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Japanese food culture is famous for being an aesthetic and healthy way of cooking and eating, which has been said to be a secret of long life expectancy in the country of rising sun. To cook a dish with genuine Japanese taste, it must be very selected from choosing materials, cookware, decoration, etc.But you do not have to worry anymore! In WHOLESALESG, you only need a passion to cook your Japanese Food. Cooking recipes are available right here!

SUSHI

There are quite many types of sushi and different ways to make sushi. However the basic principals in making sushi are quite common for every style of sushi. Main ingredients

Sushi Rice

Nori

Seafood/ meat

Wasabi/mayonnaise/eggs

Preparation Cooking sushi rice: (4-6 servings)

3 cups Japanese-style rice

3 1/4 cups water

1/3 cup rice wine vinegar

3 tablespoons sugar

1 tablespoon salt

1. Wash the rice well. Cook the rice in pan or cooker.

2. Mix rice vinegar, sugar, salt in a pan. Cook the mixture on low heat until sugar dissolves. Cool the mixture down.

3. Spread hot steamed rice into large plate. Sprinkle vinegar mix over the rice

MAKI SUSHI

Ingredients:

Seaweed (Nori)

Bamboo mat ( Makisu)

Red clam ( Neta) : or any filling you like ( cucumber, avocado, egg, raw fish,…)

Sushi rice

Preparation

1. Set down the bamboo mat

2. Place a sheet of seaweed on top of it.

3. Put sushi rice on top of seaweed.

4. Spread the rice all over the seaweed, from left to right, leave about 1 inch space at the bottom and top of seaweed sheet without sushi rice.

5. Place a long, thin stick of red clam on top of the rice and spread some wasabi also.

6. Slowly lift the bamboo mat in order to roll it while keeping seaweed steady.

7. Make sure both left and right sides are even.

8. Roll it up forward.

9. Place both index fingers on the sides of Makisu and shape the maki-zushi into a square.

10. Cut the maki-zushi in half with a very sharp knife. Place them together and cut them into 6 pieces.

CALIFORNIA ROLL

Ingredients

4 cups of sushi rice

4 sheets of nori (dried seaweed)

1 avocado

3/4 cup of crab meat

2 tablespoons mayonnaise

1/2 tablespoon salt

Preparation

1. Peel an avocado and cut into strips or mash it

2. Mix crab meat with salt and mayonnaise

3. Cover a bamboo mat with plastic wrap.

4. Put seaweed sheets and press firmly.

5. Spread sushi rice on top of the seaweed

6. Sprinkle sesame seeds over the sushi rice

7. Turn over so that the seaweed is on top.

8. Place avocado and crab mix on the seaweed

9. Roll the bamboo mat forward, press firmly.

10. Remove the wrap and cut the sushi roll into bite- size pieces.

SPICY TUNA ROLL

Ingredients

4 cups of sushi rice

4 sheets of nori (dried seaweed)

1 tablespoon sesame seed

1/2 pound fresh raw tuna

1 tablespoon mayonnaise

1/2 tablespoon togarashi (Japanese hot pepper)

Preparation

Chop tuna and mix with mayonnaise and togarashi

Repeat step 1-10 as in California Roll, but replace the avocado and crab mix by tuna mixture.

SASHIMI

OVERVIEW

Sashimi is raw seafood. It is very popular that people like to eat raw seafood without cooking. However, it must be correctly prepared and eaten with suitable seasonings. Most types of sashimi are served with soya sauce and wasabi.

COOKING RECIPES

The most important thing in cooking a sashimi dish is choosing the raw fish which must be very fresh and clean. Some of popular raw materials used in cooking sashimi : sake ( salmon); ika (squid); ebi (cooked shrimp); maguro (tuna); saba ( mackerel); tako (octopus); yamachi (yellowtails).

Ingredients

Fresh raw fish (tuna, salmon, ebi,...)

Carrot

Daikon (raddish)

Japanese soya sauce

Wasabi

Preperation

Remove any skin and meat from the fish with a very sharp, flat-bladed knife. Put into a freezer to chill the fish meat until it becomes firm enough to cut into thin and even slices.

