Top Ten Healthy Japanese Cooks. What are the simplest Japanese dishes you can cook at home? Which dish do you like? Come and have a look, you can learn one in one minute! Salmon sushi <: Main ingredients > Norwegian salmon 1 piece cooked rice 1.51g seaweed 2 carrots 1 cucumber 1 root < Seasoning > 2 tablespoons of sushi vinegar (31ml) 1/2 teaspoon of sugar (about 3g) 1/4 teaspoon of black pepper (1g) 1 teaspoon of green mustard (5g) 2 teaspoons of Japanese soy sauce (11ml) 1/4 (1g) of salt < Practice > 1. Steam the rice until it is not hot. 2. Add sushi vinegar to the rice a little bit and mix well. Add sugar, black pepper and salt and mix well. 3. After the carrots are cut into thin strips, blanch them in boiling water for 1 minutes, remove them and drain them with cold water. Wash cucumber (peeled or not, depending on personal preference), and cut salmon into strips as long as seaweed and similar in thickness to carrot strips; 4. On the sushi curtain, put a piece of seaweed, put the smooth side down, touch some water on your hands, grab the rice, spread it thinly and evenly on the seaweed, and then put salmon, carrots and cucumber strips. When rolling, the two thumbs push the seaweed forward, and the other four fingers of both hands take the roll in, so as to roll it tightly; 5, after the roll, cut into the width you like, you can eat it with green mustard and soy sauce. Japanese red bean rice < Main ingredients > 1/2 cup of red beans (91 g), 3 cups of long glutinous rice (511 g) Accessories: 4 cups of water <; Seasoning > Salt and stir-fry black sesame seeds a little < Practice > 1. Wash the red beans, add 4 cups of water to boil, turn to medium heat and cook for 11 minutes, then turn off the flame and wait for cooling; 2. Wash and drain the long glutinous rice, mix it with the red bean soup (already cold) made in method 1 and soak it for about 1 hour, and then cook it in a rice cooker; 3, but if you don't have time, you don't have to soak for 1 hours (soaking for 1 hours will be more beautiful); 4. Sprinkle a little salt and black sesame seeds on the rice when eating. Japanese Osaka Roast <: Main ingredients > Half a cabbage, 1 red pepper (or carrot), 111g minced meat, 1 tsp soy sauce, 1 tsp Chili powder, 1 tsp barbecue sauce, 21g shrimp (fresh shrimp can also be used), 2 eggs, 211g flour, appropriate amount of water, 1 tsp salt, 1 tsp chicken essence, appropriate amount of pepper, 51g oil, appropriate amount of salad dressing, etc. Practice > 1. Wash cabbage and red pepper, cut them into very fine shreds and put them in a large basin; 2. Chop the pork into powder, add soy sauce, Chili powder and barbecue sauce and mix well; 3. Pour minced meat and shrimps into the basin; 4. Add eggs, flour, salt, chicken essence and pepper; 5, add a small amount of water and mix well into a dry and moderate batter; 6. Pour the oil into the frying pan until it is 61% hot, pour in the batter, and fry it in small and medium inflammation; 7. When one side is fried until golden, turn over and fry the other side until it is cooked; 9. Take out the fried bread, squeeze a proper amount of salad dressing on the surface (as much as everyone likes), and sprinkle with Shanghai Tess and Chai fillets (it is better to have seaweed powder, instead of cutting it into pieces or shreds with seaweed). Japanese pork chop with rice <: Main ingredients > Pork tenderloin, shallots, seaweed, eggs, rice wine, soy sauce, glutinous rice, starch, bread flour, rice, onion < Prepare > 1. Cut the pork tenderloin into pieces with a thickness of about 1-2 cm, and hammer it loose with a meat loosening hammer; 2, two eggs, break into egg liquid. Take another bowl and beat the egg liquid of an egg; 3, chopped shallots; 4. Cut seaweed into filaments; < Practice > 1. Cut the pork tenderloin into slices with a thickness of about 1-2 cm. There is no meat hammer, so you can pat it loose with the back of the knife. 2. Gently loosen it with a meat hammer and pat it thin; 3. Sprinkle with black pepper; 4. Sprinkle a little salt for pickling; 5. Wrap the meat slices with starch; 6. Put the sliced meat in an egg bowl and wrap it in egg liquid; 7. Put the meat slices wrapped in egg liquid in bread crumbs and wrap them with bread crumbs; 8. Put oil in the pan and fry it until golden on both sides; 9. Take it out and control the oil to dry; 11, cut the pork chop into pieces; 11, onion shredding, put into the pot; 12, 3 tablespoons of soy sauce, 3 tablespoons of sake (rice wine), 2 tablespoons of glutinous rice, and mixed into sauce; 13. Pour the sauce into the pot; 14. Cook until the onion becomes soft and tasty; 15. Drain the pigs and cook until the pork chops are tasty; 16. The soup is so thick that there is almost no soup. Pour the egg liquid into it. 17, heating for about 31 seconds, turn off the fire, add the shallots and stew for 5 minutes; 18. Fill the bowl with rice, drag the pork chops into the bowl, cover the rice and sprinkle with Tess. Eel slippery egg rice <: Main ingredients > 1 eel slices <: Accessories > Eggs 4 onions 1 <: Seasoning > Peanut oil 31g Weilin barbecue sauce 2 tablespoons Zhao Shao sauce 1 tablespoon sugar 1 teaspoon Muyu flower < Practice > 1. Shred onion; 2. Cut the eel into sections of moderate size; 3. After the eggs are scattered, put a small amount of water starch into the egg liquid; 4, the pot is hot, and a proper amount of camellia oil is added; 5. Add shredded onion and fry until soft; 6. Put in a proper amount of odor spray; 7. Pour barbecue sauce and teriyaki sauce and bring to a boil over medium heat; 8. Add the right amount of sugar and stir well; 9, put the eel, put the eel on one side of the pot; 11, pour the egg liquid into the other side of the pot; 11, cover the lid, continue to cook the egg liquid on medium heat until it is slightly shaped, and then turn off the heat; 12. Put the eel, slippery eggs and sauce on the rice, and sprinkle some Muyu flowers to eat. Boiled black beans in Japanese sauce <: Main ingredients > 211 grams of black beans, 21 grams of rock sugar and 41 grams of soy sauce < Accessories > Clear water 1611g <: Practice > 1. Pour 1,611g of clean water into the pot; 2. Add 21 grams of crystal sugar and 41 grams of soy sauce, and stir evenly. 