A complete list of Japanese food recipes Japanese food is also used in modern Chinese in some areas, and usually refers to Japanese food.

When it comes to Japanese food, many people think of sushi, sashimi, or kaiseki cuisine, where the presentation is so exquisite that it looks like art.

Next, let’s take a look at how to make Japanese specialty snacks.

1. Ingredients for flipping sushi: rice, egg skin, seaweed, radish sprouts, sushi vinegar, caviar, horseradish, light soy sauce. Method: 1. The rice has just been made. Pour in the sushi vinegar and stir evenly with a spoon.

While tasting, adjust the amount of sushi vinegar according to your own taste; 2. Cut a piece of seaweed from the middle and spread it on the sushi curtain; 3. Spread an appropriate amount of rice on the seaweed, and try to make the thickness even; 4. Place it on the rice

Cover with plastic wrap, turn the rice upside down, with the seaweed side facing up, and lay the egg skin on the seaweed, keeping the edge straight; 5. Place the radish seedlings on the egg skin, with the leaves of the radish seedlings facing out; 6. Squeeze

Put an appropriate amount of salad dressing on it; 7. Use the sushi curtain to roll it up; 8. Remove the plastic wrap, cut the sushi with a sharp knife, place it on a plate, put a little caviar on top for decoration, and dip it in horseradish and light soy sauce when eating, or

It can be dipped in caviar or salad dressing.

2. Dorayaki ingredients: low-gluten flour, condensed milk, baking soda, eggs, bean paste filling. Method: 1. Add eggs to powdered sugar and condensed milk and stir evenly; 2. Add milk and stir evenly; 3. Sift in baking powder and low sugar in batches.

Gluten-gluten flour and stir evenly; 4. Add a little vanilla essence and stir evenly, you don’t need to add it; 5. When the electric cake is heated, scoop a spoonful of batter; 6. Fry over low heat until small bubbles are seen and then turn it over; 7

, then turn it over and continue frying until the cake is cooked; 8. Add the bean paste and condensed milk and stir evenly; 9. Spread the bean paste evenly on one piece and cover the other piece; 10. Before adding the batter, the pot must be heated, otherwise it will affect

Color; 11. When small bubbles begin to appear in the batter, do not turn over in a hurry. You must wait until all the small bubbles burst before turning over.

3. Ingredients for Japanese-style fried pork chops: pork tenderloin, eggs, bread crumbs, flour, fried white sesame seeds, shredded seaweed, salt, and black pepper. Method: 1. Wash the pork chops, dry them, and pat them lightly on both sides with a mallet.

, pat the meat loose; 2. Sprinkle some salt and black pepper evenly on both sides of the meat and marinate in the refrigerator for 20 minutes; 3. Evenly coat both sides of the marinated pork chops with flour, and then evenly coat the pork chops with flour.

Coat with a layer of batter; 4. Coat the pork chops evenly with bread crumbs; 5. Heat oil in a pan. When the oil temperature is 200 degrees, deep-fry the pork chops. When 2 sides are golden brown, take them out and cut them into pieces.

Shape into strips, top with pork chop sauce, then sprinkle with sesame seeds and shredded nori.

Tips: Heat oil in a pan. When the oil temperature is 200 degrees, fry the pork chops. When both sides are golden brown, take them out and cut them into strips. Pour the pork chop sauce on top and sprinkle with sesame seeds and shredded seaweed.

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4. Tempura ingredients: shrimp, tempura powder, eggs, water. Method: 1. Remove the heads and shells of the shrimp and cut the back to take the sand line; 2. Make a few cuts on the abdomen; 3. Prepare the tempura paste

and flour; 4. Dip the shrimp in a layer of flour and then the batter; 5. Put the shrimp vertically into the pot and fry until golden; 6. Remove from the pot and place on a plate.

5. Japanese-style stew ingredients: white radish, carrots, potatoes, sweet and spicy, bonito flakes, kelp, salt, light soy sauce, mirin. Method: 1. Peel the radish and cut it into sections, about 1.5cm, preferably with edges.

The places are also smoothed, so it is not easy to break when collided; 2. Simmer the kombu; 3. Add the bonito flakes and continue to simmer; 4. Strain, add mirin, light soy sauce, add radish, and stew the carrots for 30~

After 40 minutes, add konjac, meatballs and other ingredients, and continue to soak in the soup for about 1 hour after they are cooked, and it is done.

For carnivores, you can add pork ribs and pork rib soup, and the radish will be more fragrant.

6. Ingredients for children's rice balls: rice, carrot dices, homemade meat floss, seaweed, sushi vinegar. Method: 1. Mix the cooked rice with an appropriate amount of sushi vinegar; 2. Stir the carrots into the rice; 3. Put the rice into the rice ball mold.

Add pork floss in the middle, press a layer of rice, and press it tightly; 4. Wrap it with seaweed, and it is ready to eat; 5. If the rice balls are fried in a pan, brush soy sauce and sugar mixed soy sauce on the fried noodles until they are slightly golden, and cook on both sides.

Fry for a while; 6. This is the Japanese grilled rice ball! 7. Japanese tofu and kelp miso soup Ingredients: frozen tofu, kelp, white miso, water Method: 1. Put an appropriate amount of water in the pot, and when the water is cold, add the tofu

; 2. Add kelp again; 3. After boiling, add white miso; 4. Stir gently with a spoon until all the white miso melts into the soup, simmer over low heat for 15 minutes, taste the taste, and add a little more miso, or

Just add a little salt to taste, according to personal taste.

Warm reminder: Miso must be boiled, and the cooking time will take a long time to bring out all the flavors.