Find here 8 delicious Japanese cooking recipes that you can easily prepare at home. These recipes are so easy to cook that it gets cooked in a short period of time.

Reishabu Chilled Sliced Pork Salad with Ponzu

Enjoy this chilled salad on a hot summer’s day. Reishabu comes from the words for ‘chilled’ and ‘shabu-shabu’ the meat dish where you place thin strips of meat in boiling water to cook them. Using thin strips of pork belly or loin makes this not only easy to cook, but also fun as well. Paired with ponzu soy sauce and grated daikon, this is a refreshing dish sure to cool you on the hottest of days. U can also try searching some best sushi making kit here.

Ingredients

250g thinly sliced pork, belly or loin

50g daikon mooli radish

plum tomatoes

mixed salad leaves

ponzu citrus soy sauce

How To Prepare

In a small saucepan, bring some water to the boil. Reduce to a simmer once boiling. Take a slice of the pork loin or belly as per your preference, and place it into the simmering water. Allow to cook for about 1-2 mins until the colour has fully changed. Set the slice on a refrigerator safe plate. (Choose a perfect japanese dishware for preparing the recipe) Repeat the previous step for all remaining slices. Place the cooked pork slices in the refrigerator until chilled. If you want to speed this process up for a quick meal, feel free to place the pork in a bowl of ice water until chilled. Grate the daikon mooli radish; this is called oroshi in Japanese. Cut the tomatoes into quarters. Plate the mixed salad leaves on a plate and top with the tomatoes and pork slices. Top with the grated daikon and then pour on the ponzu citrus soy sauce to taste. Enjoy on a hot summer day for lunch or a light dinner.

Tips and Information

– Feel free to use any other toppings or dressings as you wish. Some varieties of reishabu use sesame based dressings, or even add shiso leaves to the mix for even more of a Japanese flavour.

Source: https://www.japancentre.com/en/recipes/1660-reishabu-chilled-sliced-pork-salad-with-ponzu

Miso Chicken Teriyaki

Give your pan-fried chicken a complex savoury flavour with this miso chicken teriyaki recipe. Miso is a fermented paste made from soy beans and sometimes rice and/or barley, and its flavour varies depending on what ingredients are used and how long the miso ferments. This recipe uses a liquid miso made with rice and soy bean (making it full-bodied and mellow) and infused with dashi soup stock for extra umami. Try this recipe and discover how miso gives it a little something special.

Ingredients

200g chicken thigh filets, skin on, boneless

8 green beans, boiled

2 tbsp liquid miso with dashi

2 tbsp water

1 tsp vegetable oil

pinch of salt and pepper

How To Prepare

Cut any excess fat from the chicken thigh fillets. Season with salt and pepper. Heat the vegetable oil in a frying pan on medium heat. Place the fillets skin side down on the frying pan and cook for 3-4 mins until the skin is browned. Turn over and cook for a further 5-6 mins until browned. In a small bowl combine the liquid miso with 2 tbsp water. Spread this mixture on the top of the fillets. Add the boiled green beans, and simmer for 2-3 mins until the sauce thickens. Remove from the heat. Slice the fillets into bite-sized strips. Plate the fillets with the green beans. Serve with rice for a delicious complete meal.

Source: https://www.japancentre.com/en/recipes/1441-miso-chicken-teriyaki

Also you may like to check the authentic katsudon recipe here

Kuromame Gohan Black Soy Bean Rice

Incorporate Japanese health food into your diet with this kuromame gohan black soy bean rice. As well as being full of nutritional benefits, these black beans have a delicious salty/umami flavour that pairs well with freshly steamed white rice. Enjoy this rice with most savoury Japanese dishes.

Ingredients

80g black soy beans

220g short grain rice

550 ml water

1 tbsp cooking sake

½ tsp salt

white sesame seeds, to garnish

How To Prepare

Wash the rice well to remove any excess starch. Drain and soak for 15 mins. Wash the soy beans well and drain any excess water. Place the rice, black soy beans, water, cooking sake, and salt in your rice cooker and stir lightly. Cook on a regular white rice setting. Alternatively, you can cook it in the same fashion as you cook regular Japanese rice. Please see our recipe if you have any questions on how to cook Japanese rice. When finished cooking, serve in rice bowls and garnish with white sesame seeds.

