25454 nona japanese dressing 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

red miso, sugar, mirin (japanese rice wine), water, hot, light soy sauce, sesame oil, toasted sesame seeds, head iceberg lettuce , torn, carrot, thinly sliced

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

soy sauce, rice vinegar, mirin, sesame oil, gingerroot (grated )

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

salad or vegetable oil, vinegar or apple cider, sesame seed oil, light soy sauce, lemon or lime juice, sesame seeds, a pinch of sugar, grated radish , to be added before serving, what is in the wafu salad bowl, shredded japaneses cabbage, frisee, tomato slices, japanese cucumber slices, avocado slices, what is in the spring onion salad bowl, shredded lettuce, cherry tomato, shredded spring onion, fried onion

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

dressed-up green beans, frozen french style green beans, crumbled cooked bacon, lemon juice, olive oil, dijon mustard, sugar ( or 1 little packet of sweet n low), garlic powder, dill weed, pepper

soft tofu, drained, japanese dark soy sauce, rice wine vinegar, water, sugar or 1 tbsp mirin, dark sesame oil

mirin (a sweet japanese rice wine available in asian markets), water, dried bonito flakes (also called dried or shaved bonito tuna flakes, also found in asian markets), soy sauce, japanese rice vinegar, olive oil, chopped gingerroot, honey, chopped carrot

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)

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