Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.What are some tasty Japanese dishes?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(What are some tasty Japanese dishes?),it will help you,my kids.
Besides the sushi, what else is there that is really tasty? I tried chicken teriyaki and do not like it whatsoever. It was too sweet. I am looking for a rice dish but without the sweetness or the terriyaki sauce. Maybe something a little spicy.
Answer:
You have to have chicken katsu curry - it's the bollocks.
yakiniku!!!its a beef barbecue but the sauce is really different.hmnnn...youll gonna love it.but its just best and delicius there in japan.i didnt eaten that here in the phillipines.i keep searching but theres nowhere else.
Not had too many rice dishes in japanese food - what i have tried is similar to chinese, vegetable fried rice, seafood rice etc. Udon noodles with chicken is quite nice and you can add chilly flakes
An interesting dish is potstickers - kind of dim sum but very easy to make. check out about.com and search japanese recipes.
Japaneese food tends not to be spicy. You should look at Thai or Indian food.
Japanese curry with extra chilli oil and dried chilli .
Maybe you've eaten something too sweet, the way it was prepared...Try another dishes, or try to make your own. It depends on the person who prepares the food. Like curry, there are varieties, karakuchi, amakuchi or regular taste.
These dishes are delicious and I can do my own sauce. . Some of the sauces you can buy outside Japan has strong taste..I do mix it with other stuffs to take away the strong taste..it is how they prepare and mix it or made their own original sauces..Don't give up trying to taste again..It is so expensive in other countries and if you can do it by your own..then you save a lot. I even make my own tempura dip or sauces.
Japan has many famous rice bowl dishes..amazing.. and I love it. Gyudon, Tendon, Katsudon, Oyako don.. etc...
One of my favorites dish!
" TACO RICE " from Okinawa, Japan! Use rice instead
of tortilla.( It means taco meat on the rice! )
You will need : Ground meats
Taco seasoning
Lettuce
Tomato
Avocado
Salsa
Sour cream
Cheese
Rice........................
This dish is so easy and great! ( *v* )
Chicken karaage
* 2-4 boneless chicken thighs, depending on how big they are
* A piece of fresh ginger about the size of your thumb, grated
* 3 Tbs soy sauce
* 1 Tbs sake or sherry
* cornstarch
* peanut oil for deep frying (you can use another kind of oil; I just prefer peanut oil)
Cut up the chicken thighs into bite-sized pieces. You can take off the skin if you like, though it does make the chicken crispier.
Put the chicken pieces in a bowl. Add the grated ginger, soy sauce and sake, and mix well. Let marinate for a minimum of 1/2 hour, and up to about 1 hour (not too long or the salt in the soy sauce will toughen up the chicken.)
Heat the oil. Toss in enough cornstarch into the marinated chicken so that each piece is completely coated. Fry the chicken pieces a few at a time until a deep golden brown.
Drain well, and eat with a squeeze of lemon juice.
Chicken Katsu with Tonkatsu Sauce
"A recipe for delicious Japanese fried chicken and an accompanying Tonkatsu sauce. Serve with your choice of shredded cabbage, rice, or even mashed potatoes."
Original recipe yield: 2 servings.
Prep Time: 20 Minutes
Cook Time: 10 Minutes
Ready In: 30 Minutes
INGREDIENTS:
Sauce
* 1/2 cup Worcestershire sauce
* 1/4 cup ketchup
* 2 tablespoons soy sauce
* pepper to taste
Chicken
* 2 cups vegetable oil, for deep-fat frying
* 1/2 cup all-purpose flour
* 1/2 cup panko bread crumbs
* salt and pepper to taste
* 1 egg, beaten
* 2 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
* 1 green onion, thinly sliced
DIRECTIONS:
1. For the sauce, stir together the Worcestershire sauce, ketchup, and soy sauce, and a pinch of pepper to taste. Set aside.
2. Heat oil in deep-fryer to 350 degrees F (175 degrees C).
3. Place flour and panko bread crumbs onto separate plates and season with salt and pepper. Place the beaten egg in a medium bowl. Dip flattened chicken pieces first into flour, then egg, and lastly bread crumbs.
4. Fry breaded chicken breasts in preheated oil until golden brown and no longer pink in center, about 8 minutes. Transfer to a paper towel-lined plate to absorb excess oil. Slice chicken into thin strips and top with a drizzle of sauce and a sprinkling of sliced green onions. Serve remaining sauce on the side for dipping.