Source: https://www.japancentre.com/en/recipes/1645-kuromame-gohan-black-soy-bean-rice

Watch This Baker Craft A Green Tea Cake So Perfect We Wouldn’t Be Able To Eat It via Digg https://t.co/vsvQ1kxilY… https://t.co/F19fFak34r — Japanese Cooking Hub (@thejapanesecook) August 25, 2017

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How To Make Custard Cream (Pastry Cream) From Scratch

Learn how to make homemade custard cream (pastry cream) and use it as a delicious filling for popular Japanese street snacks such as Dorayaki, Taiyaki, and Imagawayaki (Obanyaki)!

Custard Cream (pastry cream) is commonly used as a filling for western sweets like cream puffs and éclairs, but don’t forget that we can use it for Japanese sweets too! Aside from the good old red bean paste in typical Japanese sweets such as Dorayaki, Taiyaki, and Imagawayaki, custard cream is just as decadent as the original favorite.

Ivory in color, custard cream has a smooth and velvety texture with a sweet hint of vanilla. For those of you who are not that interested in red bean, custard cream will be your delicious standby for trying out traditional Japanese snacks. You really don’t want to miss them out!

Mr. JOC loves custard cream (pastry cream) in desserts, so I thought it’s about time to share this really good custard cream recipe that my family enjoys. There seem to be many different ways to make custard cream. There are short-cut methods using a microwave, and there are some recipes using whole eggs so you don’t have to worry about the leftover egg whites. Some recipes use cornstarch instead of flour, and some recipes use heavy cream instead of milk.

4 Tips to Make Custard Cream

Tip 1: 3 things to remember – Use low heat, a heavy saucepan, and constant stirring.

Having the right tools such as a heavy saucepan and silicone spatula is really important to get good result. You need to make sure the heat distributes evenly so your pot doesn’t have hot spots and scorch the custard cream.

Tip 2: Mix the egg yolks, sugar, and flour until white pale color.

This step really prevents the eggs from curdling as air bubbles inside the mixture slow down the distribution of the heat.

Tip 3: Heat up the milk until almost boiling

Remember that egg yolks start to solidify or thicken at 65 ºC (149 ºF) and sets around 70 °C (158 ºF).

Flour starts to thicken at 70 to 80 ºC (158 to 176 ºF). It will complete final thickening process at 96 ºC (205 ºF).

If you pour warm (140 ºF or 60 ºC) milk into the mixture, it will takes a longer time to reach 70 to 80 ºC (158 to 176 ºF). Meanwhile eggs will likely to curdle.

Therefore, you should instead pour hot (close to boiling) milk, skipping the dangerous “curdling temperature”, and cook the eggs and flour at the same time.

If the flour is under-cooked, the custard cream will have a undesired pasty flavor with a chalky, grainy texture. Make sure to cook custard cream for at least 10 minutes at 96 ºC (205 ºF).

“Couple creates paleo diet-friendly baby food, nutritionists concerned” https://t.co/T7r3abmPcx via https://t.co/rnw2sjMNz9 — Japanese Cooking Hub (@thejapanesecook) August 23, 2017

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Tip 4: Take your time and be patient.

You will also need quite a bit of patience as the process requires 20-25 minutes standing in front of the stove while waiting for the custard cream to thicken.

When the custard cream starts to boiling, stir constantly in one direction until you see a shine/luster on the surface of the custard cream. The custard cream will come to a smooth, looser texture.

Source: https://www.justonecookbook.com/custard-cream-pastry-cream/

Smoked Salmon Sushi

Ingredients

Serves: 6

1 cup sushi grade rice

1 1/2 cups water

3 tablespoons sushi vinegar

300g smoked salmon, pre-sliced

6 sheets of toasted seaweed (nori)

wasabi, to serve

pickled ginger, to serve

Directions



Preparation: 10min › Cook: 20min › Ready in: 30min

Rice: Rinse the rice then add to a saucepan with the 1 1/2 cups of water, bring to the boil with a lid on then turn off the heat and leave for 20 minutes. Add the vinegar and stir to fluff up. Making the sushi: Place one of the pieces of seaweed on a sushi mat. Place a thin layer of rice over the sheet leaving a 5cm gap at one end. At the opposite end to the gap lay the slices of salmon. Moisten the gap of seaweed with water. Roll the sushi starting at the end with the salmon. The moistened end with no rice will seal the sushi and keep it together.

To Serve: I refrigerate the sushi to let the rice and seaweed set for about 10 minutes or until needed. Wetting a knife between each cut slice the roll into your desired serving size; about 2cm is ideal.

