Food sharing, teach you how to make Japanese food, your mouth will water after reading it!

Japanese cuisine is highly ornamental, emphasizing calmness, elegance, and peace. The materials selected are mainly fresh seafood and seasonal fresh vegetables. It has a light taste, fine processing, bright color, and less food. Greasy and other characteristics. Natural flavors are the "killer trump card" of Japanese cuisine. Its cooking methods are delicate and exquisite, focusing on taste, touch, vision, smell, and the artistic conception of the utensils and dining environment. You can appreciate the unique "beauty", "elegance" and "quietness" in each of its dishes, bowls and plates. Do you have any friends who like Japanese food? Today I will introduce to you some delicious Japanese food recipes.

1: Japanese udon noodles

Ingredients: appropriate amount of onions, appropriate amount of cabbage, a bag of udon noodles, appropriate amount of mirin, appropriate amount of Japanese soy sauce, appropriate amount of Japanese barbecue sauce, Appropriate amount of bonito flowers

Method:

1. After the oil pan is hot, add the onion and stir-fry until fragrant. Add the onion and stir-fry for a few minutes, then add the cabbage and stir-fry together

3. Take it out of the pan when it feels like it’s almost done, and sprinkle some bonito flowers on the plate. Watching the bonito flowers dancing on the udon makes me hungry instantly

Two: Japanese sukiyaki pot A

Ingredients: Snowflake beef slices, fresh shiitake mushrooms, enoki mushrooms, green onions, and dollops Vegetables, old tofu, butter, soup base, egg liquid, a piece of dried kombu, appropriate amount of bonito flakes, Japanese soy sauce, mirin, sake, sugar, salt

Method:

1. Take a piece of dried kelp (I used a piece of dried kelp about 30cm long and 10cm wide) and cut it into small strips. Put it into a pot of cold water and soak it for more than 4 hours (I soaked it the night before and made it the next morning)

2. Heat slowly over medium-low heat, and when the water is about to boil, remove the kombu.

3. Turn up the heat and bring the kombu soup to a boil, add Japanese soy sauce, mirin and sake (on the one hand, adjust the amount of soy sauce according to your own taste, on the other hand, be careful not to make the soup too dark. A pot of soup and about half a bowl of soy sauce is probably enough). Then you can add salt and sugar to adjust the taste according to your own taste

4. Add a handful of bonito flakes, stir slightly so that the bonito flakes are soaked in the soup base, make the final salty adjustment, and turn off the heat. The soup base is ready

Part 3: Japanese Sukiyaki Pot B

Ingredients: Snowflake beef slices, fresh shiitake mushrooms, enoki mushrooms, green onions, baby cabbage, old tofu, butter, soup Base, egg liquid, a piece of dried kombu, appropriate amount of bonito flakes, Japanese soy sauce, mirin, sake, sugar, salt

Method:

1. Fresh mushroom cutter, doll Cut the vegetables into leaves, cut the green onions into half-centimeter-thick slices with a diagonal knife, and slice the tofu into slices

2. Put butter in a pan and melt the butter over medium-low heat. Add the green onions first, fry until fragrant and then remove. Then add the old tofu and fry until golden brown on both sides. Finally, add the snowflake beef slices and fry until they change color, then turn off the heat. Add butter as needed when switching ingredients

3. Put the processed ingredients into the pan according to your preference, and add the soup base prepared before. Be careful not to add bonito flakes when adding the soup base

4. Transfer the pan with the ingredients to the hot pot stove and bring to a boil. Next, you can dip it in the egg liquid and enjoy the delicious food. In addition to dipping it in the egg liquid, you can also dip it in the Japanese soy sauce stock according to your own taste. I also like to dip the tofu in the Japanese teriyaki sauce (because it happens to be that meal too). I made teriyaki chicken steak, so I have teriyaki sauce for dipping)

Tips:

1. It is best not to wash the dried kelp, just wipe off the dust with a paper towel. . Those white salts are the essence of dried kombu, and it would be a pity to wash them off. If you really feel it is not clean, you can filter it through gauze once after the kombu soup is boiled and before adding the rest of the seasonings. If you have to wash it anyway? Then at least don't wash it repeatedly

2. For beef slices, it is best to buy a whole piece of snowflake beef and slice it into pieces. The thickness should be thicker than the beef rolls used for hot pot. Slightly thicker. If you can't get it, regular fat beef rolls will do - I didn't get a whole piece of snowflake beef this time.

3. The soup base with sake must be boiled, otherwise the taste of the wine will be very pungent. The taste becomes very mild after boiling~

Four: Japanese cold noodles

Ingredients: a handful of soba noodles, an appropriate amount of okra, a handful of enoki mushrooms, a small amount of yam, green onions ( (optional) small amount, dipping sauce recipe, appropriate amount of Japanese soy sauce, appropriate amount of mirin, appropriate amount of Japanese sake

Method:

1. Boil appropriate amount of water in the pot, add soba noodles Cook for 5 minutes. When the 5 minutes are up, immediately take out the noodles and rinse them twice with the ice water prepared in advance (ice water is needed! It is better than cold water!), then drain and put on a plate.