Nikujaga (beef and potato stew)
Ofukuro no aji -- Mom's cooking: This is a typical Japanese dish served at dinner. The main ingredients are russet potatoes, onions, and beef. The flavoring is based on soy sauce and sugar, very common for a Japanese dish.
Cooking time: 40 minutes
Servings: 4
1 lb. russet potatoes, peeled and cut into 4 to 5 pieces each
1/3 lb. beef, thinly sliced
2/3 lb. yellow onions, sliced (about 1/3 inch wide)
1 tablespoon vegetable oil
400 cc water (about 1 1/2 cups)
3 tablespoons or more soy sauce (to taste)
3 tablespoons or more brown sugar (to taste)
2 tablespoons sake or white wine
Prepare vegetables as described above. Heat a deep pan and add oil and beef. Saute for a couple of minutes, then add onion and potato. Continue sauteing for 3 minutes. Add water, soy sauce, brown sugar, and sake or wine. Bring to a simmer half covered. Skim off any foam and cook for about 20 to 30 minutes until potatoes are done.
Chicken & Egg on Rice Oyako Donburi
1/2 tablespoon minced garlic
4 cups cooked white rice
8 oz. boneless chicken, cut in 1/2" cubes
1/2 medium onion, thinly sliced
2 green onions, sliced diagonally
6 eggs, lightly beaten
1/2 cup fish cake, sliced
1 cup sliced shiitake mushrooms
1. Drop the chicken cubes into boiling water just until color changes. Transfer immediately to cold water, then drain.
2. To make 1 serving: put 1/4 of the sauce (see below) into a small saucepan. Add 1/4 of the chicken and onion and place over high heat. Add green onion when chicken is done.
3. Pour in 1/4 of the egg in a circular pattern to cover as much surface area as possible. When the outer edges of the egg begin to set, stir through once.
4. Put 1 cup of the rice into a deep bowl and slide the egg mixture and the sauce over the rice. Repeat with remaining 3 servings.
Sauce:
1 2/3 cups chicken or bonito stock
7 tablespoons shoyu (soy sauce)
2 tablespoons mirin
2 tablespoons sugar
Combine ingredients in a saucepan and boil over high heat, stirring constantly until the sugar is dissolved.
Karei Udon (Japanese Style Curry Udon) - 'Japanese Cooking:
Contemporary & Traditional' by Miyoko Nishimoto Schinner
4 tbsp oil
1/2 cup plus 2 tbsp flour
1 to 2 tbsp curry powder
5 cups hot vegetable or mushroom stock
4 tbsp soy sauce
2 tsp maple syrup or other sweetener
8 to 10 ounces udon noodles, or 4 bundles
water for boiling udon noodles
3 to 4 scallions or green onions, chopped
In a 2 quart saucepan, heat the oil. Add the flour and cook, stirring for a minute over low heat. add the curry powder and cook another minute. Whisk in the hot vegetable stock all at once: it will thicken almost instantaneously. Add the soy sauce and sweetener and cook until thick enough to coat the back of a wooden spoon.
Meanwhile, cook the udon in a large pot of boiling water. When al dente, drain well, rinse and place into 4 large bowls. Fill each bowl with curry sauce, top with scallions and serve immediately.
Curry is about as spicy as it gets in Japanese cuisine.
As for sweet teriyaki sauce, make your own and adjust the sweetness by reducing the amount of sugar in it.
1-1/2 cups water
1 cup soy sauce
1 cup sugar
2-1/2 teaspoons sherry
2 cloves garlic, crushed
1 thick, 1-inch piece ginger, crushed
try curry...go to an asian market and look for s&b curry. get the one with the black label its the hot stuff....get some pork sautee it with onions and garlic put in some potatoes, carrots, and let it all cook then when cooked put in the blocks of curry and let that melt down then put in some peas and let is sit for about 5mis and eat with rice....but yea its called S&B Curry....its in a golden box with a black label.....they have different ones but the black one is the hottest....good luck
It's not a rice dish, but I love okonomiyaki. It's like a cross between a pancake and a pizza. Search for a recipe on the net, but you really need the okonomiyake sauce to go on it. Try an Asian grocery store.
I love yakisoba (stir-fried soba noodles with vegetables.) Tempura vegetables are awesome. Udon and soba soups are good, too.
As someone else suggested, taco rice is really good. I used to eat this all the time in Okinawa although it is not a well known dish on the mainland.
