Download E-books Japanese Cooking : Top 30 Japanese Meals (Mouth Watering, Popular, Healthy And Newest Japanese Appetizer, Main Dish And Salad) PDF

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Fill each of the bowl with curry sauce and use the scallions for topping. ==================== Japanese Style Fish Ingredients 4 firm white fish fillets, about 180 g each 2 tablespoons oil cornstarch, for dusting fish 1 small onion, finely julienned 1 small carrot, cut into matchstick sized pieces 3/4 cup dashi or 3/4 cup chicken stock 1 tablespoon sugar 1 tablespoon sake 2 1/2 tablespoons soy sauce 2 teaspoons cornstarch, mixed with 1/2 cup water 2 tablespoons finely sliced green onions instructions Use the cornstarch for dusting a dish. Sauté the fish fillets in oil in sauté pan till ready and done. Then shift to a plate and raise the temperature in pan. Add in carrots and onion to the pan. Sauté for a few min prior to adding sugar, soy, sake and dashi. Sauté this blend for next 120 seconds. Add in cornflour and water mix into pan. Add in veggie mix. Cook till become thick, approximately 120 seconds. You can serve this tasty sauce over fish fillets. Use little slices of green onion as garnish. =================== Barbecue Pork Loin Sirloin Chops constituents 3 1/2 lbs boneless pork loin chops 1/2 cup soy sauce 2 drops hot sauce 1/4 cup liquid smoke 1/2 cup water 3 teaspoons brown sugar 1 teaspoon ground ginger 2 teaspoons vegetable oil 1 teaspoon white vinegar 1 1/2 teaspoons garlic, minced 2 dashes red pepper flakes 2 dashes onion powder instructions Blend the marinade. Then trim the fat from pork loin sirloin chop and chop them into pieces. Pour the marinade all over the meat in baking dish. Keep in refrigerator, up to 120 min. Coat the grill with cooking spray. Take out the pork from marinade and put on grill. Lower the temperature to moderate, cook, turning from time to time, till pink color is gone from pork, approximately ¼ hour. You can serve this delicious recipe with rice and steamed broccoli. ======================= Japanese Salad Meals Dill and Sour Cream Potato Salad parts 3 lbs unpeeled baby red potatoes 2/3 cup mayonnaise 1 cup sour cream 1 tablespoon fresh dill or 1 teaspoon dried dill 2 teaspoons chopped fresh parsley salt and pepper instructions Boil the potatoes in large size pan till become soft. Drain well and chop into eatable pieces. Mix the rest of items in bowl. Add in hot potatoes. And blend well. Keep in refrigerator for a night. ====================== Japanese Pineapple Coleslaw Ingredients 5 cups cabbage, shredded 1 (20 ounce) cans pineapple, drained and cut into small pieces 1/2 cup half-and-half cream 1 cup mayonnaise 1/4 cup sugar 3 tablespoons vinegar salt and pepper instructions Take cabbage and mix with pineapple. Take vinegar, sugar and mix with mayo and cream. Take cream dressing and add to cabbage and pineapple. Add the salt and pepper according to your own choice and taste. Keep in refrigerator for 120 min. ==================== Delicious Japanese Chickpea Salad Ingredients 15 ounces chickpeas, rinsed and drained 1 cucumber, finely chopped 1 cup grape tomatoes, halved 1/4 cup sweet onion, finely chopped 1 garlic clove, minced 1 1/2 tablespoons fresh parsley, minced 2 tablespoons fresh basil, chopped 4 ounces mozzarella cheese, cubed 1 tablespoon olive oil 2 tablespoons balsamic vinegar 1/4 teaspoon sea salt 4 cups mixed salad greens (optional) instructions Take the chickpeas, tomatoes and combine with cucumber, mozzarella cheese, basil, parsley, garlic and onion and tomato in bowl.

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