Difference between revisions of "Japanese Cuisine Recipes"

Revision as of 17:05, 19 September 2020

Both the cost per serving and the nutrition facts per serving will exclude optional additions, and they'll take into consideration the first option written in the case of ' x OR y '.

For other recipes: Index of Recipes

Miso soup

Difficulty: 1/5

Time: 40 minutes

Servings: 4

Cost per serving: $1.70 (total cost: $6.80)

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.

Teriyaki rice bowl

Time: 40 minutes

Difficulty: 2/5

Servings: 4

Ingredients:

FOR THE SAUCE

• 3/4 cup apple cider vinegar
• 1/3 cup water
• 1/2 cup date paste OR 1/2 cup cane sugar
• 1/2 cup miso paste OR soy sauce
• The apple cider vinegar and the water can be substituted for 1/2 cup mirin and 1/2 cup sake, and 1/4 cup less date paste/cane sugar

FOR THE RICE BOWL

• 2 cups rice
• 3 cups water
• 250g sliced OR cubed tofu
• 4 julienne carrots
• 1 sliced medium-sized onion
• 2 cups sliced bok choy (OR other leafy greens)

Instructions:

• Pre-heat oven to 200°C
• In a small pot, add all of the sauce ingredients to a boil and let simmer until the sauce thickens.
• In a medium-sized pot, add the rice and the water. Bring to a boil, reduce to medium-heat, cover, and cook until there is no water left, making sure to stir every now and then to avoid sticking.
• Place the tofu on a baking sheet lined with parchment paper. Bake in the oven for 15-20 minutes, or until the tofu pieces are golden brown and a little crispy
• In a large pot, put the carrots, onions, and bok choy with a little bit of water. Cover and steam for 10 minutes or until the carrots are soft.
• Add 1 ladle of the sauce to the vegetables and stir for 1 minute while on high heat. This step will help caramelize some of the sauce onto the vegetables. Turn off the heat, quickly stir in the tofu, and set aside.

Serving:

In a bowl, make a bed of rice and place a generous portion of the rice and tofu on top. Pour more sauce on top. Sprinkle sesame seeds on top. Add finely chopped green onions or fresh chives for an added kick.

Nasu Dengaku (Miso-Glazed Eggplants)

Difficulty: 2/5

Time: 1 hour

Servings: 4

Cost per serving: $1.45 (total cost: $5.80)

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