CUISINE -  JAPANESE (1348 views) Notify me whenever anyone posts in this discussion.Subscribe
From: Margie (ILovePhotos) Posted by hostApr-29 10:58 AM 
To: All  (201 of 230) 
 115.201 in reply to 115.93 
chicken drumsticks, skin on (the skin is important for flavour, and is so tasty to eat!)
1 cup water
1⁄2 cup balsamic vinegar
1⁄3 cup soy sauce
2 1⁄2 tablespoons sugar
1 garlic clove, peeled and bruised
1 small hot chili pepper, slit open, seeds removed
Place all the ingredients in a saucepan over a high heat.
Bring to the boil, then reduce to a simmer for about 20 minutes.
Remove any scum that rises to the surface.
Increase the heat, turning the drumsticks frequently in the liquid, and cook until the liquid has reduced to a sticky glaze.
Arrange the chicken on a serving platter, remove the garlic clove and chili from the liquid, and spoon the glaze over.
NOTE It's a glaze rather than a sauce, so there's not a whole lot of it.



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From: Margie (ILovePhotos) Posted by hostMay-4 12:10 PM 
To: All  (202 of 230) 
 115.202 in reply to 115.153 
Miso Soup With Thin Noodles
- 2 cups of water
- bunch of fresh spinach
- 1/2 of a block of firm tofu
- 8 shitaki mushrooms, cut up lengthwise
- 2 smalls chives, cut into squares
- 1 yellow onion, chopped up
- 1/2 package of a of Thai Kitchen Thin Rice Noodles
- 1 ginger
- 1 parsnip, cut up
- 6 baby carrots, cut up
- 1 zucchini, cut up
- pinch of red pepper flakes-taste as you go to adjust flavors
- pinch of ginger powder-taste as you go to adjust flavors
After the miso has been prepared, start adding the "stuff" to the soup pot. It can be your preference, but I opted to start with the onions and chives and then added the zucchini, parsnip, carrots, mushrooms and ginger. Cover the pot and let cook on a low flame for 20-30 minutes, tasting as you go.
Add the tofu and pasta, allowing the pasta to cook for 8-10 minutes. Taste the soup, adding red pepper and turn off flame when ready.
Place spinach on the bottom of your soup bowl. You can also place the spinach directly in the pot, but since it wilts so quickly I usually do it this way.
What do you usually add to your Miso Soup?
Seriously Soupy Serena
Source: Foodista




From: Margie (ILovePhotos) Posted by hostMay-4 12:11 PM 
To: All  (203 of 230) 
 115.203 in reply to 115.153 
Classic Bistek Tagalog????
Cooking Oil
Black Pepper
Calamansi Juice
Soy Sauce
Oyster Sauce
Brown Shogar??
Beef Sukiyaki Cut
Mangan la!????




From: Margie (ILovePhotos) Posted by hostMay-4 12:12 PM 
To: All  (204 of 230) 
 115.204 in reply to 115.153 
Miso Soup
4 cups of dashi stock (or chicken or vegetable broth)
2 tbsp of miso paste
1/2 block of tofu (diced)
2 green onions (thinly sliced)
1 sheet of nori (cut into small pieces)
1/2 cup of chopped mushrooms (optional)
In a pot, bring the dashi stock to a boil.
Reduce the heat to low and whisk in the miso paste until dissolved.
Add the diced tofu and mushrooms (if using) to the pot and simmer for 2-3 minutes.
Divide the soup into bowls and top with thinly sliced green onions and nori pieces.
Serve hot and enjoy!




From: Margie (ILovePhotos) Posted by hostMay-4 12:14 PM 
To: All  (205 of 230) 
 115.205 in reply to 115.153 




From: Margie (ILovePhotos) Posted by hostMay-4 12:15 PM 
To: All  (206 of 230) 
 115.206 in reply to 115.153 
32oz container of Bone Broth
Pinch or 2 of garlic powder & ginger
1-2tsp of Sesame oil
Bring to boil, reduce to a simmer and add sliced mushrooms and green onion




