Japanese recipes (Engl)

Japanese Food Glossary

Glossary of terms

• anko - (ahn koh) - sweetened red bean paste made from azuki beans
• bonito - (boh nee toh) - dried fish that is shaved into flakes to make dashi seasoning
• croquette - (croh ket) - food such as minced meat, potato, or vegetables, shaped into a patty, encased in breadcrumbs and deep fried
• daikon - (dye kohn) - big white radish, often used to garnish sushi
• daifuku - (dye foo koo) - Japanese confection consisting of a small round mochi stuffed with sweet filling, most commonly anko
• dashi - (dah shee) - basic Japanese soup stock made from bonito flakes and seaweed
• donburi - (dohn boo ree) - A bowl of rice topped with meat and vegetables. Ex: Oyakodon (chicken and egg, literally mother and child), katsudon
• furikake - (foo ree kah keh) - condiment usually sprinkled on rice, most often made of a mixture of sesame seeds, seaweed, sugar, salt and MSG. There are many variations of furikake, sometimes includes roasted rice, salmon or crushed red pepper.
• furoshiki - (foo roh shee kee) - cloth or napkin that the bento box and chopsticks are bundled up in
• gyoza - (gyo-zah) - Japanese dumpling fill with meat and/or vegetables
• kamaboko/naruto - (kah mah boh koh/nah roo toh) - fish paste cakes. Naruto is round and white with a pink spiral
• kinchaku - (keen cha koo) - little bag, usually drawstring to hold bento and chopsticks
• kombu - (kohm boo) - a type of seaweed used to make dashi
• korokke - (koh roh keh) - a mixture of cooked chopped meat, seafood, or vegetables with mashed potato or white sauce, encased in breadcrumbs (panko), then deep fried.
• mirin - (mee reen) - rice wine, a slightly sweet Japanese condiment similar to sake, but with lower alcohol content
• mochi - (moh chee) - rice cake
• natto - (nah toh) - fermented soy beans, has a strong smell.
• nikujaga - (nee koo jah gah) - beef and potato stew. Traditional comfort food, called ofukuro no aji (lit. Mother's taste)
• nori - (noh ree) - various types of edible seaweed
• Okonomiyaki - (oh koh noh mee yah kee) - a cross between an omelet and a pancake, and its preparation varies by region. I've seen many Japanese folks prepare it in a manner similar to the US' leftover casserole - i.e., just chuck in whatever random crap is in the fridge, throw it together with some eggs, noodles and flour, and there's dinner... or tomorrow's cold lunch, as the case may be.
• onigiri - (oh nee gee ree) - rice with desired filling, often shaped into a triangle, capsule, circle or some other shape, sometimes using a mold
• sake - (sah keh) - Japanese rice wine
• sakura denbu - (sah koo rah dehn boo) - seasoned-schredded codfish
• soba - (soh bah) - buckwheat noodles. Can be eaten hot, as in a soup; or cold, dipped in soy sauce
• sunomono - (soo noh moh noh) - vinegared, or pickled vegetables
• taiyaki - (tye yah kee) - baked cake filled with anko in the shape of a carp (tai)
• takoyaki - (tah koh yah kee) - grilled octopus-filled balls made of pancake batter, topped with green onions, bonito flakes and sweet soy sauce
• takuan - (tah koo ahn) - pickled radish, usually colored yellow
• tamago - (tah mah goh) - Japanese omlette
• tempura - (tehm poo rah) - vegetables or shrimp, dipped in batter and deep-fried
• tonkatsu - (tohn kah tsu) - breaded, deep-fried pork cutlet, generally served with shredded cabbage
• udon - (oo dohn) - thick, chewy noodles
• unadon - (oo nah dohn) - donburi made with unagi
• unagi - (oo nah gee) - grilled freshwater eel, usually served with a sweet soy sauce
• yakitori/yakiniku - (yah kee toh ree/yah kee nee koo) - grilled chicken and grilled beef, respectively.

Kobe Beef with Shitake Mushrooms (Engl)

(Dried Shiitake)




Kobe Beef Preparation (Engl)



Consomme of Sea Bream by Masterchef Kiyomi Mikun (Engl)




Salmon Hot Pot (Engl)






Tataki of Wagyu Beef with Ponzu Sauce (Engl) (Link)

Tataki of Wagyu Beef with Ponzu Sauce Recipe

Okonomiyaki (Engl)

(Okonomiyaki)



Okonomiyaki is an interesting dish. It is made of two savory pancakes on the top and bottom with various meats, fish, seafood, and vegetable ingredients, and then usually topped with worcestershire sauce or mayonnaise.




How to make: Skonomiyaki - A simple recipe (Engl)



Shabu-Shabu (Engl)




Mizutaki Hot Pot (Engl)






Udon Noodles - Make Dashi 1 (Engl)


(Fresh Kombu)


(Kombu-Dashi)




Udon Noodles - Cook Noodles and blanch
Vegetables 2 (Engl)



Udon Noodles - Cook Clams, Shrimp, and Chicken 3 (Engl)




How To Make Miso Soup (Engl)

(Bonito Flakes )







Teriyaki Glazed Duck Breast (Engl)

Shiso Tempura (Engl)

Vegetable Tofu Nimono (Engl)



Ingredients for Vegetable Tofu Nimono:

(serves 3)

100g Carrot (3.53 oz)
100g Boiled Bamboo Shoot (3.53 oz)
30g Kombu Kelp that was used for making Dashi Stock (1.06 oz)
100g Renkon - Lotus Root (3.53 oz)
200g Satoimo Potatoes (0.441 lb)

100g Konnyaku - Konjac (3.53 oz)
75g Gobo - Edible Burdock (2.66 oz)
100g Atsuage - Deep-Fried Tofu (3.53 oz)
Snap Peas
4 Dried Shiitake Mushrooms

400cc Dashi Stock (1.69 u.s. cup)
Shiitake Liquid+Premade Dashi Stock*
* See our "How to Make Ozoni" video or use 1 tbs Granulated Dashi+Water

2 tbsp Sugar
2 tbsp Sake
2 tbsp Soy Sauce
2 tbsp Hon-Mirin



Dashi-Braised Shitakes with Brown Rice (Engl)



Nabeyaki Udon Noodle (Engl)

Ingredients:

1 Bag of Frozen Udon Noodles
300ml Water (1.27 u.s. cup)
2/3 tsp Granulated Dashi
25ml Soy Sauce (1 2/3 tbsp)
25ml Hon-Mirin (1 2/3 tbsp)

2 Frozen Black Tiger Shrimps
Salt, Katakuri Starch, Water

50 ml Cold Water (1.69 u.s. fl. oz)
30g Cold Tempura Flour (1.06 oz)

6 Dried/Fresh Shiitake Mushrooms
300ml Water (1.27 u.s. cup)
1 1/2 tbsp Sugar
1 tbsp Soy Sauce

Welsh Onion
Mitsuba - Japanese Wild Persley
Kamaboko - Steamed Fish Cake
Yuzu Peel
25g Chicken (0.88 oz)
1 Egg



Oden (Japanese Assorted Stew) (Engl)