Love - Cookbooks Of The Week Japanese Cooking; 60 Super Easy, ok best sellers 2014 Super Easy, Amazingly Delicious Japanese Recipes Made Hot and Fast

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Fire Dragon Passion 60 Super Easy, Amazingly Delicious Japanese Recipes Made Hot and Fast By Victoria Love

Copyright 2014 by AfflatusPublishing.com - All rights reserved. This document is geared towards providing exact and reliable information in regards to the topic and issue covered. The publication is sold with the idea that the publisher is not required to render accounting, officially permitted, or otherwise, qualified services. If advice is necessary, legal or professional, a practiced individual in the profession should be ordered. From a Declaration of Principles which was accepted and approved equally by a Committee of the American Bar Association and a Committee of Publishers and Associations. In no way is it legal to reproduce, duplicate, or transmit any part of this document in either electronic means or in printed format.

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Top 60 Japanese One Dish, Soup, Stew, Lunch, Snack, Salad, Appetizer And Main Dish Meals Table of contents

Japanese One Dish Meals

Japanese Teriyaki Chicken

Ingredients 6 chicken thighs or 6 chicken breasts 2 tablespoons sesame oil 4 scallions (chopped) 2 tablespoons soy sauce 1 tablespoon brown sugar 1 tablespoon gingerroot (grated) Directions Clean and pat dry the chicken. Mix all of the above items besides oil in a bowl and put aside. Cook the chicken in oil in saut pan over moderate temperature setting for 8 min per side or brown in color. Lower the temperature and add in sauce. Allow to simmer, covered, for 120 min per side.

You can serve this delicious recipe with white rice and steamed vegetables.

Teriyaki Chicken Rice Bowl

Ingredients 1 cup cooked white rice or 1 cup brown rice 1 (4 ounce) boneless skinless chicken breasts 3/4 cup chopped vegetables 1 teaspoon sesame oil 1/4 cup teriyaki sauce Sriracha chili-garlic sauce Thin sliced green onion, optional garish Directions First of all, grill the chicken breast for 10 min in grill pan. Fry the veggies in sesame oil in saut pan for 3 min. Take teriyaki sauce and mix with a couple of drops of srirachi chili garlic sauce together. After this, cut the chicken breast into slices. Pour the teriyaki sauce all over the chicken.

Put rice in bowl. Place fried veggies over the rice. Use the seasoned chicken for topping the bowl.

Garnished Rice with Green Tea

Ingredients 3 cups cooked rice 1 tablespoon sesame seeds 1 sheet nori 1 steamed chicken breasts or 1 slice grilled salmon 2 -3 tablespoons chopped coriander 1/4 teaspoon wasabi or 1/2 teaspoon grated fresh ginger 2 cups green tea (hot and freshly brewed) Directions Distribute the rice in 4 bowls. Dry roast sesame seeds over moderate temperature setting in saut pan till golden in color. When toasted, crush them slightly.

After this, dry roast nori over moderate temperature for 60 seconds. After this, fold and tear the sheet into 20 rectangular shapes and put 5rectangular shapes in every bowl. Add the chicken chunks. Use coriander and wasabi as garnish over each of the portion. After this, pour half cup of tea over every bowl.

Soba in Toasted Sesame Seed Sauce

Ingredients 1/2 cup sesame seeds 8 ounces dried soba noodles 1/4 cup balsamic vinegar 4 teaspoons white sugar 2 1/2 tablespoons soy sauce 1 garlic clove, minced 1 1/2 teaspoons sesame oil 5 green onions, chopped 3 cups broccoli florets 1/2 cup thinly sliced chicken breast, poached (optional) 1/2 cup firm tofu, julienned (optional) Directions Toast the sesame seeds onto rimmed baking sheet in oven at 3 7TY 5(375) degrees Fahrenheit for hour till become brown in color around the corners.

Heat a pot of salted water to boiling. Add in noodles. Cook for 5min or till soft. Drain them, rinse them and drain once again. Take the vinegar, sugar, soy sauce and mix with green onions and sesame oil. Add in noodles.

Add in toasted sesame seeds. Toss them. Mix in broccoli. Allow to rest for 1/3 hour.

Yoshinoya Style Beef with Vegetables Rice

Ingredients 4 cups Japanese rice 1 lb. thinly sliced beef 1 medium onion 0.5 (16 ounce) packages frozen broccoli carrots cauliflower mix 1/4 head cabbage, sliced thinly Pickled ginger Traditional Sauce 1 1/3 cups dashi 5 tablespoons soy sauce 3 tablespoons mirin 2 tablespoons sugar 1 teaspoon sake 1 teaspoon fresh ginger juice 1 garlic clove, crushed Directions First of all, cook the rice as instructed on the rice.

Finely chop the onion. And then finely chop the beef into eatable pieces and put aside. After this, take dashi, soy sauce, sugar, garlic, ginger juice, sake, and mirin and place them in pan. After this, add the onions slices to pot and heat to just under boiling. Then lower the temperature to simmer. Let simmer for a minimum of 5min.

After this, boil enough water for half package of frozen carrots, cauliflower and broccoli. Once water is at boil, you can add the contents of veggies package along with one fourth head of cabbage. Once cabbage is ready and done, drain them. Take beef, drained veggies and add them into saucepan. Allow to simmer for 5min. Dont forget to bring the sauce back to simmer and cook the meat completely.

You can serve steamed rice in bowl. Place the veggies and beef over the rice. Put some of the red ginger over the top.

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