8230 kitchen classic japanese Recipes

japanese pumpkin (kabocha), dried shrimp (ebi), canola oil, sugar (or splenda ), low sodium soy sauce, water

japanese cucumbers (sliced thin), daikon radishes (sliced thin), maui onion (sliced thin), grape tomatoes (sliced in half ), fine sea salt, fresh ground black pepper (fine ), seasoned rice vinegar, fine sugar, garlic clove (minced ), fresh bay leaves, fresh chives (chopped )

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

panko (japanese breadcrumbs), divided, minced fresh flat-leaf parsley, chopped green onions, canola mayonnaise, lemon juice, dijon mustard, old bay seasoning, worcestershire sauce, kosher salt, ground red pepper, egg, lightly beaten, cooked, flaked salmon, olive oil, lemon, quartered

chopped onion, ketchup, divided, panko (japanese breadcrumbs), chopped fresh flat-leaf parsley, worcestershire sauce, dried oregano, salt, freshly ground black pepper, ground sirloin, egg white

pork steaks (600-800g), plain flour, eggs, beaten lightly, water, panko breadcrumbs, flakes (japanese breadcrumbs), shredded cabbage, vegetable oil , for deep frying, lemon, cut into wedges, japanese mustard, japanese worcestershire sauce, tomato sauce, japanese soy sauce, sake, japanese mustard

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 , cut crosswise 1 inch thick, canola oil, sesame oil, mirin, low sodium soy sauce, nanami togarashi (pepper for sprinkling)

japanese eggplants, eggs, beaten, flour, panko breadcrumbs, oil, oil, fermented black beans, rinsed, dried red pepper flakes, garlic, chopped, ginger , julienne, shaoxing wine, chopped clams with juice, chicken stock, oyster sauce, salt, white pepper, roux , cornstarch, sesame oil, tomato, diced, green onion, minced

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

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.)

rice vinegar, sugar, short-grained sushi rice, water, kosher salt, carrot, diced, shiitake mushrooms (about 9), stemmed and diced, dark sesame oil, sesame seeds, toasted, kirby cucumber, peeled, seeded, and diced, japanese yellow pickled daikon (about a 2-inch-long piece), diced, freshly squeezed lime juice, grated lime zest, prepared deep-fried tofu pockets (inari-age), patted dry on paper towels and opened, daikon radish sprouts, for garnish , optional, ground sasho pepper , as needed (see cook s note), suggestions : pickled ginger, wasabi, and soy sauce

japanese plum wine (red or white ), sugar, plums, halved and pitted, vanilla bean, split, unflavored gelatin powder

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)