Assorted Japanese Recipes
courtesy of Yuka[1]
Sesame Onigiri:
150g cooked Japanese (sticky) rice
1 tbsp sesame seeds
1 tbsp sesame oil
pinch of salt
Mix well and form into shape.
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Miso Dama
150 g miso (while for mild, red for robust)
2 tbsp bonito powder
2 tbsp dried wakame
3 scallions, or 2 tsp dried scallions
1/4 block tofu (I prefer soft, K prefers firm)
30 g mix = 1 serving
Use plastic wrap around balls of dama mix and
freeze, or place servings of mix into ice
cube tray.
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Fried Dashi Tofu
200 ml water
2 tbsp soy sauce
1 tbsp mirin
1 tsp sugar
1 tsp bonito powder
Mix well, add to pan of fried tofu.
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Teriyaki Mayo Fried Tofu
2 tbsp sugar
3 tbsp soy sauce
2 tbsp mirin
1 tbsp sake
Mix well, add to pan of fried tofu.
Top with mayo & scallions.
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Finishes for Soft Tofu:
Sesame seeds, salt, scallions & sesame oil
Kimchi, shredded nori, soy & sesame oil
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Ohitashi:
8 oz spinach
1 tsp bonito powder
1.5 tsp soy sauce
1 tbsp sake
Boil spinach in salted water for 1 min.
Drain and add to iced water.
Add dressing.
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Miso Salad Dressing:
3 Tbsp Miso Paste
3 Tbsp Rice Vinegar
3 Tbsp vegetable oil
2 tsp sugar/maple syrup
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Carrot Salad:
2 medium carrots, grated
3/4 Tbs. lemon juice, OR 1 Tbs. ponzu
1/2 tsp. sugar
Pinch of dashi granules or konbu powder (you can leave this out)
Pinch of salt (omit if you are using dashi granules)
A dash of soy sauce
1/2 Tbs. dark sesame oil
Optional: Some roughly chopped parsley
Variations and Notes
Add a tablespoon or so of toasted sesame seeds.
Add some julienned red chili pepper for a spicy version.
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Cucumber Salad:
1 english cuke, chopped on bias into 2 cm hunks
1 tbsp miso
1 tbsp mayo (preferrably kewpie, but not a dealbreaker)
sesame seeds
[1] -
https://www.youtube.com/channel/UCFKj97jBwL21jL6U-zAsFqQ
