Free Recipes Archive
6 slices bacon, chopped 3 large onions, chopped 2 green peppers, chopped 2 large eggs, slightly beatened salt for seasoning to taste pepper for seasoning for taste 2 cup cold cooked rice 1/2 teaspoon soy sauce Fry bacon. Remove from Read More …
4 teaspoon salt 2/3 cup rice vinegar 1 teaspoon coarse black pepper 4 teaspoon Accent or MSG. 2/3 cup sugar Shake all ingredients together in a jar. Shake well each time before using. Keeps a long time in the refrigerator. Read More …
Japanese aubergines are less bitter than the European ones. They are ripest during summer (June/July) but can be found all year round. The smaller they are, the better they taste. You can also use a barbecue, griddle or pan to Read More …
1 boneless beef top sirloin steak, cut 1-inch thick (about 1-1/4 pounds) 3 cups each sliced Napa cabbage and romaine lettuce 1/2 cup each thinly sliced carrot, cucumber and radishes 1 cup hot cooked rice 24 pea pods, blanched Marinade Read More …
8 oz udon noodles 2 TBSP vegetable oil 6 shiitake mushrooms, slivered 1 TBSP grated ginger 1 TBSP mirin or sherry 1 teaspoon sesame oil 2 TBSP soy sauce 1 TBSP rice vinegar 3 green onions, slivered 4 inch thick Read More …
3/4 cup salad oil 3 tablespoon rice vinegar 3-1/2 teaspoon catsup 1-1/2 teaspoon minced celery 1 teaspoon grated fresh ginger 1/2 teaspoon freshly grated pepper 5 tablespoon minced onion 3-1/2 teaspoon soy sauce 3-1/2 teaspoon water 1 teaspoon grated lemon Read More …
Chef Alessandro Stratta of Alex – Las Vegas, NV Yield: 8 servings Parmigiano Potatoes: * 8 ounces butter * 4 cups heavy cream * 2 bunches thyme * 4 cloves garlic * 4 russet potatoes, peeled * 1 cup aged Read More …
1 sheet nori (about 8×7 inches) (seaweed) Sauce: 1/4 cup catsup 1-1/2 tablespoons Worcestershire Sauce 1/4 teaspoon Dijon mustard 2 tablespoons sake 1 teaspoon soy sauce Okonomiyaki: 2 eggs 1 cup flour 1 cup water 2 tablespoons sake pinch salt Read More …
5 lb. Japanese plums, crushed (about 4-1/2 qt.) 1 cup water 6 cup sugar 1/2 bottle (6 ounce size) liquid pectin Heat plums and water to boiling in Dutch oven; reduce heat. Cover and simmer 10 minutes. Strain but do Read More …
1/4 cup fresh ginger root 1 teaspoon salt 1/2 cup rice vinegar 3-4 tablespoon water 1 tablespoon sugar Scrub ginger root. Place root in glass bowl and sprinkle lightly with salt. Let rest overnight. Remove root and rinse under water. Read More …
In the Japanese art of origami, a simple piece of paper can be transformed into a crane, an elephant or even Santa Claus. Equally subtle, stirring a few Japanese ingredients into roughly mashed California avocado creates a new taste sensation. Read More …
Yield: 9 servings 3 cups Water 1-1/2 cups Sweet brown rice, uncooked 1 pinch Sea salt 3/4 cup Raisins 3/4 teaspoon Cinnamon 2-1/2 cup Shelled walnuts (The Japanese call these rice dumplings obagies) Bring water to boil in a 2-quart Read More …
5 ounces Cabbage, chopped 6 ounces Ground pork or beef (or combination of both) 2 tablespoons Japanese soy sauce 1 tablespoon Sesame oil 1 teaspoon Mirin (Japanese rice wine) or sherry 1 Green onion, minced 1 teaspoon Grated ginger 1 Read More …
A Japanese Classic 2 boneless, skinless chicken breast halves 2 quarts Water 1/2 pound dried thin rice noodles 1 large English cucumber 12 sheets toasted nori 1/3 cup pickled ginger; thinly sliced, drained 12 pieces red leaf lettuce 1 tablespoon Read More …
In Japan, tempura over rice is simply called tendon. It’s a shortened word for tempura donburi. You can certainly use any veggies, herbs, fish, seafood for the topping. Normally, large shrimp along with several varieties of vegetables are made into Read More …
1 3/4 cups cake flour 1/2 cup butter or margarine 1 cup brown sugar, packed 2 eggs Dash of vanilla extract 1/2 cup or more peanuts Mix the margarine and brown sugar until fluffy then beat in the egg and Read More …
2 pounds lamb 1/4 cup soy sauce 1 tablespoon honey 2 tablespoons white distilled vinegar 2 tablespoons sherry 2 garlic cloves, crushed 1 teaspoon beef bouillon granules 1 1/2 cups beef broth Cut lamb into thin strips, about 1/8-inch thick. Read More …
Serving Size : 6 1/2 cup margarine, melted 2 whole eggs, beaten 3/4 cup sugar 1 tablespoon cider vinegar 1/2 cup raisins, seedless 1/2 cup pecans, chopped 1/2 cup coconut, flaked 1 whole 9 inch pie shell Stir ingredients together Read More …
(see also Amazu Sauce) 3 large eggs, lightly beaten 3/4 cup cornstarch 4 boneless, skinless chicken breast halves, cut into 1/2-inch strips 1/3 cup vegetable oil 4 cups fresh bean sprouts 1 small salad cucumber 1/3 cup thinly sliced radishes Read More …
For the marinade 1/2 cup soy sauce (preferably dark Japanese style) 1/2 cup dry Sherry 2 tablespoons sugar 1 tablespoon minced peeled fresh gingerroot 1 garlic clove, minced 1/4 teaspoon salt 12 wooden skewers for skewering the chicken and vegetables Read More …
4 cups cooked converted or parboiled rice (1 cup uncooked) 1 cup frozen peas, thawed 2 tablespoons finely grated carrot 2 eggs, beaten 1/2 cup diced onion (1/2 small onion) 1-1/2 tablespoons butter 2 tablespoons soy sauce salt pepper Cook Read More …
The pungent miso also adds vitamins, protein, and nutrients to this healthy, low-fat dressing, which contains just a 1/4 teaspoon of sesame oil. Serve drizzled on top of a simple salad of iceberg lettuce and shaved carrots. Yields: 1 cup Read More …