Japanese Recipes | Eat Your Books

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Spinach and tofu salad

from City Kitchen at The New York Times City Kitchen at The New York Times by David Tanis
Categories: Salads; Dressings & marinades; Main course; Fall / autumn; Japanese; Vegan; Vegetarian

Ingredients: firm tofu; soy sauce; toasted sesame oil; rice wine vinegar; sake; fresh ginger; ground cayenne pepper; spinach; white miso; cucumbers; daikon radishes; frozen edamame; sesame seeds; pumpkin seeds; dry-roasted peanuts; limes or lemons

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Crisp tofu katsu with lemon-tahini sauce

from The New York Times Cooking The New York Times Cooking
Categories: Main course; Japanese; Vegetarian

Ingredients: quinoa; safflower oil; eggs; panko breadcrumbs; granulated onion; firm tofu; shiitake mushrooms; red quinoa; tahini; lemons; reduced salt soy sauce; cauliflower; parsley

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Tofu with spicy miso pork sauce (Japanese-style mabo dofu)

from Kavey Eats Kavey Eats by Kavey Favelle and Luiz Hara
Categories: Stir-fries; Main course; Japanese

Ingredients: brown miso; tobanjan; soy sauce; mirin; sesame oil; firm tofu; sunflower oil; fresh ginger; long red chillies; minced pork; toasted sesame oil; spring onions; toasted sesame seeds; shichimi

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Miso soup with shrimp and broccoli

from Whole Foods Market Whole Foods Market
Categories: Soups; Japanese; Dairy-free; Low sugar

Ingredients: vegetable broth; udon noodles; frozen shrimp; white miso; fresh ginger; green onions; crushed red chile pepper

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Creamy chicken broth ramen (Miso tori paitan ramen)

from Serious Eats Serious Eats
Categories: Soups; Fall / autumn; Winter; Japanese

Ingredients: chicken pieces; leeks; onions; carrots; garlic; fresh ginger; kombu; chicken broth; katsuobushi; red miso; ramen noodles; white onions; scallions; limes; dry sake; lemons

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Chicken paitan broth (Tori paitan dashi)

from Serious Eats Serious Eats
Categories: Stocks; Cooking ahead; Fall / autumn; Winter; Japanese

Ingredients: chicken pieces; leeks; onions; carrots; garlic; fresh ginger; kombu; chicken broth

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Pressure cooker chintan shoyu ramen

from Serious Eats Serious Eats
Categories: Soups; Dressings & marinades; Japanese

Ingredients: kosher salt; pork belly; kombu; katsuo-bushi; dry sake; Japanese dark soy sauce; whole chicken; leeks; onions; carrots; garlic; fresh ginger; lemons; ramen noodles; white pepper; scallions

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Homemade ramen noodles

from Serious Eats Serious Eats
Categories: Pasta, doughs & sauces; How to...; Japanese; Vegan; Vegetarian

Ingredients: gluten-free white bread flour; vital wheat gluten; baking soda

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Udon noodles with red cabbage and cauliflower (page 11)

from The Guardian Feast Supplement, December 1, 2018 The Guardian Feast Supplement, December 1, 2018 by Meera Sodha
Categories: Pasta, doughs & sauces; Main course; Japanese; Vegan; Vegetarian

Ingredients: red cabbage; cauliflower; rapeseed oil; light soy sauce; spring onions; ready-to-wok udon noodles; curry powder; mirin; limes; pink pickled ginger; sesame seeds

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Teriyaki salmon

from Traeger Wood Pellet Grills Traeger Wood Pellet Grills
Categories: Children & baby food; Dressings & marinades; Grills & BBQ; Main course; Picnics & outdoors; Japanese

Ingredients: ginger root; oranges; salmon fillets; soy sauce; garlic; sesame seeds; scallions; toasted sesame seeds

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Japanese chestnut tea cake (page 108)

from Food & Wine Magazine, December 2018 Food & Wine Magazine, December 2018
Categories: Cakes, large; Afternoon tea; Dessert; Japanese

Ingredients: butter; chestnut paste; eggs; egg yolks; gold rum; almond flour; packaged cooked chestnuts; crème fraîche

