- Tofu and Tempeh: Japanese Tofu Salad | Submitted By: JOSIE December 17, 2010
Pressed tofu is tossed together with tomato, onion, and cilantro in an Asian-inspired vinaigrette providing a simple way of incorporating tofu into your diet. You can certainly play around with this recipe, adding whatever you like, I garnish mine with lime wedges.
- Healthy Main Dish Recipes: Zoni | Submitted By: Ayumi November 8, 2010
Visit a Japanese grocery store to gather the ingredients for this delicious clear broth. Kelp, bonito and sake impart a delicate flavor to the soup. Strain the liquid and serve with simple slices of spinach, citron and fish paste.
- Gyoza Dumpling Recipe November 8, 2010
Gyoza recipe – a recipe for these popular dumplings also known as Japanese potstickers, made with round wonton wrappers that are called gyoza wrappers.
Gyoza Dumpling Recipe
- Shumai Recipe October 21, 2010
Shumai or Shuumai Dumplings （焼売）are a standby for dim sum, and are very well suited to bentos. They are small, freeze very well, and are a lot easier to make than gyoza dumplings.
You’ve probably encountered shuumai dumplings in the freezer section of Asian or Japanese grocery stores. Frozen ones are usually pretty good, but if you make them yourself you know exactly what you put in them. And, morever, it’s much fun.
There are two regional varieties of shaomai in China: a Cantonese version and a version from the Jiangnan region, along with many other variations in other countries.
Cantonese Shumai Recipe (also known as siew mai)
As prepared in Cantonese cuisine, siumai is also referred to as “pork and mushroom dumpling.” Its standard filling is a combination of ingredients, consisting primarily of seasoned ground pork, whole and chopped shrimp, and Chinese black mushroom in small bits. The outer covering is made of a thin sheet of lye water dough. The center is usually garnished with an orange dot, made of roe or diced carrot, although a green dot made with a pea may be used. The decorative presentations vary from restaurant to restaurant.
Jiangnan Shumai Recipe
Shumai prepared in the Jiangnan region (south of the Yangtze River, stretching from Shanghai to Nanjing) are quite different.
The wrapper is larger and tougher than the Cantonese version. The filling is similar to zongzi (Chinese-style tamales) with soy sauce/rice wine/sugar-marinated pork pieces in glutinous rice and steamed with some lard. It is larger in size than the Cantonese version.
However, most people in Western countries associate shaomai only with the Cantonese version due to the Cantonese immigrants that formed the majority of Chinese communities. Recently, the Jiangnan version is starting to appear in areas with high-density new immigrants from mainland China, such the San Francisco Bay Area and Silicon Valley. This following recipe in this article is the Jiangnan variety. It basically makes use of ground pork, shrimps, and mushrooms as the main ingredients. Try this delicious Shaomai recipe!
Ingredients for Shumai Recipe:
2 ½ lbs ground pork
1 cup shrimp, minced
2 cups water chestnuts, minced
5 tbsp sesame oil
1 tbsp ground black pepper
1 cup onion, minced
1 cup carrots, minced
1 ½ cups white mushroom, minced
1 pack won ton wrapper
¼ cup scallions, minced
2 tbsp salt
1 piece raw egg
water for steaming
Directions to cook Shumai Recipe :
1, Combine all the ingredients except for the water and wanton wrapper, and mixing well.
2, Place about a tablespoon of filling on each wrapper, and gather up the sides to form ripples, leaving the center open. Wack the bottom of the dumpling on the counter so that it will stand up.
3, When all the shu mai are filled, steam in a bamboo steamer for about 15-20 minutes, until cooked. The time depends on the size of each individual piece (larger size means more time steaming).
4, Serve hot with soy sauce, sweet and sour sauce or any dipping sauces.. Share and enjoy this most standard dish!
