Japanese Recipes

While making the individual sushi, have a bowl of water and vinegar mix to keep your fingers moist.

This Japanese style dish is quick, low in fat, and will double or triple easily for added guests. It also looks and cooks like steak, having a fresh non-fishy flavor that stands up well to heat spicing.

We hosted a couple of japanese students this summer, they cooked us a typical japanese meal, and this was part of the meal. Not having tofu before, we enjoyed it served this way.

Fresh ginger is recommended in most Asian dishes but dried is preferred for this one. For better flavour, I recommend buying whole dried pieces and grating it yourself (rather than powedered).

This is a very easy recipe. The marinade takes about 10 minutes to put together. The fish cooks in about 10 minutes. The longest part of the recipe is the marinade time. You can also use this with tuna or shark steaks.

Sukiyaki is really versatile; Tokyo-style sukiyaki is so different from that I wrote. As for what meat to use other than beef, I personally recommend chicken. Another Osaka-sukiyaki uses not meat but fish as the main ingredient. Last but not at all least, NEVER overcook.

The secret to a successful tempura batter is the ICE water. Just using cold water from the faucet won't do it.

this is very good with shrimp, zucchini, cauliflower, cucumber, carrot and parsley puffs to be deep fat fried.