Scrape the daikon and carrot into long fine strips.

Arrange the fish slices on a platter.

Garnish it with daikon and carrot strips. Can use other baby green vegetables to decorate the platter.

Serve with soya sauce and wasabi.

TUNA SASHIMI SALAD

Ingredients:

350g sashimi grade fresh tuna

1 tablespoon Mirin

1 tablespoon light soy sauce

1 tablespoon plain sesame oil

1 tablespoon extra virgin olive oil

1 tablespoon rice vinegar

0.5 tablespoon mustard powder

1 clove of fresh garlic, finely chopped

2 bunches of washed and spin dried rocket or water cress

Preperation:

Mix the mustard powder with the rice vinegar in a mortar.

Add to a ceramic bowl and add the mirin, soy and olive oil.

Cut tuna into 1.5 cm cubes and gently turn through the marinade.

Leave in the fridge for 30 minutes.

Add the garlic and turn through.

Serve on a small mound of rocket or cress.

TEMPURA

OVERVIEW

Tempura is seafood or vegetables and mushrooms coated with tempura batter and deep fried. The batter is made of ice water, wheat flour and egg yolks. Sometimes, sesame oil is added.

Ingredients

Tempura batter mix

Tempura dipping sauce

Prawn: raw and large

Seafood: Prawn(ebi) or any type you like

Vegetables: pumpkin, carrot, sweet potatoes, eggplant, and more

Mushrooms

Preparation

Prawn: Remove the head and the shell. Make little cuts on the inside of the curved prawn to make nice posture of the prawn.

Cut the vegetables in about 1cm thick pieces

Mixtures: Cut various ingredients in small pieces and mix them together

Mix Tempura flour with the amount of water described on the package. Do not mix it completely, but leave some small lumps.

Cover all the ingredients completely with the batter.

Mix also the mixtures made of the small cut ingredients with batter, and try to deep fry it together. Don't let them fall apart in all the pieces

Deep fry at 180 degrees celsius.

When the Tempura pieces are beautifully golden, take them out, and try to remove as much oil as possible by oil paper

Serving and eating

There are a few different ways to serve Tempura. Here are two of them:

Serve the Tempura pieces on a plate, and prepare some bowls with Tempura dipping sauce.

Tendon (Tempura Donburi): Put the pieces in Tempura dipping sauce, remove them, and put them on top of cooked rice in a bowl.

ODEN

OVERVIEW

Oden is Japanese’s favourite hot pot dish in winter. Main ingredients include daikon (raddish); hanpen (fish cakes); chikuwa (fish cakes); konnyaku (yam cake). All the ingredients are simmered in kelp-based soup stock for hours.

Ingredients

1/3 daikon radish

2 potatoes

2 carrots

4 boiled eggs

1 blocks of konnyaku (transparent yam starch cake)

2 blocks of fried tofu (ganmodoki or atsuage)

2-4 fish cakes

4-5 tablespoon of soy sauce

1 tablespoon of sugar

2 tablespoon of sake (Japanese rice wine)

NIMONO

OVERVIEW

Nimono refers to dishes in which food is steamed or boiled. There are hundreds of different nimono dishes in Japan. It is the favorite dish of Japanese in winter.

Nikujaga

Nikujaga is a popular dish of home style cooking made of meat (niku) and potatoes (jagaimo). Beef ( in some regions of Japan, pork is used instead)., potato, vegetables mixed together and steamed in sweetened soy. It is popular traditional dish in winter.

Ingredients

1/4 pound thinly sliced beef sirloin

4 potatoes

1 onion

4 table spoons soy sauce

4 table spoons sake

4 table spoons mirin

1 tablespoon sugar

8 snow peas

2 cups dashi soup

Preparation

Cut beef slices and vegetables into bite-sized pieces.

Boil snow peas lightly and set aside.

Put oil in a pan and saute beef quickly. Add potatoes in the pan and saute them together. Add dashi soup stock, soy sauce, sake, mirin, and sugar in the pan and simmer for 10 min on medium heat.

