31 chilled japanese Recipes

ea., very ripe vine-ripened tomatoes, garlic, thinly sliced, extra-virgin olive oil, cayenne to taste, kosher salt to taste, japanese cucumber , seeds removed, finely diced, sized red onion, finely diced, marcona almonds, quartered, croutons or toasted hard bread (i.e. ciabatta), cut into 1/4 dice, chives, finely diced, extra-virgin olive oil, tarragon vinegar, sherry vinegar, micro opal basil, kosher salt to taste, japanese cucumbers, cut into chunks, freshly grated parmigiano-reggiano, heavy cream, meyer lemon juice, lecithin, kosher salt to taste

asparagus spears, blanched and chilled, hearts of palm, thinly sliced, japanese cucumber, thinly sliced, roasted macadamia nuts, chopped (garnish ), coconut milk, rice wine vinegar, lime juice, honey, canola oil, salt and pepper, to taste

dashi (japanese bonito stock, available as instant granules or make your own), mirin, soy sauce (i prefer kikkoman), prepared wasabi (or to taste), sliced green onions, somen noodles, cilantro leaf (more or less to taste)

grated fresh ginger, boneless skinless chicken breast halves, soy sauce, mirin (japanese sweet rice wine), asian chile paste with garlic, asian sesame oil, dried or 16 oz fresh udon noodles, baby spinach , coarse stems discarded, garnish: julienne scallions and toasted sesame seeds

panko (japanese breadcrumbs), chopped fresh flat-leaf parsley leaves, kosher salt, rice flour (about 3/4 cup), all-purpose flour (about 1/2 cup), baking soda, chilled pilsner beer, canola oil, divided, peeled, deveined large shrimp

eggplants (about 3), cut crosswise into 1/3-inch-thick rounds, salt, tomatoes, olive oil, garlic cloves, finely chopped, fresh basil leaves , torn in half, black pepper, dried hot red pepper flakes, all-purpose flour, eggs, panko (japanese bread crumbs), grated parmigiano-reggiano (2/3 cup), chilled fresh mozzarella (not unsalted), thinly sliced, your liking ) of shredded italian cheese (i like the ones with mixed provolone, asiago, parmesan and mozzarella) to use in addition to the cheeses listed above. sometimes i just like to up the cheese quotient, especially on top, where it gets all puffy, chewy and a bit browned around the edges., but it will taste perfect without the additonal cheese....

eggplants (about 3), cut crosswise into 1/3-inch-thick rounds, tomatoes see pics 2 large cans and 1 medium., olive oil, garlic cloves, finely chopped, fresh basil leaves , torn in half, black pepper, dried hot red pepper flakes, all-purpose flour, eggs, panko (japanese bread crumbs) i used the whole bag., grated parmigiano-reggiano (2/3 cup) 1 cup would be better, get aged over 3 years., chilled fresh mozzarella (not unsalted), thinly sliced, your liking ) of shredded italian cheese (i like the ones with mixed provolone, asiago, parmesan and mozzarella) use lots., do not add salt if using canned. a lot of salt in the cans and cheese., if you use fresh roma tomatoes , use 1 1/2 tsp salt, no more., forget the bitterness thing. just salt each side ., i always was leary of eggplant because of the name. it actually has little flavor and gets most from the oil and whatever it is cooked with., this was very similiar to moussaka i learned to make and absolutely love. i have the pics and will post that recipe.

fish fillets (sea bass, sole, or flounder), cut on the bias into 1-inch dice, water, boiled and chilled, red onion , cut in 1/2 lengthwise and sliced thin, aji amarillo , rib and seeds removed, diced (a peruvian hot pepper with a distinctive, fruity flavor), garlic, salt and pepper, fresh lime juice, fresh lemon juice, chopped cilantro leaves, ears corn, cut in 1/2, sweet potato, sliced 1/4-inch thick, canola oil, head butter lettuce, japanese seaweed, for garnish (optional)

chopped green onion, mashed potatoes, chilled, shredded extra-sharp cheddar cheese, salt, fresh ground black pepper, bacon, cooked and crumbled, panko breadcrumbs (japanese breadcrumbs)

japanese buckwheat noodles, grated fresh ginger, scallions, thinly sliced, anchovy paste , or to taste, soy sauce, mirin or dry sherry, rice vinegar, sugar, salt, julienned carrot, sheet of nori

dried shiitake mushroom, water, kombu (dried kelp), soy sauce (preferably japanese ), mirin (japanese sweet rice wine), ponzu sauce (not containing dashi), sugar, asian sesame oil, sugar snap peas, thinly sliced, baby spinach (16 cups), dried soba noodles, silken tofu, sliced scallions, divided, matchsticks of peeled ginger

peeled and minced fresh ginger, minced scallions, white part only, rice vinegar, soy sauce, sugar, sesame oil, japanese eggplants, stemmed, tomato, peeled, cored and seeded

soy sauce, mirin (sweet wine, available at asian markets and some supermarkets), chicken broth, sake, sugar, sliced scallion greens, whole skinless boneless chicken breasts (about 1-1/2 lb), halved, dried thin somen (wheat noodles, available at asian markets some supermarkets, and some health food stores), shredded carrot, very thinly sliced cucumber, snow peas, blanched for 1 minute in boiling water and cut into 1/2-inch pieces

basic microwave risotto, chilled, japanese breadcrumbs (panko), olive oil, toppings: freshly grated parmesan cheese , chopped fresh basil, marinara sauce

chicken tenders, unsalted butter (half chilled ), japanese-style bread crumbs (panko), lemon juice , plus zest of 1 lemon, egg yolk, chopped fresh oregano, chopped fresh basil, chopped fresh thyme, water (1 tbsp for the egg wash, 2 tbsp for the finishing of the sauce), diced red bell pepper, lemon slice, parsley, diced shallot, sliced scallion

water, sake, sugar, vegetable oil, japanese soy sauce, miso, soba noodles, red snapper fillets, chili paste with garlic, carrots or 300 g celery or 300 g leeks, julienne

chilled butter, garlic cloves, chopped, shallot, chopped, chopped fresh thyme, low-salt beef broth, dry red wine, coarsely crumbled maytag blue cheese (about 2 oz), panko (japanese breadcrumbs), chopped fresh parsley, thick filet mignon steaks (each 6 to 8 oz)

firm blue cheese, chilled (recommended : roquefort, maytag, or danish blue), eggs, milk, bread crumbs (recommended : japanese panko), vegetable oil, for frying, skinned pears, cored and cut into 1/2-inch slices (recommended : forelle), fresh lemon juice, chopped fresh tarragon, sugar, salt and freshly ground black pepper