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.What are some tasty Japanese dishes?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(What are some tasty Japanese dishes?),it will help you,my kids.
Besides the sushi, what else is there that is really tasty? I tried chicken teriyaki and do not like it whatsoever. It was too sweet. I am looking for a rice dish but without the sweetness or the terriyaki sauce. Maybe something a little spicy.
Answer:
You have to have chicken katsu curry - it's the bollocks.
yakiniku!!!its a beef barbecue but the sauce is really different.hmnnn...youll gonna love it.but its just best and delicius there in japan.i didnt eaten that here in the phillipines.i keep searching but theres nowhere else.
Not had too many rice dishes in japanese food - what i have tried is similar to chinese, vegetable fried rice, seafood rice etc. Udon noodles with chicken is quite nice and you can add chilly flakes
An interesting dish is potstickers - kind of dim sum but very easy to make. check out about.com and search japanese recipes.
Japaneese food tends not to be spicy. You should look at Thai or Indian food.
Japanese curry with extra chilli oil and dried chilli .
Maybe you've eaten something too sweet, the way it was prepared...Try another dishes, or try to make your own. It depends on the person who prepares the food. Like curry, there are varieties, karakuchi, amakuchi or regular taste.
These dishes are delicious and I can do my own sauce. . Some of the sauces you can buy outside Japan has strong taste..I do mix it with other stuffs to take away the strong taste..it is how they prepare and mix it or made their own original sauces..Don't give up trying to taste again..It is so expensive in other countries and if you can do it by your own..then you save a lot. I even make my own tempura dip or sauces.
Japan has many famous rice bowl dishes..amazing.. and I love it. Gyudon, Tendon, Katsudon, Oyako don.. etc...
One of my favorites dish!
" TACO RICE " from Okinawa, Japan! Use rice instead
of tortilla.( It means taco meat on the rice! )
You will need : Ground meats
Taco seasoning
Lettuce
Tomato
Avocado
Salsa
Sour cream
Cheese
Rice........................
This dish is so easy and great! ( *v* )
Chicken karaage
* 2-4 boneless chicken thighs, depending on how big they are
* A piece of fresh ginger about the size of your thumb, grated
* 3 Tbs soy sauce
* 1 Tbs sake or sherry
* cornstarch
* peanut oil for deep frying (you can use another kind of oil; I just prefer peanut oil)
Cut up the chicken thighs into bite-sized pieces. You can take off the skin if you like, though it does make the chicken crispier.
Put the chicken pieces in a bowl. Add the grated ginger, soy sauce and sake, and mix well. Let marinate for a minimum of 1/2 hour, and up to about 1 hour (not too long or the salt in the soy sauce will toughen up the chicken.)
Heat the oil. Toss in enough cornstarch into the marinated chicken so that each piece is completely coated. Fry the chicken pieces a few at a time until a deep golden brown.
Drain well, and eat with a squeeze of lemon juice.
Chicken Katsu with Tonkatsu Sauce
"A recipe for delicious Japanese fried chicken and an accompanying Tonkatsu sauce. Serve with your choice of shredded cabbage, rice, or even mashed potatoes."
Original recipe yield: 2 servings.
Prep Time: 20 Minutes
Cook Time: 10 Minutes
Ready In: 30 Minutes
INGREDIENTS:
Sauce
* 1/2 cup Worcestershire sauce
* 1/4 cup ketchup
* 2 tablespoons soy sauce
* pepper to taste
Chicken
* 2 cups vegetable oil, for deep-fat frying
* 1/2 cup all-purpose flour
* 1/2 cup panko bread crumbs
* salt and pepper to taste
* 1 egg, beaten
* 2 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
* 1 green onion, thinly sliced
DIRECTIONS:
1. For the sauce, stir together the Worcestershire sauce, ketchup, and soy sauce, and a pinch of pepper to taste. Set aside.
2. Heat oil in deep-fryer to 350 degrees F (175 degrees C).
3. Place flour and panko bread crumbs onto separate plates and season with salt and pepper. Place the beaten egg in a medium bowl. Dip flattened chicken pieces first into flour, then egg, and lastly bread crumbs.
4. Fry breaded chicken breasts in preheated oil until golden brown and no longer pink in center, about 8 minutes. Transfer to a paper towel-lined plate to absorb excess oil. Slice chicken into thin strips and top with a drizzle of sauce and a sprinkling of sliced green onions. Serve remaining sauce on the side for dipping.
