CUISINE -  JAPANESE (1349 views) Notify me whenever anyone posts in this discussion.Subscribe
From: Margie (ILovePhotos) Posted by hostMay-20 9:18 PM 
To: All  (211 of 230) 
 115.211 in reply to 115.210 

Korean Beef
This Korean beef is an easy and tasty recipe. It's perhaps my favorite way to make beef. It can be marinated anywhere from an hour to overnight, and the strips of beef cook really quickly on the grill. Have the butcher cut it into ½ inch strips for you (if this is a flank steak, go against the grain). Don't be shy; that's what they are there for. It actually works well on a whole steak as well, although we like the strips much better. Suggested Side Dish: Asian Broccoli Stir-Fry
Beef -- flank steak, sirloin, or your favorite -- cut in ½ inch strips or whole
For Each Pound of Beef, make the following marinade:
¼ cup soy sauce I USED LIGHT
¼ cup chicken broth (or water, the difference is subtle)
2 Tablespoons artificial sweetener (or brown sugar -- not much of it probably actually gets into the meat)
2 Tablespoon sesame oil
1 teaspoon black pepper
1 teaspoon fresh garlic or ½ teaspoon garlic powder
1 teaspoon fresh grated ginger
2 green onions (scallions) chopped ..I used a nice slice of reg onion chopped fine
1 Tablespoon sesame seeds (optional)
Cut the beef into half-inch strips if the butcher didn't do it for you. (In a large U.S. supermarket, this means finding the bell and ringing it. Someone will come out; it's their job to cut meat.) If the meat has a grain (obvious lines) like flank steak, cut perpendicular to those lines. How to Cut Meat Against the Grain

Mix the marinade ingredients up, and put the meat in. Marinate anywhere from an hour to overnight. If you use artificial sweetener, consider adding just a teaspoon of dark molasses for flavor.

Grill quickly on a hot grill.

There is no carbohydrate to speak of in this recipe if you use the artificial sweetener. It's hard to tell with sugar in a marinade how much gets in.
Asian Broccoli Stir Fry
This broccoli goes with almost any meal. We like it with Five Spice Chicken.
1 bunch broccoli - cut into florets, stem peeled and chopped
1 T oil (see tip)
2 cloves garlic, minced, grated, or pressed
2 teaspoons grated fresh ginger (see tip)
2 Tablespoons soy sauce
1 Tablespoon dry sherry ,,USED WATER..
2 teaspoons sesame oil
1 teaspoon equivalent artificial sweetener ..I USED 2 PKGS SPLENDA
3 Tablespoons toasted slivered almonds
1) Lightly steam broccoli, or microwave in a covered container in small amount of water for 3 minutes.

2) While that is happening, if the almonds aren't toasted, put in them sesame seeds can do that in the skillet you're going to use for the broccoli - either in a dry pan or a small amount of oil.

3) Combine soy sauce, sesame oil, sherry, and sweetener.

4) Heat the oil in a wok or large skillet. What kind of oil should I use?

5) Stir-fry the broccoli in hot oil for 1-2 minutes, until almost tender. Push to the edges of the pan.

6) Put ginger and garlic in the center of the pan (add a little more oil if need be), and saute 30-60 seconds, until fragrant. Tips for using fresh ginger

7) Put sauce in the pan, and toss all ingredients together. Top with almonds and sesame seeds.

Nutritional Information:Each of 6 servings has 4 grams effective carbohydrate plus 3 grams fiber, 3 grams protein, and 86 calories.

Fresh Ginger - Tips for Storing and Use
The best tip I ever got for using and storing ginger root is this simple secret: Keep it in the freezer (I use a zip-type bag). This means:
It grates really easily and finely (any grater will do, although I like the Microplane type best)
You don't have to peel it! I'm not kidding. The peel grates up so fine you don't have to worry about it, which means
Much less waste, so it lasts longer.
Try this and you will be a convert, I guarantee. It takes all of the hassle out of working with fresh ginger, and you don't end up biting down on pieces of ginger in your food.
More Low Carb Diets Quick Tips



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From: Margie (ILovePhotos) Posted by hostMay-21 12:22 PM 
To: All  (212 of 230) 
 115.212 in reply to 115.201 

4 eggs, separated
2 cups sugar
1 cup butter
2 teaspoons baking powder
3 1/2 cups plain flour
1 cup sweet milk

1 cup raisins
1 teaspoon cloves
2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon allspice
1 cup pecans, chopped

Combine ingredients, except for eggs. Divide batter in half. To one half, add the egg yolks, well beaten, and the raisins, cloves, cinnamon, nutmeg, and allspice. To other half of mixture, add egg whites, beaten to a stiff froth, and the chopped pecans. Bake in four layers. Let cool.

