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Post by dianet on Sept 3, 2007 17:55:43 GMT -5
There's only going to be two of us in the house these days and I was wondering if there are recipes out there for inexpensive, yet tasty Japanese Meals that I could cook without too much hassle.
Suggestions, Recipes, ect are very much appreciated and welcome.
Ishikame Housando
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Post by Noriko on Sept 3, 2007 19:17:48 GMT -5
Ah-my specialty! Sort of... If you're willing to do the prep work, "healthy bowl"[1] is a good quick meal. 1. Make a enough white rice for two servings put this aside. Steam some vegetables (carrots and brocolli are the best) and put these aside. 2. Agedashi tofu is made by pressing tofu to dry it out a bit (so you'll want to do this ahead of time). Chop into small rectangles and coat in cornstarch or flour. Deep fry in a few inches of oil. 3. Make a sauce of medium thickness out of soy sauce and mirin (equal parts). Add about the same amount of dashi (so you have a 1/1/2 ratio). Add cornstarch to thicken and reduce on the stove. Layer the vegetables and tofu on top of the rice and drizzle the sauce. Top with chopped scallions and tada! Yeah, it's modern Japanese, not SCA rated but it's quick and easy. I also know a few good Chinese recipes, for "lo mein" and the sort.... I posted some of my quick (<45 minute) creations here so if you see something you like, I'll shoot you the recipe. I use a wok for almost everything and it makes cooking very fast, very easy and cleanup is a breeze! [1]That's what they call it at a Japanese restaurant around here.
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madyaas
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Post by madyaas on Sept 3, 2007 19:48:57 GMT -5
2. Agedashi tofu is made by pressing tofu to dry it out a bit (so you'll want to do this ahead of time). Chop into small rectangles and coat in cornstarch or flour. Deep fry in a few inches of oil. My favorite version of this is served in a some what spicy sauce with bonito shavings sprinkled on top so they wave and move in the vapor.
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Saionji Shonagon
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One dreamed of becoming somebody. Another remained awake and became. (Found in a fortune cookie.)
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Post by Saionji Shonagon on Sept 3, 2007 23:17:09 GMT -5
There's only going to be two of us in the house these days and I was wondering if there are recipes out there for inexpensive, yet tasty Japanese Meals that I could cook without too much hassle. I got on a ramen binge after we rented "Tampopo" a couple of months ago and it's now a regular staple of my kitchen. While pre-packaged varieties are available (Cup O'Noodles, for example), you can just get a package of the noodles, brown up a little meat or chicken and boil up the noodles with some sliced mushrooms or other veggies. And remember, slurping is polite! Rice omelettes - you can add or subtract ingredients to taste: japanesefood.about.com/od/rice/r/omurice.htm
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madyaas
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Post by madyaas on Sept 3, 2007 23:43:20 GMT -5
Another quick meal is yakisoba. Our Asian market sells the fresh noodles packaged with yakisoba powder to season the noodles. or you can buy a bottle of the pre-made sauce. Ramen noodles and yakisoba sauce might work, since I can't tell much of a difference between cooked ramen and yakisoba noodles.
If you find the packs you can add stir fried carrots, cabbage, and different meats. I've added sweet/savory chinese sausages and scallions when I've wanted something a bit different.
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Post by Please Delete on Sept 4, 2007 6:34:26 GMT -5
You know, I've been tempted to run a noodle bar as a lunch at an event. Quick, easily customized food (choose a noodle, choose a broth, choose a garnish). Yakisoba would work well in that mix, too... hmmm... I need to give this some more thought.
-Ii
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Post by dianet on Sept 4, 2007 9:31:43 GMT -5
Considering that, when we get to Texas, we will be living on a shoestring budget for the most part, Ramen and Cup O'Noodle stuff along with Rice and whatever meat we get from Angel Food Network is going to be our staple for a while until I get more well known with my writing. Which is why I'm asking.
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Post by Ki no Kotori on Sept 4, 2007 9:48:43 GMT -5
My favorite quick meal (that can be made in advance!) is onigiri (rice balls). A quick version of the recipe is here and a more traditional method is here. I've tried both of these methods and the quick method certainly is easier and less messy. Since I live in an area where traditional Japanese ingredients are hard to find, I tend to substitute Western ingredients, but nothing beats the real thing. Just be sure to use short-grained rice! Have fun!
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Post by solveig on Sept 4, 2007 11:07:51 GMT -5
Noble Cousin!
Greetings from Solveig! The basic Japanese meal consists of a bowl of boiled grain, a bowl of soup, and a dish of pickles plus an even number of side dishes. The grain can be either white rice, a combination of white and brown rice, or millet. The soup can be any of several types, but I am particularly fond of miso soup with or without stuff added to it. Miso soup can be made in large quantities and reheated as needed. However, you should not boil the soup once you have added the miso to it. One bowl fare includes a number of noodle dishes and a variety of donburi dishes. Classic late night fare is boiled rice, sprinkled with fuirikake, and then doused with enough hot green tea to make a kind of gruel.
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Post by Noriko on Sept 4, 2007 11:48:40 GMT -5
One bowl fare includes a number of noodle dishes and a variety of donburi dishes. Oh yeah! How could I forget the awesomeness of oyako donburi[1]! Though I only make tamago donburi (just the egg) because I'm a vegetarian but it is still very delicious. I have a good recipe I can post later. [1]Lit. "parent child bowl" because it has chicken and egg in it... kind of a morbid word play...
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madyaas
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Post by madyaas on Sept 4, 2007 12:28:27 GMT -5
Considering that, when we get to Texas, we will be living on a shoestring budget for the most part, Ramen and Cup O'Noodle stuff along with Rice and whatever meat we get from Angel Food Network is going to be our staple for a while until I get more well known with my writing. Which is why I'm asking. A not necessarily Japanese thing but still tasty is, is seasoned nori with brushed with sesame seed oil and run over a flame, sprinkled with fine salt, and then use it to wrap balls of steamed white rice. It may or may not be Korean ( sis in law taught it to me, she's part Korean).
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AJBryant
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甲冑師 katchuu-shi
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Post by AJBryant on Sept 4, 2007 13:57:45 GMT -5
I heard a comedian the other day talking about Japanese food, and he got onto oyako donburi. He said something to the effect, "That's the chicken, and the egg. BOTH. That's not just mean. It's not a menu, it's a VENDETTA."
Effingham
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Post by dianet on Sept 5, 2007 14:42:19 GMT -5
I have the Sunset Oriental Cookbook with recipes from China, Japan, Korea and Southeast Asia... is this a good book to have or do I need to find something else??
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Post by Noriko on Sept 5, 2007 16:55:34 GMT -5
My favorite cookbook for Asian and Asian inspired recipes is "The Big Book of Wok". While yes, the book is about cooking in a wok, you could probably pull of many of the recipes using a nice skillet.
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Post by solveig on Sept 5, 2007 20:15:34 GMT -5
Noble Cousins!
Greetings from Solveig! My favorite English language Japanese cookbook is still:
Tsuji Shizuo. Japanese Cooking : A Simple Art. Kodansha International, 1980. ISBN: 0870113992
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