Japanese cuisine is famous all over the globe for its unique preparation involving seaweed, raw fish, boiled rice and many other combinations that please the taste buds. Authentic Japanese food is rare and with so many restaurants serving Asian fusion food, this cuisine is becoming even more obscure with each passing day.
- 6 cup, Dashi soup (basic Japanese soup stock)
- ⅓ cup, soy sauce
- 2 tablespoons, Mirin (a type of rice wine, similar to sake, but with less alcohol content)
- ½ teaspoon, Salt
Chop the negi onion finely. Put the soy sauce, salt, mirin, and dashi in a pan and heat them all to make the soup.
Boil the soba noodles in another pan, according to the directions given on the package. Once the noodles are cooked, put it into serving bowls, and pour the soup over it. Then, break an egg into each bowl, and spread the onion slices over it all. Serve immediately.
- 2 tablespoons, sugar
- ¼ cup, green onions (chopped)
- 4 eggs, beaten
- Salt, according to taste
Cut the chicken and mushroom into strips, and slice the onion. Then, heat the oil in a pan and fry the onions and chicken until the meat is tender. Add the chicken broth and cook on low heat.
Now, add the carrots and mushroom, and a cook for a few more minutes; stir continuously. Add soy sauce, salt, and sugar and pour the beaten eggs into the chicken mixture. Continue cooking on low heat until the eggs are cooked. This goes very well with rice.
- 2 green onions (cut in inch-long pieces)
- 8 bamboo skewers
Take a medium-sized saucepan and put the soy sauce, mirin, garlic and sugar into it and cook them over a medium heat, until the sauce reduces to half its quantity. Allow it to cool a little while you prepare the chicken. Chop the chicken into small pieces (it's usual in Japan to keep the skin on).
Skewer the pieces of chicken, alternating each piece with green onion. Start grilling the chicken without the sauce at first. When the meat starts to change color, brush the sauce evenly all over, and continue to grill, turning the skewers and continuing to brush with sauce, until done.
- 4 tablespoons, Sake (rice wine)
- 4 tablespoons, soy sauce
First, wash the rice well in a bowl of cold water. Then, drain all the water out, put the rice with 2 cups of water in a rice cooker and put it aside for half an hour. Next, slice the mushroom lengthwise and the abura-age into strips.
Then, add the sake, soy sauce, abura-age and the matsutake into the rice cooker and turn on the switch and cook until done.
- 1 teaspoon, vanilla extract
- ¼ teaspoon, red food color
- 1½ cups, potato starch
Begin by preheating the oven to 175 ºC. Then grease a 9x13'' baking pan. Whisk the rice flour, baking powder, and sugar together, and put aside. Then, in a medium-sized bowl, mix together coconut milk, water, vanilla, and red coloring, and then blend in the rice flour mixture.
Pour this batter into the greased baking pan, cover with a foil and bake for one hour. Then, let it cool completely. Next, dust a clean surface with the potato starch and turn the pan of mochi on it. Use a plastic knife to cut the mochi into bite-sized pieces. This is a delicious Japanese dessert.