From: Margie (ILovePhotos) Posted by hostMay-4 12:17 PM 
To: All  (207 of 230) 
 115.207 in reply to 115.153 
Oh my gosh! ??
These vegan homemade sushi rolls right here were everything I wanted them to be! ??guaranteed to satisfy your sushi cravings. Featuring carrot tuna, protabella eel, cucumber, avocado, pineapple, eel sauce, and spicy (vegan) mayo.
Carrot tuna:
Grind 2-3 carrots in a food processor (usually, a juicer is recommended but I don’t have one!)
Add 1/2 sheet of nori and a splash of vegan oyster sauce (I used Kikkoman)
Pulse until we’ll combined.
Portabella eel:
Cut one portabella mushroom into thin slices and toss in 1 tbs of eel sauce (eel sauce is inherently vegan to my knowledge)
Soak for ~5-10 minutes
Sushi rice:
Cool 2 cups of white rice (I prefer jasmin) in a rice cooker
Add a dash of salt, sugar, and 1/4 cup of rice wine vinegar
This easily makes enough for 5 rolls! Enjoy with ginger and vegan wasabi paste ??




From: Margie (ILovePhotos) Posted by hostMay-4 12:17 PM 
To: All  (208 of 230) 
 115.208 in reply to 115.153 
Homemade veggie rolls and inari sushi with avocado ??
are the best easy make at home sushi! This recipe is kid-friendly and a total crowd-pleaser, who ...
  • 3-4 nori sheets
  • 2 large avocados, peeled, pitted, and sliced
  • 2 cups white short grain rice
  • 3 cups water
  • 1/3 cup rice vinegar




From: Margie (ILovePhotos) Posted by hostMay-20 1:00 PM 
To: All  (209 of 230) 
 115.209 in reply to 115.173 

Japanese Onion Soup
Submitted by Sawako
The basic Japanese soup that's given out as an appetizer at most Japanese restaurants. Very mild, a bit salty, and a touch of tang. It's a very improvisable recipe; most of the ingredients' quantities can be changed according to taste.
Serves 6 servings
Prep time: 15 minutes
Cook time: 45 minutes
Total time: 60 minutes
Calories: 22.01
Calories from Fat: N/A
Total Fat: 0.09 g
Saturated Fat: N/A
Cholesterol: N/A
Sodium: N/A
Total Carbohydrate: 4.07 g
Dietary Fiber: N/A
Sugars: N/A
Protein: 1.23 g
Vitamin A: N/A
Vitamin C: N/A

0.5 stalk celery, chopped
1 small onion, chopped
0.5  carrot, chopped
1 teaspoon grated fresh ginger root
0.25 teaspoon minced fresh garlic
2 tablespoons chicken stock
3 teaspoons beef bouillon granules
1 cup chopped fresh shiitake mushrooms
2 quarts water
1 cup baby portobello mushrooms, sliced
1 tablespoon minced fresh chives

1. In a large saucepan or stockpot, combine the celery, onion, carrot, ginger, garlic, and a few of the mushrooms. Add chicken stock, beef bouillon, and water. Place the pot over high heat, and bring to a rolling boil. When the mixture reaches boiling, cover, reduce heat to medium, and cook for 45 minutes.
2. Place all of the remaining mushrooms into a separate pot. When the boiling mixture is done, place a strainer over the pot with the mushrooms in it. Strain the cooked soup into the pot with the mushrooms. Discard strained materials.
3. Serve the broth with mushrooms in small porcelain bowls, and sprinkle fresh chives over the top. Use Asian soup spoons for an elegant effect.





From: Margie (ILovePhotos) Posted by hostMay-20 7:51 PM 
To: All  (210 of 230) 
 115.210 in reply to 115.201 

Japanese Cucumber Salad


2 medium cucumbers or 1 large English cucumber
1/4 cup rice vinegar
1 teaspoon sugar
1/4 teaspoon salt
2 tablespoons sesame seeds, toasted

1. Peel cucumbers to leave alternating green stripes. Slice the cucumbers in half lengthwise; scrape the seeds out with a spoon. Using a food processor or sharp knife, cut into very thin slices. Place in a double layer of paper towel and squeeze gently to remove any excess moisture.

2. Combine vinegar, sugar and salt in a medium bowl, stirring to dissolve. Add the cucumbers and sesame seeds; toss well to combine. Serve immediately.

Makes 4 servings, about 1 cup each.
per serving: 46 calories; 2 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 4 g carbohydrate; 1 g protein; 1 g fiber; 147 mg sodium.




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