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Japanese Cooking with Sabine
basic ingredients . all recipes
Okay - you are halfway there! You opened up this part of the website,
so you must be interested in making some Japanese food! Bravo! It`s
really not that tough, provided that you have some basic ingredients.
I am including recipes that I like - some of them are considered
pretty fancy - made for special occasions, while others you could
find on the dinner tables of Japanese families on normal nights.
Basic Japanese cooking is not as complicated as what you would get at
a Japanese restaurant back home. Often, you will find things like
fried rice or noodles, fried fish, some boiled vegetables (like
spinach or seaweed) and tsukemono (Japanese pickles). You will almost
always find a bowl of plain, white rice, and a bowl of soup sitting
there beside your plate. At tleast this is what my research has
turned up! So put on your aprons and ganbatte (good luck)!
Okay! You should be good to go for the basics! Are you ready to try
your hand at being the "Iron
Chef?"
Monday, May 26, 2003
Niku Jyaga (sort of like a meat and potatoes donburi...?!)
Ingredients:
1/2 lb (200g) of thinly sliced beef
2/3 lb (300 g) of potatoes, peeled and cubed
1 large carrot, cut into small chunks
1 onion, cut into chunks
100g noodle style konnyaku (if you can`t find this, it will taste OK without it, since konnyaku has no flavour, really)
3 cups dashi, 1tbsp sugar, 3 tbsp mirin, 1tbsp sake, 5 tbsp soy sauce
30 g frozen peas (about a fistfull)
oil
Directions:
-lightly fry meat. Add onions, carrots, konnyaku and potatoes. Fry.
-add dashi. Reduce heat. Add sugar, sake, mirin and soy sauce. Simmer until the sauce is reduced (potatoes should thicken the sauce up) and the potatoes are cooked. Add the peas near the end. Serve over rice.
5/26/2003 07:54:00 PM
Aji no Nanban Tzuke (um... Sweet and sour Aji - small fish?)
1. Clean fish (take the heads off and take the innards out) - this dish wirks best with really small fish (you eat the bones too). When I go home, I might try it with smelt!
2. Slice onions into really fine rings. Rub in some salt.
3. Make the sauce (this recipe is done to taste, so there are no measurements. Mine are approximate guesses only): 1/2 cup of vinegar, 2 tbsps sugar, 2 tbsps soy sauce, tsp of crushed chillies. Taste - it should be mostly sour, but not so much so that your lips pucker and stay that way. Definitely more sour than your traditional sweet and sour sauce!
4. Dust fish with flour and fry in oil
5. Drain the oil and add the sauce to the fish.
6. Squeeze the onion slices. Taste one - it should be salty, but you should still be able to taste onion. If t is too salty, then rinse under water.
7. Add the onions on top of the fish. Let the whole pile of stuff sit in the fridge for a few hours. Fry again - lightly (until heated) and serve over rice
5/26/2003 07:49:00 PM
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