1 small can crushed pineapple
1 1/2 cups sugar
1/2 cup lemon juice
Butter, the size of an egg
1/2 grated fresh coconut
1/2 cup sweet milk
1 small bottle candied cherries

Place pineapple, juice from cherries, milk, sugar, and butter in saucepan and bring to a boil. Cook until mixture spins a thread. Add about a fourth of the coconut and lemon juice. Stir well.

Place filling between layers and sprinkle coconut over filling between each layer. Spread filling mixture on top of cake and sprinkle with coconut. Top with whole cherries and pecan halves in a pretty decoration.







From: Margie (ILovePhotos) Posted by hostMay-22 10:49 PM 
To: All  (213 of 230) 
 115.213 in reply to 115.201 
60 g pastry flour
6 egg whites
6 egg yolks
20g cornstarch
140g icing sugar
1 packet of yeast
250g cream cheese
50g butter
100 ml of whole milk
1 tablespoon lemon juice
a pinch of salt
1. Put the butter in a pan over low heat.
2. Slowly incorporate cream cheese and milk.
3. Integrate without beating hard.
4. Sift flour into a bowl. Add the salt, lemon juice and egg yolks.
5. Beat until you get a homogeneous paste.
6. Dump the pan preparation into the bowl. Mix until you get a single dough.
7. Beat the egg whites together with the yeast. As you begin to assemble, gradually add icing sugar. Stop when you get a dense texture.
8. Preheat the oven to 160ºC.
9. Line a mold with baking paper and paint with butter.
10. Pour the meringue into the rest of the dough and integrate with extreme care and enveloping movements so that it does not fall.
11. Dump everything into the mold.
12. Heat water in a saucepan and place an empty dish in the oven.
13. Cover the outside of the mold with aluminum foil, from the base to half its height.
14. Empty the pan of water into the fountain and place the mold in the middle to make a bain-marie.
15. Bake for 1 hour and 10 minutes at 160 degrees.
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From: Margie (ILovePhotos) Posted by hostMay-26 10:06 PM 
To: All  (214 of 230) 
 115.214 in reply to 115.201 
{???????????????? ???????????? ???????????????????? ???????????????? }?
These Japanese Matcha Pancakes are super light and delicious thanks to the buttermilk! Perfect to be enjoyed with some strawberries!?
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From: Margie (ILovePhotos) Posted by hostMay-26 10:10 PM 
To: All  (215 of 230) 
 115.215 in reply to 115.201 
Such a fun breakfast...we fell in love at first bite!!
Servings: 2 3" pancakes
Prep 10 minutes
Cooking 40 minutes
Total Time 50 minutes
1 cup all-purpose flour
¼ cup sugar
1 teaspoon baking powder
1 large egg
¾ cup buttermilk (+/-, enough to equal 1 cup liquid with the egg)
1 teaspoon vanilla extract
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From: Margie (ILovePhotos) Posted by hostMay-29 11:25 AM 
To: All  (216 of 230) 
 115.216 in reply to 115.215 

Japanese Salad

6 cups diced barbecued chicken breast

8 oz. toasted slivered almonds

6 Tbsp. toasted sesame seeds

3 3-ounce packages ramen noodles

6 finely chopped green onions

2 cups shredded red cabbage

1 cup shredded bok choy

 For the dressing:

