Kaki dofujiru (oyster and bean curd miso)

Ingredients

1 1/3 pints first soup stock
1 tbsp red miso
4 tbsp white miso
1 piece fried bean curd (aburage)
8 oz bean curd (momen tofu), cut into 1″ cubes
16 oysters, rinsed in salted water, shelled
1 oz cilantro, chopped
1″ piece ginger root, peeled, grated
Japanese pepper (sansho)

How to prepare

Heat soup stock, add miso pastes, mix until smooth. Cut fried bean cure into strips (1/4″) and add to soup with the cubed tofu and oysters, and simmer until oysters are just plump, less than one minute. Remove from heat; add parsley and pour soup into 4 bowls. Garnish with grated ginger and sansho.

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Tempura

Ingredients

Shrimp, shelled and deveined
sea scallops, cut into halves
fish fillets, cut into bite-size pieces
1 cup 1″ pieces asparagus
1 cup 1/4″ slices carrots or celery
1-1/2 cups cauliflowerets
1-1/2 cups 2×1/4″ eggplant sticks

1 cup 2″ pieces green beans, partially cooked
1 cup 2″ pieces green onions
1 med green pepper, cut into 1/4″ rings
1 med onion, sliced and separated into rings

1 bunch parsley
1 cup pea pods
1 med sweet potato, cut into 1/8″ slices
vegetable oil
tempura batter (look up)
tempura sauce (look up)

How to prepare

Choose 1 lb seafood (about 4 oz per person). If serving shrimp, make several crosswise slits on undersides to prevent curling. Choose 3 or 4 vegetables from selection above. Pat seafood and vegetables dry; arrange attractively on platter. Cover and refrigerate until serving time, no longer than 2 hours. Heat oil (1 to 1-1/2″) in wok to 360 degrees f. Prepare tempura batter. Dip seafood and vegetables into batter with tongs, fork or chopsticks; allow excess batter to drip into bowl. Fry a few pieces at a time until golden brown, turning once, 2 to 3 minutes. Drain; keep warm. Serve with tempura sauce. 4 servings

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Japanese miso soup

Ingredients

First soup stock

4″ square dried kelp (kombu)

1 3/4 pints water

1/2 oz dried bonito flakes (hana-katsp uo)

How to prepare

Wipe kelp with damp cloth and cut a 1/2″ fringe along one side. Put kelp in cold water, heat moderately until just under a boil. Pull out kelp and reserve. Bring water to boil, add bonito. Remove from heat and let stand for 2-3 minutes. Strain through a sieve until clear; reserve damp fish flakes.

Second soup stock

Take kelp and bonito leftover from first stock making and combine with 1 1/4 pints water and simmer over moderate heat for 4 minutes. Strain and discard solids.

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Pork & Vegetables stir fry Asian style how to cook great food recipe chilli garlic ginger soy

http://www.youtube.com/v/QtKPV5cdJWM?version=3&f=videos&app=youtube_gdata

japanese food,asian recipes,tempura,sushi,korean cuisine,chinese recipes,filipino cooking,thai food,tom yum,satay,nasi goring,malaysian food,singaporean reci…

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Pork & Vegetables stir fry Asian style how to cook great food recipe chilli garlic ginger soy

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Japanese crunchy caramelized fish

Ingredients

1 1/2 lbs fresh fish filet (perch or catfish nuggets)
3-4 tbsp cooking oil
2 or 3 1/4″ slices fresh ginger
3 tbsp soy sauce
4 stalks green onion cut into 1″ pieces (discard white portion)

1 tbsp granulated sugar

How to prepare

1. Heat the cooking oil over med heat in a non-stick frying pan.
2. Fry the ginger and green onion until the green onions start to brown.
3. Add the fish and pan fry until the fish is cooked. Cooking time will depend on thickness of fish filets. Turn filets once during cooking.
4. Add the soy sauce and sugar to pan and cook until the sauce bubbles. Filets should be coated with sauce and sauce should start to form a”crunchy” coating from caramelizing sugar.
5. Remove from heat and serve immediately.

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Japanese shrimp salad

Ingredients

Dressing
2/3 cup rice wine vinegar
1/4 cup soy sauce
1/4 cup peanut oil
3 tbsp sugar
1 tsp dry mustard
pinch of cayenne pepper

Pinch of salt
salad
1 lb fresh bean sprouts
14 oz dried chuka soba noodles*
1/4 cup sesame oil
2 lbs medium shrimp; peeled, deveined and cooked

3 large cucumbers; peeled, halved and thinly sliced
6 green onions, sliced
red cabbage leaves

How to prepare

Combine dressing ingredients in a bowl and whisk until thoroughly blended. Cover and set aside. Cook bean sprouts in 4 cups boiling water for about 30 seconds. Drain in a colander and place in a bowl of cold water for about 20 seconds. Drain again. Bring a large pot of salted water to boil. Add noodles and boil until tender, stirring occasionally, about 3 minutes. Drain noodles. Place noodles in a bowl of cold water. Drain and place in a large bowl. Add sesame oil and toss to coat. Add bean sprouts, shrimp, cucumbers and onions. Drizzle dressing over and toss gently to blend. Line a serving platter with cabbage leaves and mound salad in center. * available at oriental markets and in the oriental sections of some grocery stores. Makes 6 servings

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Peppered-london broil w/ lime-marinated onions

Ingredients

2 red onion, peeled, very thinly sliced
1/4 cup lime juice
2 dashes tabasco sauce
1 lb london broil, about 1 inch thick
1/4 cup fresh-ground black pepper
1 tbsp salt
1 tbsp flour

How to prepare

In a sm nonreactive bowl, combine onions, lime juice and tabasco; cover and refrigerate for at least 2 hours but less than 6. Rub meat all over with pepper and salt. Sprinkle half the flour on each side of the meat. Saut

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Teriyaki salmon steaks

Ingredients

4 salmon steaks (1-1/2 lbs.)
1/4 cup chopped onion
1/4 cup oil
2 tbsp brown sugar
1/4 cup white wine
2 tbsp lemon juice
1 clove garlic, minced

1/2 tsp freshly grated ginger
1/4 cup soy sauce

How to prepare

Place the salmon steaks in a shallow baking dish. Combine all the remaining ingredients and pour over the steaks. Marinate the steaks in the refrigerator for at least 4 hours, turning occasionally. Place the fish on a well greased grill or broiler 4″ from moderately hot coals or other heat source. Cook 10 minutes per” of thickness (half the time on each side) or until the fish flakes easily with a fork. Baste with the sauce when turning.

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