Add onion in the pan and simmer on low heat until the liquid are almost gone. Sprinkle snow peas over the simmered beef and potatoes.

SALT STEAMED KABOCHA SQUASH

Ingredients

500 g Kabocha squash - Sea salt

Preparation

Trim off the hard stalk part of the squash; roughly scaped off some of the hard skin. Cut the squash into 4 half- moons, chop into 2-3 chunky pieces.

Put 5 tablespoons water in a flat based saucepan and lay the squash on the bottom. Sprinkle over a pinch of salt. Cover and cook for moderate heat for 3-4 minutes. Then reduce the heat as low as possible. Cook further for 15 minutes.

Heap the squash in the center of a serving dish and provide a salt mill for additional seasoning to taste.

SAKE SIMMERED SWEET POTATOES

Ingredients

2 medium sweet potatoes: cut into 2 cm in rounds

5 tablespoons sake

Sea salt

75 g demerara sugar (brown pure cane sugar)

Shoyu

Preparation

Soak the sweet potato slices in cold water, change water several times. Drain

Place the sweet potato slices in flying pan and add water to come three quarters of the way up to the sides of the potato slices. Add sugar, sake, and salt. To prevent the liquid from evaporating too quickly, lay a small plate, or sheet of greaseproof paper cut to fit, on top of the potatoes; put the lid on the pan. Bring to the boil over a moderate heat, reduce heat to low and simmer for about 15 minutes or until the sweet potatoes are tender.

Before removing from the heat, remove the greaseproof paper from the pan and sprinkle the sweet potatoes with a little shoyu. Leave to cool in the liquid until the sweet potatoes can be handled.

Carefully peel the skin off the potato slices, then arrange on a serving dish, serve immediately while still warm.

DAIKON COOKED WITH SQUID

Ingredients

1 large daikon : peeled

1 teaspoon dashi granules

1 tabllespoon mirin

1 medium squid : cleaned

1 tablespoon sugar

1 tablespoon shoyu

Preparation

Cut the daikon crossways into 3 cm pieces

Skin the squid and discard the skin from the flaps. Cut skinned squid body into 8mm thick rings. Cut each flap in half. Put all the squid in a bowl and pour over plenty of boiling water to cover.

Put the daikon and squid in a deep saucepan and add 400 ml water. Bring to the boil, then lower the heat and add the dashi granules. Simmer on a low heat for 30 minutes, skimming the surface several times.

Add sugar, mirin and half of the shoyu. Simmer further for 10 minutes. Add the remaining shoyu and continue to simmer until the liquid has reduced by half.

KITSUNE UDON

Ingredients:

Udon

Noodle soup: e.g. Ninben Tsuyu no moto

Naruto (fish cake)

Atsuage: baked tofu. You can use the triangular atsuage bags that are used for Inari Sushi; but put them first in boiling water for a moment to reduce their strong taste.

Leek or green onion

Preparation:

Boil Udon and boil some water in another pan (about 400ml per person, depends on the size of the bowl in which you will serve the noodles).

Cut naruto and leek/green onion into thin slide

Put Udon into sieve and rinse it with hot water

Add noodle sauce into prepared hot water.

Put the hot Sauce into a bowl and add Udon into it. (Use one bowl per person)

Decorate Udon with atsuage, cut leek and naruto

TSUKUNE UDON

Ingredients

Udon

Noodle soup: e.g. Ninben Tsuyu no moto

One egg per person

Naruto

Leek or green onion

Preparation:

Prepare the soup and udon like for kitsune udon

Put the york, cut leek and naruto onto the noodles and serve hot.

ZARU SOBA

Ingredients (4 servings):

450 g dried soba

1/2 sheet of dried nori

4 teaspoons wasabi paste or powder

2 spring onions : finely chopped

For the dipping sauce

5 tablespoons shoyu

3 tablespoons mirin

1 tablespoon sugar

tablespoon dashi granules

Preparation

Cook the soba in boiling water following the instructions on packet. Drain and wash away the starch from the noodles, changing the water 2 or 3 times. Drain well and set aside.

