4353 japanese waffles dora yaki Recipes

japanese cucumbers, kosher salt, wasabi powder, seasoned rice vinegar, soy sauce

strawberries sliced half lengthwise, japanese pears skins on sliced into 1/8 slices, sugar, water, tapioca, coconut milk, limejuice, rosewater, mint sprigs to garnish

toasted hot waffles or 2 chocolate chip waffles, ice cream (cut to same size of waffle), decorative candies (optional), crushed nuts (optional), toasted coconut (optional), granola cereal (optional), praline (optional), peanut butter spread on before ice cream (optional)

waffle (home-made and slightly warm is best), vanilla ice cream (any kind really but i like vanilla because that s what we had)

white miso, unsalted butter, softened, divided, japanese turnips with greens, water, mirin (japanese sweet rice wine)

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

japanese eggplants, extra virgin olive oil, garlic, finely diced, thyme, sea salt, extra virgin olive oil, extra, vine ripened tomatoes, finely sliced, lemon , juice of, sea salt, cracked white pepper

japanese soy sauce, sake or 5 tbsp dry sherry, sugar, sunflower oil, boneless skinless chicken breasts, sliced into 1/2-inch strips, scallions, shredded

japanese eggplants (about 6 inches), olive oil, kosher salt, freshly ground black pepper, shrimp (21 to 25 count) cleaned, deveined and diced, rice vinegar, agave syrup, seeded and 1/4-inch diced red bell pepper, diced snow peas, mayonnaise, sriracha hot chili sauce, sweet chili sauce, lime , zested and juiced

japanese rice, shrimp, peeled and deveined, seasoned flour , as needed, egg whites, lightly beaten, peanut oil , as needed, green bell peppers, washed, seeded and sliced into 1/2-inch wide strips, ajishio , as an accompaniment, lemons, sliced , as an accompaniment, sweet and sour sauce , as an accompaniment

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)

standard-sized keebler waffle bowl (or another store-bought waffle bowl with about 50 calories), fat-free vanilla ice cream, frozen unsweetened strawberries, lite chocolate syrup, divided, sugar-free strawberry jam, fat, free reddi-wip

frozen toaster waffles or 12 homemade waffles, water, granulated sugar, cream cheese, softened, powdered sugar, drop lemon extract, pure maple syrup, blueberries or 3 cups sliced strawberries, graham crackers, crushed

cut boneless pork chops or cutlets, trimmed, kosher salt, chinese rice wine , sake or sherry, grated peeled ginger, cucumbers, sugar, rice wine vinegar, red pepper flakes, eggs, panko (japanese breadcrumbs), cornstarch, peanut oil, for frying, tonkatsu sauce (a sweet-spicy japanese dipping sauce, sold near the soy sauce; or make your own by mixing 2 tbsp each ketchup, worcestershire sauce and sugar with 1 tbsp water.)

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

fresh udon noodles, uncooked, chicken, dried shiitake mushrooms (black mushrooms), aburage (2 slices thinly sliced and fried tofu), burdock root (gobo root), kamaboko (commercially available fish paste product), hard-boiled eggs, green onions, red miso, dashi (japanese soup stock), milk, ground japanese brown pepper (sansho)

dark sesame oil, fresh shiitake mushrooms, stems removed, caps thinly sliced, carrot , thinly sliced on a diagonal, minced shallot, sake, japanese soy sauce, asparagus spears, trimmed and cut into 2-inch pieces, snow peas , strings removed, japanese arrowroot , dissolved in, vinegar (kuzu), umeboshi vinegar

spring onions, chopped, garlic clove, quartered, white crabmeat (picked through, 1 lb. 2 oz.), japanese wasabi, rice vinegar, tamari soy sauce or 2 tsp japanese soy sauce, brown rice flour (4 oz.), peanut oil or or vegetable oil, for frying, lime, sliced into wedges, to garnish