Japanese Food Recipe

THE FOOD RECIPE FOOD RECIPES BOOK JAPANESE

Maki Roll ingredients Sushi rice Nori Your favorite filling Maki rolling tool instructions Place your nori, shiny side down, on the bamboo rolling mat. Cover 2/3 of the nori (from the short end) with 1/3 – 1/2 c sushi rice. You’ll ″want the rice layer about 1/8 thick. If the rice is too sticky to spread easily, moisten your fingers with water before spreading. Lay whatever sushi fillings you choose in a nice line, 1/3 of the way up the rice. Now we roll. Cut your roll using a large, sharp knife. If you find things sticking to the knife as you cut, moisten it slightly with a little water.

Step 1: Place your nori, shiny side down, on the bamboo rolling mat.

Step 2: Cover 2/3 of the nori (from the short end) with 1/3 – 1/2 c sushi rice. You’ll want the rice layer about 1/8″ thick. If the rice is too sticky to spread easily, moisten your fingers with water before spreading.

Step 3: Lay whatever sushi fillings you choose in a nice line, 1/3 of the way up the rice.

Step 4: Now we roll.

Step 5: Cut your roll using a large, sharp knife. If you find things sticking to the knife as you cut, moisten it slightly with a little water.

SALMON SASHIMI RECIPE FROM TRADITIONAL JAPANESE 12 Choosing Your Sashimi Ingredients Choose fresh vegetables to pair with sashimi. 34 Cutting the Fish into Sashimi Slices Plating the Sashimi

鮨飯 ikura gunkan Battleship sushi with salmon roe Oval shaped cooked vinegared rice wrapped in a seaweed sheet  made with pickled salmon and topped with salmon caviar 550 ml of Water 75g of Cater Sugar 100ml of Rice Wine Vinegar 15g of Maldon Salt 100g of Salmon Fillet 4 Whole Nori Leaves 10g of Wasabi 5g of Salmon Keta 1 Whole Cucumber

Hamburg Steak Instruction Skill Level: MEDIUM Chop the onion finely. With the knife Heat oil in a large pan over medium tip pointing toward the root, slice heat and add the onion. the onion to within ½ inch of the base. Make about ¼ inch parallel Once the onion is cool, add the cuts. Then slice the onion ground beef and pork in the bowl. horizontally about ¼ inch parallel Add ½ tsp salt, black pepper, and ½ cuts. tsp nutmeg. Then cut perpendicular to the first Add 2 Tbsp milk, ⅓ cup Panko, and slices you made. If the onions need an egg. to be chopped finer, you can run your knife through them in a rocking Start mixing all together with a motion. Be sure to hold down the tip silicone spatula/spoon. of the knife; otherwise, the onions are going to go flying around the Toss it from one hand to the other room hand repeatedly about 5 times in order to release the air inside the mixture Then cook the patties

Japanese Mochi You will need: 1 cup sweetened red bean paste 1 cup sweet rice flour (mochiko) 1 teaspoon green tea powder (matcha) 1 cup water ¼ cup white sugar ½ cup cornstarch, for rolling out the dough

Japanese Mochi STEP 1 Wrap red bean paste in aluminum foil and place in the freezer for at least 3 hours. Mix sweet rice flour and green tea powder thoroughly in a microwave-safe glass or ceramic bowl. Stir in water, then sugar. Mix until smooth. Cover bowl with plastic wrap.

Japanese Mochi STEP 2 Cook the rice flour mixture in the microwave for 3 minutes and 30 seconds. Meanwhile, remove red bean paste from the freezer and divide paste into 8 equal balls. Set aside. Stir rice flour mixture and heat for another 15 to 30 seconds.

Japanese Mochi STEP 3 Dust work surface with cornstarch. While the mochi is still hot from the microwave, begin rolling balls the size of about 2 tablespoons. Flatten the mochi ball and place 1 frozen red bean paste ball in the center. Pinch the mochi over the red bean paste until the paste is completely covered. Sprinkle with additional cornstarch and place mochi seam side down in a paper muffin liner to prevent sticking. Repeat until all the mochi and red bean paste is used.

Japanese Home Cook TONKATSU Deep Fried Pork on Rice

Japanese Home Cook TONKATSU 4 pork loin chops (about 1\" thick, no bones) salt pepper 1/2 cup all purpose flour 1-2 eggs 1 cup panko or bread crumbs oil for deep frying

Japanese Home Cook TONKATSU Make small cuts all over pork chops with tip of knife. Sprinkle salt and pepper on both sides of meat. Coat the meat with flour, dip in eggs, then cover with bread crumbs.

Japanese Home Cook TONKATSU Heat deep frying oil to 350 F, and deep fry crumb-covered meat. You can check the temperature by dropping a bread crumb. If it comes up to the oil surface right after it's dropped, it's good.

Japanese Home Cook TONKATSU Fry until color turns golden brown and meat floats in the oil, about 5-8 minutes, turning once or twice. Set the meat on a cooling rack for a minute. Cut into 5-6 pieces.

JAPAN EXPERIENCE JAPANESE MEAL MADE BY YOURSELF! LUNCH/9A-9P/MON-FRI