Lightly toast nori on both sides on very low heat for 2-3 secondsthe taste and make it crispy. Cut into thin shreds in about 2.5 cm/ each in length.

To make the dipping sauce, heat 300 ml water in a saucepan and add the shoyu, mirin, sugar. Simmer over a moderate heat until the sugar dissolves then lower the heat and add the dashi granules. Stir until dissolved. Half fill 4 small individual bowls or teacups with the sauce.

Rinse the soba under cold running water, drain and arrange on 4 individual bamboo mats placed on large plates, or directly on to individual plates. Sprinkle the soba with the nori. Serve with the dipping sauce, wasabi and spring onion .

MUSHROOM RAMEN (KINOKO RAMEN)

Ingredients

6-8 fresh or dried shiitake mushrooms (stalks strimmed)

55 g enoki or oyster mushrooms

2-3 tablespoons vegetable oil

sea salt and freshly ground black pepper

25 g or dried wakame or 115 g spinach

250 g dried ramen

For the broth

1.2 liters chicken or vegetable stock

2.5 cm in square piece of fresh ginger

1.5 teaspoons salt

2 teaspoons shoyu

pepper

1 spring onion (finely chopped)

Preparation

If dried shiitake are used, soak in warm water for 30 minutes then drain.

Cut the mushroom in half and the button mushroom into 4-5 slices. If using enoki mushrooms, trim off the hard stalk part and separate into individual pieces. Heat the a high heat for 2 minutes. Lightly season with salt and pepper and remove from the heat.

Soak wakame in water for 10 minutes until fully open, then drain. Blanch in boiling water for 1 minute; drain and squeeze out excess water. If the wakame is not already cut, chop into 2-3 cm in length. If spinach is used, place in a large mixing bowl and pour over boiling water. Stir once or twice so that all the leaves wilt, then drain and squeeze out excess water.

Put the stock and ginger in a saucepan and bring to the boil. Season the stock with salt, shoyu, and pepper. Simmer for 10 minutes, then discard the ginger.

Cook the rame until just soft, immediately wash away the out starch under cold running water. Drain and divide among 4 individual noodles bowl. Arrange mushrooms and wakame ( or spinach) on top of the noodles and pour into the broth. Server immediately, garnished with finely chopped spring onion.

MISO SOUP

Ingredients (for 4 servings)

3 cups dashi soup stock

1 block tofu

3-4 tablespoons miso paste

1/4 cup chopped green onion

Preparation

Put dashi soup stock in a pan and bring to boil.

Cut tofu into small cubes and add them to the soup. Simmer the tofu for a few minutes on low heat.

Scoop out some soup stock from the pan and dissolve miso in it. Gradually return the miso mixture into the soup.

Stir the soup gently. Stop the heat and add chopped green onion. Remember not to boil the soup after you put miso in.

MISO SOUP WITH SHITAKE MUSHROOMS AND TOFU

Ingredients

0.5L water ( with or without a small amount of vegetable stock)

2 shiitake mushrooms

1 scallion

1 tablespoon miso

1 ounce firm tofu, diced

Preparation:

Slice shiitake mushrooms

Slice up green part of scallion, to garnish later.

Bring water ( with stock if desired) to boil

Stir in miso paste and mushrooms

Lower heat, simmer for 5 minutes

Pour into serving dish, add tofu, sprinkle scallion on

Serve immediately.

EGG SOUP WITH PEAS (TAMAGO TO KINUSAYA NO SUIMONO)

Ingredients

6 cups dashi or chicken stock

2 teaspoon salt

2 teaspoons shoyu or light soya sauce

15 snow pea pods

6 eggs

Preparation

Bring the dashi to a boil with the salt & soya sauce, then reduce heat to simmer

Add all peas and simmer until tender, but still bright & crisp (1 minute)

Break eggs gently into soup and simmer until set.

Remove eggs from soup with a slotted spoon and place 1 egg in each serving bowl.

Pour hot soup into gently over the egg

CHAWANMUSHI

Ingredients (4 servings)

4 eggs

2 cups dashi soup stock

3/4 tsp salt

3/4 tsp Soya sauce

1 tablespoon sugar

1 tablespoon sake

1 chicken thigh

4 shiitake mushrooms

2 oz. Kamboko fish cakes

Preparation:

Cut chicken into small cubes.