2. Wash the okra and enoki mushrooms, boil the okra in boiling water for 1 minute and the enoki mushrooms for 2-3 minutes, remove them, drain them in cold water. Cut the okra crosswise, cut the enoki mushrooms into small pieces, and place them on the cold noodles. (Making out the lovely and healing star cross-sections of okra requires turning it over and over with chopsticks, which is very tiring! But don’t give up! The final beautiful effect will make you feel that the hard work is worth it!)

3. Grate the yam into Puree, scoop a spoonful and put it on the cold noodles.

Chop the green onions and sprinkle on the yam paste.

4. According to your own opinions, I think Japanese soy sauce: Mirin: Japanese sake = 1:1:0.5 plus Japanese stock or water is the best. Gently pour the prepared dipping sauce Pour it into a bowl, and the refreshing cold noodles are ready!

Five: Japanese-style pan-fried burgers

Ingredients: 200g minced pork (minced beef) (for 2 people), half an onion, 1 tablespoon cooking wine, 1 egg, bread 2 tablespoons of flour (bread crumbs), 1 tablespoon of milk, salt and pepper

Method:

1. The hamburger steaks I used to make were dry and woody, but they were actually juicy. The secret is to add onions! Japanese hamburgers are not difficult at all

2. Chop the onion very finely so that it tastes better. Then add oil and stir-fry it thoroughly and then let it cool. Add cooking wine to the minced meat and pound it until it becomes sticky< /p>

3. Pour the eggs, onions, salt and pepper, milk and bread flour into the minced meat. Mix well and start making meatloaf of appropriate size. Heat the oil in the pot and add the meatloaf. , fry until one side is golden, turn over, then add a tablespoon of water, cover the pot and simmer over low heat for about 5-8 minutes

4. If you like a more Japanese taste, you can add Japanese soy sauce (soy sauce) : Mirin: water 1:1:1, appropriate amount of sugar)

Six: Japanese beef rice

Ingredients: beef, onions, potatoes, carrots, apples, chocolate, Japanese style Curry cubes, water, rice, butter

Method:

1. The necessary materials are: beef, potatoes, onions, curry cubes. Everything else is optional. Because some people don’t eat carrots this time, I didn’t put them in. You can use your own discretion. Cut the beef into pieces of about 1.5 to 2 cm in size

2. Dice the onions and cut the potatoes into cubes. The size can be arranged according to your preference and stewing time. I personally like to cut it slightly larger

3. Fry onion, the soul of curry, add butter, add chopped onion, stir-fry over high heat until it changes color, then turn to low heat and stir-fry until onion turns translucent light brown. (You can also use ordinary salad oil without butter, butter is more fragrant

4. While frying the onions, add boiling water to blanch the beef and set aside. Add water directly to the pan with fried onions, and then blanch the beef. Put it in, and at the same time put in the curry cubes, half an apple chopped or pureed, and a small piece of chocolate (you need to stir it from time to time during the stewing process? Curry is easy to burn! It’s easy to burn! It’s easy to burn!)

5. After the fire is boiled, turn to medium and low heat and simmer for about half an hour. Add potatoes and carrots. While the meat is stewing on the stove, you can cook rice. Japanese rice or Northeast rice is recommended, which is chewier. Strong round-grain rice

6. Stew until the beef is soft and tender, the edges of the potatoes are blurred, and the curry is thick and bubbling, then you can take it out, cover it next to the cooked rice, and start eating happily< /p>

Tips:

1. For beef, brisket or shank is recommended. Tender veal is not recommended as it is not resistant to stewing and will taste bad. The process of frying onions is relatively long, so be patient. This is mainly to stir-fry the sweetness of onions;

2. The choice of Japanese curry cubes depends on your own preferences. Just don’t use ordinary curry powder. It will not work if you use ordinary curry powder directly. The flavor of Japanese curry needs to be mixed and stewed; apples and chocolate are mainly used to increase the freshness and sweetness, which will not be actually experienced in the curry. Some cooks worry that the taste will become magical, but there is no need; but Japanese In fact, these two things are generally included in the curry cubes. You can reduce the amount according to the curry cubes you use;

3. A large amount of curry can be stewed at one time, and the soup should be more. Curry juice Bibimbap is in short supply.

If you can't eat the curry, put it in the refrigerator the next day and take it out the next day. Even if you don't need to heat it, it will be just as delicious if you pour it directly on the hot rice. Isn't it the overnight curry day in the late-night cafeteria?

Tired of eating in my hometown? For foodies, you can try Japanese food and see if it suits your taste!