Japanese Dishes

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OKONOMIYAKI PANCAKE

Savory smell of cooked Okonomiyaki is most Japanese people’s favorite. It is cooked on a hot plate, pasted with thick Worcester sauce and mayonnaise on it and sprinkled by dried seaweed powder and shaved dried bonito on the top. The recipe of the dough is as below. Just mix them all and cook.

For Two people

cabbage: slice half of the whole body
sliced poke: 200g
yam: 250g
wheat: 80g
egg: 2
water: 120ml
granulated Japanese stock: 5g

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CHAWANMUSHI:

Chawanmushi is a Japanese dish made from egg and dashi (soup stock) with some ingredients such as shiitake-mushroom, gingko nut, bamboo shoot, chicken, kamaboko and honewort in it. Chawan means a small bowl and mushi means steaming, because it is usually poured in a small cup or bowl and steamed in a big pot. It looks like pudding but is not sweet. It tastes salty with dashi-soup and soy sauce. Smooth and soft touch of it will surely please your palate.

Recipe for two

egg: 1

soup stock: 200ml

salt: 2.5g (1/2 teaspoon)

mirin (sweet sake): 1/2 teaspoon

soy sauce: 1/4 teaspoon

●Just mix all of them.

poultry: 30g dice up

shiitake mushroom: 20g (1 or 2) slice

kamaboko: 10g (pink or red is better for good looking)

gingko nut (if you like): one for each bowl

●Put them into each bowl and pour mixed egg, soup stock and others into each bowl.

honewort: 2g (pick leaves apart and cut stems into 2cm)

●Put it on the surface. Place bowls into a pot having 100ml water in it. Boil 10 minutes.

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CHIRASHIZUSHI:

Chirashizushi is known as scattered sushi and is served on plates or bowls with colorful toppings. It's often cooked for celebrating special occasions, such as festivals, birthday, and so on. You can use your favorite toppings.

Recipe for four

Rice: 3 cups

Boil with a bit less water than usual because vinegar will be added later.

Vinegar: 70 ml

Sugar: 3 tablespoon

Salt: 1&1/2 teaspoon

●Mix and add to boiled rice later.

Carrot: shred

Shiitake-mushroom: slice

Deep-fried bean curd: cut into 3cm in length and 5mm in width

●Boil in the mixed soup (100ml water+3 tablespoons of soy sauce+3 tablespoons of sugar) and add to rice.

Topping: You can freely choose your favorite ingredients.

Ex: Sliced fried egg/boiled shrimp/sesame/nori (dried seaweed)/sting bean etc.

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NIKUJAGA:

NIKUJAGA is one of Japanese people’s favorite daily side dishes. NIKU means meat and JAGA potato. It is seasoned by dashi (soup stock), soy sauce and mirin (sweet sake) or sugar. It matches white hot rice.

Recipe for three

poke: 200g sliced

potato: 3 cut into bite-size pieces

onion: 1&1/2 slice

carrot: 1/2 slice into 5mm thickness

string beans: 10

●Fry them in a pan 5 minutes with 2 tablespoons of oil.

●Pour 5 ml soup stock into the pan and boil.

●When the ingredients become soft, put seasonings into the pan and boil again.

seasonings:

salt: 1/2 teaspoon

sake: 5 tablespoons

mirin (sweet sake): 4 tablespoons

sugar: 4 tablespoons

soy sauce: 5 tablespoons

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OKARA CAKE:

Japanese Okara (another name, Unohana) is bean curd lees that are left after making bean curd, Tofu. It contains dietary fiber, calcium, protein, carbohydrate and potassium. This dietary fiber is called cellulose and promotes your intestine peristaltic movement. We’d like to show you how to make Okara cake. It’s very easy because you have to just mix them all. And then, bake in an oven. What is more, it is very cheap.

●egg: 3

●oil: 150cc

●sugar: 200g

●salt: 1/2 tea spoon

●okara: 300

●hot cake mix: 200g

●canned pineapple: ten slices (mince)

Mix all of the ingredients.

Pore the mixed dough into a square vat and bake it.

180℃

30 min.

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ODEN

Oden is a very good dish for winter. Thickly sliced Japanese radish, Satsuma-age (fried fish paste), boiled eggs, konnyaku (devil’s tongue), gyusuji (beef sinew) and others are cooked in a soup stock with slow fire for hours. The taste of well soaked ingredients in the special soup stock will surely be palatable and warm your chilled body.

You can make Oden at home and it is sold in some convenience stores such as Seven-Eleven in winter. At cold night, it may be an exotic experience to try Oden. With toasted rice cake in it, it would be enough for your supper.

Oden for Four

Instant bouillon: 2 tablespoons

Water: 10 cups

Soy sauce: 3 tablespoons

Mirin (sweet sake): 2 tablespoons

Salt: 2/3 teaspoon

●Put your favorite ingredients, such as Hanpen, Chikuwa, Japanese horse radish, Satsuma-age, Konnyaku, boiled eggs, Tsumire and so on, into the soup.

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TAKIKOMIGOHAN

Takikomigohan is one of Japanese people’s favorite dishes. Its variation is kind of limitless. Takenoko(bamboo shoot)-gohan, Shimeji(shimeji mushroom)-gohan, Shiitake(shiitake mushroom)-gohan, Imo(sweet potato)-gohan, Kuri(chestnut)-gohan, Tori(chicken)-gobo(burdock)-gohan, Asari(short-neck clam)-gohan, Mame(beans)-gohan and so on. Gohan means rice and takikomi means to boil rice with ingredients such as meat, fish and/or vegetables.

Gomoku-gohan (Takikomi-gohan with five ingredients)

For 4 people

Rice: 2 cups

Chicken leg meat: 240g (diced)

Shiitake mushroom 2 pieces (sliced)

Carrot: 50g

Burdock: 50g

Fried bean curd (middle sized): 1 sheet (sliced)

Soy sauce: 2 tablespoons

Water: 380ml

Sake: 1 tablespoon

Dashi (dried soup stock): heaped spoonful of teaspoon 2 (8g)

Salt a little

●boil them