Slice kamaboko and shiitake mushrooms thinly.

Beat eggs in a bowl gently.( make sure not to bubble the egg)

Add dashi soup stock, soya sauce, salt, sake and sugar in the bowl.

Strain egg mixture.

Prepare four cups, add shiitake, sake and sugar in the bowl

Pour egg mixture into each cup.

Put mitsuba (Japanese wild parsley) on top of each cup.

YAKITORI

Yakitori (Grilled chicken speared on skewers) are grilled chicken pieces on skewers. You can use any part of chicken to make yakitori not only chicken thigh as many people usually think of yakitori.

Ingredients

Chicken thighs: without bone and skin

Japanese leek (negi) or green onion

Mirin or sake

Sugar

Honey or maple syrup

Small wooden skewers

Soya sauce

Preparation:

Mix together 4 tablespoons of soya sauce, 3 tablespoons of sugar, a little bit of honey or maple syrup, mirin and water, and heat it up until it's homogenous.

Cut the chicken thighs into about bitten size large pieces

Put the chicken pieces into the prepared sauce, and let it stand for a while.

Cut the leek or green onions in about 3 cm long pieces.

Spear three or four pieces of chicken and some leek on each wooden stick

Grill them, or use the oven at 200 degrees celsius. (You may want to wrap the wooden sticks with aluminium foil; otherwise, they may burn off ,

GYOZA (JAPANESE DUMPLINGS)

Ingredients

Dough (available at any Japanese or Chinese grocery)

Filling

200 g ground pork

Cabbage

Nira (can be substituted by leek or green onion)

Leek or Green onion

Garlic

Ginger

Sake

Soya sauce, salt, and pepper

Sesame oil

Dipping sauce

Soya sauce

Vinegar

Preparation

Filling

Cut some green, outer cabbage leaves, some green onion (or leek), nira, ginger, and garlic thinly. The amount of these ingredients should equal the amount of meat.

Put some salt on the cabbage, and let it stand for five minutes. Then press the water out of the cabbage pieces.

Mix the cabbage, green onion (or leek), nira, ginger, garlic, and the ground pork all together, and add some salt, pepper, soya sauce, sake, and sesame oil. Mix well.

Making and frying gyoza

Put some of the filling onto a piece of dough. Remember that the filling should suffice for 30 gyoza pieces.

Moisten the edge of the dough with water. Moisten only a semicircle, not all the way around.

Close the gyoza. While closing it, fold the edge about 6 times.

Fry the Gyoza in a little bit of hot oil until the bottom is brownish, then add water so that the gyoza are in the water with about half of their hight.

Keep the high heat and wait until all the water has vaporized. Then remove the gyoza from the heat.

Dipping sauce

Mix the same amounts of soya sauce and vinegar together

TORI NO TERIYAKI (CHICKEN TERIYAKI)

Ingredients

450g chicken thighs (boned)

cornflour

vegetable oil for pan-frying

2 tablespoons sugar

2 tablespoons mirin

2 tablespoons sake

2.5 tablespoons shoyu

4 spring onions ( cut into 5 cm in pieces)

sea salt

Preparation

Prick the skin of chicken thigh a few times to prevent it from shrinking during cooking. Lightly rub cornflour all over the chicken.

Heat 2 tablespoons of oil in a frying pan over high heat. Pan fry chicken thighs until golden brown. Turn it over, lower the heat and cook, cover until thoroughly cooked.

Remove oil from the pan, then add the sugar, mirin, sake and shoyu. Spoon the juice over the chicken and gently shake the pan so that the juice spreads evenly.

Fry the spring onions in another pan until tender. Sprinkle with a little salt. Keep hot.

Cut chicken thighs into 1cm slices. Arrange on 4 individual plates, spoon over the cooking juice and garnish with the spring onions.

Serve with mustard and sansho in separate dishes or jars for individual seasoning.

Japanese Cooking Recipes