41 grams of soy sauce, 21 grams of crystal sugar is not very sweet. If you like rich taste, you can increase it by yourself. Crystal sugar can be replaced by white sugar, and the sweetness can be increased by yourself (it is suggested that the lower limit of sugar is 21 grams, and the upper limit is 111 grams). Soy sauce can be soy sauce with soy sauce or soy sauce, according to your personal preference (it is suggested that the lower limit of soy sauce is 41 grams and the upper limit is 61 grams of soy sauce). 3, put it on the stove and fire it to boil. When the rock sugar melts, turn off the fire and let it cool for later use; 4, 211 grams of black beans do not need to be soaked or washed more, just rinse off the floating ash with clear water; 5. After the sauce is basically cooled, put the black beans that have been drained and drained of excess water into the cooled sauce, and then let them stand and soak for about 6-15 hours; 6. Soaked black beans rise to a position almost close to the water surface; 7, black beans with sauce, put into the rice cooker to cook, the same as usual cooking steps, press the cooking switch, and wait for it to automatically jump up, if the old-fashioned and small rice cooker is easy to overflow, pay attention; 8. The boiled black beans are dry and tender. If you like to eat chewy texture, you can reduce the amount of clear water. The less water, the shorter the cooking time. Iron plate Japanese tofu <: Main ingredients > Japanese bean curd, green pepper, mushroom, water bamboo shoot, carrot, egg white, raw flour, onion, ginger < Seasoning > Salt, sugar, monosodium glutamate, soy sauce. < Practice > 1. Carefully unpack the Japanese tofu and cut it into pieces of about 2 cm; 2. Slice other vegetable materials for later use; 3. Wrap the Japanese tofu with egg white, stick it with raw flour, fry it in oil, and take it out in golden brown for later use; 4, pour a little salad oil into the pot, saute the onion and ginger, then pour the sliced vegetables, stir fry slightly, add salt, monosodium glutamate and a little soy sauce to taste; 5. Finally, pour the fried tofu and turn it carefully, otherwise it will break and affect the impression; 6. Add a small amount (half a tablespoon) of sugar to the pot. If there is broth, it is better to add it with sugar. Turn off the fire after 1 minutes. 7. Well, you can eat the braised Japanese tofu. Be careful not to let your saliva flow into the pot during cooking. Japanese small whitebait rice balls <: Main ingredients > About 111G of cooked or dried whitebait, 31ML of soy sauce, 31ML of miso, and 15 ml of cooking wine <; Practice > 1. Choose very, very small fish, which was cooked when it was bought; 2. Boil the soy sauce, miso and cooking wine in a pot, in order to evaporate the alcohol in the cooking wine and miso, and then pour in the small whitebait. Continue to cook on low heat; 3. Cook until the soup is dry, and the small fish will feel crispy. If it is eaten by adults, you can put pepper or pepper particles to taste it properly; 4. The boiled small whitebait is loose, sweet and slightly crispy. The cooked small fish can be stored in the refrigerator for about 3 days. Japanese udon noodles <: Main ingredients > 3-4 fresh shrimps, about 111g beef, 3-4 small green vegetables, and a package of udon noodles. Accessories: one shallot < Seasoning > A little Japanese soy sauce, a little salt and a little chicken essence <; Practice > 1. Boil the water and cook the udon noodles; 2. Pick it up and put it in cold water for cooling; 3. Cut the beef into thin slices and marinate with a little salt and cooking wine for about 11 minutes; 4. Heat the pot, add the marinated beef, stir-fry until cooked, and take out the pot for later use; 5. Wash the small vegetables, blanch them in boiled water and pick them up for later use; 6, the washed shrimp is cooked and picked up for use; 7. Take a clean one and pour in a proper amount of water, then pour in a little Japanese soy sauce and boil it; 8. Add salt and chicken essence to turn off the fire; 9. Drain the noodles and put them into a bowl. Pour in the boiled soup. Add beef slices, shrimp, small vegetables and shallots for decoration. Tempura shrimp <: Main ingredients > Shrimp, tempura powder, oil, batter, oil-absorbing paper. < Practice > 1, shrimp to the head, to the shrimp line, the shell only leaves the tail point, control the moisture; 2, tempura powder, according to the instructions on the bag, take out two equal amounts of powder; 3. Mix one of them into batter; 4, put oil in the pot, after the oil is hot, wrap the shrimp in the dry powder now; 5. Wrap the shrimp wrapped in dry powder in the batter; 6. Put it in the pot and fry it. When it is out of the pot, use oil-absorbing paper to absorb the oil. ;