JAPANESE CUCUMBER RECIPES

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JAPANESE CUCUMBER SALAD RECIPE - FOOD.COM



Japanese Cucumber Salad Recipe - Food.com image

Make and share this Japanese Cucumber Salad recipe from Food.com.

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4 serving(s)

Number Of Ingredients 8

2 cups thinly sliced cucumbers (Japanese, English, or regular)
1/2-1 teaspoon salt (to taste)
1/4 teaspoon pepper
1 tablespoon sugar (or slightly less honey)
1 tablespoon soy sauce
1/4 cup rice wine vinegar
1 teaspoon sesame oil
2 teaspoons sesame seeds

Steps:

  • If using English or regular cucumbers, they need to be peeled, cut lengthwise, seeded and sliced into thin half moons.
  • In a large bowl, combine cucumbers, salt and pepper, mix well.
  • Add sugar(or honey), soy sauce, rice wine vinegar and sesame oil and mix well.
  • Sprinkle with sesame seeds and mix.
  • Let marinate for 20 minutes before serving.
  • Adjust seasonings before serving.

Nutrition Facts : Calories 41.5, FatContent 1.9, SaturatedFatContent 0.3, CholesterolContent 0, SodiumContent 543.3, CarbohydrateContent 5.7, FiberContent 0.5, SugarContent 4.1, ProteinContent 1.1

GYOZA (JAPANESE DUMPLINGS) RECIPE | EPICURIOUS



Gyoza (Japanese Dumplings) Recipe | Epicurious image

I still have fond memories of learning to make these with my mum in our kitchen. Gyoza are very versatile—you can pan-fry, steam, boil or deep-fry them, or simply add a couple to your noodle soup. These dumplings also freeze well in zip-lock bags.

Provided by Sachie Nomura

Total Time 55 minutes

Yield 50 dumplings

Number Of Ingredients 13

1 packet 50 gyoza wrappers
1/8 cabbage
1 teaspoon salt
400 g lean pork or chicken
1/2 bunch garlic chives, finely chopped
4 dried shiitake mushrooms, soaked in hot water and finely chopped
1 tablespoon grated ginger
2 teaspoons soy sauce
2 teaspoons sesame oil, plus 2 teaspoons extra, for cooking
Pinch of salt
2 tablespoons soy sauce
2 tablespoons rice vinegar
La-yu (Japanese chilli oil), optional

Steps:

  • Dice cabbage finely and sprinkle with 1 teaspoon salt. Give it a bit of a massage. Leave for 10–15 minutes and then squeeze with your hands to remove any moisture.
  • With your hands thoroughly mix together cabbage, ground meat, chives, mushrooms, ginger, soy sauce, sesame oil and pinch of salt.
  • Dry your hands completely (or wrappers will stick). Place a gyoza wrapper on one hand and put 1 teaspoon filling in centre of wrapper.
  • Brush edge of half the wrapper with cold water. Make a semi-circle by folding the wrapper in half. Pinch open sides of wrapper together with your fingers and seal the top.
  • Place a large frying pan over medium-high heat, add 2 teaspoons sesame oil and arrange 20–25 gyoza in pan. Add 200ml water to cover bottom of pan, cover with lid and cook on medium-high heat for 6–7 minutes or until translucent, cooked and no liquid is left in pan. Take off lid and cook for another 30–60 seconds for the bottoms to go crunchy. Cook remaining gyoza or freeze them.
  • Mix together soy sauce, vinegar and chilli oil, if using. Serve gyoza hot with dipping sauce.

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KARAAGE (JAPANESE FRIED CHICKEN) RECIPE - NYT COOKING
At Kunyan, a ramen shop in a mountain hot-spring town near the Sea of Japan, fried chicken is served until 2 a.m., or whenever the last customer leaves. The flesh is firm and flavorful with sweetened soy and garlic, coated in a fox-colored crust of potato starch that stays crisp on the table through a second round of highballs. Kunyan’s “mama,” who presides over pan-frying gyoza and pouring frothy Super Dry beer, would never give up her recipe, but the flavors in this version are awfully similar. To approximate the best Japanese chicken — meatier, fattier, and more flavorful than American supermarket meat — buy your chicken from a farmers' market, and debone it yourself or ask a butcher. Don’t feel pressure to do it perfectly: The pieces will be encrusted in a crisp coating, and the leftover bones make great stock.
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GYOZA (JAPANESE DUMPLINGS) RECIPE | EPICURIOUS
I still have fond memories of learning to make these with my mum in our kitchen. Gyoza are very versatile—you can pan-fry, steam, boil or deep-fry them, or simply add a couple to your noodle soup. These dumplings also freeze well in zip-lock bags.
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KARAAGE (JAPANESE FRIED CHICKEN) RECIPE - NYT COOKING
At Kunyan, a ramen shop in a mountain hot-spring town near the Sea of Japan, fried chicken is served until 2 a.m., or whenever the last customer leaves. The flesh is firm and flavorful with sweetened soy and garlic, coated in a fox-colored crust of potato starch that stays crisp on the table through a second round of highballs. Kunyan’s “mama,” who presides over pan-frying gyoza and pouring frothy Super Dry beer, would never give up her recipe, but the flavors in this version are awfully similar. To approximate the best Japanese chicken — meatier, fattier, and more flavorful than American supermarket meat — buy your chicken from a farmers' market, and debone it yourself or ask a butcher. Don’t feel pressure to do it perfectly: The pieces will be encrusted in a crisp coating, and the leftover bones make great stock.
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