IZAKAYA SAKURA CUCUMBER WITH MISO DIP
Make and share this Izakaya Sakura Cucumber With Miso Dip recipe from Food.com.
Provided by Member 610488
Categories Vegetable
Time 5m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In a small bowl, mix saké, miso, rice vinegar and sugar to make miso dip.
- Serve sliced cucumber with miso dip.
Nutrition Facts : Calories 53, Fat 0.8, SaturatedFat 0.2, Sodium 462.9, Carbohydrate 9.3, Fiber 1, Sugar 5.2, Protein 1.9
IZAKAYA SAKURA DUNGENESS CRAB WITH PONZU DIP
This recipe is from a local Japanese restaurant. Dungeness crab is in season from early winter to early summer. The perfect match with a glass of sake!
Provided by Member 610488
Categories Lunch/Snacks
Time 30m
Yield 1-2 serving(s)
Number Of Ingredients 5
Steps:
- Boil water in a large saucepan; add salt and sake. Use as much water as possible and keep the salt concentration at 3% so that it is similar to seawater.
- Clean the live Dungeness crab under running water by using a scrubbing brush or tawashi. Let the crab hold some wooden chopsticks, since it may pinch you otherwise.
- Put the crab in the boiling water. After the water returns to a boil, let it cook for 12 minutes. Do not overcook.
- Take out the crab and cool down under running water.
- Take off legs. Make a cut line on leg shells and place on serving plate.
- Remove the carapace from the body. You may stick your thumb into the hole between the body and the carapace at the back of the crab, then remove gently.
- Remove and discard the spongy, inedible gills from the side of the body and the black guts from the middle of the body.
- Fold the crab in half to crack the body into two parts. Use chopsticks or a crab fork and take off the white meat that forms in clusters divided by thin sections of shell.
- Place the meat in a small serving bowl. Serve with ponzu dipping sauce.
Nutrition Facts : Calories 296.2, Fat 1.6, SaturatedFat 0.2, Cholesterol 96.2, Sodium 56401.3, Carbohydrate 7, Protein 29
IZAKAYA SAKURA BROILED SABA WITH GREEN ONION SAUCE
Make and share this Izakaya Sakura Broiled Saba With Green Onion Sauce recipe from Food.com.
Provided by Member 610488
Categories Japanese
Time 20m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Mix chopped green onion, ground ginger, rice vinegar, sesame oil and sugar to make sauce.
- Cut saba filet into three pieces (makes 6 pieces total). Sprinkle with salt.
- Broil saba until cooked through, about 5 minutes per side.
- Serve saba on a plate (or on sliced cabbage) and cover with the sauce.
Nutrition Facts : Calories 94.1, Fat 6.9, SaturatedFat 1, Sodium 1166.8, Carbohydrate 8.5, Fiber 0.7, Sugar 6.9, Protein 0.5
JAPANESE CUCUMBER SALAD WITH MISO DRESSING
Steps:
- Whisk first 4 ingredients in small bowl to blend.
- Divide cucumber sticks among plates in single layer.
- Drizzle dressing over cucumbers, then divide radishes, sesame seeds, and bonito flakes among salads, and serve.
CHICKEN KATSUDON
From Cooking with Dog Youtube recipe. During this recession, it is way too expensive to visit the local Japanese restaurant for this famous dish. So why not make your own katsudon at home? You'll save money and you won't be left wondering what kind of food went into making this dish. Preparation and cooking times are approximate and will vary from person to person. NOTE: This recipe tastes extremely good when made with Takara mirin and Kikkoman low sodium soy sauce. You can find out more about Takara mirin at this website: http://www.takarasake.com/products/mirin.htm
Provided by sa_randall
Categories One Dish Meal
Time 45m
Yield 1 bowl, 1 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the deep fryer to 340 degrees (if you have a digital fryer) OR 350 degrees Fahrenheit (if your fryer has a dial). Use a fry thermometer to make sure the oil reaches the correct temperature.
- Cut the onion and mitsuba (Japanese parsley) into small pieces.
- Place flour in one tray and panko flakes in another tray.
- Pound the chicken with a meat tenderizer. This will soften the meat and flatten any bumps. It isn't necessary to flatten the meat very thinly! Afterwards, sprinkle salt and pepper on one side of the chicken.
- Crack the egg into a small bowl.
- Then put 1/4 of the egg into another bowl. Then beat the remaining 3/4 egg with a whisk.
- Add 1 teaspoon of water to the 1/4 egg. Whisk the egg and water together.
- Dredge the chicken in the flour. Shake off the excess.
- Then coat the chicken in the egg/water mixture.
- Afterwards, coat the chicken in the panko flakes.
- Place the chicken in the deep fryer and deep fry until golden brown and delicious. (About 3 minutes).
- Remove the chicken from the fryer and drain on a rack. Once cooled, cut chicken into 1 inch pieces.
- In a small pan, mix soy sauce, mirin, 2 tablespoons of water, dashi, sugar, and onion. Put the lid on the pot. Cook ingredients on medium heat. When it starts to boil, reduce heat to low and cook for 3 minutes.
- Add chicken to the sauce mixture. Then place the 3/4 beaten egg on top of the chicken. Put the lid on and cook for 20 to 30 seconds on high heat.
- Remove from the heat and add the mitsuba to the top of the chicken.
- Place the rice in a bowl and gently place the chicken/sauce mixture on top of the rice.
Nutrition Facts : Calories 1138.1, Fat 9.2, SaturatedFat 2.6, Cholesterol 280.7, Sodium 1041.9, Carbohydrate 201.9, Fiber 7.6, Sugar 7.5, Protein 52.7
IZAKAYA SAKURA VEGETABLE MISO SOUP
Make and share this Izakaya Sakura Vegetable Miso Soup recipe from Food.com.
Provided by Member 610488
Categories Chowders
Time 20m
Yield 1-2 serving(s)
Number Of Ingredients 5
Steps:
- In a small soup pan, add water, dashi powder, potato, carrot and onion.
- Bring it to a boil and cook until vegetables are softened. Add miso gradually by stirring with chopsticks.
- Serve hot.
Nutrition Facts : Calories 260.4, Fat 4.3, SaturatedFat 0.8, Sodium 2511.2, Carbohydrate 47.1, Fiber 8.6, Sugar 10.2, Protein 11
IZAKAYA SAKURA STUFFED SHIITAKE MUSHROOMS
Make and share this Izakaya Sakura Stuffed Shiitake Mushrooms recipe from Food.com.
Provided by Member 610488
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F.
- Put ground chicken, green onions, garlic, ginger juice, sesame oil, salt and pepper in a bowl and mix well.
- Sprinkle cornstarch over the stem sides of mushroom caps. Fill mushroom caps with the meat mixture.
- Grease a baking sheet with olive oil and place mushrooms stem side up.
- Bake for 10 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps. Broil for 2 minutes until slightly brown on top.
- Serve with ponzu sauce.
Nutrition Facts : Calories 117.6, Fat 3, SaturatedFat 0.6, Cholesterol 39.7, Sodium 193.5, Carbohydrate 10, Fiber 1.5, Sugar 2.4, Protein 13.3
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