Pamela James - Japanese Recipes: Your Favorite Japanese Recipe Book

Japanese Recipes:

Your Favorite Japanese Recipe Book!

Pamela James

TABLE OF CONTENTS

Japan's Finest Chicken

Prep Time: 5 mins

Total Time: 45 mins

Servings:

Ingredients

8 chicken drumsticks, skin on 1 cup water 1/2 cup balsamic vinegar 1/3 cup soy sauce 2 1/2 tablespoons sugar 1 garlic clove, peeled and bruised 1 small hot chili pepper, slit open, seeds removed

Directions

With the heat set to High, put all the ingredients in a saucepan. Once it starts boiling, allow it to simmer for 20 minutes. Take away the crust that comes out. Turn the heat up while constantly turning the drumsticks. Once the liquid turns steamy glaze, turn the heat off. Place the chicken on a plate. Sprinkle the glaze over without the chili and garlic cloves.

Yummy Noodles!

Prep Time: 15 mins

Total Time: 50 mins

Servings:

Ingredients

1 lb lean pork loin, sliced thinly ( against the grain) 1/3 cup soy sauce 1/3 cup rice wine 1 1/2 tablespoons sugar 12 ounces Chinese wheat noodles ( udon noodles may be substituted) 3 tablespoons vegetable oil 1 onion, sliced thin 1 lb napa cabbage or 1 lb savoy cabbage, sliced very thin 3 carrots, grated 1 tablespoon chopped ginger 2 scallions, thinly sliced (optional)

Directions

Combine the rice wine, sugar, and soy sauce in a small bowl. Stir to dissolve the granules. Boil the noodles for at least 8 minutes. Check if its tender enough. Remove from the hot water and rinse the noodles with cold water. Put the oil in a large and deep skillet or wok, and then cook the onion for 3 minutes. Put in the carrot, ginger and cabbage for at least 3-5 minutes. Wait until the cabbage is tender. Put in the pork and then cook for another 2 minutes. Add the noodles on top while covering over with the sauce. Put the lid on. After 3-5 minutes, mix everything inside the skillet properly. Remove from heat then place on a plate. Dash with the thinly sliced scallions.

Japanese Skewers

Prep Time: 20 mins

Total Time: 45 mins

Yield: 8 skewers

Ingredients

1 1/2 cups mirin 3/4 cup soy sauce 4 tablespoons sugar 1 garlic clove, pressed (optional) 1 lb boneless chicken thighs 1 -2 green onion, in inch-long pieces (optional) 8 bamboo skewers

Directions

Use a medium-sized saucepan to cook the soy sauce, sugar, and garlic (if preferred) over medium heat. Wait until the sauce simmers to half of the initial quantity. Set aside to cool down then start to prepare the chicken. Slice the boneless chicken into small bite-sized pieces while keeping the skin (normal in Japan). Use the skewers to thread the chicken. Alternate the chicken and green onion, if preferred. Without the sauce, grill the chicken skewers. Turn the skewers alternatively, and then brush the sauce once the meat starts to turn brown on both sides. Repeat brushing up to 3 times and continue to grill until cooked.

Wasabi Grilled Tuna

Prep Time: 15 mins

Total Time: 25 mins

Servings: 2-4

Ingredients

Wasabi Sauce

1 teaspoon wasabi powder or 1 teaspoon dry hot mustard 1 teaspoon water 1 tablespoon rice vinegar 2 tablespoons mayonnaise 1 garlic clove ( crushed)

Tuna

1 tablespoon soy sauce 1 tablespoon vegetable oil 1/2 teaspoon wasabi powder or 1/2 teaspoon dry hot mustard 2 fresh tuna steaks ( 1 1/2 lbs total, 1 1/2 inch thick)

Directions

Wasabi Sauce

Make a paste by mixing the water and wasabi into a small bowl. Leave it for at least 10 minutes. Add garlic, mayonnaise and vinegar. Stir well, and then set aside.

Tuna

Set up the grill using medium-hot coals. Put in oil, wasabi powder, and soy sauce in a cup. Mix well. Spread on tuna using a brush. Start grilling the tuna for about 3-4 minutes on both sides for a rare effect. Cut the tuna into thin slices. Place on a plate then serve together with the Wasabi sauce.

Japanese Roasted Salmon and Wilted Spinach

Prep Time: 5 mins

Total Time: 30 mins

Servings:

Ingredients

1/2 cup unsalted butter, plus 3 tablespoons unsalted butter, divided 1 teaspoon dry crushed red pepper 1 garlic clove, minced 1/2 cup packed golden brown sugar 1/2 cup fresh lime juice 1/2 cup soy sauce 2 teaspoons cornstarch, dissolved in 2 teaspoons water 8 (7 ounce) salmon fillets 2 (6 ounce) bags Baby Spinach

Directions

Turn on the oven and preheat to 400 degrees. Use a heavy large saucepan to melt the unsalted butter over medium stove-top heat. Put in the garlic and crushed red pepper. Stir for about a minute or until its fragrant. Put in and whisk the sugar up to 4 minutes or until it becomes smooth and starts to bubble. Add the soy sauce and lime juice into the mixture. Continue whisking. Set the heat to High and then boil for at least 2 minutes or once the mixture is condensed to about 1 1/2 cups. Add the dissolved cornstarch mixture and let to boil for about 3 minutes or until it thickens. Set the sauce aside to cool down. Use another heavy large skillet to melt 1 tablespoon of butter over high stove-top heat. Cook the salmon by batch for about 2 minutes on each side, until it becomes golden brown. Place it into a baking sheet. Spread at least 1 tablespoon of sauce on top of each fillet. Put the baking sheet into the preheated oven for about 5 minutes, until the fish thickens in the center. Use another large pot to melt 2 tablespoons of butter over medium-high stove-top heat. Put in the spinach and cook for at least 3 minutes. Keep its bright green color. Add the salt and pepper for flavor. Equally divide the spinach on 8 plates using tongs. Place the salmon fillet on top, sprinkle the left over sauce and then serve.

Japanese Curry

Prep Time: 10 mins

Total Time: 55 mins

Servings:

Ingredients

3 cups chicken stock 1 tablespoon canola oil 1 lb boneless skinless chicken, cut into chunks salt and pepper 3 tablespoons butter 1 teaspoon fresh ginger, finely chopped 1/2 medium onion, finely chopped 1/2 medium onion, cut into 1-inch chunks 1 garlic clove, finely chopped 3 tablespoons flour 2 tablespoons curry powder 2 tablespoons crushed tomatoes 1 bay leaf 1 medium carrot, chopped to 1/2-inch pieces 1 medium potato, chopped in 1-inch pieces 1 small fuji apple, grated 1 teaspoon honey 1 tablespoon soy sauceNext page