- Healthy Appetizers: Broiled Mochi with Nori Seaweed | Submitted By: Naomi October 18, 2010
Sweet, sticky rice cake squares are dipped in soy sauce and wrapped in strips of dried seaweed to make a delectable Japanese treat.
- Chicken in a light broth October 15, 2010
I nicked this recipe from my own cookbook Lighten Up, because it’s the meal I always turn to when I need something light, gentle, and low in fat that my husband will also eat.
- Miso Vegetable Saute October 11, 2010
Recipe submitted by FullObeans, 10/11/10
Miso Vegetable Saute
Ingredients (use vegan versions):
peanut or sesame oil
1 large zucchini, halved and chopped
6 brown mushrooms, sliced
splash soy sauce
1/2 teaspoon red pepper flakes
1 teaspoon water
2 teaspoons miso paste
2 green onions, chopped
toasted sesame seeds or sunflower seeds, optional
1. Heat sesame or peanut oil to cover bottom of pan. When warm, stir in zucchinis and mushrooms.
2. When they are starting to soften, stir in pepper flakes, soy sauce, miso and water.
3. When the veggies are soft, stir in onions and seeds to coat. Serve hot.
Great as a side dish or serve over r…
- Pan-fried salmon with chilli coriander udon broth October 10, 2010
Simple, yet impressive enough for any occasion, this dish is an absolute beauty. The salmon fillets are served on udon noodles, surrounded by an aromatic broth.
- Japanese crusted tuna October 10, 2010
This dish is worth the effort for its originality. For something simpler, roll the tuna in crushed coriander seeds.
- Miso lamb leg steaks October 10, 2010
Here the meat is marinated in a Japanese-style marinade and glazed during cooking with the white miso dressing. Its also suitable for chicken or pork. I like to make a double batch of the miso glaze and use half for a chargrilled eggplant salad. Its also delicious as a dressing for blanched green beans or broccoli.
- Japanese barbecue seafood pancakes October 10, 2010
This whiz from Hiroshima has mastered many cuisines. Mitsuyo Dansako, who is 60 and retired, didn’t learn to cook until her children were born but she hasn’t stopped since.
- Chicken noodle soup October 10, 2010
My home remedy for the common cold is based on a Charmaine Solomon recipe. It has loads of garlic and lemon juice and the easiest chicken stock you’ll ever make. Add whatever you like; I like udon noodles with lots of chicken and sliced chilli for extra kick.
- Tartare of tuna with wasabi dressing on avocado cream October 10, 2010
The first nutty, buttery avocados of the season are here, with successive varieties arriving as the months become cooler. The fruit matures on the tree but ripens when harvested – firm avocados can take two to six days to ripen at room temperature.
- Shigeo’s teriyaki chicken October 10, 2010
Shigeo Nonaka worked at Miyako at Southgate for two years before starting CBD restaurant Shoya, where his “nouvelle wafu” cuisine – traditional Japanese with contemporary Western flourishes – immediately helped lift the bar for Japanese dining here. Shigeo gets great satisfaction from passing on his knowledge to younger chefs, and encouraging more Australians to tackle Japanese food.
- Salmon and miso noodle soup October 10, 2010
Make a simple miso broth, then cook everything but the noodles in the broth for a quick lunch or supper. You can find instant dashi, miso and mirin at Asian supermarkets and Japanese stores.
- Mango with coconut sushi rice October 10, 2010
Use any sort of fresh fruit to top this coconut-flavoured “sushi”.
- Oden – Japanese Pot au feu October 10, 2010
Travel and Leisure Magazine knows that food and travel make perfect partners. As such it regularly features food stories and recipes and was recently awarded two Food Media Awards at the biannual awards dinner in Sydney.
- Japanese Style Noodles With Clams October 6, 2010
This recipe combines littleneck clams with pasta, such as linguine or spaghetti. It also has shiitake mushrooms and garlic. The nori (seaweed) garnish is stunning if you can get it.Rating: 0Created: Oct 6, 2010 11:49:25 PM