Misako Tanaka - Japanese Recipes for Teriyaki Fan: You can get easy recipes, the best choice of Japanese popular dishes!

Japanese recipes for teriyaki fan You can get easy recipes, the best choice of Japanese popular dishes! Misako Tanaka

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For You This recipe is collection of Japanese favorite dishes. But the dishes in this recipe are not especially. Popular, usual, and easy for everyone. The important thing is not be faithful to recipes. I hope you can find your original taste that you feel the best referingto this recipe. If you don't have the ingredient, you can substitute something you have.

Amount, ingredient... in this recipe are no more than reference. You might be able to find your original recipe better than my recipe. That's great! Please try easygoing. Above all, let's enjoy cooking!

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[1] Arrange boiled rice (an appropriate amount you like), filling somethingyou like(this time, I use Umeboshi), nori(edible seaweed), and a suitableamount of salt. [3]Put some rice in your hand. [3]Put some rice in your hand.

Make a little hole in the center of the rice with your finger and fillthe hole with your favorite fillings. [4] Cover the fillings with rice and press with both hands, making surethe filling is securely in the center. [5] Form the rice into a triangle-shaped ball(or a ball, it will be easyto form). [6] Wrap the rice ball with nori. Now it's ready to eat!

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[1] Prepare ingredients as follows for soboro. 200g minced meat(you can choice the favorite kind of meat, beef, chicken,pork, or mixed) 1/2 chopped onion 2 Tbsps soy sauce, 2 Tbsps sake, 2 Tbsps mirin, 2 Tbsps sugar, an appropriate amount of grated ginger First, we cook soboro.

Heat oil in a pan, stir-fry chopped onions until it becomes transparent. And add the minced meat and cook over medium heat, stirring constantlywith chopsticks or a whisk until crumbly. Add all the flavoring ingredients and continue to cook, stirring with chopsticks. When all the moisture has evaporated, it's done. [2] Next, we cook the fluffy egg crumbles. 3 eggs 2 Tbsps sugar 1 Tbsp mirin 1 Tbsp sake nip of salt Beat the egg with chopsticks, add the ingredients, and mix well. 3 eggs 2 Tbsps sugar 1 Tbsp mirin 1 Tbsp sake nip of salt Beat the egg with chopsticks, add the ingredients, and mix well.

Put the egg mixture into a small pan and heat. When it starts to bubble, turn to low, and cook while stirring constantlywith chopsticks(using three or four is better) or a whisk. When it's fluffy and crumbly, turn the heat off, and transfer immediatelyto a plate. [3]Arrange soboro and scrambled egg on boiled rice, it's ready to eat. This time, I used boiled snow peas for decoration on the top.

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(4~5servings) ingredients a chop of bonito 30 slices green shiso...A 50cc sake...A 100cc soy sause...A 1~2Tbsps chopped ginger ...A 1~2Tbsps chopped garlic...A to taste squeezed juice of ginger 65cc vinegar 2 Tbsps sugar 1 Tsp salt [1] In a bowl, mix ingredients A and tear green shiso to pieces whenthey wilted.

And put back green shiso in the bowl. [2] Slice bonito thinly. [3] In the bowl, soak fillets of bonito about 20 min. [4] Mix vinegar, sugar and salt. Then sprinkle the mixture to boiled riceand mix it lightly. [6] Dish up mixed rice. (garnish with green shiso and seaweed, if you like.)

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(2 servings) ingredients 2 pork loin 1 mixed egg dried breadcrumbs flour pinch salt and pepper [1] In a few places, make cuts in the sinew running between the fat andlean tissue with a knife. [2] Pound meat to make it tender by pestle rod. [3] Splinkle salt and pepper on both side of pork. [4] Coat the pork with the flour and shake off excess flour. [5] Coat the pork with egg beaten. [6] Coat the pork with dried breadcrumbs. [7] Preheat oil to 170C, and from the rim of the pan let the porkslide gently into the oil. [7] Preheat oil to 170C, and from the rim of the pan let the porkslide gently into the oil.

When the surface of the pork hardens and become light brown completely,retrieve and drain in a tray. In Japan, we generally garnish pork cutlet with shredded cabbage.