Category: Japanese Recipes

Try this delicious and healthy dessert anytime, especially this summer! (Azuki=Sweet Red Bean) Ingredients: 1 cake silken tofu 1/8 oz. powdered agar (find it at your local Asian Market) 1 cup water 1 3/4 oz. sugar 2/3-1 oz. sweetened whole Azuki beans or Ama Natto Beans Directions: Drain the tofu using a bamboo colander. Blend it so it has a paste-like consistency. Mix the powdered agar and the water in a pot and let it stand for about 5 minutes. Heat the agar mixture until it comes to a boil. Add the sugar to the mixture and mix well. When everything has dissolved, remove mixture from heat. Mix the tofu paste with the agar mixture well and pour into a mold of your choice. Top with sweetened beans and chill in the refrigerator until set. We want to hear from you!  Let me know in the comments below how your recipe turned out!

Probably eaten at least once a week in a typical Japanese household…it’s fast and easy to make! This is a popular dish in Japan and so easy to make. Use all your leftover veggies and meats in one dish. Ingredients: 1 lb. chicken or beef (stew cut) Salt & pepper to taste 2 large onions 2 potatoes 1 carrot 1 box curry (you can get this at an Asian market or local grocery store in the Asian aisle) **Brands to look for: Vermont, S & B Golden, Java, Kokumaro** 6 cups water 2 T. oil 5 cups already cooked rice Directions: 1. Cut chicken(bite size) & onions (wedge) 2. Peel potatoes and carrot then cut into chunks 3. Heat 2 T. oil in a large size wok. Add chicken pieces, salt and pepper and cook until light brown. 4. Next add onions, potatoes and carrot to the chicken. Stir fry until onions are tender. **Don’t worry if other veggies.meat are not done yet, we will continue to cook curry** 5. Add 6 cups of water to the meat, onion, potato & carrot stir fry 6. Cook over low heat for about 40 min. or until potatoes and carrots are soft. 7. Remove brown scum that has floated to the top with a spoon 8. Turn off heat and add block of curry 9. Stir well over low heat until curry has thickened 10. Pour curry over ready made rice Other Recommendations: Vegetarian: Leave out the meat and add other various Read More

A simple Japanese Dish! These cutlets can be made using pork, chicken and even beef! Ingredients: 1 lb. of your choice meat (pork, chicken or beef-try choosing a thinner cut meat) 2 eggs plus 1 t. water 1/2 cup bread crumbs (Japanese panko) 1 1/2 cups all purpose flour Vegetable oil for deep frying Directions: 1. Create dipping stations. 1st station-1 1/2 cups all purpose flour for dusting, 2nd station-beat 2 eggs plus 1 t. water, 3rd station-1/2-2 cups bread crumbs (panko). 2. Get whole meat and going in order of stations, dip in flour, then egg and lastly panko. Make sure it is coated well in all 3 stations. 3. Deep fry in 340-360 degrees oil until golden brown. 4. Cut into slices. Serving Size: 4 Recommended sauce: Ketchup, Worcestershire sauce, Tonkatsu sauce (used mainly in Japan-available in Asian markets and some local grocery stores)

Popular in many Japanese households as well as restaurants, these delicious potatoes rolled up into a ball that are covered with bread crumbs will hit the spot. Ingredients: 1 3/4 – 2 1/4 lb. potatoes 1 onion (finely chopped) 9 oz. ground beef 1 t. salt Dash of pepper 1 T. oil 2 cups all purpose flour 2 eggs 1 1/2-2 cups bread crumbs (japanese panko) Oil for deep frying Directions: 1. Heat 1 T. oil in a frying pan. Add chopped onions and saute until transparent. Add ground beef and cook until done, adding 1 t. salt and dash of pepper. Set aside to cool. 2. Peel potatoes and cut into squares (about 1 inch). Boil potatoes in water until done. ** Test with a skewer to see if potatoes are done** 3. In a bowl, add potatoes and 1 t. salt. Mix and mash until smooth. 4. Add the cooled ground meat to the potatoes and mix. 5. Grab a handful of potato mixture and make 8-10 potato patties. 6. Create dipping stations. 1st station-2 cups all purpose flour for dusting, 2nd station-beat 2 eggs, 3rd station-1 1/2-2 cups bread crumbs (panko). 7. Going in order of stations, dip potato patties in flour, then egg and lastly panko. Make sure to coat well in all stations. 8. Deep fry in 340-360 degrees oil until golden brown. Serving Size: 8-10 Recommended sauce: Ketchup, Worcestershire sauce, Tonkatsu sauce (used mainly in Japan-available in Asian markets and some local grocery stores) Read More