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The word ramen is a Japanese adaptation of the Chinese word 拉麵 (lāmiàn), which means pulled noodles. ... Easy Soy Sauce Ramen. ... plus white miso and runny eggs, in a half hour.
Japanese white sweet potatoes and mushrooms are dressed with a mustard-miso sauce and served warm in this easy side dish. Get the Recipe Whole Fish with Ginger Scallion Oil
The white fish used to make surimi (擂り身, lit. ' ground meat ') include: Chicken grunt (Parapristipoma trilineatum) Golden threadfin bream (Nemipterus virgatus) Lizardfish (Synodontidae) Japanese gissu (Pterothrissus gissu) Various shark species (Selachimorpha) Alaska pollock (Theragra chalcogramma) White croaker (Pennahia argentata)
1. In a small saucepan, toast the pine nuts over moderate heat, shaking the pan a few times, until the nuts are fragrant, about 1 minute. Transfer to a plate.
The variety of Japanese miso is difficult to classify but is commonly done by grain type, color, taste, and background. mugi (麦): barley; tsubu (粒): whole wheat/barley; genmai (玄米): brown rice; moromi (醪): chunky, healthy (kōji is unblended) nanban (南蛮): mixed with hot chili pepper for dipping sauce; taima (大麻): hemp seed
Korokke (Japanese: コロッケ; [koꜜɾokke]) is a Japanese deep-fried yōshoku dish originally related to a French dish, the croquette.Korokke is made by mixing cooked chopped meat, seafood, or vegetables with mashed potato or white sauce, usually shaped like a flat patty, rolling it in wheat flour, eggs, and Japanese-style breadcrumbs, then deep-frying this until brown on the outside.
Ponzu is a citrus-based sauce commonly used in Japanese cuisine. It is very tart in flavor, with a thin, watery consistency and a light brown color. Ponzu shōyu or ponzu jōyu is ponzu sauce with soy sauce (shōyu) added, and the mixed product is widely referred to as simply ponzu.
Cream stew (クリームシチュー, kurīmu shichū) is a popular yōshoku dish consisting of meat, usually chicken or pork, and mixed vegetables, onion, carrot, potato, and cabbage, cooked in thick white roux. The vegetables are sauteed before the meat is added with some water. The surface fats are removed by degreasing, and then the roux is ...
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