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Indian peanutty noodles

from Food52 Food52
Categories: Pasta, doughs & sauces; Chutneys, pickles & relishes; Quick / easy; Main course; Lunch; Cooking for 1 or 2; Winter; Indian; Japanese; Vegan; Vegetarian

Ingredients: raw peanuts; ground cumin; chile powder; udon noodles; broccoli; red bell peppers; scallions; light soy sauce

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How to make homemade panko breadcrumbs

from Bake at 350 Bake at 350 by Bridget Edwards
Categories: How to...; Japanese

Ingredients: white bread

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Furikake fish finger bao

from Great British Chefs - Chef Recipes Great British Chefs - Chef Recipes by Jeremy Pang
Categories: Fried doughs; Quick / easy; Sandwiches & burgers; Sauces for fish; Bread & rolls, savory; Main course; Chinese; Japanese

Ingredients: hard-boiled eggs; pickled gherkins; Kewpie mayonnaise; bao buns; firm white fish fillets; seasoned flour; eggs; panko breadcrumbs; furikake; mixed salad leaves; plain flour; fast-action dried yeast; caster sugar

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Uptown Taiwanese omelet rice chez Huang (Huángjiā dànbāofàn / 黃家蛋包飯)

from Madame Huang's Kitchen Madame Huang's Kitchen by Carolyn Phillips
Categories: Egg dishes; Stir-fries; Rice dishes; Main course; Chinese; Japanese

Ingredients: merguez sausages; walnuts; short-grain brown rice; asparagus; fish sauce; catsup; scallions; eggs

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Crispy chicken, marmite and soy sauce with sweet cucumber and wakame pickle - Marmite chicken

from Kavey Eats Kavey Eats by Kavey Favelle and Luiz Hara
Categories: Chutneys, pickles & relishes; Main course; Japanese

Ingredients: chicken thighs; soy sauce; sunflower oil; potato starch; spring onions; Marmite; dark soy sauce; mirin; sake; rice wine vinegar; cucumbers; red chillies; wakame

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EYBDigital RecipeEYBD Recipe
Sesame caramel ice cream (page 221)

from Nikkei Cuisine: Japanese Food the South American Way Nikkei Cuisine by Luiz Hara
Categories: Ice cream & frozen desserts; Dessert; Japanese; South American

Ingredients: toasted sesame seeds; granulated sugar; milk; double cream; eggs; egg yolks; caster sugar

Accompaniments: Banana & Nutella gyoza with a dusting of sweetened toasted soybean powder

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Brown banana katsu curry with breaded cauliflower steaks (page 20)

from The Guardian Feast Supplement, November 10, 2018 The Guardian Feast Supplement, November 10, 2018 by Tom Hunt
Categories: Curry; Rice dishes; Main course; Japanese; Vegetarian

Ingredients: onions; turmeric; curry powder; tomato ketchup; soy sauce; vegetable stock; apples; overripe bananas; eggs; breadcrumbs; cauliflower; rice; spring onions; sesame seeds

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A hearty Japanese miso soup with sake lees, pork belly & root vegetables (page 121)

from Nikkei Cuisine: Japanese Food the South American Way Nikkei Cuisine by Luiz Hara
Categories: Soups; Main course; Japanese

Ingredients: dashi; white radishes; carrots; pork belly; brown miso; sake lees; spring onions

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Seafood okonomiyaki (page 68)

from Waitrose Food Magazine, November 2018 Waitrose Food Magazine, November 2018 by Jun Tanaka
Categories: Pancakes, waffles & crêpes; Appetizers / starters; Fall / autumn; Japanese

Ingredients: eggs; dashi; pointed cabbage; beansprouts; cooked mussels; king prawns; tomato ketchup; Worcestershire sauce; mayonnaise; salad onions; sushi nori; sushi ginger

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Easy Japanese burgers

from Stonesoup Stonesoup by Jules Clancy
Categories: Sandwiches & burgers; Main course; Cooking for 1 or 2; Japanese

Ingredients: ground beef; green onions; miso paste; mayonnaise; baby spinach; sunflower seeds

