Japanese Recipes

[nodachi]

I miss Japanese food. I like to cook, too. Please submit your favorite Japanese foods and the recipes if you have them. Thank you.

[xvikingx]

I know exactly how you feel. I used to work in a tonkatsu-ya. This is a good website that is full of recipies and actually alot of other useful info. Enjoy.

http://japanesefood.about.com/cs/recipeindex/index.htm

[nodachi]

Awesome, thanks for the link.

Everyone else, keep them coming.

And especially if anyone has Ramen recipes, then you would be my hero!!! Not that bagged crap, but the real Ramen-ya stuff! I had that stuff at least twice a week. Yes, I know it's sad, but that stuff is good!!!

[kendomushi]

Two of my own recipies, admitedly perhaps a bit slanted for my gaijin tastes, but simple to make and tastey I think.
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Karaage

1lb boneless chicken breast cut into 1” – 1.5” cubes
Mirin
Sake
Shoyu
Ginger Root, about 2”
Chinese Mustard – 1 heaping TBSP
Corn Starch
Cooking Oil
Tare or preferred dipping sauce

Place chicken into a large bowl. Cover with a mixture of 1/3 mirin, 1/3 sake, and 1/3 shoyu. Add the heaping tablespoon of Chinese mustard. Grate ginger root straight into the bowl. Mix all contents well. Cover with cling film and place in the refrigerator overnight. The following day, heat about 1” of oil in a large fry pan. Roll chicken in cornstarch and fry in the oil until dark brown. Serve with a bowl of tare or your preferred dipping concoction on the side.
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Curried Chahan

1 lb. Boneless skinless chicken breast
1 medium yellow onion
2” ginger root
2 medium carrots
3 piman
¼ cup corn
3 cups cooked rice
Mirin
Shoyu
Curry Powder

Finely chop or puree the chicken and all vegetables except the corn and mix together. Add the corn and mix as well. Place the lot in a large wok or fry pan and add 1tsp of mirin and 2 tsp of shoyu. Stir frequently to prevent sticking and sprinkle liberally with curry powder making sure it is completely mixed through and the whole begins to take on a slight coloring of curry.
Add the cooked rice to the wok. Sprinkle with ½ tsp shoyu and about the same amount of curry powder. Fold the lot together. When it all starts to take on the yellow-brown color of the curry powder check the flavor. Unless you want more spice it is done. Place in rice cooker to keep warm.

[Hai_hai]

S&B curry and rice. Directions on the back of the box.