Recipezaar: Japanese recipesThe newest Recipezaar recipesin:JapaneseTonkatsu Curry- March 31, 2008 Tonkatsu is deep fried pork chop - Japanese pork cutlet. -- posted by Chef 772358http://www.recipezaar.com/295275 Japanese Wasabi Soy Salmon- March 28, 2008 This is a great Salmon dish and very easy to make. Double the recipe for more servings. -- posted by deinemusehttp://www.recipezaar.com/294947 Steamed Salmon With Soy Glaze- March 26, 2008 Real Simple Magazine April 2005. Instead of steaming the salmon, you can wrap it in foil and bake it in a 400-degree oven for 10 minutes. This will also limit the fish smell in your kitchen. -- posted by JackieOhNo!http://www.recipezaar.com/294664 Wasabi Asian Noodles- March 25, 2008 This Japanese style salad is designed as a side salad, almost a garnish, in which a little goes a long way. -- posted by Celticevergreenhttp://www.recipezaar.com/294176 Lemon Sweet & Sour Sauce- March 22, 2008 This has been a staple in my house for many years. My friend's aunt use to make this and it is so much better than the sweet and sour sauces of today. One thing that I like is to omit the catsup and add 2 tablespoons diced cucumber AFTER the mixture has cooled. -- posted by Brandesshttp://www.recipezaar.com/293680 Nori (Roasted Seaweed) Cheese Snacks- March 21, 2008 An interesting and attractive appetizer and snack. These cheese snacks are delicious as is or served along side some japanese rice crackers andor edamame! Also excellent as an appetizer or for a party tray. :) -- posted by grumblebeehttp://www.recipezaar.com/293186 Miso Ramen Soup- March 19, 2008 This is from About.com, their Japanese food section. It says, "Ramen noodle in miso based soup is called miso ramen. It's one of the popular flavors of ramen noodles in Japan. Lots of vegetables can be added in this miso ramen recipe." I used homemade chicken stock instead of the water and bouillon originally called for to lower sodium. I adjusted the recipe a bit. I also used an Italian sausage that I took out of the casing, which was about 4 oz. Interestingly, my Japanese...http://www.recipezaar.com/292646 Sauteed Chicken Breasts With Soy Glaze- March 13, 2008 This is a fabulously easy recipe. I adapted it from Mark Bittman's How to Cook Everything. The recipe calls for marinated chicken thighs. I made the recipe faster using chopped chicken breasts and not marinating. I think marinating would add to the taste, but not measurably. The sauce might be improved by adding some cornstarch to thicken it. I didn't mind a thin sauce. -- posted by Reddyrathttp://www.recipezaar.com/291786 |