Japanese

Crispy Tofu Triangles with Asian Dipping Sauce from The Whole Family Cookbook

Add this recipe to ZipList! Crispy Tofu Triangles with Asian Dipping Sauce Recipe from The Whole Family Cookbook, by Michelle Stern Makes 4 to 6 servings For the Crispy Tofu: 2 packages extra-firm tofu, preferably organic 3 tablespoons canola oil For the Asian Dipping Sauce: 2 tablespoons soy sauce 1 tablespoon sesame oil 1/2 tablespoon […]

Orange Mochi Pancakes Makes approximately 16 (4-inch) pancakes 3/4 cup all-purpose flour 3/4 cup mochiko (sweet rice flour) 3 tablespoons granulated sugar 4 teaspoons baking powder 1/4 teaspoon ground allspice 1/8 teaspoon kosher salt 2 large eggs 1 cup milk 1/4 cup vegetable oil 1 tablespoon grated orange zest 1. Whisk the dry ingredients: Whisk […]

Japanese Steamed Egg Buns (Mushi Pan) Makes 8 buns 2 eggs, beaten 3 tablespoons granulated sugar 3 tablespoons sweetened condensed milk 2 tablespoons milk 2 tablespoon vegetable oil 1 teaspoon vanilla extract 2/3 cup all-purpose flour 2 teaspoons baking powder 1. Preheat a steamer filled with water on high heat. 2. Whisk together the beaten […]

So now that I’ve opened up the steamed bun floodgate, I can’t help myself! Today I’m sharing a recipe for Steamed Peanut Butter and Jelly Buns (aka, PB&J Man) over on The Family Kitchen. These steamed buns are a fun new twist on the classic peanut butter and jelly sandwich, and would make a fantastic […]

Nikuman Makes 8 buns For the dough: 2 1/2 cups all-purpose flour 4 teaspoons baking powder 1/4 cup granulated sugar 2/3 cup warm milk For the filling: 4 ounces ground pork 1/3 onion, finely chopped 1.5 ounces boiled bamboo shoots, finely chopped 2 teaspoons finely grated fresh ginger 2 teaspoons chili garlic sauce 2 teaspoons […]

Add this recipe to ZipList! Shrimp Pork Dumplings (Ebi to Butaniku no Gyoza) Makes 20 dumplings Recipe Notes: The assembled dumplings can be covered with plastic wrap and refrigerated for several hours, then cooked straight from the refrigerator. If you want to freeze them—place them on a baking sheet lined with parchment paper, freeze them […]

Tori No Mizutaki—Chicken & Vegetable Hot Pot Makes approximately 6 servings Recipe Notes: If you can’t find shiitake mushrooms, you can use your favorite mushrooms instead. For a heartier meal, serve this nabe with steamed rice or noodles. 8 cups water 1 large piece of kombu (about 30 square inches) (optional) 4 boneless, skinless chicken […]

Sweet Potato Ginger Risotto Makes 3 – 4 servings 1/4 cup olive oil 1 small onion, minced 1 cup rice 4 to 6 cups warm dashi salt 1 cup sweet potato cubes (1/2-inch cubes) 1 tablespoon minced fresh ginger 1 tablespoon unsalted butter 1. Heat the olive oil in a large sauce pan over medium […]

Add this recipe to ZipList! Chex Mix Arare Adapted from Erin’s (Food For Thought) recipe Makes about 14 cups of snack mix Recipe Notes: You can use whatever cereals or snacks that you love in your Chex Mix. Just make sure you use a total of 13 cups! I used a combination of cashews and […]

Kabocha Sweet Potato Pomegranate Soup Adapated from Elizabeth Andoh’s “Ohisama No Wan” Recipe (p.80), An American Taste of Japan Makes 4 servings 1/2 tablespoon butter 3 tablespoons minced shallots 1 tablespoon all-purpose flour 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 3 cups chicken stock 2 tablespoons freshly grated ginger 1/3 kabocha squash, peeled […]

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