Place decoratively on a plate with pickled ginger and wasabi.

Source: http://allrecipes.com.au/recipe/25729/smoked-salmon-sushi.aspx

HAVE A LOOK AT THIS TWEET

“The most popular beers by state” https://t.co/n3kqw88OGb via https://t.co/rnw2sjMNz9 — Japanese Cooking Hub (@thejapanesecook) July 25, 2017

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Japanese Food Tips

Shabu-shabu and sukiyaki are not only representative Japanese one-pot dishes, but also representative of Japanese beef dishes. The beef used in the dishes is sliced in a certain way. It seems to be unusual to find sliced meat sold worldwide. However, it is normally sold in Japanese supermarkets and butchers. Also, the thickness of meat used for shabu-shabu and sukiyaki is slightly different. This shows how methodical Japanese are. Although it seems that there is no strict definition, the thickness for shabu-shabu is usually less than 2.0 mm, while the thickness for sukiyaki is usually between about 1.8 and 2.5 mm. Why is the thickness of the meat different? Shabu-shabu and sukiyaki have different cooking methods. In the case of shabu-shabu, because the sliced meat is dipped into the boiling broth and taken out quickly, the meat must be done at once. Therefore, it must be thin. In the case of sukiyaki, because the meat is sauteed or boiled, it is almost always thicker than the meat used in shabu-shabu. Please check out our shabu-shabu and sukiyaki recipes if you like. If you have the opportunity to eat shabu-shabu or sukiyaki, it might be fun to compare the thickness of the meat. However, there are restaurants that offer the same thickness, so in that case it would be difficult.

Source: http://j-simplerecipes.com/

How to Cook With a Japanese Eggplant

Eggplant, like most vegetables, can be cooked and incorporated into countess dishes in myriad ways. Roasted, grilled, sautéed, boiled, stewed; the list is endless. Eggplants are found in the culinary repertoire of cultures all around the world. There are as many varieties of eggplants as there are ways to prepare them. The Japanese eggplant is a thin-skinned sweet variety, similar to the Italian or Chinese eggplant. They can be used interchangeably in just about any recipe involving eggplants.

Clean, peel and cut the eggplant. Thoroughly clean the eggplant in cool water and pat dry. Peeling is not completely necessary as the Japanese eggplant has very thin skin. But if your recipe calls for peeled eggplant, remove the skin in a strip pattern rather than removing it wholly. Leaving a bit of skin adds flavor and color to the dish. Cut, slice, or cube the eggplant according to your recipe (strips, cubes, halves, etc.)

Salt the eggplant to prevent the absorption of oil during cooking. One of the biggest deterrents that keep many people from attempting the use of eggplant in cooking is the sponge-like property of the eggplant’s flesh; whatever the eggplant is cooked in will be immediately absorbed, including oil. Oil-soaked eggplant does not bode well for healthy eating. Salting an eggplant deflates the air chambers within the flesh that are responsible for the absorption. To salt, place the cut eggplant in a strainer or colander and sprinkle with salt. Let sit one hour. Thoroughly rinse the eggplant to get all the salt off and gently squeeze dry. Let dry on a paper towel.

Grill the eggplant. Brush cubed or halved eggplants that have already been salted and dried with olive oil. Place on the grill over a medium-heat fire. Eggplant is not a vegetable that can be served al-dente, so grill for about 5 minutes and check for softness. When it is soft all the way through, it is done. You can used grilled eggplant in a variety of dishes, including dips, salsas, salads, or as a side dish with a little salt and pepper.

Fry cubed or shredded eggplant in a stir-fry or rice dish. Japanese eggplant is among the best variety of eggplants to stir fry as they are quick cooking and only need a few minutes alone in the oil. To fry, heat the oil in a wok or frying pan until very hot. Add the eggplants in a thin layer (do not pile them up). Using tongs or a spatula, turn them often and cook for only 1 to 2 minutes or until they have reached a golden brown color. Using a slotted spoon, remove them and let them drain on a paper towel. Add the fried eggplant to a sti- fry, fried rice, soup, or any dish that calls for fried eggplant.

Roast whole eggplants either in the oven or on the barbecue. To roast in the oven, skewer or cut in several places (drain holes) and place on a baking tray. Do not peel if roasting whole. Bake at 350 degrees Fahrenheit until it is tender when poked and looks as if it is about to collapse, 45 minutes to 1 hour. Let cool. Peel off the skin, and drain the flesh in a colander. Use in any salad, soup, or plain with salt. To grill a whole eggplant, poke steam holes and grill over medium heat for 15 to 20 minutes. Removed the charred peel and drain the excess water.