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Ginger miso soup

from Leite's Culinaria Leite's Culinaria by Lindsay-Jean Hard
Categories: Soups; Main course; Japanese; Vegan; Vegetarian

Ingredients: sesame oil; fresh ginger; scallions; turnip greens; vegetable broth; white miso; firm tofu

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Fresh oysters, ponzu jelly & orange (page 46)

from Nikkei Cuisine: Japanese Food the South American Way Nikkei Cuisine by Luiz Hara
Categories: Canapés / hors d'oeuvre; Small plates - tapas, meze; Cooking for 1 or 2; Japanese; Peruvian

Ingredients: oysters; oranges; dashi; gelatine powder; soy sauce; limes

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Soba pancake with scallions and ginger

from The Washington Post The Washington Post
Categories: Pancakes, waffles & crêpes; Quick / easy; Appetizers / starters; Lunch; Main course; Side dish; Suppers; Dinner parties/entertaining; Japanese; Vegan; Vegetarian

Ingredients: soba noodles; scallions; reduced salt soy sauce; toasted sesame oil; ginger root; peanut oil

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Miso ramen with butternut squash, tofu and kimchi (page 23)

from The Guardian Feast Supplement, October 27, 2018 The Guardian Feast Supplement, October 27, 2018 by Gizzi Erskine
Categories: Pasta, doughs & sauces; Main course; Fall / autumn; Japanese; Vegetarian

Ingredients: coconut oil; onions; garlic; fresh ginger; curry powder; ground coriander; turmeric; chilli oil; white miso; mirin; nutritional yeast flakes; Marmite; dark soy sauce; soy milk; shiitake mushrooms; firm tofu; teriyaki sauce; hard-boiled eggs; buckwheat noodles; roasted butternut squash; kimchi; spring onions; chilli powder; sesame seeds

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from City Kitchen at The New York Times City Kitchen at The New York Times by David Tanis

from The New York Times Cooking The New York Times Cooking

from Kavey Eats Kavey Eats by Kavey Favelle and Luiz Hara

from Whole Foods Market Whole Foods Market

from Serious Eats Serious Eats

from Serious Eats Serious Eats

from Serious Eats Serious Eats

from Serious Eats Serious Eats

Udon noodles with red cabbage and cauliflower (page 11)

from The Guardian Feast Supplement, December 1, 2018 The Guardian Feast Supplement, December 1, 2018 by Meera Sodha

from Traeger Wood Pellet Grills Traeger Wood Pellet Grills

Japanese chestnut tea cake (page 108)

from Food & Wine Magazine, December 2018 Food & Wine Magazine, December 2018

from Food52 Food52

from Bake at 350 Bake at 350 by Bridget Edwards

from Great British Chefs - Chef Recipes Great British Chefs - Chef Recipes by Jeremy Pang

from Madame Huang's Kitchen Madame Huang's Kitchen by Carolyn Phillips

from Kavey Eats Kavey Eats by Kavey Favelle and Luiz Hara

Sesame caramel ice cream (page 221)

from Nikkei Cuisine: Japanese Food the South American Way Nikkei Cuisine by Luiz Hara

Brown banana katsu curry with breaded cauliflower steaks (page 20)

from The Guardian Feast Supplement, November 10, 2018 The Guardian Feast Supplement, November 10, 2018 by Tom Hunt

A hearty Japanese miso soup with sake lees, pork belly & root vegetables (page 121)

from Nikkei Cuisine: Japanese Food the South American Way Nikkei Cuisine by Luiz Hara

Seafood okonomiyaki (page 68)

from Waitrose Food Magazine, November 2018 Waitrose Food Magazine, November 2018 by Jun Tanaka

from Stonesoup Stonesoup by Jules Clancy

from Leite's Culinaria Leite's Culinaria by Lindsay-Jean Hard

Fresh oysters, ponzu jelly & orange (page 46)

from Nikkei Cuisine: Japanese Food the South American Way Nikkei Cuisine by Luiz Hara

from The Washington Post The Washington Post

Miso ramen with butternut squash, tofu and kimchi (page 23)

from The Guardian Feast Supplement, October 27, 2018 The Guardian Feast Supplement, October 27, 2018 by Gizzi Erskine

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