Japanese Food

Yes. There's the recipe of sushi 2½ cups Japanese short-grain rice (like Koshihikari rice) 2½ cups cold water 4 tablespoons rice vinegar 3 tablespoons superfine (caster) sugar 2 teaspoons salt Your choice of fillings (see Sushi roll variations below) 6 sheets nori Japanese soy sauce PLACE the rice in a colander and rinse thoroughly under the tap until the water runs clear, then drain well. PLACE the rice and the cold water in a medium saucepan and bring to the boil. COVER the saucepan, turn the heat down to very low, and cook for 15 minutes without lifting the lid. TURN off the heat and allow to stand 10 minutes more, still covered, then spoon the rice into a large bowl. MIX together the vinegar, sugar and salt in a small bowl until the sugar dissolves, then drizzle over the rice. MIX together gently to coat the rice with the sushi vinegar, then set aside to cool to room temperature. TOAST each nori sheet very lightly by passing back and forth quickly over a stove-top hot plate (don't place it too close to the heat or else the delicate nori will burn). Smoked salmon and asparagus sushi rolls. Cut 6 oz (180g) of smoked salmon into thin strips. Lightly steam 12 trimmed asparagus spears, then refresh them in cold water. Smear a small amount of wasabi in a horizontal line across the middle of each rice-topped nori sheet and arrange equal amounts of salmon and asparagus on top. Roll the sushi up and cut into 1½-inch rounds to serve. Tuna and cucumber sushi rolls. Cut a 10 oz (300g) piece of very fresh raw tuna into thin strips. Peel and remove the seeds from half a small-sized cucumber and cut the flesh into thin strips. Smear a small amount of wasabi in a horizontal line across the middle of each rice-topped nori sheet and arrange equal amounts of tuna and cucumber on top. Roll the sushi up and cut into 1½-inch rounds to serve. Shrimp and vegetable sushi rolls. Cut 12 large peeled, cooked shrimp (prawns) in half lengthways. Peel and remove the seeds from half a small-sized cucumber and cut the flesh into thin strips. Trim and cut 2 scallions (spring onions) into thin diagonal slices and thinly slice the flesh of ½ an avocado. Smear a small amount of wasabi in a horizontal line across the middle of each rice-topped nori sheet and arrange equal amounts of each filling on top. Roll the sushi up and cut into 1½-inch rounds to serve.

no i cant cook japanese food

nope.......

I haven't tried to cook japanese food. I love to eat it, especially calefornian rolls I look forward, to watching this post for recipes

Gyoza is originally a Chinese dish, which has become very popular across Japan. This recipe shows how to make the gyoza dough and the gyoza filling. The time consuming and difficult part of making of the dough can be skipped by buying premade dough pieces, which are available at some Japanese and Chinese grocery stores. Ingredients: (for 30 Gyoza) Dough: 170 mL water 200 g strong flour Filling: 200 g ground pork Cabbage Nira*: can be substituted by leek or green onion Leek or Green onion Garlic Ginger Sake* Soya sauce, salt, and pepper Sesame oil Dipping Sauce: Soya sauce Vinegar * This ingredient may not be available in Western supermarkets, but you should be able to find it in Japanese grocery stores that exist in most large European and American cities. Preparation: Dough: Mix the water and the flour to a dough that should not be sticky but as soft as an ear lobe. Put a wet towel over the dough, and let it stand for several minutes. Separate the dough in 30 pieces, and form each of them to very thin discs with a diameter of about 10 cm. The middle of each disc should be a little bit thicker than the edge. Filling: Cut some green, outer cabbage leaves, some green onion (or leek), nira, ginger, and garlic in very small pieces. The amount of these ingredients should equal the amount of meat. Do it as you like. Put some salt on the cabbage, and let it stand for five minutes. Then press the water out of the cabbage pieces. Mix the cabbage, green onion (or leek), nira, ginger, garlic, and the ground pork all together, and add some salt, pepper, soya sauce, sake, and sesame oil. Mix it all very well. Making and frying the Gyoza: Put some of the filling onto a piece of dough. Remember that the filling should suffice for 30 gyoza pieces. Moisten the edge of the dough with water. Moisten only a semicircle, not all the way around. Close the gyoza. While closing it, fold the edge about 6 times as shown on the image. Put the gyoza on the table as shown in the image. Fry the Gyoza in a little bit of hot oil until the bottom is brownish, then add water so that the gyoza are in the water with about half of their hight. Keep the high heat and wait until all the water has vaporized. Then remove the gyoza from the heat. Dipping sauce: Mix the same amounts of soya sauce and vinegar together. Serving and eating: Eat gyoza pieces after dipping them in the dipping sauce.

I didn't tried yet :(

Ask japanese people they will show you recipe

nope.......

Nope, but I sure can eat it!

hi im not sure how to cook japenese food but would be very interested in cooking some.