Great Japanese Recipes

Introduction

Japan is one of many countries with delicious dishes, as people constantly come up with new recipes and cooking ways to satisfy the hunger of the nation. In fact, many Japanese dishes comprise of local ingredients allowing them to have a greater taste. Some dishes in Japan are more of an adventure, which readily appeal to anyone with a good appetite. Also, Japan has some dishes recognized across the globe, making their recipes readily acceptable. Thus, this article explores some of the many wonderful Japanese recipes.

Fried Firm and Flavorful

The pan-fried noodles in Fujinomiya, Japan, are different because of their firm texture. Before cooking, there is a special steam treatment given to pan-fried noodles. The cooking is then done over a hotplate with the aid of slivers of cabbage and pork oil cake. You can gain extra flavor by pouring on Worcestershire sauce and accompanying the noodles with sprinkled mackerel or sardine.

Japanese-Okonomiyaki

Okonomi-yaki

Okonomi-yaki originated during the early 20th century in the Kansai region as a snack for the young ones. Initially, Okonomi-yaki comprised of sliced scallions and other local ingredients, mixed together with wheat-flour and cooked over a griddle. Today, this dish comprises a variety of ingredients, such as shellfish, cabbage, and meat in addition to scallions.

Soup Curry

It would be a hit in Japan whether it was a soup or a curry. The dish comprises of chicken legs cooked together with a variety of vegetables such as carrots, bell peppers, and potatoes. Finally, there is the addition of pork, chicken, beef, and vegetable broth. It is necessary to achieve the extra special zest with the additional of a spoonful of miso.

Gyutan-yaki

This dish, grilled beef tongue, compares with the beef sirloin; however, it is healthier because of lessened calories and fat content. First, cut thick slices and grill to softness. Then, there is the final seasoning of the meat by the use of salt.

Ichigo-ni

This is a seafood stew with its name originating from its color. During the preparation of the dish, place the sea urchin and abalone in hot boiling water. Season with a little soy sauce and salt, and then sprinkle on some finely chopped green shiso. This is a common dish during formal occasions in Japan.

Hittsumi

Mix wheat flour with water, knead it into dough and let it sit for one to two hours, then roll the dough into thin sheets. Then, tear the thin sheets into small pieces by hand and cook them together with seasonal vegetables. Finally, flavor the soup with soy sauce for additional taste.

Harako-meshi

This is a salmon dish usually using fish caught from the local rivers. First, cut salmon into thin slices and simmer them in a broth of a soy sauce, mirin, sake (sweet rice liquor), and sugar. Then, this broth cooks the salmon roe. Finally, you would then scatter the roe and salmon over the same savory broth cooked rice.

Sabamai-zosui

In order to prepare this Japanese porridge, one must boil buckwheat grains, dry them and then remove their husks. Finally, you would cook the buckwheat in order to produce a thick porridge.

Natsu Matsuri Cocktail

Natsu Matsuri Cocktail

This is a juicy shochu-based cocktail, mostly enjoyed during parties and summer evenings. Ingredients include a half measure of shochu (1 measure = 25 ml), three measures of champagne, a half measure each of raspberry liqueur and strawberry liqueur, and one measure of cranberry juice. Add all of the ingredients to a champagne flute and mix them well to make the drink.

Author-bio

Kim is a travel addict, avid reader and freelancer who loves to share his travel experiences on different blogs.  Presently he is working for Esta Visa which provides visa assistance to the USA. He has also worked for at least four years as a content writer.

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About buildingmybento

Bread, olive oil Waking up in Nakagin Sure does sound like me
This entry was posted in East & Southeast Asia, Food & Drink, Guest Post, Japan and tagged , , , , . Bookmark the permalink.

3 Responses to Great Japanese Recipes

  1. Jess Carey says:

    Ohhh okonomi-yaki… my favourite!

    • Do you like both the Osaka and Hiroshima types, as well as Tokyo’s contribution aka monjayaki?

      • Jess Carey says:

        Honestly I’m not sure how to differentiate them! I’ve only ever had them at Japanese restaurants in Melbourne, but I would absolutely LOVE to travel around Japan and eat the real thing in different regions! What’s your favourite?!

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