Difference between revisions of "Japanese Cuisine Recipes"

Revision as of 15:14, 1 September 2020

For other recipes: Index of Recipes

Miso soup

Difficulty: 1/5

Time: 40 minutes

Servings: 4

Ingredients:

• 1 sliced medium-sized onion
• 6 cloves chopped garlic
• 2 cups shitake mushrooms (or mixed frozen mushrooms)
• 1/2 cup miso paste
• 15 cups water
• 2 cups frozen spinach
• 1 cup frozen peas
• 2 cups shredded cabbage
• 250g whole-wheat linguine (or soba)
• 125g washed cubed tofu
• Sesame seeds

Instructions:

• In a pot, stir in your onions, garlic, mushrooms, and water. Cover and bring to a boil, and let simmer until the onions are soft. You can let it boil for longer to achieve more taste.
• Add in spinach and peas. Bring to a boil.
• Stir in your noodles and mix to ensure they do not clump together. Cover and cook for 7 minutes.
• Add in shredded cabbage. Cover and let simmer until your pasta is al dente.
• Stir in your miso paste and mix until dissolved.

Serving:

In a deep bowl, add about a quarter of your cubed tofu. Add in some of the pasta and vegetables on top of your tofu. Add ladles of broth to cover your noodles and let sit for a few minutes before eating so that the tofu can lightly cook.

Nasu Dengaku (Miso-Glazed Eggplants)

Difficulty: 2/5

Time: 1 hour

Servings: 4

Ingredients:

FOR THE GLAZE

• 4 tbsp apple cider vinegar (you could split half mirin, half sake, but alcohol is not as healthy)
• 4 tbsp date sugar OR cane sugar
• 1 tbsp sesame butter OR peanut butter OR sesame oil
• 1 tsp grated ginger
• 3 tbsp water
• 4 tbsp miso paste

FOR THE EGGPLANTS

• 2 medium-sized eggplants
• Salt
• Finely chopped chives
• Sesame seeds

Instructions:

• Pre-heat oven to 200°C, and line a baking sheet with parchment paper.
• Cut the eggplants in half and pat them dry. Cut a diamond pattern in the flesh of the eggplant, making sure not to cut all the way through the skin. The eggplant should hold itself together.
• Rub salt on the prepared eggplants and let sit for 20 minutes. Pat dry the water that has come out from the salt, wipe off any leftover salt, and place your eggplants on the baking sheet.
• In a pot, bring all of the glaze ingredients to a small boil and let simmer for 2 minutes. Brush or spoon some of the sauce on the flesh side of the eggplants.
• Cook the eggplants in the oven for 25 minutes, or until the bottom of the eggplant has softened. Brush more of the sauce on the flesh side of the eggplants and broil for 3 to 5 minutes.

Serving:

In a plate, place the eggplant and sprinkle the chives and the sesame seeds on top. Serve with a side of rice and cucumbers, or any pickled vegetable of your choice.

Teriyaki bowl

Difficulty: 2/5

Time: 45 minutes

Servings: 4

Ramen

Difficulty: 2/5

Time: 1 hour

Servings: 4