3 Tbsp. sugar

¾ cup olive oil

1 Tbsp. salt

1½ tsp. freshly ground black pepper

¼ cup rice vinegar

3 Tbsp. Szechuan spice (if you can find this)

Combine all the salad ingredients in a large bowl, after breaking up and cooking the ramen noodles as directed (discard the “flavor packets”).  A comment about the chicken: be careful not to over-cook the ckicken on the grill.  Use a meat thermometer and remove them from the heat when the temperature of the thickest part of the breast is 160 degrees; there is no need to cook beyond that and some authorities even say anything above 140 degrees is safe.  The idea is to keep them moist and tender.  Put all the dressing ingredients in a container and shake well, then pour it over the salad and allow the salad to percolate at least overnight.
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From: Margie (ILovePhotos) Posted by hostMay-30 10:03 PM 
To: All  (217 of 230) 
 115.217 in reply to 115.216 
HOMEMADE TASTY YAKISOBA that will never be soggy or burned, because cute Japanese grandma taught me some golden tips ??
I can’t find a few ingredients like Aonori (dried green seaweed), Japanese Worcestershire sauce, and red pickled ginger here, but if you can get them, I recommend you to use them for this dish.
INGREDIENTS: (2 servings)
- Pork belly 250gr
- 2 servings of ready to cook noodles (look for the word yakisoba/wheat stir frying noodles on package. If not, prepared ramen noodles are acceptable)
- 2-3 cabbage leaves, 1 small carrot, 3 brown/white/shiitake mushrooms, 1 spring onion, ¼ yellow onion
- 2 tbs Japanese soya sauce, 2 tbs ketchup, 3 tbs oyster sauce, 2.5 tbs Worcestershire sauce (I use Lea & Perrins, but you use Japanese Bulldog brand if you can find), 2 tbs sugar, 2 tbs of sesame oil, a handful of bonito flakes and 1 nori seaweed sheet (or use Aonori if you can find)
- Salt & oil
1. Trim excess fats and slice pork belly thinly. Use hands to break the cabbage leaves into bite sized pieces. Cut carrot, mushrooms, spring onion and yellow onion into thin slices. You can save the stem of the mushrooms for other purposes.
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From: Margie (ILovePhotos) Posted by hostMay-30 10:03 PM 
To: All  (218 of 230) 
 115.218 in reply to 115.216 
Sugar Snap Peas, Japanese Style
By Chef Tatsuo Saito
TV Show: Dining with the Chef
Sugar snap peas, desired amount (1 handful per person)
Salted Boiling water
Ice bath/very cold water in a bowl
Sieve to drain
Cut the sugar snap peas finely at an angle into about 5 mm wide pieces. Prepare an ice water bath in a bowl and set aside. Drop the chopped peas into boiling salted water and cook for 30 seconds. Remove from heat, drain immediately in a sieve, and place in the ice bath. After a few minutes, drain the peas and serve in a mound. Enjoy the bright green colour and the crunch.
Recipe typeset by Rhonda, Jun 2020




From: Margie (ILovePhotos) Posted by hostMay-30 10:04 PM 
To: All  (219 of 230) 
 115.219 in reply to 115.216 
3-ingredient MATCHA ICE CREAM!!!
» Full Recipe below!
·Ingredient (for 8x4x2inch pan / 1000ml)
Heavy whipping cream 2 cups / 480g
Sweetened condensed milk 1 cup / 300g (or less to taste)
matcha powder 2-3tbsp / 15~20g
1. In a large bowl. Whip the cold cream on medium-high speed until soft peaks form.
2. Add condensed milk, and matcha powder. Whip the mixture on medium-high speed until it becomes thick and stiff peaks form. Don’t overwhip the cream! If too bitter or sweet, add ingredients accordingly and hand whip.
3. Transfer the ice cream to an airtight container (or use a food-safe plastic wrap) and freeze for a minimum of 4 hours or longer. Could keep stored in the freezer for up to 6 weeks.
4. Right before eating, thaw it at room temperature for 10~15mins. Enjoy!




From: Margie (ILovePhotos) Posted by hostMay-30 10:04 PM 
To: All  (220 of 230) 
 115.220 in reply to 115.216 
How to make pork gyoza. Full recipe at bottom.
  • Cut and mix vegetable mix
  • Grind garlic and ginger
  • Add ingredients to ground pork
  • Place small amount of gyoza mix on wrap
  • water, fold, and pleat gyoza wrap
  • Place gyoza in oiled pan and fry on high until light color on bottom
  • Add water and cover
  • Add oil and cook until water is evaporated
  • Serve
  • Cabbage 200g
  • Salt Pinch
  • Green Onion 50g
  • Nira (Garlic Chives) 50g
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