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Japanese Food Recipes

Japanese food has started picking up popularity in the western world in the last decade or so. It is considered very nutritious. Sushi bars have sprung up all over the place, and California rolls (sorry, no matter what they tell you, its not Japanese) are selling like hot cakes. Here are some easy and traditional Japanese food recipes. All the ingredients are easily available at supermarkets.
Miso Soup-: Serves 4 (starter)
A traditional Japanese soup, so simple to prepare that Japanese children are required to make it for the meals.

  • 7 grams dried kelp
  • ½ block tofu
  • 4 cups Dashi (soup stock)
  • 80-90 grams Miso
  • Soak kelp (wakame) in warm water, remove hard stems and rinse with water, strain with net and cut into bite size pieces.
  • Heat dashi without bringing it to a boil.
  • Smash miso through a net ladle (misokoshi) into dashi, when it is about to boil remove foam rising on the top.
  • Add wakame.
  • Place tofu on palm, cut lengthwise and then into 1/8 the pieces. Slide into soup.
  • When tofu floats to the top turn off heat.

Teriyaki Chicken noodles-: Serves 2 (main course)
The savory-sweet teriyaki sauce combines perfectly with the tender chicken and vegetables in this quick and flavorsome noodle dish.

  • 3 ½ oz (100 grams) dried somen noodles
  • 4tbsp soy sauce
  • 3tbsp mirin
  • 2 tsp brown sugar
  • ¼ cup water
  • 2tbsp peanut or canola oil
  • 2tsp corn starch (corn flour) mixed to a paste with 2tsps of water
  • 12 oz (360grams) uncooked skinless chicken breasts fillets- cut into bite sized pieces.
  • 1 carrot- julienned (finely sliced)
  • Small bunch of bok choy, roughly chopped
  • 1 scallion-finely sliced on the diagonal
  • 2tsps finely grated ginger
  • Cook the noodles for 3 minutes then drain under cold water and set aside.
  • Mix together the soy sauce, mirin, brown sugar and water in a bowl.
  • Heat a wok or a large frying pan over a high flame, add 1 tablespoon of the oil and stir fry the chicken for 5 minutes.
  • Remove and set aside.
  • Scrape the wok/frying pan clean.
  • Add the remaining oil and stir-fry the carrot and bok choy for 7 minutes.
  • Add the cooked somen noodles and stir-fry for 30 seconds.
  • Add the ginger, scallion and chicken and stir-fry for 1 minute.
  • Stir through the sauce then, while stirring constantly, add the cornstarch paste until the sauce thickens.

Orange Agar Agar with Lychees and Pineapples-: Serves 2 (dessert) This tantalizing fresh orange Jello (jelly) is set with agar-agar, a vegetable-based alternative to gelatin that is extracted from a special type of seaweed.

  • 2 cups Fresh orange juice
  • 3tsps agar agar powder
  • 1tbsp sugar
  • 12 lychees (you may use canned one’s if fresh lychees are not available)
  • 1 cup pineapple pieces in natural juice
  • Place the orange juice in a saucepan and sprinkle the agar-agar over the surface.
  • Bring to a boil slowly over a medium-high flame, without stirring, and boil for 5 minutes.
  • Add sugar and stir till it dissolves, then remove from the heat.
  • Pour the mixture into a shallow container.
  • Chill in the refrigerator, covered, for at least 2 hours until set.
  • Cut the orange into cubes and serve in the middle of each bowl surrounded by the lychees and pineapple and drizzled with the reserved juice.