Source: http://www.ehow.com/how_5867499_cook-japanese-eggplant.html

“Couple creates paleo diet-friendly baby food, nutritionists concerned” https://t.co/T7r3abmPcx via https://t.co/rnw2sjMNz9 — Japanese Cooking Hub (@thejapanesecook) August 23, 2017

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Pork belly udon soup

Ingredients:



Pork

2 spring onions

200 g pork belly

2 garlic cloves, thinly sliced

2 cm piece ginger, grated

125 ml (½ cup) soy sauce

125 ml (½ cup) mirin

60 ml (¼ cup) sake

1 tbsp caster sugar

Dashi stock

8 cm piece kombu

1 litre (4 cups) water

3 cups bonito flakes (katsuobushi)

Soup

200 g packet good-quality dried udon noodles

1 egg, at room temperature

1 quantity dashi stock (see above)

2 tbsp soy

2 tbsp mirin

2 tsp caster sugar

1¼ tsp salt

1 dash sake

1 bunch bok choy or pak choy, chopped into 5 cm pieces

1 handful bean sprouts, top and tailed

1 sheet toasted nori, cut into 4 squares

2 spring onions

Also watch this video

Instructions

Cut a 10 cm length from the end of each spring onion, cut into julienne and place in a bowl of iced water. Set aside for garnishing.

Thinly slice the remaining spring onion into rounds.

Place the pork belly in a saucepan, cover with water, bring to a boil, and simmer for 10 minutes. Scoop off any scum that forms on the surface. Remove pork, rinse under running water and pat dry with paper towel. Add pork to fresh water, bring to the boil and simmer for another 30 minutes. Remove from water and pat dry. Cut pork into thick slices.

Combine the soy sauce, mirin, sake, sugar, garlic, ginger and spring onion in a saucepan. Add the pork and simmer until the liquid has reduced and pork is sticky and glossy. Remove from heat and set aside.

For the dashi stock, wipe the kombu with a damp cloth or paper towel, then cut slits (at about 2 cm intervals) along the kombu. Put the kombu and water in a pan and bring to the boil. Remove from the heat and remove the kombu.

Add the bonito flakes, bring back to the boil and simmer for about 30 seconds, then take it off the heat and stand for about 10 minutes or until the bonito sinks to the bottom. Strain through a fine sieve (or a sieve lined with paper towels or muslin). Press down on solids to extract all the liquid.

For the soup, bring a pot of water to the boil, add the udon noodles and bring back to the boil for 8-10 minutes or until al dente. Drain and rinse in cold water. Distribute the noodles between 2 serving bowls.

Bring a small pot of water to the boil. Pierce the base of the egg with an egg piercer or small pin, add egg to water and cook for 61/2 minutes, stirring regulary. Remove from the pot and plunge into cold water. Peel the egg and cut in half. Set aside.

Bring the dashi stock to the boil in a large saucepan, reduce to a simmer, add soy, mirin, sake, sugar and salt to taste. Stir and taste the broth – add extra seasoning if needed. Simmer over a low heat.

Add the bok choy to the to dashi and simmer for 5 minutes.

To serve, pour dashi mixture over the udon. Arrange half an egg, the bean sprouts, nori and drained spring onion julienne on top.

Source: http://www.sbs.com.au/food/recipes/pork-belly-udon-soup

How to get to grips with (super healthy) Japanese cooking

We all know how clean, light and all-round good for you Japanese food is. Small portions, fermented dishes, lots of fish and veg and no cheese or butter make it ideal for those of us looking to take a gut-friendly attitude to eating. Problem is, while we’ll sit in ramen bars drinking down broths fired with ginger and garlic for hours, it can be a little scary to have a go at making it yourself.

To get you started, here’s some top tips from chef and cookbook author Yuki Gomi, who runs classes in the delicate art of Japanese cooking from her home in Crystal Palace.

1 | ‘My favourite healthy Japanese ingredients are miso and seaweed. With the former, I make a salad dressing from the paste mixed with rice vinegar and a little tahini – it’s gorgeously nutty and creamy – try drizzling over asparagus and tofu. With the latter, I make an amazing stock with rich, deep, umami flavour, that I then use to form the base of noodle soups.’