Nikujaga (beef and potato stew)
Ofukuro no aji -- Mom's cooking: This is a typical Japanese dish served at dinner. The main ingredients are russet potatoes, onions, and beef. The flavoring is based on soy sauce and sugar, very common for a Japanese dish.
Cooking time: 40 minutes
Servings: 4
1 lb. russet potatoes, peeled and cut into 4 to 5 pieces each
1/3 lb. beef, thinly sliced
2/3 lb. yellow onions, sliced (about 1/3 inch wide)
1 tablespoon vegetable oil
400 cc water (about 1 1/2 cups)
3 tablespoons or more soy sauce (to taste)
3 tablespoons or more brown sugar (to taste)
2 tablespoons sake or white wine
Prepare vegetables as described above. Heat a deep pan and add oil and beef. Saute for a couple of minutes, then add onion and potato. Continue sauteing for 3 minutes. Add water, soy sauce, brown sugar, and sake or wine. Bring to a simmer half covered. Skim off any foam and cook for about 20 to 30 minutes until potatoes are done.
Chicken & Egg on Rice Oyako Donburi
1/2 tablespoon minced garlic
4 cups cooked white rice
8 oz. boneless chicken, cut in 1/2" cubes
1/2 medium onion, thinly sliced
2 green onions, sliced diagonally
6 eggs, lightly beaten
1/2 cup fish cake, sliced
1 cup sliced shiitake mushrooms
1. Drop the chicken cubes into boiling water just until color changes. Transfer immediately to cold water, then drain.
2. To make 1 serving: put 1/4 of the sauce (see below) into a small saucepan. Add 1/4 of the chicken and onion and place over high heat. Add green onion when chicken is done.
3. Pour in 1/4 of the egg in a circular pattern to cover as much surface area as possible. When the outer edges of the egg begin to set, stir through once.
4. Put 1 cup of the rice into a deep bowl and slide the egg mixture and the sauce over the rice. Repeat with remaining 3 servings.
Sauce:
1 2/3 cups chicken or bonito stock
7 tablespoons shoyu (soy sauce)
2 tablespoons mirin
2 tablespoons sugar
Combine ingredients in a saucepan and boil over high heat, stirring constantly until the sugar is dissolved.
Karei Udon (Japanese Style Curry Udon) - 'Japanese Cooking:
Contemporary & Traditional' by Miyoko Nishimoto Schinner
4 tbsp oil
1/2 cup plus 2 tbsp flour
1 to 2 tbsp curry powder
5 cups hot vegetable or mushroom stock
4 tbsp soy sauce
2 tsp maple syrup or other sweetener
8 to 10 ounces udon noodles, or 4 bundles
water for boiling udon noodles
3 to 4 scallions or green onions, chopped
In a 2 quart saucepan, heat the oil. Add the flour and cook, stirring for a minute over low heat. add the curry powder and cook another minute. Whisk in the hot vegetable stock all at once: it will thicken almost instantaneously. Add the soy sauce and sweetener and cook until thick enough to coat the back of a wooden spoon.
Meanwhile, cook the udon in a large pot of boiling water. When al dente, drain well, rinse and place into 4 large bowls. Fill each bowl with curry sauce, top with scallions and serve immediately.
Curry is about as spicy as it gets in Japanese cuisine.
As for sweet teriyaki sauce, make your own and adjust the sweetness by reducing the amount of sugar in it.
1-1/2 cups water
1 cup soy sauce
1 cup sugar
2-1/2 teaspoons sherry
2 cloves garlic, crushed
1 thick, 1-inch piece ginger, crushed
try curry...go to an asian market and look for s&b curry. get the one with the black label its the hot stuff....get some pork sautee it with onions and garlic put in some potatoes, carrots, and let it all cook then when cooked put in the blocks of curry and let that melt down then put in some peas and let is sit for about 5mis and eat with rice....but yea its called S&B Curry....its in a golden box with a black label.....they have different ones but the black one is the hottest....good luck
It's not a rice dish, but I love okonomiyaki. It's like a cross between a pancake and a pizza. Search for a recipe on the net, but you really need the okonomiyake sauce to go on it. Try an Asian grocery store.
I love yakisoba (stir-fried soba noodles with vegetables.) Tempura vegetables are awesome. Udon and soba soups are good, too.
As someone else suggested, taco rice is really good. I used to eat this all the time in Okinawa although it is not a well known dish on the mainland.
correctness,It's Non-profit and only for informational purposes.
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