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Tofu Lasagna

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(Tofu Lasagna / Image)

A little and making a vegetarian lasagna with tofu – and it was fantastic! This recipe will serve about four, or three hungry people!

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Grilled eggplant / JAPANESE HOME COOKING

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(Grilled eggplant / Image)

The height of summer has arrived and eggplants are in season. They can be enjoyed in many ways, but this week we will try them simply grilled. Immersed in cool "dashi" stock, the eggplant's slightly bitter taste is drawn out. "No need to get nervous when you hear the word 'dashi.' Just bring the bonito flakes and the seasoning to a boil," says Japanese cooking expert Tatsuo Saito.

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Matcha Kanten Shiratama

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(Matcha Kanten Shiratama / Image)

It's a traditional Japanese dessert made with shiratama dumplings, matcha flavored kanten jelly, and anko (sweet azuki bean paste). Top with vanilla ice cream if you would like.

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Deep-fried and Marinated Vegetables

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(Deep-fried and Marinated Vegetables)

It's often called age-bitashi as age means deep-frying and bitashi means marinating in Japanese cooking. Other vegetables can be used to make this dish, such as green beans and bell peppers.

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Unadon (うな丼)

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(Unadon (うな丼) / Image)

It's a rice bowl topped with unagi-no-kabayaki (filleted and deboned, glaze-grilled freshwater eel). Vacuum-sealed unagi-no-kabayaki is often available at Asian grocery stores.

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Curry with Vegetables

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(Curry with Vegetables / Image)

Pan-fried vegetables are added in basic curry made with pre-packaged Japanese curry roux.

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Grilled and deep fried chicken wing tip

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(Grilled and deep fried chicken wing tip)

The chewy meat and gelatinous skin make chicken wing tips quite appealing but don't you wish they were easier to eat? "A certain step in preparation will change the impression," says cooking expert Masayo Waki. The key, she says, is to cut free the joint that links the thick and thin bones. Make soup stock by cooking the cut off tips with carrot, onion, celery and other potherbs.

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Rei-shabu (冷シャブ)

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(Rei-shabu (冷シャブ) / Image)

It's like a salad with boiled thinly sliced pork.
Plese use your favorite vegetables or mushrooms.

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Hiyayakko (冷やっこ)

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http://img.tabelog.com/restaurant/images/Rvw/507/507590.jpg
(Hiyayakko (冷やっこ))

It's a chilled tofu appetizer served with toppings.
Toppings and seasonings can vary.

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Nira Chive Soup

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http://www.houseofjapan.com/images/pozecuisine/ChiveSoup.jpg
(Nira Chive Soup / Image)

It's a simple soup made with garlic chives and egg.
This soup can be seasoned with miso if you would like.

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Cold Somen with Sesame-Miso Dipping Sauce

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(Cold Somen with Sesame-Miso Dipping Sauce / Image)

"Somen (素麺)", wheat noodles, is thin like angel hair pasta, and take all of two minutes to prepare. And the dipping sauce is a function of mixing, not cooking -- so perfect for summer. The key is the suribachi, or a traditional Japanese-style mortar and pestle. The mortar is an earthenware bowl lined with grinding ridges, while the pestle is made from wood (the finest pestles are made from sansho pepper tree wood, which imparts its own delicate essence). The suribachi is ideal for grinding sesame seeds, the first step in the recipe; in fact, you can prepare the entire sauce in this one bowl (so fewer things to wash, another summer treat!).

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Salmon and Prawn Tsukune

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(Salmon and Prawn Tsukune / Image)

Introduce herewith Salmon and Prawn Tsukune.

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Yuzu-flavored Two-color Pickled Salad

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(Yuzu-flavored Two-color Pickled Salad / Image)

Taking up herewith one of salad recipes named "Yuzu-flavored Two-color Pickled Salad".
It will be one of the recipes which will be enjoyable for summer season.

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Steamed Rice with Chicken and Vegetables

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(Steamed Rice with Chicken and Vegetables / Image)

Taking up herewith one of Rice Recipes named "Steamed Rice with Chicken and Vegetables".

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Flounder Kara-age

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http://www.japanesefoodreport.com/photos/flounderkara.JPG
(Flounder Kara-age / Image)

Kara-age is a technique for deep frying without a batter, to highlight the natural taste of an ingredient. Foods are simply dredged in flour or starch, to seal the surface, and plopped into a vat of bubbling oil. Flat fish like flounder is delicious deep-fried this way (so is tofu and chicken).
The grated daikon adds fresh flavor, and when added to the dipping sauce, thickens it and helps it adhere to the flounder.

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Natto & Pork Sake Bites

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(Natto & Pork Sake Bites / Image)

Our favorite way of eating it is simply over a bowl of hot rice. Other options include serving it with some tuna sashimi or grated yamaimo.

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Seared Tai (Red Snapper) with Wasabi and Sesame Oil

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(Seared Tai with Wasabi and Sesame Oil / Image)

This recipe comes from NHK's Tameshite Gatten. The program last night was on the king of fish in Japan, tai, or red snapper. This recipe is so easy and looks so delicious.

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Potato Salad / JAPANESE FOOD & COOKING

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(Potato Salad / JAPANESE FOOD & COOKING)

In Japanese potato salad the potatoes are mashed for a smooth texture. On top of that there is crunchy cucumbers, soft carrots, and ham. The dressing includes some rice wine vinegar that rounds out the rich mayonnaise.

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Spicy Chicken

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(Spicy Chicken / Image)

Freshly fried chicken or fish are sometimes seasoned with sour sauce to make the dishes refreshing. The sauce can be spicy as you would like, and various vegetables can be added. In this dish, spicy and sour sauce is simply poured over fried chicken pieces, and it's easy to make. It might be a good dish to increase your appetite during the hot season.

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Hiyashi Chuka with Sesame Flavored Dressing

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Boiled and chilled Chukamen noodles are served with sesame flavored dressing. There are many other choices for toppings.

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上記広告は1ヶ月以上更新のないブログに表示されています。新しい記事を書くことで広告を消せます。