Japan has blessed us with culinary delights such as sushi and tempura. These two classics are now part of our parties at home, but do you know that there are more delicious recipes waiting to
Japan has blessed us with culinary delights such as sushi and tempura. These two classics are now part of our parties at home, but do you know that there are more delicious recipes waiting to be tried? Forget about maki rolls or nigiri for a few minutes and try these recipes; you won’t go wrong.
Make sure your pantry is stocked with rice, noodles, vegetables, eggs, and tofu. Of course, it’s a matter of taste. If you’re not a big fan of tofu, you can leave it alone. Who else enjoys cooking? It has many advantages and allows you to save a lot of money. Anyway, let’s see what’s on the menu, shall we?
This is a perfect dish for summer. Use fresh ramen noodles, cook them, and dip them in cold water once they are done to stop the cooking process. Immersing the noodles in cold water makes them firmer – a Japanese cooking method is known as “shimeru”.
For the broth, you can use any meat. If you want a rich broth, use pork belly, but you can also use chicken or seafood, whichever you prefer.
Serve the noodles with tasty side dishes like eggs, mushrooms (any kind will do), some greens, and nori. I like to serve it all together, but you can also serve it on separate plates.
You’ve probably had miso soup before but never thought of making it yourself at home. You only need three ingredients to make a delicious miso soup: Dashi (available in Asian stores), miso (soybean paste), and other ingredients of your choice.
Bring the dashi to a boil and add ingredients from slowest cooking to fastest. Slow cooking ingredients are potatoes, carrots, onions, and beets; fast cooking ingredients are eggs, green onions, bean sprouts, and mushrooms.
Miso soup is very healthy and quick to prepare, so give it a try.
I love fried noodles, and this one has a flavor that will make you want to fly to Japan. Yakisoba is an insider’s favorite Japanese street food, and you need great cookware that won’t stick. I love many vegetables in my noodles: green onions, mushrooms, carrots, cabbage, bok choy, and onions.
Saute the hard vegetables first and then move on to the softer ones.
Separate the noodles in a large bowl, as some may stick together. Rinse the noodles briefly under warm water and add the sautéed vegetables. When you’re done, add the yakisoba sauce, and you’re done.
Ramen soup is very simple and adaptable; you can use any ingredients you have at home. I always use chicken broth; you can use store-bought or homemade. Boil the chicken and set aside, bring the broth to a boil, add garlic and ginger (strain later if necessary), boil the noodles in water, and remove.
Fill the broth with ingredients such as bok choy and mushrooms. To serve, put the broth in a bowl first, then add the noodles and finally the garnishes.
From beginning to end, you only need 10 minutes to make this delicious creamy Kani cucumber salad that the whole family will relish! You will need an English cucumber, imitation crab, shallot, mayonnaise, apple cider vinegar, soy sauce, and ground black pepper.
Slice the cucumber as thin as possible, squeeze all the excess liquid; you can use a piece of cloth or your hands. Add the cucumber, crab, and shallots to a mixing bowl. In a different bowl mix, the rest of the ingredients to form the sauce, pour over the salad, and you are done. This recipe is incredibly fresh, making it very suitable for summer.
What I love about Japanese cuisine is that it is very fun and versatile. You’ll get a glimpse into Japanese food culture because most of these recipes consist of noodles and y soups., Since I’m a big fan of soups, I can’t complain. Let us know in the comments what you think of these recipes and if you’ll give them a try.