592 vegetables japanese Recipes

japanese eggplants (or 1 large eggplant), vegetable oil, chili pepper flakes , to taste, dried bonito flakes (katsuo-bushi, found in asian grocery stores), soy sauce, mirin (japanese sweet cooking wine, or substitute vermouth with added sugar to taste), water

vegetable oil, shiitake mushrooms, sliced, spears fresh asparagus, trimmed, cut top round steaks, soy sauce, green onions, green parts only

vegetable oil, onion, thinly sliced, zucchinis , cut into thin strips, teriyaki sauce, soy sauce, toasted sesame seeds, ground black pepper

vegetable oil, onion, thinly sliced, zucchini , cut into thin strips, teriyaki sauce, soy sauce, toasted sesame seeds, ground black pepper

vegetable oil, onion, diced, carrots , cut into 1/2 inch thick half moons, japanese-style curry powder (s&b oriental brand recommended), garlic cloves, minced, low sodium vegetable broth, yukon gold potatoes, peeled and cubed, apple, peeled and finely grated, ketchup, vegetarian worcestershire sauce, miso, fresh shelled edamame (optional) or 1 cup frozen shelled edamame (optional), hot cooked white rice (hinode calrose brand recommended)

salad or vegetable oil, vinegar or apple cider, sesame seed oil, light soy sauce, lemon or lime juice, sesame seeds, a pinch of sugar, grated radish , to be added before serving, what is in the wafu salad bowl, shredded japaneses cabbage, frisee, tomato slices, japanese cucumber slices, avocado slices, what is in the spring onion salad bowl, shredded lettuce, cherry tomato, shredded spring onion, fried onion

scallions, trimmed to 6-inch lengths, flank steak (roughly 6 to 7 inches square), sake (japanese rice wine), mirin* (japanese sweet rice wine ), soy sauce, sugar, vegetable oil

japanese cucumbers, onion, thinly sliced, soy sauce, japanese mayonnaise, vegetable oil, boneless pork, thinly sliced, salt , to taste, pepper , to taste

ingredients for the bbq sauce, balsamic vinegar, apple cider vinegar, whole pickling spices, olive oil, chopped red onion, chopped garlic cloves, ketchup, coffee, freshly brewed, dark molasses, chili powder, tomato paste, sugar, ingredients for the grilled vegetables, japanese eggplants, italian squash (zucchini), very large red onion, red bell peppers, mushrooms

vegetable stock, carrots , in matchsticks, baby sweetcorn, halved, snow peas (mangetout), spring onions, finely sliced, cm cube gingerroot, grated, sake, soy sauce, white miso, torn fresh coriander, eggs, pumpkin seeds, chopped, water

vegetable oil, for frying, nori, flakes (see note ), kosher salt, fresh ground pepper, mayonnaise, sambal oelek or 1 -2 tbsp other asian red chili sauce, fresh lime juice, white sweet potatoes (3 lb) or 4 orange sweet potatoes, unpeeled and cut into 1/2-inch-thick sticks (3 lb)

vegetable stock, sugar snap peas (halved lengthways), chopped spring onions, spoons light soy sauce, cooked soba noodles, tofu, cubed, toasted sesame seeds, chili flakes (optional) to taste

japanese or chinese eggplant (about 6 oz), peeled and diced, extra-virgin olive oil, onion, finely chopped, green bell pepper, seeded and chopped, zucchini , cut in half lengthwise, seeded, and diced, ripe tomato (1/2 lb), peeled, seeded, and chopped, chopped fresh parsley, salt and freshly ground pepper, eggs

vegetable oil, soy sauce, worcestershire sauce, garlic powder, dry mustard, sugar, five-spice powder (optional), ground ginger or 1 dash grated fresh ginger

vegetable oil, sesame oil, cabbage, sliced very thin, red bell pepper, chopped, garlic cloves, minced, green onions, chopped, carrots, grated, fresh grated gingerroot, fresh mushrooms, sliced, fresh spinach, flour, eggs, soy sauce, crushed red pepper flakes, toasted sesame seeds

vegetable oil, divided, lamb, well trimmed, cut into 1 1/2 inch cubes, garlic cloves, peeled and crushed, soy sauce, dark molasses, smooth peanut butter, dark brown sugar, fresh lemon juice, ground red pepper, salt , to taste, fresh ground black pepper , to taste, water, peanuts, chopped, fresh cilantro, chopped, for garnish

dried shiitake mushrooms, soaked for 30 minutes in cold water, vegetable-flavoured somen noodles, vegetable oil, shredded napa (chinese ) cabbage, spinach leaves, shredded, carrot, peeled and julienned, daikon (icicle radish), peeled and julienned, very finely shredded fresh ginger, fresh bean sprouts, while scallion, very finely sliced, japanese tonkatsu sauce, make tokatsu sauce : boil 2 tbsp mirin ( japanese sweet rice wine) until reduced by half. stir in 2 tbsp ketchup, 1 tbsp dark soy sauce, 1 tbsp tamari or light soy sauce, 1 tbsp worcestershire sauce, 1 tbsp mustard, and sugar to taste. heat briefly, then allow to cool. store in the refrigerator. makes 2/3 cup

center-cut beef tenderloin, skeins very thin bean thread noodles (also known as cellophane, glass, or mung-bean vermicelli), head napa cabbage, a (14- to 16-oz) p ck ge firm tofu (h lve lengthwise), rinsed nd dr ined, fresh enoki mushrooms, trimmed, water, soy sauce (preferably naturally brewed), or to taste, mirin (japanese sweet rice wine), sugar , or to taste, beef suet, negi (japanese leeks) or 1 bunch large scallions, white and pale green parts only, cut diagonally into 2-inch pieces, fresh shiitake mushrooms (6 oz total), stems discarded and caps halved, japanese greens, such as chrysanthemum (sometimes labeled shungiku ), mizuna, or watercress, cut into 3-inch pieces (4 cups), eggs (optional)