3610 kara age japanese Recipes

beef stew meat, water, japanese sake (dry white wine), sugar, soy sauce, salt, baby carrots, potatoes, peeled and chopped, white onion, diced

boneless pork chops, 1/2 inch thick (i have also used boneless chicken breasts), flour, beaten egg, panko breadcrumbs (japanese bread crumbs), vegetable oil (for frying )

clear chicken broth, fresh lemon juice, light soy sauce (or use the japanese soy), dry sherry (or madeira wine), green onions, cleaned,white part with 1 inch of green left on, mushrooms, cleaned thinly sliced,stems removed (use 1 mushrooms), carrot , thinly sliced on the diagonal (slices apprx 1 across), lemons, prawns, scallops or 6 large , cut in half

onion, chopped, sweet red pepper, sliced, mushrooms, sliced, head bok choy, sliced, green peas, frozen, bean sprouts, water chestnuts, drained & rinsed, sesame oil, worcestershire sauce, ketchup, light soy sauce, oyster sauce, japanese noodles

mirin, soy sauce, rice vinegar, garlic cloves, minced, korean red chili peppers (can use red chili flakes in a pinch) or 3 -4 japanese chili peppers (can use red chili flakes in a pinch), cucumbers, sliced 1/2 inch (optional 3/4 inch chunks , see note above in description), daikon radishes, peeled and sliced 1/2 inch (optional 3/4 inch chunks ), carrot, peeled and sliced 1/2 inch (optional 1/2 inch chunks )

eggplants, japanese (about 1 lb. sliced crosswise on the diagonal into 1/2-inch-thick pieces), cooking spray (5 1-second sprays per serving), low sodium soy sauce, fresh lemon juice, rice wine vinegar, gingerroot, freshly grated, minced garlic, scallion , thinly sliced on the diagonal

beef, thinly sliced, onion, chopped, egg, lightly beaten, vegetable oil, water or 2/3 cup chicken stock, kikkoman soy sauce, chinese wine, sugar, pepper , to taste, japanese grounded chili , to taste, cooked rice

eggs, stock , dashi (can make from instant granules, see packaging for instructions, alternatives -- chicken or veg), mirin (japanese cooking wine), sugar, soy sauce, green onion, chopped

extra-virgin olive oil, plus more for drizzling, thyme, garlic , smashed, rustic sourdough bread , torn into tiny pieces, sea salt and cracked black pepper to taste, white balsamic vinegar or red wine vinegar, japanese heirloom tomatoes, blanched and shocked, then peeled, hothouse cucumber , split lengthwise, seeded and very thinly sliced (on a mandoline if possible), red onion , thinly julienned, flat-leaf parsley, leaves only, basil, leaves only, ripe japanese beefsteak/heirloom tomatoes, thinly sliced in rounds and kept together, tub fresh burrata cheese, wild or baby arugula

soft silken tofu, dried fish flakes (bonito shavings), soy sauce, sugar, sake (japanese cooking wine), water, egg, green onion (or as desired)

chili paste or 1 tsp sambal oelek or 1 tsp sriracha sauce, qp mayonnaise (kewpie), tobiko fish roe, mirin , a sweet japanese cooking rice wine, lemon zest

chicken thighs, skin and excess fat removed and cut into bite sized pieces, ponzu sauce , dressing or 10 tbsp marinade, vegetable oil, white cabbage, finely sliced, carrot, finely grated, red onion, finely sliced, mirin, orange juice, fresh, rice vinegar, japanese

warm water, dried shiitake mushrooms, kombu (3 square inch), mirin, granulated sugar, yellow onions, sliced, fresh ginger, finely grated, beef loin flap steak, cut into 3-inch long pieces, soy sauce, hot japanese rice, scallion, thinly sliced (garnish )

fresh gingerroot, sea salt, umeboshi brine (umeboshi is pickled plums, for this recipe we need the juice from bottle), fresh japanese basil leaves (shiso or red perilla)

vegetable oil, beef rib eye, cubed or 1 lb ground beef or 1 lb pork loin, cubed, potatoes, halved and cut in 1/4-inch cubes or 2 lbs pumpkin, cut into bite sized pieces, carrot, peeled and quartered, white pearl onions, shiitake mushrooms, stemmed and quartered, minced ginger, yellow bell pepper, red bell pepper, dashi, sake, soy sauce, mirin, sugar, curry powder (optional), green onions, chopped, shichimi togarashi , to taste (optional), steamed japanese rice , as an accompaniment (optional)

shrimp (meat only), beer, ginger juice, fine salt, egg white, cornstarch, japanese-style bread crumbs, oil (for deep frying), sweet chili sauce or catsup

white miso (also called shiro miso), sake (or mirin or sherry or rice wine vinegar or add 1/4 tsp of sugar to 1/4 cup wine wine), honey (or sugar), japanese eggplants , halved lengthwise (or regular eggplants, cut lengthwise into 1-inch-1 1/2-inch strips), canola oil, sea salt, fresh ground black pepper, chopped fresh mint, for garnish

zucchini, pickling cucumber, peeled japanese white radish (daikon or lobok), rice vinegar, water, mirin, pickling salt, black peppercorns, whole allspice