recipes: japanese

  • basic miso soup
    We'll often whip up this super simple soup to accompany our Japanese meals or to make use of leftover miso paste. Dashi is Japanese soup base. If we don't have any dashi in our freezer, we just use dashi from a packet. Adapted from Hiroji Obayashi's Simple Delicacies. dashimiso pastetofugreen onionswakame
  • Beef Negimaki
    beefscallionsstring beans or asparagussoy saucemirinsake (optional)sugarvegetable oil
  • Chicken Yakitori
    sakesoy saucesugargarlic piece fresh gingerskinlessgreen onion (white part only)sakemirinsoy saucesugarcornstarch mixed with 2 tsp waterYakitori sauce and togarashi pepper
  • Chilled Soba Noodle Salad with Sesame Dressing
    dried soba noodlesrice bran oilshiitake mushroomssoy saucerice bran oilZest of 1 limewhite misosoy sauceunseasoned rice vinegartoasted sesame oilgrated gingerhoneySrirachalime juicetoasted sesame seedsscallionsdaikon sproutstoasted sesame seedsEnglish cucumberpurple cabbageshelled edamamecilantro
  • cook's illustrated shrimp tempura with dipping sauce
    This is THE way to make shrimp and veggie tempura. The folks over at Cook's Illustrated are brilliant! With the use of vodka to help ensure lightness, the fried tempura coating turned out perfect. This recipe yields more batter than needed, so we usually fry up some portabello mushroom strips with the remaining batter. This recipe will leave you with a pretty big mess to clean, but it's so worth it! soy saucemirinsugarsesame oilgarlicgingerscallionvegetable oilflourcornstarcheggvodkaseltzer watershrimpkosher saltportobello mushroom
  • Japanese Chicken Meatballs (Tsukune) with Sweet Soy
    ground chicken thighsrice bran oilcarrotslarge yellow oniongrated gingergrated garlicpotato starchsoy saucezest of 1 lemoneggKosher salt and black peppercelerysoy saucehoneysakewaterchili flakesrice vinegarsugar
  • momofuku's slow-poached eggs
    These eggs are the kind of eggs that come with ramen served at Momofuku's noodle bar. The egg, already fully poached inside its shell, is cracked into a small bowl tableside, then is gently dropped on top of the ramen. The key to getting the poaching right is to make sure that the egg never touches the bottom of the pot. According to David Chang's Momofuku, the water temp at the warm springs is just at the right temp for poaching, so women in Japan go to the springs with baskets of eggs, soak with them for about 45 minutes, then go home with soft poached eggs. We have made these at home with a dutch oven and veggie steamer, and have enjoyed them with ramen, alone with some salt, and even fried. eggs