2 | ‘Everyone thinks that Japanese cooking is really difficult and complicated, but actually it’s very simple. All you need is fresh products and a good stock. And if you make a batch of a base sauce like teriyaki, you can leave it in the fridge for three or four days, and put it with a different fish, meat or seasonal veg for a quick midweek supper.’

3 | ‘There’s no dairy in Japanese cooking, which makes it a great cuisine to get into if you’re looking to cut down on your cheese, milk and butter intake. It’s very clean and light, lots of steaming and boiling rather than frying, which makes it really easy to digest.’

4 | ‘If you’re making sushi, the most important thing is to get the rice right. It needs the right balance of rice vinegar mixture to the volume of grains. It needs to be cooled down before you use it to form pieces of sushi, which a restaurant would use a fan for – but you can use a hairdryer on the cold setting. And if you’re using raw fish, make sure it’s high quality, and bought fresh from a fishmonger. Tell them what you’re using it for, so they know what sort of grade you require. If you’re scared of going raw, you can always use lightly smoked salmon or cooked prawns.’

5 | ‘My favourite place for Japanese food in the UK? It’s got to be Koya Bar in Soho, London. It’s properly authentic and has that street food vibe. It just feels so comforting to me – a real taste of home.’

Source: http://www.redonline.co.uk/health-self/nutrition/how-to-make-healthy-japanese-at-home

Where to Buy Wagyu, the Japanese Beef That Melts Like Butter

Wagyu beef, that tender, marbled slab of cow native to Japan, has long been notoriously difficult for home cooks in the States to obtain. It’s got a lower melting point than most garden-variety beefs, and is so juicy by nature that it doesn’t require oil to cook. Wagyu’s consistency resembles that of butter; its intensity of flavor makes my mouth sweat. (The much-beloved Kobe beef is a variant of Wagyu.)

Imports of Wagyu to the States are pretty scarce, and distribution channels are such that there’s a good number of stakeholders between the farmer and the consumers who end up ingesting it. What’s nominally “Wagyu” in restaurants isn’t exactly the real thing so much as a watered-down counterfeit.

PSA: Today, Crowd Cow, a nascent startup that sources beef cuts directly from independent farmers (it fancies itself a digital farmers market), is loosening those pesky bureaucratic hoops. Crowd Cow’s offering A5 Wagyu straight from farms in Kagoshima and Miyazaki prefectures. A5, referring to the Japan Meat Grading Association’s cattle-grading classification system, is the highest possible grade a cut of meat could receive within Japan. Crowd Cow’s offering rib, strip, and tenderloin subprimals, and cuts begin at $79 each. They’ll ship the week of July 24th, cushioned by packaging with dry ice, and will arrive by August.

https://food52.com/blog/20052-how-to-get-high-grade-wagyu-beef-before-it-s-too-late

Pressure Cooker Japanese Pork Roast (Pulled Pork)

It seems Pulled Meat and Slow Cooked Roast are trendy these days. But here in Australia, the cost of gas and electricity is sky-rocketing and I don’t want to cook for 8 hour or 10 hours. I want to cook quickly. Then a pressure cooker comes in handy.

Makes

6 to 8 Servings

Ingredients

Boneless Pork (Shoulder or Loin) Roast 1.2 to 1.6kg

Oil 1/2 tablespoon

Onion 1 *coarsely sliced

Ginger 1 to 2 small pieces *thinly sliced

Garlic 1 clove *crushed

Hot Water 1/2 cup

Sake 4 tablespoons

Sugar 2 to 3 tablespoons *depending on how sweet you would like

Soy Sauce 4 tablespoons

Chilli Flakes OR Powder 1 teaspoon *optional

Method

If you want to cook Pulled Pork, cut the Pork Roast in half or quarters, so that the meat will be cooked extra tender. Heat Oil in a frying pan over a high heat and brown the Pork all over. *Note: This process can be skipped. Place Onion, Ginger and Garlic in the pot, place Pork on the vegetables. Mix Hot Water, Sake, Sugar, Soy Sauce and Chilli (*optional) in a bowl and pour over the Pork. Start cooking over a high to medium heat. Once the pressure is on, reduce the heat to medium low, cook for 30 minutes. Let it cool under pressure. When the lid can be removed, simmer uncovered until the sauce thickened.

Source: http://www.hirokoliston.com/pressure-cooker-japanese-pork-roast