juice, garlic cloves, minced, salt, sesame oil

sirloin steak, potatoes, carrots, onion, shirataki noodles, dashi (or water), sake, sugar, mirin (or 2 tbsp sake and 2 tsp sugar), soy sauce, vegetable oil, green onion, chopped

cod fish fillet, onion, sliced, carrot, peeled and finely sliced, enoki mushrooms, butter, miso, sake, sugar

ponzu sauce (mizkan aji ponzu), dungeness crab , live, water, sea salt, sake

fresh shiitake mushrooms, cleaned and stems removed, ground chicken, green onions, chopped, garlic cloves, mashed, fresh ginger juice, sesame oil, salt, pepper, ponzu sauce, cornstarch

extra virgin olive oil, oyster mushrooms , fibrous stems removed, mushrooms torn in half if very large, button mushrooms, cleaned and sliced, kosher salt and freshly ground pepper, shallot, finely diced, butter, extra virgin olive oil, mushroom , vegetable, or chicken broth, water, arborio rice, grated parmigiano-reggiano, plus more for serving, parsley, very finely chopped, procedure, combine the broth and the water in a medium saucepan and heat to simmer over medium heat., in a large, heavy saute pan, heat 3 tbsp of extra virgin olive oil over high heat until very hot, but not quite smoking., add about 1/3 of the mushrooms , taking care not to crowd the pan. saute the mushrooms over high heat until golden brown in spots, adding a small pinch of salt halfway through cooking., sauteed mushrooms with a slotted spoon and set aside, and repeat with the remaining mushrooms, adding the additional 2 tbsp of olive oil per batch. set mushrooms aside. taste and correct for salt., in a large saucier or pot set over medium heat, add the butter, the 1 tbsp olive oil, and the finely chopped shallots. cook and stir until the shallots are softened, 3-4 minutes (do not brown)., add the rice. stir until all of the rice grains are coated in the fat and have become translucent around the edges, about a minute., crank the heat to high and immediately add 1/2 cup of the simmering broth. stir the rice, making sure you get into the corners of your pot with your spoon, so the rice doesn tsp stick. continue stirring until most of the liquid has been absorbed by the rice. add another 1/2 cup of broth and keep stirring., continue adding the broth , 1/2 cup at a time, adding more only when the last 1/2 cup has been absorbed, until rice is al dente. (depending on the rice, you may use all of the liquid, or you may have some liquid left over. or you may need to add additional rice. keep an eye on the rice, tasting a grain at a time if you need to, to determine when the rice is done.), stir in about three-quarters of the reserved sauteed mushrooms. add the 1/3 cup parmigiano , and the remaining 1 tbsp butter. taste and correct for salt., serve: spoon risotto into a bowl. top with some of the remaining sauteed mushrooms, a sprinkle of chopped parsley, and a few grindings of black pepper. serve with additional grated cheese on the side.

oysters on the half shell, drained, rice vinegar, mirin (sweet rice wine), cilantro sprigs, sliced peeled fresh ginger, fresh red chile , halved lengthwise, seeded, and cut into 12 thin strips, szechwan peppercorns, crushed