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Showing: Agedashi-esque Tofu - Easy Mochi

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Agedashi-esque Tofu

Submitted by: SMACPRODUCTIONS

Tofu is coated with cornstarch and then deep-fried. It's served with green onions and hoisin sauce. Use any dipping sauce you prefer.

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Ashley's Chicken Katsu with Tonkatsu Sauce

Submitted by: BASKETBALLGIRL

Panko (Japanese bread crumbs) crusted fried chicken breasts with a sweet Tonkatsu dipping sauce. Serve with your choice of steamed white rice, shredded cabbage, or even mashed potatoes.

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Asian Crab and Cuke Salad

Submitted by: C.H.

A light and refreshing cucumber salad with imitation crab.

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Bonito Dashi

Submitted by: lomagu

This standard Japanese soup stock is a simple tea of seaweed and dried fish.

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Broiled Mochi with Nori Seaweed

Submitted by: Naomi

Sweet, sticky rice cake squares are dipped in soy sauce and wrapped in strips of dried seaweed to make a delectable Japanese treat.

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Butter Mochi

Submitted by: Lea

Home Town: Honolulu, Hawaii, USA

Butter and coconut milk flavor this sweet, baked, Japanese treat.

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This is a delectably rich, buttery, and simple-to-make rendition of the traditional Japanese dessert of red-bean mochi. Traditional Japanese mochi is made from sweet rice flour mixed with water, steamed, and formed into small patties filled with sweetened red bean paste and lightly dusted with confectioner's sugar. This butter mochi cake is a westernized version of the traditional mochi, for it incorporates butter, milk, eggs, and vanilla and is baked.

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California Roll Sushi

Submitted by: Erin

Living In: University Place, Washington, USA

Make your own delicious California sushi rolls with seaweed sheets, sweet and tangy sushi rice, cucumber, avocado, and a creamy imitation crab filling.

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Chakin Sushi

Submitted by: HIRO

Home Town: Kyoto, Kyoto, Japan

Living In: Los Angeles, California, USA

This is Japanese girl's festival food. This sushi is wrapped in very thin egg sheets. Inside is a vinegar rice ball. I used an Italian parsley sprig as the tie. The look is so cute!

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Chi Chi Dango Mochi

Submitted by: dewny

Soft and chewy Japanese dessert. A tradition of boy's or girl's day. Great for a snack for picnics or parties. This recipe is easy to make, but do not try cheating and double it. The directions should be followed exactly.

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Chicken Hekka

Submitted by: Jim

A gingery Asian stir fry with heaps of carrot, onion, bamboo shoots, and mushrooms served over delicate rice noodles.

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Chicken Katsu

Submitted by: SAKURAGIRL1

Home Town: Concord, California, USA

Living In: Martinez, California, USA

This is my family recipe for Chicken Katsu - Japanese style fried chicken. Can also be used to make Tonkatsu, just use pork cutlets instead of chicken. Serve with white rice and tonkatsu sauce.

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Cold Szechuan Noodles and Shredded Vegetables

Submitted by: Juanita Peek

Japanese soba noodles are marinated in tamari, sesame oil, rice wine vinegar, white sugar and chili oil, then tossed with julienned carrots and red bell peppers for a delicious cold salad with an Asian flair.

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Cream Cheese and Crab Sushi Rolls

Submitted by: Samantha

Delicious and surprisingly simple sushi rolls with imitation crab, cream cheese and cucumber.

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Crispy Shrimp Tempura

Submitted by: S. Sundt

Living In: Springfield, Virginia, USA

Served as an appetizer, first course, or main dish, these crisply fried Japanese-style shrimp are sure to impress. Be sure to team them up with a soy or tempura dipping sauce.

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Cucumber and Avocado Sushi

Submitted by: Lexi S.

Home Town: San Francisco, California, USA

Cucumber and avocado sushi! These rolls are easy to make and you can add either fake crab or smoked salmon. Serve with teriyaki or soy sauce and wasabi!

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Cucumber Sunomo

Submitted by: CHRISTYJ

Living In: Eureka, California, USA

These thinly-sliced marinated cucumbers make a refreshing addition to a salad, or a nice side dish for a barbecue. We think they 'd even be great on an open face sandwich on pumpernickel or rye bread.

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Dashi Stock (Konbudashi)

Submitted by: Kyle Hildebrant

Living In: Phoenix, Arizona, USA

This is real dashi stock from scratch, not made with instant granules or packets. A clear, pure, savory stock made from dried bonito flakes and edible seaweed, it's a foundation of Japanese cooking.

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