I'd like to learn how to cook Japanese food. What would you recommend as an easy dish to start with?
2 Chicken breasts - boned and skinned
4 tablspoonsTeriyaki sauce
2 tablespoons Soy sauce - light low soduin
A little sugar (optional) about a teaspoon
2 tablespoons Sunflower oil
You can choose to cut the chicken in strips and add veges that have also been cut in strips. (Carrots, green peppers, onions).
Marinate the chicken in the sauces and sugar, then saute until cooked. You can also use enough teriyaki to make a sauce. Use up the juices from the marinade as well to make the sauce.
I suppose I'm looking for a more traditional Japanese recipe. There used to be a restaurant that I went to and they didn't use any oils or sauces in their dishes. Wish I could remember what the name of the restaurant was. But TY How are you doing?
Hanging in there. I have some traditional recipes but they take a bit of doing and use more ingredients. You could omit the oil from this since the chicken has its own fat.
Pick a dish from this 15-course feast we enjoyed in Japan. Waiters with stacked trays brought a non-ending flow of dish after dish to each table, while dispatching finished ones. What came first were pre-heated Sake containers and cups so we could acknowledge our table partners. Then the food service began in earnest with bowls of hot, spicy Miso Soup. (OFTEN SERVED AT THE END OF THE MEAL) Next came plates with several Sushi and Sashimi choices and a Salad, followed by a palate cleansing lemon custard. Service then kicked into high gear. Immediately, each table received a platter with a cooked White Fish and a slab of Grilled Salmon with Bacon Rind. Next came the meat; Roast Pork Spareribs and Pork Steak smothered in Mushrooms. Then, just in case any one was still hungry, bowls of Peal & Eat Shrimp and Stir-Fried Vegetables. All the while beer and sake was a refill after refill. A Lime custard ended the feast, except for a Sake refill to salute the Chef. Of course, that's for way down the road. Start with rice and add veggies, your choice of meat or fish. The sauce and sesoning is up to, but always remember to fill your guests with green tea. David Russell
I would joking recommend rice although by my own experience, I know that it is not simple, especially in Japanese cooking. I like rice to be puffy yet flaky. My grandmother always said to work it with a fork once you take it off the boil...never a spoon...that gives the separation and fluffiness which is desireable. Most oriental restaurants tend to use rice cookers which employ steam more so that absorption of moisture under the boil. The rice is far more gummy but that seems to be a desire in oriential style cooking. So, I best say that if you want something challenging, start with the heart of the genre and master the rice, then build from there. WB
California rolls are pretty easy to make. You just need to get the dried seaweed squares and practice your sushi rolling technique. When I make California rolls, all I need is rice, and imitation crab meat, avocado, and cucumber cut into thin strips. Very light and healthy and it doesn't take much time to prepare.
Lesson 8 - Learn to Cook
Learn everything you need to know to visit a sushi bar or make your own at home! read more
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