Dean and Sue Zemke

Asahikawa, Hokkaido JAPAN

Japanese Recipes

 
ONIGIRI  (pronounced oh nee ghee ree)
 
2 cups warm, cooked, short-grain rice (brown or white)
4 teaspoons of fillings such as canned tuna or salmon, leftover chicken, egg salad
bowl of lightly salted water
 
Wash and dry hands thoroughly, then moisten them with salt water.  This keeps
the rice from sticking to hands and seasons the rice.
Scoop up a handful of rice and make a dent in the middle of the scoop.
Put some filling in the dent.
You may want to make some plain onigiri (without filling) for picky ones!
Close rice over the filling so that you have a rice ball.
Mold the ball into a rough triangle or oval.  Be careful not to pack the rice
too hard or too loosely.  If it's too hard, the rice will be flattened into a sticky
mush.  If it's packed too loosely, the onigiri will fall apart when you try to eat it.
Now eat---with your fingers, of course!
 
The Japanese eat their onigiri wrapped in a sheet of seaweed!
 
Onigiri will keep very well in your refrigerator, covered in plastic wrap or foil.
Leftovers can be eaten as is or broiled for a few minutes, then sprinkled with
soy sauce before serving.
 
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HURRY-UP FRIED RICE
 
3 slices bacon, chopped
1 onion, chopped
2 eggs, slightly beaten
2 green peppers, chopped
4 cups cold cooked rice (Japanese rice is sticky!)
2 tablespoons soy sauce
Dash of salt and pepper
 
Fry the chopped bacon in a dry skillet.  Remove when crisp.  Drain fat into small bowl, leaving one tablespoon in the pan.  Then fry the onions until golden brown.  Add the eggs and stir until slightly set.  Remove from pan.
 
Fry the rice in another tablespoon of bacon fat and when thoroughly heated, put back the onions, eggs, and bacon*, season with soy sauce and pepper and serve immediately.  Serves 3-4 people.
 
Leftovers from the refrigerator may be added to this basic  recipe, such as small amounts of vegetables and other meats, chopped and diced.  Mushrooms or bamboo sprouts add a subtle flavor.
 
*Bacon may also be crumbled and sprinkled over the top of the rice after putting it in a serving dish.
 
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CHICKEN RICE
 
10 cups cooked hot rice (sticky)
2 cups mixed vegetables
2 cups ketchup
3 chicken breasts in bite size pieces
1 large onion, chopped
Salt and pepper to taste
 
Cook rice.  While cooking, put a little oil in a pot, add the chicken, onion, and mixed vegetables.  When chicken is done, add ketchup.
 
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OKONOMI YAKI  (CABBAGE PANCAKES)
 
Batter:  1 egg
             2 cups water
             1/2 t. salt
             enough flour to make a thin pancake batter
 
Main ingredients: 
     1/2 med. head cabbage, thinly sliced
     1 to 2 long onions, thinly sliced
     5 to 6 slices ham, chopped
     1/2 to 1 carrot, shredded
     1/4 lb. ground beef, browned
 
Prepare batter.  Mix batter and main ingredients and fry on a hot griddle or frying pan which has been greased.  Cook well on both sides.  Serve with a bowl of rice.
 
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NIKU DONBURI  (RICE-COVERED MEAT)
 
6 cups hot cooked rice
1 large onion chopped
1/2 cup soy sauce
3 Tbsp. honey or sugar
1 lb. hamburger
1 large grated carrot
4 eggs slightly beaten
1 cup water
 
While rice is cooking, brown hamburger and onion in a 10 inch skillet.  Add soy sauce, honey or sugar, and water and blend well.  Even out in pan and place carrot evenly on top.  Add the beaten eggs over the top and cover.  When egg is set, the topping is done.  Put a serving of rice in a bowl, place hamburger mixture on top and serve.
 
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INGEN NO GOMA-AE  (SESAME GREEN BEAN SALAD)
 
1 lb. fresh green beans
5 1/2 cups water to boil beans
1/2 tsp. salt
Sesame Dressing:
  5 Tbsp. toasted, ground sesame seeds
  2 1/2 Tbsp. soy sauce
  3 Tbsp. apple cider vinegar
 
Remove the strings from both sides of the green beans, snapping off both ends.  Cut into 2 inch lengths.
Boil water in a pot with a pinch of salt, add string beans, and boil for 3-5 minutes or until soft.  Do not overcook.  Drain in a colander.
Mix the ingredients for the sesame dressing in a mixing bowl.  Add the beans and toss thoroughly until well-coated.  Serve while still warm.
 
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TSUKUNE
 
1/2 lb. ground chicken
1/3 cup chopped onion
2 Tbsp. corn starch
1 tsp. sugar
1 egg
 
Mix all together and make small patties (about tablespoon size). Fry in a small amount of oil. Remove from pan. Mix together 1/3 cup soy sauce, a small amount of water and a small amount of sugar (I add the sugar and water according to my taste). Heat the liquid in the fry pan and then add the patties and heat through. Remove patties and liquid to serving dish and sprinkle with sesame seeds. Serve with rice. Servings: 2 to 3.
 

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